Life in the wine trade ...

... if you read this blog regularly you've seen lots of articles talking about various sommelier programs. This article from the SF Chronicle is eye-opening in that it talks about challenges young sommeliers face, what it's like to work as a sommelier (moving boxes, stocking wine, getting quizzed) and the more details.

I also wrote an article on a similar subject for the Chronicle, which should be out soon.

Here's an excerpt from the above linked piece, giving advice from sommeliers:

Sommeliers' tips

Our young sommeliers offer the following tips on ordering wine:

Talk about wines you've enjoyed in the past. Start at ground zero with your likes and dislikes. If you enjoy California Merlot, tell the sommelier; the more specific you get, the easier it is meet your needs. If you don't know the type of wine, describe the flavors you like in broad terms -- think: sweet, dry, fruity or spicy.

Don't fixate on finding a 'steal.' Most restaurants serve a range of wines to cater to different budgets. Don't be afraid to let the sommelier know your budget restrictions. Wine-program directors generally want to offer fair value for your money.

Decide the role of wine at your meal. Do you want the sommelier to pair the wine with the food, or would you prefer to enjoy the wine independently? Let the sommelier know.

No one is judging you. Don't worry if you mangle a name or don't remember what wines you like beyond red or white.

Be open. Some of sommeliers' favorite customers are those who are open to trying new wines.