In This Guide
What Is a Sommelier?
A sommelier's job sounds simple: help you pick the right wine. In practice, it's one of the most demanding roles in hospitality.
A sommelier is a trained wine professional who specializes in wine service, thoughtful wine selection, and guiding diners through pairings. But the best way to think about them is simpler: they're someone whose entire job is to make sure you drink well.
The term sommelier is French, and its origin story is unexpectedly colorful. In Old Provençal, a saumalier was a pack animal driver – someone responsible for transporting supplies by mule. The word traces back to the Latin sagma, meaning packsaddle. Over centuries, the title migrated from supply logistics to the courts of French nobility, where the sommelier became the official in charge of provisions, and eventually, wine. It's a long road from managing mules to curating a world-class cellar – but the core idea hasn't changed: a sommelier is someone entrusted with making sure the right thing arrives at the right table.
Today, the role goes far beyond what most people picture. A sommelier isn't simply a wine waiter who pours and moves on. They're a knowledgeable professional who builds the list, trains restaurant staff, works alongside chefs to design pairings, manages the cellar, and helps people navigate an ocean of options that can feel overwhelming. Many industry bodies consider the sommelier's contribution strategically on par with that of the head chef. When a venue's wine program is led by a dedicated sommelier, you feel it the moment you open the list.
What a Sommelier Actually Does
When you sit down at a venue with a strong wine program, there's a good chance someone shaped almost every part of your experience with the glass in front of you – even if you never spoke to one directly. The work breaks down into two halves: what you see at the table, and everything that happens before you arrive.
At the table
Guiding your choice. This is the part you see. The sommelier reads the table – what you're eating, what the occasion is, what customers tend to enjoy, whether you want something safe or adventurous – and steers you toward a wine you'll love. They're trained to listen, not lecture. The goal is never to show off their knowledge; it's to connect you with something that makes the meal better. Whether you know exactly what you want or just say "something red and easy to drink," they'll find it.
Designing pairings. Working closely with chefs, sommeliers suggest wines that enhance what's on the plate. Great food and wine pairings aren't just about matching flavors – they're about creating moments that feel intentional and elevated. This is where their understanding of regions, wine production methods, and styles becomes something you can actually taste.
"I don't have a trick: just look straight in their eyes and basically try to figure out 'what they are looking for.' It's not only about wine but what kind of evening they are looking for? Discreet? Wine nerds? Exploration?"
"I actually do ask straightforward questions like 'are you keen to try something new?' 'is there a guest visiting from overseas?' 'French, Italy or Spain: which one you keen to try?' Not too much technical or mysterious questions to ask. It's a human interaction in the end so keep the conversation open so that the guest can feel free to reach out and say 'actually, can I try Spanish wine?' Sommelier tends to focus on wine knowledge but without humanity wine knowledge is boring. A simple but genuine question of 'how can I do to enhance dining experience?' together with a big smile goes a long way I believe."
— Yuki Hirose, Master Sommelier, Lucas Restaurants
Behind the scenes
Building the wine list. A great wine list doesn't happen by accident. Sommeliers curate the selection – tasting through hundreds of options, maintaining relationships with producers and distributors, and choosing bottles that complement the food menu while offering genuine discovery. The commercial side matters too: a list has to sell, not just impress. The best balance excitement with accessibility, making sure there's always something interesting at every price point. You can see this curation at work across the best wine bars in London, Melbourne, and Amsterdam.
Managing the cellar. Excellent wine service is a discipline – opening and decanting, serving at the right temperature, choosing the right glassware. Behind that, there's purchasing, stock rotation, supplier negotiations: all of which directly affect what's available to you on any given night. Good cellar management – combined with preservation tools like the Coravin system – is why certain venues always seem to have something special tucked away.
Training the team. In many venues, sommeliers run regular tasting sessions for the entire floor – and for kitchen staff too. This means that even when they aren't personally serving your table, every server offering guidance has been coached by someone with deep expertise. Better recommendations for guests, every single night.
"My day usually starts around 11:30am, opening the wine section and ensuring everything is perfectly set up for service."
"By mid-afternoon, I shift focus to the administrative side – updating the wine list, managing stock and purchasing. After a short break, I'm back on the floor from 5pm for dinner service, working closely with guests and the team throughout the evening. That's the part I enjoy most – recommending wines, creating memorable dining experiences, and bringing the wine programme to life at the table."
— Stefano Barbarino, Head Sommelier & Wine Buyer, Corinthia London
The Skills Behind the Recommendation
Ever wonder what it takes to taste a wine blind and identify not just the grape variety but the country, region, and vintage? That's the kind of skill a trained sommelier develops over years. Understanding what goes into their expertise helps you appreciate why their recommendations are so consistently good – and why it's worth trusting them.
Blind tasting. This is the skill that often surprises people the most. Sommeliers train relentlessly to assess a wine using only their senses – no label, no context. Through structured assessment, they learn to read a wine's appearance, aroma, and palate to deduce its identity. It takes years of disciplined practice, but it's what gives a sommelier the confidence to suggest exactly the right bottle for your meal, even from a list of hundreds.
Global wine knowledge. The role demands an extraordinary mental map of wine: major regions across France, Italy, Spain, and the United States, plus dozens more countries, each with their own grape varieties, production methods, and styles. This isn't trivia for its own sake – it's what allows a sommelier to pivot instantly when a guest says "I loved that wine we had in Tuscany" and needs help finding something similar. The same depth is what makes natural wine programs in Milan or English sparkling lists in London feel personal rather than generic.
Communication and warmth. The skills needed to succeed on the floor are fundamentally about people, not wine. Reading the room, adapting to different people, knowing when to offer advice and when to step back – these are what separate a good sommelier from a great one. The best are approachable and generous. They make you feel confident, not tested.
"Regardless of the title or position in the restaurant, our focus as a front of house is creating a great dining experience."
"We might be expert on wine services but not limited to. Taking orders, seating guests, clearing tables – all of those relating to dining experience we all are responsible for. That's what I said to sommeliers in my team and I'd like to invite our guests to ask anything to our sommeliers. Another misconception of the sommelier is 'up-selling.' It's important to have a business perspective and making sure that sommeliers are generating revenue to the business but it shouldn't be our ultimate goal. I don't care if a table is not having any wine at all. Let's have a chat about tea? Again, we are here for the diners and diners shouldn't be hesitated to ask anything to any of us at any stage during the evening!"
— Yuki Hirose, Master Sommelier, Lucas Restaurants
Breadth beyond wine. In modern restaurants, sommeliers often oversee the entire beverage program – beer, sake, cocktails, spirits pairings, and non-alcoholic options. This means whoever is helping you choose can also recommend the perfect aperitif, a spirit to finish the evening, or a thoughtful non-alcoholic pairing. Their scope is wider than most guests realize.
Certifications: What the Letters Mean
You might notice the letters "MS," "CMS," or "WSET" after a sommelier's name on a menu or venue website. These certifications represent some of the most demanding in any profession – and they're a useful shorthand for understanding the depth of training behind whoever is recommending your wine.
Certification isn't legally required. Plenty of talented professionals work without formal credentials. But certification signals serious commitment – it means someone has invested years of study, passed rigorous exams, and earned certifications recognized by their peers. For you as a guest, it's a quiet indicator that the person guiding your wine experience has been tested at the highest level.
The Court of Master Sommeliers (CMS)
Established in 1977, the Court of Master Sommeliers is the most prestigious service-focused certification body in the world. It offers progressively challenging exams at four stages – each one harder to pass than the last.
Introductory Sommelier. A short course and exam covering the fundamentals – the starting point for anyone exploring this career path.
Certified Sommelier. A one-day exam testing theory, blind tasting (four wines), and practical service. This is the first level at which a professional earns the certified sommelier title. Pass rates hover around 50–60 percent.
Advanced Sommelier. A significantly harder exam with deeper theory, six wines blind, and a comprehensive service assessment. Most candidates need years of preparation to pass.
Master Sommelier Diploma. The pinnacle. Introduced in 1969, it is one of the hardest professional exams in any field. It includes a one-hour oral theory exam, six-wine blind tasting, and full service assessment. The theory section alone has a pass rate of roughly 10 percent – fewer than one in ten candidates have passed. Fewer than 300 people in history have earned this title. When you see "MS" after someone's name, you're looking at a master sommelier who has reached the absolute summit. Master sommeliers represent a tiny elite – and their expertise is unmistakable at the table.
The court's exams are uniquely practical – candidates don't just prove what they know, they demonstrate how they perform under real service pressure. Preparation is largely self-directed: independent study, mentorship, and structured tasting groups. There are no classes for the upper levels. You either pass or you don't.
"It demands a 'patience.'"
"You get angry, frustrated, self-doubt and mix of all of that every single time you returned from exams. You try, ok it didn't work, what and why didn't work? Try new ways. Keep thinking. Keep trying. If you demand quick results, it's not gonna work for you. I'm not the smartest person so I had to go through all the possible ways around it but I guess there is no shortcuts."
"What kept me going back? I actually asked myself this question a million times particularly after 3-4 times not passing the exam. You've got to have a solid reason why you want it so bad, right? Self-achievement, financial rewards, or gaining respect – you can come up with many reasons but those weren't really for me. If anything, it was a bit of 'anger.' Yes it's bit controversial to what I said above but it was bit like 'if my mates can pass, I can do it too' mentality. I believed myself that I am able to overcome this. I did not accept to give up just because I failed 5 times. Moreover, as much as I hated studying early morning and late night, I kinda enjoyed the process and I know myself well enough that if I don't have a purpose, I won't push myself. I also knew if I didn't push this now, I won't be able to do it later."
— Yuki Hirose, Master Sommelier (passed on 6th attempt)
WSET (Wine & Spirit Education Trust)
The Wine & Spirit Education Trust takes a more academic approach. Founded in the United Kingdom, WSET's four-level curriculum covers viticulture, winemaking, global wine regions, and structured tasting – with less emphasis on restaurant service and more on analytical depth. Over 108,000 students enrolled in WSET courses worldwide in 2020–2021 alone, making it the largest wine education provider globally. If the professional guiding you holds a WSET Level 3 or the prestigious Level 4 Diploma, they've demonstrated serious analytical rigor alongside their practical training.
Other respected bodies include the Sommelier Society of America (founded in New York City in 1954), the Wine Scholar Guild, and the Society of Wine Educators, which offers the Certified Specialist of Wine designation.
The Italian Sommelier Association (AIS)
Italy has its own rich tradition. The Associazione Italiana Sommelier – AIS – was founded in Milan on July 7, 1965, making it one of the oldest and largest sommelier associations in the world, with over 45,000 members across 147 regional delegations throughout Italy. AIS offers a three-level accredited course covering tasting technique, Italian and international wine regions, grape varieties, and advanced food and wine pairing. Completing all three levels and a two-day examination leads to the AIS credential. A Professional Sommelier Diploma (Gold) recognizes experienced working professionals.
AIS is a founding member of the Worldwide Sommelier Association, and its certifications are recognized in more than 25 countries. If you encounter an AIS-trained professional at a venue – particularly one specializing in Italian wine, such as the programs across Milan – you're in very good hands.
Italian wine culture runs deep. Discover expertly curated programs at venues across our London and Melbourne city guides.
Where You'll Find Sommeliers Today
You're more likely to encounter a sommelier today than ever before – and not just in fine dining. The role has expanded well beyond white tablecloths into the kinds of places most diners visit every week.
In dining rooms, a dedicated professional (or wine director at the helm) shapes everything from the by-the-glass selection to the pairings offered on a tasting menu. Independent wine bars in London and Amsterdam increasingly employ trained sommeliers to curate focused, personal lists. In hotel groups, a single wine director may oversee programs spanning dozens of venues – a serious business.
Beyond the dining room, sommeliers work in wine distribution, marketing, and importing – selecting which wines reach your local market. Others teach, leading courses for both industry staff and curious consumers. Some consult, helping restaurants and event companies build or refresh their wine programs. And an increasing number curate tasting events, wine dinners, and immersive experiences for private and corporate clients.
The common thread? Wherever a sommelier works, they're making wine more accessible, more interesting, and more personal for the people they serve. Whether you encounter them at a neighborhood wine bar, a hotel restaurant, or a private tasting event, the experience is shaped by someone who has dedicated their career to helping you drink better.
"I've seen a significant shift in the industry, particularly since the lockdown period."
"When I first started, many sommeliers entered the profession purely out of passion for wine, hospitality, and guest experience. Today, the role has become more dynamic – sommeliers are expected to balance service, buying, administration, training, and guest relations all at once, particularly within luxury hotel environments. Despite the challenges, it's still incredibly rewarding for those who genuinely love hospitality and wine."
— Stefano Barbarino, Head Sommelier & Wine Buyer, Corinthia London
Hear from working professionals in our interview series – conversations from leading venues across London, Sydney, Amsterdam, and beyond.
What Sets World-Class Sommeliers Apart
Every three years, the Association de la Sommellerie Internationale (ASI) stages the Best Sommelier of the World – a five-day competition between national champions from more than 60 countries. The 2023 final was held at Paris's La Défense Arena, where Latvia's Raimonds Tomsons took the title in front of 4,000 spectators. But more interesting than who wins is what the competition reveals about service at the highest level.
Finalists are expected to blind-taste six wines in minutes, manage a table of demanding guests while an unexpected curveball is thrown at them, and do it all with composure and warmth. Previous champion Marc Almert of Germany has spoken about using theater lessons and meditation as part of his preparation. The winner isn't just the person who knows the most about wine – it's whoever can deliver that knowledge with grace, under pressure, to a guest who simply wants an unforgettable experience.
That standard – knowledge plus poise plus genuine hospitality – is what trickles down into the dining rooms of Sydney, London, and beyond. You don't need to be served by a world champion to feel it. A well-trained sommelier brings the same instincts to your table on any given Tuesday.
How to Get the Most from a Sommelier
If you've ever felt uncertain choosing wine at dinner – scanning a list of unfamiliar names, unsure what to order, worried about the price – then you already understand why sommeliers exist. Their entire job is to make that moment easier, more enjoyable, and more personal for you.
You don't need expertise to benefit from their guidance. In fact, the less you know, the more valuable they become. Here's the simplest approach: tell them what you enjoy (or what you don't), mention what you're eating, and share your budget – even roughly. A good sommelier will work within those parameters to find something you'll love, often introducing you to wines you'd never have picked on your own. That moment of discovery – the unexpected glass that becomes a new favorite – is exactly what they live for.
There's no such thing as a wrong question at the table. They hear every kind of request, from the deeply specific to "I want something that tastes like summer." The good ones welcome all of it. Their goal isn't to impress you; it's to match you with something that makes your meal better. If you treat them like a guide rather than an authority figure, the experience opens up.
"The first question I usually ask is, 'What do you normally enjoy drinking?' That immediately gives me a sense of their preferred style, body, and flavour profile."
"From there, I can guide them towards something they'll genuinely enjoy, while also considering the dishes they've chosen. At the end of the day, being a sommelier isn't about serving what I personally like – it's about understanding the guest's preferences and creating the best possible dining experience for them."
— Stefano Barbarino, Head Sommelier & Wine Buyer, Corinthia London
Increasingly, consumers are seeking out venues with real expertise behind the list – where the wine program is led by a dedicated professional or a team with genuine focus. These are the venues and wine bars where the by-the-glass selection feels alive, where recommendations are personal rather than scripted, and where every glass feels like a small event. If you're looking for that kind of dining experience, the difference is immediately noticeable.
Find venues with exceptional wine programs in the Coravin Guide's city directories – including Los Angeles, San Francisco, Sydney, and more.
Frequently Asked Questions
What is a sommelier?
A sommelier is a trained wine professional who specializes in wine service, pairings, and beverage program management. The term comes from French, where it originally described a court official responsible for transporting supplies. Today, sommeliers work in fine dining restaurants, wine bars, hotels, and across the broader wine trade.
How do you become a certified sommelier?
The most widely recognized route is through the Court of Master Sommeliers (CMS), which offers four levels of certification: the Introductory Sommelier Course, the Certified Sommelier Examination, the Advanced Sommelier Examination, and the Master Sommelier Diploma. Alternatively, the Wine & Spirit Education Trust (WSET) offers a four-level academic program respected worldwide. Both require study, tasting proficiency, and – in the case of CMS – practical service assessment.
What's the difference between a sommelier and a wine waiter?
A wine waiter primarily serves wine to guests. A sommelier is a knowledgeable professional who curates the wine list, advises on food and wine pairings, manages cellar inventory, trains restaurant staff, and shapes the entire beverage experience. Many industry bodies consider the sommelier's role strategically on par with that of the head chef.
How many master sommeliers are there?
Fewer than 300 people have earned the Master Sommelier Diploma since the exam was introduced in 1969. It's widely regarded as one of the most difficult professional exams in any field, with a pass rate on the final theory section of roughly 10 percent.
Do you need formal education to become a sommelier?
No formal degree is required. Most aspiring sommeliers pursue a combination of sommelier certification, structured courses, and hands-on experience in hospitality. Many start working on restaurant floors and studying independently before attempting exams.
What is the Italian Sommelier Association?
The Associazione Italiana Sommelier (AIS) is one of the oldest and largest sommelier associations in the world, founded in Milan in 1965. With over 45,000 members and 147 regional delegations across Italy, AIS offers a three-level sommelier course leading to a Sommelier Diploma, plus a Gold qualification for working professionals. It's a founding member of the Worldwide Sommelier Association.
Contributors
Yuki Hirose
Master Sommelier, Lucas Restaurants. A passion for connecting guests with wines that enhance their dining experience, with a philosophy rooted in warmth, accessibility, and genuine hospitality over encyclopedic knowledge.
Stefano Barbarino
Head Sommelier & Wine Buyer, Corinthia London. Certified Sommelier at the Court of Master Sommeliers Europe, with expertise in wine curation, team training, and luxury hotel beverage programs.
