By contemporary Sommelier we mean a professional of the highest level who has a 360° knowledge not only on the world of wine but also on all the drinks that may accompany the meal, since the Italian table like that of many countries in the world is now spread from global suggestion that blend transversely with the Mediterranean cuisine.
The new sommelier, as interpreted by modern catering culture, will have to know and know how to combine extremely popular and consumed drinks from other continents, in addition to wine, spirits and liqueurs, such as mineral waters, beers, teas, coffees, sake and infusions, thanks to a constantly growing market that is increasingly specializing in the area of personalization of taste and in the game of pairings drinks with food.