A sommelier is a wine specialist.
Sommelier is a French notion that came to our language as sommelier , although it is common for the French word to be used directly. This is the wine specialist who, in a restaurant, hotel or other type of establishment, recommends to diners which drink to choose according to the dish in question.
What the sommelier does, therefore, is to dedicate himself to the study of wines to be in a position to make suggestions to consumers. It can be said that this expert puts himself in the client's shoes and chooses the best wine according to the occasion. In theory, the sommelier should be objective and recommend the wine according to his knowledge, regardless of the winery or producer.
Origin of the sommelier job
The origin of the sommelier's work as such is found in the Middle Ages .
It was in the 14th century , specifically in the year 1318 , when King Philip V decided to have a figure of this type at court, who had to taste the wine that the monarch would later drink to certify that it was not poisoned. A function that, according to historians, was maintained until the French Revolution broke out in 1789 .
In addition to recommending wines, the sommelier can organize tastings.
Differences with the winemaker
It is important to distinguish between the sommelier and the winemaker . While the sommelier focuses on wine tasting to check its characteristics and then make recommendations, the oenologist is the technician who is in charge of directing the production process.
The winemaker, therefore, is the one who supervises the production , storage, bottling and distribution of the wine.
The sommelier in restaurants
The classic function of the sommelier is found in large restaurants, where they can prepare the wine list , manage the cellar and advise the client. The sommelier, in this sense, is the one in charge of suggesting the pairing .
Therefore, we can establish that the main function of every sommelier is to ensure that the diners who come to a restaurant can enjoy a perfect pairing , that they are satisfied with the wines that have been recommended to them and that they are clear that these were suitable. completely to the dishes that have already taken their tastes.
However, this is a complicated task, since each client has preferences and also has a different economy to be able to pay more or less for each product.
Vocational training
Currently, those who want to dedicate themselves to this profession must take different specific professional courses that exist, where through many hours of practice and theory they will learn to taste wines, to know the qualities of each wine, to understand the hallmarks of any wine, to let themselves be carried away by their senses... All this without forgetting that they must have innate qualities in this regard, such as wonderful senses of smell and taste .
It should be noted that, in recent years, the role of the sommelier has expanded. Now it is common for them to serve as consultants , critics and columnists . They can also organize presentations and wine tastings, among other events .