- The Daily Wine Telegraph - LiveJournal

On one of the forums, where I communicate from time to time, I was asked the question myself, honestly, never asked: "Could you tell us about the difference between the tastor, sommelier, caviste and wine critic?"

Not asked due to the fact that the answer to him seemed intuitively understandable to me. But let's try to make some clarity in this question.

People of all listed professions work with wine and to a certain extent similar, and at a high level there are few differences from each other. Nextant differences between them are: the main professional action, the most important area of ​​knowledge and employer.

Let's start by S.

sommelier

As with the most popular and well-known term. Usually, they are called a restaurant worker with a wine list, responsible for the selection of the range of wines, recommendation to their client and feed according to etiquette. In fact, the sommelier is a specialized wine waiter on which some additional functions may also be assigned. There is no sommelier "Freelancers". Sommelier is

Restaurant worker

And this is important as we will understand in the future. The main area of ​​knowledge, which the sommelier must own immaculately is not so much the wine itself, how much

Wine etiquette

, Rules for presenting wine to the client, scolding off the bottle, decantation and spill of wine on the glasses. The wine tasting skills need a sommelier primarily to determine the vices and diseases of wine, checking the preservation of the bottle submitted to the client. Of course, a high-class sommelier is not limited to this, often accumulating very significant experience in wine tasting and rather extensive overall knowledge of fault. However, the novice worker of this profession may well have only the most basic skills.

Unlike sommelier, Kavist Not at all is obliged to be able to discard the bottle and remove the wine from the sediment. Wine lovers appeared in the lexicon relatively recently, the name of this profession is still not too familiar to the general public. This word is customary to call specialists working in Wine boutiques and large wine sections of large shops, sellers of consultants of narrow specialization, knowledgeable in wine and other elite alcohol. The unit that the cavist operates is a bottle, not a glass. Kavist focuses on sales, on the formation of sustainable interest from the buyer to visiting this boutique, the so-called buyer's loyalty. Tasting experience Kuvista is much less important than sommelier, much more important than the existence of deep knowledge about types of sold wines, countries and regions of production , Best years, various ratings and other wine awards. Usually, a significantly more sophisticated buyer comes to boutiques than in the store walking distance, and, choosing wine and addressing advice to the store employee, the client expects to hear a professional substantiation of recommendations. Just as in the case of a sommelier, Kavist - a man is acknowledged to communicate with the client, it is very important for him to be able to impress his knowledge, it is clearly and interesting to express his knowledge, evaluate and adapt to the level of the client. As well as sommelier, Cavist is not "free shooter", it is a store employee. Often it determines or significantly affects the range of wines presented on the shelves.

Perhaps completely different taster . Its working tool is a glass. His task is an assessment of the current level of quality, condition of wine or wine material at the moment, analysis and comparison of taste and aroma with references that are stored in the tastor memory. It is the memory of smells and tastes that is its distinctive feature. The taster should not and in most cases and does not know the ritual of supplying wine in the restaurant and may be a denude in price of certain wines at a certain point in time. His memory is completely unable to contain data on the type of soil on the right bank of the Garonna or the value of the temperature index of Yuglin for Franchuk. But The ability to identify the most more fault problems At the highest stage, on the contrary, absolutely necessary. The vest of the taste is either Winery (so for example, on the winery Campo Vieho there is a whole staff of its own tastors that are constantly monitored and adjusting the entire production process), or Certification Organ wine industry. The high-end specialist of this profession is perfectly aware of the patterns of changes in the organoleptic properties of wine in various technological operations, and also is able to give forecasts and recommendations for possible wines in various types of tanks. Unlike the two previous professions, the taster can be a freelancer: came, settled, issued a conclusion, moved to another production.

Distinction between the tastor and Wine criticism noticeably thin. It lies mainly in the publication plane. Wine critic is essentially an independent tastor specialist, the main task of which is the assessment of the finished result, the wine facing the sale. Wine critic, unlike the tastor, is not focused on the process, not to the winemaker, but to the buyer. In addition to the glade, its working tool is the pen, a fountain pen or keyboard. Critic as a taster Valuates wine But at the exit, it does not give a formal conclusion about the current state of the sample, but a level estimate, often a verbal portrait of a flavor and aromatic bouquet, the comparative position of this particular wine relative to other wines, both from the same region and in general. Criticism due to the publication of books, writing articles about the fault, publishing wine ratings, by holding master classes and open tastings. Wine critic is always Self employed Or an employee of the company is not directly related to the production of wine, simply because the "pocket" criticism of any particular economy is immediately suspected of angazheny and binding, and therefore ceases to take his opinion into account. Valuation of wine criticism is subjective. Even a completely healthy wine made in perfectly qualitatively, it can not get the highest rating of criticism, simply because the wine is not sufficiently rich or atypically for the declared grape variety, uncharacteristic for its region and does not demonstrate a high level. No matter how much, the work and evaluation of criticism always carry some personal character, some style. Therefore, the final consumer of wine is very important to determine for itself how personally it coincides in his tastes and preferences with one or another criticism and make an appropriate amendment when using its recommendations. For its part, criticism to reduce the influence of this factor, very many wines taste "blindly", that is, they estimate among others, not knowing or names or prices.

Different alcoholic beverages need to try differently, all the features know the taster. For such work, you need to have a good sense of smell, memory and taste receptors. What else you need to know to assess the quality of wine, this article will tell.

Interesting! When did the wine tastor appear? The profession originated in ancient times when noble families hired people to try drinks and food for the presence of poison.

Rules of professional tasting

Tasting should occur after the main meal. It should be 11 hours of the day or 5 hours after noon. It is necessary to taste, starting with simple drinks, ending with complex. So the first are white, dry and young wines, then red, fastened and more weathered.

Somele-6.Each type of drink matches its glass. They help to reveal the taste of alcohol. It is better to take tulip crystal glasses. The thinner the wall of the crystal, the better. The leg should be the size of the brush, thin, comfortably lying in the hand. This is important, because the tastor holds a glass only after the leg so that the glass does not heat up, and on the walls there were no traces from the fingers.

The plug is better to take out in advance to give a drink to open. Alcohol is poured into a glass of one-third, so that it is convenient to rotate, revealing fragrant notes in fault. According to the flow method, the professionalism of the waiter or sommelier in the restaurant is determined.

Somele-1The man who works in wines begins a quality assessment from inspection. The glass is made to the level of the eye, the color saturation is estimated. Saturation is better to evaluate against the background of something light, sheet of paper, for example. There should be no divorces or clouds in the glass. The liquid must be stolen so that it is distributed through the walls of the vessel. On the glasses, then the so-called "wine legs" remain. The one who disassembled in wines knows that the quality and content of alcohol is determined. The longer the divorces remain, the more saturated and stronger.

In the penultimate step you need to evaluate the smell. Wine flavors are different: floral, spicy or fruit. Depending on the complexity of the bouquet, you can determine the degree of exposure. Young drinks have a single aroma, weathered, complex multi-level.

Important! What is the name of a man who tastes wine? Kavist, wine critic, sommelier, wine tastor. What is the name of the profession correctly? All the names are true, just everyone specializes in different directions. You can become a specialist through master classes, schools of wine.

Common organoleptic analysis

Organoleptic analysis is called analysis with the help of taste receptors, vision, smell, touch.

Transparency

Allocate two rules of tasting and evaluating transparency: in the light and in the dark room. In the first case, the glass is placed between the light source and eyes, we consider the turbidity of the drink, the reflection of the particles.

Somele-2

The second method allows you to analyze deep flower drinks. Red, for example, inspected in dark rooms, are characterized by a decreasing degree of transparency. Cooking wines in oak barrels give a precipitate, but it testifies to good quality, and not about the spoilness of the product.

Colour

Color can be red, white or pink. For example, when tasting Massandrovsky wines is especially important to assess the quality, saturation of additional shades. This is done on a white tablecloth or light paper background.

The taste of wine

Somele-4.Such characteristics include sweetness, acidity, tartness, completeness and alcoholiness. There are peette species that leave the aftertaste in the mouth, there are lungs containing little alcohol, but having a rich color and noble taste. Soft is called a drink without a pronounced taste, without acidity. There are tens of such characteristics: sluggish, oily, velvety, green, early.

Important: Wine tasting in Moscow is carried out in Vinoteks, gastronomic and wine bars. Alcohol is tasting in St. Petersburg in specialized restaurants and bars.

A person who tastes wines must constantly learn, as it is almost impossible to achieve all knowledge of grape varieties, methods of cooking drinks is almost impossible. You can order a tasting of wine with departure to a certain place, but tasting alcohol and at home, remembering about a few simple rules and drink features.

Why don't you meet in Kuvist's restaurant, and in a wine supermarket - a sommelier? Why a high-class wine tastor can be a permanent employer, and the criticism is not? Want to know the answers to these questions? Then let's understand together.

Not only manufacturers associated with it professions can specialize in fault.Not only manufacturers associated with it professions can specialize in fault.

Sommelier: from cattle drivers to the wine cellar keeper

Initially, and, more precisely, in the Middle Ages in France, Sommelier (Sommeler) was a Sommereier. Its responsibilities included to monitor the transportation of luggage of hosts, which included underwear, provisions and wine. At the end of the XVII century, at the Royal Court, this servant finally turned into Winurierpia (this is how the sommelier is translated from the French), and his responsibility zone narrowed to the guardian of the wine cellar, which was not only for the safety of drinks, but also selection of wine for the owners.

Sommelier Today is a restaurant worker, the responsibility of which includes the acquisition of wine, organizing its proper storage, the preparation of a wine card, as well as consulting customers to the selection of beverages to the selected dishes, the correct supply of wine and its tasting. That is, it is not entirely correct to refer to the "wine waiter" sommelier, it's not entirely correct, especially if you consider that it is not so simple to become a high-end professional in this matter.

How to become a "wine keeper"?

To become a representative of this profession, it is necessary to study at school Sommelier, which implies the study of the theoretical basis about the history of wine, wine regions, the etiquette of its submission is the presentation of the client, the rules for scolding bottles, decantation, etc. And also obtaining practical skills on the analysis of components bouquet and interpretation: each separately and everyone together.

Just a good sommelier is capable of aromatic to determine the quality of wine, its age, grape variety or grapes used for the beverage assembly, and sometimes the region of origin. Wine tasting before serving, it is carried out with the aim of ensuring that there is no shortcomings from the drink or vices.

But to get the title "Mather Sommelier", it will be necessary to work in a profession of 10 years at least. Sommelier has and specialized competitions and championships, however, for victory in them, the experience is more important than talent. Their winners, as a rule, become those whose work experience is 15-20 years.

Sommelier is not just a "Wine Waiter", this profession requires reception of deep theoretical knowledge and extensive practical experienceSommelier is not just a "Wine Waiter", this profession requires reception of deep theoretical knowledge and extensive practical experience

Cavist - Seller-consultant?

If the sommelier is often "simplifying" to the wine waiter, then Kuvista - to the seller-consultant of the wine boutique, which, too, as you have already guessed, does not quite correspond to reality. Yes, the sphere of professional activities of Kavist is indeed, first of all counseling, but it affects a very narrow area and requires expertise.

This specialist should brilliantly understand the varieties of wine, the characteristics of the regions and the countries of drinking beverages, the types of soils on which grapes grow, successful or no year of harvest, wine ratings, awards and other intricacies. Only under the observance of these conditions, he will be able to choose a drink for the buyer to taste and needs. That is, the goal of Cavist is to conquer the loyalty of the client, turning it from the accidental permanent.

Kavist should not only brilliantly understand the theory of wine, but also to virtuoso correlate the subtleties of each of the varieties with the tastes of the buyerKavist should not only brilliantly understand the theory of wine, but also to virtuoso correlate the subtleties of each of the varieties with the tastes of the buyer

Therefore, practical skills, such as bottling, decanting and tasting wine for Cavist are not so important as for a sommelier, although they often undergo training on the same program and in the same educational institutions. In other words, after receiving a diploma, their professional roads are much diverged. Kavist turns into a connoisseur of wine theory, and sommelier - in practice. However, the main practice in this area is not a sommelier, but a taster.

Main on wine "kitchen"

Oddly enough, but the tadter is not at all necessary to know how "Pinot Noir" in the taste, which grew up in Bordeaux and in Burgundy, for example, or "Merlot" from one region, but harvesting 2010 and 2016; He does not need to be able to remove wine from a sediment or navigate in prices for elite alcohol. His tasks are purely practical. What are they going to?

This specialist assesses the current taste-aromatic characteristics of the finished wine or wine materials for the Assembly with respect to the reference. And knowledge and storage in the memory of reference tastes and smells and is the most important of his professional skills. The second important skill of the tastor can be called "diagnostics", that is, the identification of deviations of the organoleptic properties of wine from the reference on as an earlier stage as possible. The region of his knowledge includes the patterns of changes in the beverage, depending on the technological processes (for example, excerpt and its term in oak, clay or steel), and the task includes forecasting and providing recommendations for their organization.

The tastor helps the manufacturer to estimate the quality of wine or wine materials, and also gives recommendations on the organization of technological processes.The tastor helps the manufacturer to estimate the quality of wine or wine materials, and also gives recommendations on the organization of technological processes.

But in general, all the most listed specialists unites not only wine, but also the fact that they are all dependent specialists, that is, their activity is always a job of hiring: a sommelier is a restaurant employee, cavist works in wine boutique, the taster is working in production or in the field of certification. But there is another representative of the "wine" profession - a critic, which should always remain independent. Why?

On free bread, or who is such a wine critic?

In essence, it is the same taster, but working not on the manufacturer of wine, but on the consumer. It gives an assessment of a beverage state for compliance with typical indicators for a certain variety, region, exposure time, gives the characteristic of the flavor-aromatic bouquet, and also expresses this estimate not only in the verbal description, but also in points.

But it is his orientation to the consumer and requires a wine criticism not to show sympathies to one or another manufacturer, so his "bread" is reports from open tastings, holding master classes, publishing books and all sorts of publications in blogs, magazines and other media.

Wine critic can not afford to be "pocket", because his client is the end consumerWine critic can not afford to be "pocket", because his client is the end consumer

At the same time, you should not forget that wine critics are also people, and therefore their tastes can not always coincide with yours. In general, the main thing in wine is to try it. In the "fragrant world" are always ready to offer you the best samples in terms of price-quality. Come and see for yourself.

Sommelier, cavist, tastors and criticism are good, but drinking wine better. To your health!Sommelier, cavist, tastors and criticism are good, but drinking wine better. To your health!

What is the name of a man, tasting alcohol

A tasting person is called - wine tastor. Sometimes his profession is confused with another specialty in the wine region - sommelier. Sommelier is engaged in a selection of wine assortment, recommending those or other drinks to customers depending on the choice of dishes.

There is also the profession of Kavist, which is also not to be confused with the tastor. It works in wine stores, and his duties include help to buyers in choosing a drink. He must know the history and origin of wines, to understand their quality and especially successful samples.

Tastor is a person who helps produces and enterprises to get the best product as a result of its manufacture.

Tasks of the profession:

  1. Evaluation of wine or material for its manufacture.
  2. Full analysis of the taste and aroma of the drink.
  3. Comparison of taste and aroma of the source product with wine references.
  4. Recommendations about the optimal production technology and the length of the beverage.
  5. Also, the tastor can give advice on the future value of wine, based on its counterparts.

Rules of professional tasting

Tasting should occur after the main meal. It should be 11 hours of the day or 5 hours after noon. It is necessary to taste, starting with simple drinks, ending with complex. So the first are white, dry and young wines, then red, fastened and more weathered.

Each type of beverage matches its own. They help to reveal the taste of alcohol. It is better to take tulip crystal glasses. The thinner the wall of the crystal, the better. The leg must be the size of the brush, thin, comfortably lying in the hand

This is important, because the tastor holds a glass only after the leg so that the glass does not heat up, and on the walls there were no traces from the fingers.

The plug is better to take out in advance to give a drink to open. Alcohol is poured into a glass of one-third, so that it is convenient to rotate, revealing fragrant notes in fault. According to the flow method, the professionalism of the waiter or sommelier in the restaurant is determined.

Kavist and Sommelier What's the difference

The man who works in wines begins a quality assessment from inspection. The glass is made to the level of the eye, the color saturation is estimated. Saturation is better to evaluate against the background of something light, sheet of paper, for example. There should be no divorces or clouds in the glass. The liquid must be stolen so that it is distributed through the walls of the vessel. On the glasses, then the so-called "wine legs" remain. The one who disassembled in wines knows that the quality and content of alcohol is determined. The longer the divorces remain, the more saturated and stronger.

In the penultimate step you need to evaluate the smell. Wine flavors are different: floral, spicy or fruit. Depending on the complexity of the bouquet, you can determine the degree of exposure. Young drinks have a single aroma, weathered, complex multi-level.

Important! What is the name of a man who tastes wine? Kavist, wine critic, sommelier, wine tastor. What is the name of the profession correctly? All the names are true, just everyone specializes in different directions. You can become a specialist through master classes, schools of wine.

How to spend wine tasting

Wine tasting species, they are divided depending on the purposes. First of all, the taster is evaluating the product to identify its compliance with the required standards. A production assessment is given, which allows you to approve certain new stamps, select the best samples. A competitive assessment allows you to assess the product at various exhibitions and contests.

Kavist and Sommelier What's the difference

There are still types of tasting, designed for the end user. In the first case, guests come to wine production, taste drinks from its range and then acquire the most likely samples. In the second tasting occurs during the festive feast, when the sawing of the wine is complemented and snacks.

Evaluation of beverages in production is a difficult job that cannot be carried out without appropriate education. But try to spew tasting a drink at home is also possible. This will require you to choose a room in which there will be good ventilation; Extremely preferably natural lighting and temperature in + 19 ... + 22 ° C.

It is equally important to choose the right glasses that the beverage flavor most clearly reveal. A suitable form is a tulip-like, out of thin transparent glass and a long leg

The glasses are filled for tasting on 1/3, and hold out exclusively behind the leg. In the case of drinking several types of alcohol, it is recommended to start with sparkling wines and end with the most strong and sweet.

Wine is estimated at several stages:

  1. Initially, we are talking about his visual aspect. It must be the appropriate shade, without unnecessary particles, not muddy and brilliant.
  2. The smell is further estimated. At this stage, all shades and nuances of the beverage aroma are determined.
  3. After that, it is estimated to taste - both the first sensations after wetting the mouth and the aftertaste after the throat.

After all the procedures performed, you can enjoy the most likely drink.

https://youtube.com/watch?v=qndu99itec0%3Ffeature%3Doembed

Work on vineyards

Wine begins with a vineyard. Capital truth of all winemakers

Therefore, a vineyard is paid to special attention. And a lot of people work on it

There are also experts who watch the vine so that nothing happens to her so that it develops and brought a good harvest.

Kavist and Sommelier What's the difference

On some vineyards there are even specialists who are followed by the quality of the soil, because (ask any winery) It is from the soil the taste of grapes and, accordingly, wine depends.

And, undoubtedly, do not forget about those who collect. Often for many wines required, so you can imagine what kind of difficult work.

Kavist Seller Consultant

If the sommelier is often "simplifying" to the wine waiter, then Kuvista - to the seller-consultant of the wine boutique, which, too, as you have already guessed, does not quite correspond to reality. Yes, the sphere of professional activities of Kavist is indeed, first of all counseling, but it affects a very narrow area and requires expertise.

This specialist should brilliantly understand the varieties of wine, the peculiarities of the regions and the production of beverages, the types of soil on which grapes grow, successful or no year of harvest, awards and other intricacies. Only under the observance of these conditions, he will be able to choose a drink for the buyer to taste and needs. That is, the goal of Cavist is to conquer the loyalty of the client, turning it from the accidental permanent.

Kavist and Sommelier What's the differenceKavist should not only brilliantly understand the theory of wine, but also to virtuoso correlate the subtleties of each of the varieties with the tastes of the buyer

Therefore, practical skills, such as bottling, decanting and tasting wine for Cavist are not so important as for a sommelier, although they often undergo training on the same program and in the same educational institutions. In other words, after receiving a diploma, their professional roads are much diverged. Kavist turns into a connoisseur of wine theory, and sommelier - in practice. However, the main practice in this area is not a sommelier, but a taster.

How to become a tastor

This is a profitable, but not easy profession, which is not able to master anyone. A person to master this profession requires not only special training, but also natural predisposition. It is necessary to have a high sensitivity to thin the flavors, the taste and color of the drinks.

Kavist and Sommelier What's the difference

It will also require excellent memory, which will be able to keep the maximum number of parameters of elite alcohol samples for further comparison with them. The greater the knowledge base of such a specialist, the more valuable. Even in this profession, the ability to competently state thoughts will be required to convey information to the listeners.

If the initial natural qualities in humans are available, he needs to be trained. In Russia, this specialty is taught at a limited number of enterprises. There are organizations that conduct training courses for future tastors. With a successful ending, you can get a certificate and the ability to continue working in this company.

You can still go to the university - there is a specialty "Technologist of the Food Industry", which will allow to give technological advice on the theme of wine-made. It will be a big advantage for a specialist of this profession.

Sommelier from cattle drivers to the wine cellar keeper

Initially, and, more precisely, in the Middle Ages in France, Sommelier (Sommeler) was a Sommereier. Its responsibilities included to monitor the transportation of luggage of hosts, which included underwear, provisions and wine. At the end of the XVII century, at the Royal Court, this servant finally turned into Winurierpia (this is how the sommelier is translated from the French), and his responsibility zone narrowed to the guardian of the wine cellar, which was not only for the safety of drinks, but also selection of wine for the owners.

Sommelier Today is a restaurant worker, the responsibility of which includes the acquisition of wine, organizing its proper storage, the preparation of a wine card, as well as consulting customers to the selection of beverages to the selected dishes, the correct supply of wine and its tasting. That is, it is not entirely correct to refer to the "wine waiter" sommelier, it's not entirely correct, especially if you consider that it is not so simple to become a high-end professional in this matter.

Work at work

Oh, here you can find a lot of professions that a unrecognized person may seem strange. Here, for example, Degoreger. This is a person who scolds the bottles in a special way to get rid of the sediment, which is on the neck of the bottle.

And so that this precipitate remains where it is necessary, a specialist-maker follows bottles. If simple words, this man turns the bottles, follows them in the process of settling.

Kavist and Sommelier What's the difference

Both of these people are needed in the production of champagne and sparkling wines.

There is such a profession as a master cellar. It can be said that this is a helper of winemaker. This person monitors the whole process of creating wine from beginning to end.

Not so long ago, such a profession appeared as "wines constructor". This person is engaged in how to understand from the name, creating wines. But not simple. Sometimes it is required to give the guilt of one or another taste. It is impossible to achieve this standard methods for the production of wine, and then resort to the help of the same wines. He knows how to get wine with the very taste that is required.

Kavist and Sommelier What's the difference

On free bread, or who is such a wine critic

In essence, it is the same taster, but working not on the manufacturer of wine, but on the consumer. It gives an assessment of a beverage state for compliance with typical indicators for a certain variety, region, exposure time, gives the characteristic of the flavor-aromatic bouquet, and also expresses this estimate not only in the verbal description, but also in points.

But it is his orientation to the consumer and requires a wine criticism not to show sympathies to one or another manufacturer, so his "bread" is reports from open tastings, holding master classes, publishing books and all sorts of publications in blogs, magazines and other media.

Kavist and Sommelier What's the differenceWine critic can not afford to be "pocket", because his client is the end consumer

At the same time, you should not forget that wine critics are also people, and therefore their tastes can not always coincide with yours. In general, the main thing in wine is to try it. In the "fragrant world" are always ready to offer you the best samples in terms of price-quality. Come and see for yourself.

Kavist and Sommelier What's the differenceSommelier, cavist, tastors and criticism are good, but drinking wine better. To your health!

Major kitchen

Oddly enough, but the tadter is not at all necessary to know how "Pinot Noir" in the taste, which grew up in Bordeaux and in Burgundy, for example, or "Merlot" from one region, but harvesting 2010 and 2016; He does not need to be able to remove wine from a sediment or navigate in prices for elite alcohol. His tasks are purely practical. What are they going to?

This specialist assesses the current taste-aromatic characteristics of the finished wine or wine materials for the Assembly with respect to the reference. And knowledge and storage in the memory of reference tastes and smells and is the most important of his professional skills. The second important skill of the tastor can be called "diagnostics", that is, the identification of deviations of the organoleptic properties of wine from the reference on as an earlier stage as possible. The region of his knowledge includes the patterns of changes in the beverage, depending on the technological processes (for example, excerpt and its term in oak, clay or steel), and the task includes forecasting and providing recommendations for their organization.

Kavist and Sommelier What's the differenceThe tastor helps the manufacturer to estimate the quality of wine or wine materials, and also gives recommendations on the organization of technological processes.

But in general, all the most listed specialists unites not only wine, but also the fact that they are all dependent specialists, that is, their activity is always a job of hiring: a sommelier is a restaurant employee, cavist works in wine boutique, the taster is working in production or in the field of certification. But there is another representative of the "wine" profession - a critic, which should always remain independent. Why?

Kavist

Profession Cavist (from FR. "Career Celler") is relatively new and few people know. These are people who are a kind of sellers and consultants or elite alcohol sales managers. The only difference from the latter is that cavist workers work in a very narrow specialization, rather than sellers covering almost the entire spectrum of trade. Cavista must have special training and have, preferably, psychological education, as well as be sociable. These qualities are very important in the specifics of their work. After all, cavists are not focused on supermarkets and ordinary stores, but on special wine boutiques, where the most elite products are presented. From here you can conclude about customers and that everyone needs an individual approach. Kavist's knowledge implies the help of the buyer not only in the choice of goods and the guidance of the cost, but also in more significant recommendations: the name of the manufacturer, brand, year of crop, storage conditions, exposure time and much more. To be a professional in this difficult case, the cavist must be half a sommelier. Regulars of such boutiques are customers who are real gourmets of rare alcoholic beverages, so they are well versed as and specifications. Kuvist's task is not to sell wine, but simply help navigate in a large assortment: wine, brandy, whiskey, vodka, etc. During communication with buyers, Cavist finds out preferences, sets a couple of refineering questions on the desired drink and selects the most appropriate option.

Professional cavist during his career is developing a certain circle of clients who trust only his choice, knowing that he will pick up what is needed. Therefore, it often happens that if the cavist changes the place of work to another, then with it the whole clientele, and this is an important aspect for small wine boutiques. After all, whether there will be a permanent buyer or not - completely depends on the professionalism of Kavista.

In today's market, Cavist's demand is as follows: Demand exceeds the proposal, so every year there are more and more courses for the training of employees for wine stores.

Kavist and Sommelier What's the difference

How to become a keeper of wine

To become a representative of this profession, it is necessary to study at school Sommelier, which implies the study of the theoretical basis about the history of wine, wine regions, the etiquette of its submission is the presentation of the client, the rules for scolding bottles, decantation, etc. And also obtaining practical skills on the analysis of components bouquet and interpretation: each separately and everyone together.

Just a good sommelier is capable of fragrant to determine the quality of wine, its age, grades or grapes used for, and sometimes the region of origin. Wine tasting before serving, it is carried out with the aim of ensuring that there is no shortcomings from the drink or vices.

But to get the title "Mather Sommelier", it will be necessary to work in a profession of 10 years at least. Sommelier has and specialized competitions and championships, however, for victory in them, the experience is more important than talent. Their winners, as a rule, become those whose work experience is 15-20 years.

Kavist and Sommelier What's the differenceSommelier is not just a "Wine Waiter", this profession requires the reception of deep theoretical knowledge and extensive practical experience.

Kavist (Fr. Caviste "Worker, caulier"; from fr. Cave. "Cellar") - Alcohol specialist, engaged in selling in specialized stores.

Cavist communicates with the client

The responsibilities of Kuvist include not only the knowledge of various alcoholic beverages and the rules of use of them, but also the ability to select them under a specific dish, the taste of the client. As a rule, cavist positions are introduced into the staff specializing in the sale of elite alcoholic beverages.

The need for professional consultants who disassemble in wine originated in Russia with the advent of the first wine boutiques. Unlike ordinary stores and supermarkets, oriented on a mass consumer, wine boutiques made focus on a more sophisticated audience.

In professional circles, there is still a skeptical attitude towards the term Cavist - instead of this neologism, many experts prefer to use more familiar definitions seller-consultant or sales manager for alcohol products.

Cavist is indeed the seller-consultant, however, he has one very important difference - a narrow specialization, namely trade with elite alcohol. Much higher demands are presented to Kavistas - in terms of communication skills and the level of special education.

The tasting experience of Kuvist is much less important than the sommelier, much more important than the existence of deep knowledge of the types of wines sold, countries and regions of production, the best years, various ratings and other wine awards.

Communication with the client is an integral part of the work of Kavista. Kavist should be able to support a conversation and lead it at a high professional level. Usually, a significantly more sophisticated buyer comes in boutiques than in the store from walking distance, and, choosing wine and addressing advice to the store employee, the client expects to hear professional recommendations.

Today in Russia, the cavist market has already been formed, the names of the professionals are known, and the struggle for the best frames even began to be observed between boutiques. The demand for representatives of the young profession is now much higher than the offer - and this is while the specialty Kavista chose more and more graduates of specialized schools of Sommelier. Following this trend, almost all domestic schools sommelier created special courses to prepare employees of wine boutiques - cavistors.

One of the frequently asked questions in a wine topone, which is not directly related to the guilt directly, it sounds like this: "Could you tell us about The difference between the tastor, sommelier, caviste and wine critics ? "

Sommelier, Kavist, Tastor and Wine Critic - Who are these people?

People of all listed professions work with wine and to a certain extent similar, and at a high level there are few differences from each other. Nextant differences between them are: the main professional action, the most important area of ​​knowledge and employer.

Sommelier, Kavist, Tastor and Wine Critic - Who are these people?

Let's start by S. sommelier As with the most popular and well-known term. Usually, they are called a restaurant worker with a wine list, responsible for the selection of the range of wines, recommendation to their client and feed according to etiquette. In fact, sommelier is Specialized Wine Waiter which may also be assigned some additional features. There is no sommelier "Freelancers". Sommelier is a restaurant worker And this is important as we will understand in the future. The main area of ​​knowledge, which the sommelier should own immaculately, is not so much the wine itself as wine etiquette, the rules for representing wine to the client, scolding off the bottle, decantation and spill of wine on the glasses. The wine tasting skills need a sommelier primarily to determine the vices and diseases of wine, checking the preservation of the bottle submitted to the client. Of course, a high-class sommelier is not limited to this, often accumulating very significant experience in wine tasting and rather extensive overall knowledge of fault. However, the novice worker of this profession may well have and only the most basic skills

Sommelier, Kavist, Tastor and Wine Critic - Who are these people?

Unlike sommelier, Kavist Not at all is obliged to be able to discard the bottle and remove the wine from the sediment. Wine lovers appeared in the lexicon relatively recently, the name of this profession is still not too familiar to the general public. This word is customary called specialists working in wine boutiques and large wine departments large stores Seller consultants narrow specialization honeycomb in wine and other elite alcohol. The unit that the cavist operates is a bottle, not a glass. Kavist focuses on sales, on the formation of sustainable interest from the buyer to visiting this boutique, the so-called buyer's loyalty. The tasting experience of Kuvist is much less important than the sommelier, much more important than the existence of deep knowledge of the types of wines sold, countries and regions of production, the best years, various ratings and other wine awards. Usually, a significantly more sophisticated buyer comes to boutiques than in the store walking distance, and, choosing wine and addressing advice to the store employee, the client expects to hear a professional substantiation of recommendations. As well as in the case of a sommelier, Kavist - a man acknowledged for communication with the client, it is very important for him to be able to smoothly, it is clearly and interesting to express his knowledge, evaluate and adapt to the level of the client. As well as sommelier Kavist - not "free shooter", he He is a store employee . Often it determines or significantly affects the range of wines presented on the shelves.

Sommelier, Kavist, Tastor and Wine Critic - Who are these people?

Perhaps completely different taster . Its working tool is a glass. His task is Evaluation of the current level of quality, wine or wine material Currently, analysis and comparison of taste and fragrance with references stored in the memory of the tastor. It is the memory of smells and tastes that is its distinctive feature. The taster should not and in most cases and does not know the ritual of supplying wine in the restaurant and may be a denude in price of certain wines at a certain point in time. His memory is completely unable to contain data on the type of soil on the right bank of the Garonna or the value of the temperature index of Yuglin for Franchuk. But The ability to identify the most more problems Wines at the greatest stage, on the contrary, is absolutely necessary. The site of the tasteman is either a winery (so for example, at the winery Campo Vieho, there is a whole staff of its own tastors that constantly control and corrective production process), or a certification body of the wine industry. The high-end specialist of this profession is perfectly aware of the patterns of changes in the organoleptic properties of wine in various technological operations, and also is able to give forecasts and recommendations for possible wines in various types of tanks. Unlike the two previous professions, Tastor can be freelancer : arrived, settled, issued a conclusion, moved to another production.

Sommelier, Kavist, Tastor and Wine Critic - Who are these people?

Distinction between the tastor and Wine criticism noticeably thin. It lies mainly in the publication plane. Wine critic is essentially an independent tasting specialist whose main task is Evaluation of the finished result, wine facing . Wine critic, unlike the tastor, is not focused on the process, not to the winemaker, but to the buyer. In addition to the glade, its working tool is Feather, fountain pen or keyboard . Criticite as a tastor evaluates wine, but at the output it does not give a formal conclusion about the current state of the sample, but a level estimate, often a verbal portrait of a flavor and aromatic bouquet, the comparative position of this particular wine relative to other wines, both from the same region and in general . Criticism due to the publication of books, writing articles about the fault, publishing wine ratings, by holding master classes and open tastings. Wine Critic Always Self Employed Or an employee of the company is not directly related to the production of wine, simply because the "pocket" criticism of any particular economy is immediately suspected of angazheny and binding, and therefore ceases to take his opinion into account. Valuation of wine criticism is subjective. Even a completely healthy wine made in perfectly qualitatively, it can not get the highest rating of criticism, simply because the wine is not sufficiently rich or atypically for the declared grape variety, uncharacteristic for its region and does not demonstrate a high level. No matter how much, the work and evaluation of criticism always carry some personal character, some style. Therefore, the final consumer of wine is very important to determine for itself how personally it coincides in his tastes and preferences with one or another criticism, and make a relevant amendment when using its recommendations. For its part, critics to reduce the influence of this factor, very many wines taste "blindly", that is, they estimate among others, not knowing neither the names, no prices. It is possible to publish a publication with the author or leave any comment on the link: http://daily-winegraph.livejournal.com/772829.html

At least everyone heard about the profession of sommelier, but most will determine that this is a person who flashes alcoholic beverages and evaluates their quality . True, but only partly. Therefore, we'll figure it out in the question.

Who is a sommelier?

In the Russian Federation, officially profession Sommelier exists only since 2015.

And it is very in demand, because with the development of a high-end restaurant business, a specialist who works in wine is required, able to form the right wine cellar, to advise wine to visitors suitable for situations, preferences and ordered dishes.

Short story

The most common version of origin and the word, and the definitions of the profession are French. Sommerier (Literally - the drivers) is responsible for the delivery and safety of wine and baggage during transportation over long distances.

Later, the sommelier passed the provisions, dishes, underwear and wine cellar in the estates. From the 17th century, a specially trained servant-sommelier appear in the French royal court and in the possessions of the aristocracy.

Their main occupation was the selection of wines to the table, their storage, proper table setting, the order of feeding the dishes.

In addition, in Italy in the 17th century, the Profession of Somiller appears, as evidenced by Decree of Piedmont Duke . Somiller served as a court taster and the main expert on wines: storage, evaluating drinks, combination with products.

Today, on the initiative of the French, there is ASI (Somomille Association, Weighing International Status). And there is even a competition, held every three years and awarding the title of the best sommelier.

The initiative was not ignored. The same contests are held within the regions: Europe, America, Asia.
Sommelier - who is it? What features of this alcoholic profession, as well as duties, types, difference from Kavista
Sommelier - who is it? What features of this alcoholic profession, as well as duties, types, difference from Kavista

Sommelier and Caviva differences

In fact Sommelier is a keeper, an appraiser of wines, a specialist in their feed . Kavist is also a man who is versed in wines, but only in theory Because tasting is not included in his duties, and it is impossible to spend it.

Kavist - specialist, but Wine Sales Store Worker . While Sommelier - Restaurant worker . Although knowledge of wines for both is mandatory, but the first - theoretical, the second is practical.

Duties Sommel

According to the standards of the Ministry of Labor of the Russian Federation, the duties of the sommelier in the restaurant includes:

  • replenishment of wine reserves of the restaurant and their storage;
  • Drawing up a wine card and customer service on it. As well as drawing up cards of other alcoholic beverages;
  • suggestions for the owner of the institution regarding the improvement of wine policy in the restaurant;
  • maintaining a conversation in Russian, English and other common international languages;
  • The compilation of coffee and tea cards also, according to the standards, is imputed with a sommelier, although there are "narrow" specialists for this, but not every restaurant is able to contain the staff of employees "in tastes";
  • The solution of controversial situations regarding the wines submitted;
  • Wine-sales management, increasing revenue from them. In this case, the ability to evaluate the financial capabilities of the client, its preferences and knowledge of wines.
Interesting fact. One of the winners of the professional contest said that he did not make a valuable wine into a wine card.

Seeing a person who can pay for him, confidently said: "This wine is not in the map, but I would recommend it." And in 90% of cases, this trick worked.

See: Bible Sommelier and Restaurator

What are the sommelier?

Although it is a profession, the most requested in restaurants, but there are private sommeliers working "on themselves" and offering their services. For the private (however, as for a regular restaurant officer), skillful ownership of the word is extremely important, ability to convey to the client thought , explain the taste nuances understandable to him.

They can:

  • Develop a wines map for the customer, based on the order in a restaurant or cafe, where there is no own sommelier, or the client is dissatisfied with his advice;
  • Conduct a sommelier show - an exciting demonstration of the right opening of wine with a special knife; decantation (separation of precipitation, oxygen saturation); evaluation by smell, possibly - tasting; spill on glasses of guests;
  • Give advice on the right use and combination with dishes.

As for the types of vocational training, that is:

  • Su-Sommelier - First level gradation. This title provides a diploma or certificate at the end of the courses and the passage of practice in the restaurant;
  • sommelier - a person professionally working in a restaurant or has private practice;
  • Chef Sommelier . This title in the French Professional Union is assigned after at least 10 years of work in the specialty;
  • meter-sommelier . A person with a high level of training and at least 15 years of experience. Such win international competitions.
Sommelier - who is it? What features of this alcoholic profession, as well as duties, types, difference from Kavista
Sommelier - who is it? What features of this alcoholic profession, as well as duties, types, difference from Kavista

Details about the wine sommelier

Wine sommelier, according to modern requirements, must have at least secondary vocational education. Wide theoretical knowledge about the history of winemaking, regions of its production and practical skills.

He is obliged to be able to lay out tastes and fragrances to the components, explaining the shades of the client's bouquet. Even without tasting, the smell to determine the grape variety from which wine is produced, its quality. In some cases, the region of origin and age. To do this, there are special sets of wine flavors, but they are not enough.

He is the owner of a special scent and the perception of fragrances.

Reference. Some sommelo insure noses After all, with the loss of smell, they lose both work (by the way, highly paid).

In work, he uses special tools. But we will tell about this in the next article, since this topic is interesting and informative.

Responsibilities of beer sommelo

In the beer area, the competition is huge and the profession of beer sommelier becomes all demanding. In his task, everything is the same as for wine.

The main thing is what the manufacturers of beer are dreaming, hiring such a specialist - this "Right" comments Regarding the taste of the beverage and active promotion of it in the market.

Beer Sommelier must:

  • know the details of production and components of various varieties;
  • Wake up in beer styles, patterns of brands and varieties;
  • be able to easily "read labels", regardless of the producer country and explain to the client that he drinks, who is a manufacturer, from which the drink consists;
  • Tasting and reporting to drinking nuances of taste with an explanation because of which they arise;
  • Knowing the combination of beer with products, the features of its filing and a set of nuances associated with a black drink.
Read: Sommelier himself. How to learn to understand the wine from scratch

Other types of profession

In addition to wine and beer sommelier, there are more:

  • Cap-tester - Man, thinly versed in coffee:
  • species and varieties;
  • features of collection and production;
  • differences in the regions of the collection;
  • the rules of preparation and filing;
  • Breaking varieties.
  • Titester - Tea Professional who understands tea as well as a cap-tester in coffee.
  • Vitol and Fumille - Sigar specialists. Sometimes I want to go to the cigar in addition to the guilt. Witolie is like a beginner: he knows to which drink and how to file a cigar. And Fumille is also special wines. He will tell the cigar grade and tell about their combination with concrete wine. And also - the cigar will properly cut and give the client.
  • Tastering on liquor-vodka factories. These are people responsible for the quality and taste features of that products that comes from the conveyor.
  • Temples on whiskey and other drinks.

At the place of work, sommelier shall be divided into:

  • Wine Stuart - working on the sea cruise or passenger liner;
  • Somoomer - Infrequently meeting specialty, and only on the side of large aircraft performing many hours of flights.
Sommelier - who is it? What features of this alcoholic profession, as well as duties, types, difference from Kavista
Sommelier - who is it? What features of this alcoholic profession, as well as duties, types, difference from Kavista
More on the topic: Who is the brand Ambassador alcohol?

Profession Sommelier - multifaceted, and its varieties are many. And the one who owns a well-set speech, persuasiveness and lack of knowledge about the selected product, smelling and the ability to distinguish the shades of taste, can achieve heights in it.

Would you like to comprehend the specialty of the sommelier?
Share in the comments and put like, if you want new articles on the topic of alkoprofesses. 👍

Caviste (Caviste, from French - a cellar worker) - a person who is versed in elite alcohol, who knows the story and rules for the feeding of any alcohol, who knows how to quickly choose a gastronomic couple. This profession is often confused with sommelier. Despite the fact that they are really very similar, there are many differences between them.

Common features

Sommelier and cavisis are preferably working with wine, these are their main specialty, but can pick up any other type of alcohol. It is believed that such specialists must truly love their work, work should also be their hobby and passion.

Cavist and sommelier are in contact with people, so in their official responsibilities include immaculate manners, the ability to resolve conflicts, find an individual approach to the client.

Difference between cavis and sommelier

Sommelier works in a restaurant, there is often training in the same place. When selecting wines for the client, it is guided not only by the personal preferences of the guest, but also ordered dishes. He himself does not sell anything, rather, the sommelier is a highly specialized waiter, which is only responsible for alcoholic beverages.

For the sommelier it is fundamentally important to be able to properly open the bottle and pour wine, he should also have tasting skills to recognize low-quality or spoiled alcohol.

Cavist is, first of all, sales specialist. It works in wine boutiques, studying there or on specialized courses, and the selection of alcohol is mainly due to the client's budget. Also, a professional will definitely ask how the selected alcohol will be used - whether it will be supplied as an aperitif or a digestive, put on the table during a family dinner or a solemn event, or at all hide in enotek and will also save for a special occasion. All this affects the choice.

Kuvista is not necessarily able to handle bottles, but he must be perfectly known to know the range of the store, be able to tell in detail about grape varieties, terroars, appelasons, successful and unsuccessful years, international rankings and awards of a brand. Know the difference between similar drinks, such as sherry and port, tequila and mescalem.

A little majority is the profession of the enologue. If the sommelier and cavist are practitioners, then enologist - more theorist, scientist from alcohol. To become an enologist, not enough local courses, it is necessary to complete the chemical or agricultural faculty of the university with a specialization in ethology. It is an enologist picks up grapes for swimming, works with a bouquet of drink and, like a perfumer, develops new brands.

It can be said that a good cavist should also be a sommelier and a little enologist. In principle, one of the other does not exclude: a former sommelier can get working by cavis, and vice versa.

Photo Kavista
The duties of the sommelier includes tasting, cavistors are more concentrated on knowledge of alcoholic beverages.

The second meaning of the term Cavist

The term "cavist" has a different meaning. Cavist is also called the Winery officer, which is responsible for the technology of wine production, especially - at the shutter speed and bottling phase.

The work by the cavist does not imply his own harvest, for this there are workers, but this specialist checks, is not too much damp in the cellar, it prepares the chains or barrels to excerpt wine, engaged in other equipment. When the berries are assembled, it is the cavist that among them there were no crumpled or fallen, establishes the temperature of fermentation, decides whether to add sugar.

When everything is ready, the cavist monitors the bottling and label sticking, he sometimes collects an order for a wholesale buyer and deals with shipment of parties.

In small farms with a limited staff, such a cavist may, in fact, perform the duties of the enologue.

In the Russian tradition of Kavist, they are often called the "Career Care" (Maître de Chai). In fact, this is the next degree in the quarry of the wine specialist, with a much greater range of responsibilities and an extensive area of ​​responsibility.

Добавить комментарий