Sommelier

He is a figure who detaches himself from the production process from wine but which takes on more and more importance in the wine world. His task is to taste and let wine be tasted, providing interested parties with the tools to distinguish and appreciate it. He studies and evaluates every aspect of wine and takes care of the service in the room where he welcomes the customer to offer him a pleasant tasting experience. During the service, the sommelier explains the characteristics of the chosen wine, proposes and suggests combinations with food and checks customer satisfaction at the end of the meal. But, before getting to the approach with the consumer, the sommelier also takes care of the selection of wines and the choice of suppliers based on the needs of the restaurateur, the available budgets and, of course, the tastes of the customer's target. In addition, it also manages the inventory, monitoring the warehouse stock, taking care of the correct storage of the wine and updating the wine list.