A month in the life of Gaucho head sommelier Jessica Closs

My life's a little different as at Gaucho we don't have traditional sommeliers as our waiters don't just take food orders, they are all trained in advising about wine.

Therefore much of my job is about training staff. There are four professional sommeliers at Gaucho who are each responsible for different restaurants.I am responsible for two including the flagship Gaucho in Piccadilly and I look after a team of 34 waiters.

It's an incredibly busy schedule and we all work very hard. Our waiters have good wine knowledge just on a smaller scale. They are knowledgable about guiding our customers through the wine lists and taste many wines throughout their training.

It's important to us that our guests sample Torrontes as it's unique to Argentina and sales are starting to reflect the knowledge and enthusiasm that our waiters have of the grape.

When it comes to red we are now the destination of all things Argentina and many people now come asking for Malbec. There are 32 on the menu with a selection of fine and rare. We have also just introduced a super-Malbec club which explores what we consider to be the most exceptional Malbecs in the world.

Trying to get people to understand the effects of altitude, provenance and sub-regions of Mendoza has also been on the agenda and the next 12-24-months we will be looking at Petit Verdot and Cabernet Franc.

We are also now seeing how Argentina is very much trying to control the power of the fruit and high alcohol levels in its wines.

I am very fortunate in my work - I have a lot of freedom and teaching people to taste wine and match it with food can't be bad!

• Sommeliers