Agony Aunt - Jade Koch

Like many people working in the wine trade, I really like German Rieslings, but so far they haven't been terribly successful on our wine list. Can you make any suggestions about the best way to get people to order them?

I think that people shy away from labels they don't understand - and Germany has to be fairly high up on the list of culprits. I find that taking the time to explain the grading to people or having a note above the wines on the list explaining that they are arranged in order of sweetness gives people a helping hand. Knowledge is key: people don't like to feel stupid in front of their guests - but they do like to experiment. We are very lucky in that there are some great half bottles on our list, and I find that recommending a half between two people as an apéritif is a good way to start. Looking at what people are eating and finding something that will complement it also goes a long way into getting their confidence. I often offer to let them taste a wine first with no obligation to buy. I also think that if you're passionate about the wines and have confidence in them it shines through to customers and makes them open to experimentation.

Jade Koch is head sommelier and wine manager at Tate Britain

• Sommeliers