Who has the best job in wine?
The Wine Curmudgeon, of course. I drink wine and tell people what it tastes like. How much better does any job — in wine or otherwise — get than that?
Which is why I was surprised to see this, “10 of the world’s best jobs in wine,” from the British trade magazine, The Drinks Business. Wine writing was only fourth, and while it was rated ahead of vineyard worker at No. 6 (No. 6? obviously written by someone who has never picked grapes on a 100-degree day for minimum wage or piecework), it was outranked by cellar manager, vineyard owner, and winemaker.
The rest of the list: 10, sommelier; 9, airline wine consultant; 8, wine brand owner; 7, tasting room manager; and 5, wine shop owner.
Of those that rank ahead of writing, I can understand winemaker, given that’s the whole point of wine. But vineyard owner? That’s farming, which combines the joy of picking grapes with the delight of exchanging spreadsheets with bankers, all the while staring at the sky and cursing the weather. And cellar manager? Consider these duties: Hiring people to work in the winery’s cellar and maintaining equipment. Hiring is bad enough, but maintaining equipment? Talk about chalk on a blackboard.
This is not meant as a criticism of any of these jobs, and anyone who enjoys them and does them well has my respect and admiration. Rather, it’s to note that I fully appreciate my good fortune in doing what I do. Yes, it’s sometimes work, whether grinding out a blog post when my brain is somewhere else, or tasting my way through a couple of dozen wines that not only taste the same, but are as stupid as a TV reality show. But it’s not working in a coal mine or behind the broiler at Burger King; I’m indoors, people respect my opinion, and I get to taste some tremendous wine. How much luckier can one person be?
Image courtesy of Vinography, using a Creative Commons license