Sommelier, the best friend of wine

Very little known just twenty years ago, the activity of the sommelier has become one of the favorites for young people who seek to link their future to good gastronomy. What is a sommelier ? Although the origin of the word is in France and comes from “somme” which was the carriage where the sommelier transported the vats and all the equipment related to wine accompanying the court on their trips, nowadays he does other things, but always linked to wine. The sommelier is responsible for buying and selling wines in a restaurant. And for this you must manage your cellar very well, have a lot of knowledge of wines, but also of pairings since you must advise diners on which wines go best with the dishes on the menu. His role at that time is so important because that is when the most willing customers are to listen to him and invest more in wines. But wine times evolve very quickly, and today the sommelier has transcended the universe of restoration, to work in wineries, wine bars, distributors, companies linked to wine tourism and in the media.

Sommeliers are not born wine experts, they are trained. For this, practice is essential in addition to study. The great advantage of developing the activity in Argentina is that it is one of the main producing and consuming countries. Although the disadvantage is that it is very far from the Old World, where the great labels are born; and due to the weakness of the local currency, these bottles do not reach the country. Therefore, knowledge of the wines of the world is a complication. However, there is a great future for the local sommelier , who also has his own association (Asociación Argentina de Sommeliers ), due to the great diversity offered by Argentine wine. Such a large offer of labels justifies a guide to be able to choose better, just at the moment of greatest enjoyment.