Nothing makes me feel like more of an idiot than a conversation with a sommelier. In my work I sometimes get to chat with astronomers, and even when they talk about things like dark matter and the expanding universe, I feel more in my element than when someone is patronisingly guiding me through a wine list.
You’ve no doubt spoken to one if you’ve ever visited a restaurant that’s either genuinely fancy or has tickets on itself – sommeliers are those waiters who’ve done some kind of TAFE course in wine who turn up to your table and make you feel inadequate.
Their job has no English word – the wine-snob industry prefers just to use the French term, which I would argue speaks volumes about their profession. Continue Reading →