sommeliers

A sommelier is a wine professional who specializes in wine service, selection, and pairing within restaurants, hotels, and other hospitality venues. Sommeliers may also manage cellars, curate wine lists, train staff, and guide guests through tastings. Their responsibilities combine sensory evaluation, knowledge of regions and vintages, and interpersonal skills to enhance the dining experience.

Originating in French dining houses, the role evolved from cellar keepers and wine stewards to a formal profession as haute cuisine and organized wine lists emerged in the 19th and 20th centuries. Modern sommeliers emphasize palate development, service etiquette, and the ability to tailor recommendations to individual guests and menus.

Key duties include selecting and maintaining the wine list, procuring bottles, managing inventory and storage, ensuring proper service and temperatures, opening and decanting, and advising on pairings. They work with chefs on menu development, conduct tastings for staff and guests, train servers, and often interact directly with guests to communicate style, provenance, and value.

Expansive knowledge covers grape varieties, regions, vintages, winemaking styles, terroir, and aging. Sommeliers learn tasting notes, food-pairing principles, and service standards, including proper glassware, pouring techniques, and etiquette.

Formal training and certification vary by country. Notable programs include the Court of Master Sommeliers (Master Sommelier) and the Wine & Spirit Education Trust (WSET). Professional associations such as the Association de la Sommellerie Internationale (ASI) oversee standards and competitions.

While most common in fine-dining restaurants, sommeliers also work in hotels, wineries, wine retailers, and competitions, contributing to wine education and the broader culture of wine.