“Today everyone is calling themselves a sommelier, even if they’ve never worked at a restaurant. There is a world of difference between graduates of a wine course and working sommeliers, who are first and foremost service people. To me, a sommelier is a person who uses wine as a tool for enhancing the dining experience. If you don’t serve you are not a sommelier.”
Veronique Rivest, Quebec based Canadian contestant at 2008 World’s Best Sommelier competition
