How to Get a Job in the Wine Industry, Part 1

Photo courtesy of Christine Mercnik/Zimbio

The romance and excitement that swirl around wine and wine culture can make it frustratingly difficult to break into the industry. However, there are plenty of opportunities out there for those who truly love wine and food and are willing to do what it takes to break down the barriers. This is the first installment in a 3-step field guide, complete with advice from the industry leaders doing the hiring, that will help land you a job in this coveted trade.

Step 1: Get Out There

Get out there and start meeting people, networking, and learning. Spend time in the wine country, get to know the areas and wineries that you like, and figure out why. This is going to be fun and inspiring, but don’t start submitting resumes until you’ve got some trusted acquaintances or friends in the industry, and can hold your own in a conversation about wine (and food pairing if possible). Start by attending local classes at places like the San Francisco Wine Center, wine and cheese pairing classes at the Cheese School of San Francisco, creative wine events hosted by The Right Blend, or informative winemaker events at local boutiques like biondivino. Make sure to stay in touch with the instructors. Go to larger events like the Reserve Room SF and SF Vintners Market, where you can meet winemakers and people from every corner of the industry. Try and buy the wines, get business cards, follow up with comments and questions, and build relationships.

Here's what the experts have to say:

"The wine industry is notoriously tough to crack. You not only need good qualifications, you also need to get noticed. That means attending a lot of wine functions, going to a lot of interviews, and making as many connections as you can. It really matters whom you know, as much as what you know, so get out there and start networking."

–Paul Wagner, Agency Owner and President, Balzac Communications

"The restaurant and wine business are almost one in the same, and not just because they support each other, but because the work ethic is the same. You have to be into it enough to say: "I need to do this for myself, and I need to have my piece of this industry". If you're doing it for all the wrong reasons, like the lifestyle, you're in trouble... You have to truly love wine and food and the people who constantly and enthusiastically consume them, because the glamor fades and grime stays. But if you love it, you'll love the grime too. Most importantly, in this industry, remember the words of the Beatles: "You get by with the help from your friends." . It all comes down to relationships."

–Nick Floulis, founder, Pushback Wines

"The wine industry is really a small community that is by its very nature social, so it's important to get out and meet people early in your education and pursuit of a career. Internships, volunteering for charity events, working harvest, and going to tastings to network and learn -- these tasks should all be on your list of to-dos. And remember, this is agriculture. Your handshake means a lot, so be forthright and follow through on your word."

–Joel Quigley, President and co-founder, Creative Furnace

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By Cheap Soccer Cleats (not verified) on March 15, 2012

Nessabfly,
I likedd your candidness of going into this industry for reasons like the lifestyle. I'm curious...what did you do before you broke into the wine industry?

By Kfren (not verified) on March 04, 2012

I support everything said above. I love the "COMMUNITY" of Wine Country. Since my background is PR, I think of it as "multiple impressions" for yourself. That's how you build relationships. And that is exactly why CANVAS has monthly networking events, to meet new people and reinforce those you've met. Our events have led to many people getting jobs through the connections they make. And yes, I really agree with the point about Passion. You've got to love everything about the business. It's like a love affair, you need to have the foundational, interest to fall back on. For me it's that opportunity to constantly learn something new in this business that never ends and keeps me stimulated!

By Colby Smith (not verified) on March 01, 2012

Excellent article, and glad you got some input from some knowledgeable people in the industry. I can't stress enough how important it is to just get out there and get exposure. Go to tastings, visit wineries, etc. And read everything you can. I think putting the effort in will result in a big pay-back. So, in the words of Nike, Just Do It!

By Amy Gardner (not verified) on March 01, 2012

I can enthusiastically endorse the Professional Program offered at the SF Cheese School. Daphne Zepos is a restaurant & cheese industry insider who shares expertise and tips for success gleaned from years in NYC (Artisanal, SF fine dining, etc. Classes are geared to restaurant professionals supporting cheese programs and retail wine & cheese shops.

By Lynne (not verified) on March 01, 2012

Nessabfly, fantastic point, everyone's path is different and that's why we're having experienced professionals from all segments of the industry weigh in – Like Nick, who you quoted, started numerous successful wine brands and restaurants and is one of the most successful and well known movers and shakers in the industry; but that doesn't mean your path will be the same as his. My family has been in the industry for 30+ years and they didn't follow these steps either… So the more quotes and the more perspectives the better!

By Ian White on February 29, 2012

Looking forward to reading the rest of this article. I'm 5 years into my career in the wine industry, but got here without following a single tip from the article above.

"If you're doing it for all the wrong reasons, like the lifestyle, you're in trouble..."

Ironically, this is *exactly* why I got into the wine industry, and I'm thankful for it. Love it more and more every day. Interested to hear feedback from other wine industry professionals! Especially as everyone has their own unique experience in their career path.

By Nessabfly (not verified) on February 29, 2012