THE 21ST CENTURY SOMMELIER

The archetypal image of the sommelier that resides in our collective unconscious, has been reduced to a series of stereotypes that are far from reality.

In addition to what is often attributed to it, it is a task that requires many different skills, great empathy and sensitivity

Bridge builder

The sommelier acts as a bridge, a translator if you will, between the customer, the front of house and the kitchen. He or she needs to interpret the tastes and habits of diners, factor in the culinary aspect and, of course, serve the wine in a correct if not skilled fashion.

Cellar manager

The sommelier is in charge of putting together the wine list, selecting from the best or most representative wineries in each region, many of them family run, that have gained their reputation over the years or produce new wines waiting to be discovered. He or she must taste countless wines, separating the wheat from the chaff, to find the right fit. His or her management tasks include wine cellar rotation (bottle condition, fridge temperature, or cellar management)

More than wine

Water, spirits, liqueurs... Given the broad range of beverages served in the restaurant industry, the sommelier needs to learn about and gain a deep understanding of production methods, producing regions and brands that guarantee quality. No small task.

The importance of the wine list

Analyzing the complexities of the wine list deserves its own section. This is without a doubt one of the sommelier's most involved tasks.

A good wine list should be clear and provide the customer with sufficient information while conveying the right tone and style and avoiding errors in terms of vintage, wineries (or even spelling!) Most importantly, the wine list should be dynamic, lively, consistently updated, and transmit the sommelier's interest and regard for wine.

But how does one make the right selection in as fragmented a field as the wine industry with thousands of wineries scattered across the globe? Well, there are no hard and fast rules—after all, every wine list is its own universe—which is why coherence is crucial.

An ideal list would feature a balanced selection of domestic wines with a particular emphasis on local ones; foreign wines, always arranged according to country of origin; sparkling wines, dessert wines, and fortified wines. Normally, the list runs from younger wines to crianza and reserva wines. Whites come first, followed by reds and rosés. The list closes with water and spirits.

Cultured, well-travelled and educated. Empathetic, communicative, curious, passionate and patient. A good sommelier helps us to interpret our environment and bring it into harmony with our daily lives.

Let's raise a glass to them!