At Scottsdale’s fine dining establishment, Course, wine isn’t just an afterthought—it’s a central part of the experience, thanks in no small part to general manager and sommelier David Sanders. Since joining the restaurant in late 2024, Sanders has quietly transformed its wine program into something thoughtful and approachable. His journey into the world of wine began in the most organic ways—at dinner tables and events where wine was simply part of the conversation.
However, it was during his time at Roka Akor that he saw an opportunity to take things further. Without a sommelier on staff at the Japanese restaurant, Sanders enrolled in the Court of Master Sommeliers’ introductory course, returned with newfound confidence and started selling wine with enthusiasm and expertise.
Fast forward to today, and he now leads an all-certified team at Course, collaborating closely with Chef Cory Oppold to craft wine pairings that highlight the nuances of each dish. Their process is meticulous: Recipes are reviewed in advance, wines are selected, and the final pairings are tested the day before each new menu launches. The result is a seamless dialogue between plate and glass—one that consistently delights guests and encourages discovery.
In the following Q&A, Sanders shares his insight on everything from choosing the right bottle at a restaurant to building confidence in your own palate. Whether you’re hoping to navigate the wine aisle with ease or simply savor your glass with greater awareness, consider this your guide to getting more out of every sip.
Q: What are the key elements to consider when tasting wine like a professional, beyond sniffing and sipping?
A: The first thing you should always do is look at the wine; you can infer a lot just by sight. Youthful red wines are often more vibrant, with a purple or ruby tone, whereas older reds may fade to a brick or garnet color. White wines will deepen in color to a gold hue with age. The vibrancy of the color often provides insight into concentration and extraction during the winemaking process. If it’s your first sip of the day, it will likely be overly sour. Try that wine again after 15 seconds and watch your palate adjust to the wine in real-time. Another thing to consider when tasting wine like a professional is to refrain from smoking, as it affects your palate and sense of smell.
Q: How can someone develop their palate and better identify flavors and aromas in wine?
A: Going into every tasting with an intentional purpose is the most important way to begin. Smell herbs, grass, or anything else you can, and learn to recognize those scents. When you are in a grocery store, pick up a grapefruit and gently scratch the skin to release some of its oil. If you live somewhere like Arizona, where people grow rosemary as a decorative plant, stop to smell it whenever you can. Then, try tasting single varieties first. Learn the basics of popular wines like cabernet sauvignon, pinot noir and sauvignon blanc. When I was learning, I would ask a friend to get me a glass of wine, but not tell me what it was. I would inspect it visually, smell it, taste it, and then try to identify some characteristics of it before asking what type of wine it is. I eventually got to a point where I could nail a few of them.
Ask about wine-tasting groups in your area. There are always a few going on, and it helps more than you know to pick up little things. Read about winemaking and why things are done a certain way. For example, why does champagne sit on the lees? Why do some winemakers use whole clusters when fermenting? Or why is biodynamic farming practiced?
Go to wineries. It doesn’t matter which ones, just go. Talk to the winemakers and ask questions that might seem silly; it will help you in the future. Never fall into the trap of not trying things because you think you don’t like them. I do not enjoy Loire Valley Pinot Noirs as much as others. However, I try them every chance I get because I want to continually develop my knowledge and identify them when I taste them. I have made it my mission to find a Loire Valley Pinot that I truly love, and I will not stop until I do.
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Q: When choosing a wine at the store or a restaurant, what clues should you look for on the label or wine list to make an informed choice, especially when the choices seem overwhelming?
A: I’ll let your readers in on a little secret: If you go to a restaurant and they have a wine sommelier, tell them what you enjoy, what you don’t enjoy and the price you want to pay. They will know their list better than you will, and I promise you it’s not embarrassing to tell them what you’re willing to spend. They aren’t out to get you. They take it more personally than anyone I’ve met in the industry when they don’t feel like their guests are as happy as they should be with their decisions. If you are at a wine shop with a professional there, they will help you similarly. Put your trust in professionals and have a sense of adventure. Tell them what you want to experience, and they will point you in the right direction.
Q: What are some wine terms that people often misunderstand, and how would you explain them in simple, practical language, like terroir, minerality, dry, body, etc.
A: Terroir is simple to explain, and the most complicated part of winemaking. It’s all about the environmental factors influencing the grapes’ growth, from the soil, climate and elevation to the farming techniques used. It’s why pinot noir from Burgundy tastes different from pinot noir from Oregon. The environment shapes the flavor.
Malolactic Conversion/Fermentation: This is probably the most divisive aspect of wine among some wine drinkers. It is a secondary fermentation in the winemaking process where malic acid (think tart green-apple acid) is converted into lactic acid and a byproduct called diacetyl, which gives the wine a buttery flavor. It’s most commonly noticed in chardonnay but also in many red wines. It can help high-acid grapes mellow, making a smoother, more balanced wine. It also stabilizes the wine slightly, making it less prone to spoilage. A big, buttery chardonnay from California will completely differ from one from Chablis, Côte de Beaune, Mâconnais or anywhere in New Zealand, South Africa, Chile, Argentina or Australia. It is sad to see people make blanket statements like “I don’t like chardonnay” because they didn’t like a buttery wine they once tried with friends.
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Q: What’s a smart strategy for choosing a wine to pair with a multi-course meal when there’s a variety of flavors in the food?
A: There’s no “one size fits all” strategy, but you can look at the proteins and the sauces and decide based on that. Creamy sauces pair well with chardonnay and viognier; spicy dishes complement off-dry rieslings and Gewürztraminer; and mushroom and truffle sauces are a great match with pinot noir and Nebbiolo. I usually suggest that people try Old World red wines when pairing them with food because they are typically less fruit-forward than New World reds. A great saying is, “If it grows together, it goes together.”
An easy go-to option if you’re having multiple courses and sharing with others is to start with a champagne, then perhaps a red and white from Burgundy, and then let the server decide when to switch to red based on the courses. You can also have fun with it and try to think of wine pairings not as a way to enhance a particular flavor between the wine and the food, but to rejuvenate your taste buds between bites using the acid or sweetness as a palate cleanser. It opens up a whole new world of wine drinking.
Q: What are a few versatile, crowd-pleasing bottles you’d recommend for entertaining at home—wines that impress but don’t intimidate?
A: A great champagne can be found in the $40-$60 range, which will be everything you want. I love Mandois Brut Origine; we pour it here at Course by the glass. I think Côtes du Rhône whites and reds often get overlooked by the average American drinker because they are not as widely available in typical retail stores. It will give you something to talk about and let your friends experience some fun, approachable wines. Anything by E. Guigal or Château de Beaucastel is a great place to start.
Q: For someone just starting to explore fine wine, what regions, varietals or styles offer the best combo of quality and approachability?
A: I usually tell people to start with what is around them. If you live in California, consider visiting Napa, Sonoma or Paso. If you live in Arizona, go to the Verde Valley, Willcox or Sonoita. Explore what is close to you and learn what they are doing and why they are doing it. Ask a lot of questions about their process and what issues they face when making wine in those areas. Approaching wine from an environmental and winemaking standpoint, rather than a flavor and taste perspective, will help train your brain to naturally consider these elements more when discovering new wines in the future. It will also help you become a better taster without even knowing it. Identifying non-fruit flavors due to the terroir will be vastly more important in blind-tasting wines than knowing what type of red fruit you are tasting.
Q: How do temperature, glassware and setting affect how wine tastes and feels?
A: Temperature is critical to tasting. A white that is too warm or a red that is too cold will hide many of the wine’s best features. We keep our whites at 39 degrees and our reds at 52 degrees. That way, by the time they reach the table, they are probably 40 to 42 degrees and 55 to 56 degrees, respectively. Great glassware also enhances the experience. We can delve into the science of why a certain glass enhances the varietal characteristics, but keeping a few all-purpose glasses around the house with a large enough bulb to allow your nose to fully experience the wine will be key. We love the Riedel 00 glasses as an all-purpose here at Course. They are pretty large and will make a significant impression on your guests.
Q: Are there any wine rules that you think are outdated or that people can feel free to break?
A: Drink what you love! If it breaks all the rules of what food to pair with what wine, but it makes you happy, then you’ve found the right pairing.
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