L ike a language, wine must be learned; theoretically, anyone can master the lexicon if they apply themselves. But wine as a subject also encompasses history, culture, science, even certain religions.
For aspiring sommeliers – or anyone with the desire to work in wine – growing up in a Western society, where wine is culturally accepted, makes pursuing these careers easier. For the language of wine was written in English and European romance languages. Even tasting notes reflect the shared experience of Western food, from fruits to spices.
So, how does an aspiring sommelier hailing from a non-traditional, even non-existent wine culture – or a family, society or religion that disapproves of alcohol – get their start? And how do they compete with their peers born with the advantage of origin?
Nutawan Jumpanak
Chief sommelier at Anantara Hotels, Bangkok, Thailand
