SOMMELIER
Duties and Training

Actually, the definition of the job title sommelier is somewhat misleading. It is defined as "the waiter or waitress specifically responsible for beverages, especially wine." Of course, this is far too simplistic. Sommeliers do much more than just take drink orders and serve them. Let’s take a closer look at their responsibilities.

Sommeliers and Guests

The work of a sommelier is divided into two areas: what the guests see and what goes on behind the scenes. Let's start with the tasks that involve guests. Here, the advice given to guests is paramount. This requires not only essential knowledge of wine and ideal pairings but also a lot of sensitivity and empathy, especially when dealing with unfamiliar guests. Guests often cannot clearly describe their wine preferences, and some are hesitant to set a budget openly. Sommeliers must carefully and gradually understand these preferences to suggest a suitable wine that also fits the guest's budget. Patience and tolerance are also essential. It's not uncommon for guests to insist that they don’t like Chardonnay, only to add that their favorite wine is Chablis. Sommeliers must handle such half-knowledge with charm.

In addition to advising guests, service plays an equally important role. This begins with choosing the right glass for the ordered wine, moves on to tasting to exclude any wine faults, and ends with perfect pouring service. Guests should never have to pour the wine themselves! At the same time, sommeliers make various decisions: Is the drinking temperature correct? Is the wine so young that it would benefit from decanting? Or is it so old that it needs to be carefully poured into a decanter? The latter is usually done with great ceremony, including a decanting basket, candle, and elegant decanter, right at the guests’ table. Flawless manners and impeccable overall service are a must.

Other responsibilities of Sommeliers

The obvious duties of a sommelier or a sommelier do not end with guest service. Sommeliers are also responsible for the wine cellar. The first step in this responsibility is purchasing wine, which requires knowledge and negotiation skills. Sommeliers need to know their guests well. For instance, what good does it do to purchase renowned, expensive Bordeaux wines if the guests primarily enjoy Primitivo? Or if guests usually pay between 50 and 70 euros per bottle, but the cheapest wines on the menu start at 60 euros? Sommeliers must know which wines from which regions and in what price range will ensure the business’s success – and purchase accordingly while also pricing the wine list. Building and pricing the wine list are also the sommelier’s responsibility.

Returning to the wine cellar, sommeliers must ensure that the wines are stored under ideal conditions and are easily accessible to all staff members. They must also ensure that the wine stock does not age too much. Every wine reaches its peak drinking period sooner or later, and sommeliers are responsible for ensuring that wines are enjoyed during this optimal window. It would be a significant financial loss to regularly dispose of wines that have passed their prime! Sommeliers also select the wines for open service and determine the wine pairings for establishments with regularly changing menus.

No Protected Job Title

As you can see, sommeliers bear a huge responsibility for the economic success of their establishments. Therefore, it is surprising that the term sommelier is still not protected. While it generally refers to wine waiters, there are also cheese sommeliers, beer sommeliers, and even water sommeliers. Additionally, there is no standard training path for sommeliers. Most start with a regular apprenticeship in the hotel or restaurant industry before deciding to pursue specialized wine training. However, such training is not mandatory. In fact, even an interest in wine is not a prerequisite.

For instance, if a restaurateur with no prior experience creates a separate wine list and actively promotes these wines at guests’ tables, they can call themselves a sommelier without facing any consequences. Even in the wine retail sector, some people are beginning to refer to themselves as sommeliers because customers find it easier to understand than the term “wine specialist.” When people hear “sommelier,” they immediately associate the person with wine expertise. The fact that the complete service aspect may be missing is irrelevant to most.

Training to Become a Sommelier

Since the title of sommelier is not protected, it logically follows that there is no standardized training path. Until about 15 years ago, it was quite common for experienced sommeliers to take younger trainees under their wing and teach them everything directly. This approach is still practiced in some establishments today. However, there are now enough opportunities to receive standardized training.

In almost every country, there are continuing education programs offered by chambers of commerce. These organizations set the study focus and officially conduct the exams. Various providers are available for the training itself. In Germany, for example, you can add the title “IHK-certified” in parentheses after “sommelier” or “sommelier” once you have completed the training. As this process varies in different countries, let’s focus on the two international training paths for sommeliers.

Court of Master Sommeliers

The Court of Master Sommeliers was founded in London in 1969, offering training according to standardized international criteria. There is also a branch in Santa Barbara, California. The training is divided into four levels. Most participants stop after successfully passing the Certified Sommelier exam, which is the second level.

Those who want to reach the pinnacle of wine knowledge continue to the top level, the Master Sommelier exam, which is legendary for its difficulty. Only a few sommeliers pass what is considered the most challenging wine exam in the world. Since 1969, only 273 sommeliers worldwide have successfully completed it, earning the right to add the initials “MS” (Master Sommelier) after their name.

Association de la Sommellerie Internationale

The Association de la Sommellerie Internationale (ASI) is an international association for sommeliers. The non-profit organization was also founded in 1969, but in Reims, France. Its goal is to develop, promote, and maintain quality standards for the profession of sommelier worldwide.

The ASI offers seminars and training in numerous countries. Additionally, regional branches of the association hold sommelier competitions in their respective countries. Sommeliers can then progress to become the best sommelier in their country. The next step is to become the best on their continent. Every three years, the ASI hosts a rigorous competition to crown the best sommelier in the world. This prestigious competition, which can be followed online via live stream, was last held on February 12, 2023, in Paris. The winner was Raimonds Tomsons from Latvia.