Wines, Spirits and Beverage Management Culinary Schools

Wine and Spirits

The old image of a wine steward or sommelier was that of a rather snotty man in a tuxedo tasting and serving wine to very wealthy individuals at very exclusive restaurants, but thanks to the recent popularity and accessibility of good wine that’s all changing. Even casual restaurants are employing sommeliers to review their wine lists, making these wine experts in high demand. Sommeliers are not only knowledgeable about the best wines, but also in wine service, wine procurement, wine storage, and wine cellar rotation. They are also skilled at pairing the best wines with a restaurants menu (something you may have noted is now popular is for good restaurants to suggest certain wines with specific dishes—this would be on the advice of a sommelier).

In order to become a master sommelier, you need to complete a rigorous course of training, usually at a culinary school, for periods lasting nine months to two years. This specialized training is in high demand and very competitive. If this is the field for you, get your application in now—spots fill up quickly!