News

Is a sommelier important in a restaurant? Explanation by the Swiss-Italian Paolo Basso, elected "Best Sommelier of the World 2013".

About twenty years ago I led a group of sommeliers from the USA on a tour of Rioja wineries and restaurants.  During our visit to one of the area’s top restaurants – sadly closed today  –  to show these sommeliers how wine and food pairings are decided here, I asked the head waiter, who was also the sommelier, how diners chose which wines to order with their meal. He replied, “Older locals always choose their favorite Rioja before ordering the meal.  Younger locals and visitors from other parts of Spain and those from abroad choose the food first and then ask for recommendations about pairings. The older locals will always choose a Rioja but the others are willing to experiment, even with wines from other parts of Spain.”

The importance that gastronomy and wine have gained today has led to reassess its service and management. They are key points that imply the professionalization and training of all the staff involved. Just as chefs create original dishes, beverages are the domain of sommeliers. They are in charge of proposing an attractive offer that enhances the menu and meets guests’ expectations. Sommeliers are also responsible for its management in optimal conditions, as well as for advising and serving guests for them to have an unforgettable and pleasant experience. The other side of their service is to generate income from sales and build customer loyalty through careful attention and advice.

The University of Verona offers both undergraduate and graduate programs which cover multiple aspects of the wine sector.