Sommelier

A sommelier is a wine professional who specializes in all aspects of wine service, wine and food pairing, and cellar management in a hospitality setting. The term originates from the French sommelier, historically a wine steward or head waiter, and in contemporary use describes the wine expert on the dining team.

Typical duties include curating and maintaining the restaurant's wine list, selecting and purchasing bottles, managing inventory and storage, pricing, and coordinating with the kitchen and front-of-house staff. Sommeliers may also lead staff training on wine service and tasting notes, advise guests, and design seasonal pairings. In many establishments they supervise the service of wine, including proper opening, decanting, pouring, glassware, and maintaining bottle temperature.

In addition to service, a sommelier develops knowledge of regions, grape varieties, vintages, and production methods. They may conduct tastings, assess quality, and communicate complex information to guests in an accessible manner.

Certifications exist through organizations such as the Court of Master Sommeliers, the Wine & Spirit Education Trust, and the Association de la Sommellerie Internationale, though many sommeliers also rely on years of practical experience.

Workplaces are commonly fine-dining restaurants, hotels, and wine-focused retailers, but sommeliers can also work as consultants or educators. The role blends sensory evaluation with storytelling and sales, aiming to enhance the guest's overall dining experience while maintaining wine program profitability.