sommelier [saw-muh-LYAY]

from

The French term for a wine steward or waiter in charge of wine. For hundreds of years, sommeliers were responsible for the cellaring and serving of wines for royalty. Eventually, the tradition of the sommelier spread to restaurants, where such an individual is expected to have extensive knowledge of wines, their suitability with various dishes, and how to serve and DECANT them. See also TASTEVIN.