What does it take to be a SOMM?

What does it take to be a sommelier? It's not a question that people ask as often as they do, say, what it takes to be a top model or chef, but more people may be posing it now than ever before. With the amount of possible wine classes, courses, certificates and schools available---does everyone think they can become a Sommelier?

The word sommelier (pronounced some-el-YAY) has many traits necessary to be qualified to use the term "Sommelier." Can they lift a 50 lb case of wine? Can they passionately discuss Soave or Gruner Veltliner? Can they sell a $22 bottle to a customer as easy as they can the $450? Write a well balanced wine program? Educate servers? Choose the right glassware? Are they passionate about wine or is it just reading off flash cards? Let's take a look at what it truly takes.

I've been at this for 17 years and still find something new to learn every day or a region I've lost focus on-- (say, Portugal.) I've taken over 12 courses and been teaching wine to the public and servers for 8 years. I've consulted for many restaurants and written their wine programs. Am I a Sommelier? In all honesty, I feel uncomfortable using the title because it is a title that is most definately earned. There are two certificates of credibility in our industry. The Master of Wine (journalists, winemakers) and the Master Sommelier (restaurant and retail) programs. Both of these programs not only take years to comlete, a lot of money but also severe time and dedication to the studying of facts. I've hung with many "Somms" (as they're known to each other) and they are a cult-like club of hard core wine-ophiles. They've earned the title and they don't let you forget it.

A true sommelier should be able to describe exactly when wine became an important part of his or her life—a sign of a personal passion for the subject.  You would also expect candidates to have traveled to a few different wine regions, and to be able to describe some of their favorite wine grapes with passion—and accuracy. It sounds easy enough, but I've met many that call themselves Sommeliers who turned out to be more impressive on paper than in person. There are also sommeliers who know a lot about wine but don't like the labor that comes with the job. They tend to spend more time acquiring degrees than working the floor.  They can name all of the subregions of the Loire (there are quite a few) but didn't enjoy the physical part of the work.