Wine Knowledge

SOMMELIER
Duties and Training

Whether in restaurants, hotels or wine merchants with an integrated gastronomy concept, sommeliers play a key role across multiple market segments. But what does a sommelier actually do? And where and how can you train to become a sommelier? We’ve distilled all of this and more into a clear, compact overview. At first glance, the traditional definition of a sommelier can be misleading. It is often described as a waiter or waitress responsible for beverages, especially wine. That description falls short. Today’s sommeliers do far more than take drink orders and serve wine. Their role combines expertise, responsibility and creativity spanning purchasing, cellar management, food pairing, guest experience and strategic decision-making. Let’s take a closer look at what the profession truly involves.

The Sommelier Profession: Working With and For the Guest

The work of a sommelier can be divided into two areas: what guests experience in the restaurant and what happens behind the scenes. Let’s start with the guest-facing side of the profession.

At its core is consultation. This requires not only deep wine knowledge and a strong understanding of food and wine pairing, but also tact, empathy and intuition - especially when guests are unfamiliar. Many struggle to clearly articulate their preferences; others hesitate to state their budget openly. Sommeliers must therefore approach each conversation carefully, guiding guests towards a wine that complements the food while respecting financial expectations.

Patience and sensitivity are essential. Guests may insist they dislike Chardonnay, only to add that Chablis is their favourite wine. Handling such partial knowledge with charm and confidence is part of the profession, turning uncertainty into trust and curiosity into enjoyment.

Additional Sommelier Responsibilities Behind the Scenes

Working with guests is only part of the role. Behind the scenes, sommeliers are responsible for managing the wine cellar, starting with wine purchasing. This is where professional expertise meets strong negotiation skills.

Above all, sommeliers must understand their guests. There is little value in listing prestigious and expensive Bordeaux wines if guests mainly order Primitivo. The same applies when the average bottle spend is between €50 and €70, but the lowest-priced wines on the list start at €60. Sommeliers therefore need a clear sense of which wines from which regions, and at which price levels, support the commercial success of a business. This insight shapes purchasing decisions as well as the structure and pricing of the wine list. Designing and pricing the wine list is a core responsibility that balances quality, guest expectations and economic performance.

But back to the wine cellar. Here, sommeliers are not only responsible for ensuring that wines are stored under ideal conditions and organised so they can be easily located by the entire team. They also have to make sure the cellar does not age beyond its value. Every wine has a peak drinking window, and it is the sommelier’s responsibility to ensure wines are enjoyed at the right moment. The potential economic loss from having to discard wines that are past their prime is significant. Effective cellar management is therefore essential, both from a quality and a business perspective. Sommeliers also select the wines offered by the glass and define wine pairings when restaurants work with regularly changing menus. These decisions require precision, foresight and a deep understanding of both the wines and the kitchen.

Of course, the structure and pricing are also the responsibility of the sommeliers.

An Unregulated Profession: What Does That Mean for Sommeliers?

As you can see, the responsibility sommeliers carry for the commercial success of a business is substantial. It therefore comes as a surprise that the title sommelier is still not legally protected. While the term is commonly associated with wine service professionals, it is also used for cheese sommeliers, beer sommeliers or even water sommeliers. In addition, there is no mandatory or standardised training path. Most sommeliers complete a general education in hospitality or gastronomy before choosing to pursue specialised wine training. However, this is not a requirement. In fact, a formal qualification or even a genuine interest in wine is not compulsory.

If a restaurant owner with no prior training creates a separate wine list and actively sells wines at the table, they are legally free to call themselves a sommelier. The same applies in wine retail, where some professionals adopt the title because it is easier for customers to understand than the term wine specialist. When someone is introduced as a sommelier, consumers immediately assume a high level of wine expertise, even if the service component is missing. This lack of clear definition is also one of the reasons why there is no uniform salary structure for sommeliers.

Training and Education for Sommeliers

Because the title sommelier is not legally protected, it logically follows that there is no standardised training path. Until around 15 years ago, it was common practice for experienced sommeliers to mentor younger colleagues directly, passing on their knowledge hands-on. In some establishments, this approach is still very much alive today. To this day, the profession is not recognised as a formal vocational training programme with vocational school education. That said, there are now well-established options for structured and certified sommelier training.

In many countries, training programmes are offered through chambers of commerce and industry. These institutions define the curriculum and administer official examinations, while the actual training may be delivered by a range of providers. In Germany, for example, successful candidates are awarded the title Sommelier or Sommelière with the addition (IHK certified), signalling a recognised and standardised qualification. As training systems vary from country to country, we will now focus on the two most relevant international education pathways for sommeliers.

Wine Sommelier Training: International Standards at the Court of Master Sommeliers

Founded in London in 1969, the Court of Master Sommeliers established a structured training system based on internationally recognised standards. Today, the organisation also operates a branch in Santa Barbara, California, serving the US market. The programme is divided into four levels. Most participants complete their studies after the second stage, having successfully passed the Certified Sommelier Examination.

Wine Sommelier Training: The Role of the Association de la Sommellerie Internationale (ASI)

The Association de la Sommellerie Internationale (ASI) is the global umbrella organisation for sommeliers worldwide. Founded in 1969 in Reims, France, the non-profit association is dedicated to developing, promoting and safeguarding professional standards for certified sommeliers on an international level.

The membership offers clear advantages. Sommeliers gain access to a global network of peers, ongoing education and a structured three-level ASI certification programme. Today, ASI is active in 65 countries across four continents and organises high-level competitions where sommeliers demonstrate their skills in service, sensory evaluation and theoretical knowledge. Participants can advance from national titles to continental championships, with the ultimate goal being the Best Sommelier of the World award, presented every three years. The most recent competition took place on 12 February 2023 in Paris, where Raimonds Tomsons of Latvia claimed the title.

Becoming part of ASI is intentionally demanding. Individual membership is generally not possible, as ASI is composed of national sommelier associations. However, new associations can apply for membership. This involves a probation period of around two years, active participation in ASI activities and an on-site evaluation by the ASI board. Facilities and professional standards are closely reviewed, underlining the organisation’s high expectations and commitment to quality.

FAQs on Sommelier Training and the Profession

What exactly does a sommelier do?

A sommelier works directly with guests, advising on wine and food pairings, taking budgets into account and handling wine service, including tasting, carafing and decanting. Beyond guest service, sommeliers are responsible for cellar management, wine purchasing and pricing. This also includes creating the wine list and training the service team.

How does sommelier training work?

There are various paths to becoming a sommelier. One option is hands-on training in a restaurant under an experienced sommelier. Another is completing certified programmes offered by chambers of commerce and industry. In Germany, for example, graduates may carry the title Sommelier (IHK certified). Members of national sommelier associations can also access certified training through the Association de la Sommellerie Internationale (ASI). In addition, the Court of Master Sommeliers offers a globally recognised education pathway.

How much does wine sommelier training cost?

Costs vary widely depending on the training path. Certified chamber of commerce programmes cost around €3,500, with possible government funding in some countries. At the Court of Master Sommeliers, the introductory course currently costs around £700, the Certified Sommelier exam £325, and the Advanced Course including the exam £1,100. The Master Sommelier Diploma costs a similar amount, although additional course fees apply and can vary significantly.

Do I need prior knowledge to train as a wine sommelier?

A basic level of wine knowledge and sensory skills is helpful, especially for structured and certified programmes. However, no specific prior qualifications are required to begin sommelier training.

Is the job title sommelier protected?

Unfortunately, the title sommelier is still not legally protected. In fact, it is now used in many other fields as well, such as water or cheese sommeliers.

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SOMMELIER Duties and Training