Other
Erin Brooks
Wine authority
- Discipline
- Other
i. Biography
Erin Brooks runs the wine and bar program at Bouchon Bistro in Yountville, California, where the work is equal parts sequence, service, and judgment. As head sommelier, Brooks brings polish without theatrics: the task is to read the room, match the table, and keep the flow of the evening moving cleanly through the glass. Originally from Santa Fe, New Mexico, she has built a career in wine leadership that relies on discipline as much as instinct.
The Path
San Francisco State University gave Brooks her formal base before she joined the sommelier team at Ad Lib in Silverado Resort and Spa, where she worked until 2015. That early role placed her inside the daily mechanics of service, where attentiveness and recall matter as much as technical knowledge. At Bouchon Bistro, Brooks also serves as reviewer for Oregon wines of Robert Parker Wine Advocate, a position that reflects both the range of her perspective and the precision required of her palate. The work has moved steadily from dining-room service into a post where judgment, memory, and hospitality carry equal weight.
The Work Today
At Bouchon Bistro, Brooks leads the Vin en Carafe program, which gives local vintners and winery owners a platform through single-barrel, exclusive wines of distinctive varietals found in Napa Valley. The program is local-minded and exacting, built around choices that fit the table rather than overwhelm it. Brooks treats the wine list as a service tool: each selection has to work for the occasion, the pairing, and the diner in front of her. As she puts it, “The job of a sommelier is to help guests choose beverages they’ll enjoy, within the ever-changing parameters of desired price, occasion and pairing with cuisine.”
In Their Words “The job of a sommelier is to help guests choose beverages they’ll enjoy, within the ever-changing parameters of desired price, occasion and pairing with cuisine.” “A great sommelier helps guests choose the best wine for that moment in time, whether it’s a $35 bottle of rosé or a grand cru Burgundy.”
Acclaim
Brooks’ work is defined by range and by the control needed to move between everyday bottles and high-end references without changing the level of care. As a dining-room guide, she is not just recommending wine; she is helping set the terms of the meal. Her own description of the trade gets to the point: “A great sommelier helps guests choose the best wine for that moment in time, whether it’s a $35 bottle of rosé or a grand cru Burgundy.” The standard is timing, context, and a choice that lands where it should.
Profile updated July 2026
FAQ
Asked of Erin
What is Erin Brooks's current role?
As of 2026, Erin Brooks is Head Sommelier.
Where did Erin Brooks train or study?
Erin Brooks trained at San Francisco State University.
What is Erin Brooks known for?
Wine and bar program.
