I've worked in restaurants since I was 16, and I currently work as a sommelier in a fine dining restaurant. I have a Level 3 Advanced Award from the Wine and Spirits Educational Trust and a Level 2 Certified Sommelier Certificate from the Court of Master Sommeliers.
In 2016, I worked on a Demeter Certified Biodynamic farm and vineyard named Abbondanza, in beautiful Amador County, CA. Daniel D'Agostini, who runs Abbondanza, is a 4th generation vine grower. His family pioneered California winemaking and owned one of California's oldest wineries, D'Agostini Winery, which was the third-bonded winery in the state! The winery is now a California Historic Landmark, complete with a museum.
In the fall of 2016, 2017, and 2018, I worked in production at Jeff Runquist Winery, just down the road from Abbondanza. I did everything from driving forklifts to calculating titratable acidity. Jeff Runquist and his Assistant Winemaker, Trevor Grace, are both UC Davis Enology graduates who generously coached me through making my own wine in 2017.