El Trabajo de los Sommelier
En sus conocimientos deben tener zonas de producción, tipos de vinos y uvas. Estar en continuo aprendizaje, estar al día,
saber gestionar una Cava (y cómo hacerla rentable), catar, catar, catar y tener
una intuición afiladísima para saber qué
pasa en cada mesa, reconocer que sobre sus hombros pesa una responsabilidad
enorme, porque debe acercar el vino a las personas. Tenemos que tener bastante
sentido común y ser algo psicólogos. Debemos intentar interpretar bien qué está
pasando en una mesa. Porque no deja de ser algo muy artístico. Cada vino es unico,
cada productor es unico . Al final, ningún
Sommelier es perfecto, pero estamos muy
expuestos y tenemos unas opciones altísimas de equivocación. Por esta razón El Sommelier es
alguien que tiene formación firme y ética,
Humilde, está siempre al día, cata diariamente
vinos, es responsable, serio y conoce a
la perfección y sabe mantener la Cava de su restaurante. Malo es el que va
dando charlas, vende vinos caros, no es discreto, no tiene buena formación y no
conoce los vinos. Tampoco hay que olvidar que el protagonista de la mesa no es
el Sommelier, ni el Maître, es el cliente.
Work Sommeliers
In their knowledge must have production areas, types of wines and grapes. Being in continuous learning, keep up, know how to manage a cellar (and how to make it profitable), taste, taste, taste and have a razor-sharp intuition to know what happens at each table, recognizing that weighs on their shoulders an enormous responsibility, because it must bring wine to people. We have to have enough common sense and be something psychologists. While we try to interpret what is happening in a table. Because there is still something very artistic. Each wine is unique, each producer is unique. In the end, no Sommelier is perfect, but we are very exposed and we have a towering options mistake. Therefore The Sommelier is someone who has strong and ethical, Humble, is always up to date, daily wine tasting is responsible, serious and knows very well and knows how to keep his restaurant Cava. Bad is going giving talks, sell expensive wines, not discrete, it does not have good training and knows wines. Nor should we forget that the protagonist of the table is not the Sommelier, or Maître is the customer
In their knowledge must have production areas, types of wines and grapes. Being in continuous learning, keep up, know how to manage a cellar (and how to make it profitable), taste, taste, taste and have a razor-sharp intuition to know what happens at each table, recognizing that weighs on their shoulders an enormous responsibility, because it must bring wine to people. We have to have enough common sense and be something psychologists. While we try to interpret what is happening in a table. Because there is still something very artistic. Each wine is unique, each producer is unique. In the end, no Sommelier is perfect, but we are very exposed and we have a towering options mistake. Therefore The Sommelier is someone who has strong and ethical, Humble, is always up to date, daily wine tasting is responsible, serious and knows very well and knows how to keep his restaurant Cava. Bad is going giving talks, sell expensive wines, not discrete, it does not have good training and knows wines. Nor should we forget that the protagonist of the table is not the Sommelier, or Maître is the customer
