What Is a Sommelier?

This month, I had the chance to interact with around 250 students from two hospitality colleges in Bali. I was invited as a guest lecturer to introduce the fundamentals of wine. The campuses intended for the class to resonate with their students and demonstrate that comprehending wine is accessible. Additionally, I aimed to inspire them to cultivate a personal interest in this field, hoping it could lead to a future career in Indonesia.

First of all, where to start to become a sommelier?

Ever stared at a wine list and thought, “Where do I even start?” That’s the moment a sommelier becomes your best ally. More than a “wine expert,” a sommelier is your guide to flavor, bridging the kitchen and the dining room, listening to your preferences, and helping you find a bottle that suits your taste, menu, and budget.

This article breaks down the role of a sommelier, explaining what they do, the skills they need, and how service actually works, along with friendly tips to ensure your wine experience feels relaxed and enjoyable.

A Simple Definition

A sommelier is a hospitality professional specialized in wine, curating, caring for, serving, and recommending wines to guests. In many venues, they also oversee other beverages, but wine remains the core. They understand styles, regions, grape varieties, winemaking techniques, storage, serving temperatures, and the etiquette of tableside service.

A Brief Background

The word originates from French history, when a sommelier was responsible for handling food and drink logistics for the nobility. Over time, the role evolved to include the dining room, where tasks such as building wine lists, maintaining cellars, and serving guests with precision were performed. Today, from classic fine dining to casual concepts, sommeliers elevate the experience.

Core Responsibilities

1. Curating the wine list. Balanced selections that fit the cuisine, price points, and trends.

2. Food–wine pairing. Matching dish intensity, fat, spice, sweetness, and umami with a wine’s acidity, tannin, body, and sweetness.

3. Table service. Recommending, opening, pouring, and deciding when to decant, gracefully and efficiently.

4. Cellar management. Receiving, storing at proper temperature/humidity, rotating, and counting inventory.

5. Vendor relations & purchasing. Tasting, negotiating, and ensuring consistent supply.

6. Team training. Enabling servers and bartenders to speak about the list confidently.

7. Cost control. Healthy margins and fair by-the-glass and bottle pricing.

8. Guest experience. The heart of the job: listen first, speak simply, and respect the guest’s budget.

   
   

Sommelier vs. Bartender vs. Wine Educator

• Sommelier: wine-focused service on the dining room floor.

• Bartender: crafts cocktails and manages bar service.

• Wine Educator: teaches classes and certifications.

In smaller venues, one person may wear multiple hats. Whatever the title, the goal is the same: to make the guest’s experience better.

Skills That Make a Great Sommelier

• Trained palate and nose. Spot aromas, structure, and faults.

• Empathetic communication. Ask short, smart questions; explain clearly.

• Culinary awareness. Understand the menu to pair accurately—even with bold spices and rich sauces.

• Operational discipline. Inventory, costing, ordering, vendor relations.

• Technical precision. Glassware, temperatures, pouring, decanting, and storage.

• Stamina & service mindset. Long hours, busy services, gracious attitude.

• Lifelong learning. New regions, producers, styles, and trends.

  
  

How Service Actually Works

Before service. Check fridges, glassware, decanters, napkins, and update the wine list. Align with the kitchen on specials and possible pairings.

During service. Greet, listen, recommend within taste and budget, open cleanly, offer the ordering guest a small taste, pour in the right order and portion.

After service. Reconcile sales, update inventory, store open bottles properly, and record insights about guest preferences and top-selling price points.

How a Sommelier Helps You Choose

A good sommelier doesn’t push the most expensive bottle. They start with you, what flavors you like, what you’re eating, and what you’d like to spend. Not sure? Ask for two contrasting styles, “light and fresh” versus “richer and smoother.” For spicy dishes, they may lean into bright acidity or a touch of sweetness; for creamy, rich dishes, structure and freshness keep the palate lively.

Common Myths

• “They’ll upsell me.” The goal is fit, not price.

• “Wine is intimidating.” Not when it’s explained simply.

• “They only like Old World wines.” Modern sommeliers celebrate diversity across regions.

• “Decanting is always required.” It depends on the wine.

  
  

Becoming a Sommelier: A Friendly Roadmap

1. Master the basics. Learn core styles and structures: acidity, tannin, body, sweetness.

2. Structured learning. Consider reputable courses and tiered certifications to build credibility.

3. Floor experience. Hospitality is practical—work service, observe, and iterate.

4. Palate training. Taste side-by-side, take notes, and discuss with mentors and peers.

5. Network. Connect with distributors, educators, chefs, and managers.

6. Know local rules. Professionalism includes following alcohol service regulations.

   
   

Tools of the Trade

A reliable waiter’s corkscrew, decanter, proper glassware, temperature control, and stable storage. Tools are simple; the craft lies in how they’re used.

Modern Sommelier Trends

Thoughtful by-the-glass programs, transparency in sourcing, sustainability, curated natural wines, and low/no-alcohol pairings. Digital inventory and data help keep beloved labels in stock.

Guest Etiquette (Quick Tips)

Share preferences, state a comfortable price range, note spice levels, trust the process, and give feedback. The sommelier is there to make your night better.

Final Take

A sommelier’s true superpower is empathy, supported by strong technical skills. They interpret your preferences to select a bottle that enhances both your meal and the moment. When faced with an overwhelming wine list, invite the sommelier over, share your likes and budget, and enjoy the experience. What about career prospects? In Indonesia, if you’re passionate about wine, you’re unique. There are numerous inquiries for sommeliers or wine waiters to start, and these opportunities extend beyond Indonesia to cruise lines and even international positions. So, do you feel your calling is in wine? Cheers!