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Sommelier

sommelier, wine waiter (GB)
sumiller (ES)

The term is derived from the Old French word "somme" (official duty). Originally, sommeliers were responsible for tableware, table linen, bread and wine in monasteries. The profession of sommelier emerged from the medieval office of cupbearer. Today, sommelier is the term for a wine waiter in upscale gastronomy. In a restaurant with a well-stocked wine cellar, he or she is responsible for purchasing, storing and looking after the wines, as well as advising the guests. Top restaurants usually have extensive wine lists. To "read" them correctly and to choose the right wine for the meal requires good knowledge. That is why it is best to entrust yourself to the sommelier of the house. Special knowledge is required regarding the "harmony of wine and food". The picture shows a 5-piece sommelier set. It consists of a three-piece waiter 's knife (with corkscrew, cap lifter and foil knife), bottle pourer, wine thermometer, drip catcher (ring) and bottle stopper.

Sommelier - Sommelierset und LOGO

Training

Training to become a sommelier can be done at the European School for Sommeliers (with branches in many cities/countries), at the IHK Akademie München und Oberbayern, at the Deutsche Wein- und Sommelierschule or at the International Wine Institute. State recognition is obtained by successfully passing an examination to become a sommelier IHK (Chamber of Industry and Commerce). The qualification and training is similar to that of a wine consultant. Sommeliers are organised in various associations. These include the Association de la Sommellerie Internationale (ASI), founded in 1969, and the Worldwide Sommelier Association (WSA). The Maître (Maître de Salle) has an even broader responsibility in a restaurant or dining establishment.

Master Sommelier (MS)

The most difficult training to become a sommelier, with very strict examinations, is that of the "Court of Master Sommeliers" association. It was founded in London in 1977 as an international examining body for sommeliers to promote quality standards for beverage service in hotels and restaurants; especially in the combination of wine and food. The initiative for this came from the circle of the "Institute of Masters of Wine" (IMW), also founded in London in 1955. The target group are sommeliers working in restaurants, wine bars, wine shops or in the wine trade with at least four years of professional experience. After corresponding seminars, three-part exams in theory, service and blind tasting have to be passed. The pass rate is extremely low; only 4 out of 100 examinees make it. The letters "MS" (Master Sommelier) may be added to the name for use in professional dealings. They are protected by law and trademark. Courses are now held regularly throughout Europe, Oceania, Asia and America. As of mid-2023, there are 271 MS members worldwide. The film documentary series "SOMM 1 to 4" shows, among other things, the elaborate training of four candidates to become "Master Sommelier" and the associated family consequences.

further information

On this topic, see also other functions and professions under Viticultural Training and Winegrowing Customs.

Sommelier set: by Norbert F. J. Tischelmayer
Logo: By http://www.courtofmastersommeliers.org/, Fair use, Link

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Markus J. Eser

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Markus J. Eser
Weinakademiker und Herausgeber „Der Weinkalender“

The world's largest Lexicon of wine terms.

26,367 Keywords · 46,924 Synonyms · 5,323 Translations · 31,701 Pronunciations · 201,867 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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