Yes, you’ve got it correctly.
Re: engaging with Somm - that nearly always seems to work - they appreciate someone guiding them so that they can better satisfy/help the customer.
Another strategy I use when dining in small groups, with tasting menus, is to ask the Somm to take the cost of two (or four) tasting pairings and instead use that same budget for a bottle (or two or three…) of the Somm’s recommendation.
