November 1, 2017  

If you’ve ever believed that the road to becoming the Best Sommelier in Europe and Africa (2017) is paved with dedication, will, and passion—Raimonds Tomsons is proof.

His journey began where he still makes his mark: Restaurant Vincents, located in the heart of Riga, Latvia. After high school, Raimonds studied tourism while simultaneously gaining real-world experience as a trainee. It was there that he met the great chef Martins Rītiņš, who ran Vincents for 23 years. Under Martins’ mentorship, Raimonds cultivated a deep, ever-growing thirst for knowledge.

It was during this time that Raimonds discovered the world of the sommelier. Over 17 years, he learned every aspect of the restaurant—from waiter to lead, then head sommelier. Today, he serves as Director of Vincents, leading its team to continued excellence.

The restaurant boasts an impressive list of over 350 wines, with a strong focus on European selections—especially Austrian, German, and Champagne. Guests can sample fine wines by the glass thanks to the Coravin system, allowing the team to pour top-tier wines without compromising the bottle. It’s a dream for adventurous wine lovers seeking variety throughout their evening.

“A Great Wine List is a Collaboration”

We sat down with Raimonds to get his perspective on wine, Vincents, and the art of pairing. According to him, building a successful wine list requires three key elements:
“A great sommelier, a great chef, and their combined skills to make a perfect match.”

He emphasizes the importance of a sommelier’s vision—blending the restaurant’s philosophy with their personal style to craft a wine list that resonates deeply with the dining experience.

At Vincents, the pairings speak for themselves. Raimonds’ favorite with the langoustines and snails from the Faroe Islands?
“Pure, dry, and mineral white wines like Albariño, salty Soave Classico, Fiano di Avellino, Rieslings from Wachau or Kamptal, or Grüner Veltliner,” he explains.

And for those indulging in the restaurant’s dry-aged steaks, the Miyazaki Wagyu paired with a bold red is a revelation.

One particularly divisive dish? The veal sweetbread with Madeira and mushroom sauce. Guests either adore it or pass—but it remains a favorite of chef Aleksandrs Nasikailovs, and Raimonds is happy to stand by it.

"The Best Reward Is Emotion"

Raimonds sees the dining experience as a two-way relationship. “The best guests,” he says, “are educated yet open-minded, trusting their sommelier to guide them.” That trust is often rewarded with something unforgettable.

One of Raimonds' own favorite wine moments? His very first oyster, eaten on a boat off the coast of Arcachon, paired with a crisp white Bordeaux. More recently, sipping white Hermitage on a hill overlooking the Rhône River brought a sense of peace and perspective.

Simple pleasures. Great memories.

Rethinking Red vs. White

When asked about the old debate—red wine versus white wine—Raimonds puts it plainly:
“It’s a myth. It depends on the season and personal preference.”

He notes that red wine dominates in colder months, while sparkling, white, and rosé are favorites in summer. And of course, true wine lovers don’t need a season to justify their choice.

Where to Begin?

For newcomers, Raimonds recommends starting with the classic grape varieties and tasting alongside someone experienced.
“Learn the basics—what flavors to expect from each grape and how they show up in the glass,” he advises. “Theory helps tasting make sense.”

So before you hit the table—maybe hit the books. Or better yet, do both at once.

And in one word, what does wine mean to Raimonds Tomsons?

“Lifestyle.”

We couldn’t agree more. With Raimonds at the helm, the future of Restaurant Vincents—and the global wine scene—looks bright indeed.