They are wine experts in the fine-dining world, helping guests understand and enjoy the bottles that pair best with each meal. But to be a sommelier, you need to know more than just expensive labels and obscure tasting notes. As L.A. sommelier Loris Jones-Randolph shares in this episode, her work requires her to also be part dancer, part server, and part scientist. So how difficult is it to become a certified sommelier? And how does one learn to remember so many different flavors? (This last one may or may not involve tasting rocks!)

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You can find Loris on Instagram, or listen to her Wine Fairy podcast.

Sound effects from Pixabay by Aman Kumar, freesound_community, and from YouTube Audio Library.

Music from Pixabay by Sergio Prosvirini, Oleksii Holubiev, Artem Hramushkin, LuLu Poli, Dvir Silver, Vlad Krotov, u_98o9hlkn7r, Daniel Vargas Ruiz, and music_for_video.

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