Enologist Question:
Tell me is an enologist the same thing as a sommelier?
Answer:
Enologists should not be confused with sommeliers, which the Oxford Companion to Wine defines as a “specialist wine waiter or wine steward.” Sommeliers are typically employed by restaurants, distributors, or other retail entities to advise consumers on wine purchases at a specific establishment. It is not uncommon for sommeliers to determine a wine list for a restaurant or to advertise food and wine pairings based on the restaurant’s menu and available wine selection.
Education in a sommelier certificate program focuses on introductory viticulture and winemaking knowledge; a broad overview of terms and basic production practices (i.e., how to make a white wine versus a red wine). Their focus will feature global wine producing regions (e.g., regions within France like Bordeaux, Burgundy, the Loire, etc.), wine styles and the characteristics associated within specific regionally (terroir-driven) produced wines. Written knowledge is supplemented with educational tastings, and most sommelier and sommelier-like programs have a unique tasting method that is taught and practiced by all pupils. Additionally, some sommelier programs feature education on the various types of spirits produced internationally and the sensory evaluation thereof. Sommeliers understand how to interpret wine regions and what to expect stylistically from a wine that is presented to them. Despite the depth of knowledge in these areas, sommelier training does not focus on actual production techniques. A sommelier is not trained in a wine processing facility, nor taught the scientific component to winemaking, and their approach to wine tasting often differs from those in production. I have often found that sommelier’s evaluation of a wine can supplement that of the winemaker in a positive way, and emphasizes how varied sensory perceptions of wine truly are based on one’s training and experience.
Education in a sommelier certificate program focuses on introductory viticulture and winemaking knowledge; a broad overview of terms and basic production practices (i.e., how to make a white wine versus a red wine). Their focus will feature global wine producing regions (e.g., regions within France like Bordeaux, Burgundy, the Loire, etc.), wine styles and the characteristics associated within specific regionally (terroir-driven) produced wines. Written knowledge is supplemented with educational tastings, and most sommelier and sommelier-like programs have a unique tasting method that is taught and practiced by all pupils. Additionally, some sommelier programs feature education on the various types of spirits produced internationally and the sensory evaluation thereof. Sommeliers understand how to interpret wine regions and what to expect stylistically from a wine that is presented to them. Despite the depth of knowledge in these areas, sommelier training does not focus on actual production techniques. A sommelier is not trained in a wine processing facility, nor taught the scientific component to winemaking, and their approach to wine tasting often differs from those in production. I have often found that sommelier’s evaluation of a wine can supplement that of the winemaker in a positive way, and emphasizes how varied sensory perceptions of wine truly are based on one’s training and experience.