Ms. Mansi Hitesh Kotecha - India/Democratic Republic of Congo - Independent Sommelière (Interview No. 197)

Name: Ms. Mansi Hitesh Kotecha -

Nationality: India –

At the moment: Democratic Republic of Congo -

Prerequisite:

Please, tell us a little bit about your first encounter with wine & the wine industry. Did you have any particular mentors?

My first encounter with wine happened during my undergraduate studies in hospitality in Gujarat, a region that still enforces prohibition. Despite the restrictions, the experience provided to me a unique perspective and opportunities to learn. I was fortunate to have mentors along the way, particularly Keith Edgar, who consistently encouraged me during my undergraduate years and beyond. From there, I travelled to France and Spain, visiting iconic estates like Pichon Longueville, and Cheval Blanc, Torres to name a few. These experiences fueled my passion for wine and inspired the beginning of my career in India.

Later, living in Dijon—a city at the heart of Burgundy's wine culture—offered an equally profound immersion into the world of wine. As an MBA candidate at the Burgundy School of Business, I was part of a community where people from diverse backgrounds served as mentors to each other in various ways.

What specific traits or skills should a Sommelier(e) possess for professional performance and is there any person with those qualities you especially admire within the wine industry?

A sommelier should be knowledgeable, perceptive, and approachable. They need a refined palate and an understanding of wine pairings, but just as important are empathy, good listening skills and sharing stories. It’s about connecting with guests and meeting them at their comfort level. I admire sommeliers who tell the story of a wine with warmth and humility and I would like to see young sommeliers doing so too. Pratik Angre, Kevin Rodrigues, and Amber Deshmukh are excellent examples—they’ve spent years tasting wines and guiding young sommeliers, showing just how valuable these qualities are.

What would be your advice to a young Sommelier(e). How to find a good position at home or abroad? Any further tips?

Networking is key. Don’t be afraid to connect with professionals through industry events, wine expos, and online wine communities. Gaining experience at a well-established restaurant, winery locally or even in a wine trade company is an excellent start, as it builds credibility and expertise. For international positions, look into organizations that specialize in wine tourism or luxury dining. Developing language skills and cultural awareness will also give you an edge in foreign markets.

Active:

When a customer asks for advice on selecting wine what, in your opinion, would be the best approach?

Listen first: ask them about their taste preferences, previous wine experiences, and what they’re in the mood for. Are they looking for something familiar, or are they open to trying something new? Do they want something simple, or are they interested in wines with more complexity? It’s also essential to discuss their budget, as it helps ensure that the recommendations are not only enjoyable but also align with what they’re willing to spend. This conversation creates a comfortable space for them to express themselves and helps me make personalized recommendations based on flavour profile, occasion, and budget.

What is your philosophy about glasses? Are you working with well-known brands or are you considering new brands as well?  How do you decide?

I believe the right glass elevates the wine experience. I tend to be hesitant about trying new glass brands and prefer to stick with the glasses I have worked with and trust, known for their design and craftsmanship. My decision is based on how well the glass enhances aroma and taste, as well as its aesthetic in a restaurant setting.

What advice would you give people on pairing wine with food?

Achieving balance and harmony in wine pairing is essential. Rich foods are best paired with wines that have enough acidity or tannins to cleanse the palate, while delicate dishes shine with lighter wines that won't overpower their flavours. Those are the established rules of wine pairing. It’s always a win when you follow these guidelines. I love experimenting with pairings, but only when the other person is willing to try new ideas. Ultimately, it’s their choice—I can offer my opinion or suggestions, but the final decision rests with them.

Should a Sommelier(e) taste the guest’s wine?

When serving wine by the glass, it is essential for the sommelier to taste it; however, tasting wine is usually done only with the guest's permission or if there’s a chance the wine is flawed. It's important to explain this to the guests so they feel comfortable.

Wine list:

What are the key ingredients for creating a wine list for a restaurant and what is your opinion on pricing wine in restaurants, do you have tips on how to determine markups?

Creating a wine list means balancing variety, quality, and price to suit different tastes and budgets. I like to include both popular wines and unique, high-quality options. For pricing, I consider factors like region, vintage, and rarity, aiming for fair markups that support both our business and the producers we work with. Transparent pricing builds trust with guests and encourages them to return, creating a community where businesses support one another.

How do you manage to stay on top of the changes in the wine industry?

I stay connected to industry updates through wine-tasting events, engaging with sommeliers and winemakers in my network. I also stay active in WhatsApp communities that are created by beverage professionals, connect with alumni and former classmates, and join weekly tastings with sommeliers in the city.

How would a new vineyard get its wine noticed and what is the best way for producers to improve their chances of being listed?

Building connections with sommeliers and wine buyers is key for new vineyards. Hosting tastings for industry professionals helps make valuable contacts. Being active on social media, joining wine awards, and working with others to review wines can also boost visibility and increase the chances of getting listed.

Favourite pick:

If you were a wine, which variety would you be, and why?

I’d be a Grüner Veltliner—vibrant, a little edgy, and always keeping things interesting! Grüner is known for making it refreshingly different and a bit of an acquired taste. Picky, but incredibly versatile.

Which top 3 types of wine (your faves would we find in your home wine collection and what’s your desert island wine?

I’ll say 2 here. In my collection, you’d find a mix of still and sparkling wines, a variety of gins (that I’ve recently started buying) and a trusty bottle of tequila.

My desert island wine would be Champagne— perfect for any occasion.

Cheers,

Mansi

Looking for a Sommelier job? Feel free and check out www.sommelier-jobs.com/sommelier-jobs/

Looking for the perfect wine list? Feel free to go to the link

*****