From hard to wine...

Having worked as a bartender and wine stewardess for almost 5 years, I have learned to appreciate the beauty of aromas and flavors of different drinks, both alcoholic and non-alcoholic, wines and spirits alike...
I first loved the 'tequila', from its 'strength' to its subtle power to entice you with its simplicity... I was also a fan of flavored 'vodkas', from raspberry to blueberry, melon to passionfruit, name it! I've almost tried them all. :) I was too young then to know what I loved most...
As I become more mature, my inclination shifted from these all-time sweet-tooth's fave vodkas and tequila to WINE, believed to be a drink of the sophisticated, of the elegant and the wise.
As a wine stewardess, I remember that one of my tasks before my shift was to check the wine chiller, count the inventories and examine that every wine opened was not spoiled or for that matter, still 'drinkable'... (drinkable in a sense that it is not 'vinegary'; We know that once a wine is opened, oxygen tends to affect the flavor.) And to examine these wines meant to taste all of them, I mean all! :) You'd do it if you don't want serving a spoiled wine, wouldn't you? I just couldn't imagine myself wine sommelier-ing to every table, all dressed-up, all smiles, with a lot of 'beautiful words to say' about the wine and ending up sabotaging the whole thing because the well-prepared 'wine drama' was ruined by one of the biggest mistakes a sommelier can commit- to serve a spoiled, undrinkable, vinegary wine!!!
So, I HAD TO DO IT... :) It did not matter as to whether I'd get tipsy through the night.. What matters most was that I serve all the wines that we have in its best shot!
As my days in work became more like, a wine tasting event and wine learning experience, I began thinking that WINE is NOT JUST A DRINK. It's a lifestyle, it is a belief, it is something beyond a drinkable liquid which will soon be leaked by the drinker...