Sommelier Snapshot: The Women Defining Chicago Wine
Spring is an amazing season for the world of wine, thanks to warming temperatures and a wide range of varietals to pair with lighter spring dishes. Some people are switching to the crisp sweetness of whites and roses, while still others are experimenting with orange wines or blends. No matter what kind of wine you love, there’s a perfect glass (or bottle) for you! If you’re looking for your next best sip, Chicago’s female sommeliers and beverage directors gave us a taste of what they’ll be drinking for the season, and the meals they’ll be pairing with their vino…
Tia Polite, Sommelier at Indienne {217 West Huron Street, Chicago}
What made you want to become a sommelier?
I started my hospitality career in the kitchen and fell in love with two things about it: the feel of restaurants and flavor. I love being in the position to share interesting flavor combinations with guests and make these memorable, potentially mindset changing moments for them.
What is your advice for other women looking to pursue a career as a sommelier…
Do not ever let people’s assumptions influence your confidence. It is easy to feel discouraged when a guest asks you to call over the sommelier (when it’s you) because you don’t automatically fit into their box of what a sommelier “should” look like. Study hard, own your knowledge and your unique perspective. No one can take that from you. Things are changing in the industry and as much as we can handle uncomfortable interactions with patience and grace, we can continue challenging assumptions.
Kathleen Hawkins, Wine Director at The St. Regis Chicago: Miru, Tre Dita, St. Regis Bar {401 East Wacker Drive, Chicago; 203.980.9688}
What made you want to become a sommelier?
Being a sommelier is never boring. Wine can be looked at through many lenses, and there is always something new to learn!
Favorite wine pairing right now…
As a category, Champagne! I am really loving what we will be pouring at Miru by the glass, R.H. Coutier “Tradition” Brut, NV. It pairs perfectly with one of our raw selections, the Kampachi, Preserved Lemon, Wasabi Foam.
What is your advice for other women looking to pursue a career as a sommelier…
Focus on making good relationships and lifting each other up at all times. There is enough room at the table for all of us to succeed!
Katie Wilkinson, Sommelier at RPM Seafood {317 North Clark Street, Chicago; 312.900.9035}
What made you want to become a sommelier?
The opportunity for continued intellectual challenge and growth in a restaurant setting.
What is your advice for other women looking to pursue a career as a sommelier…
Find a space with women in professional wine roles that inspire you to grow. Coming to RPM was a “see it to be it” moment for me. It allowed me to visualize what was possible and how to achieve it.
Tia Barrett, Beverage Director at Esmè Chicago {2200 North Clark Street, Chicago}
Favorite wine pairing right now…
My pick is Hermann Ludes 2021 'Monster' Ritsch Kabinett and I would pair it with either our Red Mullet Course or Yucca Course on the current tasting menu. The current iteration of the tasting menu is inspired by Latin culture. To pair this wine with the spiciness of the XO sauce and aji Amarillo served with the Red Mullet Course would let the wine's texture and residual sugar shine. On the counterpart, The Yucca Soup that we serve, would let the acidity and tropical fruit notes shine as well.
What is your advice for other women looking to pursue a career as a sommelier…
Trust your innate palate, even if the people around you do not pick up on the notes that you find. I was scared to speak up on what I thought most wines were when no one found the same profiles I did. Most women find nuances to wine that our male counterparts cannot taste and when I found that security, I started to find more confidence.
Lindsey Becker-Schwartz
Lindsey Becker-Schwartz, Wine Director at RPM Seafood {317 North Clark Street, Chicago; 312.900.9035}
Favorite wine right now…
Like a lot of sommeliers, my favorite wine is due to more of an emotional connection/memory than anything highly technical. I was first introduced to the otherworldly Chenin Blanc-based white wines of Domaine Guiberteau in Saumur by an ex/friend/mentor when we were on a trip to Paris and Champagne. We had just walked across the city in the middle of July, it was unseasonably hot, and we sat indoors for dinner next to a closed window. I was jet lagged, overheated, and hangry. He ordered a bottle of Guiberteau, and I just thought it was the most delicious, incredible wine I had ever tasted. He passed away a few years ago, and one of the many things I wish I could tell him is that I just put that wine on our by-the-glass list at my restaurant.
What is your advice for other women looking to pursue a career as a sommelier…
You will encounter men who blatantly don’t trust you when you appear at their table for help with the wine list.
They might even ask if you’re a sommelier after you introduce yourself as one. But you will also encounter plenty of other men and women who make a point of saying how delighted they are that you’re their sommelier. So don’t worry about that first group of people. Focus on the second.
Kristin Francesco, Sommelier at RPM Seafood and RPM Steak {66 West Kinzie Street, Chicago'; 312.284.4990}
What made you want to become a sommelier?
I love elevating a guest’s experience with the right wine. Education is also a big motivator for me. I come from an education background and am a teacher at heart.
What is your advice for other women looking to pursue a career as a sommelier…
In Chicago, the Sommelier community is very supportive of each other. My biggest advice is to reach out to other wine professionals in your community to get advice, form tasting groups, and most of all to share wine together.
Interview by Kaleigh Glaza | Market Editor