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Find a mentor. Work a grape harvest to fully comprehend how winemaking works. Prepare to do a lot of grunt work.
There is a lot to being a sommelier that you can’t learn on your own or in books. The professional side of what’s expected of you, how to hold and pour wine, and how to select wine glasses depending on the type of wine are all things a mentor can teach you. Find a restaurant that’s willing to pair a novice sommelier with a more advanced one. Some restaurants even have an internship program for prospective sommeliers. Working a harvest will not only develop your appreciation for the work that goes in to making a wine, but it will also give you a deeper understanding of the process and a better sense of how wine is connected to land and weather. Look for a part-time job, or do a grape harvest internship to get the full experience. The wine industry is very traditional, and it will take some time for you to move up in the world of sommeliers. At the beginning of your career as a sommelier, a restaurant might have you moving boxes and doing inventory. As useless as these jobs seem, they actually give you a familiarity with the restaurant’s wines and with wine regions as a whole, and can be a great way to augment your understanding of wine.