ON: BECOMING A SOMMELIER
“Much like their forebears, few of today’s top U.S. Sommeliers came into the restaurant business planning to do what they are currently doing. But a common factor binds them now: a passion for wine that almost defies description. Both their professional lives and their personal lives are centered around wine. Their friends are wine drinkers. They base meals not around what’s in the refrigerator, but around what they want to drink that night [authors note: guilty of same, nearly 100% of my meal planning time]. They routinely talk with one another about wine and read wine magazines in their spare time. They travel to wine-growing regions on their vacations and spend their own hard-earned money collecting the very bottles that they open and serve every night. Thus, the first step toward becoming a sommelier is to identify your passion for wine. It need not be a lifelong passion, but it must be driving.”
~ Rajat Parr, Master Sommelier, Winemaker, Wine Director for Mina Restaurant Group, Partner/Proprietor, Sandhi and Partner/Proprietor, Domaine de la Côte
I identify so strongly with this writing, and often worry that I bore those around me who don’t draw such joy and obsession from wine as I do. Call me a nerd, consider my pursuits foolish, fail to understand, maybe judge from your vantage points and wine experience. Validation exists for me the moment I am moved to do crazy things like write this blog, maintain this site, pursue Sommelier status while not working in the field, cite this work and identify it to my passion. Consider me, thrilled.