24.04.2025
What Does a Sommelier Do?
A Glimpse Behind the Scenes
Reading time: 5 '
Wine is more than just a drink. For Bastian Winkler at Ansitz Steinbock, it is a passion, a way of life, and daily challenge all in one. As a sommelier, he isn't just serving the guest. He's also accompanying the wine on its journey from the cellar to the glass.
In this interview he talks about what motivates him.
In this interview he talks about what motivates him.
What does your typical work day as a sommelier look like, and what tasks does it involve?
Bastian Winkler: For me, every day is essentially a workday - since everything revolves around wine - being well-prepared is always important for me. I make sure all the bottles in the wine cabinet are stocked and keep the wine list up to date. If necessary, I remove certain wines or add new ones.
As soon as we begin serving, my focus is on whichever customer I'm waiting on at a particular moment. I try to sense what they are looking for. As a sommelier, I should never come across as pushy or lecturing. Every guest has their preferences, so I take this into account.
Another part of my day involves training my colleagues. I update them on the newest wine offerings, explain what is available by the glass, and make sure that the prices are right. I need to stay on top of what needs reordering, which vintages are arriving soon, and which winemakers I can source them from.
What sort of training and experience are necessary to become a sommelier, and what tips would you give to someone who is just beginning to pursue this career?
Winkler: The most important foundation is passion. This profession won't work out for someone if they don't have any enthusiasm for wine. You can't teach someone to be a sommelier if they don’t feel it in their heart.
The training is just the beginning. The actual learning begins after that: tasting, visiting trade fairs, establishing personal contacts with wineries. I advise individuals who are only just beginning to familiarize themselves with the subject to seek out someone who can guide, support, and motivate them. Don’t focus only on premium wines. It‘s the entry level wines that often convey good feeling for quality and style.
Bastian Winkler: For me, every day is essentially a workday - since everything revolves around wine - being well-prepared is always important for me. I make sure all the bottles in the wine cabinet are stocked and keep the wine list up to date. If necessary, I remove certain wines or add new ones.
As soon as we begin serving, my focus is on whichever customer I'm waiting on at a particular moment. I try to sense what they are looking for. As a sommelier, I should never come across as pushy or lecturing. Every guest has their preferences, so I take this into account.
Another part of my day involves training my colleagues. I update them on the newest wine offerings, explain what is available by the glass, and make sure that the prices are right. I need to stay on top of what needs reordering, which vintages are arriving soon, and which winemakers I can source them from.
What sort of training and experience are necessary to become a sommelier, and what tips would you give to someone who is just beginning to pursue this career?
Winkler: The most important foundation is passion. This profession won't work out for someone if they don't have any enthusiasm for wine. You can't teach someone to be a sommelier if they don’t feel it in their heart.
The training is just the beginning. The actual learning begins after that: tasting, visiting trade fairs, establishing personal contacts with wineries. I advise individuals who are only just beginning to familiarize themselves with the subject to seek out someone who can guide, support, and motivate them. Don’t focus only on premium wines. It‘s the entry level wines that often convey good feeling for quality and style.
What skills are especially important in your profession - in addition to your knowledge of wine?
Winkler: For me, communicating with the guest is the key to everything. I want to understand what makes someone tick and what appeals to their taste.
A solid understanding of the cuisine is also part of it. I can only recommend the right wine when I know what's on the plate. Working side by side with the chef is just as important to me as an understanding of aromas and pairings.
It often requires patience. Not every person takes to wine from the beginning, but that's where the challenge lies: to trigger one's interest without being overbearing.
If you're interested in training opportunities in the wine service field, here are some valuable resources:
Winkler: For me, communicating with the guest is the key to everything. I want to understand what makes someone tick and what appeals to their taste.
A solid understanding of the cuisine is also part of it. I can only recommend the right wine when I know what's on the plate. Working side by side with the chef is just as important to me as an understanding of aromas and pairings.
It often requires patience. Not every person takes to wine from the beginning, but that's where the challenge lies: to trigger one's interest without being overbearing.
If you're interested in training opportunities in the wine service field, here are some valuable resources:
- AIS – Associazione Italiana Sommelier (Italian Sommelier Association)
- AIS – South Tyrolean Sommelier Association
- Bibenda – Italian Sommelier Foundation
- ONAV – Organizzazione Nazionale Assaggiatori di Vino (National Organization of Wine Tasters in Italy)
- FISAR – Federazione Italiana Sommelier Albergatori Ristoratori (Italian Federation of Sommeliers, Hoteliers and Restaurateurs in Italy)
- Weinakademie Südtirol (Wine Academy of South Tyrol)
- Weinakademie Österreich (Wine Academy of Austria)
- Institute of Masters of Wine
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