An illuminating guide to a career as a sommelier written by acclaimed journalist Rosie Schapp and based on the real-life experiences of experts in the field—essential reading for someone considering a path to this profession.
Go behind the scenes and be mentored by the best to find out what it’s really like, and what it really takes, to become a sommelier. Esteemed food and drink writer Rosie Schaap takes readers to the front lines to reveal what a modern sommelier actually does. From curating wine lists and tastings, to vineyard visits and dinner service, Schaap offers an insightful and entertaining guide to the profession. Schaap shadows up-and-coming wine director Amanda Smeltz at the popular New York restaurant Altro Paradiso to show that being a sommelier is a kind of calling. Schaap also follows Master Sommelier Roger Dagorn from a more traditional generation of sommeliers. She discovers how they got their start, how they trained, and how they became established names who have shaped the changing world of wine.
Becoming a Sommelier offers a revealing look at the art, science, and business of this rarified profession. Here is the most valuable informational interview you’ll have—an accessible, fun-to-read introduction to everything you need to know to pursue this dream job.