Which statement best describes the role of a sommelier?

• A. Schedules room service deliveries to guest rooms.
• B. Manages the wine list and coordinates glassware cleaning.
• C. Manages the wine list, recommends wine pairings, and ensures proper storage and handling of wines.
• D. Handles inventory for non-alcoholic beverages only.

Answer: (C)

A sommelier is the wine program expert in a dining operation, responsible for shaping and maintaining the wine experience from purchase to service. The best description is that they manage the wine list, recommend wine pairings with the menu, and ensure proper storage and handling of wines. This covers selecting and updating the cellar to meet concept and guest preferences, guiding guests with informed pairings that complement dishes, and maintaining proper conditions for wine to age and serve well—temperature, humidity, light exposure, and rotation. They also oversee service aspects like proper opening, decanting if needed, pouring technique, and ensuring the right glassware is clean and ready. While coordinating glassware care is part of the role, the full scope includes pairing guidance and storage/handling, which are essential to a cohesive wine program. The other options omit these critical elements, focusing instead on tasks outside the wine program or on non-alcoholic beverages.