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Sep 1

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Getting a Job in the Wine Business

I came across this book today: Launch Your Wine Career

I haven’t had time to get it/read it, as of yet, so this is not a review. However, it is the only book on the topic that I have seen (this is not an endorsement, just an observation.)

It addresses one of the top questions I get in class. I wonder, how specific are the examples in this book? Are they realistic? Can students actually put into action what they recommend?

Last month I was in Burgundy, France, and had the distinct pleasure of tasting Andouillettes. They are often translated on menus as being “sausages” … but ooooh they are so much more then just “sausages”. My brave friend Anders Ohman from Sweden ordered the delightful dish, and everyone at the table had the opportunity to enjoy their “uniqueness.”

For some funny reason, Andouillettes came to mind when I was reading this opinion piece about the proposed CARE act (HR 5034): No Wine Shall Be Served Before It’s Time – at least not without wholesalers taking a cut …