What does a sommelier actually do?

A sommelier is a wine professional trained in all aspects of wine service, as well as wine and food pairing. You will typically find them working in fine-dining restaurants, though they also work in wine retail, distribution, and cellar management.

Here is what they actually do:

• Curating the Wine List: They select which wines to stock, balancing variety, quality, and price point to complement the restaurant’s menu and budget.
• Guiding Guests: They act as a personal consultant for diners. A sommelier listens to a guest’s preferences and budget, then suggests wines that will enhance their specific meal.
• Service Rituals: They are responsible for the proper preparation and presentation of wine, which includes checking the temperature, opening the bottle, inspecting the cork, and performing the pour.
• Cellar Management: They oversee inventory, track vintages, monitor the aging process, and ensure that the restaurant’s wine is stored under the correct conditions (temperature, light, and humidity).
• Staff Training: In a restaurant setting, a sommelier teaches the waitstaff about the wine list so the entire team can confidently answer questions and make recommendations.

Beyond the restaurant floor, many sommeliers undergo rigorous study to earn certifications—such as those from the Court of Master Sommeliers or the Wine & Spirit Education Trust (WSET)—which involve deep knowledge of viticulture, wine-producing regions, chemistry, and history.