They are Two complementary figures in the wine world, but each with its own specialty.
We begin with. the sommelier as the most popular and well-known term. It usually refers to a restaurant employee 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 who specializes in wines and who may also be entrusted with some additional functions.
The main area of knowledge that a sommelier must master flawlessly 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 defects 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 evaluate 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 or she does not have to learn price, rules of wine etiquette and other data. The taster is a key figure within wineries and wineries. Basically, he certifies the quality of the wines we drink every day.
