If you are a wine enthusiast, you have probably heard of the movie Somm, released in 2013, which follows four sommeliers as they attempt to pass the prestigious Master Sommelier exam: one of the toughest tests in the world with an exceptionally low pass rate.
In case you haven’t, we highly recommend giving it a go, because it will put things into perspective for anyone wondering what it takes to be an MS.
As global wine consumption continues to rise year after year, interest in sommelier certification has surged as well. According to the Court of Master Sommeliers, the number of candidates for their introductory exam has nearly doubled in the past five years.
With this growing popularity, the role of the sommelier has moved from a behind-the-scenes position in fine dining to a career that attracts attention, admiration, and even a bit of obsession from wine lovers everywhere.
It’s clear that in recent years, this traditional craft has become one of the most talked-about professions in the food and beverage industry, blending skill, knowledge, and passion in a way few other roles can. But what does it really mean to be a sommelier?
The word “sommelier” is an Old French term, once used to describe someone responsible for transporting goods, particularly with pack animals. Over time, this responsibility shifted toward managing provisions and, eventually, wine in noble households.
By the 18th and 19th centuries in France, sommeliers had become recognized as specialists in wine service within aristocratic and fine dining settings, entrusted with selecting and presenting bottles to complement elaborate meals.
Today, the role has expanded well beyond its aristocratic roots; sommeliers are found not only in Michelin-starred restaurants but also in hotels, luxury resorts, retail shops, catering companies, and even as independent consultants or educators.
A sommelier is a job title rather than a legal designation, and the exact responsibilities can vary widely depending on where they work.
It’s most commonly associated with guiding diners through wine lists and pairing suggestions, but it may also involve operating behind the scenes in retail shops, catering companies, or even as freelance consultants and writers.
No matter the setting, the role is built on a combination of technical expertise, deep knowledge of wine, and a knack for creating personalised experiences.
In a restaurant setting, the main goal of Sommeliers is to keep the wine program running smoothly. They are responsible for sourcing the kind of wine that reflects the vision and budget of their establishment, often testing options from producers around the world before purchasing.
Once selections are made, they oversee the cellar, ensuring wines are stored at the right temperature and conditions so they age properly and remain in peak condition.
Developing and maintaining the wine list is another crucial responsibility, as it must balance variety, quality, and price points to suit both the menu and the clientele. This requires ongoing negotiation with suppliers and careful budgeting to maximize value.
Collaboration and leadership are central to a sommelier’s role, as they work closely with chefs and management to create a seamless food and beverage experience.
Sommeliers also take on a teaching role, training servers and other front-of-house staff so that everyone on the team can speak confidently about wine and provide consistent service.
Beyond wine pairings, many oversee broader beverage programs that may include spirits, cocktails, and non-alcoholic options, ensuring that every aspect of the drinks menu is carefully considered and well executed.
When interacting with guests, a sommelier plays the role of both guide and educator. They draw on their knowledge of flavor profiles and food pairings to suggest wines that complement specific dishes, often introducing guests to varieties they may not have tried before.
Beyond making suggestions, they take time to explain the character of a wine, its origin, and why it works with a certain plate, turning the act of choosing a bottle into an engaging part of the dining experience.
By combining expertise with a sense of hospitality, a sommelier helps guests feel comfortable, confident, and excited about their wine choices, elevating the overall atmosphere of the meal.
Becoming a sommelier requires more than a love of wine; it involves dedicated study and hands-on experience to master both the technical and practical aspects of the profession.
Training can take many forms, from formal certification programs to on-the-job learning, each offering different levels of expertise and recognition. The journey from novice to master involves a combination of knowledge and commitment that shapes a sommelier’s ability to excel.
A sommelier’s expertise begins with a thorough understanding of the foundation of wine itself. This includes viticulture, which covers how grapes are grown, the influence of climate and soil, and the techniques used in vineyards to shape the character of the final wine.
Equally important is knowledge of grape varieties, as each type of grape brings distinct flavors, aromas, and textures that sommeliers must be able to identify and describe.
Understanding wine regions and appellations allows sommeliers to recognize the subtle differences that terroir (the combination of soil, climate, and geography) imparts to wines, helping them make informed recommendations that reflect both quality and style.
Sommeliers also learn the art of pairing wine with food, which requires both knowledge and intuition. By considering flavor profiles, textures, and the overall dining experience, they can select the right wine for the right moments.
Mastery of these knowledge areas forms the backbone of a sommelier’s ability to guide and educate others about wine.
For those pursuing a professional career as a sommelier, formal certification provides structure, credibility, and opportunities for advancement.
Certification can be particularly valuable in competitive markets, as it signals to employers and guests alike that the sommelier has met rigorous standards and possesses a deep understanding of wine.
While experience and palate development are important, certification offers a recognized framework for learning and validating expertise. Some of the most respected certification pathways include:
Together, these pathways allow aspiring sommeliers to choose a route that aligns with their career ambitions while developing the skills necessary to excel in the field.
The journey from an entry-level sommelier to a Master Sommelier involves increasing levels of knowledge, skill, and responsibility.
Entry-level sommeliers typically focus on basic wine service, understanding common grape varieties, and assisting in cellar management, while higher-level certifications demand proficiency in blind tasting, extensive knowledge of global wine regions, and the ability to handle complex service scenarios.
Achieving advanced distinctions requires years of study, practical experience, and dedication to refining the palate and service skills. The process is often costly, with courses, exams, and tastings adding up, and candidates must commit significant time to both theoretical learning and real-world practice.
This progression reflects not only technical mastery but also the development of confidence, judgment, and leadership essential for guiding guests and managing a wine program at the highest level.
Wine appreciation exists on a spectrum. For instance, an oenophile is someone who loves wine and enjoys exploring its variety and complexity, often collecting bottles or attending tastings for personal enjoyment.
Their passion drives curiosity and learning, but it does not necessarily involve formal study or professional responsibilities. Oenophiles contribute to the culture of wine simply through enthusiasm and a desire to discover new flavors and regions.
A connoisseur represents a step further in depth of knowledge, often studying wines seriously to understand styles, regions, and production techniques.
While they may possess considerable expertise and refine their palate through tastings, reading, and research, connoisseurs typically do not hold formal certification or work in a professional wine role.
A sommelier, on the other hand, is a trained and certified professional who combines deep wine knowledge with practical skills in service, pairing, and management.
Sommeliers apply their expertise in a structured environment, whether guiding guests in a restaurant, curating wine lists, or overseeing beverage programs, turning their knowledge into an experience that elevates both the food and the moment.
The world of the sommelier reveals that wine appreciation is as much about people as it is about grapes and regions. Behind every pairing, recommendation, or cellar list is someone translating knowledge into experience.
For some, that role is formalized with certifications and years of study, while for others it remains a personal pursuit. Either way, the journey reminds us that wine is at its best when it connects expertise with genuine enjoyment.