Celebrating the "Somm"

The word sommelier can evoke myriad responses from people. Some think of the pretentious wine servers of the past or high-profile somms from Netflix documentaries, while others simply struggle to pronounce the word at all. Pronounced “suh-mel-yay,” this title is formally defined as a wine steward in a restaurant. However, the role, impact and persona of your everyday sommelier is changing. Now, more than ever, sommeliers are crossing boundaries and discovering new ways to pass on their knowledge to wine drinkers.

The road to becoming a sommelier starts with an organization called The Court of Master Sommeliers. It is this group that is responsible for testing and certifying those who wish to be accredited as wine subject matter experts. The certified sommelier examination is a three-part exam testing a candidate’s blind tasting skills, theoretical wine comprehension and service of wine. If one passes all three of the sections in the day-long exam, then he or she is deemed a certified sommelier.

Passing the rigorous exam requires hours upon hours of intense study of wine regions, maps, grapes, producers, vineyards and service standards along with sampling hundreds of wines to commit them to memory. Once one achieves the title, the next step is deciding what to do as a sommelier. Here in Northeast Florida, some sommeliers choose to share their expertise in a restaurant setting, while others act as wine sales reps or provide a personal touch in wine shops. All are committed to sharing their knowledge to help elevate a diner’s wine experiences for any type of celebration.

Christof Bauer, Wine Director at Preserved in St. Augustine, believes sommeliers should be experts “on all things beverage (not just wine) and service in a restaurant,” and considers himself “a wine geek, mind reader and elevated experience creator.” His tip for holiday celebrations? “The Pinot Noir grape is your secret weapon for large groups of friends and family because it’s dynamic and pairs with many dishes,” says Bauer. This season try Roast Goose with red cabbage, lingonberry preserve and spätzle surrounded by wild mushroom infused sauce, because, according to Bauer, “this combination will make the Pinot Noir sing.”

For Julia Belton, who sells wine for Breakthru Beverage, a sommelier “is a true connoisseur of wine, but in an unpretentious way, with the ability to make the subject of wine understandable for all.” She suggests the holidays can be a chance to branch out. “Try new wines and introduce them to friends and family. For instance, a Pinot Gris from Alsace in France is the perfect wine to take people out of their comfort zones,” says Belton. “A sweet potato casserole with cinnamon and nutmeg, topped with toasted marshmallows is excellent with Pinot Gris. The richness and slight spice of the wine will be enhanced with the sweetness and spice of the casserole,” Belton recommends.

Being able to listen to customers is a critical skill for a sommelier, according to Kris Reed. In his role as wine expert at Royal Palm Wine and Tapas in Atlantic Beach, he sees his job as a wine professional “dedicated to listening, facilitating and creating a continued relationship with consumers who are seeking wine advice.”

When it comes to seasonal sipping, “bigger isn’t always better for the holidays,” Reed says. “Switch out the expensive, burly Napa Cab for a more versatile Cabernet Franc from the Loire Valley in France. Dark turkey meat is the perfect pairing for Cabernet Franc. The gamey rustic nature of the meat brings out the mineral and bright herbal quality of the wine."

Eamon Shea works as a sommelier at Restaurant Orsay and believes a sommelier’s expertise should include all things dining and drinks. “A sommelier’s knowledge goes further than just wine mastery,” says Shea. “The role should use service and beverage skills to orchestrate an experience for guests in a restaurant.” His advice for an unforgettable meal this holiday season is to “be extra curious about wine by asking questions and letting the wine professional use their knowledge to match a wine with your palate, along with your meal.” He recommends pairing roasted chestnuts with Port as a new holiday tradition.

Whether you’re dining out or looking for the perfect bottle to add to your holiday menu, consider the advice from a subject matter expert and consult with a sommelier. The region has a community of wine professionals dedicated to sharing their love of wine. This holiday season seek out a sommelier and see what wine magic they can create for you. All in all, a sommelier strives to help you make beautiful memories with wine and that’s definitely worth raising a glass to.