by: @shannonsommelier
Sommelier life is more than just tasting wine all day! It’s a profession that combines deep knowledge of wines, excellent customer service skills, and a passion for sharing that knowledge with others. From selecting the perfect wine to complement a meal to educating customers about different wine regions, a sommelier’s role is both challenging and rewarding.
I’ll take you behind the scenes of a typical day in the life of a working restaurant sommelier, sharing insights, challenges, and tips for those aspiring to join this fascinating profession. Next month, I’ll make a post taking you behind the scenes of an online sommelier.
Daily Routine:
A typical day for a sommelier starts early and ends late, filled with various tasks that require both physical and mental stamina.
Morning:
The day often begins with administrative tasks. This includes reviewing inventory, placing orders, and planning the wine list for upcoming events. It’s also a time for tasting and evaluating new wines to add to the collection, a crucial part of sommelier life.
Mid-Morning:
Next comes preparation for the day’s service. This involves organizing the wine cellar, ensuring all wines are stored correctly, and the serving area is ready. Meetings with chefs are common to discuss the day’s menu and recommend wine pairings. Meetings with various wineries and wine representatives to discuss restaurant partnerships or menu additions are also common.
Afternoon:
The afternoon is usually dedicated to staff training. Sommeliers educate the serving staff about the wines on the list, including tasting notes, regions, and pairing suggestions. This ensures that the entire team can confidently recommend wines to guests, an important aspect of sommelier life.
Evening:
The busiest part of the day is the evening service! Sommeliers interact with guests, recommending and serving wines, and sharing their knowledge. They also manage the wine service for large parties or special events.
Night:
After service, the day ends with closing duties. This includes updating inventory records, noting which wines were popular, and planning for the next day.
Weekly:
Generally, a thorough inventory takes place, accounting for every sale and bottle in the cellar. This generally happens on a day the restaurant is closed, and can easily take the entire day.
Challenges and Rewards:
Sommelier life is not without its challenges. One of the biggest challenges is staying up-to-date with the ever-evolving world of wine. With new vintages, trends, and regions to learn about, continuous education is essential. Physical stamina is also important, as the job involves long hours on your feet, extremely late nights, and lifting heavy cases of wine. There’s also a ton of sacrifice: from the early mornings, to the late nights, to the days off where you are doing inventory or studying, there’s very little time for a personal life. Despite the fancy title and demanding schedule, the pay is on the lower end.
However, the rewards of being a sommelier are numerous. The opportunity to share your passion with others and enhance their dining experience is incredibly fulfilling. Personal anecdotes from satisfied customers who enjoyed your wine recommendations make the long hours worth it. Additionally, the chance to taste some of the world’s finest wines and visit renowned wine regions adds to the allure of the profession.
Advice for Aspiring Sommeliers:
For those considering a career as a sommelier, here are some tips and insights:
Education:
Take formal wine education courses. These programs provide a strong foundation in wine knowledge and are essential for success in sommelier life. If hospitality and service is your considerable focus or passion, go with the Court over the WSET. The Court of Master sommeliers is where you get Sommelier Certification, and hospitality is a major part of CMS. I’d argue that you cannot be a sommelier without being in Hospitality. WSET is for those who aren’t focusing on the hospitality aspect at all, and are more on the Wine and Spirits Expert side of things. Both are great, but both are very different paths and worlds.
Mentorship:
Find a mentor to help get you acclimated to the sommelier industry. It’s adjacent to the hospitality industry yet a world of its own. A mentor will help introduce you to the sommelier world and help prepare you for a test. The best way to find a mentor is through experience itself in the industry, and in my opinion, Advanced Sommeliers make the best mentors as they have experience with all of the tests and understand the format and formalities.
Experience:
Gain experience in the hospitality industry. Working in restaurants, wine bars, or vineyards will give you practical skills and insights into the world of wine. If you are planning on taking any of the tests, industry experience is a must. You’ll also want to attend guided tastings and find a local tasting group so you know how to taste officially and can memorize The Grid.
Networking:
Build relationships with other wine professionals. Attend wine tastings, industry events, and join professional organizations to expand your network. Also get online! This is the best way to connect with local or other sommeliers.
Continuous Learning:
Stay curious and keep learning. Read books, follow wine blogs, and taste (& journal) as many different wines as possible. The more you know, the better you’ll be able to serve your guests and train your palate.
Being a sommelier is a challenging yet rewarding career that requires a deep passion for wine and a commitment to continuous learning. Whether you’re an aspiring sommelier or simply curious about the profession, I hope this behind-the-scenes look has provided valuable insights. If you have any questions or want to share your own experiences, feel free to leave a comment. Cheers to the world of wine!
