Can You Make Sense of Wine Like a Master Sommelier?

Devon Broglie shares his dedication to perfecting the senses it takes to be a Master Sommelier on the second episode of 'Dark Rye,' the TV series from our sister network, Pivot, and Whole Foods Market®, every Sunday at 10:00 a.m. ET/7:00 a.m. PT.

Andrew Freeman is a California native with a degree in history from UCLA. He is particularly interested in politics and policy.

Ripe blackberries. Raspberries. Lemon-lime citrus. White peach. Blood orange. Baked pie. Cobbler. Saddle leather. Fruit leather. Chrysanthemums. Lavender. Rosemary. Cinnamon. Chocolate. Cardamom. Dark chocolate.

Ingredient list for the craziest dessert buffet ever?  

Nope. These are just a few of the terms, delivered with brusque certainty and confidence, that Master Sommelier Devon Broglie employs to describe a mystery wine.

Broglie doesn’t simply throw adjectives at the problem; he can identify grape variety, region, and vintage just from sight, scent, and palate. Why? Because he’s an expert among experts. There are 214 master sommeliers in the world—roughly one for every 34 million people.

Which is to say, your chances of becoming a master sommelier are pretty slim. So are your chances of meeting one. But don’t despair: this episode of "Dark Rye" features another adventure with Bay Area fisher Kirk Lombard, a look at the rags-to-riches story of Azalina Eusope and her Malaysian food empire, an adventure in coffee roasting with The Unseen Bean’s Gerry Leary, and an expedition into the senses with Master Sommelier Broglie.

For more Dark Rye, Tune in every Sunday at 10:00 a.m. ET/7:00 a.m. PT, only on Pivot!

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