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In the contemporary culinary world, "sommelier" is a term referring to one of the most fascinating jobs: "wine expert." Those in this profession meticulously sample various wines, helping diners choose the perfect pairing for their menu. They possess not only a refined palate but also a vast knowledge base, knowing which wines go well with which dishes. Their patience and keen insight have earned this profession a prominent place in the highly competitive food and beverage industry.
A sommelier is not just a "wine taster" as many people think. It's a job that demands extensive knowledge, a keen sense of taste, and a spirit of service that almost reaches the level of an art form.
Sommelier - the person who connects wine, food, and the emotions of the diner.
A profession requires many qualities.
A sommelier's job goes beyond simply tasting and selecting wine. They are able to read diners' minds through their glances, understanding their preferences, budget, mood, and even the dishes they choose, in order to offer the most suitable suggestions. A smooth Pinot Noir for a rich, fatty lamb dish, or a youthful Chardonnay to start a seafood feast... all depend on their skill in selecting wines to enhance the diner's experience at their private dining event.
Behind each of those suggestions lies thousands of hours of study and practice, along with an almost superhuman memory for taste. According to reports...Court of Master Sommeliers (2023), certification achievement rateMaster Sommelier- The highest professional title is awarded to only about 8% worldwide. The exam consists of three parts: theoretical knowledge, blind tasting, and practical service, and is considered "the most rigorous exam in the F&B industry."
Each glass of wine is selected not only based on knowledge but also on the sommelier's ability to understand the diner.
Moreover, a professional sommelier must understand the culture, geography, soil, and history of the wine, from the vineyards of Burgundy to emerging producers in Chile, South Africa, or Yamanashi (Japan). Wine is not just a beverage; it is the language of the land and climate where it is grown. And the sommelier is the interpreter of this language, both emotionally and scientifically.
The wine market – a fertile ground for those who understand the trade.
According to the report byGrand View Research (2024),The global wine market is valued at over $418 billion and is projected to reach $576 billion by 2030, with an average growth rate of 4.3% per year. The booming middle class and the demand for fine dining experiences have brought the sommelier profession into greater attention than ever before, especially in Asia.
In recent years, countries like Japan, South Korea, and Singapore have emerged as new centers of Asian wine culture, with networks of highly trained sommeliers.Japan Sommelier AssociationWith over 30,000 members, it is one of the largest associations in the world. Its meticulousness, respect for tradition, and spirit of learning have led many experts to believe that Asia is not only a place for importing and consuming wine, but also has the potential to become a promising wine-producing region in the world.
Behind every certification are thousands of hours of study and tasting – a grueling journey to reach the prestigious title of Master Sommelier.
In Vietnam, the number of professional sommeliers is still relatively modest, mainly concentrated in Hanoi and Ho Chi Minh City. However, there are clear signs of improvement, with more and more 5-star restaurants and hotels recruiting for positions such as Wine Director or Head Sommelier, and international courses like WSET (Wine & Spirit Education Trust) attracting more and more Vietnamese students. According to Wine Intelligence statistics (2023), Vietnam is one of the 5 fastest-growing wine markets in Southeast Asia, with a growth rate of over 7% per year. Along with this, the more sophisticated culinary habits of urban youth open up opportunities for sommeliers – the future “wine ambassadors”.
Behind every glass of wine
The work of a sommelier is the art of balance. A balance between knowledge and emotion, between service and guidance, between elegance and intimacy. A fine dining meal may be perfect in terms of dishes, but it will be incomplete without the companionship of wine. It is the sommelier who transforms that combination into a soulful experience. To do this, they must have a deep understanding of pairing – the art of combining wine and food. It's not just the basic rule of "white wine with fish, red wine with red meat," but also the interaction between acidity and fat, between tannins and proteins, between the oak notes and the caramel aroma of the sauce. A skilled sommelier can make diners exclaim:"I've never tasted anything this good until I paired it with this wine."
The work of a sommelier is the art of balance.
Interestingly, the sommelier profession isn't just about wine; it's about telling stories behind each bottle. They might tell of a region in Burgundy where the short harvest yields a Chardonnay with a pure flavor. Or of a small producer in Tuscany where the owner still stomps on the grapes with their feet, a tradition passed down through generations. A skilled sommelier doesn't just help diners choose wine; they help them understand why that particular glass is special. In the modern world of fine dining, where everything can be "Googled," the ability to tell stories is what sets a sommelier apart.
Wine culture is spreading rapidly in Asia, where sophistication and discipline are considered fundamental to the sommelier profession.
Aldo Sohm, Head Sommelier of Le Bernardin restaurant in New York, once said:"Wine isn't for showing off your knowledge. Wine is for connecting people, places, and emotions."Sommeliers typically begin their workday before the restaurant opens. They check the wine temperature, organize the cellars, taste samples, and make a list of bottles that need replacing. By the time customers begin arriving, they are already prepared for another day of service.
This profession demands high discipline, keen observation skills, and skillful communication. A sommelier must not only speak about wine in easily understandable language, but also do so in a way that makes the listener feel comfortable, not overwhelmed by the knowledge, and without making diners feel awkward or confused. In high-end restaurants, the sommelier also guides the experience. They know when to appear, when to offer advice, and when to simply smile and let guests discover for themselves. This "hidden" quality creates a unique charm that is both professional, graceful, and passionate.
Vietnam and its promising first steps
Speaking of sommeliers in Vietnam, there is still a significant gap. We have wine lovers and discerning importers, but the number of professional sommeliers is still small. However, the trend is changing.
Restaurants like The Monkey Gallery and Anan Saigon are beginning to invest seriously in their wine selections and training their service staff to be knowledgeable about wine or homemade beverages. Many Vietnamese restaurants now have wine lists of hundreds of labels, carefully selected by region, vintage, and style. Alongside this, Vietnamese wine communities continue to provide spaces for exchange and learning. This is a positive sign, showing that the sommelier profession is gradually gaining recognition not just as a service job, but as an independent specialty within the high-end F&B industry.
Each bottle of wine tells a story about the land, climate, and people, and the sommelier is the one who tells that story.
In a rapidly changing F&B world, where fine dining and wine pairing are on the rise, the role of the sommelier is expanding. They are no longer just wine pourers, but inspirers, storytellers, and sometimes guides on the entire wine-tasting journey. A glass of wine may be drunk in minutes, but the story behind it can last a lifetime, leaving a lasting aftertaste. This is built upon the hard work and creativity of countless sommeliers.
A good sommelier doesn't make wine more expensive; they make it more memorable.
