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Sommelier
A sommelier ( or or ; ), or wine steward, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing. The role of the wine steward in fine dining today is much more specialized and informed than that of a "wine waiter". Sommeliers Australia states that the role is strategically on par with that of the ''chef de cuisine''. Description A sommelier may be responsible for the development of wine lists and books and for the delivery of wine service and training for the other restaurant staff. Working along with the culinary team, they pair and suggest wines that will best complement each particular food menu item. This entails the need for a deep knowledge of how food and wine, beer, spirits and other beverages work in harmony. A professional sommelier also works on the floor of the restaurant and is in direct contact with restaurant patrons. The sommelier has a responsib ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sommelier F
A sommelier ( or or ; ), or wine steward, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing. The role of the wine steward in fine dining today is much more specialized and informed than that of a "wine waiter". Sommeliers Australia states that the role is strategically on par with that of the ''chef de cuisine''. Description A sommelier may be responsible for the development of wine lists and books and for the delivery of wine service and training for the other restaurant staff. Working along with the culinary team, they pair and suggest wines that will best complement each particular food menu item. This entails the need for a deep knowledge of how food and wine, beer, spirits and other beverages work in harmony. A professional sommelier also works on the floor of the restaurant and is in direct contact with restaurant patrons. The sommelier has a responsi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sommelier Knife2
A sommelier ( or or ; ), or wine steward, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing. The role of the wine steward in fine dining today is much more specialized and informed than that of a "wine waiter". Sommeliers Australia states that the role is strategically on par with that of the ''chef de cuisine''. Description A sommelier may be responsible for the development of wine lists and books and for the delivery of wine service and training for the other restaurant staff. Working along with the culinary team, they pair and suggest wines that will best complement each particular food menu item. This entails the need for a deep knowledge of how food and wine, beer, spirits and other beverages work in harmony. A professional sommelier also works on the floor of the restaurant and is in direct contact with restaurant patrons. The sommelier has a responsi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Court Of Master Sommeliers
The Court of Master Sommeliers (CMS) is an educational organisation established in 1977 to encourage improved standards of Alcoholic beverage, beverage service by sommeliers, particularly in wine and food pairing. From the court's inception through 2018, a worldwide total of 274 people have earned its Master Sommelier diploma, the highest level. History Organisations of wine professionals in England date to the 12th century, when the Worshipful Company of Vintners is believed to have been established. It gained a royal charter in 1364; although its control over the wine industry was gradually loosened by deregulation, the company continued to have considerable influence within it. In 1953, the first six Master of Wine, Masters of Wine were granted that title after passing an exam given by the company, and became heads of the Institute of Masters of Wine (IMW) established two years later. The first Masters came from many different professions, but none worked in the service indu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Sommelier Association
Italian Sommelier Association, 'AIS' (', sometimes also as known as ') is an Italian non-profit organization founded in Milan on July 7, 1965, officially recognised and legally acknowledged by the Italian government on April 6, 1973, - WSA / AIS Affiliation with formal President of the Republic decree #539 in 1973. Its founding members were Prof. Gianfranco Botti, Jean Valenti, Leonardo Guerra (''tax advisor'') and Italian sommelier Ernesto Rossi. Italian Sommelier Association is part and founding member of the Worldwide Sommelier Association (WSA), which is officially recognized across the world, wherever it is present with an affiliate. AIS is one of the oldest and actually the largest sommelier association in the world. Mission The aim of the Italian Sommelier Association, as stated in the third article of its charter, is to qualify sommelier’s role and profession, therefore adding value to wine, traditional specialties and gastronomy culture. Its aim is also to promote, ev ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beer Sommelier
A beer sommelier, also called a cicerone, is a trained professional, working in the hospitality and alcoholic beverage industry, who specializes in the service and knowledge of beer, similar to a traditional wine sommelier. The knowledge required for certification includes an understanding of styles, brewing, ingredients, history of beer and brewing, glassware, beer service, draught systems, beer tasting, and food pairings. The profession is relatively new but growing. Description The work of a beer sommelier is varied due to its infancy and the broadness of the beer and brewing industry. Typically people who qualify through one of the accreditation schemes work in the hospitality industry and will have responsibility for choosing and purchasing beer, oversee its correct storage and service, attend customers and educate staff. In the brewing industry, beer sommeliers may take tours and tastings as well as be sales representatives. In the retail industry, they may be in charge of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tastevin
Wine accessories are things that may be used in the storage or serving of wine. Wine accessories include many items such as wine glasses, corkscrews, and wine racks. Glasses Wine glasses are a type of glass stemware that are used to drink and taste wine from. Selection of a particular wine glass for a wine style is important, as the glass shape can influence its perception. Bottle openers Wine bottle openers are required to open wine bottles that are stoppered with a cork. They are slowly being supplanted by the screwcap closure. There are many different inceptions of the wine bottle opener ranging from the simple corkscrew, the screwpull lever, to complicated carbon dioxide driven openers. The most popular is the wine key, sommelier knife or "waiter's friend" which resembles a pocket knife and has a small blade for cutting foil and a screw with a bottle brace. Wine poppers are another means of opening wine. A hollow spike is driven through the cork of a bottle. A cartridg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine And Food Matching
Wine and food matching is the process of pairing food dishes with wine to enhance the dining experience. In many cultures, wine has had a long history of being a staple at the dinner table and in some ways both the winemaking and culinary traditions of a region will have evolved together over the years. Rather than following a set of rules, local cuisines were paired simply with local wines. The modern " art" of food pairings is a relatively recent phenomenon, fostering an industry of books and media with guidelines for pairings of particular foods and wine. In the restaurant industry, sommeliers are often present to make food pairing recommendations for the guest. The main concept behind pairings is that certain elements (such as texture and flavor) in both food and wine interact with each other, and thus finding the right combination of these elements will make the entire dining experience more enjoyable. However, taste and enjoyment are very subjective and what may be a "textbo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine And Food Pairing
Wine and food matching is the process of pairing food dishes with wine to enhance the dining experience. In many cultures, wine has had a long history of being a staple at the dinner table and in some ways both the winemaking and culinary traditions of a region will have evolved together over the years. Rather than following a set of rules, local cuisines were paired simply with local wines. The modern " art" of food pairings is a relatively recent phenomenon, fostering an industry of books and media with guidelines for pairings of particular foods and wine. In the restaurant industry, sommeliers are often present to make food pairing recommendations for the guest. The main concept behind pairings is that certain elements (such as texture and flavor) in both food and wine interact with each other, and thus finding the right combination of these elements will make the entire dining experience more enjoyable. However, taste and enjoyment are very subjective and what may be a " text ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Association De La Sommellerie Internationale
The Association de la Sommellerie Internationale is a nonprofit organization founded in Reims in 1969 to develop and promote the sommelier profession around the world. Every three years, it holds a competition in an international city and names a person as the best sommelier in the world. Meilleur Sommelier du Monde (World's Best Sommelier) The World's Best Sommelier Competition has been in existence since 1969. *2022 - France (city tbc) *2019 - Antwerp - Marc Almert (Germany) *2016 - Mendoza, Argentina, Mendoza - Jon Arvid Rosengren (Sweden) *2013 - Tokyo - Paolo Basso (Switzerland) *2010 - Santiago - Gerard Basset (United Kingdom) *2007 - Rhodes - Andreas Larsson (Sweden) *2004 - Athens - Enrico Bernardo (Italy) *2000 - Montréal - Olivier Poussier (France) *1998 - Vienna - Markus del Monego (Germany) *1995 - Tokyo - Shinya Tasaki (Japan) *1992 - Rio de Janeiro - Philippe Faure-Brac (France) *1989 - Paris - Serge Dubs (France) *1986 - Venice - Jean-Claude Jambon (Franc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine
Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment (terroir), and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. Wines not made from grapes involve fermentation of other crops including rice wine and other fruit wines such as plum, cherry, pomegranate, currant and elderberry. Wine has been produced for thousands of years. The earliest evidence of wine is from the Caucasus reg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Masters Of Wine
Master of Wine (MW) is a qualification (not an academic degree) issued by The Institute of Masters of Wine in the United Kingdom. The MW qualification is generally regarded in the wine industry as one of the highest standards of professional knowledge. The Institute was founded in 1955, and the MW examinations were first arranged in 1953 by the Worshipful Company of Vintners and the Wine and Spirits Association. Qualification Before enrolling in the MW study programme, prospective students must hold an advanced wine qualification, at least Diploma level from the Wine & Spirit Education Trust, or an appropriately high level sommelier certificate, such as Advanced Sommelier from the Court of Master Sommeliers. Also, prospective students need to have a minimum of three years' professional work experience in the global wine community. Applicants must submit a basic essay, a tasting paper, a brief statement explaining their interest in becoming a Master of Wine, and a reference to sup ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Restaurant
A restaurant is a business that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments. Etymology The word derives from early 19th century from French word 'provide food for', literally 'restore to a former state' and, being the present participle of the verb, The term ''restaurant'' may have been used in 1507 as a "restorative beverage", and in correspondence in 1521 to mean 'that which restores the strength, a fortifying food or remedy'. History A public eating establishment similar to a restaurant is mentioned in a 512 BC record from Ancient Egypt. It served only one dish, a plate of cereal, wild fowl, and on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
