Botteliers

Botteliers refers to a historical role primarily associated with the management and service of beverages, particularly wine and spirits, within noble households or establishments. The term derives from the French word "bouteille," meaning bottle. A bottelier was responsible for the wine cellar, overseeing the purchase, storage, aging, and decanting of wines. They ensured the quality of the beverages and were often skilled in selecting appropriate wines to accompany meals.

Beyond mere storage, the bottelier played a crucial role in the presentation and service of drinks. This included the careful handling of bottles, the selection of glassware, and the proper temperature for serving different types of wines. In some contexts, the bottelier's duties could extend to the management of other alcoholic beverages as well. The position required a discerning palate, an understanding of vintages, and a certain level of social etiquette, as they often interacted with guests.

The role of the bottelier was particularly prominent in medieval and Renaissance Europe, where the consumption of wine and spirits was an integral part of social life and feasting. As the organization of households evolved, the responsibilities of the bottelier might have been absorbed by other domestic staff, such as butlers or stewards, who took on broader management duties. Today, while the specific title of "bottelier" is uncommon, the functions of cellar master, sommelier, and specialized beverage managers in high-end establishments echo the historical importance of this dedicated role.