While sommeliers are more common today, there are still very few people that are considered master sommeliers. In modern times, sommeliers have become much more common. In the 1700s, when more restaurants began to open, sommeliers were employed and began sharing their knowledge of wine with restaurant patrons. This was done to ensure that royalty was not being served poisoned wine. They were responsible for preparing service for nobles and royals and were also tasked with tasting the wines prior to serving. While sommeliers existed prior to the French Revolution, it was not until this time that their role became more pronounced. The history of sommeliers dates back to the 1300s. To sort through it all, we spoke with Cedric Nicaise, Wine Director at Eleven Madison Park. What is the actual difference between older and newer wines? If you like a wine from one region, will others from the same region taste the same? Does the alcohol percentage tell you anything besides how drunk you’ll get? You might not be able to judge a book by its cover, but you can learn a lot about a wine by deciphering its label. YouTube Special FeatureĮven if you know some of the basics, picking the right bottle at the store is a daunting task. In restaurants in which sommeliers are employed, they are considered just as important as the executive chef preparing the meals. Sommeliers are often found working in high-end restaurants where they specialize in various aspect of wine service, including recommending the perfect food and wine pairings. It can take many years of training to become a master sommelier. A sommelier, also known as a wine steward, is a person that has undergone training in order to become extremely knowledgeable about wine. While some wine consumers may consider themselves experts, a true wine expert is called a sommelier.
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