What is Sommelier?
Sommelier is a wine expert who specializes in the Wine Industry restaurant. He or she is trained in wine tasting, grocery pairing, buying wine, storing wine and creating wine lists. Most of the best restaurants employs at least one wine expert and for the most prestigious resorts and restaurants is a championship sommelier with something necessary. At the basic level, this means that the expert works with the kitchen to find suitable wines that can connect with every meal on offer, and sometimes with other courses. At a higher level, Sommelier is often on the floor of the restaurant and helps customers to decide on precise wine that best suits their needs.
Becoming Sommelier can be a daunting task because it includes many hours of study and often large costs of obtaining classes and fine wines for tasting. Most experts come to work with one of two routes:Either through extensive work in good food and studying wine “in the field” or formal training in wine studies. Of course, none of these paths is completely independent of the second, because most of the restaurant employees on the way to be Sommelier, have passed at least a few formal classes and many formal students get a job in a good restaurant to make money and access the winners to taste.
The best known certification for this work is the main certification of Sommelier's certification offered by the Master Sommeliers court. In order to obtain this certification, the person must first take an initial course, pass the exam to become certified as Sommelier, continue education with an advanced course, and eventually go through the main Sommelier ExDOP Sorge. Currently, there are 124 people who hold this title around the world, of which 79 are North America.
The test that has become the main sommelier consists of three main parts. The first is activeThe part that asks the candidate to recommend drinks, intelligently discussed offer and wines, chose glasses, issued a couple recommendation and prepared and presented wine, brands, cigars and liqueurs. The second tests the knowledge by asking the candidate to discuss various varieties and regions, answered questions about international wine laws, explained the process of liqueur and beer production, discussion on cigars with authority and distribution of the right storage procedures. The last part is a practical tasting in which the candidate must identify and discuss six wines, refer to the variety, place of origin and year.