Uma ungumuntu othanda futhi onothando ngakho konke okuhlobene newayini, uzokwazi ngokuqinisekile wenzani i-sommelier kanye nokubaluleka enakho ngaphakathi kwenkundla yewayini. Kodwa-ke, kunabantu abaningi abangazi ngemisebenzi eyinhloko ye-sommelier nokuthi iyiphi indima anayo emhlabeni we-gastronomy.
Esihlokweni esilandelayo sikusiza ekuqedeni konke ukungabaza okungenzeka ube nakho emfanekisweni we-sommelier.
yini i-sommelier
Isibalo se-sommelier sisuka eNkathini Ephakathi, ngokuphambene nalokho abantu abaningi abangase bakucabange Akuwona uhwebo noma umsebenzi wesimanje. Namuhla i-sommelier ingumuntu ophethe ukulandelela indawo yewayini endaweni yokudlela. Umsebenzi we-sommelier unobudlelwane obuqondile nekhishi lendawo, ngoba kuye ngokuthi izitsha iwayini liyoba elilodwa noma elinye.
Kufanele kuqashelwe ukuthi ngokuhamba kweminyaka, I-sommelier ibilokhu izuza ngokubaluleka emkhakheni wokungenisa izihambi kanye ne-gastronomy. Njengamanje, uzinikele ekuphakeleni amakhasimende ahlukene ukuze acacelwe ukuthi kufanele aphuze liphi iwayini ngesikhathi enambitha izitsha ezahlukene zokudla.
Iyiphi imisebenzi i-sommelier enayo?
Ngokuphathelene nemisebenzi ehlukene ye-sommelier, okulandelayo kufanele kukhonjiswe:
- Kufanele unolwazi lwakamuva ngakho konke okuthinta umhlaba wamawayini, njengoba iphethe isitoko indawo yokudlela enaso.
- ukubhanqa iwayini maqondana nezitsha ezizophakelwa endaweni yokudlela.
- Siza amakhasimende ahlukene ukukhetha iwayini elingcono kakhulu ukuthatha kanye nokudla.
- Vela ukuze kugcinwe kahle wewayini egumbini elingaphansi.
Njengoba ubonile, ungumuntu obalulekile emhlabeni wokungenisa izihambi newayini. Sibonga ukuqeqeshwa nolwazi lwakhe amakhasimende bayakwazi ukwazi izici ezahlukene iwayini futhi ujabulele.
Yini okufanele uyifunde ukuze ube i-sommelier?
Uma kuziwa ekwenzeni umsebenzi wakho ngendlela engcono kakhulu, I-sommelier enhle kufanele ibe nolwazi olulandelayo:
- Yazi konke okuhlobene ngokumataniswa kwewayini.
- Ulwazi oluhle oluhlobene emkhakheni we-oenology.
- Ukuze ube sesikhathini samanje kukho konke okuthinta umhlaba wewayini.
- Ulwazi mayelana nokunambitha iwayini.
- Funda ngama-wineries ahlukene endaweni asebenza kuyo.
- Yazi indlela yokuphakela amawayini ukuze uthole okuningi kubo.
Ngaphandle kolwazi olunjalo, I-sommelier enhle kufanele ibe nochungechunge lwamakhono noma amakhono:
- ube ngumuntu okwaziyo ukuxhumana kanye nesipho kwabantu.
- wokuzilibazisa kanye nothando emhlabeni wewayini.
- Amakhono omphakathi lapho usebenza namakhasimende.
Endabeni yezifundo, kufanele kuboniswe ukuthi ukusebenza njenge-sommelier Awudingi ukuba nemfundo ephakeme. Ezimweni eziningi, ama-sommeliers azayo ngokuvamile aqeqeshelwa ezikoleni zasehostela noma ezifundweni zokuqeqeshwa okukhethekile. Namuhla ukunikezwa komsebenzi kuhluke kakhulu, ngakho-ke ngeke ube nanoma yiluphi uhlobo lwenkinga uma kuziwa ekuqeqesheni nasekutholeni ulwazi oludingekayo ukuze ube i-sommelier enhle.
Ayini amathuba omsebenzi we-sommelier
Kunamathuba amaningi emisebenzi mayelana nomsebenzi we-sommelier. Ngale ndlela umfanekiso we-sommelier Ikhona ezindaweni eziningi kanye nezikhungo emhlabeni wokungenisa izihambi:
- Izindawo zokudlela.
- Ama-Gastrobars.
- imigoqo yewayini
- Kwabezindaba ezikhethekile njengomgxeki wokudla.
- izikhungo ezikhethekile emawayinini.
Liyini iholo le-sommelier
Iholo le-sommelier lizohluka ngokuya ngochungechunge lwezinto okufanele zicatshangelwe. Ukube bekufanele sikhulume ngomholo ojwayelekile we-sommelier Kungaba cishe ama-euro ayi-1.500 gross ngenyanga. Ubukhulu bochwepheshe kanye nohlobo lwendawo yokudlela anikeza kuyo izinkonzo zakhe, kungenza iholo libe phezulu kancane. Kunoma yikuphi, kungashiwo ukuthi i-sommelier ithola okuthile okungaphezu kwabanye abasebenzi bezokudlela, njengoba kunjalo nabalindi.
Ngamafuphi, njengoba ubonile umfanekiso we-sommelier Kubaluleke kakhulu emhlabeni wokungenisa izihambi. Uma kuziwa ekuzinikeleni kulo msebenzi omuhle, kubalulekile ukukhombisa ukuthi kufanele ube ngumuntu onolwazi olukhulu ngamawayini ahlukene, njengoba ngokuvamile eluleka amaklayenti ezindawo zokudlela. Ukuqeqeshwa kwe-sommelier kuyaqhubeka njengoba kufanele ahambisane nakho konke okuzungeza umhlaba wewayini. Ngaphandle kwalokhu, kuhle ukukhumbula ukuthi ukuze ube i-sommelier enhle, kufanele ube umuntu ozwa uthando olukhulu lwamawayini.