But today’s somms, as they often style themselves, are much more likely to be true enthusiasts, ready to make recommendations at different price levels. 2016, Jancis Robinson, The 24-Hour Wine Expert, Penguin Books, →ISBN:
Matt [Fowles] carried on explaining: ‘The high-acid thing is really important because acid sort of acts like the equivalent of a highlighter pen. It highlights the ingredients in food. So, a high-acid wine like riesling is generally good for food and wine pairing. That’s partly why somms are so obsessed.’ ‘What are “somms”?’ ‘A somm is a sommelier, a wine expert.[…]’ 2022, Peter Coleman, Matt Fowles, Weekends with Matt, Affirm Press, →ISBN:
The original sommeliers were butlers and had to verify the identity of wines, not in labeled bottles as today but in large casks when delivered to their rooms. The court teaches this skill for modern somms. 2014 March 5, Bill St. John, “Learning the master sommelier way”, in Chicago Tribune, section 6, page 3, columns 1–2: