The Most Wine-Savvy Job in History—Sommelier

There exists a rare breed—charming souls who don’t tend the vines or stomp the grapes, yet know the world’s wines like lovers’ secrets. In their deft hands, every bottle pulses with life, paired with dishes so divine you’d swear they were conjured by magic (even if they’re not). They’ll regale you with tales—little vinous vignettes everyone ought to know but somehow doesn’t. Meet the sommelier, darling—a profession so niche, 99% of the planet hasn’t a clue it exists, yet it’s the beating heart of any soirée worth its salt.

To call sommelier-ing a mere “job” is gauche—it’s a calling, a craft, a deliciously arcane art. To join this elite cadre, one must wield encyclopedic knowledge and an eye for detail sharper than a Laguiole corkscrew. Exams must be conquered, certificates brandished—only then can you claim the title without raising a well-groomed eyebrow. Picture this: Ancient Greece, where wine-tasting societies picked vintages for Roman emperors; fast-forward to the Renaissance, when Italian courts revived the Latin pomp of pouring; then, by the 18th century, Piedmont’s sommeliers were handpicking bottles for the Duke of Savoy, serving up tributes to dazzle the French border. From the Italian somigliere to the Frenchified sommelier, it’s a lineage steeped in grape-stained glory.

So, what makes a sommelier tick? Beyond a head stuffed with wine lore, they’re maestros of the garnish, virtuosos of the cellar, and connoisseurs of taste—nailing the delicate dance of procurement and appreciation with a wardrobe-ready sense of style. Aesthetic flair? Mandatory. Fashion radar? Razor-sharp. Noble palate? Non-negotiable. These are the arbiters of elegance, weaving food, humanities, even a dash of psychology into their vinous tapestry. In the grand hotels and bistros of the world, a top-tier sommelier is the ultimate status marker—right up there with a chef who can truss a truffle without breaking a sweat.

So, what’s the cut of a sommelier’s jib? Beyond a Rolodex of wine facts, they’re the couturiers of pairings, the poets of appreciation, the generals of the cellar. They’ve got tasting down to a science, procurement in the bag, and an eye for aesthetics that’d make a Milanese designer blush. Fashion sense? Razor-sharp. Taste? Exquisitely noble. In grand hotels and chic eateries worldwide, their duties—buying, managing, curating wine lists—are a dizzying whirl of sophistication. They dip into food, humanities, even a spot of psychology, making them as vital to a venue’s cred as a chef with a Michelin twinkle.

Their daily dance? Pure magic. They’ll decode the wine list like it’s a treasure map, suggesting pairings that make your tastebuds tango. Every bottle hits the table in prime form—pristine, perfect, practically purring. Then comes the ritual: a flash of the label, a flick of the wrist, a pour that ribbons into your glass with the elegance of a debutante’s curtsey. At the sacred one-third mark, a twirl, a finish—clean as a whistle, dazzling as a chandelier. Stumped on a vintage? They’ll swoop in with a whisper of wisdom. Hungry for a winery yarn? They’ve got the lot—geography, history, the works. Baffled by your side dish? They’ll sort it, balancing flavours like a tightrope walker in bespoke brogues.

 1. Red wine
 The suitable drinking temperature for red wine is between 13℃-18℃
 Full-bodied, rich-flavored red wines should be served at a higher temperature
 Light-bodied, delicate and elegant red wines are best served at a lower temperature

 2. White wine
 The suitable drinking temperature for white wine is between 10℃-15℃
 Full-bodied, oak-aged white wines should be served at a higher temperature
 White wines with light body, pure fruit aroma and high acidity are suitable for drinking at a lower temperature.