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  • Sapiens del vinos – Bullipedia
  • Sapiens del vinos – Bullipedia
  • Sapiens del vinos – Bullipedia
  • Sapiens del vinos – Bullipedia
  • Sapiens del vinos – Bullipedia
  • Sapiens del vinos – Bullipedia
  • Sapiens del vinos – Bullipedia

Vinos. Sumillería: el vino en el restaurante gastronómico (Volumen IV)

Wines. Sommellerie: wine in the fine-dining restaurant (Volume IV)

This, the fourth volume of Wine Sapiens, is perhaps the most eagerly anticipated work in the series given that it focuses exclusively on a discipline with a limited bibliography, the work of sommeliers within the context of a restaurant.

The perspective of the work is contemporary and open-minded, repositioning the profession of sommelier closer to the world of art, science and business.

A stimulating and pioneering exploration of the sommelier’s functions, addressing many aspects from business and sales, innovation, psychology, the technology of wine service, to food and wine pairing. Accompanied throughout by some of the most renowned sommeliers, who contribute their personal vision and depth of knowledge.

 

648 pages long

230 x 330 mm

Hard cover

ISBAN: 978-84-09-23850-7

This product is currently out of stock and unavailable.

Sommeliership is the subject matter of this fourth volume of Wine Sapiens, a work eagerly anticipated for a couple of reasons. Firstly, the work addresses a theme with a limited amount of literature available. Secondly, by applying the Sapiens Method to this research, we can approach the subject from a modern, holistic perspective allowing us to re-evaluate the status quo. This is not a minor issue, because disciplines such as the profession of sommelier, which have a static and traditional character, benefit greatly from a shake up and wholesale reappraisal. Proposing paradigm changes is a complex task requiring a large and varied team that combines specialists in science, business, philosophy, psychology and, of course, the world of sommeliership.

 

In the past, it was believed that only those working in a fine dining restaurant could be called sommeliers. Clearly, this association still has resonance given that the figure of the sommelier and the interior of the restaurant are inseparable.

 

Nowadays, however, the sommelier has crossed into other areas linked to the hospitality industry, working in commercial and consultancy sectors, in journalism, etc. It has extended its scope for the benefit of all wine lovers. In consequence, it is no longer a strange or unusual sounding profession.

 

On a daily basis, a sommelier needs to perform different basic functions. Some of these require a great deal of knowledge of wines. After all, how can one recommend wines without understanding them well. However, there are other functions that have less to do with wine; sommeliers need to know how to manage a business to ensure that it becomes profitable; they must understand and be sensitive to customers at a psychological level, thereby selecting the ideal wine in each situation; they must be precise in the mise-en-place to avoid mishaps and to offer excellence during service.

 

In this volume we explore in detail the techniques and serving tools of the sommelier. They are detailed in both operational and scientific perspectives. This study of the sciences of the profession is, in fact, one of the most important sections of the book.

 

Sommeliers must also be good salespersons, understanding that the “best sale” is the one that most satisfies the customer. An extensive chapter dealing with this subject addresses the rhetoric of seduction, on the one hand, but also the economics of selling.

 

The most artistic and gastronomic function of the sommelier is clearly that of food and drink pairing, a discipline which makes the most of the synergies between the two. This volume offers a detailed chapter on pairing harmonies and presents a new classification for the sommelier’s use.

 

Finally, the book ends with a chapter dedicated to innovation and creativity within the world of the sommelier showing, quite clearly, that creativity is not a field solely reserved for the kitchen.

In this section is a short summary of each chapter of the book

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CHAPTER 1

WHAT IS SOMMELIERSHIP?

In this introduction, we endeavour to get a clearer idea of what a sommelier is. Can only those who work in a restaurant be considered sommeliers? Can they be found in other working environments? What avenues exist beyond sommeliership? This chapter also presents a new perspective on the etymological origin of the word sommelier, interrogating […]

CHAPTER 2

WHAT IS A FINE DINING GASTRONOMIC RESTAURANT?

Although the profession of sommelier is a versatile one encompassing a breadth of knowledge and skills, their natural habitat is within the fine dining restaurant – a leisure environment striving to offer a luxurious and high quality experience. However, beyond endeavouring to provide customer satisfaction, a restaurant is also a business environment with a complex […]

CHAPTER 3

THE RESTAURANT AS AN ENTERPRISE

It would be great fun to be a sommelier at liberty to stroll around the restaurant with no responsibilities other than recommending the most exciting bottles of wine. Unfortunately, the job is nothing like this in reality. A restaurant is a business that needs to make money and that closes if unprofitable. A sommelier must […]

CHAPTER 4

THE PERSONALITY AND PROFESSIONAL CULTURE OF THE SOMMELIER

Sommeliers have their individual personalities, just like anybody else. Nevertheless, when working with clients, they must conform to the professional culture of the company they work for. In this chapter we contemplate and try to understand these attitudes and behaviours. There are an infinite number of determining factors that shape our behaviour, important among them […]

CHAPTER 5

THE MISE EN PLACE

This chapter focuses on the period before service commences and discusses one of the key tasks for success: the mise en place. This preparation must be carried out with rigour and intensity, following protocols and with organisation in order to guarantee customer satisfaction. Control sheets, task books, site inspection, cleaning, maintenance of machinery and service […]

CHAPTER 6

WINE SERVICE IN THE RESTAURANT

Service is a generic word that encompasses a multitude of concepts that could be summarised in a single idea: to be looked after. It is a task as intangible as it is transcendental, and is carried out in a rehearsed ritualistic way, like a liturgy, that positively impacts on the customer’s experience. A well-served wine […]

CHAPTER 7

THE SALE OF WINE IN THE RESTAURANT

The fine dining restaurant business is sustained by the level of sales that it can generate. Sommeliers play a major role given that a large proportion of a restaurant’s turnover depends on the beverages they handle. Nevertheless, it would be mistaken to believe that a sommelier has an autonomous role in the restaurant. Without equipment, […]

CHAPTER 8

FOOD AND WINE PAIRING IN THE RESTAURANT

Wine is the preferred accompaniment to food in fine dining gastronomic restaurants. The pairing of the two can be loose and relaxed or, alternatively, an intimate, meditative union offering an unparalleled experience between the solid (food) and liquid (beverage) elements of the meal. This chapter examines the discipline of food and wine pairing, approaching the […]

CHAPTER 9

THE TECHNOLOGY OF SERVICE IN SOMMELIERSHIP

Sommeliers apply techniques that allow them to embellish the wine. Chilling, uncorking, pouring, decanting and aeration, and glass selection are some of them. These techniques take on a higher dimension through the application of systemisation and scientific knowledge; thereby turning them into technology. Sommeliers should welcome and embrace this knowledge as it enables them to […]

CHAPTER 10

THE TOOLS OF THE SOMMELIER

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 […]

CHAPTER 11

WINE INNOVATION IN THE RESTAURANT

Innovation marks evolution and progress, serving, to a large extent, to improve our daily lives. Having a mindset that is innovative and creative allows us to solve problems faster, adapt more readily and, consequently, be better professionals. However, before one can innovate it is necessary to question the concepts involved. What is innovation? What is […]