Sommelier
Sommelier
Sommelier (/sɒməlˈjeɪ/; French pronunciation: [sɔməlje]), from the Middle French soumelier, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing. The role in fine dining today is much more specialized and informed than that of a wine waiter.
Etymology
The term is Middle French in origin, derived from soumelier, which originally referred to a court official charged with transportation of supplies. This is linked to Old Provençal saumalier, or pack-animal driver, derived from sauma, related to the Latin sagma, meaning packsaddle.
Role
The role of the sommelier is more specialized and informed than that of a wine waiter. A sommelier may be responsible for the development of wine lists and for the delivery of wine service and training for the other restaurant staff. Working along with the culinary team, they pair and suggest wines that will best complement each particular food menu item. This entails a deep knowledge of how food and wine, beer, spirits and other beverages work in harmony.
Training and certification
A professional sommelier also must be a trained taster, as well as a skilled pairing expert. Various certifications are available today for aspiring sommeliers, ranging from the introductory sommelier course to the master sommelier diploma.
Related terms
- Wine steward: A wine expert in the restaurant industry who specializes in wine service and pairing wine with food.
- Wine tasting: The sensory examination and evaluation of wine.
- Oenology: The science and study of all aspects of wine and winemaking except vine-growing and grape-harvesting, which is a subfield called viticulture.
- Viticulture: The science, production, and study of grapes.
External links
- Medical encyclopedia article on Sommelier
- Wikipedia's article - Sommelier
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