The wine sector is hiring! From the vineyard to the cellar; from the shop to the restaurant, the wine professions are many and varied. However, it is not always easy to find oneself in the panel of these professions. Especially since some of them are structure-specific and the missions differ from place to place. So how can we understand what lies behind the names of these professions? Let's make an inventory of those who are most commonly encountered.
The wine sector is an area that is recruiting. Although production has always been a significant hiring sector, in recent years, the fields of sales and management have increased significantly. In addition, these historically very masculine wine professions are becoming more and more feminized.
The structures are many and varied: from the estate to the cooperative cellar, including the trading house, companies producing oenological products, laboratories, coopers and restaurants. It is impossible to make an exhaustive list of all the wine professions. Especially since each of them is specific to the structure and its scale.
There are just as many training courses to access it. The sites of theANEFA or from VITIJOB provide good information on the different training courses and their opportunities.
In the long list of wine professions, there are the technical professions directly involved in wine making. They cover agricultural activities from grape growing to winemaking in the cellar.
The wine worker maintains the vineyard. He is in charge of the work in the vineyard: pruning, trellising and green work. It may be accompanied by the tractor worker who carries out the mechanized work: tillage, spreading, but also the adjustment and maintenance of the equipment.
The head of culture directs and supervises the work in the vineyard. He is responsible for the management of grape cultivation and employees.
In the cellar, the wine merchant is involved in all winemaking operations: from the entry of the grapes to bottling. It is framed by the cellar master which follows the entire vinification and maturing process. The latter is in charge of the cellar. It manages seasonal workers, ensures compliance with safety and hygiene standards, guarantees equipment and manages stocks of oenological products.
The eonologist supervises all the stages of vinification, maturing and packaging. He follows the wines throughout the production process and is the guarantor of their quality. He is often called upon to work on assemblies. He monitors the wines through analytical analysis and tasting.
The trader is located between the winegrower and the distributor. He 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 sell 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 wine profiles sought by the wine trade sector and regularly visits producers to find them.
The larger the structures, the more sales jobs are represented. Thus the sales representatives prospect and then maintain links with customers. The buyers select products and negotiate prices. They work for trading structures or distributors.
In addition to production and sales, many professions are necessary for the production of wine or its development. So, the cooper manufactures or repairs the wooden barrels used to age the wine. The sommelier is the expert on the food and wine agreement. 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 sales representatives on the development, production and sale of products for cellars.
Logisticians, administrative staff, marketing teams or financial services, many professions are necessary and sought after in the wine sector.
Manon (Les Grappes)