AI Chatbots Guide New York City Diners in Choosing Wine at Restaurants

At restaurants throughout New York City, more diners are using artificial intelligence chatbots to help them choose wine. This trend is changing the way people interact with wine lists and restaurant staff. Spencer Herbst, who works in AI at PwC, started using chatbots like ChatGPT about six months ago. He often takes photos of wine menus and asks the chatbot for recommendations that match his meal and fit his budget. Herbst says this makes him feel more confident, especially when a sommelier is not available. He also finds it easier to talk with sommeliers when he already has some ideas from the chatbot.

The use of AI for wine recommendations is part of a larger shift in how technology is shaping dining experiences. Chatbots can quickly scan a wine list, suggest pairings based on what diners order, and highlight bottles that offer good value. Many diners say this support helps reduce anxiety and prevents them from making choices they might regret. Herbst notes that starting with a suggestion from AI makes conversations with sommeliers more productive.

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

Despite these concerns, the use of AI for wine selection is growing. Diners who feel intimidated by long or complex wine lists are turning to platforms like ChatGPT for quick answers tailored to their preferences, dietary needs, or price range. The technology can process information rapidly and provide suggestions that feel personalized.

Restaurants are also responding to this trend. Some see AI as a tool that can complement their staff’s expertise, especially during busy times or when a sommelier is not present. Others are exploring ways to integrate AI-powered recommendations into digital menus or reservation systems. For example, some restaurants use AI to manage their wine inventory or adjust their offerings based on customer preferences and sales trends.

AI chatbots work by analyzing large amounts of data in seconds. They can scan a restaurant’s wine list and suggest options based on the selected dish, the intensity or body of the wine, and the customer’s budget. Advanced algorithms and natural language processing allow these tools to consider specific ingredients and cooking methods when making pairing suggestions.

Still, there are limits to what AI can do. Artificial intelligence cannot taste or smell wine, nor can it understand the emotional context of a meal or special occasion. It cannot replace the experience of talking with a knowledgeable sommelier who can read a table’s mood or recommend something unique from personal experience.

Some industry professionals worry that overuse of AI could reduce the importance of human knowledge and make wine selection less personal. They point out that much of the enjoyment of choosing wine comes from direct interaction with experts who can share stories about producers, vintages, or regions.

Even so, many restaurants now use AI as a complementary tool to improve customer experience and optimize inventory management. By following AI recommendations, they can adjust their wine lists to match current trends or customer tastes more closely.

As technology continues to evolve, both diners and restaurants are experimenting with new ways to enhance the process of selecting wine while trying to preserve the unique value of human interaction in hospitality. The debate over how much technology should influence dining is likely to continue as more people turn to AI for guidance at the table.