A person who is an expert in wines and who offers advice to diners
The concept of sommelier belongs to the French language and designates that person who is in charge of the wine and liquor service and who is an expert in them, that is, in addition to knowledge about wine varieties, he knows perfectly what the that best suits each dish and menu, and then suggests it to customers.
Actually in our language it can also be called a sommelier, however, the use of the term Sommelier is widespread, this use being more frequent than the other.
In hotels, events, restaurants, sommeliers at the service of tasting and offering the best choice of wines
In five-star hotels and also in high-class restaurants or other types of establishments where events that include wines take place, there are sommelliers who provide the client with the aforementioned services, as well as, of course, assisting the consumer in everything they need. Regarding the service, for example, he personally takes care of serving it to the diners and making them taste his proposals.
Of course, this work demands a detailed knowledge of the wines and then, the sommelier must study the alternatives on the market, trying each one of course and seeing which ones find a suitable association with each dish. This test carried out by sommeliers is popularly known as wine tasting.
A task that must be dominated by objectivity
However, it is important that we emphasize that this work must be devoid of all kinds of subjectivity, and must be as objective as possible, that is, it cannot be subject to a prior agreement with a winery or producer since the sommelier must be able to recommend the better wine that goes with this or that dish and regardless of whether it belongs to a friendly winery or not.
The assistance of a sommelier is very important to be able to enjoy one hundred percent of the wine and food
Wine is undoubtedly the most consumed alcoholic beverage in the entire world, while its different varieties demand the intervention of experts who advise consumers on the best alternative to accompany each dish. There are dishes that do not get along well with certain varieties and vice versa.
For example, the assistance of a sommelier is very important to be able to enjoy one hundred percent of the wine and the food and that both are an exquisite association.