They are two complementary figures in the world of wine, but each with their own speciality.
We start with the sommelier as the most popular and well-known term. It usually refers to an employee of a restaurant with a wine list, who is responsible for selecting a range of wines, recommending them to the customer and serving them according to etiquette. In fact, a sommelier is a waiter specialised in wines, who may also be entrusted with some additional functions.
The main area of knowledge that a sommelier must master impeccably is not so much the wine itself, but rather wine etiquette, the rules for presenting wine to the customer, uncorking the bottle, decanting and pouring wine into glasses. Wine-tasting skills are essential for a sommelier to identify faults and diseases in wine and to check the preservation of the bottle presented to the customer. Of course, a top sommelier goes further. He often accumulates very considerable tasting experience and wine knowledge.
The work of the taster is very different from that of a sommelier. The taster's job is to assess the quality of wines and wine materials. The taster must have a good sense of smell and a good memory for smells and tastes. He does not have to learn the price, the rules of wine etiquette and other data. The taster is a key figure in wineries and wine companies. In practice, he certifies the quality of the wines we drink every day.
