Sommelier is a word derives from a French term average, smaller, referring to the person who was responsible for procuring supplies and maintenance shop in the royal house. A modern sommelier is someone who focuses on the purchase, storage and serving of wine and drinks in a restaurant. You can also look for the best sommelier wine training courses online.
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It was a formal system for the training of professional sommeliers for only sixty years. The British have always made room for fine wine and very seriously, even if their home country has not produced very good wine or a very fine kitchen and the wine trade.
Its various acquisitions by the European war and occupation of colonial outposts over the centuries, the British have had a hand in the development of many of the largest most modern wine regions of the world.
The modern sommelier should be experts not only in wine, but beer, distilled spirits, cordials and aperitifs, formal table service, and even a cigar service. To become sommelier there is a three-tier system with a three-part exam is available.
Level One is the certification exam. Where an applicant has spent time in the wine profession, whether in restaurants and hotels or the wine trade, they can do this test.
Level two is an advanced degree or Master Sommelier examination. At this level, you are supposed to already be an expert. A brief refresher course is offered again, but realistically if all of a candidate for this course is the unknown all, their hope of passing is lost. The exam is given in three parts.
While there's nothing like practice in the proverbial quest for perfection, choosing the wrong goblet along the way detracts from your enjoyment of the wine. Although no one can stop you sipping your wine out of any glass, cup or tumbler that catches your fancy, there are special wine glasses designed to help you see, smell and taste the best wine. You can also look for the best wine tasting course online.
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Generally, every wine glass should be clear and unadorned to help you view the color and the clarity of the wine. Colored glasses and crystal glasses are, therefore, not in the running.
Then you have to take into consideration the temperature the wine should be served at. Since the warmth of your hands will increase the temperature of the wine, the stem of the glass should be long enough for you to hold the glass without handling the bulb. Red wines may be served in shorter stemmed glasses as these are generally drunk at room temperature.
Best for the bouquet:
The second aspect of wine tasting, as we had discussed earlier, is the bouquet of the wine. To nose the wine, you need to shake it up a bit by twirling it in the glass. This means that the glass should be large enough to enable you to hold a substantial amount without being filled to the brim.
Always fill only two thirds of the glass. There's nothing more irritating than trying to rotate your glass, and having the wine spill all over your clothes.
Glasses that are curved inward at the top will intensify the bouquet. The tulip which narrows towards the rim is good for both red and white wines. When you sniff the wine, the tulip channels the aroma to the nerve receptors at the rear of the nasal cavity.