Becoming a Certified Sommelier: Breakthru South Carolina’s Ivy Anderson

Jul. 31, 2017

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

 

“I discovered wine while I was working at a hotel,” said Breakthru South Carolina’s Ivy Anderson. “I was a server's assistant and was always asking them questions about the wine list.”

 

About a year later, Anderson decided to take the introductory course through the Court of Master Sommeliers. Anderson now very proudly serves as the On-Premise Sales Representative with the Vine to Table Division and is responsible for the greater North Charleston area, as well as Mount Pleasant.

 

When and how did you decide you wanted to turn your love of wine into a career?

Ivy Anderson: After I took the intro exam I realized that wine was really a study of so many different things — the people, the places, the languages, the terroir. After passing, I almost immediately realized I was right where I wanted to be.

 

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

I think going in I really had no clue just how hard it would be. Since I was working at a restaurant throughout my studying, service came easier than theory and tasting. In the beginning, I was trying to study and taste alone, then I realized that was not the way. I really could not have passed this exam if it weren't for some other Certified and Advanced Sommeliers in Charleston who helped me with everything I could have needed.

 

Which part was your favorite?

My favorite part was taking and passing the exam in my hometown of Charleston, at McCrady's, the same place I passed Intro exactly one year before. I also felt really lucky to have been able to take and pass the exam with several people who I had been studying and tasting with. It really felt meant to be and I will always describe that day as one of the best!

 

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

I really think it's great that people are starting to embrace rosé. More and more people are ordering it in restaurants all throughout the year and buying it in stores. I'm so glad that rosé has been so trendy. It pairs so well with food – and sunshine!

 

Any industry predictions?

I think we will start to see more wine in cans, boxes and more wine cooler-style beverages. I think wine has become more approachable than ever before and I hope that it stays that way. More people are becoming educated about wine but I think the snobbish attitude once associated with wine will be a thing of the past.

 

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

So of course I love rosé, but I also love Grüner in the summer or dry Riesling. I love Sicilian wines and think red wines from the Etna region do so well with just a touch of chill! I'm a total sucker for bubbles of any kind.

 

Do you have plans to continue your wine education?

I definitely want to continue my wine education. I think for now going through the Court of Master Sommeliers may take a backseat. I would really like to take both WSET level 2 and 3. I'm also interested in the CSW/MW exams. Something I really love about wine is that you're never done learning.

 

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

There are so many things I love about this industry. One of my favorites is being able to make wine more approachable and relatable for people. I love being able to do staff trainings with restaurants and see young people who are eager and want to learn more. Just a few years ago, I was so inspired by different people in wine that I knew and I know how much their mentorship meant to me. I hope to one day be able to mentor a young person wanting to break into this industry the way so many others have for me.