Historically and traditionally men have ruled, controlled and dominated the corporate world while women were denied opportunities for leadership and advancement.  But times have changed.  These days women are making great strides in many of the so-called “male-dominated” professions, especially in all areas of the wine industry from sommeliers, wine masters and wine makers to wine directors and wine specialists.  Gone are the stereotypical male sommeliers and wine professionals.  The faces of the wine industry have changed and they are most definitely female.

Becoming a Master Sommelier is the highest honor anyone can achieve in the wine industry.  According to the elite and prestigious Court of Master Sommeliers, “the Master Sommelier diploma is the highest distinction a professional can attain in fine wine and beverage service. Testing is focused on Tasting, Theory, Practical and Dining Room Application, and also encompasses spirits, beers, cigars as well as global wine knowledge. The Master of Wine program is designed to measure knowledge in a more academic form than the Master Sommelier and is popular among wine merchants, writers, winemakers, and other members of the trade. It is not focused on beverage department management and service, nor does the curriculum include spirits, beer and cigars. The Court class is much more hands on and practical; the MW program is more theory. There are 96 professionals who hold the title of Master Sommelier in North America and the American Chapter.  Of those 81 are men and 15 are women.  There are 167 professioanls worldwide who have earned the title Master Sommelier since the first Master Sommelier Diploma Exam.  This Court of Master Sommeliers was established to encourage improved standards of beverage knowledge and service in hotels and restaurants. Education was then, and remains today, the Court's charter”.

In their own words, these phenomenal female wine professionals speak about breaking through the wine glass ceiling and their amazing journeys to success.  They share their philosophies, aspirations and experiences and offer advice for women who want to join them in this amazing industry.


Alpana Singh, Master Sommelier
Director of Wine and Spirits
Lettuce Entertain You Enterprises, Inc.
www.leye.com

In 2003, Alpana passed the final exam to become the youngest person ever to achieve the rank of Master Sommelier.  Her journey to success is one of a select group.  Alpana says she was born with a “personality and a palate” and she took her “great passion in life and turned it into a career”.  

“I did not feel any backlash when I entered into the wine industry because I was a woman.  I was always treated with respect.  But at first the customers did seem a little hesitant when I walked up to their table.  I wasn’t sure if it was because I was a woman, because I’m Indian or because of her age”.  My philosophy on wine is that drinking wine should always be fun and never stuffy.  My advice is to learn your craft.  You can never know too much and you can never learn enough. Do your homework. Study taste and practice.  Perfect your craft.  You have to pay attention.  Learn to smell; build up your scent base.  Learn a lesson from every job you will hold. The position that will put you in the spotlight will not come overnight.  It's important to be patient and know that experience will be your most important mentor.  And take care of your guests; learn to work the floor.  Observe.  Assist.  Just because you’re a sommelier, does not mean you can’t bus a table”.  


Madeline Triffon, Master Sommelier
Wine Director for Matt Prentice Restaurant Group
Bingham Farms, MI
www.mattprenticerg.com
 
After having passed the Master Sommelier examination in 1987, Madeline Triffon became one of only two female Master Sommeliers in the world.  At that time, she was the eighth American to have passed the test.
 
Madeline Triffon, America's first female Master Sommelier, says, “If young people coming up in the business derive encouragement from my journey, that’s terrific.  I actively encourage anyone who asks for guidance; it’s both a responsibility and a joy. A great friend told me, “Do the work whole-heartedly, and the results will take care of themselves.”  That’s has been the case for me.  I was lucky to have never run into any serious resistance because of my gender – or, if I did, I ignored it!  It was, in retrospect, helpful to be working in the hospitality industry.  For me, it’s always been service first, wine second or “service through wine” if you will.  It’s not about us (the sommelier); it’s about them (the guest).  This priority keeps challenges in perspective and takes some of the sting out of difficulties.  In terms of being accepted by my colleagues, it was never an issue.  I felt, and feel, privileged to have entered a terrific fraternity of human beings who are great professionals and understand teamwork.   The Wine industry is definitely a “people business”.


Kim Bickley
Head Sommelier
Glass brasserie & wine bar
Hilton Sydney
www.glassbrasserie.com.au

With over fifteen years experience in fine-dining, Kim joined Glass in 2005 prior to the re-launch of Hilton Sydney and has since focused on developing one of the most respected and coveted wine collections in Sydney.  Each of the more than 650 selections of rare vintages and international varietals has been hand-selected by the four person wine team.  Using serious approach to determining what wines should make the list, Kim and the wine team; participate in blind tasting to select which wines will make the list. She suggests blind tasting is critical to judging a wine. Removing all knowledge of the wine also removes all your mental expectations, allowing you to focus on what your sense of smell and taste alone tell you.  Having studied with The Wine & Spirit Education Trust, Society of Wine Educators and traveled extensively through the wine-growing regions of Australia, New Zealand, France, Italy, and Germany. She says being a sommelier is an on-going enterprise of study. “You quickly realise when studying wine that the more you learn, the more you need to learn. I read everything I can get my hands on, including websites such as Decanter and Wine Spectator on a daily basis. And of course you can learn so much more from wine writers, winemakers and viticultualists themselves, great stories and information that is interesting and useful to pass on to the guests during service” .  Kim says the most rewarding part of the job is when the guest likes something she has recommended, especially when they are skeptical. “That’s a great feeling, and it’s what being a sommelier isall about”.

 “I am not sure I have broken through the boys club yet.  I was the second sommelier here for two years and was simply in line for the head position, and fortunately for me I work for a fantastic and open-minded restaurateur, Luke Mangan, who is although challenging is also very supportive, regardless of my being a woman. However, my Assistant Sommelier is continually mistaken for the Head Sommelier because he is a man.  This, as you can imagine, is sometimes heart breaking.  I try not to let it bother me though. I simply try to do the best job I can.  Was I accepted immediately?  Yes and no, it still is something I feel I have to work at. I sometimes think women need to push harder and work harder to get the same rewards and respect as men. I believe success will come with my personal satisfaction within myself.  It is great to see women in many once male-dominated professions. The beautiful thing about the wine industry is you don't need brawn to be a good sommelier, but you do need to be sensitive, not only to tastes but also with people. And women are often more sensitive than men. It is this sensitivity that gives women a perceived edge in tasting, but I think it's simply about being open minded.  It does help to learn about classic food and wine matches then take it further with an open mind and new ideas. Do I think diners are less intimidated when ordering wine if it was from a woman rather than a man?  Sometimes, but on the other hand some people are stuck in the dark ages and expect to see an old man wearing a Tastevin when they ask to see the sommelier. It is part of my philosophy for our wine team, regardless of gender, to be friendly and open with our guests and never rude or condescending. There is nothing worse that an arrogant sommelier or a wine waiter who think they know it all.  My wine list philosophy is simple; I would like people to come to our restaurant knowing they will have an easy going and great, wine experience, enjoy beautiful wine at an affordable price. My personal wine philosophy is - perpetual growth through tasting as much wine as possible, asking as many questions as possible and forming my own opinions about wine based on experience.  I would suggest to any women thinking of becoming a sommelier, to simply work hard, go to as many tastings and wineries as you can and pick up some on-line wine courses. Find a sommelier willing to let you do some wine shifts with them and ask lots of questions, regardless of how stupid you might think the question is. Wine is one of those things that, the more you learn about it the more you realize you have so much to learn”.

Virginia Philip
Master Sommelier
The Breakers
Palm Beach, FL

In November 2002, at the age of 35, Virginia Philip became only the tenth woman in the world and just one of 168 to earn the designation of Master Sommelier.  Three weeks later, in New York City, that achievement was complemented when she competed, and won, against 30 men and one woman to earn the national title of “Best Sommelier of the United States” in 2002, sponsored by the American Sommelier Association.  “I still feel tremendously honored as both a sommelier and as a woman to have been recognized in both ways, recalls Philip.  These two accomplishments prove that it can be done if you have the dedication and confidence to undertake these taxing evaluations.  People do not understand the level of training and knowledge that is required, and it’s especially important to have the support of your professional colleagues, family and friends”.  Now in her seventh year at The Breakers, Virginia’s responsibility as Master Sommelier is to maintain and oversee 13 wine lists which include the 1,600-selection list at L’Escalier, the resort’s award-winning signature restaurant which has won the Wine Spectator’s Grand Award every year since its inception in 1981.  

“I guess I never really looked at it as a "man versus woman" dilemma.  Working as a sommelier is absolutely more challenging as a woman because we must put our careers first.  That means putting children on hold and possibly marriage.  Nights, weekends and holidays are common and expected as typical hours of the job.  Hence, less women as sommeliers.  When I applied for my job for The Breakers, they were looking for the best possible candidate for the job.  That was me.  Gender was certainly not of concern.  

Some men in the industry thought they could bully me.  I was very firm in my buying decisions and in the integrity of the job.
I have no doubt I was considered aggressive and unwavering, but in the end, most know that I am very easy to work with and extremely fair in the buying decisions for the place of employment I am working for.  Being a "pretty face" in the crowd did not exactly help either.  I was not taken as seriously by some as I would have like to have been.  The comments men can make to women in the professional environment are eye opening.  Passing my M.S. exam, and then 3 weeks later winning the competition for Best Sommelier turned the page and put an end to that nonsense.”  

Virginia speaks candidly about what it takes to become a Master Sommelier. “Personal sacrifice, dedication and a solid perspective to accomplish the goal.  Working over 65 hours a week and coming home at night to study is challenging.  On days off and during the workweek, the little things like talking on the telephone to friends, television or reading a book - not about wine- were off limits.  I would always feel so spoiled when on the plane ride home after an exam I could pull out a book about anything, and read it on the way home.  You must have the support of your spouse, significant other, family and your employer to pull it off.  I feel fulfilled to find success in my field.  Today, some of my very best friends are men.  They respect me for who I am and I respect them for who they are.  I have leaned on them for advice and asked them to assist me.  I try to get the male perspective from them and use it to work better with anyone and everyone in the industry.  I know, because I have been told, that I am admired and respected by many in this industry.  I am also known to be extremely fair.  When the congratulation notes flow in, they come from men and women both.  More from the men though as we are still out-numbered.  Keep the goal at hand.  Becoming a Master Sommelier or working in this industry is extremely rewarding.  It may not be worth the expense of losing someone very important to you or playing havoc on your personal life.  Remember those who have helped you along the way and recognize their value.  Mentor as many people as you can.  The reward of mentoring others surpasses the amount of work and personal dedication you must put in.  Be who you are.  You are a woman in an industry surrounded by men.  Leave the gossip behind.  Be gracious, effective and smart.  After all, you are representing the rest of us!”


Jenny Benzie, Sommelière
Café Bouloud
Palm Beach, FL
www.danielnyc.com/cafeboulud_palmbeach

In July 2005, Jenny joined Café Boulud as Sommelier where she manages a 400+ bottle wine cellar.  She holds an Advanced Sommelier certification with the Court of Master Sommeliers and a Diploma Certificate with the Wine and Spirits Education.  She loves hosting wine dinners with acclaimed Wine Director Daniel Johnnes and interacting with her guests.

“The Palm Beach crowd is wine-savvy,” says Jenny, “so I encourage guests to sample half bottles to experiment with wines and wine pairings.” For guests seeking more guidance, Jenny loves to “demystify” her wine list.  She often compares the world of sports, where teams, stats, and players change every season, to the world of wine.  “Every year in wine is like a new season”, she tells guests.  “As you get to know your regions, your varietals, and your winemakers, you’ll start to know more about the character of the wine you drink and take more pleasure in it.”  With several wine certifications under her belt, including the Advanced Sommelier certification with the Court of Master Sommeliers, and a Diploma Certificate with the Wine and Spirits Education Trust, plus experience in wine retail, Jenny joined Café Boulud in July of 2005 as Sommelière.  She delights in her day-to-day duties managing Café Boulud’s 400+ bottle wine cellar, but she especially savors interacting with guests as they select and enjoy their wines.  


Heather Branch
Wine Director
Ed Brown’s Eighty-One NYC
www.81nyc.com

Named one of the year’s best new sommeliers in 2004 by Wine & Spirits Magazine, Heather Branch uses her knowledge of and passion for wine to create an outstanding beverage program to complement the cuisine of the acclaimed Executive Chef Ed Brown.  At eighty one in New York City “Heather presents a “living” wine list, and seeks out the highest-quality bottles available from week to week, rather than adhering to the structural confines of a conventional list”.

“I feel very fortunate to have started my career in San Francisco, which had quite a few dynamic female wine directors, so I think that I was a little naïve about how male-dominated the profession really is (or was).  I also had the amazing opportunity to become an assistant/apprentice to Raj Parr and his mentor Larry Stone.  These are two gentlemen who are so passionate about wine and excited to teach others, that I never felt unwelcome working alongside them, and they always made a point to introduce me to various collectors and winemakers with respect.  After that, I accepted my first wine director position in Las Vegas and that was a rough two and half years of trying to prove myself in a very corporate man’s world.  From guests who thought I was the hostess seating them, to a union staff that had never worked with a sommelier before, to attending wine tastings where I was the only woman in the room.  It felt like a constant struggle and I definitely worked more hours and became a bit of a perfectionist to try and overcome it.  I feel a great sense of satisfaction to have become accepted by so many wine professionals (both male and female) and winemakers.  It is such a diverse group of individuals that have carved out a profession in wine, that the respect that I receive at various events still feels overwhelming and wonderful.  I still find it exhilarating to go to a table, and have people not expect you to be able to answer their questions (many people do like to “test” me), and when you do provide the perfect bottle for your guest, they are surprised.   It opens up the door for more women to choose wine as a career.  I do believe that women have a slight edge in their natural ability to taste wine, but to become a great taster you really have to train your palate through repetition and study.  I do think women to bring a more compassionate perspective to the field.  Not to generalize, but I bring a more gentle, less aggressive approach to my service on the floor and the way I relate to my guests, as well as a different perspective of creating a wine list.  The key is to be more intuitive (and not echo our male counterpart’s point of view).  I find that wines made by female winemakers can be more graceful and elegant – less testosterone driven.  I would add that just as in any profession, there are people (men and women), who are not interested in your success.  There is an amazing support network within the world of wine, but you might have to search for it.  Women’s positions in the wine industry echo the evolution and change of wine in a bottle-this is not a static profession”!


Serena Sutcliffe M.W.
Head of International Wine Department
Sotheby’s

Serena Sutcliffe joined the wine trade in 1971, and when she passed the Master of Wine examination, she had the distinction of being only the second woman to hold such a prestigious qualification.  In addition to heading wine auctions for Sotheby’s; the most famous auction house in the world, Serena is renowned as one of the world’s most promenent authorities on wine.  Not only is this lady with the gifted palate regarded as a profound taster of wine, she is also an internationally recognized writer of wine with several published books to her credit. Serena speaks candidly about what is has been like to work in a predominately male profession.
“It was really tough in the Seventies in Britain.   The mood was very male chauvinist which I found funny, coming back from France, where I had never encountered it.   But the battle was worth it!  They thought it was fine to be a wine journalist or in wine P.R. but the wine trade was a male preserve, especially at the top, fine wine end, which was my speciality.  Although everything has loosened up terrifically, and there are women in supermarket groups and doing a lot of very responsible work, the real fine wine world is still heavily male – 95% of my clients are male, for example.   And I am often the only woman at the table – but I don’t mind that!   Quite frankly, I hardly notice it any more.   But you do look around and there are not many women at Board level – maybe that is their choice, I’m not sure.  It is just nice to have had a reasonable amount of success, full stop, as it is more satisfying than bumping along at the bottom.   But I have worked tremendously hard – and my husband has been very patient indeed, with the hours I work and all the travelling I do.   And I always think I could do better and wake up at night and worry, so you never really get there, in your mind!  Women are meticulous, perfectionists, hard-working and sensitive – well, at their best they are!   I never used to think that women had better palates, but there has been some research to say that they taste more acutely, so maybe I shall start to believe it.   Tasting has been second nature to me from childhood, when I used to compare different types of honey!   I think I live through my nose and palate – although I really would have liked to have been a musician, a brilliant one of course!  Advice?  Work damn hard, know what you want and go for it – although if I am honest I would have to admit that I never had a game plan.   Things just happen, but sometimes commitment can make them happen.   Gain experience, be flexible and open to change and all possibilities, learn from the best – and then just hope for a bit of luck.  I have loved my time at Sotheby’s – it is tremendously stimulating and challenging and very international, all of which suits me.  We strive for excellence and try to deliver the best to our clients.  The best part is finding great cellars to offer wine lovers – it is nice when you find new homes for great wines.   And of course all the tasting involved is the icing on the cake.  The best part of my wine career?   Knowing all those brilliant people who make truly exciting wine.  They are the really important players in the business.   Proudest moment?   The French giving me the Légion d’Honneur.  Final thoughts?  A requirement to succeed in this business – you need the memory, but preferably not the figure, of an elephant!!!!”

Mary Rocca
Proprietor
Rocca Family Vineyards
www.roccawines.com

Mary Rocca gave up her career in dentistry to become a grape grower.  In 1999, she and her husband purchased a vineyard in Napa Valley.  Mary added her name to the bottle and hired winemaker Celia Welch Masyczek.  She is very proud of her award winning wines, “I love knowing that something we’ve made is a pleasure to people,” says Mary. “And I want to do everything possible to ensure we continue to exceed that expectation.”
“After becoming a dentist when there weren't many women dentists around, I was used to attending meetings where men outnumbered the women significantly.  My mentors were men, and my approach was to be very professional and do excellent work to prove that women could do just as well as men (if not better!)  To be truthful, I haven't really felt as though there is such a "boys club" in the wine industry.  There well may be, but I have just gone about my business and not paid much attention to it.   People in the wine industry were very open and welcoming as I was getting Rocca Family Vineyards off the ground.  I have a tendency to jump right into things, and to get involved as much as possible in the associations that represent the industry, and go from there.  Truly, most people want to help each other in the Napa Valley.  It's to everyone’s benefit that we all improve and are successful in making excellent wine, and getting it into the consumer's glasses.  I had people from very well established and respected wineries who were willing to answer questions I had about marketing.  I think if people can tell that you are focused on producing a quality product, and that you are eventually going to be successful, then they are happy to help you out.   I am very excited that Rocca Family Vineyards’ wines are becoming known in the wine world for being consistently excellent and delicious. I feel it's not me, a woman; that has become successful here.  It's Rocca’s wines that have become successful.  And that makes me VERY happy!   I don't think that women can necessarily taste better than men.  Some can, and some can't.  I believe that it's one’s approach that defines what sort of winemaker you are.   Some people try to bring out the fruits best expression, letting it express itself in its own unique way.  Others have a specific style or flavor profile that they want to emphasize in their wines”.

Judy Jordan
Founder and CEO
J Vineyards & Winery
www.jwines.com

Judy Jordan, founder and President of J Vineyards and Winery, and second generation vintner, chose to honor her family’s heritage with a courageous and different path. Respecting her family and the Jordan Winery, Judy decided as a young woman to build her own brand and winery.  Twenty years later Judy has succeeded at building a world class reputation for her signature J Vintage Brut. Creating a similar world class status for J’s magnificent Russian River Estate Pinot Noir and Chardonnay is part of Judy’s ongoing vision for the future.

“Women of my age and era are not the pioneers of women "breaking through" the man's business world.  But we are the new generation that brings our femininity to business openly and with strength. In the past, women had to act like men to "break through". I believe that we have the opportunity for the first time in American History to bring our business intelligence, our nurturing inclinations, our care for family and our more peripheral approach directly and openly to the negotiating table. It is a great era to be a woman in business. And I hope to pass this feeling of strength, leadership and femininity on to my daughter”.


Dr. Ann C. Noble, UC Davis  
Professor and Sensory Scientist/Flavor Chemist, Emerita
www.winearomawheel.com

The famous and funny, Ann C. Noble, is credited for having invented the “Aroma Wheel” in 1991 while at the University of California, Davis Department of Viticulture and Enology.

As a woman, how difficult was it for you to break through the "boys club" so to speak and enter the world of wine? "No it was not difficult most of the time.  Typically the faculty (older by 20 years) was incredibly kind and helpful and supportive.  Though one person said once:  ‘You won’t get tenure if you swear like that… (He swore constantly).  In 1974 and now in 2008, there are many women in the field of sensory evaluation.  Rose Marie Pangborn, who was in food and science at University of California Davis, when I came, was my mentor and friend.  Faculty in the Food Science and VIT & Enology Departments worked together frequently.  In contrast to the discipline of analytical sensory evaluation (Sensory Science), a career in the wine industry for a woman was rare.  But Zelma Long and Mary Ann Graf, and then Merry Edwards, were all active as winemakers early on.  In the field of flavor chemistry, where I also worked, the field was male-dominated but there I had some extraordinarily helpful mentors and friends such as Teranishi at the USDA, and Tony Williams at Long Ashton in England.  The difference between men and women in sensitivity occurs only for a very few specific compounds which aren’t present in wine or grapes (and are affected by hormonal cycles.  Hence, there is little effective difference in ability to ‘taste’ between genders.  The best tasters are those who can focus and remember odors and flavors.  Attention span I don’t think is gender-dependent.  One of the best assets women do have as winemakers and scientists (and working in other fields) is they are more prone to network and share information with those in other disciplines.  More recently, interdisciplinary work has become more important, even critical, for advances in many fields from the study of smell and taste to genetic work”.


Michaela K. Rodeno
CEO, St. Supery Winery
Rutherford, CA
www.stsupery.com
 

As CEO, Michaela Rodeno is responsible for managing all the activities for St. Supery Winery.  “A passionate advocate of California wine issues, Michaela is often invited to speak at domestic and international conferences.  She is also co-founder of Women for WineSense; a national organization promoting wine as part of a healthy, balanced lifestyle”.
“I was lucky enough to stumble into what became Domaine Chandon in its second month of existence, working alongside an unorthodox boss who didn’t believe in boys’ clubs, organization charts, titles, work experience (!), etc.  So few of us (two), so much to do in an exciting startup situation – I could take on anything I wanted to, and did.  I started as the “Assistant to the President” and evolved into the VP/Marketing, learning and growing with the winery.   The only time I can recall ever feeling in danger of being passed by, I spoke up and that solved the issue.  It’s important to be clear about what you want (or don’t want) because most people aren’t mind readers.   I do still get double takes from some people when I’m introduced as the boss.  I wish it weren’t still so unusual that I’m one of a handful of female C-level executives in the wine industry.  There’s plenty of experienced, educated talent available, but women just don’t seem to be getting a fair share of the high level jobs.  Perhaps it’s due to increasing corporatization in the wine industry?  Personally, I’ve always found the wine industry to be quite open to women, maybe because of its relative youth.  I date the industry’s modern era to 1966 when Robert Mondavi opened the first new winery since Prohibition, which coincidentally was also a time when feminism was on a roll.  Women expected to be welcome in the business world, and many of us were.  That battle for parity is far from over, however, as labor statistics on pay differentials reveal.  I don’t like to make generalizations, and I’m certainly no scientist, so I’d rather not weigh in on this debate [about whether or not women have better palates for tasting then men].  Actually, I have no idea whose palates are better, but I suspect it’s an individual rather than a gender issue.  Someday there may be a definitive study that answers this puzzle.  I believe that there is great opportunity for women in the wine industry.  A lot of the work involves relationship building and communications — this is definitely a “people” business --- along with business and technical skills in which many women excel.  I would strongly encourage women to give it a try; there are so many interesting jobs available, from jack-of-all trades in a tiny winery to CMO/CFO/COO/CEO in a mega-corporation.  As the industry continues to grow, and it is growing, so will the opportunities for all”.

Reyna Blasko
Wine Specialist
Southern Wine & Spirits
Las Vegas, NV
www.southernwine.com


Wine Specialist, Reyna Blasko brought her expertise in wine and her 17 years of experience at Markham Vineyards in Napa Valley to Las Vegas’ Southern Wine & Spirits.  Founded in 1968, Southern is a “nationally recognized wine and spirits distributor known for its historic commitment to delivering the highest standards of customer service and creative marketing programs and partnerships”. As Director of Hospitality with Markham, Reyna developed her knowledge and palate for wine but her first career as a professional water skier taught her skills needed to entertain and engage an audience. She performed all across the United States and in Japan, Okinawa and the Philippines. She is at ease with people whom she has never met before and this allows her to easily form a connection with people in the wine industry.  Reyna recently obtained the first level of sommelier and she wears that pin proudly.  

"It was not difficult at all for me to break through the “boys club” and enter into the world of wine; I was accepted immediately.  Wine and food is something that you share as a passion, therefore you have an enormous commonality that gives you an opportunity to participate.  Working in what was once considered a male-dominated profession is exciting and challenging at the same time.  I try not to think about men verses women.  I focus more on the discovery and teamwork.  I really like the people I work with.  For years it has been said that women have better palates for tasting than men.  Whether or not that is true I do not know. If you look at the wine winemakers, you find that some of the most sought after wines are made by women.  Screaming Eagle is a perfect example.  Wine is fun and friendly and happy, it brings people together and it is good for you.  Women grow up in and or around kitchens working with spices and cooking.  I think this helps with pairing foods and wines.  Learning to taste wine is in the ability to associate smell and taste to the world you live in.  For example: roses, violets, strawberries, cherries, and hay; linking these aromas and others to the wines you are enjoying.  I think it is exposure, if you love to cook, man or woman, then pairing food and wine becomes a natural extension of cooking. I’m not sure if consumers/diners are less intimidated when buying wine/ordering wine if it was from a woman rather than a man.  I think it has to do with making people feel comfortable and that is not gender specific.  If people are comfortable with you, trust follows.  This is a very exciting industry, there is room to grow and flourish.  Wine is a passion that is shared by many.  It can be a never-ending learning experience.  There are so many new areas all over the world coming out with great wines.  You can learn to explore and venture into exotic realms without ever leaving your hometown.  I know quite a few women winemakers in the Napa area.  Southern wines & spirits just sponsored a certified sommelier class and I would say that there were probably 15-20 women who were in the class that passed, including me.  I was in great company”.


Aimee Arnold – Sommelier
PHG Wine
www.PremiumHG.com

Aimee Arnold is only one of three Certified Sommeliers and the only female Sommelier in Nebraska.   Her Omaha wine store, Premium Home & Garden (PHG), is the first Nebraska wine retailer with a Certified Sommelier.
I have always had a fascination with wine going back to when I was not even old enough to drink it.  The thought of a career in wine, however, never crossed my mind and I ventured off into the corporate world to begin my career in business.  I certainly enjoyed purchasing wine for home consumption and while dining out and sought out the knowledge of sommeliers in those situations.  In my mind, wine and food are linked, as generally a love of fine food spills over into fine wine.  While I was very successful in my corporate career I found that my "passion" rested in gourmet food; dining and cooking and I began to read and absorb everything that I could about wine.  My success in the corporate world could not change the fact that my mind wanted a bit more freedom and creativity that came with the wine industry.  So I embarked on my second career in wine.  At that point it never crossed my mind that I would encounter anything but acceptance, I mean it was the 21st Century and women could have any career they wanted.  It was until much later that I looked around and like a bolt of lighting it hit me, "Where are all the other women?"  I realized that I was the first and only female owned and operated wine business in Omaha.  It became apparent that my primary competitors (male run) were threatened by a female encroaching on their business.  As I surveyed the landscape of distributors, I realized that females within those organization occupied "traditional" female roles of receptionist, secretary or accounting.  Those women who were visible to the public served such honor roles as scantily clad bar servers handing out shots to local (male) bar patrons.  I began to hear comments, from the men in management positions within the distributors, to not pay much attention to my business as "it was never going to last".  I had one particular salesperson that would always address my husband, when he was present, despite my husband clearly vocalizing that "Aimee is the one in charge.  If you want to sell something to us you need to speak to her and if she likes it she will order it, she's the boss".  Oddly enough I rarely encounter this type of attitude directly from customers, except in the males that are 21-28 years of age, but I believe that is a societal commentary regarding their generation (i.e. Britney Spears, Paris Hilton, Lindsay Lohan, etc....).  I am not sure if I subscribe to the belief that women excel at winemaking versus males, however, I sometimes think women are a bit more intuitive and that ultimately could translate into a more pleasing wine.  Regarding women having better palates, as in food and wine, smell or olfactory senses contribute greatly to our sense of taste and enjoyment of food or wine.  We have all had the experience of tasting our favorite food while being congested from a cold and being unable to taste the flavors.  Well it is the same with wine; most of the flavors we receive from wine begin with our sense of smell.  In that regard studies have shown that most women have a heightened sense of smell thereby ultimately allowing them to detect and taste greater ranges of flavor in wine.  My philosophy on wine…Wine should not be trendy, intimidating or snooty, but is something to be enjoyed in the company of good food and great friends.  You do not have to be a connoisseur or expert to enjoy wine and should always drink whatever wine pleases you the most; there is no right or wrong.  When I decided to begin my wine career I did thorough research looking into the best organization to get accredited through and to become affiliated with.  The most highly regarded and respected organization within the wine industry is The Court of Master Sommeliers.  This is an English based organization that has a US chapter, who are strictly devoted "to encourage improved standards of beverage knowledge and service in hotels and restaurants."  The certification process is four-tiered, similar to receiving a Bachelors degree or Master's degree in business, and, if chosen, will ultimately end in a Master Sommelier accreditation and title.  I have not achieved the Master Sommelier title yet.  I have successfully passed the first two levels of certification and I will pursue my third level within the next year.  The course and testing are a broad area of study that focuses on all alcohol, not just wine.  This comprehensive learning and testing pushes candidates to excel and ultimately, “By wearing the Court badge, you tell your customers that you have reached the highest level of proficiency and knowledge in your profession. When choosing wines and other drinks they know, they can follow your advice with confidence."  Despite the fact that there are currently very few female Master Sommeliers that is rapidly changing as The Court is looking for the best/most qualified candidates and equally supports males or females attempting the certification process.  The Court is one of the most professional organizations I have encountered in any industry and I have not encountered a single person (male or female) that has not been extremely encouraging and willing to help, those that are willing to ask for assistance.  I want to make sure that my statements reflect my great respect and appreciation for what the Court has accomplished and continues to strive to accomplish.  Without their insistence on professionalism and knowledge, it would be much more difficult for women around the world, to break through the “boys club”.  I encourage everyone reading this that has an interest in wine, to visit The Court of Master Sommelier's website and review the information, the process is not for everyone, it is difficult, and you must really love learning and experiencing wine of every type.  It is a very dynamic, rewarding, challenging and exciting career, despite any difficulties there is no other field I would rather be involved in.

Les Kincaid; A man’s perspective
Retired Executive Chef
Author and Wine Expert
www.leskincaid.com

Les Kincaid is the creator of "Les' Wines & Vines”, America’s first wine show with a live audience.  During the show wines are tasted and Les interviews sommeliers, master sommeliers, and wine experts from wine writers, wine makers and winery owners. “Wines & Vines" is a nationally syndicated radio program broadcasted into over 26 million households every Thursday evening from 7-8 PM. Check out the website at: www.leskincaid.com
There is no reason that a woman should be considered anything but talented…if she is.  The palate and knowledge is the most important part of this job.  ANYONE with these two skills (or more) will be successful and respected by the profession.  Actually a woman can get her point across just as fast and as complete as any man. Winemakers are judged solely by the taste and quality of their wine on the market.  At the table customers always have respect for anyone that can tell them a story or give out little known information about a wine or a food pairing.  The hard sell actually shouldn’t be considered from men or women. It’s the customer that should be considered and the meal they are planning.  I don’t believe that women are more concerned about the customer and men are only concerned about pushing what they personally like. That’s not the business they are in and shouldn’t enter into their suggestions. UNLESS they simply answer the question “what would you choose for this meal” then everyone should answer with their personal feeling.  I’m not at all convinced that the pairing is better decided by gender but by palate and knowledge alone.


As these women of wine can attest, the wine industry is definitely a “people business” and if you can get people to understand and appreciate wine, while making it fun at the same time, and if you have enthusiasm, dedication and passion for knowledge, you can become successful in any field, especially in the wine profession.  Today women are overcoming the obstacles and restrictions once imposed by a male-dominated industry and entering into one of the trendiest careers on the planet.  As the restaurant and hospitality industry continues to grow and restaurateurs understand the importance and the popularity of implementing wine programs, the wine industry will continue to attract more women.  Cheers!



“Wine is the most civilized thing in the world”.
~Ernest Hemmingway