Guillermo Cruz questions the role of the traditional sommelier in a restaurant – as an expert in tasting, suggesting to the clientele or advising on the choice of alcoholic beverages to prepare the menu, in front of the new wine professional, who must master beyond the winery and the room and being able to understand consumer trends, and develop more appropriate skills with mastery of tools more related to management (how to prepare a wine list, how to manage an income statement) or digital and network communication.