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NEW ORLEANS (WGNO)– Restaurant R’evolution in the Royal Senesta Hotel has a collection of 10,000 bottles of wine in its cellar, all of which Molly Wismeier, is in charge of selecting as the restaurant’s sommelier.

She was recently named one of the nation’s top 7 sommeliers in the 2015 Food and Wine Magazine, an accomplishment that comes after several years of training and studying.

If you are asking yourself what a sommelier is, you are not alone. They are the person within the restaurant who decides which wine, beer, or spirits to bring to the restaurant.

Molly makes balancing a menu look easy, but the process of selecting wine for a menu is no easy task. One must first collaborate with the chef to learn their vision, and base the wine list around the pallet.

“It takes a lot of dedication, a lot of reading, and a lot of discipline because you have to take a lot of notes when you are tasting wine, and there is a very big distinction between tasting wine and drinking wine” said Molly in an interview. So….you can’t just be a wine lover to qualify.

Restaurant R’evolutions menu was formed by historian, Chef John Folse. It was created around the seven nations of creole, so much of the wine selection has to do with French decent.  “I think if you love food you’re going to always reach over to that sommelier, that director of beverage, that can guide you all the way through the menu, for me what I’m eating, that’s going to dictate what I’m drinking” explained chef Folse.

New Orleans is a city that likes to do both eating and drinking, and the Restaurant R’evloution team of experts has created a menu that compliments the city’s history and culture.