The wine sector is hiring! From the vineyard to the cellar; from the shop to the restaurant, the wine professions are numerous and varied. However, it is not always easy to find oneself in the panel of these professions. All the more so as some are specific to structures and the missions differ according to the location. So how can we understand what is behind the names of these professions? Let's take a look at those that are most commonly encountered.
The wine sector is a domain that is recruiting. Although production has always been a significant hiring sector, in recent years, sales and management have increased significantly. In addition, these historically very masculine wine professions are becoming increasingly feminine.
The structures are many and varied: from the estate to the cooperative cellar, including the trading house, oenological production companies, laboratories, coopers and restaurants. It is impossible to make an exhaustive list of all the wine professions. All the more so as each of them is particular to the structure and its scale.
The training courses to access them are just as numerous. The sites of theAWSA or of VITIJOB are well informed about the various training courses and their opportunities.
In the long list of wine professions, there are the technical professions directly involved in winemaking. They cover agricultural activities from grape growing to winemaking work in the winery.
The wine worker maintains the vineyard. He carries out work in the vineyard: pruning, trellising and green work. It can be accompanied by the tractor worker which carries out the mechanised work: tillage, spreading, but also adjustments and maintenance of the equipment.
The crop manager directs and supervises the work in the vineyard. He is responsible for the management of grape cultivation and employees.
In the basement, the cellar master is involved in all the winemaking operations: from grape entry to bottling. It is supervised by the cellar master which follows the whole process of vinification and maturing. The latter is the person in charge of the winery. He manages the seasonal workers, ensures compliance with safety and hygiene standards, is the guarantor of the equipment and manages the stocks of oenological products.
The eonologist supervises all the stages of vinification, maturing and packaging. He follows the wines throughout the winemaking process and is the guarantor of their quality. He is often called upon to work on the blends. He monitors the wines through analytical and taste analysis.
The trader is between the winemaker and the distributor. It carries out a work of selection and blending of the wines of the different producers. He buys the wines from the producers in order to resell them to the distributors to whom he ensures a regular supply.
The broker is an intermediary between producers and traders. It facilitates relations between each of these actors. He knows the profiles of wines sought by the wine trade sector and regularly visits producers to find them.
The larger the structures are, the more the sales professions are represented. Thus sales staff prospect and then ensure the links with the customers. The buyers select products and negotiate prices. They work for trading structures or at distributors.
Around production and sales, many trades are necessary for the elaboration of the wine or its valorization. Thus, the cooper makes or repairs the wooden barrels used to mature the wine. The sommelier is the expert in wine and food pairing. He often works in the hotel business and has skills in both service and tasting.
In companies producing oenological products, the R&D engineer works alongside the sales staff on the development, production and sale of products intended for cellars.
Logisticians, administrative staff, marketing teams or financial services, a great many professions are needed and sought after in the wine sector.
Manon (Les Grappes)