A sommelier (English pronunciation: /ˈsɒməljeɪ, sʌməlˈjeɪ/, French pronunciation: [sɔməlje]), or wine steward, is a trained and knowledgeable wine professional, commonly working in fine restaurants, who specializes in all aspects of wine service as well as wine and food matching. The role is more specialized and informed than that of a wine waiter.
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The principal work of a sommelier is in the areas of wine procurement, wine storage, wine cellar rotation, and expert service to wine customers.[1]
A sommelier may also be responsible for the development of wine lists,[1] and 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. This entails the necessity for a deep knowledge of how food and wine, beer, spirits and other beverages work in harmony. A professional sommelier also works on the floor of the restaurant and is in direct contact with restaurant patrons. The sommelier has a responsibility to work within the taste preference and budget parameters of the patron.
In modern times, a sommelier's role may be considered broader than working only with wines, and may encompass all aspects of the restaurant's service, with an enhanced focus on wines, beers, spirits, soft-drinks, cocktails, mineral waters, and tobaccos.
The modern word is French. It derives from Middle French where it referred to a court official charged with transportation of supplies.[2] This use of the term dates to a period when pack animals would be used to transport supplies. The Middle French probably finds its origin in Old Provençal where a saumalier was a pack animal driver.[2] Sauma referred to a pack animal or the load of a pack animal. In Late Latin, sagma referred to a packsaddle.[2]
Though sommelier is a job title potentially anyone may claim, becoming a certified sommelier requires classes and an examination.[3] The certification is offered by a wide range of educators, and a basic education may be attained for US$800–$3,750 over the course of six months.[3]
The Court of Master Sommeliers, established in 1977, is the examining body for the Master Sommelier Diploma, the Advanced Sommelier Certificate, the Certified Sommelier Certificate, and the Introductory Sommelier Certificate, and was created under the supervision of the Vintners Company, The Institute of Masters of Wine, The British Hotels & Restaurants Association, The Wine & Spirit Association of Great Britain and The Wholesale Tobacco Trade Association.[4]
Since the Master Sommelier Diploma was introduced in 1969, 186 people from around the world had become Master Sommeliers by 2011.[5]
The Court also offers an intermediate level of Education titled "Advanced Sommelier Course" which invites carefully selected candidates to sit and be both tested and educated in the rigors of the Master Sommelier program. The course is generally offered 2-3 times per year and acceptance is highly controlled. Often candidates will apply for 3–4 years before being offered a position. The course is extreme in its preparation and testing for potential Masters Candidates.
In South Africa, the Cape Wine Academy has introduced the Cape Sommelier™[6] programme as a response to a huge demand and support from the hospitality industry for a suitable professional qualification, and to ensure that South Africa's service levels compete globally.
The terms Beer sommelier and Sake Sommelier[7] are sometimes used for beer and sake. In Japan, sommelier describes not only wine expert but other fields of expertise, for instance music sommelier[8], or vegetable sommelier[9] which is a certification delivered by the Japan Vegetable Sommelier Association (日本野菜ソムリエ協会).[10]
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