Delivery from €16,90 per winemaker in Europe (excluding the United Kingdom)
Unbeatable !
Oenologist and sommelier: what's the difference?
Understanding the Roles of Oenologist and Sommelier
You’re probably familiar with the professions of oenologist and sommelier. But what’s the difference between the two?
Oenologist: The Wine Engineer
What Do They Do?
Often regarded as the scientist of wine, the oenologist is responsible for blending and overseeing all stages of wine production, from harvest to bottling. They have a deep understanding of wine components and are consulted in cases of vineyard contamination. Their skills are both technical and scientific.
Where Do They Work?
Oenologists are frequently found working in vineyards, serving as expert advisors across various domains within a region. They may also work in research laboratories specializing in oenology. The term "oenologist" comes from the Latin words "oinos" (wine) and "logos" (science), referring to someone who has "knowledge of the science of wine."
What Qualifications Are Required?
In France, an oenologist earns their title through a certification established by a 1995 law, typically after completing a five-year degree.
Sommelier: The Wine Advisor
What Do They Do?
Unlike the oenologist, a sommelier usually does not participate in the wine production process. Instead, their main role is to guide clients or potential buyers in their wine choices based on their preferences and needs. The term "sommelier" originates from the Provençal word "saumalier," which referred to a person who drove pack animals in the 13th century. Over time, it evolved to denote an officer in charge of provisions and equipment in a household, and later, exclusively wine.
Where Do They Work?
Most often, sommeliers work in restaurants, where they present the wine list to clients and offer recommendations, including food pairings. They are responsible for serving, temperature control, and decanting the wine. They also manage wine selection and storage. Sommeliers may also work in wine shops or teach tasting courses at wine schools.
What Qualifications Are Required?
In France, two state diplomas qualify someone for the position of sommelier: the CAP level IV (one year of study) or the Brevet Professionnel de Sommelier (BEP) level IV (one to two years of study).
Our Favourites Wines Selection : Our sommeliers' selection, straight from independent winemakers at estate prices. See the selection →
FAQ - Oenologist and sommelier
What is the difference between an oenologist and a sommelier?
The oenologist is the wine scientist: they handle the blending and oversee production, from harvest to bottling. The sommelier advises customers on their wine choices and manages the service. One makes the wine, the other helps you enjoy it.
What qualifications does an oenologist need?
In France, the title of oenologist is certified by a 1995 law and requires a five-year degree. It is a demanding scientific course, matching the technical skills expected across the whole winemaking chain.
How do you become a sommelier?
In France, two state diplomas lead to the role: the CAP, which takes one year of study, or the Brevet Professionnel de Sommelier, which takes one to two years. Training focuses on tasting, service and food and wine pairings.
Where does a sommelier work?
Most often in a restaurant, where they present the wine list, advise diners and handle the wine service, from temperature to decanting. They may also work in a wine shop or teach tasting courses at a wine school.
Where does the word "sommelier" come from?
It comes from the Provençal word "saumalier," which in the 13th century referred to the person who drove pack animals. The term later described the household officer in charge of provisions, and eventually of wine alone.
