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 aspects 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 wine 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. This entails the necessity for a deep knowledge of
how food and wine, beer, spirits and other beverages work in harmony. It could
be argued that the role of a sommelier in fine dining today is strategically on
par with that of the executive chef or chef de cuisine. 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 wines, and must encompass all aspects of the restaurant's service, with an enhanced focus on wines, beers, spirits, soft-drinks, cocktails, mineral waters, and tobaccos. Some restaurants will employ a sommelier for water, one for whiskies, one for cigars, and so on.
