The name is derived from the old French word "somme" (official duty). Originally, sommeliers in monasteries were responsible for crockery, table linen, bread and wine. The profession of sommelier was derived from the medieval office of the cupbearer. Today, sommelier is the designation for a wine waiter in upscale gastronomy. In a restaurant with a well-stocked wine cellar, he is responsible for the purchase, storage and care of the wines, as well as for advising the guests. In top gastronomy establishments there are usually extensive wine lists. To "read" them correctly and to choose the right wine for the meal requires good knowledge. Therefore it is best to entrust the sommelier of the house. Special knowledge is required regarding "harmony of wine and food". The picture shows a 5-piece sommelier set. It consists of a three-part waiter's knife (with corkscrew, cap lifter and foil knife), bottle spout, wine thermometer, drip catcher (ring) and bottle stopper.
For me, Lexicon from wein.plus is the most comprehensive and best source of information about wine currently available.Egon Mark
Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)