Once overshadowed by culinary maestros , sommeliers are now enjoying a renaissance within South Africa's dining establishments , becoming essential to the hospitality and culinary scene.
Gone are the days when a sommelieroften an older gentleman clad in formal attirewould approach a table to present a wine list with a hint of superiority.
Today, young sommeliers, many in their 20s or 30s, don relaxed clothing and bring a fresh, engaging spirit to the dining experience. Their mission? To simplify wine and make it more accessible to the average diner.
As wine consumption in South Africa continues to rise, so too does the need for professionals with a deep knowledge of both local and international wines.
This modern sommelier is not merely a curator of lists but rather an informed guide who assists diners in understanding how flavours in food and wine interplay.
