I had to research a bit to get the actual origins of a sommelier. Here are some excerpts from the following url:
https://www.torres.es/en/blog/wine-planet/origins-and-future-sommelier
To varying degrees, wine service has played a significant role alongside food culture since ancient times. Ganymede was cup-bearer to the gods in Greek mythology, and the Romans had a specific name for the people two tasted and served wine (cámera). In the 18th century, however, wine culture really started to come into its own.
There are different theories about the origin of the word “sommelier.” One of them points to the Latin word sumere, which means to absorb liquid, to drink. Another is based on the name for the person who was responsible for the wine during long voyages in medieval France, known as the somerier. The job entailed transporting the wine in carts drawn by animals, the bêtes de somme (pack animals). From there, the word evolved into sommelier, the person who took care of and knew about wine
The Sommelier’s Cup
The official name is Tastevin, 
which in French means Taste Wine.. This shallow silver metal cup is faceted and convex so that when you’re in a candle-lit cellar, you can judge the color and clarity of a wine more easily than by holding up a glass. Many times you will see this on a chain around the sommelier’s neck. This is really for ease of use. Today, it has become more of a badge of honor recognizing the credentials required to become a sommelier. Rarely will you see one of these cups used in a restaurant to pour wine to be tasted before giving the bottle to a customer. Its an old traditional, but something that should be held in great regard.
How does one become a Sommelier?
If you think becoming a sommelier is all fun and drinking wine, you should know this: it’s no cake walk. You have to read and study, study, study, and practice wine service and identifying wines tasted blind.
First the cost: Cost to be a Certified Sommelier. An introductory sommelier course through the Court of Master Sommeliers is just $525, with a follow-up course at $395 and an exam fee of $395. If you pass the exam on your first try, this means you can become a Certified Sommelier with your out-of-pocket costs totaling about $1,315.
Courses: You can take both Court of MasterSommeliers and WSET classes in the U.S. If you go through the entire Court program and pass, you become a Master Sommelier(MS). For WSET, if you pass the Diploma level, you can work towards a Master of Wine (MW). These top levels take years to achieve.
Achievements: For blind tasted the wines, they are taught how to analyze color, body, intensity, aroma and flavors to help them figure out where the wine comes from and what type of wine is in the glass. Lots of time was spent on classic grape varietals and regions where they grow.
The hardest part — tasting wines blind and figuring out what each one is. If you pass then you become a Certified Sommelier. Now you are one step closer to being a Sommelier
What I have left out of this so far, is the hard work anyone wanting to become a sommelier has to go through. Face it, you just dont get out of college and one day say, I want to become a sommelier (perhaps they may be some out there), but for many it was a decision that probably came after spending time in some other field. But their passion for wine drove them to a new career path. At the same time, they still needed an income, so they stayed with their current job, many having families and other responsibilities. So, more hard work and sacrifices had to happen to reach their goal. I am not saying that only people becoming sommeliers have to go through hard work and sacrifices, because anyone who wants to achieve what they are really after and want drives them, it takes more work than usual.
I retired from IBM in 2009. Part of the retirement package, IBM would pay towards my retraining and/or paths towards another career path. Since, I have always had a strong passion for wine, I was thinking of going the sommelier route. But I eventually did not, because I couldnt see what I would do with that degree at my age, since, I wasnt going to work at any restaurant, I’ve already done my time in retail business, and I wanted to enjoy more of a social life and travel. I do regret not taking that plunge. Sure, I might never have used that degree ins a professional manner, but it would have given me more self satisfaction.
Over the years, I have met many sommeliers. Some face to face, some from research and some online. I think the one thing that always turned me off, was those ‘Wine Snob type – Sommeliers’ Because of their knowledge, they feel that they are one level above anyone they talk to about wine. Doesnt even have to be a sommelier, you have probably run into people like this everywhere. Many retail wine shops have one wine person that fits that description of a wine snob. You know, talks about all the different things about wine, that the average consumer really doesnt want to know about. I have always had a pet peeve about this. Wine should be fun, no matter if you are the teacher or the student.
In the past 6 months or so, I have really ramped up my interest about wine. Not wine itself, but talking to others about wines, theories, tastings and almost anything dealing with wine. Prior to that , I had joined a number of wine forums. I never stayed their too long, because of what I felt was ‘Wine Snobbery atmosphere’ Then on Instagram, I found a whole different sort of folks. It was fun again. I’ve learned so much and hopefully have parted some of my knowledge. I have to single out one person in particular, that is Samantha Capaldi , instagram name samanthasommelier. I read so many of her posts, knowing that she is a certified sommelier and I enjoyed all of her words. She made it fun, to me, she is what the wine industry really needs, a spokesperson who can educate, delivery and show you so much about the world of wine and food and ENJOY IT
In my section on Resources, I have included her website http://www.samanthasommelier.com
Take a look at her web site or visit her on Instagram, she is a very talented
and creative young sommelier.
My Tastevin
When I was working in my first Wine shop, as many of you know, I was trained by and ex-sommelier. When he passed away, he left me his cup. 
I still have it today. I received it in 1972, but I made a mistake. The cup was old, dirty, not much of a shine or gleam to it. So, I took some silver polish to make it shine like new. I should have kept it in its original condition.