Sommeliers have a multitude of highly specialised utensils and instruments at their disposal allowing different techniques to be carried out. These range from tools used for cooling, the hi-tech Coravin products that have changed the way wine is served by glass, through to the more functional waiters’ cloth, the corkscrew and the serving tray.
Glassware in the form of tasting glasses and decanters is also an essential element in the sommelier’s armoury, together with the wine bottle cradle, the funnel and the candle that appear at the moment of decanting. Within the dining room, a sommelier’s uniform makes him easily recognisable and is another element in constant evolution within the restaurant. This chapter compiles and analyses all of these items.