Sommelier

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A sommelier (pronounced /sɔməˈlje/ or suh-mal-'yAy) is a trained and knowledgeable wine professional, commonly working in fine restaurants, who specializes in all facets of wine service. The role is more specialised and informed than that of a wine waiter.

Their principal work is in the area of wine procurement, storage, and wine cellar rotation. They are also responsible for the development of wine lists and are responsible overall for the delivery of wine service and training for the other restaurant staff. Working along with the culinary team, they pair and suggest wines that will best complement each particular food menu item. It could be argued that the role of a sommelier in fine dining today is strategically on par with that of the executive chef or chef de cuisine. A professional sommelier also works on the floor of the restaurant and is in direct contact with restaurant patrons. The sommelier has an ethical duty to work within the taste preference and budget parameters of the patron.

The International Sommelier Guild is the only Board of Education licensed provider of sommelier training and certification in North America. The ISG delivers courses in more than 20 US states and 6 Canadian provinces. The Court of Master Sommeliers certifies professional sommeliers and only a tiny fraction of the finest professional sommeliers achieve the title of Master Sommelier, a title equivalent to Master of Wine.

In the USA, certification bodies such as the Wines and Spirit Education Trust and educational bodies such as the Wine School of Philadelphia train sommeliers but do not issue a sommelier-specific certification.

[edit] Etymology

French, from Middle French, court official charged with transportation of supplies, pack animal driver, from Old Provençal saumalier pack animal driver, from sauma pack animal, load of a pack animal, from Late Latin sagma packsaddle.