In this episode, I sit down with Matt Landry, Advanced Sommelier and Head Sommelier at Prime Seafood Palace, to talk about what it actually takes to build a career in wine today.

We get into why Matt thinks Bordeaux currently offers better value and consistency than Burgundy, why serious wine drinkers should be paying more attention to New World regions like Argentina and Australia, and how competitions can accelerate a sommelier’s career. Matt also shares how he is reshaping the wine program at Prime Seafood Palace through thoughtful pricing, generous corkage, and a belief that hospitality should be built into the wine list itself.

We also discuss the changing role of the sommelier, why wine professionals need to understand finance and restaurant operations, and the bottles and experiences that have shaped Matt’s career.

Stop Sleeping on New World Wine & Sign Up for a Competition — Matt Landry

00:00 – Why Matt Thinks Bordeaux Is Better Value Than Burgundy
06:16 – Three Bordeaux Wines Matt Recommends
07:48 – How Climate Change Could Reshape Burgundy
09:36 – Why Sommeliers Should Pay More Attention to the New World
13:23 – Why Australia Deserves More Attention
14:05 – How Matt Got Into Wine
18:06 – The Court of Master Sommeliers & the Advanced Exam
22:48 – Why Sommeliers Should Enter Competitions
26:34 – Taking Over the Wine Program at Prime Seafood Palace
31:05 – Pearl Morissette vs. Prime Seafood Palace
34:05 – Working with Matty Matheson and the Kitchen
34:47 – Why Wine Sales Are Growing at Prime
39:16 – Why Matt Pours Krug as a Welcome
41:02 – Why Hospitality Can Be a Meaningful Career
43:45 – The Sommelier Role Is Becoming More Than Wine
46:05 – The Best Wines Matt Has Ever Had
50:09 – The World's Most Underrated Wine Region

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