Bouteillier

Bouteillier is a historical French title referring to an official who was responsible for wine and bottles within a royal or noble household. The word derives from bouteille, the French word for bottle, and the role can be understood as a precursor to later wine steward positions.

In medieval and early modern France, the bouteillier was typically part of the household staff alongside the maître d'hôtel and other officers. Typical duties included procuring wine, supervising the wine cellar, managing inventories and vintages, and ensuring proper service of wine at table during formal receptions and feasts. The office could involve supervising attendants who handled bottles, maintaining records of purchases and deliveries, and coordinating with other officials on ceremonial occasions.

Variations in the scope of the role existed by region and court. Some households treated the bouteillier as a specialized administrator of the cellar, while in others the responsibilities were shared with or absorbed by related offices such as the cellarer or wine steward. The precise powers and duties could shift over time as courtly organization and administrative practices evolved.

Today, the office is largely obsolete. Modern French terminology tends to use sommelier for wine service in restaurants and events, or maître d'hôtel for overall table service, with the historical term bouteillier encountered mainly in studies of royal household administration or in genealogical or literary contexts.