I am frequently asked how someone interested in wine can become a sommelier. Let’s assume you already have a job in a restaurant, and want to take more responsibility when it comes to wine. When I am asked what is the most important organ needed in becoming a wine expert, it is usually implied that it is either the sense of smell or the palate.
The restaurant industry is filled with characters, running the gamut from noble to criminal. I have worked with nearly all of them. Usually, the noble and creatively eccentric geniuses in the business are the ones who succeed.
Nearly all sommeliers are passionate about wine. They can even be militant about their own taste preferences, especially when they’re just starting out. Sometimes this can be misinterpreted as arrogance or high-pressure sales tactics.
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