1. WELCOME TO THE SOMMELIER COURSE!
We are delighted that you have chosen the UK Sommelier Association to start the
journey in the beautiful world of wine!
We will be publishing pictures of the bottle of wine we will taste each evening on
Facebook Twitter & Instagram.
So please do not forget to follow us on:
UK Sommelier Association
@ UKSommeliers
uksommelier
2. ASSOCIAZIONE ITALIANA SOMMELIER
The Italian Sommelier Association (AIS), was founded on July 7th 1965
by Jean Valenti, a Sommelier of French origin.
Currently, the AIS has 50,000 members, the largest in the world,
continuously growing with the opening of branches around the world,
including Santo Domingo, Munich, Los Angeles, Tokyo, Shanghai,
Beijing, Guangzhou, Rostov and London.
12. SOMMELIER TASKS
- MANAGE THE WINE CELLAR
- SELECT WINES WITHIN YOUR BUDGET
- CREATE/ MANAGE THE WINE LIST
- GOOD RELATIONSHIP WITH SUPPLIER
- GOOD RELATIONSHIP WITH CUSTOMERS
- WORK ALONGSIDE KITCHEN STAFF
- CHOOSE WINES FOR THE SET MENU
- WINE SERVICE
15. - Courtesy and politeness– Remember that restaurants are public places
- Clarity with descriptions– Do not be too technical
- Verbal and gestural correctness– Be mild mannered
- Elegance in execution– Control your movements
- No theatrical mannerisms– No need to be flamboyant
- Multilingual skills– French and Italian would be advantageous
- Curiosity– Be eager to learn as much as possible
- Desire to be up to date– Be aware of developments and news
- Psychological instinct– Remember, you deal with people
- Basic cultural knowledge– Be able to entertain and engage with the
customer
16. - Detailed enogastronomical culture – Be knowledgeable in your field
- Inventory and revenue skills – Be capable of cellar management
- Basic information technology skills – Be able to use the computer
- Managerial skills – You are working in a complex environment
- Good initiative – Be able to make decisions
- Team player – Remember that you have to cooperate with co-workers
- Service knowledge – Be impeccable during service
- Punctuality – Be precise and on time
- Self-control – Think before acting
- Personal hygiene – Be well groomed
- Professional ethics – Be an exemplary Sommelier
18. SERVICE TEMPERATURE
SWEET AND DRY SPARKLING 6/8°
DRY WHITES YOUNG AND FRUITY 8/10°
AROMATIC DRY WHITES - OFF/MEDIUM DRY - ROSE’ 10/12°
SWEET AND FORTIFIED WHITES 12/14°
FULL BODY AND AGED WHITES 12/14°
LIGHT REDS, DELICATE AND FRUITY, LOW TANNINS 14/16°
RED WINES CARBONIC MACERATION 14/16°
SWEET AND FORTIFIED REDS 16/18°
MEDIUM BODY REDS WITH MEDIUM TANNINS 16/18°
LONG AGED FULL BODY, ROBUST REDS 18/20°
35. TASTEVIN
The saucer-like cups were originally created by Burgundian winemakers to
enable them to judge the clarity and colour of wine that was stored in dim,
candle-lit wine cellars. Regular wine glasses were too deep to allow for
accurate judging of the wine's colour in such faint light.
Tastevins are designed with a shiny faceted inner surface. The bottom of the
cup is convex in shape. The facets, convex bottom, and the shiny inner surface
catch as much available light as possible, reflecting it throughout the wine in
the cup, making it possible to see through the wine.
95. TAKE THE BOTTLE FROM THE ICE BUCKET, DRY IT AND
PLACE IT ON THE SERVICE TABLE (GUERIDON)
REMOVE FOIL
96. OPEN A SPARKLING WINE
-KEEP THE THUMB ON THE TOP
-TWIST THE WIRE TO OPEN THE CAGE
-REMOVE THE MUZZLE (CAGE-MUSELET). BE SURE TO KEEP THE THUMB ON THE TOP
OF THE CORK
-WITH THE FINGERS HOLD FIRMLY THE CORK AND THE NECK
-GRIP THE BASE OF THE BOTTLE WITH THE OTHER HAND
97. -HOLD THE BOTTLE AT 45 DEGREES AND SLOWLY TWIST THE BOTTLE OFF THE
CORK
-KEEP THE BOTTLE AWAY FROM CUSTOMERS
-EASE OUT THE CORK WHILE TWISTING AND AVOID THE “POP”. WE SHOULD
HEAR A WHISPER-SOFT “PFFT” RATHER THAN A BIG POP
-KEEPING THE BOTTLE AT AN ANGLE HELPS AVOID A GEYSER OF FOAM, BECAUSE
A LARGER SURFACE AREA WITHIN THE BOTTLE MINIMIZES BUBBLING
