Going Pro RoundTable

How do you break into the wine industry? Do you volunteer to help out at a local vineyard for a vintage? Do you go to winemaking school? Do you start out as an intern? Well, yes to all of those ways. The path to becoming a professional winemaker can take many forms, the key is to be adaptable. And who better to ask than those who have recently made their way into the business. We asked four assistant winemakers around the US (one of whom is now a head winemaker) what they did to get their foot in the door. Winemaker Roundtable Maggie Cruse, Jordan Vineyard & Winery, Healdsburg, California Ethan Joseph, Shelburne Vineyard, Shelburne, Vermont Emma Cambalik, Three Brothers Winery, Geneva, New York Brandon Moss, Gramercy Cellars, Walla Walla, Washington How long have you been working in the wine industry, and what was your first position? Maggie Cruse, Jordan Vineyard & Winery: I have been working in the wine industry for seven years. Ethan Joseph, Shelburne Vineyard: I started working for Shelburne Vineyard in January of 2008. I basically