As important as the dishes on the menu, the wine, and the person who recommends it – the sommelier – are an integral part of the reputation of a good restaurant, especially in hotels. Close-up on this exciting profession whose job prospects are very good for the next few years throughout Quebec.
Server and Manager
Attentive, the sommelier provides wine service and advice to customers. “You have to be a good server, first of all,” emphasizes Virginie Létourneau, head waitress and sommelier at the Fairmont Château Montebello. “Every customer must be comfortable asking me to their table.”
A sommelier develops and renews the wines and spirits card, works with suppliers, in consultation with the manager. Virginie Létourneau underlines the managerial aspect of the profession. She manages the cellar inventory and trains staff in food and wine matching. “I also update the software for the serves, calculate the costs (the percentage of profit) and apply the establishment’s purchasing policy.”
Professional qualification
Employers generally require a vocational diploma (DEP) in restaurant service or a college diploma (DEC) in hotel management techniques. These qualifications then lead to certification in professional specialization (ASP) in wine stewardship. Virginie Létourneau is a Level 3 graduate of the London Wine & Spirits Education Trust (WSET), the international benchmark organization for eduction in wine knowledge.
An apprentice sommelier is far from just doing tasting. He also studies the geographies of grape varieties, winemaking processes, vine diseases and the laws.
Skills required
A sensitive sense of smell and taste are of course necessary to develop wine skills. “A good photographic memory is important for the theory. Another, sensory, to recognize the aromas,” explains the sommelier.
The profession of sommelier in a tourist accommodation establishment also requires teamwork abilities as well as solid pedagogical and relational skills. An open mind and humility are also essential qualities: “The image of the snob sommelier who imposes his own tastes as fortunately less and less true,” says Virginie Létourneau.
The Quebec distinction
Considered as one of the biggest markets in terms of supply and diversity of wines, Quebec produces talented sommeliers. Like Élyse Lambert and Véronique Rivest, women are now making their mark in the profession, and the province is distinguished by its number of sommeliers, more than anywhere else.
Continuous learning
A good sommelier obviously informs himself about new wines and trends, but also developments in cuisine. For Virginie Létourneau, “rubbing shoulders with more experienced peers, finding mentors and surrounding yourself with passionate people is vital. I avoid drinking the same wine twice; I take pleasure in the sense of everything: flowers, spices, even rocks!”, adds the sommelier.