Some Sommelier Similarities

Last week, at a fundraising event, I was introduced as a sommelier. Afterward, I needed to clarify for one very confused guest, that a sommelier is not a native of a tiny nation located on the Horn of Africa.

So what exactly is a sommelier? Jancis Robinson’s Oxford Companion to Wine defines sommelier as “the French term for a specialist wine waiter or wine steward.” These trained experts work in restaurants and are involved in the hands-on service of wine.

Sommeliers help restaurant patrons choose a wine within their budget that pairs well with their food as well as their tastes. They will have extensive knowledge of the world’s wine regions and are trained in tasting, food and wine pairing, buying, storing, and proper serving of wine. Often, he or she will be involved in creating the wine list.

Many sommeliers arrive at their title by working in restaurants and studying wines on the job. Formal training and certifications are available. The most prestigious is that of Master Sommelier. This ultimate qualification, bestowed by the Court of Master Sommeliers, involves examinations at four levels of increased rigor and skill.

According this organization’s website (www.mastersommeliers.org), individuals who successfully complete all parts of the Master Sommelier diploma are required to sign an agreement binding them to the code of ethics and conduct of Master Sommeliers.

In other words, the term sommelier should not be taken lightly. Strictly speaking, I am not a sommelier — nor am I from Somalia.

Tags: wine | sommelier