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 Gerard Basset GB: I’m often asked what it takes to be a great sommelier. Aside from the obvious love of wine I would always say a sense of adventure is a prerequisite and the yearn to travel and meet people from all different walks of life. From the chefs de caves of the grand French chateaux to the flying winemakers of the New World, this is job for people who love to get out and about, learning and of course tasting great wines.
Click here to listen to the Sommelier Masterclass podcast*
PODCAST: - How to be a Master Sommelier
- Henri Chapon MS and Gerard Basset MS MW, of Hotel Du Vin explain the secrets behind being a successful sommelier
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 Henri Chapon HC: I would encourage anyone with a love of wine and an interest in the on-trade to consider sommellerie as a profession. The wine world is extraordinary. On the one hand it is vast with more countries and regions than ever producing wine. On the other it is a very close knit community of people sharing a common passion.
GB: Passion - that is definitely a quality needed by top sommeliers. To be a good sommelier is not a 9-5 job. Wine constantly evolves, vintages change in character, winemakers move on and as such there is always something new to learn. That’s why passion and a genuine love of the job are essential. A good sommelier is all consumed by his or her love of wine and as such will happily spend time researching, tasting and generally improving skills.
HC: It is said that women have a more sensitive palate and certainly it is encouraging to see more female sommeliers at the top of their trade. For a long time sommellerie was dominated by men, but we are seeing the likes of Clare Thevenot, Corinne Michot and Joelle Marti-Baron excel.
GB: Also sommellerie is not just about wine. It is important that they have a sound knowledge of aperitifs and digestifs, glassware, cigars, food matching and decanting. Theory is also important – today sommeliers must have extensive knowledge of wine producing regions, grape varieties, wine laws, distillation and brewing. On top of this a sound palate and ability to taste blind is crucial.
HC: The very best go on to become Master Sommeliers, the international professional credential that indicates the highest levels of proficiency, knowledge and customer service. There are only 150 worldwide and this prestigious qualification is increasingly recognised as the pinnacle of excellence in this industry.
ENDS
For information on the Court of Master Sommeliers visit www.courtofmastersommeliers.org
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