A Sommelier, or wine steward, is a trained and knowledgeable wine professional, normally working in fine dining establishments, restaurants, and luxury hotels.
WINE AND FOOD PAIRING
Sommeliers specialize in all aspects of wine service as well as wine and food pairing. Working along with the culinary team, Sommeliers pair and suggest wines that will best complement each particular food on the restaurants menu.
NOT A WINE WAITER
A Sommelier is not a wine waiter. The role of a Sommelier is much more specialized and informed than that of a wine waiter.
In a fine dining restaurant or fine dining establishment the role of Sommelier is strategically on a par with that of the executive chef or chef de cuisine.
The Sommelier responsibility at a fine dining establishment, restaurant, or hotel may include the development of the wine lists, the purchasing and stocking of fine wines, the wine service delivery, and the training of other food and beverage establishment staff.
Sommeliers are highly trained connoisseurs and have deep knowledge of how food and wine, beer, spirits and other drinks work in harmony.
PREFERENCE AND BUDGET
A professional sommelier usually works on the floor of a fine dining restaurant or hotel and is in direct contact with restaurant patrons. The sommelier has a responsibility to work within the taste preference and budget parameters of the client.
A Sommelier’s role may be considered broader than working only with wines, and sometimes encompasses all aspects of restaurant service. The Sommelier’s focus is usually on wines, beers, spirits, soft-drinks, cocktails, mineral waters, and tobaccos.
A Sommelier is not just an expert at food pairing but often is also an authority on tobacco with an emphasis on fine cigars.