Looking back, it’s hard to imagine how quickly time has passed.
Days go by. Then months. Finally, years.
More surprising is how much I have grown as a sommelier.
On a day to day basis, I suppose I never really felt that much has changed. I’m still doing the same work, chatting with the same guests and constantly wondering to myself: am I improving?
Certainly I’ve developed greater confidence when working the floor. There will always be those busy nights when you feel everything is out of control, but I just need to remind myself to focus and get things done.
I have kept notes.
In short, I’ve just been doing what I have always been doing.
The Somm Koan
Sometimes, you will meet a person who asks something nonsensical of you.
Recently, I was asked to recommend a dessert wine that was not sweet.
A dessert wine that was not sweet? What was this, a zen koan?
A moment passed, then I remembered and offered an Amontillado Sherry.
They loved it.
Arrive at simplicity.
That’s all I’ve been doing, and that’s what I will continue to do.
Read more: Essential #7 – Wine Classes