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In the contemporary culinary world, sommelier is a noun that refers to one of the most interesting jobs, which is "wine expert". People who do this job often tirelessly try many different types of wine, and are the ones who help diners choose the wine that best matches the menu. They not only have a delicate tongue but also seem to have a "belly of knowledge" to know which wine goes with which dish. Their patience and sensitivity have gradually made this job gain a foothold in the harsh F&B industry.
A sommelier is not just a “wine taster” as many people think. It is a job that requires extensive knowledge, a delicate sense of taste and a service spirit that almost touches the threshold of art.
Sommelier - the person who connects wine, cuisine and diners' emotions
A profession that requires many factors
A sommelier’s job doesn’t stop at tasting and choosing wines. They are the ones who can read diners through every look, understand their preferences, budget, mood and even the dishes they choose to make the most suitable suggestions. A glass of soft Pinot Noir for a fatty lamb dish, or a young Chardonnay to start a seafood party… all rely on their talent to choose to make diners have a better experience at their own party.
Behind each of those suggestions are thousands of hours of study and practice, and a near-supernatural taste memory. According to a report byCourt of Master Sommeliers (2023), certificate attainment rateMaster Sommelier- the highest title in the profession, only about 8% of the world. The exam consists of three parts: theoretical knowledge, blind tasting and practical service, considered as "the toughest exam in the F&B industry".
Each glass of wine is chosen not only based on the sommelier's knowledge but also on his ability to understand the diner.
In addition, a professional sommelier must also understand the culture, geography, soil and history of wine, from the vineyards of Burgundy to the emerging producers in Chile, South Africa or Yamanashi (Japan). Wine is not just a drink, it is the language of the land and climate where it is grown. And the sommelier is the one who interprets this language, emotionally and scientifically.
Wine market - fertile land for professionals who understand the profession
According to the report ofGrand View Research (2024),The global wine market is valued at over $418 billion and is expected to reach $576 billion by 2030, growing at an average rate of 4.3% per year. The booming middle class and the demand for fine dining experiences have brought the sommelier profession into the spotlight more than ever, especially in Asia.
In recent years, countries like Japan, South Korea and Singapore have emerged as new hubs of Asian wine culture, with networks of well-trained sommeliers.Japan Sommelier AssociationCurrently with more than 30,000 members, it is one of the largest associations in the world. The meticulousness, respect for etiquette and the spirit of learning make many experts believe that Asia is not only a place to import and consume wine but also has the potential to become a promising wine production place in the world.
Behind every certificate are thousands of hours of study and tasting - the arduous journey to reach the prestigious title of Master Sommelier
In Vietnam, the number of professional sommeliers is still quite modest, mainly concentrated in Hanoi and Ho Chi Minh City. However, signs of improvement are clear, more and more 5-star restaurants and hotels are recruiting Wine Director or Head Sommelier positions, international courses such as WSET (Wine & Spirit Education Trust) are increasingly attracting Vietnamese students. According to Wine Intelligence statistics (2023), Vietnam is one of the 5 fastest growing wine consumption markets in Southeast Asia, with a growth rate of more than 7%/year. Along with that, the more sophisticated culinary habits of urban youth open up opportunities for sommeliers - future "wine ambassadors".
Behind every glass of wine
The sommelier’s job is the art of balance. The balance between knowledge and emotion, between service and orientation, between elegance and intimacy. A fine dining meal can be perfect in terms of food, but it will not be complete without the companionship of wine. It is the sommelier who turns that combination into a soulful experience. To do that, they must have a deep understanding of pairing - the art of combining wine and food. It is not just the basic rule of “white wine with fish, red wine with red meat”, but also the interaction between acid and fat, between tannin and protein, between the oak aroma and the caramel aroma of the sauce. A good sommelier can make diners exclaim:“I never thought this dish tasted so good until I drank it with this wine."
The sommelier's job is the art of balance.
Interestingly, sommeliers are not just about wine, but also about the stories behind each bottle. They might tell a story about a region in Burgundy where the harvest is short but produces a clean Chardonnay. Or a small producer in Tuscany where the owner still tramples the grapes by foot, as his ancestors did. A good sommelier doesn’t just help diners choose a wine, they help them understand why that glass of wine is special. In the modern world of fine dining, where everything can be “Googled,” storytelling is what sets a sommelier apart.
Wine culture is spreading strongly in Asia, where sophistication and discipline are considered the foundation of the sommelier profession.
Aldo Sohm - Head Sommelier of Le Bernardin restaurant (New York) once said:“Wine is not about showing off knowledge. Wine is about connecting people, places and emotions."Sommeliers often start their workday before the restaurant even opens. They check the temperature of the wine, organize the cellar, do sampling, and make a list of bottles that need replacing. By the time the guests start arriving, they’re already preparing for a new day of service.
This profession requires high discipline, keen observation and skillful communication skills. A sommelier must not only talk about wine in an easy-to-understand language, but also do it in a way that makes the listener feel comfortable, not "overwhelmed" by knowledge, not making the diner feel shy and bewildered. At high-end restaurants, sommeliers are also the ones who guide the experience. They know when to appear, when to advise, and when to just smile and let the guest discover for themselves. It is this "invisibility" that creates a unique charm that is both professional, graceful and passionate.
Vietnam and its promising first steps
When it comes to sommeliers in Vietnam, there is still a certain gap. We have wine lovers, sophisticated importers, but the team of professional sommeliers is still small. However, the trend is changing.
Restaurants like The Monkey Gallery, Anan Saigon… have started to seriously invest in wine lists and train their service staff to understand wine or homemade drinks. Many Vietnamese restaurants now have wine lists of up to hundreds of labels, carefully selected by region, year and style. Along with that, Vietnamese wine communities always create spaces for exchange and learning. This is a positive sign, showing that the sommelier profession is gradually being recognized not only as a service job, but as an independent specialty in the high-end F&B sector.
Each bottle of wine is a story about the land, the climate and the people, and the sommelier is the one who tells that story.
In a world of F&B that is changing every day, when the trend of "fine dining" and "wine pairing" is on the rise, the role of sommeliers is also expanding. They are no longer just "pouring wine", but rather inspiring people, storytellers, and sometimes even guides for the whole journey of enjoyment. A glass of wine can be drunk in a few minutes, but the story behind it can last forever, like a deep aftertaste. That is built from the efforts of many sommeliers who are working hard and creating.
A good sommelier doesn't make wine more expensive, they make it more memorable.
