Walk into a well-run wine shop and the best thing that can happen to you is a skilled floor staff member asking: "What are you looking for today?" Not to make a sale — to understand. The question that follows the answer, and the one after that, are what turn a browser into a buyer with confidence.

Nobody in the hospitality industry expects customers to consult a product grid and divine their preferences unaided. Yet that's precisely what most wine e-commerce stores ask visitors to do.

What a great sommelier actually does

The best sommeliers — in restaurants, in tasting rooms, in wine shops — share a set of behaviours that have nothing to do with the depth of their wine knowledge:

None of these behaviours require filling in a multi-page form or navigating a complex filter system. They require a conversation — short, focused, purposeful.

Where e-commerce goes wrong

Wine e-commerce has largely tried to solve the "what should I buy" problem through information density. Better product descriptions. More tasting notes. Detailed technical sheets. Awards badges.

This is the equivalent of handing a customer a book and walking away. The information exists, but it doesn't do the work of a conversation. A customer who is uncertain about what they want doesn't become certain by reading more descriptions — they become overwhelmed.

The solution isn't more information. It's letting visitors say what they want, in their own words — once.

The design principles of a good recommendation dialogue

After observing thousands of recommendation sessions across multiple DTC wine stores, several design principles emerge clearly:

Start with occasion, not preference. Asking "what flavours do you like?" is hard to answer. Asking "who is this for, and when?" is easy. Occasion unlocks everything else: price range, formality, wine type, and to a significant degree, flavour profile.

Let the visitor lead with their own words. A single natural language input — "a bold red for a dinner party this Saturday, around $60" — captures occasion, preference, and budget in one shot. No structured sequence required. The engine interprets intent and searches your catalogue accordingly.

Recommend one bottle, with alternatives visible. The hospitality model is to recommend rather than present options. The digital equivalent is a primary recommendation, explained, with a "see alternatives" path for the hesitant visitor.

Make the explanation the sell. "Our Reserve Pinot Noir 2020 fits your request because it's the most refined expression of the variety in our range at that price point, and it holds a bow on a dinner table" is a better sell than a list of tasting notes. Explain the match in the visitor's terms, not yours.

What this looks like in practice

A well-designed wine recommendation experience takes under 90 seconds from the visitor's first interaction to a recommended product ready to add to cart. That's shorter than the average time spent reading a single product description — and it produces a decision with confidence rather than a confused exit.

The visitors most likely to benefit are the same ones most likely to abandon a standard browse experience: the gifters, the occasion buyers, the people who drink wine but don't identify as enthusiasts. These are often your highest-value customers, because their purchase decisions are driven by context and confidence rather than price comparison.

The opportunity

For DTC wineries, translating the hospitality model online isn't a luxury — it's a meaningful revenue opportunity. The visitors who are served well by a thoughtful recommendation experience convert at a higher rate, spend more per order, and return at a higher frequency.

The technology to deliver this experience now exists, and it can be deployed on a Commerce7 store in under a week. The question isn't whether to build it — it's whether to do it now or wait while conversion rates stay flat.

Put this into practice

Sommelis brings the sommelier model to your Commerce7 store. Get in touch to see how it looks on your catalogue.

Get in touch