sommelier or wine steward

What are the differences?
According to the dictionary they are essentially synonyms but the terms seem to have different nuances and connotations in use.
What do they mean to you?

One is certified (sommelier), one is not (steward)........ Or so the terms have come to indicate. In reality, there is absolutely no difference.

mark

[Robin Garr]

I might agree with Mark slightly and disagree slightly: A certification program exists for sommeliers, but to the best of my knowledge, a sommelier need not complete the (long and difficult) program in order to bear the name, only to use the title "Master Sommelier" (M.S.)

I think "sommelier" has become more common - at least among wine geeks - than "wine steward," but they certainly mean pretty much the same thing.

Hi,

I don't think certification has anything to do with it because it is not a requirement.

Google says:

wine waiter: 349,000 hits
wine steward: 220,000 hits
sommeliler: 3,590,000 hits...

The word "steward" seems both British and outmoded.

Best regards,
Alex R.

When I was in the restaurant business in the 70's early 80's I liked the term "Wine Captain".

Michael

Personally, I use only the term "wine biyotch"

Mark Lipton

Personally, I use only the term "wine biyotch"

Yes, me too. As in "Wine biyotch, no more 1966 Latour. Bring us some fresh wine! The freshest you've got - this year! No more of this old stuff."

The two groups that "certify" sommeliers have only been around a couple of decades. The job has been around much longer than that. Some of the grads claim only certified sommeliers can use the title (and some claim that only their groups certifications matter), but I've never seen anyone else with that opinion.

What are the differences?
According to the dictionary they are essentially synonyms but the terms seem to have different nuances and connotations in use.
What do they mean to you?

As others have pointed out, there is really no difference. Anyone can call themself a "Sommelier", however the terms "Certified Sommelier" and Master Sommelier" should only be used by the people who have passed the relevant examinations. These people usually have little pin badges that they wear on their tie, or lapel, too.

To me, someone who is not exam qualified and calls themself a sommelier should have, at least, an excellent knowledge about the wine within the establishment they are working (rather than a more worldly knowledge), he/she would know what wines to recommend with the foods within the establishment they are working and he/she should know the correct way to serve and pour.

In NZ, we used to call these people "wine waiters" - they were responsible for the wine service, rather than the food service. But now we have a sommelier program and competitions, so that is encouraging use of the French word.

Sommelier is French, and is IMO was imported into English for reaons of pretensiousness, along with Maitre d' (or however you are suposed to spell it). Note that I am NOT saying that all people that use those words now are pretentious - they have unfortunately become common usage. But what's wrong with Wine Waiter and Head Waiter?

Personally, I use only the term "wine biyotch"

Mark Lipton

Mark, I think you mean wine wench....

At Aureole, located at Mandalay Bay Resort & Casino in Vegas, I think they’re known as “Wine Angels”.


Salute

Bit of history -- some fun quotes, actually.

From OED:

[Fr.: see SOMLER.]

A wine waiter.

1889 Harper's Mag. Apr. 698/1 The ‘sommelier’, or butler, who runs from table to table, laden with bottles, and distributes here and there strange liquids.

1923 E. P. OPPENHEIM Inevitable Millionaires xiv. 146 Harold..making cryptic signs with his fingers which intimated to the sommelier his urgent need of a cocktail.

1955 M. ALLINGHAM Beckoning Lady v. 77 He poured the awkward liquid with the skill of a sommelier.

1966 Punch 20 July 113/2 Although we've still got some cooks to shoot and many sommeliers to educate, our standards have improved beyond all recognition.

1974 Times (Wines & Spirits Suppl.) 2 Dec. p. iii/2 An awe-inspiringly stately sommelier and long wine lists..can often discourage the sale of wine.

***

HRH Robinson (3rd) has a useful definition: sommelier -- widely used French term for a specialist wine waiter or wine steward. The sommelier's job is to ensure that any wine ordered is served correctly and, ideally, to advise on the individual characteristics of every wine on the establishment‚s wine list and on food and wine matching. In some establishments, the sommelier may also be responsible for compiling the list, buying and storing the wine, and restocking whatever passes for a cellar. (All too few restaurants today have their own serious collection of wines, although there are notable exceptions such as the Tour d‚Argent in Paris, whose cellar is but a few feet from the river Seine, and Taillevent, whose cellar is so important that it has spawned a retail wine business.)

[James Roscoe]

Isn't it great to have Bob back?

Isn't it great to have Bob back?

And I told him so too!