The Magnetic Appeal of “Sommelier”
There’s something undeniably captivating about the word “sommelier.” It evokes mastery, elegance, and the promise to guide others through memorable sensory experiences.
The term sommelier traditionally referred to a wine steward or servant, initially responsible for transporting goods, including wine, for royalty and nobility. Over time, the role evolved to encompass wine service in fine dining. Today, the word remains primarily associated with wine expertise.
Inspired by the wine industry, one key objective in the cigar market is to firmly establish the association between the term sommelier and cigar knowledge. As a result, the title cigar sommelier is becoming increasingly popular – not only among aspiring professionals but also among informed consumers seeking better, more informed experiences.
What Current Programs Teach
Cigar sommelier programs offer valuable insights: historical context, cultural appreciation, production processes, market imperatives, and – above all – service excellence. Yet beyond the mechanics of cutting, lighting, and etiquette, navigating aromas, tastes, and mouthfeel can feel daunting.
Even in the more mature wine education landscape, a knowledge gap persists. Isabelle Lesschaeve, Ph.D. in Food Science specializing in Sensory Science, addresses this gap by teaching wine sommeliers and enthusiasts what “wine pros do not teach them”: how to taste wine.
The Vocabulary Problem
As sensory scientist and cigar expert Constantin Heitkamp notes, one fundamental challenge is the lack of standardization in sensory terminology. The same term can have multiple layers of detail and subjective context/meaning that are difficult to navigate. For better or worse, each brand will also tend to try and establish their own standards and guidelines, which are often left to “imaginative” terms by the sales force and opinion leaders. While these can be incredibly enriching, they are often far away from the reality of the product.
Confidence Under Pressure
Gavin Lewis, WSET and Edinburgh Whisky Academy (EWA) laureate, observes: “This could well be a minefield. Without considering the patron’s preferences, the risk of costly mistakes increases. Sommeliers must move beyond what pairs well in isolation and tailor recommendations to the customer’s tastes. This requires creativity and flexibility – like an artist working with a limited palette – and can sometimes limit the opportunity to introduce a patron to new and potentially delightful experiences. A skilled sommelier must carefully balance persuasion and respect, guiding the patron towards an exceptional sensory destination. Of course, if patrons could easily express their preferences numerically, sommeliers could rely on data to guide their choices.”
Newly certified sommeliers can find themselves second-guessing the pairings they recommend to discerning clients, wishing they had a sharper, more nuanced grasp of each cigar’s profile they can choose from.
This realization is not a failure. It is wisdom. Cigar sommeliers who enroll in A Cigar Tasting Course recognize that their formal training, though invaluable, concentrates on the what and how of cigars more than the nuanced why of sensory perception.
Building a Replicable Methodology
Without that “why,” we risk projecting our own preferences onto customers or slipping into stereotypes about tobacco origins and wrappers. By identifying a cigar’s true flavor components – aromas, tastes, and mouthfeels – through a structured vocabulary and method, we can translate complex experiences into clear, personalized guidance.
Humility is the pillar of lifelong learning. Expertise is not about knowing everything. It is about having the tools and mindset to keep learning, and sharing what we discover with authenticity and respect.
A Cigar Tasting Course closes the tasting knowledge gap. It does not diminish sommelier education; it completes it, with confidence, precision, and grace.
Featured image credit: cometary, iStock
