Sommelier

Sommelier is a wine professional who works in restaurants, hotels or other hospitality settings, advising guests on wine selection and overseeing aspects of wine purchasing, storage and service. A sommelier may manage the wine list, cellar inventory, staff training, wine-and-food pairing and guest recommendations. The exact responsibilities depend on the size and structure of the operation.

Core responsibilities

• Wine list development: select wines that suit the menu, clientele, price range and restaurant concept.
• Purchasing and inventory: work with suppliers, manage stock, monitor vintages and maintain appropriate storage.
• Guest guidance: recommend wines according to flavour preferences, food choices and budget.
• Wine service: present, open, decant and pour wine professionally, while checking for faults.
• Staff training: teach servers about grape varieties, regions, wine styles, service and responsible alcohol service.

Knowledge and qualifications

A sommelier needs practical knowledge of viticulture, winemaking, grape varieties, regions, appellations, vintages, tasting technique, food pairing and cellar management. Recognised education pathways include the Court of Master Sommeliers, Wine & Spirit Education Trust (WSET), the Institute of Masters of Wine and national or regional sommelier associations. Qualifications differ in focus and level; no single certificate is required for every restaurant role.

Example: a restaurant sommelier may recommend a high-acid Loire white with shellfish, explain the difference between Chablis and Meursault, and manage the cellar’s stock rotation.

Chef’s note: an effective sommelier connects the wine list to the menu and the guest experience. The role requires service skills and commercial awareness as well as tasting knowledge.