More than just "cork dorks:" Local sommeliers explain what makes a wine great (PHOTOS)

Published: Thursday, April 11, 2013 at 16:00 PM.

McIntosh said he said he went for certification for the asset it would bring to his career.

"Accolades always make restaurant owners happier to work with and they trust your opinions," he said.

 For him, the most challenging aspect of receiving certification was the intensive blind tasting of wines in order for his palate to grow. 

He is now taking classes for certification as a Certified Specialist of Wine.

If he was not a sommelier, McIntosh said he would want to be a restaurant owner. Prior to this career, he owned and operated bars in South Carolina and never drank wine until he moved to Florida 12 years ago.

For McIntosh a good wine begins with the terroir, the impact the geography, geology and climate have on the grape.

"Terroir and a talented winemaker," he says, "must have both to be a classic."



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