sommelier or wine steward
What are the differences? What do the terms mean to you?
UselessCampers blog- http://the-wine-rack.blogspot.com
I would suspect that someone with the job title of "Wine Captain" would rank "above" someone with the title of "Wine Steward." But I also haven't been in a restaurant (that I know of) that used those titles since the mid-1960s . . .
The problem with the term "sommelier" is that it USED to be equivalent to "wine waiter," but now that MS degrees are being taken seriously, and given the respect and weight they deserve, one might see the term "wine steward" make a comeback.
But Mike -- what possible difference does it make???
useless, you're forgetting'"Wine Director", that seems to be all the rage now.
What it means to me? Not much, I usu. BYOB
My interpretation of the current hierarchy in restaurants with sophisticated wine programs:
Wine Steward: in charge of the cellar during service; answers questions from staff or customers as needed.
Sommelier: has more extensive knowledge of the wines on the list, as well as the food, to make appropriate pairings; actively approaches and engages the diners with respect to both food and wine.
Wine Director: the executive of all affairs of the wine department, including hiring, budget, etc; most importantly, tastes and selects the wines, and organizes a sensible list; may or may not be on the floor during service.
I've not heard wine captain used at all.