by D K Mitchell

Created on: March 19, 2010   Last Updated: March 31, 2010

In todays' fine dining world, the sommelier becomes an essential ingredient, whose skill level may make or break a restaurants reputation.

Where once these skills might have been handed down through the generations or taught exclusively to those tied to a particularly fine restaurant, these days the art is more likely acquired through extensive education at a tertiary level with most employers demanding high quality certification.

A good sommelier is far more than a wine waiter, he is your guide to the very best accompanying beverages. His knowledge, encyclopedic in its vastness, will not merely suggest a pinot noir for your roasted duck but will base the choice on the very best match for the spices or marinades used to prepare and cook the duck. Should you not personally favour a pinot noir albeit the usual pairing, your sommelier should be ready with an alternative top quality accompaniment.

As the sommelier is generally responsible for the procurement of the wines, their storage and cellar rotation, it is safe to assume a thorough knowledge of the product.

The sommelier's role encompasses all beverage service aspects including non-alcoholic drinks and coffees. Though the main focus is on partnering food and wines, there should be a fully rounded knowledge of beers, spirits and cocktails.

Although the sommelier will have knowledge at the ready, they should not force their choices on the patron, rather suggest the more suitable selection but leave the ultimate choice to the diners. No patron should be made to feel their choice is inadequate nor that their opinion is not worthy.

Generally your sommelier is responsible for the training of the other wine waiters and food waiters and will have prepared the wine list to accompany the menu themselves. The wine and food waiters will be briefed on the choices made so as to be able to advise the patrons. 

Wine and food waiters will be aware of their own limitations and readily call upon the sommelier when a more extensive advice is required.

The sommelier's training will have covered all aspects of wine from decanting to tasting and the ability to detect faults. They will be able to recognise attributes as belonging to specific regions and advise the diner accordingly.

Whilst their skills are highly tunes they will have learned the essential etiquette that goes hand in hand with the food service industry.
It is a sommeliers duty to work with the patron and allow for their personal preferences and budget guidelines. The patron in fairness should advise the limits should there be any.

The great sommelier works the restaurant floor, making themselves directly available for the patrons benefit and for the success of the dining experience, resulting in a fine reputation for the business.

Learn more about this author, D K Mitchell.
Click here to send this author comments or questions.