Your first glass shouldn't be your last guess.
Download on the App StoreEveryone starts somewhere. Maybe you ordered a glass that surprised you, or a friend brought a bottle you didn't expect to like. Wine has a way of doing that — opening a door you didn't know was there. The problem isn't the wine. It's the wall of labels, the unfamiliar regions, the vocabulary that seems designed to keep newcomers out. Sommvi exists to knock that wall down.
You don't need to memorise châteaux or know the difference between a Premier Cru and a Grand Cru on day one. You need to know what you like — and that takes exactly one thing: tasting, with someone who pays attention. Sommvi pays attention.
Bold, structured, complex.
From a light Pinot Noir to a full-bodied Barolo, reds cover more ground than any other style. They tend to pair with food — red meat, aged cheeses, anything rich — and reward patience. A good place to start: a Côtes du Rhône or an Argentine Malbec.
Crisp, aromatic, versatile.
Whites are often the easier entry point — lighter, more fruit-forward, and forgiving with food. Sauvignon Blanc is dry and herbaceous; Riesling can be bone-dry or sweetly perfumed; Chardonnay ranges from lean and mineral to rich and buttery. Follow your nose.
Fresh, honest, underrated.
Rosé is not sweet by default — that's a common misconception. A dry Provence rosé is as serious as a white Burgundy. It's the most honest expression of a grape's freshness, and it pairs with almost everything.
Celebratory, or simply Tuesday.
Champagne has a famous name; Crémant, Cava, and Prosecco are its excellent understudies. Bubbles lift a meal, cut through richness, and make any occasion feel considered. If you've been saving sparkling wine for a reason — stop. Open it now.
Parker points and Spectator scores are useful for one thing: telling you what a 62-year-old critic in a cellar found impressive in 2019. They say nothing about you — whether you prefer a wine that tastes of dark fruit and leather, or something lighter that finishes with white pepper and dried herbs. Those are different palates. Neither is wrong.
The fastest path to enjoying wine is learning to name what you already like. Sommvi builds your palate profile from the bottles you've actually tasted — not from a questionnaire, not from an algorithm trained on someone else's preferences, but from your own notes and reactions over time. The more you taste, the sharper the picture gets.
Point your phone at any bottle — at a restaurant, a wine shop, a friend's cellar. Sommvi reads the label, identifies the wine, and tells you what to expect before you order.
After your first sip, note your reaction. Loved it? Hated it? Couldn't place it? Every answer sharpens your palate profile. Sommvi learns what you mean by "smooth" and "too tannic" — in your own terms.
Over time, Sommvi knows your palate well enough to recommend wines you haven't tried yet — and explain why they're likely to suit you. Not because a critic gave them 94 points. Because they match the way you taste.