You probably already know what a sommelier is, although you may be surprised by some of the duties and the origin of a profession that has diverse aspects that can help you understand better what the job entails exactly.
What is a sommelier?
It is the person in charge of the wine cellar of a restaurant or other establishment that has a certain variety of wines and wants to offer this service to its customers. Although the sommelier works front of house advising on the different options that best accompany the dishes selected by diners, it is important to note that they are also in charge of other duties that we will explain in the next section.
What are the duties of a sommelier?
Of course you know what they do when you go for a meal in a restaurant that offers this service, but you should know they are also in charge of:
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Drawing up the list of wines to be served in the restaurant: this list may change according to the season and must always be suited to the type of dishes offered. In addition, it is advisable to consider the nearest Governing Body to shine a spotlight on the local wines of the region. Furthermore, the use of local wines should be the basis for the chef to choose certain recipes to create the ideal synergy to offer a more complete package with the end gastronomic proposal.
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Managing the storage: the sommelier is in charge of advising the best possible wine in each case, but they must also bear in mind that the output of the product is essential for the return on the restaurant’s investment. In addition, they also have to decide when to purchase the wine.
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Controlling the quality of each bottle: all wines require some degree of control so that, when opening the bottle, the customer can enjoy the full flavour. This means the cellar must adhere to specific atmospheric conditions for each wine and must always be in perfect condition to increase the value of the wine.
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Training the relevant staff: the sommelier may be in charge of a number of people in the case of a large restaurant with a high number of customers. Training must be continuous for the people under them as well as for the sommelier, who must be familiar with all the details of any new developments in the market and must know how to incorporate them into the wine list.
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Origin and history of the sommelier
The term used is a French word. The word sommelierwas used for the person in charge of controlling beasts of burden and the goods they carried which was, of course, wine in casks. In addition, he was also responsible for checking that the wine was in good condition and that the customer was satisfied with their order.
This task gradually evolved until the sommelier became the person that served wine to the king. In fact, Spain was the first country to create this specific job and also to create a school for the proper training of those who wanted to go into this line of work.
What does it take to be a good sommelier?
No doubt you remember the last time a sommelier served you and made the right choice. Among their qualities, the following stand out:
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Having a way with people: it is essential to be able to adapt to suit all types of customers. You must remember that this professional advises, but never obliges. This means they have to be something of a psychologist and must listen to the tastes of the diner before making their recommendation.
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Having the necessary knowledge of the world of wine: they need to be passionate about their work and never stop learning about new wines. It is essential that they continue to attend wine tastings. The ability to define a wine by its main characteristics and extensive knowledge about each variety they have in their cellar completes the job.
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Being understanding: there will always be customers who may reject a certain proposal so the sommelier must always strive to respond politely and understand that each person has a specific taste that must be respected.
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Being familiar with the gastronomy: they must be fully aware of the ingredients of each dish served in the restaurant so that the pairing is perfect. Therefore, they have to be in constant contact with the chef so that they can both decide on the most recommendable dishes and wines in each case.
As you can see, the question “what is a sommelier?” can be answered in many different ways, although there is one answer that may be the most accurate: a wine lover who wants the customer to enjoy their choice to the fullest.
Their job is always to help you enjoy a much more complete gastronomic experience. You should trust their knowledge and experience and you will soon see that this description is true.
