May 3, 2024

The sommelier, an outstanding wine advisor !

EDITO

THE SOMMELIER, AN OUTSTANDING WINE ADVISOR !  

Frédéric Lot

What could be more natural for WineBHM than to highlight one of the key professions in the world of wine. The profession of sommelier, a profession of knowledge, expertise and passion for the terroirs and which encompasses multiple skills which are all assets and fundamentals required in all circumstances, indoors as well as in national and international competition. This emphasis is even more justified as WineBHM has the privilege of counting in its ranks the Best Sommelier in the World 2023: the talented Raimonds Tomsons. Welcome behind the scenes of sommellerie in a restaurant situation!

The art of listening and recommendation

Embodying the professionalism of the sommelier, one of them remains the essential link between the product chosen by the host and the satisfaction in the dining room of the latter and his guests. The art of service or the promise of a successful meal at the table.

Assistant sommelier, Maître d’hôtel sommelier, this professional woman or man is above all an expert in the art of tasting and serving wine. Its key mission: to help customers of a luxury restaurant (gourmet or luxury hotel) choose wine, spirits and liqueurs to accompany their meal. Ultimately, an art aimed at making the wines of our terroirs known to as many people as possible by perfectly mastering communication with the customer.

To achieve this, one of the prerequisites is knowing how to communicate in the dining room with the customer or the host seated at the table of a restaurant. If the sommelier can be a source of suggestions (through his perfect knowledge of the wine list that he has sometimes put together himself), it is nonetheless essential to be very attentive in all circumstances. to customer expectations. The customer's desire is first reflected in the menu or dishes he will choose and the wines he would like to have at his table. Wine must always enhance your culinary choices. After asking him if he prefers any recommendations on the menu, then comes the choice of wine(s). Once it is clearly identified, the sommelier goes to the cellar to find the reference for the wine or other alcohols in question.

Prepare the wine

Everything then happens on the setup console. In other words, the workstation located in the room not far from customers. The workstation (the installation console) must include:

- the bottle of wine

- a saucer for the bottle

- a saucer for the cork

- a tasting glass

Note that if the bottle is closed with a Zork violin or a screw cap, the sommelier will only use one saucer because the customer does not need to see the “cap”.

The sommelier then returns to the guest's table with the bottle, allowing the guest to inspect it. At this point, the sommelier must remind the guest of the wine details they ordered to ensure there are no errors regarding the producer, vintage, or other specifications. It is crucial for the sommelier to verbally reiterate the wine, vintage, producer, appellation, country, and, if applicable, the exact or dominant blend. It is important to avoid inconveniencing the guests, meaning the sommelier should ensure to stand slightly back from the guest's table.

Back at the mise en place console, the sommelier checks the serving temperature. They should be proficient with various types of closures (cork, screw cap, synthetic cork, glass cork, etc.). If the bottle has a capsule, the sommelier cleanly cuts it beneath the ring (or bottle rim). The sommelier discreetly places the capsule in their pocket.

- In the case of a traditional cork, it is essential to wipe both the cork and the neck of the bottle. This helps the bottle and then the cork to avoid the presence of dirt or other particles so that they do not fall into the wine. He must be careful not to move the bottle during the entire opening process. Extracting the cork must be done discreetly while making as little noise as possible.

- For a screw cap, the sommelier will hold the bottle and simultaneously twist it along with the cap in opposite direction to open the bottle. Care should be taken to ensure that the label faces the customer’s side.

- In the case of Vinolok or Zork closures, the sommelier will use both hands on the bottle placed on a saucer, with the label facing the customers. It's worth noting that the use of a batten is optional when handling these closures.

- For a bottle closed with a traditional cork, the sommelier will inspect the cork and ensure that the guest can also examine it in turn. In this scenario, a batten will be used. Throughout this process, extending to customer service, the sommelier must handle the bottle carefully, avoiding any shaking. Rushing the wine could negatively impact its appreciation, as it may become unstructured.

Service according to the age of the wine: to Decant or not?

The service should be tailored to the age of the wine, meaning:

- For a young wine with little sediment, decanting is unnecessary

- The same applies to aeration. Therefore, the wine can be directly poured into glasses from the bottle.

- The sommelier must carefully select suitable glasses based on the type of wine chosen by the customer, ensuring they are neither dirty nor chipped.

- A tray will be used to transport the glasses.

-The glasses will be arranged on the table with the logo facing the host and guests in a consistent manner (always positioning themselves to the right of the guest). The sommelier will aim to minimize trips between the workstation and the customer’s table. Finally, the sommelier may seek permission from the host to taste the wine (serving no more than 2 or 2 cl.).

He then pours 2 to 3 cl of wine for the guest to evaluate. Caution! The sommelier must ensure that the wine cradle is properly used after each glass served. Next, they will await the host's approval before serving other guests.

The sommelier must serve guests consistently and without staining the tablecloth. Each glass should contain a consistent quantity (normally between 8 and 15 cl, depending on the glass size and the number of guests at the table). The sommelier should never pour more than two rounds into a glass! And the host is always the last to be served.

Finally, the sommelier asks the host if they want to keep the bottle on the table, assuming it's a red wine. If it's a white wine, they will suggest keeping it in an ice bucket near the table.

However, if the host declines the offer to have the bottle on the table, the sommelier will place it within sight of the guests. Lastly, they will ask the host for permission to remove the cork from the table, reminding them that they are at their service if they need anything during the entire lunch or dinner.  F.L.