Know Your Sommelier: Tanner Johnson

Hi Tanner, tell us something about yourself

I never want to stop learning about something until I know all there is to know. I am most intrigued by food & beverage, but my interests are beyond that category. This makes for an interesting lifestyle, one where I seldom get bored. I have worked in a multitude of fine-dining and trendy restaurants. Worked in luxury hotels and resorts from Southern California, Las Vegas, and Arizona. I’ve developed and consulted for several different restaurant concepts and beverage programs.

How long have you been in the drinks industry?

10+ years

How according to you has the role of the sommelier evolved, especially now during covid times?

Guests have been cooped up in their homes drinking whatever they can get their hands on. I now sense their excitement to be out at a restaurant again. They are showing a willingness to be adventurous with their drink selection.

What are some of the most important skills for a sommelier?

More than just developing a wine list that complements your concept and trends, you need to be personable. Hospitality is why we all got into this industry in the first place. A sommelier needs to be able to connect with guests and tell a story. Most guests enjoy hearing about the process that went into creating each dish, cocktail, and bottle of wine.

What do you look for when you plan to buy wine for your business?

My priority when looking for wines is the quality of the juice before anything else. If I don’t like the way the wine tastes I won’t bother with the price or the history of the bottle. A wine list is a representation of the sommelier as much as it is the venue itself.

Where and what you drink when not working?

At home, I drink rye whiskey and a variety of red wines. When I am out I enjoy our local wine bar, Main Street Wine Company. There you can usually find me with a glass of Garnacha or mourvèdre.

Your favorite places for happy hours?

I like going to Bearflag Fish Co. for their fresh salmon poke and panko-crusted fish tacos. I'll be happy-hour at Watertable inside the Hyatt Regency when I’m in the mood for grilled & chilled octopus and a killer wine list.