A sommelier (pronounced /s^mal´jeI/ in English and /somalje/ in French) or wine steward is a trained and knowledgeable wine professional, commonly working in fine restaurants, who specializes in all aspects of wine service as well as wine and food matching, the role being more specialized and informed than that of a wine waiter.
Etymologically, the modern word is French and derives from the Middle French where it referred to a court official charged with transportation of supplies.
Becoming a certified sommelier requires classes and examination and basic education may be attained over the course of six months. The diploma of master sommelier was introduced in 1969.
Oenology (British English) or enology (American English) (pronounced /InolodgI/is the science and study of all aspects of wine and wine making except vine-growing and grape harvesting, which is a subfield called viticulture.
Viticulture and Oenology is a common designation for training programmes and research centres that include both outdoors and indoors aspects of wine production. The word oenology is derived from the Greek oinos (wine) and logos (word or speech) .
An oenologist is an expert in the field of oenology.