The Sommelier's Notebook - Book of the month September 2025
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The first month of autumn, September, just started, so it is time to go back to school. The book recommendation of the month is "The Sommelier's Notebook" by Sergiu Nedelea, a well-known sommelier and wine educator.
Sergiu Nedelea's name is associated with the organization of the Sommelier certification course in Romania, numerous wine masterclasses, as well as numerous television appearances related to wine.
"The Sommelier's Notebook. Guide for Aspirants and Professionals" is a material that helps to understand the world of wine, to lay the foundations in this savory world. Sergiu recommends this book as part of the Sommelier Course he organizes with "Winetaste School - Sergiu Nedelea", but the book can be read by any wine lover who wants to learn new things about wine, as well as how it is produced, how wine is served, what associations are made between wine and food.
Chapters (the book is written and published in Romanian, but we translated the names of the Chapters):
Instead of a preface
Who is Sergiu Nedelea
Who is the Sommelier?/ About the sommelier's mission
A brief history of being a sommelier
Wine, at the confluence of legend and history
The World of Wine
Chapter I: Basic concepts of viticulture
1.1. Good wine starts from the vineyard
1.2. Grape vine
1.3. Main works in a vineyard
1.4. Romanian wine assortment
1.5. Main international grape varieties
1.6. International varieties from the local wine heritage
1.7. Romanian wine, from transition to affirmation
1.8. What is the "Old World" of wine?
Chapter II: Wine
2.1. Classification of wines
2.2. Important characteristics of wines
2.3. Winemaking
2.4. Maturation and aging of wine
2.5. Wood and barrels
2.6. The bottle
2.7. Cork
2.8. Label
2.9. The wine glass...art, science, design or luxury?
Chapter.III: Distillates
Chapter IV: Initiation into the profession of a Sommelier
4.1. List of equipment and utensils for a Sommelier
4.2. Browsing through the "sensory library"
- Visual analysis
- Olfactory analysis
- Taste analysis
4.3. Essential landmarks in the establishment of the wine selection in the restaurant
4.4. Serving wines:
- Order of serving wines
- Serving temperature and its influence on the perception of wine
- Uncorking wines
- Aeration and decanting of wines
- Pairing dishes with wines
- Water
Chapter V: Glossary
Chapter VI: The Language of Wine
Reasons to read the book: The book offers basic concepts explained in simple, easy-to-understand words. It is a suitable book for those just starting out in the world of wine, not just a book dedicated to those who want to follow the sommelier course organized by Sergiu Nedelea.
Where you can find the book: The book is published in Romanian and can be ordered from CursSomelier.ro website, here. You can get more details about it by writing an email to sergiu_nedelea@winetaste.ro
Carmina Nițescu
Winesday & Winesday App
Sergiu Nedelea's name is associated with the organization of the Sommelier certification course in Romania, numerous wine masterclasses, as well as numerous television appearances related to wine.
"The Sommelier's Notebook. Guide for Aspirants and Professionals" is a material that helps to understand the world of wine, to lay the foundations in this savory world. Sergiu recommends this book as part of the Sommelier Course he organizes with "Winetaste School - Sergiu Nedelea", but the book can be read by any wine lover who wants to learn new things about wine, as well as how it is produced, how wine is served, what associations are made between wine and food.
Chapters (the book is written and published in Romanian, but we translated the names of the Chapters):
Instead of a preface
Who is Sergiu Nedelea
Who is the Sommelier?/ About the sommelier's mission
A brief history of being a sommelier
Wine, at the confluence of legend and history
The World of Wine
Chapter I: Basic concepts of viticulture
1.1. Good wine starts from the vineyard
1.2. Grape vine
1.3. Main works in a vineyard
1.4. Romanian wine assortment
1.5. Main international grape varieties
1.6. International varieties from the local wine heritage
1.7. Romanian wine, from transition to affirmation
1.8. What is the "Old World" of wine?
Chapter II: Wine
2.1. Classification of wines
2.2. Important characteristics of wines
2.3. Winemaking
2.4. Maturation and aging of wine
2.5. Wood and barrels
2.6. The bottle
2.7. Cork
2.8. Label
2.9. The wine glass...art, science, design or luxury?
Chapter.III: Distillates
Chapter IV: Initiation into the profession of a Sommelier
4.1. List of equipment and utensils for a Sommelier
4.2. Browsing through the "sensory library"
- Visual analysis
- Olfactory analysis
- Taste analysis
4.3. Essential landmarks in the establishment of the wine selection in the restaurant
4.4. Serving wines:
- Order of serving wines
- Serving temperature and its influence on the perception of wine
- Uncorking wines
- Aeration and decanting of wines
- Pairing dishes with wines
- Water
Chapter V: Glossary
Chapter VI: The Language of Wine
Reasons to read the book: The book offers basic concepts explained in simple, easy-to-understand words. It is a suitable book for those just starting out in the world of wine, not just a book dedicated to those who want to follow the sommelier course organized by Sergiu Nedelea.
Where you can find the book: The book is published in Romanian and can be ordered from CursSomelier.ro website, here. You can get more details about it by writing an email to sergiu_nedelea@winetaste.ro
Carmina Nițescu
Winesday & Winesday App