Tuesday, February 20, 2018

The Wine Business

Back in March of 2014 we posted about the 2013 film documentary, Somm, which I thoroughly enjoyed, albeit guiltily as the four main characters obsessed in their pursuit of the Master Sommelier credential.  Not only was that pursuit expensive ($2,000+ per test) but the accrued knowledge to pass the test seemed to be more about a drive for self-satisfaction than about practical vocational information.  But the wine business can be like that.  If we're in it we tend to get caught up in the minutiae.

Today we're posting about the far from glamorous grunt work of the wine business and once again we're taking our cue from Lettie Teague of the Wall Street Journal from an article entitled "A Closer Look at the Making of a Sommelier."  In that article Teague says the physical work often leads to an early retirement from the profession by age fifty.  Really?  I'm way older than that and I'm still hefting cases.

Also in the article she says the pay isn't that good (unless you're in a great restaurant) and there is continual pressure to "upsell" your patrons.  Frankly, your raison d'etre is to increase the revenues at the end of the day and that increase really needs to be substantial enough to justify your employment.  I think that comes closer to the truth about why sommeliers get out of the business.  Are you starting to see where I'm going here?  It's a job with performance pressures like any other.

The wine business attracts all kinds of personalities.  What we all have in common is we all get the wine bug, that romantic notion that there is more to the stuff than just getting an alcoholic buzz.  We want to learn about the history, chemistry, agriculture, and anything else that's culturally related to wine and we want to feel accomplished in this field we have chosen.  Then we take a job and reality whacks us in the face.  It's a job.

Most sommeliers and other restaurant people (and retailers) who are interested in this field end up working for distributors, importers, brokers or other businesses further up the wine food chain.  Not only is that where the money is but if one of your values is self-determination then that's where you want to be.  Me?  I just don't have good sense.

This Thursday at 5pm James Murray leads us in a tasting of 2016 Scarbolo Italian Sauvignon Blanc, 2015 Zorzal Argentine Malbec, 2015 Domaine du Somali Minervois and 2014 "A Proper Claret" from Bonny Doon of California.  Please join us. 

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