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Winemaking

WHAT IS A SOMMELIER?

A sommelier (pronounced so-mel-YAY) is a trained and knowledgeable wine professional, typically working in fine dining restaurants, hotels, or wine-focused establishments. Their role is much more than just pouring wine—they are specialists in the world of wine and beverage service. In short: A sommelier is part wine scholar, part storyteller, and part host—bridging the world of winemaking and dining to enhance a guest’s overall experience.

Diane Valenti

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Here are the key aspects of what a sommelier does:
1. Wine Expertise
• Deep knowledge of grape varieties, wine regions, vintages, and producers worldwide.
• Understanding of viticulture (grape growing) and vinification (winemaking).
• Ability to evaluate wine through sight, smell, and taste.
2. Wine & Food Pairing
• Recommends wines that best complement the flavors of specific dishes.
• Balances the intensity, acidity, sweetness, and tannins in wine with the elements of food.
3. Cellar & Inventory Management
• Selects, purchases, and organizes the restaurant’s wine list.
• Ensures proper storage, aging, and rotation of bottles.
• Manages cost and markup while maintaining quality offerings.
4. Guest Service
• Engages with guests to understand their preferences and budget.
• Suggests wines at different price points, often introducing new or unique selections.
• Performs proper wine service at the table (presentation, uncorking, pouring, decanting).
5. Expanded Knowledge
• Many sommeliers also have expertise in beer, spirits, cocktails, sake, and coffee.
• Increasingly, they’re expected to guide guests across the full beverage program.
6. Training & Certification
• Formal certifications are offered by organizations like the Court of Master Sommeliers (CMS), Wine & Spirit Education Trust (WSET), and Institute of Masters of Wine.
• The highest level is Master Sommelier, a title held by only a few hundred people worldwide.

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