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The term is derived from the Old French word "somme" (official duty). Originally, sommeliers were responsible for crockery, 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 the upmarket catering trade. In a restaurant with a well-stocked wine cellar, the sommelier is responsible for purchasing, storing and caring for the wines, as well as advising guests. In top catering establishments, there are usually extensive wine lists. "Reading" these correctly and selecting the right wine for the meal requires good knowledge. That's why it's best to entrust the sommelier of the establishment with the "harmony of wine and food".

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Prof. Dr. Walter Kutscher

In the past, you needed a wealth of encyclopaedias and specialist literature to keep up to date in your vinophile professional life. Today, Wine lexicon from wein.plus is one of my best helpers and can rightly be called the "bible of wine knowledge".

Prof. Dr. Walter Kutscher
Lehrgangsleiter Sommelierausbildung WIFI-Wien

The world's largest Lexicon of wine terms.

26,569 Keywords · 47,074 Synonyms · 5,318 Translations · 31,902 Pronunciations · 224,716 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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