There’s a major disconnect in the wine world that you might not be aware of: There’s a decent chance that you, reader, might be more familiar with some of the most widely distributed wines in the market than the majority of sommeliers. While not universally true, it’s definitely the case that many in the sommelier community are far more interested in wines made in minuscule quantities than those available in stores throughout America. Unfortunately, this knowledge gap can lead to awkward moments in a restaurant, when well-meaning and wine-loving guests talk about the wines they enjoy only to be met by blank stares.
That’s the topic of this week’s VinePair podcast, where Adam and Zach explore this challenge, and implore sommeliers and other wine professionals to spend at least a bit of time familiarizing themselves with the wines that most Americans have access to on a regular basis.
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