New York City Diners Turn to AI Chatbots for Wine Recommendations

At restaurants across New York City, more diners are turning to artificial intelligence chatbots for help with wine selections. Spencer Herbst, who works in AI at PwC, is among those using tools like ChatGPT to navigate restaurant wine lists. Herbst began using AI chatbots about six months ago, often taking photos of wine menus and asking the chatbot for recommendations that pair well with his meal and fit his budget. He says this approach helps him feel more confident when a sommelier is not available and allows him to have more informed conversations with wine professionals when they are present.

The trend reflects a broader shift in how technology is shaping the dining experience. AI chatbots can quickly analyze a wine list, suggest pairings based on the food ordered, and highlight bottles that offer good value. Diners say this support reduces anxiety and helps them avoid making uninformed choices. Herbst notes that starting with an idea from the chatbot makes it easier to engage with sommeliers, rather than approaching the conversation without any direction.

However, not everyone in the industry welcomes this change. Some sommeliers and wine professionals worry that increased reliance on AI could undermine their expertise and diminish the personal touch they bring to wine service. The role of the sommelier has long been valued for its blend of technical knowledge and hospitality, qualities that many believe cannot be fully replicated by technology.

Despite these concerns, the use of AI for wine recommendations appears to be growing. ChatGPT and similar platforms are being used by diners who want quick answers or who feel intimidated by extensive wine lists. The technology can process information rapidly and provide suggestions tailored to individual preferences, dietary restrictions, or price points.

Restaurants are also paying attention to this development. Some see AI as a tool that can complement their staff’s expertise, especially during busy times or when a sommelier is not on duty. Others are exploring ways to integrate AI-powered recommendations into their digital menus or reservation systems.

The rise of AI in wine selection highlights ongoing questions about the balance between human expertise and technological convenience in hospitality. While some diners appreciate the confidence boost that comes from using chatbots, others remain loyal to the guidance of trained sommeliers. As technology continues to evolve, both diners and restaurants will likely continue to experiment with new ways to enhance the wine selection process while preserving the unique value of human interaction.