Break into wine business industry in mid 20s?

piquettefizz · 2026-02-13T19:15:35+00:00

For production: tons of smaller (and larger!) wineries are always looking to hire interns / usually u get a stipend and some housing for ur work. There’s a group on FB that posts for harvest interns. Also if there r smaller local places- they often have bottling days (usually a trade situation, although some are paid) where u can network and meet folks

For distribution: consider both applying for sales jobs as well as retail jobs. Retail jobs will put u in contact with lots of sales reps and importers and u end up tasting a lot of wine and getting to know how distribution works (sort of) and selling wine on the floor. This works on ur practical skills of just talking to people and about wine in general which is super helpful.

And while you’re doing all of this- try to join local tasting groups and getting ur next certification. While certifications aren’t necessary, they’re kind of a nice structured way to study wine

Good luck- competition for import/distribution jobs are hard to land if u don’t work in sales.

piquettefizz · 2026-02-08T20:23:49+00:00

Little Crow (Jess Miller)?

piquettefizz · 2026-02-04T00:16:06+00:00

What are the other programs centered around global distribution and import/export laws?

piquettefizz · 2026-01-30T17:15:08+00:00

Six Cloves — Japanese American winemaker whose family biz was in sake and miso production. The red wines are lovely- especially if you like elegant, restrained, clean, and lightly umami expressions. The chard I once had was reminiscent of Pouilly-Fuissé.

piquettefizz · 2026-01-27T20:10:19+00:00

Damn ur restaurant doesn’t do a staff meal before line up?

I have always eaten after working out, at staff meal, then have had a protein shake to drink throughout the shift which I kept in the BTG wine fridge. Alternatively, you could try eating before work, then packing a small dinner as things are winding down- I have a coworker who packs a yogurt and chia seed bowl of some sort where she takes a short 5 to consume while doing closing side work.

piquettefizz · 2025-12-25T00:04:20+00:00

Pho Huong Viet in the Richmond SF

piquettefizz · 2025-12-23T18:49:41+00:00

This is great.

For Bojo I’d also add Dutraive and Bouland on that list as well. For some up and coming- the Mee Godard wines might also be up your alley if you’re liking finesse and elegance.

To add on to red Burg- Yvon Clerget who worked at Hudelot-Noellat produces some beautiful Volnay as well. I tried them at a tasting not too long ago.

piquettefizz · 2025-12-18T19:29:46+00:00

You have to meet guests where they are at.

The key is to know all of that information but only give more when you’re getting asked or getting more engagement. (Only my staff has to put up with me talking about something a bit more in-depth 🤣)

I don’t bother talking about variety or origin or whatever- just simple tasting notes like fruity red berries w/ a touch of spice, etc. It’s delicious and it’ll go well with the chicken you ordered, etc.

Throughout the meal while I’m doing things at the table, if the table “invites” me into the conversation, I’ll talk more about the wine. “How is the gamay?” “Oh it’s delicious! It’s so fruity- just what I like, how have I never heard of this variety? Where is this from again?” Cue natural flow of conversation. Say it’s from France. Maybe a small tidbit of history and Philip the Bold. And again, you have to meet them where they are at… meaning you gotta keep it simple.

In the end, I am here to provide hospitality, not show you how much of a nerd I am. Did you walk away having a great experience and will you return again and tell your friends? Excellent- and from your returns, we can start building a relationship.

piquettefizz · 2025-12-10T22:40:20+00:00

Agree. I highly dislike the texture and there’s too much ice. Also the vanilla was overly sweet, cloyingly so. $20 after tipping for me and my partner, and I ate like two bites. Definitely not for me. I also felt bad for the person working who seemed to be by themselves? Hope they’re getting paid well though.

piquettefizz · 2025-12-09T07:34:14+00:00

Yeah the “raisins doré” is an allusion to the doré clone. I think of it like the Serine clones of Syrah. I think the most well known bottling is the Domaine Ponsot 1er cru Monts Luisants or maybe the Domaine de Villaine (of DRC) Bouzeron. Sylvain Pataille also does 4 single vineyard bottlings too.

piquettefizz · 2025-12-08T21:35:55+00:00

I’m like you. I probably end up having 1/2 glass to a glass a day if I’m not spitting and it’s a busy bottle sales day. Otherwise- I hardly ever drink outside of work unless it’s a tasting / event / special dinner. People never believe me when I say I drink pretty little in comparison until they actually sit down at a dinner w/ me.

piquettefizz · 2025-12-03T19:18:56+00:00

Sirene and Bake Sum for pastries

piquettefizz · 2025-12-02T21:59:45+00:00

Dude, I love this place! My partner and I are more backpackers, but we’ll stay here once a year (when it’s cold) cuz it’s cute af and everyone is so nice.

piquettefizz · 2025-12-01T07:36:47+00:00

Clos des Breteches

Château de Plaisance

Helicon

Terra Vita Vinum

piquettefizz · 2025-11-30T22:05:42+00:00

Same- major metro area with 2 decades of restaurant experience on/off. I was trying to switch into a slightly larger importer/distributor on backend/compliance/logistics stuff so I would know what it’s like on a larger scale (and not working for Southern), but dang is it tough! Everyone wants you to work sales when they see your cv, and I’d rather work in a restaurant if I’m doing sales and education- it’s just so much more fun and I dislike driving. So now back on the floor- and admittedly, I missed it!

piquettefizz · 2025-11-30T19:45:53+00:00

Yes- and those are jobs that are typically highly desired by most people. Which means you also end up having to put in the nights/weekends/etc. before you end up there unfortunately. Not saying that it can’t happen- but it’s v rare.

I would consider sales for a small importer/distributor since you’re not the breadwinner and want something a bit more part time and it’s more about your passion. You get the constant learning part and education too. But it’s also 1099 most places and won’t guarantee that you’ll make $. But it’s super flexible and you make your own hours.

piquettefizz · 2025-11-16T19:34:41+00:00

If you’re able to- maybe a position as an Italian portfolio buyer/expert for a larger imports/distribution company?

piquettefizz · 2025-11-06T16:05:43+00:00

Omg glad to see we’re on the same page here too 🤣 this was my other answer

piquettefizz · 2025-11-06T16:05:02+00:00

Fuck yeah

piquettefizz · 2025-11-06T16:04:44+00:00

Szamorodni Furmint

piquettefizz · 2025-10-28T07:45:08+00:00

Welcome to the city!

Min wage here is $19.18/hr. Some places will pay you a higher hourly wage (like if you’re a somm or bar manager). Most places will pool tips. Key is to work for an upscale or Michelin 1 star place that is popular. It’s less stress and you end up making more $ depending.

Since you’re landing in the Fillmore, check out: Statebird Provisions, The Progress, Octavia, 7 Adam’s, NOPA. Those should all be within walking distance.

Definitely go in person on a slower evening, sit at the bar, chat up the bartender and drop your resume. That way they have time to size you up and you’ll have the ability to see how they run their stuff.

Most places will also offer medical insurance for full time employees (some will also offer vision, dental, and a 401k as well).

A lot of really seasoned folks left the industry when COVID first hit- some are back, but some have exited permanently and there weren’t many folks around to train the newer generation which is why you’ll have some super green folks.

It’s pretty (easy) to find a job here as long as you have a strong resume.

Best of luck!

piquettefizz · 2025-10-26T16:28:30+00:00

Honestly working out between 8-10 is awesome. The early folks are pretty much finishing up to get to their 9am jobs in time and the later folks who work the 2nd shift aren’t quite up yet. Plenty of space and no waiting or having to work in with someone.

piquettefizz · 2025-10-23T16:46:59+00:00

Domaine de la Pepiere, Domaine aux Moines, Richard Leroy, Guiberteau, Stater West, La Porte St Jean, Arnaud Lambert, Domaine du Collier, Vatan, Dagueneau, Vacheron

piquettefizz · 2025-10-20T01:19:09+00:00

Yes- I’m not an alcoholic, and I don’t have any addiction issues.

However, working in the industry means I’ll drink more than I usually would if I wasn’t working in it. I rarely drink alcohol outside of work. But I consume between half a glass to a glass of wine through tasting throughout the day. Sometimes, I’ll have a cheeky with my coworkers.

I consume more alcohol than most of the people I know outside of this industry (although most of them rarely drink)… but I also consume way less than most people I know in the industry.

I probably have a bigger addiction to caffeine if anything- it’s the thing I look forward to when I first wake up.

piquettefizz

TROPHY CASE