Can you tell us about your background and how you got into wine and hospitality?
I am originally from Alsace, France, but I have lived for almost a decade in England. I went to schools solely dedicated to hospitality. My goal was to become a hotel director in Switzerland, hence my move to England, so I could become trilingual and better my chances.Surprisingly, coming from this particular wine region and having my father in the wine industry, it wasn’t until I travelled to Sancerre, France, that I realised my interest in wine and how much I wanted to become a sommelier.
At first, I taught myself until I got my first titled sommelier job in the UK.
Why did you want to train and become a sommelier?
Vanessa Stoltz is excited and proud to have built the "eclectic" wine list at the multi award-winning Restaurant Pine
At first, it was only for the benefit of my CV, the more knowledge in each part of the job (waitress, commis, sommelier, bartending, etc), the more opportunities as a manager are presented to you. It wasn’t long after I realised how fascinating and intriguing the world of wine is – the rest is history.
What do you see as being the key skills you need to be a good sommelier?
To never stop learning and always keep yourself up to date; people less qualified are taking over the internet and teaching people how to consume. Our guests know what they want. It’s on us to make sure that we are ready to meet those needs, or at least have the knowledge to be able to suggest alternatives. All by putting the likes and preferences of the guest first, nevertheless how qualified the sommelier is.
Put on a show by using magnums in pairings, using Coravin systems and decanting in front of a guest if possible, and have a good range of glassware. This sparks interest and great interactions with your customers.
How your wine list is put together is also important. Use appropriate vocabulary whilst explaining a wine. Wine terms can be overwhelming, so try and make your guests relaxed with the language you use and avoid intricate details. Be patient, be approachable, and be impartial. We are not here to change their mind or prove a point. We are here to make them feel comfortable and make their experience the best they have ever had.
Team-wise, always be ready to be there and uplift your peers' confidence in wine if they show interest in it. Organise wine trips, training and tasting sessions to help improve their skills. To be a good sommelier, you need to be surrounded by a happy team to provide exceptional service and keep everyone elated.
How have you looked to improve and hone in on those specific skills?
The Restaurant Pine team with owners Sian Byerley, Cal Byerley, middle, Vanessa Stoltz, left and chef Ian Waller right after being named number 1 in SquareMeal's Top 100 UK restaurants
I improved my skills by continuously doing exams, and I started with the various sommelier competitions. It keeps you on your toes, and you meet a lot of people with the same mindset, helping you to achieve your goals.
Learning from others has been the best so far. Everyone is so different, and it helps to find out what your strengths and weaknesses are.
It is also important to listen to your guests, because they can give you a lot more insights than you expect.
What is your approach to putting together a wine list, and what do you see as being the key factors you need to get right?
First, choose what makes you happy. Don’t always follow what everybody else does, especially if you struggle with a certain trend of wine. If you're into your classics, do it. If you prefer natural wines, do it.
I have met some wonderful sommeliers who have a certain goal, e.g. curating the biggest Burgundy wine list in the UK. There is no rule, but I would strongly recommend considering the style of the restaurant, bar or hotel you are working at, not your favourite country of wine.
What grows together, goes together, simple but effective. Make the list comprehensive to read, and avoid using wines that are easy to buy in supermarkets, for instance. Last but not least, nowadays more than ever, the price tag should start from very affordable, and throw some palate pleasers that everyone can relate to, especially if you have a more eccentric wine list.
Has that changed, and what you need to get right in a wine list changed in the last few years?
Nothing has changed on my part, other than non-alcoholic wines and drinks now have their own section on the list. I am now very happy with how many options we offer for non-drinkers, but I know more can be done.
How have you responded to the changes in duty and the ABV pressures there are now?
I have been introducing British and English wines to our list since the beginning of Pine, and our guests are now very responsive to our range. It has also helped cushion the impact of the duty changes, because most of the wines don’t exceed 12.5% ABV.
What is your strategy and approach to working with by-the-glass wines vs bottles?
The diverse and ambitious dishes at Restaurant Pine give Vanessa Stoltz a broad canvas to work with
Our wines by the glass range is very diverse in style and price and we have three different options per food pairing. I also focus on keeping the number of bottles small but varied. I like my list to satiate each guest by keeping it dynamic and eclectic.
Where are you seeing the most growth in terms of wine styles, countries, regions that are most in demand?
Portuguese still wines have risen in popularity over the last two years. As have British still wines. We are also seeing more wines from Eastern Europe. I have more and more people who love the fact that they can find Croatian and Greek wines on the list, mainly, I suspect, because it reminds them of their holidays.
From a style perspective, with white wines, people are starting to enjoy wines with minerality and less acidity. I’ve also noticed a shift in red wine tastes, with people craving fruitier and less alcoholic wines.
What do you enjoy most about being a sommelier?
My biggest enjoyment is to be able to share my passion. I truly love every moment spent talking or studying about it. Creating new contacts along the way. Having guests who want to share what they know and learn from it, some of them I keep in contact with outside of the restaurant for more wine sessions.
It feels amazing to be asked to participate in wine tasting events, too. I love to bring joy to the table and my team. It is not wrong when they say: once you find your true passion in life, you don’t work another day.
Can you explain how you have got your guests into British and English wines?
I’ve chosen to create a quite eclectic wine offering with British wines appearing before the usual main countries. It was clear to us that the more local, the better. But it wasn’t a win at first. Also, being an independent restaurant, I had to be very mindful of how best to balance things. But I was determined to put the more affordable British wines by the glass, and offer a British pairing.
I try to have a good range of different styles, from sparkling to sweet. Even orange wines from Wales, Cornwall, and Surrey. Today, our guests deliberately order British wines, without my suggestion. We’ve started to be quite renown for serving them.And that’s pretty cool.
What have been your career highlights?
Vanessa Stoltz has become one of the rising stars of the UK sommelier scene
What we have created here at Pine and the team we have built is one of the biggest highlights so far. Being able to have my first attempt in Athens this year for my CMS Advanced is a great push in my career, too.
I am forever grateful for being part of the Sommelier Edits Top 100, and the Ones to Watch list and being one of Harper’s Top 50 sommeliers last year. To top it all, I have been shortlisted for the IWSC Emerging Talent 2025. I couldn’t believe to have my name next to such incredible sommeliers.
What are the favourite wine regions you have been to?
Lower Silesia, Poland. It is stunning. The wines and vineyards are incredible; the winemakers are real gems. The passion and love they have for their wines means they will have a strong future. I spent my whole weekend in awe and joy. I cannot recommend it enough - everyone should go and visit it.
What is on your wish list?
Top of my wish list is to be able to try a Romanée-Conti by Domaine Romanée Conti in Burgundy. The day I open this wine will be marked as a very special day in itself.
Anything else to say?
The world of a sommelier has been portrayed as snobby and unapproachable. Our generation is about to prove that this isn’t the case anymore. It is a job that opens so many opportunities and has a wonderful community. I would love to spread how much you get out of it and how gratifying it is to be a sommelier in any context.
* You can find out more about Restaurant Pine at its website here.
