International Sommelier Day – June 3rd
The Association de la Sommellerie Internationale (ASI) was established in Reims on June 3rd, 1969. June 3rd was designated as International Sommelier Day. This year is the 55th Anniversary of the Association de la Sommellerie International.
As we celebrate, let’s start with a bit of history on the term “Sommelier.” I’ll answer the questions as to whether or not I consider myself a “Sommelier,” and finally, we will wrap up with some essential tools of the Sommelier that will be helpful for you if you enjoy wine!
The History of the “Sommelier”
The word originates from old French, where a “bête de somme” means “beast of burden.” A “sommelier” was the herdsman. (source)
14th century: The Sommelier was responsible for the “orderly transport of precious commodities.” This was more than wine. Often, it referred to the person in charge of transporting the luggage of the Royal Family. This was a time when the great families seasonally moved from their primary residence to summer homes.
The word “sommelier” in French translates to “butler,” indeed, for a time, indicated the person in a great lord’s household who handled the table settings and wines. These were also the folks who tested the wine and food to be sure it was not poisoned. Here is where the tastevin came into play. Initially created for the winemaker to taste wine in dark cellars by candlelight, this small, shallow silver cup was worn on a chain around their neck. It became helpful for “sommeliers” to taste the wine before serving. This could be a dangerous job in a time and place where poisoning was common.
18th Century Paris: The term became more focused in 18th Century Paris, where it referred to a “wine steward.”
Today, they work to create a comprehensive wine selection that includes all palates. They will ensure that your wine is not faulted. (Bottles can sometimes be mishandled in shipping, causing faults, or a cork can be tainted). They are wise in the chemistry behind foods and wines and can advise you on what foods and wines will best pair. Often, the Sommelier at a restaurant will also be a manager, opening and/or closing the restaurant, maintaining the wine list, and managing the front of the house.
The Association de la Sommellerie International created this holiday. Still, there are other organizations like the Court of Master Sommeliers (as seen in the movie “Somm”) and the International Sommelier Guild that offer certifications.
The field is centered around service and hospitality.
Are you a Sommelier?
When I tell people I write about wine, they often ask if I’m a Sommelier. For most people, this fancy word is the only thing they know about people working in the industry. They almost always look crestfallen when I say “no.” Restaurant service is not my direction. I have my TAM card (Techniques of Alcohol Management) as I feel this is essential information to be familiar with, but my passion is beyond the “hospitality” aspect. I love getting into the vineyards and speaking with the people working the land and growing the grapes. So, my education and research look at the regions, the soils, the culture, and the people.
I love to cook and pair wines, though…and you will find plenty of recipes and ideas for pairings on our site, as well as in my two books on pairing small bites with wines, called “Tempting Spoonfuls.”
I think of myself as a wine writer and educator who shares the joy of not just the flavors and aromas of wine but the history and cultural complexity of this ancient fermented beverage.
Rather than getting a certification from one of the Sommelier Organizations above, I studied to become a Certified Wine Specialist with the Society of Wine Educators. I was also certified with Merit for the Wine & Spirits Education Trust level 3.
Sommelier tools & Tricks
Decanter
A decanter is a glass container for aerating wine and separating the sediment from older wines. The decanter’s shape allows the wine to splash and swirl, incorporating oxygen and enhancing it. Not all wines should be decanted in this fashion. Sparkling wines will lose their bubbles, white wines can often lose some of their aromatic notes, older wines are delicate, and their aromas can disappear when aerated. Red wines are usually decanted from 20 minutes for lighter-bodied reds like Gamay to 2 hours for a deep, rich Nebbiolo or Cabernet Sauvignon.
Foil cutter
Ideally, your waiter’s corkscrew has a small foil cutter (a small knife blade) that folds out of the handle to cut the foil under the lip of the bottle to remove it. There are also round foil cutters that clamp onto the top of the bottle to cut all around the edge. It is essential to remove this foil so that the wine, when poured, does not touch it, as it could have contaminants on it.
(Forward-thinking wineries have done away with foil capsules for environmental reasons. This extra packaging is unnecessary in this day and age.)
Waiters Corkscrew
A double-hinged waiter’s corkscrew is a must, in my opinion, for anyone who drinks wine. This simple tool makes removing a cork a breeze. The double hinge allows you to start the cork with the base hinge, and once it is partially out, switch to the second hinge to remove it easily.
Two-Prong Wine Opener
Sometimes, you have an older wine, and the cork is fragile. Rather than risking the cork breaking or sending shards of cork into the bottle with the corkscrew, try using a two-prong wine opener.
The metal prongs (one longer than the other) slide between the cork and the glass in a see-saw motion. To remove, pull, and turn.
Bar towels
Look for lint-free bar towels to shine glasses and wipe the bottle’s lip before pouring to ensure no contaminants enter the wine. These are also used to catch drips when pouring.
Drop stopper/ Wine disc
These small foil circles roll up to create a spout for pouring that keeps the wine from dripping.
Ice bucket
A good ice bucket for sparkling, white, or rosé wines is essential. The bucket should be filled with a mixture of ice and water. Ideally, you fill the ice bucket with ice, then add water to fill the bucket ½ way. Now, you have room to add your bottle without overflowing the bucket. The mixture of ice and water is critical. To cool your wine, use more ice and less water. If you want your wine cold, use more water and less ice.
(At Costaripa in Valtènesi, Italy, they created a beautiful tall ice bucket with lines inside to indicate how much water to add to the ice. There are two lines, one for their rosé and one for their sparkling wine. You can read more about that here.)
There is a trick to cooling faster; if you have a room-temperature bottle, you need to chill quickly. Add salt. Do the ice and water thing, then toss in a handful of kosher salt. Salt allows the water to drop below its freezing point without freezing (think salt on the roads in the winter!).
Want to make this even faster? Agitate or spin the bottle constantly in the ice/water/salt mixture. This can drop the temperature of the wine by 10 degrees every minute. (Thanks, Serious Eats, for testing this out!)
Happy International Sommelier Day to all the Somms out there!
Robin Renken is a wine writer and Certified Specialist of Wine and WSET 3 Certified. She and her husband Michael travel to wine regions interviewing vineyard owners and winemakers and learning the stories behind the glass.
When not traveling they indulge in cooking and pairing wines with food at home in Las Vegas.
Check out our book series, “Tempting Spoonfuls” available through Amazon!
Inspired by the flavors and aromas in wines, these books create “tempting spoonfuls” of flavors to pair with wines.
“Tempting Spoonfuls – Pairing single bites with glorious wines” – Our first book paired wines from boutique wineries on the west coast, in California, Oregon, and Washington, with delicious spoonfuls.
This book is 60 pages, 18 recipes, lots of beautiful photos, and insights into some fantastic small wineries!
“Tempting Spoonfuls – small bites paired with wines from around the Globe” – This book takes us around the globe to explore 12 wine regions, a wine from the region, and then gives you a recipe for a pairing!
A slightly larger book at 104 pages, this time you learn about pairing with a type of wine from a region. Rather than a specific bottle, you can look for a style of wine from a region and feel confident that it will go well with the recipe pairing we provide. We give you 12 recipes, each to pair with a wine.
The goal is to make your mouth water and encourage you to create your own “Tempting Spoonfuls.”
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