10,000 Grapes: A Day In The Life of A Sommelier 

Written by:Sherry Shaw-Adams

Morning

While some would think my day starts with a glass of Prosecco, they would only be half right. Actually, I start my day reading about glasses of Prosecco… and then I pop the cork! A lot of studying comes with the title, by both text and taste. The matriculation of a sommelier is heavily dependent on training the palate and nose to be able to pick up notes of oak, spices, fruits, and vegetables alike.

For breakfast? Hash Browns, scrambled eggs, and a waffle with a blood orange mimosa as the perfect start to a busy day. Prosecco is my go-to for mimosas. Normally served in a tulip glass, its extra dry variation compliments the blood orange syrup with subtle sweetness and only about half a gram of sugar per glass.   

 Afternoon

After my first designated study session of the day, I switch to business mode by fulfilling any needs for any upcoming tastings that might be on the calendar. This could be anything from acquiring custom wine glasses and flutes to visiting wine rooms across the state to find the next best wine to add to my tasting menus.

 The right cracked peppered roasted turkey sandwich and garden salad serve as the perfect mid-day meal. Light to medium-bodied reds are my favorite to pair with roasted turkey; for this, I would choose an Oregon Pinot Noir as a ‘perfect pairing.’ This bright fruit-forward wine has notes of cherries, plums, mushrooms, and even vanilla that complement the roasted favorite.

Evening

We are back to the books! I usually do additional research every evening until I cannot anymore. If I review varietals in the morning, I try a different topic, like notes or pairings, in the evening to keep it interesting. Like with most things, there is a ‘right’ way to do absolutely everything in the wine world. How to serve, hold a glass, knowing proper service temperatures, and even being able to name the color of the wines all play a part in passing the necessary exams to be a sommelier. At this level, it’s much more specific than red, white, and rosé. We look for colors like silk pearl, orange autumn, alizarin crimson, and even pigeon heart red! (Nothing you would ever see on a color wheel!)

Dinner is spicy shrimp and grits with bell peppers and onions, one of my household’s favorites. The creamy texture of the grits and the spice of the shellfish would make my final selection of the day a beautiful bottle of oaked Viognier. Its notes of vanilla, spice, and mimicking creamy nature create balance on the palate with this well-loved southern staple.  

I hope you’ve enjoyed this glimpse into the day of the life of a wine professional, and I look forward to you joining me for the next issue!

Cheers!