Why are Sommeliers Needed?

Video Transcript

"Hi this is Chuck Byers for Expert Village. So tell me, Jose, why would a restaurateur really require a sommelier? Chuck, sommelier today is not what sommelier was in the past, just a cellar manager. Today there's big investments, big restaurants, big money, big assets that have to multiply and make money fast and well invested. That's why restaurants require sommeliers. You as a restaurateur will come to a sommelier and say, here Chuck I have 100,000 dollars. Make me 300,000 dollars in a month. So do all restaurants have sommeliers? No not every one of course, but there's still a profession that's being developed more and more. It's growing. It's more in demand. That's why there's so many education institutes out there. One of the best things a server ever did when I was out as a consumer, I was out for dinner with a friend. We were out for the long haul, for the night. And we'd had, we were going white that night. We were going fish and white, and we had a nice bottle of white wine. And we had gotten to know him, I'd been there a couple of times. The server said let me bring you your next bottle. I'll pick it for you. And he brought the most amazing bottle of Conundrum from Kamis. We just both fell in love with. He gave us, I know this a sacrilege, he gave it to us at the restaurant cost, so we could try it. We promptly both went and ordered a case of that wine each and we went back to that restaurant multiple times afterwards because it was such an amazing experience."