“Life is too short to drink bad wine.”
(Josef Liška, head of the team of sommeliers)
Josef Liška is the restaurant's head sommelier, a professional with many years' experience. He graduated from the Valtice wine academy and visited renowned Châteaus in France. He regularly attends seminars and tastings, as well as tastings organized by the Czech Sommelier Association, regional festivals, wine tours and courses.
In addition, what does SOMMELIER actually mean?
A sommelier is a professional in gastronomy – a specialist not only in wine, but also in other beverages like coffee or chocolate, and combinations.
The word “sommelier” comes from the French Somme/Sommier, in the Provençal dialect, “saumalier” - someone responsible for a team of animals – delivery of wine. This profession already existed in the times of Charles IV, when innkeeper Pešek, from the play “A night in Karlštejn”, tasted and served wine to the Emperor, while keeping him company.
The Sommé (in charge), was one of the monks in a monastery in charge of the place mats, the bread, the wine and the tableware.
The profession of sommelier has its origins in the early 19th century, with the advent of great hotels and exclusive restaurants.
The main responsibilities of a sommelier include the professional sales of wine, aperitifs, digestives, as well as the creation of the wine and beverage lists. Sommeliers also provide guests with water, wine and beverages, which also means refilling and knowing the temperature for each kind. Our sommeliers are responsible for the delivery of wines to our cellar, their correct storage and service in the appropriate conditions, just as this noble beverage deserves.