Let's be clear: Sommeliers work in restaurants (usually in places like Vegas or Manhattan.) They paid alot of money to an upstanding British organization to earn their title, and part of that money was used to prove they know how to cut a cigar. And they make a shit ton more money then I do. They do not own or use non-slip gloves that they purchased from Ingles for $2.78. They cannot handle a handtruck with 6 cases of wine on it, much less push it uphill as I do, daily. I could best them all in an arm wrestling contest.
A former co-worker of mine has a blog titled: The Wine Mule (it's good; read it), which points out the whole Beast of Burden aspect of what I do (and he did.) My boss once joked that we should put a handtruck in his coffin with him.
So to be clear: I am not a "sommelier", though I am more confident with each day that passes that I could hold my own with any of them, save for that cigar-cutting shit.