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Getting Started
Ask about the sommelier's background when you first call. It's not absolutely necessary that they have restaurant experience, but it can be a good measure of their knowledge.
Meet with the Expert
Sit down together to go over the sort of evening you have in mind. Be flexible, but honest: A good wine evening should push your guests into some unexplored territory, but shouldn't be too esoteric or technical.
Give the sommelier a wine budget. If the bottles aren't coming from your own cellar, make sure you agree on how much the sommelier can spend. Note: When it comes to buying bottles, remember that one 750 ml bottle contains about 12 two-ounce tasting pours.
Discuss the Menu
Depending on how elaborate your food plans are, a follow-up meeting with the chef or caterer is a good idea to finalize pairings, menus and costs.
Supplies
Many sommeliers can bring glassware for an additional charge. If you use your own glasses, plan on at least two per person.
Provide dump buckets. Even if people don't intend to spit, they may not want to drink every single wine.
Cost
Sommeliers typically charge a base rate of $200 to $300 an hour, with a two-hour minimum, though some prefer to charge by the event. Most can handle parties of up to 30 people on their own. For larger groups additional staff may be needed, which will add to the cost.
Recommended Sommeliers
Some top talents are Brian Cronin and Tony and Rachael Poer in the San Francisco area, Ralph Hersom and (Paul Lang in NYC and Bonnie Graves in L.A.
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