By contemporary Sommelier we mean a professional of the highest level who has a 360° knowledge not only on the world of wine but also on all the drinks that may accompany the meal, since the Italian table like that of many countries in the world is now spread from global suggestion that blend transversely with the Mediterranean cuisine. The new sommelier, as interpreted by modern catering culture, will have to know and know how to combine extremely popular and consumed drinks from other continents, in addition to wine, spirits and liqueurs, such as mineral waters, beers, teas, coffees, sake and infusions, thanks to a constantly growing market that is increasingly specializing in the area of personalization of taste and in the game of pairings drinks with food.
The new Sommelier will also have to know the potential of each drink grasp and suggest the best combinations to a more and more demanding public, with a particular attention to an increasingly refined, ethnic and deconstructed food , with the aim to find the link with the different cultures and gastronomies and to discover, for example, that it is possible to accompany a fresh and tasty Mediterranean dinner with a herbal drink, as well as a particular Italian wine can be the ideal combination for a spicy Indian cuisine dinner or a delicate Japanese sushi.
The contemporary Sommelier will have to be encouraged to experiment with pairings once considered “heretical” such as wine and ice cream or wine and chocolate, of great tendency that aim to underline the multi-sensory aspects of tasting, in particular with regard to “sensual” foods like ice cream and chocolate.
Defined experiences and the learned creativity of the modern Sommelier, attention will finally be paid to the managerial aspects of the profession: from the reasoned composition of the wine list, to the organization of the wine cellar, from the management of purchases to the definition of the break-even point or the enhancement of the stocks, without neglecting the elements of psychology useful to get in tune with the customers, to marketing and communication theme, essential elements for the success of each company for which the Sommelier manages an absolutely strategic area and of it he/she is the irreplaceable “operator-communicator”.
