A career as a sommelier: one option for those wishing to enter the hospitality industry is to be a sommelier. Sommeliers are specialists in wine service. They have in-depth knowledge of wines as well as other beverages and food. They also advise chefs

Today's Manager, Dec-Jan, 2008 by N. Ravindran

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WHEN customers in an upscale restaurant want to order a bottle of wine with dinner, they could be overwhelmed by or are unfamiliar with the selections offered on the wine list. When this is the case, they can ask the sommelier for advice. Sommelier is French for cellar master or wine steward. These are people with a love of wine who are eager to impart some of their knowledge to the customer.

They can describe the regions, grapes, vineyards, and vintages of an assortment of wines. They either help to create the wine list and recommend wines that suit the customers' tastes and budget. Even diners who are knowledgeable about wine can benefit from the sommelier's advice as he would know which wines go best with which entrees.

Tommy Lam is president of the Singapore Wine Academy and holds a wine MBA, Bordeaux Ecole de Management, from France. He organises training for sommeliers in Singapore and says customers can be easily intimidated by wines and may not understand the terminology used to describe them.

"A good sommelier can coax from clients a description of their desires and be understanding of their budgetary limits. When they select a wine, the sommelier brings it to the table with the appropriate glasses and pours it for the customer to taste. The sommelier should encourage the patron to smell the wine first and should describe its components to him, bringing the wine to life for the patron before it even touches his palate," says Lam.

Drinking and judging wine may sound like an ideal job, but it's difficult work that requires extensive practice and knowledge. Many sommeliers are knowledgeable about the chemistry behind making wine, how to taste the wine, and how to judge its colour, aroma, flavour and body. A good sense of taste and smell are as essential as a keen understanding of food chemistry.

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Extensive and frequent travel is part of the sommelier's career. Many travel regularly to different regions to learn more about wines for their restaurant. Knowledge of wine alone doesn't make a sommelier. Lam says: "Can you use one hand to pour a bottle of Champagne into eight flute glasses to the same level, each in one continuous pouring while answering your customers questions of other drinks? That's part of the job."

Sommeliers also decant wines when necessary. Decanting is usually done to red wines aged over 10 years and is the process of pouring the wine into a decanter before serving it. This is done to allow the wine to breathe and to separate it from any sediment that may have settled at the bottom of the bottle.

Lam believes that a sommelier is an entertainer by nature and needs to be extremely knowledgeable: "He is as important as a restaurant manager or the executive chef. If you want to become a sommelier, your work will go far beyond the dinner table. You need a sharp palate, a good memory, and a passion for sharing your acquired knowledge. Sommeliers must also develop excellent listening skills to understand what customers are looking for."

Sommelier Training

In the past, many sommeliers developed their skills through a passion for wine and working experience. Today, many colleges and universities in Australia, Europe, and America offer various levels of sommelier education and awards to nurture their passion and dedication.

But many enter the industry after completing some form of culinary training. You might be wondering why culinary school is necessary for this particular occupation. But only by developing a thorough understanding of what goes into making each meal can a sommelier possibly hope to develop an understanding of how to pair up different wines with different tastes.

Lam adds that there is a science involved with uncorking the bottle and pouring each portion into a glass. Knowing that red wine traditionally but not exclusively accompanies red meat is not enough to work in fine restaurants. Grape type, region, vintage, and season are just a few of the variables that go into selecting the appropriate wine for the appropriate meal. In addition, a sommelier-in-training must learn how to properly store and care for the bottles for maximum flavour and longevity. Thus, becoming a sommelier requires some in-depth culinary arts training.

In Singapore, there are two accreditation streams that budding sommeliers can take, either the Wine and Spirit Education Trust (WSET) qualifications or the Court of the Master Sommelier accreditation.

"Combining both will be the best option and direct path. WSET is the leading wine and spirit education programme with different levels where learners progress step by step. The Court of Master Sommelier is more exclusive as in all there are but 160 master sommeliers in the world. The Court organises seminars and accreditations, with each of the four levels being a pre-requisite of the next. Learners have to fulfil a minimum knowledge and skill to be able to progress further, it is de facto standard a sommelier should achieve," says Lam.