With Sommelier John Riddick
John Riddick has been guiding guests through remarkable wine experiences at Circa 1886 since 2020, drawing from years in the industry to make each encounter memorable. Recently, he sat down to share his journey, passion, and philosophy on wine—along with a few tips for savoring wine in new and exciting ways. His approach combines deep knowledge with a welcoming, unpretentious style that makes exploring wine approachable for all.
What initially drew you to the world of wine?
I've been in the wine business in nearly every role since I was around 20. I started at a restaurant called Magnolia’s, and one night, something memorable happened. I had a couple come in celebrating their anniversary, and they were having a great time. They ordered a bottle of wine but mentioned we also had their favorite wine on our list, a very expensive bottle of Australian Shiraz. Later, they ordered their favorite bottle but couldn’t finish it, so they shared a glass with me. I had no idea that wine could taste that good, and it sparked a passion and curiosity about wine that’s only grown over the years. Since then, I’ve been on a journey to learn everything I can about what goes into making each bottle.
How do you stay up to date on current wine trends and vintages?
There are so many resources for learning about wine, especially online. I often look at publications like Wine Spectator and Decanter. But you always have to take reviews with a grain of salt; they're just one person’s opinion. You might like something a reviewer didn’t, or vice versa. I see those reviews as a way to get a general idea about the wine but not the final word. What I find even more valuable is meeting with different winemakers and brand representatives who visit the restaurant before service. You get such a good sense of what they’re all about, especially those committed to organic practices and traditional methods.
What do you enjoy the most about introducing wine to guests?
I love guiding them through different styles to broaden their experience. In tastings, I usually include wines from the New World—places like North America, South America, South Africa, and Australia—and from the Old World, like Europe, to highlight the range of styles. Most people start with sweeter wines or what their friends enjoy, and they might not initially like something because their palate wasn’t ready for it. Maybe they tried a bold, tannic red when they’d really enjoy a fruity Pinot Noir. I like to help guests understand that a wine’s taste comes from many factors—farming practices, soil, winemaking techniques, whether it’s aged in oak barrels or stainless steel. It all shapes the wine in the bottle.
What's your philosophy on creating a memorable wine-pairing experience?
When it comes to wine pairings, I believe they should enhance the dining experience and the wine shouldn’t overpower the dish. I don’t go for obscure pairings that only work with one dish; I want guests to enjoy the wine on its own too. I focus on pairing textures—whether the wine is lean or full-bodied—and matching complementary flavors to make the whole experience pleasurable and memorable.
Do you ever get unique or unconventional guest requests for wine?
Every night brings unique requests, especially when it comes to wine. People often pick up bits of information here and there, which can make it hard for them to fully explain what they’re looking for. For instance, a guest might say they want a very dry wine, but they also want it rich and oaky, not quite realizing those characteristics don’t always align.
I believe the key to being a good sommelier is being able to translate what guests are trying to express, even if they don’t have the precise vocabulary for it. It’s important to guide them toward the best choice for their tastes without steering them to the most expensive option unless that’s what they’re looking for. I often ask questions to understand their preferences better: whether they lean toward earthy and mineral qualities or prefer fruitier notes, which helps me decide between Old World or New World wines. There’s a series of questions that can lead to the perfect match.
And yes, I’ve had some unconventional requests! Some guests ask for ice cubes in their wine, for instance. My approach is always the same: “You’re the one drinking the wine, so enjoy it however you like!” That usually reassures them, and they appreciate the freedom to enjoy their wine their way, without judgment.
What are some of the under-the-radar wine regions and varietals that you enjoy?
One of my favorite underappreciated wine regions is Spain. Spanish wines are often undervalued and, in my opinion, deserve much more recognition. Spain has a rich, classic wine history and produces wines that can stand alongside some of the most renowned varieties. Take, for instance, reds from Ribera del Duero and Rioja—these Garnachas are bold and complex and have a richness that appeals to the American palate. For whites, their Albariños are excellent, and they also have a fantastic selection of dessert wines. Spanish wines are elegant and layered, but many people simply aren’t aware of the quality these regions offer.
What are your thoughts on the current state of the wine industry?
Overall, I feel like everything is cyclical—certain wines and trends rise and fall over time. Right now, I think wine is as popular as ever, with more people exploring this vast world and discovering its depth. I enjoy sharing the histories and family traditions behind the wines, some of which date back to ancient Greece and Rome. While beer seems to be on a slight decline and cocktails hold steady, wine has a lasting appeal for those willing to dive into it.
Describe how you teach guests about wine in your classes.
In my wine classes, I don’t follow a strict curriculum but instead adapt to each group’s knowledge and curiosity, as everyone is at a different stage in their wine journey. I provide an outline of what we’ll cover, but the discussion unfolds naturally, driven by the group’s interests. One key element is blind tasting, where I don’t reveal the wines upfront, allowing guests to experience each one without preconceptions. It’s rewarding to see someone who thinks they dislike Chardonnay, for example, find they enjoy a Chablis. These "aha" moments, when guests discover unexpected nuances in a wine, are incredibly rewarding.
I also love explaining the factors that influence a wine's flavor—the choices the winemaker made, the soil, and the climate—helping participants gain a broader view of the agriculture and craftsmanship involved.
How do you guide them through tasting?
The first thing we discuss is the aroma, or "nose," of the wine. I encourage them to swirl it in the glass to introduce oxygen, which intensifies the aromas. I always ask them to identify the primary fruit notes first.
For example, I might ask, "What are you getting immediately?" They might notice cranberry or cherry, but I also prompt them to detect earthy notes, like mushroom or soil, which often indicate a wine from an Old-World region like Europe.
After smelling, we move on to tasting. I encourage them to swish the wine around in their mouths to engage all parts of the palate, sometimes even sucking in air to amplify the flavors. This step helps them analyze the texture—whether it's full-bodied or lean—as well as the acidity, which gives a refreshing, mouth-watering effect similar to a squeeze of lemon on fish. I also ask them to consider the wine's texture in a relatable way, like the difference between skim milk, 2%, and whole milk.
Then we move on to the fruit profile and spice notes, which can reveal whether the wine has been aged in oak. Oak barrels can impart hints of cinnamon, nutmeg, clove, or vanilla, depending on whether they’re French, American, or another type of oak. All of these details build a picture of the wine’s origins, helping participants make educated guesses about the region, varietal, and sometimes even the vineyard.
Do you also discuss the feeling or mood different wines evoke?
Yes, but I think that’s highly personal. For some, certain wines might evoke specific feelings, but generally, wine leaves me feeling happy! I find that each person’s response to wine varies, similar to how people react differently to spirits like gin or bourbon. It’s fun to see how wine brings a unique experience for everyone.
Finally, what do you hope guests take away from your wine classes?
Above all, I hope guests walk away with a deeper appreciation for the craftsmanship behind every bottle of wine. Wine is a journey of discovery, from understanding its origins to recognizing the factors that shape its flavors. Whether they’re just starting out or are more advanced, I aim for them to leave with new insights and a sense of excitement to keep exploring. My goal is to demystify wine and show them that it doesn’t have to be intimidating—it’s really all about enjoyment, curiosity, and finding what speaks to their palate.