|
SOMMELIER'S CELLAR
Very often, we ask ourselves, who is the right person we can talk to, in order to ask for advice in wine matters, or who can suggest a wine according to our taste? This person is called Sommelier. Many people call them wine tasters or even oenologists. The first name is more or less right, but tasters is a name that we all can have, as long as we taste wine and evaluate their characteristics; oenologist is the person in charge of the wine production, he is the magician capable of changing the grape juice into wine.
Then what is really the role of the Sommelier?
The Sommelier is the one in charge of tasting and explaining the wine, in some way we can say that is some kind of middle person between the oenologist and the final consumer.
One of the most important functions of the Sommelier is to make a description of all the virtues and, if it is the case, defects of wines. He can evaluate the quality and unique characteristic of the type of wine and if it achieves the expectations of production.
He or she is makes sure that the wines are stored in a proper place (a cellar if possible); in this way the wine will be at its best to be offered to the clients. Also makes sure that the bottles are treated properly.
The sommelier is responsible to offer the best and proper wineglasses; they have to be adequate for oxygenation to maximize the possibility of the wine expression. In a Restaurant is responsible to help clients select the best wine according to personal taste and the dish he or she desires to order, in other words to optimize the Pairing of food and wine.
To do this job, the Sommelier must have knowledge of many other aspects, like the preparation method of dishes, he must know the sauces, condiments, spices, and everything involved in cooking.
The Sommelier must know about Cheeses, the styles, region of production, characteristics, etc. Cheese is served in the finest and most elegant tables in all the countries.
To provide a complete and professional service, the Sommelier must have knowledge also of Distilled liquors, Coffee, Tea and Cigars, so he can satisfy all the client’s needs.
In the administration part, the Sommelier selects the wines that should be bought by the restaurant according to the food served, clientele and location of the restaurant; he will set the prices and control de cellar’s inventory.
A professional sommelier will not suggest (unless you ask for it) the most expensive wine at first, he will initially find out your taste and preferences so he could be able to offer a wine you can really enjoy in order to convert a simple meal into a delightful experience for all your senses. |
