Mini Movie Review: “Somm” and “Somm: Into the Bottle”

 

 

 

 

 

 

 

 

I’m reviewing these two documentaries together because they’re a matched pair: same director, much of the same cast, and two sides of the same coin.

You should watch Somm first, because it was filmed first, and introduces you to people you’ll see in the next film. It’s not the better movie, though. Somm is the backstage look at a small group of men who are preparing to take the Court of Master Sommeliers “Master Sommelier” exam, a three-part test to award the title and prestige that comes with being a master somm. (It is very prestigious; there are only about 200 Court-certified masters in the world, and ascending to that level comes with cache, swagger, and immediate job offerings all over the world.)

The test is truly difficult. It’s subjective, and it’s broad-ranging. To be a master, you need the skills of a botanist and a historian, along with a sensitive nose and an excellent memory for tastes and smells. It takes a combination of genetics and dedication, then, along with the money and privilege necessary to access the variety of wines you’ll have to memorize before the exam. So, of course these guys are stressed, and not every one passes.

If you already care about the master test, or you are working as a sommelier, this behind-the-scenes look will probably interest you. I learned a few things, watching it.

But Somm: Into the Bottle is far more educational. It brings back the guys from Somm, now employed by various wineries and restaurants, and has them help explain the history and mysteries of wine production. There’s obviously a bigger budget, and the director manages to get into some rare European locations to speak with winemakers whose families have been making wine since before there was an “America”, before the existence of many of the countries we know in Europe today.

I’d have liked to learn more about South American and Asian wines, but they do cover Australia, Europe, and California pretty well. They go over the botany, genetics, and economic/political pressures which make up a wine’s lineage and flavor profile. (War! Infighting between small wineries! Drinking lots of expensive wine!)

I don’t drink much wine, mainly because I could never afford to learn anything about it. I know a couple of things I like (bring unto me your finest Riesling, if you want me to be happy with your wine selections) and a decent amount of history (because, art historian). But knowing wine at the level of masters means knowing everything.

The thing is, I like to know everything. And I don’t like the realization that there’s this whole field which impacts culture and is grounded in history… which I haven’t accessed.

I need to read a few more books.

And definitely drink more wine.

(Both films are currently available on Netflix.)