Person who is an expert in wines and who provides advice to diners
The concept of sommelier belongs to the French language and designates that person who is in charge of the wine and spirits service and who is an expert in them, that is, in addition to knowledge about varieties of wines, he knows perfectly what is the that best suits each dish and menu, and then suggests it to customers.
In fact, in our language it can also be called sommelier, however, the use of the term Sommelier is widespread, this use being more frequent than the other.
In hotels, events, restaurants, sommeliers at the service of tasting and offering the best choice in wines
In five-star hotels and also in high-class restaurants or other types of establishments in which events that include wines are held, there are sommeliers who provide the customer with the aforementioned services, as well as of course serving the consumer in everything that Regarding the service, for example, he personally takes care of serving it to the diners and making them taste his proposals.
Of course, this work demands a detailed knowledge of the wines and then, the sommelier, must study the alternatives on the market, testing each one of course and see which ones find a suitable association with each dish. This test that sommeliers do is popularly known as wine tasting.
A task that must be dominated by objectivity
Now, it is important that we emphasize that this work must be devoid of all kinds of subjectivity, and must be as objective as possible, that is, it cannot be subject to a prior agreement with a winery or producer since the sommelier must be able to recommend the The best wine that goes with this or that dish and regardless of whether it belongs to the friendly winery or not.
The assistance of a sommelier is very important to be able to enjoy one hundred percent wine and food
Wine is undoubtedly the most consumed alcoholic beverage in the world, while its different varieties require the intervention of experts who advise consumers which is the best alternative to accompany each dish. There are dishes that do not go well with certain varieties and vice versa.
For example, the assistance of a sommelier is very important to be able to enjoy one hundred percent wine and food and that both are an exquisite association.
