This narrative review explores the sommelier's role in contemporary gastronomy, focusing on how sensory training, aesthetic judgment, and interactive performance shape their expertise in high-end restaurant settings. Drawing on literature from gastronomy, cultural sociology, practice theory, and sensory science, this paper explores the sommelier's craft through three analytical lenses: embodied knowledge, aesthetic labour, and cultural mediation. I argue that sommeliers operate as cultural intermediaries who translate sensory knowledge into taste experiences through bodily practice, narrative performance, and symbolic judgment. Particular attention is given to food and wine pairing, a site where aesthetic legitimacy, cultural capital, and sensory logic intersect. The review highlights how sommelier practices are shaped by tradition and training, yet constantly renegotiated in light of sustainability concerns, technological innovation, and shifting consumer expectations. This synthesis offers new insights into the complexity of gastronomic professionalism and calls for greater interdisciplinary engagement with sommellerie as an evolving field of aesthetic, ethical, and embodied knowledge.