Becoming a Certified Sommelier: Breakthru South Carolina’s Cara McBroom

Jul. 31, 2017

Part four of a four part series profiling our people who have completed the journey to becoming a certified sommelier. Part one – Alison Spivey. Part two – Ivy Anderson. Part three – Jason Martin.

 

After graduating college, Cara McBroom returned to her hometown of Charleston with a degree in marketing and ready to put those communication skills to good use.

 

One problem – breaking into the industry was proving difficult. McBroom started working at a popular Charleston steakhouse where the wine director was needing some assistance. While on the job, she began taking monthly wine classes to develop her knowledge and skills, and soon after started her path to becoming a Certified Sommelier.

 

“I was so grateful that I was never able to get a job at a marketing firm,” McBroom said.

 

Now, McBroom serves as Coastal Account Development Specialist for the Vine to Table Division at Breakthru South Carolina.

 

Becoming a certified sommelier is an intense process. Which part of the process did you find the most challenging?

Cara McBroom: Theory! All the way! Blind tasting is hard, but learning everything about everywhere – that’s the hardest part.

 

Which part was your favorite?

Becoming good at blind tasting. I thought it would be so hard and little by little light bulbs would go off in my head and all the puzzle pieces started to fit together.

 

Tell us about your role and responsibilities at Breakthru.

I am responsible for identifying opportunities at various accounts on the South Carolina coast and helping the reps facilitate them. My daily work life consists of selling wines that are generally harder to sell than most, building and executing events, and communicating the needs of the market to our suppliers.

 

What are some recent industry trends that have caught your eye or surprised you?

I think that interesting and unique varietals are becoming more popular. The average consumers are familiar with more varietals than ever before. Chenin Blanc and Nero d’Avola for example.

 

Any industry predictions?

Merlot is making a comeback, I promise!

 

Which varietals are your favorite to enjoy during the summer months?

Rosé all day! And any dry crisp white wine – Gruner, Pinot Blanc, Pinot Gris, Albarino, Dry Riesling, and of course bubbles of the Champagne region preferably. Italian whites like Pecorino are starting to get my attention as well.

 

Do you have plans to continue your wine educations?

I will be taking WSET 3 soon. These classes will go through September. I’m so excited to have a full refresher course and build upon my knowledge base.

 

What is your favorite part of working in the wine industry?

The relationships! I love meeting new people, finding the ones I work best with and making sure they have the best customer service they could ask for. And I love the wine, of course!