Managing, purchasing, receiving, storing, sales, service. All of this is part of the career of the Master Sommelier, the wine expert of a restaurant, club, or hotel. With only slightly more than 100 certified Master Sommeliers in the world, it is obviously a job not for the faint of heart. What does it take to be a wine expert extraordinaire? Itís not just wine and food pairing. It goes beyond blind tasting. It is decanting, cigar service, setting tables for a variety of menus and conversing with guests. And you better know all 13 Anbaugebiet (high- quality wine regions) in Germany. In 26 years of testing, the London-based Court of Master Sommeliers has passed only 113 people to the Master Sommelier level. Thatís a 3-percent pass rate. Talk to a few Master Sommeliers, who will also be judging at the 2004 L.A. County Fairís Wines of the World competition. Interesting people, interesting lives.
Fred Dame, Master Sommelier
Sally Mohr, Master Sommelier
Owner, Boulder Wine Merchant
Catherine Fallis, Master Sommelier
Planet Grape LLC