Winemaking, despite its venerable age, continues to develop tirelessly: preserving traditions, technologies are being improved, new recipes and terms are emerging. All this contributed to the emergence of new professions “at winemaking”. One of these is a sommelier.
BUT FEW WHO KNOWS WHO SUCH A SOMEL is REALLY?
The French Union Sommelier gives the following definition of this profession: it is a person whose duties include serving drinks to clients of an institution, consultations on choice, and even table setting. But one should not think that a sommelier is just a waiter, because to serve wine, even if it’s right and beautiful, is not all. High quality sommelier is the embodiment of the best quality consultant (while communicating with a client),
a businessman (in the process of purchasing drinks for a restaurant) and a master of tasting (selecting new combinations of wine and food).
Although this profession is not known to everyone, it is quite difficult to call it “new”. The word sommelier (old french saumalier) means the beast of a pack animal. And indeed, this profession was born (10th century) far from wine. The former sommeliers were responsible for the transportation and safety of the baggage of eminent gentlemen. Later, their duties included control of housekeeping, as well as checking the safety of dishes and drinks served at the table. By the way, not the safest thing. The formation of the profession lasted long enough. Sommeliers ran both wine cellars and were managers in the vineyards, and picked up wines to the royal table. And only by the 19th century, this position was fixed in the value that we are guided by so far.
But back in our day.
Today, it is not enough to have “wine” knowledge, you need to have a sense, because a sommelier should recommend not what he likes, but try to predict the taste preferences of the client. Another important aspect is the price of the drink: it is necessary to accurately assess the customer’s solvency, as well as to offer the best option in “his” price category. A good sommelier can understand, and at the same time in professional language, tell the client about the merits of the selected drinks.
It should also be noted that the duties of this profession are much wider than the hall of the restaurant. A qualified specialist is engaged in filling the wine cellar. What is important here is not only to maintain the quantity, but also to make purchases in such a way that the collection only becomes more expensive every year.
This position requires constant work on yourself, your knowledge and skills, which makes the sommelier one of the most painstaking and at the same time most interesting professions in winemaking.