Sommelier

Sommelier (pronounced suhm-uh l-yey or saw-muh-lyey (French))

A waiter, in a club or restaurant or something similar, who is in charge of wines; sometimes known as the wine steward.

1889: Details of the etymology are contested at the margins.  All agree it’s a dissimilated form of the Middle French sommerier (a butler), from the thirteenth century sommier (a military officer who had charge of provisions, a position which evolved into as aspect of the modern role of quartermaster (the the expression used to describe staff in these roles as "on the 'Q' side")).   One version traces this from the twelfth century somme (pack) from the Vulgar Latin salma, a corruption of the Late Latin sagma (a pack-saddle (and later "the pack on the saddle")).  The alternative suggestion was it was from the Old French Provençal saumalier (pack-animal driver) again from Late Latin sagma, the origin of which was the Ancient Greek ságma (covering, pack saddle).  Polish, Portuguese, Spanish & Swedish all use an unadapted borrowing of the French sommelier.  Sommelier is a noun & verb and sommeliering & sommeliered are verbs; the noun plural is sommeliers. 

Fifty-odd years of the Court of Master Sommeliers

Although they call themselves cork-dorks, at the most elite level, a sommelier can belong to a most exclusive club.  The Court of Master Sommeliers was established in 1977, formalizing the layers of qualification that began in 1969 in London with the first Master Sommelier examination, conducted now by the various chapters of the court and globally, they’re a rare few.  While over 600 people have been to space and there are rumored to be some 4000 members of the Secret Society of the Les Clefs d'Or, there are currently only 262 Master Sommeliers in the world. 

In training; practice makes perfect.

The Certified Sommelier Examination (CME) exists as three part concept: (1) a focus on a candidate’s ability to demonstrate proficiency in deductive tasting, (2) the technical aspects of wine production & distribution and (3) the practical skills and techniques of salesmanship required for those working as sommeliers in restaurants and other establishments.  It’s thus a vocational qualification for those who wish to pursue a career in hospitality, either in the specialized field of beverage services or as a prelude to moving into management.  Like the Secret Society of the Les Clefs d’Or, upon graduation as a Certified Sommelier, a candidate becomes entitled to a certificate, title and a lapel pin (in the singular and worn to the left rather than pair of cross keys issued by the Les Clefs d’Or).

It’s a structured process.  As a prerequisite, candidates must have completed the classes and passed the Introductory Sommelier Examination (ISE) although it’s no longer required of students that the CME be completed within three years of the ISE, candidates now encouraged to proceed to the next level when “best prepared”.  The court suggests a minimum of three years industry experience is desirable because both the content of both the ISE & SME are predicated on the assumption those sitting will have this background and it’s further advise it’s best to work in the field for at least twelve months between the two.  The CSE is a one-day examination in three parts and the minimum passing grade is 60% in each (all within the one sitting):

(1) A tasting examination using the court’s Deductive Tasting Method (DTM), candidates during which candidates must with a high degree of accuracy & clarity describe and identify four wines (two white and two red).  The format of this is a written four-section essay which must be completed within 45 minutes and the DTM exists in a structured format which candidates must learn prior to the exam.

The Court of Master Sommelier's Deductive Tasting Method.

(2) A theory examination which is designed to test candidates' knowledge and understanding of wine, beverage, and the sommelier trade.  The test consists of multiple choice, short answer, some non-abstract math (ie the sort of arithmetic relevant to the profession) and matching questions. Candidates must complete the 45-question examination within 38 minutes.

Lindsay Lohan demonstrating early sommelier skills in The Parent Trap (1998).  She decided to focus on acting, pursuing wine-tasting only as a hobby.

(3) A Service Examination: The service examination is a practical-level experience, conducted in a setting which emulates a “real: restaurant environment.  It’s designed to allow candidates to demonstrate salesmanship, knowledge and appropriate conversational skills, all while performing the tableside tasks associated with the job.  The test typically includes opening still or sparkling wines in the correct manner and is not limited purely to what’s in the bottle, students expected to be able to recommend cocktails, spirits or other drinks and discuss the interplay of food and wine; what goes best with what.  As befits a practical exam, candidates must dress and deport themselves exactly as they would if employed as a restaurant sommelier.