Broadway Grill Restaurant | San Francisco Bay Area - Burlingame,CA | Bar and Grill

William Boumier, a sommelier at Le Colonial in San Francisco, admits that as long as he can remember wine and food has held a fascination.

"My mother had a restaurant in France and I learned from watching her," he said. "I went to culinary school, earned to two degrees in management and enology, worked on cruise ships and finished a sommelier course in the United States."

"I have been learning about wine every day," he said. "When that door opens it is fascinating. However, just when I think I have grasped the wine, I always discover something new."

He said this is especially true with blind wine tasting. For example, a Sauvignon Blanc usually tastes more grassy and herbaceous if the grapes are from a cool climate and riper and with more fruit forward from a warmer climate.

Often when Boumier thinks he has narrowed down the identification, he will get a slight aroma that can change the way it tastes on the palate.

"The biggest challenge the wine industry faces is keeping up with the every changing world of wine," he said. "There are always new regions to discover and much more wine is available than ever before and at a better price."

Trends are changing too and organic and biodynamic farming methods are two of the biggest movements. Growers and produces more want to be sustainable and to be stewards of the land.

This knowledge of the origin of wine is why diners trust his opinion to enhance their dining experience.

"Many people know very little wine so I ask specific questions to understand their likes and dislikes," he said. "I ask if they prefer white or red; something light, buttery or big and bold or soft.

"I always let them order what they want; I don't interfere with their decision."