More women, more social media, more multiethnic, more managers, more difficult in pairings more able to discover and entertain … these are the millennial sommeliers
The Sommelier stereotipe
Which is the sommelier stereotype? Probably a man dressed in a dark blue suit that comes up to your table in a restaurant to explain the wine list and help in the choice of a bottle. Finally he then will serve the wine in a sort of ritual made up of glasses to be rinsed, decanter, the uncorking of the bottle and sometimes the sharing of some of his knowledge <<I visited this winery five years ago and I saw the centuries old barrels where they age this Reisling d’Alsace …. >>. These things will remain forever but are no longer enough.
Taking a step back thanks to the very interesting article by Kathleen Willcox published in Wine Searcher lets continue along the route that made sommeliers from transporters of wine using pack animals to those who possess now a legally recognized title: Union des Sommeliers founded in 1907 in France, Associazione Italiana Sommelier created in Italy in 1965, in the UK in 1969 the Wine & Spirit Education Trust begins its courses and in 1977 the Cout of Master Sommeliers (CMS) is born. The latter represents the highest level in qualifications for Sommeliers and reunites 273 members.
Sommeliers managers of restaurants
While there is an increase in number and in quality of the sommeliers, International restaurants have seen a crisis regarding starred chefs who are closing their activities and, the arrival of a new figure, one that unites the managers competences and those of a sommelier. In fact many American restaurants have a sommelier as manger.
Sommeliers that are wine talent scouts
Other than this new figure that needs knowledge on management, administration and communication worthy of a graduate in managerial economics, sommeliers must carry out another function, they must be explorers.
They must suggest unusual pairings and above all they must create occasions for real wine and food experiences.