noun From Old French somelier (official in charge of provisions), from Old Provençal saumalier (pack-animal driver); the role evolved from cellar and provisions management to specialised wine service by the 19th century

Sommelier /ˌsɒməˈljeɪ/

A trained and knowledgeable wine professional, typically working in a restaurant, hotel or wine retail environment, who is responsible for the selection, procurement, storage and service of wine. A sommelier advises guests on wine choices, manages the wine list, maintains the cellar and pairs wine with food. In formal usage, the title is associated with professional qualifications from organisations such as the Court of Master Sommeliers (CMS) or the WSET.

The sommelier's role

Restaurant sommelier

The classical role: responsible for the wine list, cellar management, service at the table, and advising guests. A head sommelier manages the wine programme and may also cover spirits, water and other beverages. In fine dining, the sommelier is as central to the guest experience as the head chef.

Master Sommelier (MS)

The highest qualification awarded by the Court of Master Sommeliers. Only around 270 people have passed the Master Sommelier examination worldwide. The exam covers theory (Diploma), practical service and blind tasting of six wines in 25 minutes. The blind tasting component — identifying variety, region and vintage without labels — is considered among the most difficult professional examinations in any field.

WSET qualifications

The Wine & Spirit Education Trust (WSET) offers qualifications from Level 1 to Level 4 Diploma, used both by sommeliers and by enthusiasts. The WSET Diploma is considered equivalent to the theoretical component of the Court of Master Sommeliers Diploma exam. Many working sommeliers hold both WSET and CMS qualifications.

Wine buyer / retail sommelier

Outside restaurants, sommelier skills are applied to wine buying (for retailers, importers, airlines, hotels), writing and education. The title is used loosely in some commercial contexts; in professional usage it typically implies verifiable qualifications and experience in wine service.

The blind tasting requirement

At the Master Sommelier level, candidates must correctly identify six wines — grape variety, region, country and vintage — without seeing labels, in 25 minutes. The wines are served in black glasses or standard glasses depending on the examination. Candidates must identify not just the region but the producer style and vintage year within a typical range. This requires thousands of hours of structured tasting practice and an encyclopaedic knowledge of how different varieties, climates and winemaking approaches express themselves. The how to taste wine guide covers the structured tasting approach used in professional assessment. For how aroma development across wines is described, see the bouquet glossary entry.

Working with a sommelier

A good sommelier is there to improve your experience, not to judge your knowledge. The most useful information you can give is your budget (they will not reveal it to other guests), what you are eating, and a rough style preference or a wine you have enjoyed before. You can also simply describe what you don't like: "I find very oaky wines heavy" or "I prefer wines without too much tannin" gives the sommelier exactly what they need. Many guests hesitate to engage with sommeliers for fear of appearing unknowledgeable — this is a missed opportunity. For guidance on identifying your own preferences before dining, the style questionnaire gives a useful framework.

Sources: Court of Master Sommeliers, WSET (qualification pathways), Institute of Masters of Wine, Jancis Robinson MW, Decanter (sommelier profiles and education). Corrections via the contact form.

Questions

About sommeliers.

What does a sommelier do?

A sommelier's core responsibilities in a restaurant are: building and managing the wine list (selecting wines that complement the menu, represent value and suit the restaurant's style); maintaining the wine cellar (storage, stock management, inventory); serving wine at the table (presenting, opening, decanting and pouring); and advising guests on wine choices, including pairing recommendations and guidance on the list. In many fine dining establishments, the sommelier also manages spirits, Champagne and water service. Senior sommeliers may manage a team, negotiate with suppliers and handle the commercial side of the wine programme. See the serving temperature guide for one aspect of technical service knowledge.

What qualifications do sommeliers have?

The two main qualification pathways for sommeliers are the Court of Master Sommeliers (CMS) and the Wine & Spirit Education Trust (WSET). The CMS pathway has four levels: Introductory Sommelier, Certified Sommelier, Advanced Sommelier and Master Sommelier. The Master Sommelier examination is one of the most difficult professional examinations in any field — only around 270 people have passed it since the first exam in 1969. WSET qualifications run from Level 1 (award) to Level 4 (Diploma) and are widely recognised globally, taken by both professionals and enthusiastic amateurs. Many sommeliers hold both CMS and WSET qualifications, as they complement each other: CMS focuses more on practical service; WSET emphasises theory and academic rigour.

What is a Master Sommelier?

Master Sommelier (MS) is the highest title awarded by the Court of Master Sommeliers and one of the most difficult professional qualifications in any field. The examination has three components: theory (covering wine regions, production, service, spirits and beverages), practical service (demonstrated restaurant service and decanting), and blind tasting (identifying six wines — grape variety, region, country and vintage — in 25 minutes, without labels). Candidates must pass all three components. As of 2026, fewer than 275 people hold the Master Sommelier title worldwide. The CMS is distinct from the Master of Wine (MW) qualification, which is awarded by the Institute of Masters of Wine and focuses more on the academic, production and commercial side of wine.

What is the difference between a sommelier and a Master of Wine?

A sommelier is primarily a service professional — trained in wine service, cellar management and guest interaction, typically working in hospitality. A Master of Wine (MW) is an academic and industry qualification awarded by the Institute of Masters of Wine in London, covering wine production, business, communication and tasting at the highest level. The MW requires written examinations and a research paper; it has around 400 holders worldwide. Many MWs work in writing, education, production or commerce rather than restaurant service. Some wine professionals hold both qualifications. The Court of Master Sommeliers and the Institute of Masters of Wine are separate organisations with different emphases — service expertise versus academic and industry knowledge.

How do you become a sommelier?

Most sommeliers enter the profession through hospitality work — starting in restaurant front-of-house service and developing wine knowledge through experience and study. The formal route involves taking WSET qualifications (Level 2 for a foundation, Level 3 for serious competence, Level 4 Diploma for professional qualification) or Court of Master Sommeliers levels (Introductory and Certified are achievable within a year or two; Advanced and Master require years of dedicated study and tasting). Many working sommeliers study alongside their jobs. The practical experience of working in a wine environment — serving guests, managing cellars, tasting regularly — is as important as formal qualifications. Joining the Association of Wine Educators or the UK Sommelier Association provides networking and professional development.

How should I talk to a sommelier in a restaurant?

Tell the sommelier your budget (they are trained to work within it discreetly), what food you are having, and roughly the style you enjoy — or what you don't like. You don't need wine knowledge to have a useful conversation: "I like fruity reds without too much tannin" or "I want something that works with the fish, ideally under £60" is entirely sufficient. A good sommelier will never make you feel inadequate for not knowing wine — their job is to match you to a bottle you will enjoy, not to demonstrate their knowledge. For background on how to describe what you like, the style questionnaire can help you identify your preferences.