Sommelier (Sommelier)
Information on this skill...
A sommelier is a catering employee who specializes in wine and in wine-food combinations. A sommelier is therefore employed in the hospitality industry and is called winenober or wine waiter. However, the official name of a wine specialist within the hospitality industry is sommelier. The sommelier is the right person in a catering establishment when it comes to advising wines and wine-food combinations with the food. The main task of a sommelier is to give wine suggestions for the food and explain the wine list. A sommelier is not standard in all restaurants, because it usually only concerns the better restaurants where the sommelier works. In addition, a sommelier can work for related companies, such as a wholesaler or specialty store. Originally, the profession of sommelier belonged to the better restaurants. The main task of a sommelier is to give wine suggestions with a particular dish or course. A sommelier can also be seen as a host or hostess in a restaurant, which can differ per catering company. In addition to advising wines, a sommelier will pour the wine for the guests and, if the guests wish, they can pre-taste the wine. Only when the guests agree will the sommelier really pour the wine. In addition to advising wines and pouring the wines, a sommelier is usually responsible for purchasing the wines, storing the wines and compiling the wine list. Officially, according to wine etiquette, the sommelier must first taste the wines served himself. In practice, this is not done much, because a sommelier is not allowed to get drunk himself during his work. In short, we can best describe the work of sommelier as assessing wine and advising guests on wine-food combinations.
A sommelier must therefore be regarded as a professional operating employee who works within the hospitality industry. In practice, a sommelier is often a waiter, waiter or waitress, who has additional training to become a sommelier. As described earlier, sommeliers are not standard in all catering establishments, because a sommelier generally only works for the better restaurants and hotels. The profession of sommelier is an important profession for catering establishments, because it is really only the sommelier, who can give good wine advice to guests. It is also the sommelier, who, in consultation with the chef, will select the right wines that fit the possible new menu. In practice, it is possible that a sommelier can also be seen as a restaurant manager or as a restaurateur. Incidentally, it is not the case that a sommelier can automatically be regarded as a viticulturist. A vinologist is a qualified wine connoisseur who has a lot of wine knowledge. It is conceivable that a sommelier is also responsible for choosing and purchasing new wine.
POUR WINE
Pouring wines in a good way is not very difficult, but has some rules, such as holding the wine bottle in a good way. Pouring the wine should be done with the thumb in the bottom of the wine bottle so that there is a good grip on the wine bottle and the wine label should be visibly turned upwards. In other words, the wine label should not be under your hand or turned downwards, otherwise it will not be visible. To prevent leaks and dripping of the wine, a sommelier often uses a napkin, but there are also silver leak rings that prevent dripping. A sommelier also turns the bottle slightly after pouring, so that there is less chance of drops.
The pouring of wines should be done to the right of the guests. In general, after the pre-trial, the ladies are first served by the sommelier and the men last. As a sommelier you present the wine in a closed wine bottle so that the guests can first view the bottle. Only then will the sommelier open the wine bottle. It may be necessary for the sommelier to pour some wine first in a so-called decanter bottle, which can differ per type of wine. It is usually only the red wines that are sometimes decanted. The decanting of wine is done to lower any sediment into the decanting bottle and to ventilate the wine.
WHAT DOES A SOMMELIER DO:
TRAINING TO BECOME A SOMMELIER
There are now various vocational training courses for the sommelier profession, which were also founded by the growing demand for sommeliers. There are of course several training opportunities for the hospitality industry that certainly have common ground with the profession of sommelier, such as the professions of host or restaurant manager. During the sommelier training, the following matters are discussed: wine countries, tasting, grape varieties, viticulture, wine-food combinations, deviations and diseases, sales techniques and the pricing strategies of wines. For more information, see also the website of the Dutch Guild of Sommeliers. In addition, there are also plenty of external training institutes where you can follow a course. Accounting is also important as an entrepreneur.
COMPANIES WHERE A SOMMELIER CAN BE EMPLOYED
A sommelier generally works for restaurants or works for the better hotels, which can also have their own restaurant. In most cases, a sommelier is actually a waiter, waiter, waitress or the restaurant manager of a restaurant. In addition, the profession of sommelier occurs within other sectors that have common ground with the hospitality industry, such as the wholesale trade or the middle class.
COMPETENCE SOMMELIER
The most important competence of a sommelier is the extensive wine knowledge in combination with a well-developed taste and smell ability. In addition, a sommelier must be able to be seen as an all-round host or hostess, who understands how important good gastronomy is for the hospitality industry. Because a sommelier is responsible for giving wine advice, communication can generally be seen as an important competence. Another important competence is the application of the right wine etiquette, as this is an important part of the work. Because a sommelier is usually also responsible for the purchase and sale of the wines, you will have to understand finances and perhaps even be commercial.
LABOUR MARKET PERSPECTIVE AND CAREER OPPORTUNITIES AS A SOMMELIER
Labour market perspective as a sommelier does not really apply, because in most cases the work of a sommelier should be seen as a supplement to another profession. In most cases, the profession of sommelier will relate to catering employees, who work in the ministry. In addition, a sommelier may refer to a restaurant manager or the restaurateur of a restaurant. There are therefore no vacancies to be found for the profession of sommelier. The career opportunities of a sommelier should be seen in further specializing in the wine field and possibly growing into a restaurant manager or restaurateur.
TERMS OF EMPLOYMENT AND SALARY SOMMELIER
There are no specific employment conditions for the sommelier profession to give, as this can vary per restaurant. As a sommelier you work in the hospitality industry and you will therefore work a lot during the evenings and weekends, when other people are free. A sommelier will typically earn a salary between 1700 and 2300 euros gross per month, depending on age, years of service and further specific responsibilities. A top sommelier with extensive knowledge of wines and experience can also earn more in the better restaurants.
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