You like wine: you like the bouquet, the flavor, even the colors or opacity of a certain glass of wine. You know the good years, the bad years, and what tastes good with a rare steak off the backyard grill or duck a l’Orange in an upscale eatery. You may just have what it takes to become a sommelier.
You are a skilled and knowledgeable wine steward who plays a critical role in the world of fine dining and the wine industry. Derived from the French word “soummelier,” a sommelier has a deep understanding of wine, is responsible for curating and managing a restaurant’s wine list, and assists customers when it comes to choosing the perfect wine to complement their meal.
Professionally speaking, they undergo extensive training to develop their expertise in wine, including wine production, varietals, regions, and vintages. They also possess a refined palate and the ability to evaluate wines based on taste, aroma, and appearance. In addition to wine, sommeliers often have knowledge of other beverages, such as spirits, cocktails, and sometimes even beer.
Their role involves much more than simply recommending wines: sommeliers can suggest wine pairings to enhance a dining experience, offer insights into the history and culture of wine, and assist in wine procurement and storage. They work closely with chefs to ensure that the wine list complements the restaurant’s cuisine. They are invaluable assets in the culinary and hospitality industries, enriching the overall dining experience.
What does a sommelier do
A sommelier is a trained wine professional, primarily centered around wine but often extending to other aspects of beverage service. Their responsibilities cover various essential functions within the world of hospitality, fine dining, and the wine industry as a whole.
A sommelier curates the wine list for a restaurant or establishment, carefully choosing wines that complement the cuisine and cater to the preferences of the clientele. They are experts in pairing wines with dishes to create harmonious flavor combinations, offering insights, suggestions, and detailed descriptions to help diners make informed choices.
They oversee the proper opening, decanting, and serving of wine, ensuring that the wine is presented elegantly and professionally. Behind the scenes, they may be responsible for training restaurant staff about the wine list. They maintain proper wine storage conditions, including temperature, humidity, and even the position they are stored.
Sommeliers often engage in sourcing and purchasing wines, negotiating with distributors, and managing inventory. When collaborating with the lead chef, they may influence the creation of food for desirable wine pairings. They often participate in wine competitions, conduct research, and stay up-to-date with industry trends, sharing their knowledge with the team and customers.
How do you become a sommelier
Being a sommelier is equal parts creativity and technical expertise, being able to discover a wine’s makeup as well as recommending it for different dishes or experiences. But with the variety of options growing every year (along with those wines that have been waiting for just the right situation), the job requires more than just swishing a mouthful of wine around.
You’ll need more than just a passion for wine–although that’s an excellent place to start. Attend wine tastings, read books, and immerse yourself in wine culture. Understanding and enjoying wine is the foundation of your journey. While you don’t need a university degree per se, taking and attaining sommelier certifications will help you get your bona fides.
Gain practical experience by working in the wine and hospitality industry, starting as a server or in an entry-level position at a wine shop. This hands-on experience will help you learn about wine service, customer interactions, and the business side of the industry. Train your palate by tasting a wide variety of wines regularly. Learn to identify flavors, aromas, and characteristics of different wines and how to recommend and pair wines.
Build a network within the wine industry by attending tastings and conferences and seek mentorship from experienced sommeliers who can guide you in your journey. Becoming a sommelier is a never-ending journey, even after earning the highest certifications. The wine world is constantly evolving, so stay updated with industry news, trends, and emerging wine regions.
Additional Information
While a formal degree from a university isn’t a requirement, prior knowledge of a related field like hospitality, wine management, or culinary arts can be beneficial. And there are certifications every sommelier should consider when they start looking for work. Still, being able to do the job is much more important than having a paper that says you finished a couple of courses.
Wine education programs like those offered by the Wine & Spirit Education Trust (WSET) or the Court of Master Sommeliers provide structured wine knowledge and are designed for those with various educational backgrounds (or none at all). These certifications demonstrate your expertise and can open doors to job opportunities.
However, gaining practical experience in the wine and hospitality industry is crucial. Work in restaurants, wine bars, or wine shops to develop your wine service and customer interaction skills. This hands-on experience often carries more weight than a formal degree.
Building connections with experienced sommeliers and others in the industry can be instrumental in your development. They can provide guidance, advice, and opportunities for growth. A formal degree can be an advantage, but it is not the only path to success as a sommelier. What matters most is your dedication to learning, honing your palate, and staying current in the world of wine.
You should have a deep understanding of wine regions, grape varieties, winemaking processes, and wine styles. The ability to recommend, describe, and pair wines with various cuisines is essential. Developing a keen and discerning palate is crucial–you should be able to detect nuances in wine flavors, aromas, and characteristics.
Being able to serve wine is just as important as pairing it with the right meal (another important task as a sommelier). Opening bottles, decanting, and serving wine at the correct temperature all enhance the dining experience. If you work in a restaurant, you’ll need the ability to curate and manage a wine list, balancing selections to cater to diverse tastes and budgets.
On a personal level, you need to be able to develop a repartee with customers. You’ll interact with customers, answer their questions, and guide them in choosing wines that suit their preferences. Putting them at ease will make them more open to taking your recommendations. The ability to build relationships within the wine industry can provide opportunities for growth, access to unique wines, and networking possibilities.
This relationship build includes addressing customer complaints or issues related to wine, including handling wine faults or spoilage. The role of a sommelier can be fast-paced and high-pressure, especially during peak dining hours–the ability to stay calm under pressure is essential. Above all, sharing your enthusiasm for wine will enhance the overall experience for both colleagues and customers.
First and foremost, to become a sommelier you must be passionate about wine. The taste, the aroma, the history, the geography–you must love it with all your being. Because there will be times, especially at the start, when it feels like homework. While you don’t need a university degree, you will need some structured education and training.
Certifications from organizations like Wine & Spirit Education Trust (WSET) or the Court of Master Sommeliers will give you the foundational knowledge you’ll need. Developing your palate by tasting and discerning flavors and aromas in wines through regular practice is critical.
You’ll need to gain practical knowledge of working with wine as well, either as a server in a wine bar or wine shop, you’ll learn about wine service, customer interactions, and the business side of wine. As you progress, you’ll upgrade your certifications through rigorous preparation and exams.
The world of wine is ever-evolving. Staying updated with emerging wine regions, varietals, and industry trends is part of the ongoing learning process. Learning to be a sommelier is a lifelong journey. Your education and experience never truly end, as you strive to stay at the forefront of the wine world.
Unlike other culinary positions, such as a sous or executive chef, becoming a certified sommelier doesn’t really take that long at all. However, becoming a professional sommelier, someone that diners, restaurateurs, and other industry professionals seek out for their recommendations, takes much much longer.
Starting from scratch with little to no prior knowledge, you can complete a basic certification in a matter of weeks. These courses provide a foundation and can be completed relatively quickly and will serve as the building blocks of your profession. To reach an intermediate level of expertise, you might spend around 6 months to a year of dedicated study and practice.
Advanced certifications can take several years, requiring a comprehensive understanding of global wine regions, in-depth knowledge of wine production, and advanced service skills. During this time, you should also be gaining all of the practical experience you can, working in the service industry, wine shops, and restaurants to not only upgrade your working knowledge of wine but also your customer service skills.
Many spend a decade or more preparing to be a master sommelier, and some may never attain it. But it’s not solely about the amount of time spent but the quality of your learning and experience. Working in the wine and hospitality industry while pursuing certifications and gaining hands-on experience can significantly impact your progress.
A wine steward and a sommelier are both professionals who work with wine, but there are a few differences in their roles, responsibilities, and qualifications. A sommelier is a highly trained wine professional typically found in upscale restaurants, curating wine lists, assisting customers, and ensuring wines are stored and served correctly. A wine steward may work in various settings, such as hotels, clubs, or even wineries. Their role can be broader and more general, including spirits and cocktail service and management.
A sommelier typically involves formal education and certification. Achieving advanced certifications and demonstrating in-depth wine knowledge is standard for sommeliers. The qualifications for a wine steward can vary widely: the level of expertise and training can differ among wine stewards.
Sommeliers usually find work in fine dining restaurants with extensive and diverse wine lists, where their service is highly specialized. Wine stewards work in a broader range of establishments, including hotels, clubs, and even wineries. Their roles are adaptable and could cover a wider range of beverage services.
Essentially, sommeliers are expected to have a deeper knowledge of wine, including regions, grape varieties, vintages, and an in-depth understanding of wine production. The knowledge base of wine stewards can be more flexible and tailored to the specific needs of their workplace.
Although it might not seem like it, a sommelier uses a range of specific equipment to perform their duties effectively. These tools help them with various aspects of wine service and enhance the overall dining experience. First and foremost, they need a high-quality corkscrew or wine key–a quality sommelier can’t be seen struggling with a cork or leaving bits of cork behind in the bottle.
Sommeliers work with a variety of wine glasses with shapes and sizes designed to accentuate the unique characteristics of different wine types. Decanters are used to aerate and separate sediment from older wines and allow the wine to breathe and develop its full flavor potential. They may use wine preservation systems, such as vacuum pumps, to extend the life of open bottles
Service trays, wine buckets, and napkins, are often used to enhance the dining experience for diners, but also serve a practical service. During wine tastings, a sommelier will provide a wine spittoon and cleaning materials to keep the tasting area nice and tidy. Technical equipment will include software to manage wine lists and track inventory.
These tools can assist with organization and customer recommendations as well as keeping track of customers and their preferences. A wine thermometer is used to ensure the product is served at optimal temperatures.
Like many industry jobs, a sommelier’s salary can depend on a variety of factors, including competence, experience, where they work, and in some cases, education levels. Entry-level sommeliers might earn an annual salary in the range of $40,000 to $60,000, with variations based on location–higher in more expensive cities with higher-end venues for example.
In some cases, sommeliers may also earn a portion of tips from wine service. Experienced sommeliers, typically certified at an advanced level, will earn considerably more. Salaries in the range of $60,000 to $100,000 or more are common in upscale restaurants and fine dining establishments.
Sommeliers at the very top of their field, such as Master Sommeliers or those working in renowned Michelin-starred restaurants, can earn salaries exceeding $100,000 and, in some cases, reach well into six figures. These positions often come with substantial bonuses, profit sharing, and other perks.
Earning advanced certifications significantly boosts earning potential, as it demonstrates expertise and commitment to the profession. Years of experience in high-end restaurants or prestigious wine programs, and a rock-solid track record in these establishments, can lead to increased pay. Providing impeccable service and enhancing the overall dining experience can result in higher tips and, in some cases, performance-based bonuses.
Start your culinary journey and become the chef you’ve dreamed of!
You will be mentored by an expert chef and gain real-world experience in an actual kitchen. Professional chefs have never been in such high demand and our job placement is unmatched in the industry.
After years working as a key member of an internal producing team for Scripps Network where he worked on content for HGTV and Travel Channel, Cody Woodside found himself merged out of a job when Scripps was acquired by The Discovery Channel. Rather than seek something else in production, Cody saw the forced hiatus as an opportunity to delve into the culinary arts in the CASA Schools Gourmet Chef program.
Working in the culinary arts offers the joy of creativity, allowing you to express yourself through food, experiment with flavors, and continuously innovate.
Learning how restaurant kitchen works is sometimes good but can be busy, like super busy. I’ve learned as much as I could from my mentor and working in the kitchen of Carnivale Chicago, even though I actually do not work there because I was a CASA student. Working with my academic facilitator is very good and very helpful when it comes to tutoring sessions. It is a shame though that CASA Chicago school is not here anymore.
~ Vince Morales
“I chose CASA because of the teachers. I felt like I could learn a lot from them, about their careers and their different techniques, and it would bring out the best in me. Also, CASA’s program is accelerated, so you’re learning at a quicker rate, and able to start your cooking career sooner. Location-wise, the restaurant that CASA placed me in was ideal—not only was it a great learning environment, but it was also near my home.”
~ Brian Patterson
“I truly feel that I made the best choice by attending CASA. Because of the program’s ties to the best dining establishments, I have been able to learn from the best in the business. From the program, I was able to apprentice at a Michelin-starred restaurant. Because of the opportunity, I was also offered a job at this Michelin-starred restaurant soon after. None of this would have been possible without CASA. This revolutionary program gave me a solid foundation that is already leading to a very bright culinary future.”
~ Ashley Torrijos
“CASA has allowed me to learn more about restaurant operations by connecting me with Melisse, one of the best restaurants in Southern California. The time I spent there has allowed me to grow as a chef, and the experience is invaluable for my future culinary career.”
~ Frank Ahn
“CASA is more than helping me live out my dreams. You’re doing the actual work and the transition right into the restaurant business is so smooth. There are no shocks when you go out into the real world.”
~ Ron Dettman
“When I decided to switch careers, I spoke with CASA’s Chef Gilligan who asked me what kind of cooking I wanted to do and the direction I wanted to go. He paired me up with two different chefs who helped me achieve success. I want to create something that other people will enjoy, and when I look out of the kitchen doors and see people smiling and eating the food that I’ve made, that makes me really happy. Also, the chefs I worked with gave me a lot of flexibility with my work schedule.”
~ Jayson Larson
“I love my job and my career path I chose and I want to give a BIG THANKS to you and the whole school for changing my life and letting me achieve what I want to do at a young age. It has been a great time with Walter and I have a great relationship with him. I think he will be someone I will stay in contact with my whole life! He has taught me so much from basic skills to working on the line and how to manage my time and even insight on things to think about when opening a restaurant. The only thing I can think to say is I LOVE CASA!”
~ Joey Mendes
“What is good about CASA is that you get practical experience. I have enjoyed my time at Scratch Bar + Restaurant because Chef DJ is supportive, encouraging, and always there to answer a question. You learn the flow and protocol of a restaurant environment so that you’re prepared to work as soon as you graduate.”
~ Mouhssine Elguerch
“My name is Jaylen Jones and my mentor was Colin. He was a great mentor because of his talent. I thoroughly enjoyed my time with him. Being in the restaurant and learning how it works, is an experience that no classroom can give you. It opened up my eyes to a lot of different recipes and discovering flavors that I never knew existed. That is what I’m most grateful for. You opened my eyes to a bigger world of food.”
“My experience with CASA has been absolutely amazing! My mentor has been extremely helpful and has helped me stay on track with my courses and further pursue my culinary dreams! They placed me with an outstanding mentor Chef Jordan Chen at Bistro VG in Roswell, Georgia. I have learned so many things since being there, I truly believe it is all due to me being able to actually have hands-on experience. I would recommend this school to everyone. My career expectations have never been more hopeful!”
~ Spencer Patton
“Training at Scratch Bar and Kitchen has been a great experience for me because of the way the restaurant is so unique in creating every item from scratch. I was able to learn to create foods from sauces and salads to proteins and starches all from the beginning of the process. The chefs were all extremely knowledgeable and willing to teach me about their skills and experiences. I would recommend future students to learn at this restaurant!”
~ Rachel Ulansey
This program is outlining a good foundation of understanding what a culinary career fully entails and providing me with information that will make me familiar once I start my culinary career.
~ Crobin McWhirt – Spotsylvania, Virginia
“I just graduated CASA yesterday, and am now a bona fide Gourmet Chef. CASA provided the best culinary education imaginable, safely, even during a pandemic. I am ever so grateful to have been mentored by elite chefs in Los Angeles before the Government shut down all restaurant activity. The best part was the interactions I had with my education facilitator Joslyn who was sure to gently push me to keep going forward, even when I wanted to hold back, she was always there to lend encouragement. The price was absolutely perfect for our family, and we were able to pay off tuition before my graduation, and now I am ready to start my new career as a Chef. I would recommend this school to anyone who is looking to become a Chef.”
~ Karen Shaver
“CASA was very amazing to me, they paired me up with a great mentor during these hard covid times, and eventually got a job at Pez Cantina. I’m very excited for the next chapter in my life.”
~ Jessica Vega
“Everything is going great! I got offered a job at The Ellington where I got my class hours. I’ll be working weekends there. I’m so excited! I love Kristin. She’s such a wonderful person. I’m so glad she took me on and offered me a job. I never knew how fast things could change. It seems like everything is coming together so nicely. I’m so happy I found this program. You guys are awesome thank you so much for this opportunity.”
~ Paula Russell
“I believe highly in apprenticeship (or externship) and mentorship as I am a result of this teaching environment. I understand a strong theoretical education works for a lot of students, but experience and doing these tasks in a professional kitchen teaches involvement. This style builds confidence in the apprentice to rise from cook status, to sous chef and beyond, through hard work and smart working techniques designed to empower the student to create their own success.”
~ Robert W. Phillips
Fill out the form below to start your culinary education with in-person mentorship.
"*" indicates required fields
*Not all programs are available in every state. Consult an Admissions Representative to learn more.
