Авиаперелеты на мероприятия и события
The wine, despite its venerable age, continues to grow: keeping traditions, technologies are improved, new recipes, terms. All this contributed to the emergence of new professions “in winemaking”. One of these is the sommelier.
But few know who is a sommelier, really?
The French Union of Sommeliers gives the following definition of the profession: it is a man, whose duties included serving drinks to customers, advice on the selection, and even the table setting. But not think that a sommelier is just a waiter, after all, serve the wine, even if properly and nicely, this is not all. High-class sommelier is the embodiment of the best qualities of the consultant (during communication with the client),
businessman (in the process of purchasing drinks for the restaurant) and the master tasting (picking up new combinations of wine and food).
Historical note.
Although this profession is not known to all “new” to call it quite difficult. The word sommelier (from the old French saumalier) means a rider of a beast of burden. And really, originated this profession (10th century) away from the fault. Former sommelier was responsible for transportation and safety of the Luggage of famous masters. Later, their duties included control over the economy, as well as checking the security of dishes and drinks, served to the table. By the way, isn’t the safest thing. The establishment of the profession has lasted long enough. Sommelier managed and cellars, and were ushers at the vineyards, and picked up the wine to the Royal table. And only to the 19th century, the post has established that the value of that guide until now.
But back in our day.
Today, few possess wine knowledge, you need to have flair, because the sommelier should recommend not what he likes, and try to predict the taste preferences of the client. Another important aspect is the price of a drink: it is necessary to accurately assess the creditworthiness of the customer and to offer the best in “his” price range. A good sommelier knows how clear and professional language, tell the customer about advantages of the selected drinks.
It should also be noted that the responsibilities of this profession is much wider dining room. A qualified specialist is engaged and filling the wine cellar. What is important to not only maintain the quantity but also to make purchases so that collection every year become only more expensive.
This position requires constant work on yourself, your knowledge and skills, making the sommelier of one of the most laborious and at the same time the most interesting professions in the wine industry.
