Earning his Master Sommelier title in 2000, Éric Zwiebel quickly established himself as one of the most respected and accomplished figures in the wine industry. To date, he has received several honours, including the Cateys Wine and Spirit Ambassador Award, multiple honours from the Association de la Sommellerie Internationale, and, most recently, the Gerard Basset Award in 2024. Alongside his significant responsibilities as Talent and Development Director at the UK Sommelier Academy and as a judge at various wine competitions, including the London Wine Competition, Zwiebel MS took time out of his busy schedule for a brief interview with LWC. Here’s what he had to share.

Also read: The Making of a Winner: What London Wine Competition’s Judge, Eric Zwibel MS, Looks for in Top Wines

Image Title and Source: Éric Zwiebel MS winning the 2024 Gerard Basset Award

Tell us a little bit about your background

I was born in Alsace, a region known for its rich winemaking tradition. I’ve been immersed in the world of wine from an early age, as my parents owned a restaurant, which gave me invaluable exposure to wine and food pairing.

What’s the best part of your job, and why do you enjoy it?

The best part of my job is travelling and connecting with professionals from around the world. It broadens my perspective on wine as well as gives me the opportunity to exchange knowledge with industry peers. In fact, I will never forget the time I met winemaker Egon Muller. His passion for wine and his deep knowledge left a lasting impression on me, and it truly expanded my understanding of winemaking.

According to you, what makes a good sommelier, and what qualities do you look for when hiring one?

A good sommelier is passionate about sharing their knowledge about wines. When hiring, I look for someone who has that aspect and is also well-presented and punctual.

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How would you train a new staff member in their first 7 days?

In the first week, I focus on helping the new staff understand the importance of wine glasses, the correct serving temperatures for different wines, and the correct timing to serve when pairing different wines with different dishes. I also emphasise teaching them how to handle wine bottles properly to ensure the guest experience is seamless.

What other ways do you use to elevate the guest experience? 

I aim to create an emotional connection with guests through the wines I recommend. It’s always rewarding when they return and ask me to pick something special for them because they trust my choices. It’s all about making them feel valued and confident in their experience.

Image Title and Source: Éric Zwiebel MS with UK Master of Port 2022 winner Martin Kleveta

Questions you would ask a customer who doesn't know anything about wine to get the conversation going at a restaurant?

To get the conversation started with a customer who’s new to wine, I typically ask if they prefer red or white wine. Then, I would enquire whether they prefer a light, rounded, or fuller-bodied style. Depending on their response, I make sure to offer a range of options to suit their tastes and budgets.

What methods do you use to grow beverage sales in your business?

I regularly update the wine list and adjust pricing to reflect market changes. Additionally, I always ensure that staff ask customers if they would like a wine recommendation to complement their meal, which drives sales.

Also read: Eric Zwiebel MS on the Growing Appeal of Austrian Wines in the UK and Beyond

What points do you consider when selecting a new wine for your wine program?

Quality is my top priority. I always make sure that the wines I choose have a distinct character, complement the menu, and offer something unique to the guests. By selecting such wines, I can ensure that our wine program is of high standards and meets the guests' expectations. 

How do you keep up with the latest industry trends?

When you work in the wine industry, you can never stop learning because there is something new coming up regularly. To ensure that my knowledge doesn’t become outdated, I read articles written by acclaimed wine journalists like Jancis Robinson and Tom Stevenson. They have been writing about wines for a few decades now, so their articles are credible and provide valuable insights into trends and emerging wines. 

Header image by Master Sommelier Éric Zwiebel

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