A sommelier is a highly trained and knowledgeable wine professional, often in the hospitality industry. Anyone who works directly with wine in a restaurant setting can label themselves a sommelier without any certification; however, a certified sommelier is far more desirable than someone simply claiming to know about wine.
A sommelier’s main task is to help patrons select the right wines, but working as a sommelier comes with a long list of responsibilities—far beyond selecting and serving wine.
Having a formal education or certification is not required to earn the title of sommelier. However, to take this route takes a long time, is far from guaranteed and will not give someone an edge against other sommelier candidates. A certified sommelier requires some level of formal education, training and experience—and earning certification through a professional organization such as the Court of Master Sommeliers (CMS) is a top choice for those who plan to work in a restaurant setting.
As a sommelier, you are part of the service team, no matter how high up you get. One of the most valuable ways to train as a sommelier is to begin working as a server to understand how service works. Some sommeliers begin by working in the foodservice industry under the guidance of experienced sommeliers. There are tricks and tools of the trade that you are only going to learn in the field, working under someone who knows what they’re doing and is invested in teaching you.
Becoming a sommelier through an organization such as the CMS is a very academic pursuit. Sommelier examinations focus on a candidate’s ability to demonstrate proficiency in deductive tasting, wine and beverage theory, and both technical as well as salesmanship skills in table-side service. The core of the profession is helping guests choose wine, then presenting and serving it. A sommelier must gain expansive knowledge of types of grape, wine regions and geography, plus wine history. Sommeliers must also demonstrate expert knowledge of the way wine interacts with all of our senses: sight, smell, taste and mouthfeel.
Sommeliers have various responsibilities in a dining establishment, and like any profession, a sommelier’s training never stops. Sommeliers must build the wine list, create food and wine pairings while working closely with the chef, discuss menu content and wine lists, demonstrate an ability to sell, manage the wine portfolio, monitor the financial aspects, provide advice to patrons, train staff and stay current with industry trends.
While a dining establishment is not required to employ a sommelier with credentials, the better establishments understand the value of having a sommelier on their team. With a sommelier’s expertise in wine-tasting and pairing, wine theory and wine service, a sommelier is a beneficial addition to any country club.