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<ul class="summary-list"><li>Jonathan Ross is one of the 300 <a href="https://www.mastersommeliers.org//">master sommeliers</a> in the world: He is an educator for the Guild of Sommeliers, an examiner for the Court of Master Sommeliers, and sits on multiple <keyword id="4894" type="ENTERTAINMENT" weightage="60" keywordseo="wine">wine</keyword> investment advisory boards, as well as founded <a href="https://microwines.co/">Micro Wines</a>.</li><li>He says that although the <keyword id="6359858" type="UNKNOWN" weightage="60" keywordseo="alcohol">alcohol</keyword> industry is booming for large retailers, small businesses are struggling to find ways to stay afloat.</li><li>Many smaller retailers and restaurants are turning to creative ways of staying open, including virtual tastings, delivery, and designer happy hours.</li><li>Support your local restaurants and wine sellers now if you want them to survive this lockdown period.</li><li><a href="https://www.businessinsider.com/prime">Click here for more BI Prime stories.</a></li></ul><p>With a substantial amount of lockdown time under our belts, people around the world have found creative ways to remain social, active, and entertained. Virtual cocktail hours and dinner parties, live educational tastings, and all-around beverage discourse are filling social media airwaves.</p><p><div type="image" title="Jonathan Ross, master sommelier" height="273" width="364" msid="75508688" hostid="261"></div></p><p>There is no way to replace genuine human interactions: a necessity for a healthy life. However, this crisis has reminded many of us that at the center of human contact often lies a great drink.</p><p>And continuing to drink well, learn well, and do well by the wine industry in this time is not only possible, but imperative. </p><p>Over the past decade, wine has seen a growth in consumer demand for information and validation. With the rise in popularity of the <keyword id="1330044" type="PERSON" weightage="60" keywordseo="sommelier">sommelier</keyword> profession, access to expert advice has grown, such as on <a href="https://www.sommtv.com/">SommTV</a>. Winemakers, retail buyers, trained sommeliers, wine journalists, and enthusiast influencers have all become more prominent, widening a previously narrow field of critics whose scores focused on retail shelves and an endless sea of Yelp-like reviews on wine apps like <a href="https://www.vivino.com/">Vivino</a>.</p><p>Consumers seek greater interactivity and down-to-earth advice (try <a href="http://crunchyredfruit.com">Crunchy Red Fruit</a> or <a href="http://sommselect.com">SommSelect</a>). Restaurants remain the treasure trove, attracting enthusiasts of all levels looking to quench their thirst for wine experiences at restaurants.  </p><p>Enter COVID-19. Since the novel coronavirus took hold, alcohol sales in the US have actually <a href="https://www.businessinsider.com/booze-sales-are-booming-as-liquor-stores-are-deemed-essential-2020-4">boomed</a>. So much so that the first 30 days of quarantine resembled the alcohol-fuelled holiday mania of December.</p><p>But almost all that business is being funnelled through established retail supply chains; a small percentage of restaurants and bars are attempting to create in-home experiences to stay afloat. This all goes beyond the sudden deluge of social media hashtags like #<a href="https://twitter.com/hashtag/quarantinecocktail?src=hashtag_click">quarantinecocktail</a> — this is about supporting an industry that is at risk of faltering.</p><h2><strong>How some small wine businesses are getting by</strong></h2><p>For restaurants without an already-established retail arm, creativity and agility have been the only ways to survive. Robust social media marketing supported by rich online content is the key for these businesses to tap into the current retail boom. </p><p>Master Sommelier Laura Fiorvanti — one of 35 women in the world with this prestigious title — leads <a href="https://www.corkbuzz.com/">Corkbuzz</a> group. Based in New York and North Carolina, she is taking their offerings online. With streamed versions of her in-house tastings matched with wine packs that can be purchased and shipped from the Corkbuzz cellar, she's turning what was once thought of as an in-person-only event into something that's not only more affordable, but also can be done in your own home.  </p><p>National retailer and Vermont wine bar <a href="https://dedaluswine.com/">Dedalus</a> has also curated a wide variety of online entertainment that traverses everything from one-on-one happy hours with notable sommeliers to foundational lessons on cheese and its best pairings to fun-loving wine and DJ sets.   </p><p>The New York branch of <a href="https://www.compagnienyc.com/">La Compagnie de Vins Surnaturels</a>, with managing partner Caleb Ganzer, has taken to YouTube with their in-house "<a href="https://www.compagnienyc.com/wine-bootcamp">Wine Boot Camp</a>," popular with the millennial drinker given that they have over 1,000 people log on at a time, and are able to deliver featured wines to the local area thanks to <a href="https://restaurant.org/Downloads/PDFs/business/Assoc-State-Covid19-Resources.pdf">temporary</a> retail licenses being made available to restaurants. (States have banned the on-premise sale and consumption of food and alcohol, they authorized take-away and delivery retail sales for all current liquor license holders.)</p><p>For other restaurants looking for ways to thrive through the pandemic, focusing on the in-home experience is key. Whether it's a ready-to cook dinner paired with beverages, individually bottled <keyword id="23630" type="PERSON" weightage="60" keywordseo="cocktails">cocktails</keyword>, or working with sommeliers and winemakers to create video wine tastings, there needs to be an effort to engage with people in their homes.</p><h2><strong>But virtual content alone can't sustain the industry</strong></h2><p>Though it may be too soon to tell what combination of virtual content will allow some to surge forward, what is clear is the need to help preserve the restaurant world. Stark numbers overshadow the hope that some restaurants have. According to the <a href="https://diningbond.com/">Independent Restaurant Coalition</a> and the <a href="https://www.jamesbeard.org/">James Beard Foundation</a>, over 500,000 restaurants have closed temporarily, causing the loss of over 11 million jobs. Only 20% of those closed restaurants believe they'll be able to afford to come back once the new normal sets in.</p><p>While a few economic thinkers believe this will just result in a great re-shuffling, others fear that it will expedite the homogenization of American restaurants: a patchwork of individual small businesses that represents the largest private industry employer in the US. </p><p>Large, online-only retailers have seen the largest spike in their revenue during the novel coronavirus era, jumping three-figure percentage points in just days. They represent big discounts on large-production wines and a low-risk comfort zone — purchasing that arrives at your door with zero human interaction. It's these inherent pillars that big businesses are built on, and it's working.  </p><h2><strong>If you're at home, shop local</strong></h2><p>If there was ever a moment to support <keyword id="6359222" type="UNKNOWN" weightage="60" keywordseo="Small-Business">small business</keyword>, now is the time.</p><p>All restaurants were deemed as essential businesses. If they haven't shuttered, takeout food and beverage is the only way they are surviving. If someone wants to buy a bottle of wine, check out what is available at a local restaurant first, then a local wine shop.</p><p>Some restaurants have turned into grocers that support local farms and butchers. Anything bought here will be fresher and of better quality than what would be found at a supermarket. Lastly, if looking to donate, <a href="https://www.frontlinefoods.org/">Frontline Foods</a> and the <a href="https://www.saverestaurants.com/">Independent Restaurant Coalition</a> are the most secure and effective avenues.</p><p>If you can think of a restaurant or small retail shop where you thoroughly enjoyed their hospitality, then seek out that place and patronize them. Chances are, they're scrambling to pack wine and food to-go orders so they can one day reopen their doors and welcome you home.</p>Read the original article on <a href="https://www.businessinsider.com/how-wine-businesses-surviving-coronavirus-master-sommelier-support-local-2020-5">Business Insider</a>

Wine businesses and smaller restaurants are getting creative to stay afloat, according to a master sommelier — but even as alcohol purchases boom the industry needs our support

<p>Since 1969, <a href="http://www.mastersommeliers.org/">the Court of Master Sommeliers,</a> has bestowed its prestigious title upon 201 individuals which accounts for only 10 percent of its test takers.</p>
<p><keyword id="1889196" type="UNKNOWN" weightage="60" keywordseo="Dustin-Wilson">Dustin Wilson</keyword>, the wine director of the Michelin starred Manhattan restaurant <keyword id="1873726" type="UNKNOWN" weightage="60" keywordseo="Eleven-Madison-Park">Eleven Madison Park</keyword>, achieved the title in 2011.</p>
<p>The rigorous preparation he went through along with three other sommeliers is captured in the recently released documentary, directed by Jason Wise, "<a href="http://www.youtube.com/watch?v=O4zeyuk8hL8">Somm</a>," which breaks down the stereotype of the sometimes snooty world of <keyword id="450153" type="PERSON" weightage="60" keywordseo="Wine-tasting">wine tasting</keyword>.</p>
<p>We interviewed Wilson recently about the process of becoming a master sommelier and training his palate.</p>
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<p><em>Produced by Alana Kakoyiannis; Additional camera by Justin Gmoser</em></p>

A Master Sommelier Tells Us How Many Bottles Of Wine It Takes To Pass The World's Toughest Exam

<p><div class="KonaFilter image-container display-table"><div><div class="image on-image"><p class="source"><span>Flickr/Sasha7d</span></p><p class="caption">Bordeaux blends are the way to go with a porterhouse.</p></div><p></p></div></div></p><p>Going to a steakhouse and not ordering a bottle of wine is practically a faux pas.</p><p>And for the steakhouse regular, it pays to know which bottles pair best with which steaks. <span>Enter Brahm Callahan, the wine director at <a href="http://grill23.com/" target="_blank">Grill 23 &amp; Bar</a> in Boston, Massachusetts and one of only 147 <a href="http://www.mastersommeliers.org/" target="_blank">master sommeliers</a> in North America.</span></p><p>In the beverage service industry, master sommelier is a coveted title that demonstrates a prestigious level of expertise, which is why we asked Callahan to be our steak and wine pairing guide. </p><h3>STEAK &amp; WINE PAIRINGS</h3><p><strong>Steak: </strong>Filet mignon<br /><strong>Pairing</strong>: <span>Pinot noir from Oregon (for its "earthy truffle notes") <br /><strong>Callahan's Notes: </strong></span>"There is less fat content in this cut of steak, so a milder red or a white with high acid is a good match." </p><p><strong>Steak</strong>: Prime porterhouse<br /><strong>Pairing</strong>: <span>Cabernet, cabernet Franc, or merlot</span><br /><strong>Callahan's Notes</strong>: "It's a tough choice, as you are pairing with two different cuts. Bordeaux blends are excellent."</p><p><strong>Steak</strong><span>: <span>Prime rib-eye</span></span><br /><span></span><strong>Pairing</strong><span>: <a href="https://www.klwines.com/Products/i?s=14D9A9327004&amp;i=1131932" target="_blank">Jean Louis Chave's 2010 St. Joseph</a>, or any dense, meaty syrah</span><br /><span></span><strong>Callahan's Notes</strong><span>: <span>Callahan says this savory syrah goes great with the steak's</span></span><span><span> pronounced beef flavor and marbling.</span></span></p><p><span><span><strong>Steak: </strong><span>A5 Kagoshima Wagyu  </span><br /><strong>Pairing</strong><span>: Nebbiolo, try </span><a href="http://www.elviocogno.com/en/vini_piemonte_cantina_cogno/barolo_docg_vigna_elena" target="_blank">Elvio Cogno, Vigna Elena Barolo 2007</a><br /><strong>Callahan's Notes:</strong><span> "The tannin of the nebbiolo will be attracted to the high fat content in the Wagyu."</span><br /></span></span></p><h3>ALSO OF NOTE... </h3><p><strong>When in doubt, order a dry riesling</strong>. "<span>Dry Riesling actually works really well with all cuts."</span></p><p><strong><div class="KonaFilter image-container display-table float_right"><div><div class="image on-image"><p class="source"><span>Compliments of bullfrog &amp; baum</span></p><p class="caption">Callahan is one of only 229 professionals worldwide who have achieved the title of master sommelier since  the Court of Master Sommeliers' began in 1969.</p></div><p></p></div></div>Consider steak temperature and sauce</strong>. "<span>For example, a heavy port demi glaze won't work with a lighter pinot noir. Also, <span>the more you cook a steak, the more you render out the fat, which will affect the pairing."</span></span></p><p><strong>Pair fatty cuts with high tannin wine and less fatty cuts with medium tannin wine. </strong>Callahan says you can mitigate this with sauce selection. For example, a less fatty steak with a decadent sauce can handle a big tannin red. </p><p><strong>Steer clear of low tannin reds and low acid whites</strong>. Some examples: <span>heavy California chardonnays or viogniers, </span><span>g</span><span>amays from Burgundy, or really light pinot noirs. "Low tannin reds will feel thin and tart; low acid whites </span><span>will taste heavy and flat."  </span></p>    <div class="margin-top">        <h3>NOW WATCH: <a href="http://www.businessinsider.com/steak-cooking-tips-2014-3">Top Chef Explains How To Grill The Perfect Steak</a></h3>        <div>            <div>        <div class="ooyala-video-player" data-video-autoplay="false" data-video-id="Q1Z3c5ODqQ5LZdeUemT82qf-oXcKWxun" data-player-variable="ooyalapopvideo" id="ooyalaplayer_popvideo" style="width:1280px;height:720px"></div>        </div>        </div>            </div>

4 of the best wine and steak pairings, according to a master sommelier

<p><span style="line-height: 1.5em;"><div class="KonaFilter image-container display-table float_right click-to-enlarge"><div><div class="image on-image"><a title_source="Alice Gao" title_caption="Jack Mason." class="zoomin" href="https://static-ssl.businessinsider.com/image/558b2170eab8ea9f738fb03c-960/jack-mason-wine-director.jpg"><span class="sprites click-to-enlarge-icon" title="Click to enlarge"></span></a><p class="source"><span>Alice Gao</span></p><p class="caption">Jack Mason.</p></div><p></p></div></div>Jack Mason is only 27 years old - but he's already passed one of the hardest exams known to man and has earned one of the most exclusive job titles in the world: Master Sommelier.</span></p><p>In May, Mason was one of just <a href="http://www.mastersommeliers.org/Pages.aspx/Press/COURT-OF-MASTER-SOMMELIERS-AMERICAS-WELCOMES-SEVEN-NEW-MASTERS-TO-ITS-PRESTIGIOUS-RANKS">seven sommeliers</a> in the US to pass the incredibly difficult exam, which consists of <a href="http://www.mastersommeliers.org/Pages.aspx/Master-Sommelier-Diploma-Exam">three sections</a>: a verbal theory examination, a blind tasting of six wines in 25 minutes, and a practical restaurant service component. Candidates must pass all three sections to earn their diploma.</p><p><span style="line-height: 1.5em;">(If you've seen the <a href="https://www.youtube.com/watch?v=O4zeyuk8hL8">2012 documentary</a> "Somm," you know the exam is much harder and more intense than it sounds.)</span></p><p><a href="http://www.forbes.com/sites/katiebell/2013/06/24/worlds-toughest-test-the-master-sommelier-diploma-exam/">Forbes reports</a> that the average candidate sits for the exam two to three times - and some take it as many as six times. It takes years to prepare for, and a very small percentage of candidates who attempt it actually pass.</p><p>Mason, now a sommelier at Danny Meyer's New York pizzeria <a href="http://www.martamanhattan.com/">Marta</a>, says he began this journey when he was 21 years old. But really, it started even earlier.</p><p><div class="KonaFilter image-container display-table click-to-enlarge"><div><div class="image on-image"><a title_source="Shutterstock" title_caption="" I="" knew="" wanted="" to="" work="" my="" way="" the="" top.="" class="zoomin" href="https://static-ssl.businessinsider.com/image/558b219d6bb3f7a8483f3687-960/wine-toast-party-11.jpg"><span class="sprites click-to-enlarge-icon" title="Click to enlarge"></span></a><p class="source"><span>Shutterstock</span></p><p class="caption">"I knew I wanted to work my way to the top."</p></div><p></p></div></div></p><p>Mason grew up in College Station, Texas. Passionate about food and cooking from a young age, he made his way to the Culinary Institute of America in Hyde Park, New York, after graduating from high school to pursue a degree in Culinary Arts.</p><p>Next, he worked his way through the Cornell School of Hotel Administration.</p><p>"During my time in the Culinary Arts program, there was an intensive wines class that most students dread," he tells Business Insider. But unlike his peers, Mason found it to be "interesting and exhilarating."</p><p>"I was hooked," he recalls.</p><p>Once the course was over, he asked his professor for permission to continue coming to classes to taste wine and further his education. "After several weeks of additional study I found I had a new desire: to work with wine."</p><p>After graduating from Cornell, Mason says he wanted nothing more than to become a sommelier.</p><p>"After a couple of months of discussion with Pappas Bros. Steakhouse in Houston, Texas, they offered me a position on their sommelier team under the condition that after 90 days, they would re-evaluate to ensure that I was a good fit," he explains. "Looking back on the opportunity they gave me and now being in the position of hiring sommeliers, I can definitely understand their hesitation with a young person with no prior experience to join such a prestigious wine program."</p><p>Thankfully, he says, it all worked out.</p><p>Upon working his way through the wine list at Pappas Bros. Steakhouse over a two-year period, Mason was ready to take the next step.</p><p>"I knew I wanted to work my way to the top," he says. "Being exposed to the depth of knowledge and skills required to pass the Master Sommelier exam intrigued me and it seemed like a great way to push myself to grow."</p><p><div class="KonaFilter image-container display-table click-to-enlarge"><div><div class="image on-image"><a title_source="REUTERS/Handout " title_caption="A winery in South Africa." class="zoomin" href="https://static-ssl.businessinsider.com/image/558b24c6ecad041355d6313c-960/delhaire-winery-in-south-africa.jpg"><span class="sprites click-to-enlarge-icon" title="Click to enlarge"></span></a><p class="source"><span>REUTERS/Handout </span></p><p class="caption">A winery in South Africa.</p></div><p></p></div></div></p><p>The Court of Master Sommeliers (CMS) was established in 1977 "to encourage improved standards of beverage knowledge and service in hotels and restaurants," <a href="http://www.mastersommeliers.org/">says the official website.</a></p><p>The first successful Master Sommelier examination was held in the UK in 1969. By April 1977, the Court of Master Sommeliers was established "as the premier international examining body."</p><p>Since the Court's inception, only 229 candidates across the globe have earned the Master Sommelier diploma, which is the "ultimate professional credential anyone can attain worldwide" in the wine, spirits, and alcohol industries. <br> <br> The site says all those who successfully earn the Master Sommelier diploma are required to sign an agreement binding them to the code of ethics and conduct.</br></br></p><p>Mason explains that all aspiring Master Sommeliers have to sequentially pass the Intro exam, the Certified exam, and the Advanced Sommelier exam before they're even eligible to take the three-part Master Sommelier exam, for which you must be invited.<span style="line-height: 1.5em;"> </span></p><p>"I began this journey when I was 21 years old and it has taken me six years to work my way through all of the exams," says Mason. "I took the Master Sommelier exam three times and picked up one portion each time." (A student who passes one or two parts may retake the section(s) he or she failed during the next two years. If all three parts are not passed during a three-year period, the candidate is required to start from scratch.)</p><p>"The first time I took the exam it was in Dallas, Texas, and I was able to pick up the service portion," Mason says. "The second two and third time I took the exam were both in Aspen, Colorado. My second attempt at the exam I picked up the theory portion of the exam and my final try before resetting, I was thankfully able to secure the tasting portion."<span style="line-height: 1.5em;"> </span></p><p>Passing, he says, was (and still is) "pretty surreal."</p><p>"After working for so many years to achieve the shiny gold pin I still don't quite believe that I can now call myself a Master Sommelier."</p><p>He says earning the title has opened a whole new world of professional opportunities and has "added another dimension of validity" to his career.<span style="line-height: 1.5em;"> </span></p><p>"Many doors are being opened on a daily basis," says Mason, "but the biggest door that I hope it will help open in my career are partners to help me open my own restaurant."</p><p><div class="KonaFilter image-container display-table click-to-enlarge"><div><div class="image on-image"><a title_source="COURTESY OF UNION SQUARE HOSPITALITY GROUP" title_caption="Marta restaurant in New York City." class="zoomin" href="https://static-ssl.businessinsider.com/image/558b25186da8113e120516a4-960/marta-3.jpg"><span class="sprites click-to-enlarge-icon" title="Click to enlarge"></span></a><p class="source"><span>COURTESY OF UNION SQUARE HOSPITALITY GROUP</span></p><p class="caption">Marta restaurant in New York City.</p></div><p></p></div></div></p><p>Currently the wine director at Marta, a Union Square Hospitality Group restaurant in New York's NoMad neighborhood, Mason's primary job responsibilities are to curate and fuel the wine list, educate and empower the wine team and staff, and to work the floor.<span style="line-height: 1.5em;"> </span></p><p>But he says Master Sommeliers go on to do all different things: become winemakers, restaurant owners, education directors, importers, etc.</p><p>"It's one of the most exclusive titles that a person can append to their name, as there currently are only 229 people in the world with this title."<span style="line-height: 1.5em;"> </span></p><p>He says the hard work of preparing for and passing the exam also pays off, quite literally.</p><p>According to the most recent poll by the Guild of Sommeliers <a href="http://www.guildsomm.com/News-Details.aspx?articleID=110">Salary Survey of 2014</a>, the average salary for a Master Sommelier is $150,000 compared to the $78,000 for an Advanced Sommelier.</p><p>"You'd be surprised to know the amount of sacrifice that it takes to become an MS," Mason explains. "So much of life gets put on pause to balance your career, family, and studying for this exam. After working insane hours as a restaurant professional you have to take the limited time able to be devoted to your personal life to study and have to forsake time spent with friends and family. The greatest gift that I have received by passing this exam is being able to now devote the time I used to study to focus back on the relationships that I hold most dear and my personal health."</p><p><span style="line-height: 1.5em;">Mason says passing the exam and earning the Master Sommelier title isn't the end of his journey - rather, it's "a whole new beginning of being able to give back and help others achieve their own goals within the hospitality industry."</span></p>    <div class="margin-top">        <h3>NOW WATCH: <a href="http://www.businessinsider.com/elon-musk-rule-job-interviews-lying-tesla-2015-6">How Elon Musk can tell if job applicants are lying about their experience</a></h3>        <div>            <div>        <div class="ooyala-video-player" data-video-autoplay="false" data-video-id="V3d3E2aToOOWPYL9cZeuOnDMMKH3j_6e" data-player-variable="ooyalapopvideo" id="ooyalaplayer_popvideo" style="width:1280px;height:720px"></div>        </div>        </div>            </div>

There are only 229 Master Sommeliers in the world - here's how one 27-year-old worked his way into this exclusive club

<ul class="summary-list"><li>Some companies and organizations are changing industry-specific terms to be more inclusive in the wake of protests over institutional <keyword id="44060" type="PERSON" weightage="60" keywordseo="Racism">racism</keyword>.</li><li>The word "master" has been scrapped from official terminology in real estate, technology, and even the world of elite wine as industry leaders have been called upon for more concerted efforts to address longstanding lingo some have criticized as racist.</li><li>The changes in standard industry language for these companies come alongside a moment of reckoning for other problematic symbols in entertainment, media, and historical artifacts.</li></ul><p>Some companies across technology, wine, and real estate have scrubbed the word "master" from common usage in response to expanded conversations about institutional racism against Black Americans.</p><p>Last week, <a href="https://www.houstonchronicle.com/business/real-estate/article/HAR-no-longer-using-master-to-describe-a-15360782.php">The Houston Chronicle reported</a> that the <keyword id="100821" type="COMPANY" weightage="60" keywordseo="Houston">Houston</keyword> Association of Realtors announced it would stop using the word "master" to describe a home's largest bedrooms or bathrooms, and instead label them "primary bedroom" and "primary bath."</p><p>The Chronicle reported that some builders had already stopped using the term, but there's disagreement within the industry about the term's actual ties to racist connotations.</p><p>The real estate group was just the latest company to scrub the word "master" from usage in an effort to be more inclusive. <a href="https://www.businessinsider.in/tech/news/microsoft-owned-github-is-dropping-coding-terms-like-master-and-slave/articleshow/76391780.cms">Business Insider previously reported that</a> <a href="https://github.com/">GitHub</a>, the world's largest platform for software developers, announced it would remove the terms "master" and "slave" from denoting versions of code.</p><p><a href="https://twitter.com/natfriedman/status/1271253144442253312">The platform's CEO Ben Friedman said</a> in a tweeted reply to Google Chrome developer Una Kravets on June 11 that the changes were "a great idea" and the company was "already working on this."</p><p>A swath of technology companies were reportedly reevaluating several terms that could be deemed racially insensitive. Employees at unicorn data application startup Delphix, as <a href="https://www.businessinsider.com/delphix-inclusive-naming-hackathon-juneteenth-2020-6">Business Insider's Rosalie Chan previously reported</a>, held a hackathon to replace "whitelist" and "blacklist" with "allowlist" and "denylist" and replacing "he" and "him" pronouns with gender-neutral ones like "they" and "one" to introduce more inclusive terms.</p><p>A similar change was also announced in the elite wine world earlier this month, when the Court of Master Sommeliers, Americas, said <a href="https://www.mastersommeliers.org/sites/default/files/CMS-A%20Chairman%20Communication%20Update%20for%20Web.pdf" target="_blank" title="" rel="noopener noreferrer">in a statement</a> the term "master" would no longer be used in combination with someone's last name to denote their achieving of the organization's prestigious rank.</p><p>The announcement came after sommelier <a href="https://www.instagram.com/p/CBgHut3l9kW/">Tahiirah Habibi posted a video on Instagram</a> describing her experience during a certification test when an instructor directed her to use the term "master."</p><p>"If you are in positions of power, check yourself on how you use that power and who you hurt with it," Habibi wrote alongside the video.</p><p>Devon Broglie, the chairman of the court's board of directors, <a href="https://www.nytimes.com/2020/06/22/us/wine-master.html">told The New York Times</a> that hearing about Habibi's experience "brought so clearly and deeply into focus how hurtful our words can be, however unintentional."</p><p>Broglie also touched on the industry's larger issues with institutional racism and lack of diversity <a href="https://www.mastersommeliers.org/sites/default/files/CMS-A%20Chairman%20Communication%20Update%20for%20Web.pdf">in an open letter</a>, where he vowed the organization would introduce implicit bias training and expanded scholarship opportunities to support successful opportunities for the "Black community and people of color to thrive as sommeliers, winemakers, distributors, retailers, and beverage industry leaders."</p><p>George Floyd's death in police custody sparked weeks of protests across the US and brought a reckoning for diversity-weak industries, insensitive moments in entertainment, offensive mascots in retail and remaining symbols of slavery across the US.</p><p>The removal of "master" from certain specialties may seem abstract in comparison to changes in <a href="https://www.businessinsider.com/15-racist-brand-mascots-and-logos-2014-6">fictional characters</a>, <a href="https://www.businessinsider.com/brands-that-announced-plans-to-change-review-racist-mascots-logos-2020-6">food packaging</a>, and Confederate memorials, but other ripple effects like <a href="https://www.nytimes.com/2020/06/10/us/merriam-webster-racism-definition.html">Merriam-Webster's revision</a> of its entry on racism to include systemic discrimination shows that when it comes to inclusivity, words matter. </p><p>Read more:</p><p><a href="https://www.businessinsider.com/confederate-white-nationalist-monuments-removed-cities-2018-2" target="_blank" rel="noreferrer noopener">Cities across the US that have torn down controversial Confederate monuments</a></p><p><a href="https://www.businessinsider.com/american-landmarks-that-were-built-by-slaves-2019">15 American landmarks that were built by slaves</a></p><p><a href="https://www.businessinsider.com/confederate-monuments-spark-controversy-2017-8">10 Confederate leaders who still have monuments and places named after them all over the US</a></p><p><a href="https://www.businessinsider.com/13-concrete-changes-sparked-by-george-floyd-protests-so-far-2020-6" target="_blank" rel="noreferrer noopener">30 days that shook America: Since the death of George Floyd, the Black Lives Matter movement has already changed the country</a></p>

Groups in wine, real estate, and technology have scrapped the word 'master' from their standard lingo

<ul class="summary-list"><li>Dena Roché is a <keyword id="4894" type="ENTERTAINMENT" weightage="60" keywordseo="wine">wine</keyword> consultant and founder of Vin Roché, a private wine services business based in Phoenix, Arizona. </li><li>After 10 years working as a travel writer, Roché decided to make a <keyword id="1601108" type="PERSON" weightage="60" keywordseo="Career-change">career change</keyword> centered around her love and knowledge of wine and launched Vin Roché.</li><li>Through partnerships with other vendors, Roché's clients have access to a wine club membership and direct delivery services, as well as curated wine dinners and virtual themed tastings. </li><li>A late-stage career change can be challenging, so Roché says it's important to combine something you're passionate about with your existing skills and expertise.</li></ul><p>For the last 10 years, I was living a dream life, paid to go on vacation and write about it for magazines and online publications. Through a lot of networking and pitching ideas, I built up my reputation and portfolio as a freelance travel writer.  But with the surge of bloggers and influencers willing to do my job literally for free, my industry began to die before my eyes. The COVID-19 pandemic and global lockdown was the proverbial nail in the coffin. </p><p>Unlike many people who make a radical career transition to leave a soulless job, I was being forced out of a career I loved. The thought of a typical office job without flexibility and the ability to travel was panic-inducing, but so was the stack of bills piling up. Stuck in lockdown, I had plenty of time to think of my plan B. </p><h2><strong>I didn't want a job I despised to be my only option, I wanted to find something I loved.</strong></h2><p>I realized that through traveling to 32 wine regions around the world, touring countless wineries, and tasting a diverse amount of wine, I'd developed a strong interest and expertise in wine. I was fascinated by how the same grape could taste so different depending on terroir, the winemaker's style, and the accompanying food. In April of this year, I decided that wine was my new path to success.</p><p>Since I'm not a night owl, I quickly ruled out working in a restaurant, so instead I decided to create a private wine services business, called <a href="http://www.vinroche.com">Vin Roché</a>. I know what you're thinking, launching a business during the worst economic recession of my life was a bit crazy, but the thought of being chained to an office was even worse. </p><h2><strong>Moving from travel journalist to a private wine educator might seem like a stretch, but there are a lot of similarities.</strong></h2><div type="image" title="Dena Roche looking left " height="1943" width="2591" msid="79451940" hostid="261"></div><p>I've found that while people want to learn a bit about wine, what they really want is to have an interesting experience, and that lies in weaving a good story about the wine, where it's from, and who made it. It's almost like telling a story verbally instead of writing it down. For me as the storyteller, it's even more gratifying because I actually get to see people's reactions and watch their aha moments, whereas with writing it's hard to know if what I wrote actually inspired anyone.</p><p>Even if it seems your new job has little in common with your old, every industry has transferable skills that you can bring to a new role to sell yourself to a prospective employer or boost confidence in your entrepreneurial journey.</p><p>While many skills carry over, I felt that even though I know a lot about wine from my travels and self study, it was important to get some formal training too. In April, I began studying with the Court of Master Sommeliers, the international organization that certifies sommeliers. Unfortunately, the pandemic canceled my planned test this fall and pushed it into early 2021, but instead of waiting to launch the business, I pushed forward. </p><p><em><strong>Read more</strong>: <a href="https://www.businessinsider.com/former-chef-restaurateur-founded-snack-brand-split-overcame-addiction-2020-11">A former chef and restaurateur founded a successful snack brand after overcoming addiction. He shared how investing in his self-care made him a better leader and entrepreneur.</a></em></p><h2><strong>I was inspired by colleagues and friends who told me the person who cared the most about my credentials was me, not my prospective customers.</strong></h2><p><strong><div type="image" title="Dena Roché   pouring wine" height="1871" width="2495" msid="79451945" hostid="261"></div></strong></p><p>For most of my clients, it's all about a fun and entertaining  experience.</p><p>I officially opened for business in July. My clients initially come through word of mouth, and were on the wine sales side. But I'm now implementing a public relations <keyword id="6363690" type="UNKNOWN" weightage="60" keywordseo="Strategy">strategy</keyword> and social media ads to help get the word out to grow the tastings and private events from one event a month to a target of eight within the next six months. While COVID-19 has made aspects of the business slow to start, one thing that made this business viable was that there are multiple lines of revenue. </p><p>I do private wine dinners and tastings, sell a collection of French and California wines, consult, and will lead exclusive wine region travel in the near future. While all of our services are customized, wine dinners generally start at $250 and wine tastings are dependent on the cost of the wine.  </p><p>COVID-19 actually created a new segment of my business-virtual wine tastings. It's essentially the same tasting I'd do for clients in their home, but now it's over Zoom. It's pretty cool because it allows clients to invite friends in Phoenix, New York, or Miami to a virtual party and taste wine together in a way they couldn't normally on a Friday night. </p><h2><strong>Partnerships are vital for getting the word out about my <keyword id="6359222" type="UNKNOWN" weightage="60" keywordseo="Small-Business">small business</keyword>.</strong></h2><p>I sell a strong, diverse portfolio of wine through a relationship with the Boisset Collection so my clients have access to a wine club and direct-to-their-door delivery, a big selling point because of COVID-19. </p><p>I developed a relationship with Phoenix's top private chef, William Turner, to offer curated wine dinners and tastings through our respective businesses. I'm also partnered with Sebastien Noel of My French Vineyard to add a winemaker's knowledge to tastings and on wine tours. Now, I'm working to create relationships with boutique wineries in various wine regions to get ready to be able to offer VIP wine travel experiences. </p><p><em><strong>Read more:</strong> <a href="https://www.businessinsider.com/women-entrepreneurs-redefining-alcohol-industry-making-profit-2020-6">4 women who are redefining the male-dominated alcohol industry and making a substantial profit in the process</a></em></p><h2><strong>Making a late-stage career transition is never easy, but having a job you love is worth it.</strong></h2><p><strong><div type="image" title="Dena Roche up close" height="1449" width="1932" msid="79451947" hostid="261"></div></strong></p><p>For me the key was to find something else that I was passionate about, and also to find a way to incorporate my old career with the new. In my case that is offering Vin Roché wine vacations, and continuing to write with a focus on wine travel and wine. Whether COVID-19 forced you into a career shift or you've wanted to make a move for a long while, it is possible to reinvent yourself in 2020. </p><p><em>Dena Roché is a luxury lifestyle journalist published in BBC, Forbes, American Way, United Hemispheres, Modern Luxury, and more. She is also the founder of Vin Roché. You can connect with her on Instagram @denaroche.</em></p>

I'm a wine consultant who creates custom tastings and dinners for private clients. Here's how I transitioned from writing about wine to running my own business.

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