The term sommelier derives from the French term saumalier, which literally means “driver of beasts of burden,” a term that later evolved into “the person who takes care of the food and the cellar.”

Today, it is one of the most stimulating jobs, this role introduces the customer to a world full of surprises. The sommelier is in charge of the care, organization and management of the cellar and then in the dining room advises the customer on the right pairings.

His role should not be confused with the wine taster who is responsible for judging the technical and qualitative aspects of the wine in the barrel before it is released for sale.

You can become a sommelier through a course divided into 3 levels, each lasting between 4 and 6 months.