"After a youthful decade of working in the action sports industry between Sydney Australia, Oahu, and Santa Cruz for various surfing brands and retailers I began finding interest in the wines of the Santa Cruz Mountains while working in Saratoga at the Mouton Noir restaurant down town." - Wesley Davis Box
I see Sommeliers more flexible taking different roles in the restaurants. Incorporating virtual studies, teaching and also tastings, especially during COVID times says Yuki.
"To make a lasting impression on guests and co-workers by sharing beautiful wine stories that are both informative and memorable," is what I enjoy the most about being a Sommelier.
Commonly used wine additives are yeast nutrients, bentonite, enological tannins, DMC, and carbon that enhance wine quality, but a careful dosage is crucial