Do you believe that the role of a sommelier is no longer required in modern culture?

Question

As a sommelier myself, I find that some restaurateurs feel that the staff should all have sufficient knowledge of the food, drinks and tobaccos to service the customers' requirements, whilst some feel that a sommelier is essential for the smooth running of the service and satisfaction of the clients. I currently work for a wine supplier, rather than on a restaurant floor, where I find my training is equally applicable. What do you consider to be the arguments for and against having sommeliers in restaurants.

Answer 1

I worked in the corporate Fine Dining sector for some time, as the head of reception and functions, and found the sommelier's help invaluable. Although I had a very basic knowledge of wines, I was not always 100% sure, and to be able to call on the experience of someone who knows what they are talking about. Also, if I had suggested a wine and the client said they wanted a different choice, the sommelier would then be able to explain in depth why he had chosen the particular wine that he had, they would take his word for it as he was qualified, rather than taking mine. I am not sure about restaurants, I would imagine that in the really high class, Michelin star places like Le Gavroche then they would still find a sommelier useful.

Answer 2

No, why would you think it's obsolete? People are still interested in good tasty food and wine and good combinations of both. Wine and food gets more and more diverse, there is more variety. I'd say, if anything - there should be more sommeliers out there not fewer.

I understand why restaurants won't want to hire a sommelier - simply because they need to pay him/her. There is always a hope (and a possibility, with all that variety!) to get away with it. But one thing is to get by using their own taste and possibly feedback from their customers, but another thing is to have a professional feedback. When I pay a lot of money at a restaurant I have certain expectations about how tasty the food should be... Often enough, when a menue suggest a wine that goes with certain food, I follow the choice because it sounds reasonable. Usually it turns out to be a nice surprise - very good pairing. On the other hand, when there is no pairing offered and I try to ask a wait or to recommend something I think to myself "I shouldn't have bothered asking" after I hear the answer.

I think that restaurants tend to serve medium-range wine, not really expensive wine. This is where sommelier really can help them out - some inexpensive wines can be quite good, while others can be simply terrible.

Answer 3

It depends on the quality of the restaurant and the wines they stock. If I am paying for really good food and wine I want to know that someone can discuss the products they sell.
On New Years Eve I went to a function where canapes were served but the girls serving could not answer when I asked what was on them- such a shame!
Just by the way- I love Bollinger champagne, nothing else tastes as good to me. I guess this must be because of the grapes they use. Can you suggest any other champagnes that taste the same? (there were lots of cheaper champagnes in the shops but having tried them before and found them lacking I am reluctant to buy anything but Bollinger. Also I dont like Moet, Lanson, Mumm, Veuve Clicot or Laurent Perrier)

Answer 4

I think that some restaurants are expected to have a sommelier as it's part of the experience to have somebody to make recommendations to you.

Is there a Sommelier's association that promotes the services and role? If not, perhaps you could set one up!

Answer 5

Depends on the level of service that the restaurant wants to give, and the complexity of what they offer, as well as the clientele they are looking to attract.

But given the trends towards fast food, and costs cut to the bone to stay competitive, rather than quality, your days are numbered.

Answer 6

Never in the whole of human endeavour has so much sh.it been talked about a drink. If people spoke about beer in the same way as wine you would be forced to slap them silly.