What is the role of a Sommelier?

• A. Manages the volume of beer kegs and kegs rotation.
• B. Oversees all non-alcoholic beverages menu design.
• C. Manages the wine list, recommends wine pairings, and ensures proper storage and handling of wines.
• D. Handles only wine bottle opening at table.

Answer: (C)

A sommelier’s role centers on the wine program—selecting and curating the wine list, recommending wine pairings with dishes, and ensuring wines are stored and handled properly from cellar to table. This means choosing wines that fit the menu, balancing variety with price, maintaining accurate inventory, and working with suppliers, the kitchen, and front-of-house staff to deliver consistent quality. They train staff on wine service, proper glassware, temperature, decanting, and pouring, and oversee storage conditions to protect wine until it’s served. The other options miss the broader scope: beer keg management is a beer program task, overseeing non-alcoholic beverages is typically led by a beverage director or bar manager, and handling only bottle opening at the table doesn’t capture the planning, inventory, and service responsibilities of a sommelier.