What is the primary function of a sommelier in a restaurant?

A sommelier's primary function in a restaurant is to advise on wine selection and pairings for food. This role involves a deep understanding of wines, including their characteristics, origins, and flavor profiles, as well as how they can complement or enhance various dishes on the menu. The sommelier curates the wine list, taking into account the restaurant's cuisine, and provides recommendations to guests, helping them make informed choices that enhance their dining experience. This expertise not only elevates the quality of the meal but also contributes to the overall ambiance and satisfaction of the patrons.

While managing the restaurant's inventory is an important responsibility, it is more of a logistical task that supports the sommelier's primary function. Serving food and creating wine-based cocktails, although relevant to the overall dining experience, are not central duties typically associated with the sommelier's role. The focus is on wine knowledge and the ability to articulate how different wines can heighten the culinary experience.