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Court of Master Sommeliers

Association founded in 1977; see under Sommelier.

The term is derived from the Old French word "somme" (official duty). Originally, sommeliers were responsible for tableware, table linen, bread and wine in monasteries. The profession of sommelier emerged from the medieval office of cupbearer. Today, sommelier is the term for a wine waiter in upscale gastronomy. In a restaurant with a well-stocked wine cellar, he or she is responsible for purchasing, storing and looking after the wines, as well as advising the guests. Top restaurants usually have extensive wine lists. To "read" them correctly and to choose the right wine for the meal requires good knowledge. That is why it is best to entrust yourself to the sommelier of the house. Special knowledge is required regarding the "harmony of wine and food". The picture shows a 5-piece sommelier set. It consists of a three-piece waiter 's knife (with corkscrew, cap lifter and foil knife), bottle pourer, wine thermometer, drip catcher (ring) and bottle...

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