Matthew Tesov
Nice to Meet You!
A sommelier and wine expert with over seven years of experience in the wine industry, founder of Wine Academy, and author of courses that combine professional depth of knowledge with a relaxed, friendly atmosphere. Known simply as Matthew to his friends, he opens the door to the world of wine in such a way that every lecture or tasting becomes an exciting journey through aromas, flavors, and stories.
What Does a Sommelier Actually Do in a Restaurant?
The work of a sommelier is shrouded in romance. The imagination paints a picture of an elegant person with a glass in their hand, tasting expensive wines.
From the outside, it looks like a dream job. But the reality is somewhat different. The work of a sommelier is not just a glass of wine in their hand, but also serious work. It is a profession where business meets art.
The wine list as a strategy
The main task of a sommelier is to create a wine list. It must perfectly match the restaurant’s menu, so the sommelier thoroughly analyzes the concept of the establishment. He works in tandem with the chef, and together they search for the perfect flavor combinations.
Mathematics is important here. It is necessary to find a balance between quality and price. The sommelier is constantly negotiating with suppliers. He looks for discounts and exclusive items.
His goal is to make sure that the establishment makes a profit and the guest gets a fair price.
The invisible part of the job
Most of the duties are hidden from the guests’ eyes. This is the work in the warehouse.
Wine is a living product. It requires the right temperature and humidity. The sommelier is responsible for ensuring that each bottle is stored perfectly.
It also involves constant accounting. Inventory is an unavoidable routine. You need to know exactly how many bottles are left and what needs to be reordered for Friday.
Working in the dining room and communicating
The most interesting part begins in the evening — working in the dining room. Here, the sommelier becomes a psychologist.
His goal is not to sell the most expensive bottle. His goal is to understand the guest’s mood. He helps choose a wine that will make the evening special.
Proper serving, choice of glasses, temperature of the drink — all this is the responsibility of the sommelier. This is the true art of hospitality.
The sommelier as a team mentor
One man is not an army. A sommelier cannot approach every table. Therefore, he must train the team.
They conduct tastings for waiters. They explain flavors in simple terms. Waiters need to understand how one wine differs from another in order to confidently advise guests.
Sommeliers inspire their team with a love of wine. This increases sales and the level of service throughout the restaurant.
A profession for those in love with their work
The profession of sommelier is a lifestyle. It requires deep knowledge, discipline, and passion. You need to understand geography, grape varieties, and production technologies. You need to be able to count money and understand people.
Sounds complicated? In fact, you can learn this by completing special sommelier training. The main thing is the right approach and practice. We cover and practice all these skills in our course “La Dilettante – Wine from Scratch.” You will get not just dry theory, but real tools for work. If you are ready to dive into this world, start your journey now.
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