{"id":22104,"date":"2023-06-02T10:00:28","date_gmt":"2023-06-02T13:00:28","guid":{"rendered":"https:\/\/rutiniwines.com\/what-is-the-role-of-the-sommelier\/"},"modified":"2023-06-02T10:00:28","modified_gmt":"2023-06-02T13:00:28","slug":"what-is-the-role-of-the-sommelier","status":"publish","type":"post","link":"https:\/\/rutiniwines.com\/en\/what-is-the-role-of-the-sommelier\/","title":{"rendered":"What is the role of the sommelier?"},"content":{"rendered":"
What is the role of the sommelier?<\/span><\/h5>\n

\"\"<\/p>\n

The International Sommelier’s Day is celebrated every year on June 3, 1969, the date on which the International Sommelier’s Day was created. <\/b>Association de la Sommellerie Internationale<\/b><\/a>The sommeliers’ association, an organization that gathers the organizations that bring together sommeliers from all over the world. <\/span><\/p>\n

Our country has been participating since 2001 through the <\/b>Argentine Association of Sommeliers<\/b><\/a>which watches over the development of this profession that has produced great exponents at international level in recent years.<\/b>The professionalism and extensive training that they possess stand out.<\/span><\/p>\n

To accompany this date, we talked to Fernanda L\u00f3pez Lubi\u00e1n, Head Sommelier and Brand Ambassador of <\/b>Rutini Wines<\/b><\/a> about this unique profession, its relationship with consumers, its contribution to the wine industry and its development in Argentina. \"\"<\/p>\n

What is the role of the sommelier?<\/b><\/p>\n

FLL: The sommelier has many functions and roles, depending on whether he\/she is a wine cellar, winery or restaurant sommelier.
\nHe\/she is in charge of creating a wine list, suggesting pairings, organizing tastings, fairs, congresses, guided tastings.
\nHe is also in charge of training hotel, wine shop and restaurant personnel, among other more specific functions.
\nBasically, it is the link between the winery and the final consumer. <\/span><\/p>\n

What is the most important attribute to perform this function?<\/b><\/p>\n

FLL: The most important attribute is to know how to interpret the consumer in order to offer him the wine he wants and make it accessible.
\nWe bring the wine closer to the customer, making it easier to drink and appreciate its characteristics and attributes.
\nBecause of our training and education, we know how to provide tools, a vocabulary and sensory triggers. <\/span><\/p>\n

We also bring it to you by telling stories about the wineries, the origin of the vines, the wine geography, and the qualities of the terroirs.
\nWe propose methods to taste wine in a simple, playful and non-technical way. <\/span><\/p>\n

How does Sommellerie work in a winery like Rutini?<\/b><\/p>\n

FLL: We work as a team, we do different types of actions.
\nRegarding events, for example, if it is someone who is already a client of the company, we receive the proposal through the commercial area and from there we move forward.
\nThere are also external events where we are asked for some kind of sponsorship, which is previously analyzed in detail and, if it is feasible, we give the green light.
\nWe always work together with the Marketing department for communication and later with the commercial and logistics area. <\/span><\/p>\n

Do wine consumers generally identify the figure of the sommelier?<\/b><\/p>\n

FLL: Consumers already identify us, they ask for recommendations, and more and more curious people who want to learn and train are approaching us.
\nIn certain occasions the consumer goes from being just a passive client to studying and intervening in the tastings from another place.
\nUnlike years ago, when people did not interpret the role of the sommelier, today it has become a profession recognized and even admired by many. <\/span><\/p>\n

What objectives or challenges are pending for Sommellerie in our market?<\/b><\/p>\n

FLL: Among the pending challenges, one of them is that there are more sommeliers in activity and that there are more restaurants that understand the sommelier as a service person.<\/span><\/p>\n

What do you enjoy most about your profession?<\/b><\/p>\n

FLL: I really enjoy being in contact with people, building customer loyalty, being able to offer them my knowledge.
\nI also enjoy learning, having an exchange with colleagues, traveling and getting to know other gastronomic cultures. <\/span><\/p>\n

How do you see the profession in our country and in the region?<\/b><\/p>\n

FLL: The profession is growing and we are very prominent in the region.
\nIt is reflected in the competitions, year after year we continue to have sommeliers who compete with the best in the world.
\nIn fact, Valeria Gamper, our Argentine representative, won the distinction of Best Sommelier of the Americas in 2022. <\/span><\/p>\n

What would you tell someone who wants to start in this profession?<\/b><\/p>\n

FLL: That he should not be afraid, that he should be encouraged to study, that there is no age to start and that all that is needed is the desire to learn and communicate.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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