They are wine experts in the fine-dining world, helping guests understand and enjoy the bottles that pair best with each meal. But to be a sommelier, you need to know more than just expensive labels and obscure tasting notes. As L.A. sommelier Loris Jones-Randolph shares in this episode, her work requires her to also be part dancer, part server, and part scientist. So how difficult is it to become a certified sommelier? And how does one learn to remember so many different flavors? (This last one may or may not involve tasting rocks!)
You can find Loris on Instagram, or listen to her Wine Fairy podcast.
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