A sommelier, often known as a wine steward, is a trained and skilled wine specialist who specializes in all areas of wine service as well as wine and food pairing in fine restaurants. In today's fine dining, the function of the wine steward is far more specialized and informed than that of a "wine waiter." According to Sommeliers Australia, the function is strategically comparable to that of the chef de cuisine.
A sommelier may be in charge of creating wine lists and books, as well as providing wine service and instruction to other restaurant employees. They pair and suggest wines that will best suit each meal menu item in collaboration with the culinary crew. This necessitates a thorough understanding of how food and wine, beer, spirits, and other beverages interact. A skilled sommelier also works on the restaurant floor, where he or she is in direct touch with customers. The sommelier is responsible for working within the patron's taste preferences and economic constraints.
In today's world, a sommelier's job may entail more than just working with wines; it may also include all areas of the restaurant's service, with an emphasis on wines, beers, spirits, soft drinks, cocktails, mineral waters, and tobaccos.
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