Sunday, June 29
I'll be at Villa Marzotto
Portsmouth for the annual meeting of the Veneto-Friuli sommelier. On that occasion Severina Chancellor, a researcher at the Experimental Institute for Viticulture in Conegliano, with me, will keep the communication on
"The drinking culture of respect for life."
Here are some of my notes on the social role of the sommelier
Today it is impossible to think of a restaurant that meets without the presence of a sommelier the keeper of the cellar, the director of the guests, the great expert on wine. It is to him - and can be in many restaurants, a chef de rang with the distinctive title of sommelier - who trusts the owner of the restaurant, if not himself a sommelier, to buy the wine cellar and organize and keep it constantly replenished in order to draw up the wine list, recommend and serve wine to guests, providing elegance and harmony, lunch and dinner.
The sommelier is not an improvised character, is not a good waiter and nothing, not even the chef de rang or head waiter and nothing but a character who has attended courses and master's degree, who has long studied the world of wine, who knows (should know) what happens in the vineyards as the grapes become wine, how wine is stored, what are the most important Italian and international wines, as well as those in the paper of the restaurant where he works. The sommelier knows (should know) the characteristics of the dishes that are served in the restaurant, what are the most suitable wines to accompany properly, such as glasses appropriate for the different wines, how to serve wine. And he knows (should know) how to relate well with customers, who asked to taste the wine, those who serve first, how to answer possible questions from guests about the wine. The sommelier is therefore an important person, the heir of the ancient bearers of Greek and Roman times, these symposia in more than two thousand years ago and then always present during the century, the banquets more important than those of the king nobilotti country, to reach the current world of dining.
is not a professional "in jeopardy", being tied to an organization, both local and national that not only prepares the sommelier with three training sessions (three courses) are very serious and submit a final examination to check the operational knowledge and ability (if not exceeds a certain threshold of knowledge and skills does not receive a diploma, but can recover its deficiencies in both cognitive and operational), but follows him throughout his working career. In Italy
sommelier associations are two AIS (Italian Sommelier Association) and FISAR (Italian Sommelier Association of Hoteliers and Restaurateurs), equally serious and important, and in these notes we focus on Fisar, as the AIS is already sufficiently known. The
Fisar was born 36 years ago in Tuscany, a group of lovers wine and then gradually spread throughout Italy, from Veneto to Sicily. It is organized in territorial delegations, almost all independent and every three years, the sommelier members elect the national council consisting of fifteen members. Twice a year there are meetings of a general nature: one, mandatory, open to all members, to approve the final accounts and budget and another, called the Assembly of Delegates "(involving the" Presidents "territorial delegations of the individual) to discuss the problems associated and to decide on activities and business lines. The current national president of
Fisar is Vittorio Cardaci Ama, a noble Sicilian family, a serious and prepared some years ago elected a professional sommelier of the year and now intelligent leadership and the federation.
The National Council meets regularly at the site of Asciano, in the town of San Giuliano Terme, near Pisa, the city where 36 years ago was established Fisar. The National Council also elects an Executive, which has the responsibility to implement the decisions taken by the Shareholders Meeting and the National Council, as well as further issues to be presented to the Board. There is also a body called "National Technical Center, which is designed to follow the organization technical and scientific Fisar.La national presidency, either directly or through the national secretariat, has control of what happens in individual delegations, in particular following the quality of training courses which must correspond to the criteria of reliability and high quality teaching.
One way of connecting with the sommelier is associated with the bimonthly magazine of the Federation, whose head is "Sommelier", now in its 26th year of life, a rich and beautiful magazine, which keeps members informed of decisions of statutory bodies on national guidelines for action, implementing a continuing education with articles on wines and winemaking traditions of both Italian and international, as well as tell social life of the territorial delegations. The success of the
Fisar currently enjoys in Italy is due to their expertise of a good number of teachers, the quality of its training courses, master of the high level of depth and specialization, the professional skills of its graduates and its sommelier presence in major events in which the Italian wine sommelier associated meet the best of Italian and international wine production, acquiring new knowledge, which are then transferred into the restaurant world.
Who attended courses for Fisar sommelier - and there are thousands every year - the first is for your personal culture, and in a growing number of cases, also to be able to function as the sommelier at restaurants close to home, in both local and international wine events (such as Vinitaly) and on many other occasions which require the presence of a qualified sommelier.
Readers wishing to know more, where are the delegations, who are the territorial delegates, which organizes the training courses is sufficient to open the site of Fisar: http://www.fisar.com/ and will response to every curiosity.
The sommelier is not an improvised character, is not a good waiter and nothing, not even the chef de rang or head waiter and nothing but a character who has attended courses and master's degree, who has long studied the world of wine, who knows (should know) what happens in the vineyards as the grapes become wine, how wine is stored, what are the most important Italian and international wines, as well as those in the paper of the restaurant where he works. The sommelier knows (should know) the characteristics of the dishes that are served in the restaurant, what are the most suitable wines to accompany properly, such as glasses appropriate for the different wines, how to serve wine. And he knows (should know) how to relate well with customers, who asked to taste the wine, those who serve first, how to answer possible questions from guests about the wine. The sommelier is therefore an important person, the heir of the ancient bearers of Greek and Roman times, these symposia in more than two thousand years ago and then always present during the century, the banquets more important than those of the king nobilotti country, to reach the current world of dining.
is not a professional "in jeopardy", being tied to an organization, both local and national that not only prepares the sommelier with three training sessions (three courses) are very serious and submit a final examination to check the operational knowledge and ability (if not exceeds a certain threshold of knowledge and skills does not receive a diploma, but can recover its deficiencies in both cognitive and operational), but follows him throughout his working career. In Italy
sommelier associations are two AIS (Italian Sommelier Association) and FISAR (Italian Sommelier Association of Hoteliers and Restaurateurs), equally serious and important, and in these notes we focus on Fisar, as the AIS is already sufficiently known. The
Fisar was born 36 years ago in Tuscany, a group of lovers wine and then gradually spread throughout Italy, from Veneto to Sicily. It is organized in territorial delegations, almost all independent and every three years, the sommelier members elect the national council consisting of fifteen members. Twice a year there are meetings of a general nature: one, mandatory, open to all members, to approve the final accounts and budget and another, called the Assembly of Delegates "(involving the" Presidents "territorial delegations of the individual) to discuss the problems associated and to decide on activities and business lines. The current national president of
Fisar is Vittorio Cardaci Ama, a noble Sicilian family, a serious and prepared some years ago elected a professional sommelier of the year and now intelligent leadership and the federation.
The National Council meets regularly at the site of Asciano, in the town of San Giuliano Terme, near Pisa, the city where 36 years ago was established Fisar. The National Council also elects an Executive, which has the responsibility to implement the decisions taken by the Shareholders Meeting and the National Council, as well as further issues to be presented to the Board. There is also a body called "National Technical Center, which is designed to follow the organization technical and scientific Fisar.La national presidency, either directly or through the national secretariat, has control of what happens in individual delegations, in particular following the quality of training courses which must correspond to the criteria of reliability and high quality teaching.
One way of connecting with the sommelier is associated with the bimonthly magazine of the Federation, whose head is "Sommelier", now in its 26th year of life, a rich and beautiful magazine, which keeps members informed of decisions of statutory bodies on national guidelines for action, implementing a continuing education with articles on wines and winemaking traditions of both Italian and international, as well as tell social life of the territorial delegations. The success of the
Fisar currently enjoys in Italy is due to their expertise of a good number of teachers, the quality of its training courses, master of the high level of depth and specialization, the professional skills of its graduates and its sommelier presence in major events in which the Italian wine sommelier associated meet the best of Italian and international wine production, acquiring new knowledge, which are then transferred into the restaurant world.
Who attended courses for Fisar sommelier - and there are thousands every year - the first is for your personal culture, and in a growing number of cases, also to be able to function as the sommelier at restaurants close to home, in both local and international wine events (such as Vinitaly) and on many other occasions which require the presence of a qualified sommelier.
Readers wishing to know more, where are the delegations, who are the territorial delegates, which organizes the training courses is sufficient to open the site of Fisar: http://www.fisar.com/ and will response to every curiosity.
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