What Is The Pass System In Culinary What is a Sommelier and What Do They Do?

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What is a Sommelier and What Do They Do?

Words Sommelier comes from the middle French word, waiter, talking about the person who was in charge of buying things and taking care of the treasury in the palace. The original word actually refers to a pack animal driver. A modern sommelier is someone who focuses on buying, storing and serving wine and drinks in a restaurant.

There has been a system of training professional sommeliers for only about sixty years. The International Court of Master Sommeliers was established in England after the Second World War. The British people have always taken good food and wine very seriously, even if their country has not produced the best wine or the best food (not to judge), and the wine trade has always passed through England. Thanks to its various conquests through European wars and centuries of colonialism, the English have contributed to the creation of many of the world’s modern wine regions.

For many years the International Court of Justice was exclusively English. If you weren’t Brit you couldn’t even try. It became a three-part graduation system with three tests to pass each part. Today’s sommelier is expected to be an expert not only in wine but also in beer, distilled spirits, cordials and aperitifs, table service and even cigar service.

Level One is Confirmation search. After the applicant has spent some time in the wine industry, either in restaurants and hotels or in the wine trade, they can be tested. A short refresher course and a blind tasting routine are given, and then applicants try short answer questions for each type of wine. If you pass you can take the second test.

Level Two then Advanced degree or Master Sommelier Candidatesearch. At this level you should already be an expert. If it’s not you, you won’t pass. Short refresher courses are also offered, but if a student hears anything unfamiliar in these courses, his hope of success is lost. The test is given in three parts.

Blind Taste. Each candidate is given six glasses of wine. In twenty-four minutes he must identify each wine correctly; What is the type of grape? Where does wine come from? What is the level of wine? and what is the smile of the grape of wine? If that sounds complicated, it is! Try it at home. Have a friend pour you a glass of wine and see if you can figure it out in four minutes.

Practical Tests of Knowledge. This is a written test of about 100 questions. These questions can be on the areas of wine, produce, production methods, famous producers, you name it. And the test is not just about WineWorld as a whole but everything related to malt beverages, distilled spirits or cigars. They call it a “practical” test but it is designed to fail all but the most dedicated students. Here is an example question.

1.) Name five Vinho Verde regions.

You can email me with your answer.

Service Tests. In this final exam the candidates serve as Master Sommeliers at mock restaurants. He opens and decants red wine, opens sparkling wine, offers food and wine recommendations for small groups, serves cigars with precision and advises the Master Sommelier who is planning “his daughter’s wedding dinner” and then has to confirm- read the wine list and find errors that are deliberately made to confuse them. Every answer and action is carefully noted and scored.

If you pass the advanced level you can take the master sommelier exam.

The third part is Master Sommelier search but, you must be invited take this last big test. This is where cowards need not tread. The Master Sommeliers already think you’re good if you give it a shot because they’re giving you the chance to become one of the select few, the chosen masters of the world. The exam itself has the same format as the advanced exam but is more difficult by several degrees. A useful test is the oral test. To be honest, I can’t imagine the depression.

The International Supreme Court is an exclusive club and the attempt is to limit membership. As more and more people become interested in exams it becomes more and more difficult. I took an Advanced level class but didn’t pass. I was told, “the written test was a disaster but, you didn’t limit yourself to the meeting or the blind tasting.” So, all in all, I did well.

There are currently less than two hundred Master Sommeliers in the world. Not all are men and, in fact, many women have recently passed the test. There is some evidence that women may actually be better at tasting and recognizing good food and wine than men.

In 1977 an American asked the Court to be allowed to take the test. He passed and then was allowed to open the ICMS chapter in America. Today there are several ways to get into Sommelier training. You can take a class at a culinary school or sometimes, at a university that has a hospitality school. The American Guild of Master Sommeliers is a Canadian organization that certifies wine professionals. The different classes all follow the same three-part model with exams at each level, but the International Court is the first, the most difficult and the most prestigious.

All of these can make the Sommelier role seem more sophisticated. But the truth is, in the real world the average person can’t afford to be snooty. The world of wine is very complicated. If it were up to me I would remove almost a third of the world’s wines from the top! It’s just too much, it’s too confusing for people and it seems overwhelming! I teach wine classes and lead private tastings in people’s homes. It can be fun and enlightening to taste and discuss wine and, among the people involved, it leads to greater understanding and happiness. A friendly guide is sometimes necessary.

The job of a sommelier is to be a knowledgeable, knowledgeable wine guide. The real task is to put together an accurate, well-chosen wine list that serves restaurants and food, and to offer customers well-known choices and the opportunity to try something new. The sommelier must train the staff to know the wine and be able to give good recommendations, because they cannot visit every table every night. Above all, the sommelier must show ease and comfort with the complexities of wine and his work and not overwhelm any customer with their vast knowledge. The sommelier should not show their expertise but should give a little to the guests of the restaurant who are interested and interested in exploring the whole world of wine. There are many people like that in the world.

Many restaurants have extensive wine lists but few employ a specialist who is knowledgeable about each wine. Restaurants often assign the task of managing the wine list to a bar manager or even a fast food server and, sometimes, these people can call themselves a sommelier. There is nothing. It comes from the original French meaning of the word. But in many cases the wine list and wine service are not up to the standards set by the chefs and caterers, and no one is responsible. If you walk into a place like that and have a question about a certain wine, good luck!

In the settled towns they find many opportunities to ply their trade. There are more real people working in Las Vegas than anywhere else and ICMS sommeliers, of all classes, are employed by Walt Disney Inc. more than any other organization. Dining experiences at restaurants that employ a sommelier make their important role visible. A helpful tip or the occasional story that goes along with a particular wine enhances a fine dining experience. If you meet a real sommelier, thank him. And if you find a great wine list without a sommelier to back it up, talk to the manager. There is a young man who needs a job.

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