Oh how many wine shops and restaurants throw these terms around to make you feel like you are in the presence of greatness! It has often been a confusing enough industry knowing a Barolo from a Brunello or a Barbaresco but to then ask a guest to take your word for it that you know about something is on a whole different level.
First, let me tell you where I fall in to the rankings: Knowledgeable Wine Guy. I know what I know and I certainly know there is much more to learn to be where I want to be. Having said that, my goal is to take the Level I Introductory (Sommelier) Certification Course (sponsored by the Court of Master Sommeliers) this Spring. The intro class is an intensive three-day class designed to "get you started in the Sommelier process." There are still three other levels after the intro one can master leading up to the prestigious Master Sommelier Diploma. We will see where this journey takes me after the Level I class!
As for the other options:
- Sommelier: A sommelier (pronounced /suh-mal-'yAy), or wine steward, is a trained and knowledgeable wine professional, commonly working in fine restaurants, who specializes in all facets of wine service. The role is more specialized and informed than that of a wine waiter.
Their principal work is in the area of wine procurement, storage, and cellar rotation. They are also responsible for the development of wine lists and are responsible overall for the delivery of wine service and training for the other restaurant staff. Working along with the culinary team, they pair and suggest wines that will best complement each particular food menu item. It could be argued that the role of a sommelier in fine dining today is strategically on par with that of the executive chef. A professional sommelier also works on the floor of the restaurant and is in direct contact with restaurant patrons. The sommelier has a responsibility to work within the taste preference and budget parameters of the patron.
In modern times, a sommelier's role is considered much broader than working only with the wines, and must encompass all aspects of the service, with an enhanced focus on wines, beers, spirits, soft-drinks, cocktails, mineral-waters and tobaccos. Some restaurants will employ a sommelier for the water, one for the whiskies, one for the cigars and so on.
(Full text can be found at: http://en.wikipedia.org/wiki/Sommelier)
My experience has been good and bad with this title as many Sommeliers have been trained and certified and many have not ... Let's hope those that use the term understand its meaning and can not only talk the talk but also walk the walk!
- Certified Sommelier: Very simple; Certified means you have been trained and successfully completed a course though the Court of Master Sommeliers or the International Sommelier Guild. Those folks are Certified Sommeliers whose duties are outlined above!
- Knowledgeable Wine Guy/Gal: There are many of us out there ... It has been a profession, a passion ... and a way to always challenge us! For some, the quest is always there. Learning is a non-stop activity in this industry with trade magazines, newsletters, reference books, and of course learning from our guests. Not a day goes by that we do not get something new from those who frequent our shop. The hard part is always keeping up with the latest techniques, labels, grapes, blends, laws, etc. For many of us, it is our job and we do the best we can! We are not just clerks at the register.
My background is first an avid wine lover followed by a wine professional. This is (for the most part) my third wine career as in my younger days I was a waiter at some fine (and some not-so-fine) restaurants in Omaha, NE. Following my (our) move to KC, my wife and I began a small-scale catering company out of our home. These events led us to learn more and more about wine and allowed us a rationale for getting some real wine education when we could. Wine dinners and educational classes were always in demand so we needed to be on top of all things wine that we could.
A trip to Napa Valley followed by a trip to Italy certainly helps expand your knowledge and in our case gave us the bug to do what we love in a retail environment.
And finally, "None of the above:" Everyone has entered a liquor store and seen the register clerks reading comics or staring in to space but finding wine folks is a very tough chore when Budweiser and Jack Daniels are the core products of the establishment. Some places in town do have a staff member or two that can assist as they know there products. If you find you are getting a consistent response (or lack there of) at your liquor store, try a wine shop where you will (most likely) find wine folks!
Not to sound like an ad but @ eat - entertaining and training we are wine people, who drink wine, talk about wine, buy wine and generally love wine! Nothing would please me more than spend an evening with my friends and family sharing great bottles, cheeses and wonderful company! At our shop, we make our staff drink and taste new wines all of the time (I Know; rough job, where do I apply)!
A wise man once told me that if you do not know (or are just unsure about) wine then you need to know your wine shop ... Trust those who recommend based on your tastes and your needs vs. a case-stacked pile on the end of a 50-foot aisle of wine grouped by country and price (that's another Blog in itself for another day).
I hope this rant gave you a bit of clarity in to the levels of devotion in the wine industry ... for some it is just a job ... for the rest of us it is a profession (and an adventure)!
Have a great day and be sure to Drink Vino!
Michael
