The 5 allies of every sommelier

There are several tools that are not only essential in facilitating the work of every sommelier but are truly indispensable.

In the fascinating world of oenology, the sommelier plays a crucial role as a guide and connoisseur of wines. Their ability to appreciate nuances, recognize unique characteristics, and suggest perfect pairings is fundamental in delivering a memorable experience to wine enthusiasts. However, behind this art lie indispensable tools that every sommelier must have at their disposal. Presented below are the five allies that should never be absent from the life of a sommelier:

Corkscrew

To perform a quick, agile, and tidy uncorking, the corkscrew is the basic tool that every sommelier must possess. Beyond the diversity of designs, colors, and sizes, the quality of the spiral makes the most significant difference, as it will be responsible for extracting the cork intact.

For day-to-day openings, there is no better ally than the two-step corkscrew or Parrot, as the double articulation of the lever ensures a perfect vertical extraction of the cork. Moreover, due to its small size, it can be discreetly carried in a pocket during service and used whenever needed.

When dealing with aged wines in the cellar, it becomes inevitable to invite the foil cutter corkscrew, as this type of stopper often cannot withstand the penetration of any spiral, regardless of its quality. It is true that the foil cutter corkscrew may initially be intimidating, and one might not imagine how to open such bottles with this less common tool that usually carries emotional and budgetary weight depending on the wine in question. However, with a little practice, it is remarkably easy and leaves no room for error! Both foils must be inserted into the neck of the bottle, leaving the cork in the middle. To achieve the desired result, it is recommended to slowly move the foils up and down in a continuous motion, completely embracing the cork. Only then should the reverse path be taken, and thanks to the pressure exerted by the foils, the cork will be expelled outward, even if it is dry or damaged. However, if the cork is heavily deteriorated, extra care must be taken at the end of the process to prevent any cork particles from falling inside the bottle neck!

Removal tongs

The opening of sparkling wines does not require any particular skill, but it is worth noting that the sommelier should perform the uncorking in the quietest and most discreet manner possible. Therefore, please forget about those popping sounds and flying corks often depicted in movies or sports competitions. Apart from being contrary to the principles of service, such actions can pose a real danger due to the enormous pressure exerted by the bubbles inside the bottles. Thus, if we encounter a bottle with an excessively tight or jammed cork at the neck, we risk a surprise cork explosion. In such cases, the removal tongs become crucial in assisting with the service.

Decanter

This coveted carafe serves two completely different functions depending on the needs of the wine being served. On one hand, it is often used for aerating wines. Therefore, the decanter should have a capacity greater than that of the bottle being aerated. This way, the wine-to-air ratio will allow the transferred wine to open up and express itself in a shorter time. While some decanters are designed for standard 750ml bottles, there are larger ones available for magnum-sized bottles and even smaller ones that, besides aerating, are typically used for measuring wine by the glass.

The decanter is also necessary if we intend to decant, that is, separate solid particles from the wine. In this case, in addition to the decanter, we need a decanting cradle, which will help maintain the horizontal position of the wine we are carrying to the table. By avoiding changes in position, we minimize the dispersion of sediments, ensuring a successful decantation process.

Tasting glass

It is true that in some parts of the world, sommeliers still do not taste the wines before the guests to assess their perfect health and quality. However, in places where sommeliers have this vital task, the tasting glass is essential. Thus, with the simple act of tasting, the sommelier can relieve the diners of the momentary stress that many experience when asked, "Who will taste the wine?" At times, diners may not know what to do or how to determine if the wine is in good condition. The sommelier, armed with a tasting glass, comes to the rescue, analyzing the wine within seconds and proceeding to serve it if it meets the expected standards.

Neck-Removing tongs

If you have old Port wines on the menu or want to add a touch of spectacle to the sparkling wine service, neck-removing tongs can be used to cleanly and safely decapitate the bottle's neck. This decapitation show at the table can be eye-catching but requires practice, time, and care since the tongs must be heated to a red-hot temperature to fulfill their purpose. Currently, this method is falling out of use due to being somewhat impractical and potentially hazardous.

These five allies are the backbone of every sommelier's toolkit. They enable them to navigate the intricate world of wines and offer unparalleled experiences to wine lovers. It is through the careful selection and mastery of these tools that sommeliers enhance their craft, ensuring that every sip of wine becomes a moment to cherish.