The name is derived from the old French word "somme" (official duty). Sommeliers in monasteries were originally responsible for dishes, table linen, bread and wine. The profession of sommelier came from the medieval office of butler out. Today, sommelier is the name for a wine waiter in upscale gastronomy. In a restaurant with a well stocked wine cellar he is responsible for purchasing, storing and maintaining the wines, as well as advising guests. Top-class restaurants usually have extensive ones wine Lists, “Reading” these correctly and choosing the right wine for the meal requires good knowledge. That's why it's best to trust the house sommelier. Special knowledge is with regard to “harmony of Wine and food “Required. A 5-part sommelier set is shown in the picture. It consists of a three-part Kellnermesser (With corkscrew. bottle opener and foil knife), bottle pourer, wine thermometer, Drip catcher (ring) and bottle stopper.
Training as a sommelier can be done at the European School for Sommeliers (with branches in many cities / countries), at the IHK Academy in Munich and Upper Bavaria, at the German Wine and Sommelier School or at International Wine Institute respectively. The state recognition is obtained through a successfully completed examination as a sommelier IHK (Chamber of Commerce and Industry). Qualifications and training are similar to one Wine specialist consultant, The sommeliers are organized in various associations. These include the association founded in 1969 Association de la Sommellerie Internationale (ASI), and Worldwide Sommelier Association (WSA). See also other functions below viticulture training,
Image: Norbert Tischelmayer