When using the word sommelier, one immediately relates it to the world of wine.
In restaurants is the person responsible for guiding customers on what wines are better complement for your meal. They are also responsible for uncorking, the wine tasting and serving, as well as monitor and control their maintenance, the placement, and training personnel, among other responsibilities.
Still others are devoted to write reviews on the subject. In short, you could say it’s a fairly broad job where exhaustive knowledge of the vine and the vineyard is key.
But this word is not always associated with wine specialists. During the Middle Ages the sommelier was the person responsible for guiding animals that carried the wine and other foods, since, etymologically speaking, this word comes from the French word some, which means load.
However, during the sixteenth and seventeenth centuries, this term and its meaning evolved to Sommier du Seigneur, who referred to those privileged individuals who should keep and maintain proper food of the lords.
Since the nineteenth century the sommelier began to relate only to the world of wine and have a presence in all restaurants and exclusive hotels in Paris. Although only in the twentieth century this function began to become known worldwide as the profession it is today
Carlos 
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