intricate decisions each winemaker comes up against in order to give us their incredible offerings . I wanted to know everything I could about wine . I started taking courses , trying new wines , experimenting with food pairings . I was a woman on a mission .
I am fortunate to work in a place with an abundance of wine knowledge . From the owner to the general manager to the educators and the store staff , each person brings their own expertise , and a willingness to share their knowledge with others . That spirit drove me to pursue my own accreditation .
EDUCATING SARALYN Although I was passionate about achieving my Sommelier diploma , it came with certain challenges . I struggled to develop my palate and trust my instincts . I would sit in tastings and hear people talk about how they were picking up blackberries , dark cherry , rose , tar , or forest floor and cigar box . Silently , I would sit there thinking , Really ? All I can smell is wine !
What I discovered in time was that serious assessment of wine takes practice and the ability to understand
your own perceptions . The whole class could be smelling lilacs , while I would be thinking , Smells like the beach near my parents ’ cabin . When I realized that the shoreline there is covered in lilac bushes , it all started to make sense . Only through practise do you get to know your palate and start to relate it to your experiences .
To anyone interested in knowing more about wine , I say , take that first step on your journey by learning more , and continue for as long as you find it interesting . Even for those who have achieved an accreditation , there is no end to what can be learned . Things change quickly in the wine world . There are always new processes for wine production , new vintages to be experienced , emerging wine regions bringing us grape varieties we have never known , and endless changes in wine laws and regulations . Most importantly , there are thousands of new wines that your ever-maturing palate can grow to understand .
For me the best experience I can have as a Sommelier is to bring someone to a wine , regardless of its varietal , vintage , region of production or price point , that becomes their very own Yarra Yering Dry Red # 1 . �
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