Recent events and conversations have caused me to revive this entry from about a year ago regarding titles of staff at wine shops, restaurants, hotels, etc. I had a vey intereting chat with two guests last week who asked me a very interesting question:
"So, you seem to know lots about wine, are you a Sommelier?" The quick (and correct answer) is no, I am not (but thanks for asking!)
The question was generated after discussing my wine knowledge and backgroud as well as seeing my completiton certificate from the Court of Master Sommeliers Introductory Sommelier Course (More on that amazing two-day lecture, class & test later)
REPRINTED FROM 1.7.2007 (With permissision from me; the author)
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 as vast as wine is on a whole different level.
First, let me tell you where I fall in to the options: "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 II Certified Exam (sponsored by the Court of Master Sommeliers) next Spring in KC. The intro class that I attended and (thakfully) passed in May was an intensive two-day class designed to "get you started in the Sommelier process" as well as provide a personal gauge as to where you might want to go with all this wine information pulsing through your head. There are still two other levels after the certified exam one can "master" (pun intended) leading up to the prestigious Master Sommelier Diploma. We will see where this journey takes me! 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/hotel 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! Just because you eel you know something does not give you permission to call yourself an expert (insert your personal experience with a foolish wine dude or dudette here).
- 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 (nothing against those folks as they work just as hrd as anyone). My background is first an avid wine lover followed now 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 (i.e. own a wine shop).
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 & 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 a good 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). We taste EVERY botle before it comes in to our shop so we can reccomend from experience vs. suggesting from a list of discounted or sale wines that need to move out of the store.
Remember, whomever you work with that you need to rely on your own taste buds as they will typically show you the way to what you like. Give the wine shop folks some information on what you like to drink and let them reccomend based on yor needs/wants. Don't be afrad to try new things as that is truly how we learn to expand our palates and our minds!
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, be safe this weekend and be sure to Drink Vino!
Michael
