Sommelier - what is this? Sommelier profession: description, features, functions

The modern labor market is saturated with professions,whose names are not always familiar to ordinary domestic workers. It's not difficult to get lost among brokers, brokers, croupiers, managers and all the rest. The fusion of cultures has led to the emergence of new names in virtually every sphere of work.

In the wine market, among the most popular specialties is the sommelier. What is it, who should I call it and why should I refer to it? These issues require detailed coverage.

Sommelier: definition, meaning, history of the term

The word has French roots. In the Middle Ages it was the man responsible for the linen and dishes in the royal palace, as well as for the prepared food and wine in the cellar. Over time, the functions were limited to preparation of devices, table layout and selection of wines for filing on the royal table.

The golden age for this profession was the middleXIX century, when many high-class restaurants were opened and the culture of wine consumption was at its peak. The wars of the 20th century have reduced attention to many elements of luxury, sommeliers have become less in demand.

Who is a sommelier today? It is a specialist working in restaurants, monitoring the state of the wine and wine list, serving as an expert on such issues.

What does this specialist do?

Such people belong to the restaurant staff. Included in the staffing sommelier profession significantly increases the rating and class of the institution. Typically, such a specialist can not afford all the restaurants, but only those who rely on the sophistication of the kitchen, the quality of service and the maximum comfort of its visitors.

So, sommelier - what is this? This is the name of the profession in which the specialist performs the following duties:

• Drawing up of wine cards for restaurants.
• Preservation of the wine stock at a given level or expansion of the range (this also applies to other alcoholic beverages: liquors, whiskey and others).
• Visiting thematic exhibitions, tastings and meetings in order to maintain their awareness of the wine market at a high level.
• Responsibility for purchasing new lots and single copies.
• Based on the knowledge of the assortment of its wine cellar, the recommendation to the visitors of the restaurant of wines that are suitable for the dishes ordered by them.

Another task of the sommelier becomestimely replenishment of depleted reserves. This is helped by knowledge of the market, its features, ups and downs. In addition, he needs to be in friendly relations with the owners of wineries, collectors and intermediaries.

High responsibility sommelier

In the process of replenishing the wine card and buyinga variety of original wines, the determining role is played only by the knowledge and individual tasting experience of the sommelier. What does this mean for the reputation of the restaurant? The fact that the slightest mistake or oversight of an employee can be very expensive.

One of the abilities of a qualified sommelierbecomes the ability to literally read the client's thoughts and read between the lines. Most often, he can dispose of only a few minutes, during which time he should give a recommendation on the combination of ordered dishes and wine. Delay or hesitation is a sign of unprofessionalism, produce an unfavorable impression on visitors and damage the reputation of the institution. A lightning-fast proposal that falls right on the target is what the sommelier expects. That this is an important aspect of the specialist's activity and a kind of art, when educating the future sommelier is presented first.

Visiting the restaurant and leaving a decent amount in it, customers want to receive satisfaction and full gastronomic pleasure.

Communication with customers

Often, the restaurant's wine list includes at leasthundred items, the profession of sommelier provides the knowledge of a specialist of all these wines, their properties, cost and optimal variations for combination with dishes and other beverages.

The activities of the sommelier can be compared to workpsychologist, because he also needs to feel the mood of visitors, quickly identify their social status and needs. Really outstanding specialists must possess ingenuity, a sense of humor and tact.

Only a few clients perceive the sommelier asmember of the staff. In most cases, they are interested in obtaining complete information about the wines, perceiving them as a component of the kitchen, a subtle and mysterious element of the institution's atmosphere. It was for them that the position of sommelier was introduced. Who is it, if not their friendly guide in the mysterious world of wines?

In addition to professional recommendations, he also implements the correct supply of wines to the table.

Who is a sommelier and how can they become one?

There are special schools thatspecialize in teaching the intricacies of this profession. An important component of the learning process is not only theoretical courses, including knowledge of the types and methods of wine production, as well as the history and location of the wine regions. Important skills in the decomposition of fragrance into components, as well as the ability to interpret received bouquets.

The result of professionalism sommelier becomesThe ability to determine the quality of a drink and a grape variety according to its flavor. The best in their field can also establish the name of the wine production region and how long it was spilled.

During the training, future sommeliers train their sense of smell by applying special sets of wine flavors. They include all samples of odors that occur in bouquets.

Sommelier uses a specific inventory -narsan. People call it simply a corkscrew. However, the tool of the professional has a number of differences: it necessarily contains a knife for cutting foil, and also often has a design with a supporting knee.

Sommelier and Artistry

Often this profession is compared with the actingbusiness. And here we mean not only elegant, artistic manners accompanying serving. Of great importance is the art with which the sommelier is able to present perfectly familiar varieties of wines, preserving the freshness of emotions, as in the story of the recent discovery.

The same task confronts the actor, who comes to the revelation, fulfilling a perfectly memorized role.

The result

Summarizing all the above, one can briefly answerquestions about what the sommelier is doing, who they are and what their role is. These workers of high-end restaurants have a unique knowledge of wines and experience in their filing. Work sommelier - this is actually a source of added value of wine in the restaurant.