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 missions differ according to location. So how can we understand what is behind the naming of these professions? Let's make an inventory of those who are most commonly encountered.
The wine industry is a recruiting field. 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 more and more feminine.
The structures are many and varied: from the estate to the cooperative cellar, including the trading house, oeonological 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 ANEFA or VITIJOB provide good information on the various training courses and their outlets.
In the long list of wine professions, there are the technical professions directly involved in the elaboration of wine. They cover agricultural activities from grape growing to winemaking work in the winery.
The vineyard worker maintains the vineyard. He carries out the work in the vineyard: pruning, trellising and green work. He can be accompanied by the tractor worker who carries out the mechanized work: working the soil, spreading, but also the adjustments and maintenance of the equipment.
The vineyard manager directs and supervises the work in the vineyard. He is responsible for the cultivation of the grapes and the employees.
In the cellars, the cellar master is involved in all the winemaking operations: from the entry of the grapes to the bottling. He is supervised by the cellar master who follows the entire vinification and maturing process. The latter is the person in charge of the winery. He manages the seasonal workers, he ensures that safety and hygiene standards are respected, he is the guarantor of the equipment and he manages the stocks of oenological products.
The eonologist supervises all stages of winemaking, 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 follows the wines by analytical and gustative analysis.
The négociant is situated between the winemaker and the distributor. He carries out a work of selection and assembly of the wines of the various 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. He facilitates relations between each of these actors. He knows the profiles of wines sought by the trade sector and regularly visits producers to find them.
The more important the structures are, the more the sales professions are represented. Thus the sales representatives prospect and then ensure the links with the customers. The buyers select the products and negotiate the prices. They work for the trading structures or at the 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 that allow the wine to mature. The sommelieris the expert in the pairing of food and wine. 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 the winery.
Logisticians, administrative staff, marketing teams or financial services, a very large number of jobs are needed and sought after in the wine sector.
Manon (Les Grappes)