Interview mit Sommelière Sharin Polte

In the "Restaurant Ranglisten.de" podcast, Sharin Polte, sommelier at the Michelin-starred restaurant Skykitchen in Berlin, provides comprehensive insights into her work and the philosophy behind her wine selection, the special features of her wine expertise, the restaurant and her personal development in the world of wine.

A regional focus

The selection of wines at Skykitchen follows a clearly recognisable regional focus, which also reflects Sharin Polte's personal preferences. In addition to wines from Austria and Germany, her focus is on wines from Eastern Europe. Even during her sommelier training, when she was working in the two-star restaurant Horvath in Berlin, Sharin Polte was intensively involved with wines from these countries. It is important to her to get to know local winemakers. She emphasises: "There's also a big focus on Austria and Eastern Europe, because that's where I practically got stuck in my sommelier shoes a bit and I've continued to develop in this area."

The work of a sommelier

The podcast also provides valuable insights into the everyday life of a sommelier and the challenges associated with this role. Polte describes her job as much more than simply selecting wines. Rather, she sees herself as a mediator between the culinary visions of the restaurant and the individual tastes of the guests. It is important to her not only to satisfy the guests, but also to offer them an experience that surprises and delights them.

"My job is to introduce guests to the wines that might not be on their list, but that go perfectly with their dish," explains Polte. This approach shows how dedicated she is to her role as a sommelier. Her recommendations are based not only on a sound knowledge of wines, but also on a deep understanding of Skykitchen's cuisine and the individual wishes of restaurant guests.

Communication with the guests is therefore a central aspect of her work. Polte emphasises that she often has to find out in direct conversation which aromas and flavours are preferred in order to make the right selection. These personal interactions are what make her job so exciting and dynamic.

Developments and challenges

Over the course of her career, Polte has not only developed her skills, but also mastered the challenges that come with such a specific focus as Sky Kitchen. The focus on Eastern European wines, which are not always at the forefront of the international wine world, has led her to pursue new approaches and deepen her expertise in this area.

"It is a special challenge to introduce guests to the diversity and quality of these wines," she explains. Her passion for the wines from Eastern Europe is also evident in the way she emphasises them and demonstrates their versatility. At the same time, Polte remains open to new developments and trends in the wine world, which she integrates into her work in order to always offer guests a modern and inspiring selection.

The interview reveals not only Polte's professional side, but also her personal enthusiasm for the world of wine. It shows that the work of a sommelier is far more than just a function in the restaurant business - it is an art that makes it possible to tell the stories behind the wines and take guests on a journey of flavour.