Sommelier: wine communicators for enjoying good drinking.

When thinking of the figure of a sommelier, the first thing that comes to mind is a key figure in the world of wine present in wineries and restaurants. It is often associated with high-quality restaurants, but in reality, the origins of this profession are very humble. Today, being a sommelier goes far beyond just being in restaurants or wineries tasting wines.

The role of the sommelier is that of a communicator and educator at three hundred sixty degrees, a person capable of telling the story of wine, a sort of modern minstrel of good drinking. Discover with us the origins of this profession and what it means today to fulfill the role of a sommelier.

Sommelier: etymology of the name

When talking about wine, it is impossible not to stumble upon France. Let's start from here to tell you the etymology of the name sommelier. This word derives from saumalier. Breaking the word down, we find sauma (pack animals) and lier (to bind); the translation indeed meant: driver of pack animals.

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The connection to the world of wine is anything but immediate, and the thought of a somewhat snobbish figure fades away. Over the years, the word has undergone various mutations, first becoming a food keeper and then a cellar master. However, the first meaning can be traced back to the time of Napoleon when soldiers used to tie barrels of wine on pack animals to transport them during war journeys.

The sommelier, as understood back then, was the figure in charge of this transport and also followed the wine, becoming a taster; since then, that humble transport worker of wine has become the great expert we know today.

Sommelier: who they are and what they do

The sommelier is not just a wine taster. The taster is the one who gives a technical judgment about the quality of a wine, particularly focusing on detecting any defects present or conformity with certain regulations or production models.

The sommelier, on the other hand, integrates tasting with presentation, service, and pairing of the wine. They must above all have excellent communication skills to "tell" the wine, describe it poetically as well as using the appropriate technical terms.

The sommelier is a figure capable of conveying the world of wine at 360°, being able to grasp its organoleptic characteristics while also adding a narrative and experiential component to a bottle that is as widespread as it is technically little known.

Sommelier: how does one become one?

In the era of the food and wine communication boom, many people have decided in recent years to approach the profession of sommelier.

Some do it for fun or curiosity, while others to make it a real job. Often, attendees of the courses are freelancers looking to deepen their knowledge of the world of wine or professionals in the restaurant industry who want to specialize in wine. It’s not just for this, many young people decide to invest in their education by taking these courses with the goal of finding a real job.

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To obtain the qualification of sommelier, one must first follow the courses provided by various Italian associations dedicated to training. The most renowned is the Italian Sommelier Association (Ais). The course to become a sommelier includes three levels and a final exam. Other well-known associations include Fis, Fisar, Aspi, and Onav. Each organization certifies the qualification of sommelier upon completion of their courses and the final exam.

Sommelier: but are they just a wine expert?

If you think the sommelier is limited to wine, you are making a big mistake. The answer to the question is: absolutely not! Of course, they will be an expert in white, red, rosé wines, and sparkling wines, but the sommelier's training includes in-depth studies so that they can also handle many other beverages, including beers and liquors.

Becoming a sommelier is something that goes beyond the pleasure of wine. Being a sommelier means above all developing communicative and cultural skills in the world of food and wine. Learning to drink and eat well is important first and foremost for oneself.

Francesco Scuderi