The name is derived from the Old French word "somme" (official duty). Originally sommeliers in monasteries were responsible for dishes, table linen, bread and wine. The profession of sommelier went out of the medieval office of butler out. Today sommelier is the name of a waiter in the upscale gastronomy. In a restaurant with well stocked wine cellar He is responsible for the purchase, storage and care of the wines, as well as for the advice of the guests. In top restaurants there are usually extensive wine Lists, To properly "read" them and to choose the right wine for the meal requires good knowledge. That's why you trust the sommelier of the house best. Special knowledge regarding "Harmony of Wine and food "Required. The picture shows a 5-piece sommelier set. It consists of a three-piece Kellnermesser (With corkscrew. bottle opener and foil knife), bottle spouts, wine thermometer, Drip (ring) and bottle cap.
Training as a sommelier can be done at the European School for Sommeliers (with branches in many cities / countries), at the IHK Academy Munich and Upper Bavaria, at the German Wine and Sommelier School or at the International Wine Institute respectively. The state recognition is obtained by successfully passing the exam to become a sommelier IHK (Chamber of Commerce and Industry). The qualification and education is similar to one Wine specialist consultant, The sommeliers are organized in different associations. These include, among others, the club founded in 1969 Association de la Sommellerie Internationale (ASI), as well Worldwide Sommelier Association (WSA). See also other features below viticulture training,
Image: Norbert Tischelmayer