For those who don’t know what a sommelier is, it is the person at a restaurant who takes care of the wine. Purchasing wines for the restaurant, and making recommendations to its patrons.
I have always been amazed at how refined their taste buds are. They can tell the difference from one year to another. The question is to become one, do you have to have a certain level taste sensitivity? What I mean is, I can take a wine appreciation course and learn to tell the difference but to become a professional do you have to be born with it. I think I read somewhere that professional sommeliers have more taste buds, or something to that effect.