Sommelier. The catering sector contains a large number of figures, all relevant in their own way. It starts from the chef, passing through the assistant chefs up to the pastry chefs. These are generally the figures who work behind the scenes, but there are just as many professions who put themselves on the front line, "putting their face". The sommelier is one of these.

The sommelier is a key player in the restaurant. His job is to make sure every customer has what they need, from wine to glasses of water! The somm does this by keeping track of all the ingredients used and dishes cooked on the counter, as well as offering recommendations or pairing suggestions based on your preferences.

This is the person who tastes the wines. For a long time it was believed that this was not a real profession, but, in recent times, with the specialization of all areas of the catering sector it has been possible to identify the importance of this activity.

The sommelier was born out of necessity.
The story goes that when Napoleon, the leader and emperor of France, was no longer well enough to drink alcohol, there was a need for someone who could provide this essential service in his place.

Who is the sommelier?

This is a qualified figure, also known as the person who presents and serves the wines. The origin of the term could be traced back to the French word saumelier, meaning someone who takes care of the food in the cellar. The sommelier's task is not so much to have to taste the wine, but to have to tell its story. It is therefore clear that to be able to carry out this task as best as possible, it is important to have carried out adequate preparation.

Generally it is a figure who wears elegant and sophisticated clothes. They must wear clothing appropriate to their activity. The most appropriate clothing is a tuxedo, especially in very formal circumstances.

What does the sommelier do?

The task of this figure is to be able to provide a detailed analysis of any characteristics of each type of wine.

They must be able to not only recognize them, but also describe why these unique characteristics make certain wines tastier than others so that customers can enjoy what they recommend for themselves

The sommelier's duty includes describing various qualities within different types of alcoholic beverages, such as how specific grapes contribute to different flavors or even just identifying which region produced it.

Generally this is engaged in restaurants of a certain level and accompanies the catering service in a professional and very sophisticated way.

The sommelier's tools

After having clarified who the sommelier is and what his task is within the restaurant sector, it is possible to identify which tools he uses to carry out this activity. The most important item that must always accompany a sommelier is the corkscrew.

To impress any guest, one must have his feast prepared with all his favorite wines in perfect drinking condition - including the opening!

This is a tool that can remove the cork from wine bottles. Obviously, the prerogative of this professional figure is to know how to use it best. The type of corkscrew that they must have must be pocket-sized and must have a sober and elegant aesthetic.

Another essential tool is the fringe. It is a small white napkin that must be used to clean the spout of the bottle and possibly to remove drink residues.

Yet another product that sommeliers must always carry with them is the thermometer. In this regard, it is important to state how important it is that each wine is served at the right temperature.

You might be interested in: Becoming a Chef: Italian Academy and paths to take