{"id":16160,"date":"2017-02-06T00:00:00","date_gmt":"2017-02-05T23:00:00","guid":{"rendered":"https:\/\/www.bodegasmontecillo.com\/novedades\/how-to-become-and-work-as-a-sommelier\/"},"modified":"2024-04-25T22:52:53","modified_gmt":"2024-04-25T20:52:53","slug":"how-to-become-and-work-as-a-sommelier","status":"publish","type":"post","link":"https:\/\/www.bodegasmontecillo.com\/en\/news\/how-to-become-and-work-as-a-sommelier\/","title":{"rendered":"How to become and work as a Sommelier"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">If in the <a href=\"\/\/novedades\/ post <\/a>we commented on the origin, history and present of the sommelier profession, today we are going to cover the same topic but from a more practical point of view, as the most important thing is <strong>the functions of sommeliers.<\/strong><\/span><br \/>\n<strong>How these professionals are going to make sure that we drink Montecillo in its optimum conditions and in the right context.<\/strong><br \/>\n<img decoding=\"async\" loading=\"lazy\" class=\"alignleft\" src=\"\/wp-content\/uploads\/2017\/02\/tumblr_inline_okllua64mj1r3og4r_500-1.jpg\" alt=\"Sumiller\" width=\"328\" height=\"438\" \/><span style=\"font-weight: 400;\">We already saw that <strong>somms<\/strong> (the cool way of referring to them) <strong>are in charge of all the services and tasks that wine requires on a daily basis in their place of work<\/strong> (shop, restaurant, hotel, bar&#8230;)<\/span><br \/>\n<span style=\"font-weight: 400;\">This still continues, and will continue, to be the case, but as <strong>these people are now professionals with sufficient knowledge and acquired experience in different training academies<\/strong>, their tasks have expanded. \u00a0In addition, they are trained above all in tasting, both practical and theoretical, which is the basis for being able to detect defects and virtues and as such be able to underline the latter and advise the customer.<\/span><br \/>\n<strong>The professionalization of the role has led to increased competency. <\/strong><br \/>\n<span style=\"font-weight: 400;\">Recently qualified sommeliers will have learnt about ampelography (the study of vines), the ageing of wines, harvesting, oenology (without making them oenologists), the geography of wine, the industrial structure of the sector, international commerce, legal aspects of the designations of origin, producers and languages (English and French) although we know that the latter, as in almost all professions, is the least apparent. <\/span><span style=\"font-weight: 400;\">Therefore <strong>their current tasks include<\/strong>:<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\"><strong>Wine critic:<\/strong> it is important that they adhere to technical standards in the selection of products for their customers that best fit their sales objectives.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"><strong>Specialist writer:<\/strong> the world&#8217;s best professionals are also famous for their virtues when explaining their ideas and concerns on paper (if you are the type of person who prints.)<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li><span style=\"font-weight: 400;\"><strong>Consultant:<\/strong> here we are talking about comprehensive consultancy both to their place of work and the final consumer.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li><span style=\"font-weight: 400;\"><strong>Educator:<\/strong> they must be capable of getting their customers to try new things and to satisfy and evolve their tastes.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li><span style=\"font-weight: 400;\"><strong>Ma\u00eetre d&#8217;:<\/strong> the front-of-house roles are ever more united in the majority of restaurants.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li><span style=\"font-weight: 400;\"><strong>Communication and PR:<\/strong> their people skills are very important, not only in terms of generating sales but also that they need to know how to interact with customers so they enjoy a relaxed and enjoyable moment.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li><span style=\"font-weight: 400;\"><strong>Wine presentations:<\/strong> fundamental skills in opening, serving and presenting any wine that they sell.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li><span style=\"font-weight: 400;\"><strong>Tastings and private events:<\/strong> they should have the capacity to speak in public, although the audience may be small, they should, above all be able to communicate well.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">But as we like going deeper, we are going to explain <strong>the work that a somm carries out in a restaurant<\/strong>, the typical environment for a professional of this type: <\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">Giving helpful and objective advice tailored to the customer, <strong>delivering added value<\/strong>.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Opening and <strong>serving the wine at the right temperature, respecting the stages of tasting<\/strong> as well as keeping the service up once the bottle is on the table.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"><strong> Being responsible for checking storage conditions (<\/strong>temperature, humidity, smells, vibrations, light, etc.)<\/span><\/li>\n<li><span style=\"font-weight: 400;\"><strong>Selecting and designing the wine list<\/strong>, as well as managing stock, there is nothing more disagreeable than a customer requesting a wine that is out of stock. <\/span><\/li>\n<li><strong>Training the front-of-house staff.<\/strong><\/li>\n<\/ul>\n<p><strong>All this should be done with the sheen of friendliness and willingness that mean that the guests enjoy a highly sophisticated gourmet experience. <\/strong><br \/>\n<img decoding=\"async\" loading=\"lazy\" class=\"alignnone wp-image-1282\" src=\"\/wp-content\/uploads\/2017\/02\/Gourmet-experience-con-Montecillo-1024x682-2.jpg\" alt=\"Gourmet experience con Montecillo\" width=\"900\" height=\"594\" \/><br \/>\n<span style=\"font-weight: 400;\">As you can see <strong>we are talking about a multidisciplinary profession<\/strong>, having said that, it is important that the consultancy given is objective and divested of the final business. \u00a0<\/span><br \/>\n<span style=\"font-weight: 400;\">They should never push a sale of a wine for commercial gain, <strong>their functions are orientated to the consumer&#8217;s final pleasure<\/strong>, taking into account their tastes and budget (requiring a highly developed level of empathy and tact.)<\/span><br \/>\n<span style=\"font-weight: 400;\">This is a utopian ideal; because of course there are professionals who seek solely to make the highest sale possible. <\/span><br \/>\n<strong>A good professional makes all the difference. <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>If in the [&#8230;]<\/p>\n<p><a class=\"btn btn-secondary understrap-read-more-link\" href=\"https:\/\/www.bodegasmontecillo.com\/en\/news\/how-to-become-and-work-as-a-sommelier\/\">Read More&#8230;<\/a><\/p>\n","protected":false},"author":1,"featured_media":16157,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-16160","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-category"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>How to become and work as a Sommelier<\/title>\n<meta name=\"description\" content=\"Today we will see the functions of a sommelier: how this professional ensures that we drink Montecillo in full 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