Sommelier
Sommelier (/ˌsɒməlˈjeɪ/; French pronunciation: [sɔməlje]) is a trained wine professional, traditionally working in fine dining and hospitality, who specialises in all aspects of wine service and pairing. The role originated in France as a steward responsible for managing provisions, later evolving into a position focused on the selection, storage, and presentation of wine within restaurants[1]. Modern sommeliers are expected to possess in-depth knowledge of viticulture, winemaking, and wine regions, alongside expertise in food pairing and customer guidance[2].
Background
The term sommelier derives from Middle French, referring to an officer responsible for transporting and guarding supplies, including wine, for the household of a noble or royal court[3]. By the 19th century, the role had become associated specifically with wine service in Parisian restaurants, where a dedicated professional would oversee the wine list, cellar, and table service[4]. This professionalisation continued into the 20th and 21st centuries with the establishment of formal education and certification programmes, most notably the Court of Master Sommeliers, founded in 1977[5].
Characteristics
A sommelier’s responsibilities extend beyond simply pouring wine. They curate and maintain a wine list, often sourcing bottles that complement the restaurant’s cuisine and concept[6]. This requires knowledge of global wine regions, grape varieties, and vintages, as well as the ability to assess the condition of bottles and manage optimal storage conditions[7]. Sommeliers are also trained in sensory evaluation, applying structured tasting techniques to identify and describe wines accurately[8].
Professional training and accreditation
While practical experience remains essential, many sommeliers pursue formal qualifications from bodies such as the Court of Master Sommeliers, the Wine & Spirit Education Trust (WSET), or the Association de la Sommellerie Internationale[9]. The highest level of certification, Master Sommelier, is considered one of the most challenging titles to achieve in the wine industry[10].
Role in wine service
Within a restaurant or hospitality setting, the sommelier’s role includes guiding guests through wine selections, suggesting pairings based on the flavours and structure of both wine and dish, and ensuring that wine is served at the appropriate temperature and in suitable glassware[11]. In addition to service, many also handle staff training and organise wine-related events such as tastings and dinners[12].
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ MacNeil, The Wine Bible, 3rd ed., Workman Publishing, 2021, ISBN 978-1523518020.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ MacNeil, The Wine Bible, 3rd ed., Workman Publishing, 2021, ISBN 978-1523518020.
- ↑ Court of Master Sommeliers, “About the Court”, mastersommeliers.org.
- ↑ Wine Spectator, “The Role of a Sommelier”, winespectator.com, 2018.
- ↑ Goode, The Science of Wine: From Vine to Glass, University of California Press, 2014, ISBN 978-0520275751.
- ↑ Noble et al., Aroma Wheel for Wine Tasting, University of California, Davis, 1984.
- ↑ Court of Master Sommeliers, “About the Court”, mastersommeliers.org.
- ↑ GuildSomm, “What Is a Sommelier?”, guildsomm.com.
- ↑ Wine Spectator, “The Role of a Sommelier”, winespectator.com, 2018.
- ↑ Decanter, “Life as a Sommelier”, decanter.com, 2020.