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Sommelier

A sommelier is a trained wine professional who specialises in wine service, food and wine pairing, and cellar management in fine dining restaurants. Sommeliers guide guests through wine lists, recommend pairings, and ensure wines are served at proper temperatures and in correct glassware.

The Sommelier's Role

A sommelier's responsibilities include:

  • Wine list curation — selecting wines, negotiating with suppliers, managing inventory
  • Service — presenting, opening, and pouring wine tableside
  • Food pairing — recommending wines that complement the menu
  • Guest education — explaining wines in accessible, engaging terms
  • Cellar management — proper storage, inventory tracking, and cost control

Certification Levels

Court of Master Sommeliers

  1. Introductory Sommelier — basic wine knowledge
  2. Certified Sommelier — professional service skills
  3. Advanced Sommelier — deep expertise in regions, tasting, service
  4. Master Sommelier (MS) — one of the most difficult exams in any field; fewer than 300 people worldwide hold this title

WSET (Wine & Spirit Education Trust)

  • Levels 1-4 (Diploma), leading to the Master of Wine (MW) qualification

Modern Sommelier Culture

Today's sommeliers go far beyond stuffy wine service. They champion natural wines, lesser-known regions, and diverse wine cultures. The best sommeliers make wine approachable and exciting, breaking down intimidation barriers for guests.

Related Terms

DecantingAerationEn PrimeurVertical Tasting

Learn More

GuidesWine Tasting for Beginners: The Complete Guide to Tasting Like a ProGuidesWine & Food Pairing: The Definitive Guide to Perfect MatchesGuidesWine Serving Temperature: The Easiest Way to Improve Every Glass