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Sommeliers in the U.S. might play a bigger role than in France

You can still learn a thing or two from the color of white wines, but it's become much harder to judge reds by the same criteria.
user Faisal Akram
/
flickr
You can still learn a thing or two from the color of white wines, but it's become much harder to judge reds by the same criteria.
You can still learn a thing or two from the color of white wines, but it's become much harder to judge reds by the same criteria.
Credit Faisal Akram/flickr / http://michrad.io/1LXrdJM
/
flickr

It turns out that in France the role of the sommelier is more limited than here in the U.S., according to Christopher Cook, HOUR Detroit's chief wine critic.

"In France, the sommelier does not buy the wine for the restaurant. That's usually done by the owner in conjunction with the chef," said Cook. 

His friend, originally from France, but working in Los Angeles went back to France and found out they do things much differently. 

"The sommelier's only role is to go present a list, help pick a bottle, bring the bottle to the table and serve it, and then after that he is sort of out of the picture.

Listen to the full story below. 

Our conversation with Christopher Cook.

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