So Moll Yay.
So what is a so-moll-yay?
A wine expert. Some have accreditations from the Court of Master Sommeliers or the Wine and Spirits Education Trust, though some merely have battle-tested palates and an encyclopedic knowledge of oenology from the school of hard knocks.
Many sommeliers work for restaurants, actively designing a wine list that compliments the chef’s cuisine, creating accounts with wine vendors and keeping the the wine in stock. Restaurant sommeliers are active presences in the dining room during service, guiding guests through the wine list, ensuring not only that the selected wine will compliment the food that is ordered, but that it is free from flaws and served correctly (at the right temperature and in the correct stemware).
Increasingly though, sommeliers are seeking work as freelancers, creating wine lists and staff training procedures for several venues that do not employ a full time “somm.” Somms may also work for private collectors, maintaining their cellars and even sourcing wine to fill out a collection. They may also be employed at wineries or tasting rooms.
In addition to knowing an impossible amount about the daunting world of wine, somms also tend to have an expansive vocabulary that makes any bottle in their hands sound absolutely irresistible.