Not everyone feels that way, but some do.) Becoming a Somm (It’s worth noting that many people who hold the title of sommelier even today feel that you shouldn’t consider yourself a somm if you aren’t actively working the floor of a restaurant, helping patrons and recommending wine. No official international certification agency existed, and sommeliers earned their titles much as say, a maitre’d would - by working hard, proving they knew their stuff, and moving up in the ranks. Only a few decades ago, being a sommelier almost certainly meant working solely in a service position, and was just something you became, informally, with time, experience and skill. In short, they are people who are so passionate about wine and winemaking that they’ve decided to pursue careers that let them work with it all the time. They work for winemakers (some make wine themselves) they sell wine for importers and distributors they run wine shops they own restaurants and carefully curate wine lists for their patrons they teach classes about wine for other budding sommeliers, or for the general public interested in learning more. The French word “sommelier” originally translated to “butler,” but now is defined as a “wine steward.” That doesn’t really tell you much, though, does it? Sommeliers are indeed people who work in restaurants giving advice on wines they are also people who work in many other areas of the food and beverage and hospitality industries. Starting with the fact that quite a few are women. That’s not entirely incorrect, but nowadays there’s so much more to being - and becoming - a sommelier. Without knowing more, we likely associate it with a person - probably a man - working in a nice restaurant giving advice about what wines to drink with which foods. Sounds a bit fancy, doesn’t it? French words have a way of sounding that way, anyway, but most of us who know even a little bit about wine have heard the term.
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