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I always liked to watch the moments in the movies when a gallant man with a wine list comes up to a table in a restaurant and gives really good advice. Somehow these skills fascinate me, and I always wanted to be like such a character.
Recently, I was determined to take at least some steps towards this dream and master the secret knowledge. I want to say right away that I was very surprised at how difficult it can be.
Who is a sommelier
If someone else has not guessed, then I started talking about a sommelier. In short, this is a professional who is well versed in wines. He does not cook them, he just knows what and how.
His knowledge includes brands of wines, what kind of grapes they are made from, how much aging they have, etc. He can also explain in words about the taste and aroma of each of them.
Sommelier at work
What amazed me even more was that he also knows how to serve wine. For example, one needs to be properly heated, the other, on the contrary, cooled to the desired temperature.
Plus, he can give advice on how to properly store a particular bottle. How he puts it all in his head, I do not understand.
Even stranger is the origin of the word sommelier. It was born in France. There, many years ago, that was the name given to servants, herders of pack cattle.
Later, they gradually developed into watchers of the wine cellars. In such an atmosphere, it is easy to become a master who is well versed in wine.
Important! Sommeliers mostly work in restaurants. Often they have a good sense of humor to win over visitors and cheer them up.
How to become a sommelier
There are special schools for this all over the world. All of them, of course, are divided by prestige. For example, it is possible to allegedly become a sommelier in simple courses, but it seems to me that this is not what is needed.
Yes, perhaps the courses will give some knowledge, but you will not get a normal job in this area with their “diploma”.
I stumbled across the Internet even online courses. This is generally something incomprehensible. How are they going to explain wine flavors to me over the Internet? What, just words? Here we need both theory and practice at the same time, as it seems to me.
A beginner or just an amateur can find a suitable book, with beautiful illustrations and clear text. This will not make you a sommelier, but it will surely enrich you with knowledge that you can boast in the company of friends.
Important! The title of “Maitre Sommelier” can only be obtained after 10 years of experience.
What is the responsibility of a sommelier
Much has already been said about the need for a sommelier to know a lot. But what is he supposed to do? Actually, nothing complicated. This, of course, will be simple if a person has all the necessary skills and experience.
People of this profession work in restaurants, those where, of course, wines are sold. He should go to the client’s table and advise him on wine. For example, which one is better suited to a particular dish.
Or he can listen to the wishes of the client, and based on them offer a suitable wine.
An example of a wine list.
Also, his duties include opening the wine and pouring it into the correct glasses, that is, serving. He also participates in the creation of a wine list, this is a kind of wine menu.
And, of course, he should give his advice based on the range of wines that a particular restaurant has available. Otherwise, the economic meaning of his work is lost.
Important! The profit of the institution largely depends on the work of the sommelier, because with the wrong choice of wine, the client may remain dissatisfied.
How much does a sommelier earn
Having reached this stage, I immediately stopped wanting to become a sommelier. The fact is that this is already a difficult job, but it is not paid so well in Russia. There are, of course, good offers, but they only take them with experience.
Examples of Russian salaries.
Wages generally range from 40 to 000 rubles. In a normal restaurant, they will pay about 60 rubles. It’s already good. True, it is worth understanding that this work is completely non-dusty, it is a pleasure.
In Western countries, prices are much more rosy. For example, in Europe, on average, they can immediately pay about 1300-1500 dollars. This is, of course, in countries such as Germany, Italy, France, etc., and not Slovenia and Poland. In the US, prices will still be higher, around $2000.
Examples of vacancies abroad.
Although the salaries scared me away, there is still an interest in how it all works, how everything happens from the inside. Perhaps there are active sommeliers among you and you can talk about your experience?
How did you study, how did you look for work, perhaps give advice on how to act as a beginner sommelier? Maybe your words will still push me to fulfill my dream.
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