It’s 2 o’clock on a Saturday afternoon, and Alpana Singh is preparing for the last day of her Tuesday-through-Saturday workweek at Everest, a fine dining restaurant on the top floor of the Chicago Stock Exchange.
By this time most days, Singh’s been to at least a couple wine tastings–the average sommelier tastes 100-plus wines per week–and her day won’t be done until the restaurant closes at 11 p.m.
At 28, Singh is the youngest master sommelier–the highest distinction a wine professional can achieve–in the U.S. (To become a master sommelier, pronounced saw-muh-LYAY, one has to pass a series of tests from the Court of Master Sommeliers–there is no formal schooling.)
The Monterey, Calif., native came to Chicago five years ago to head the wine program at Everest, although many also may recognize her as the host of WTTW-Ch. 11’s dining program “Check, Please!”
Here she tells RedEye more about work, wine and why Napoleon Dynamite is her hero:
How did someone who didn’t grow up with wine become a sommelier?
I kind of stumbled into it working at restaurants. I landed a job as a waitress at a fine dining restaurant in Monterey, Calif., which had a requirement for all servers to go through an intense wine training program that involved tastings and examinations. I fell in love with wine while working for this restaurant and decided to study it full time. In addition to my nightly shifts at the restaurant, I also started to work part time at a wine shop in Carmel.
How did you get your current job?
I met the chef of Everest at a wine and food event in Carmel.
Most of the jobs I’ve gotten I haven’t had to submit a resume for. The sommelier community is so small, it’s all word of mouth.
What was your first job ever?
Selling roses on Fisherman’s Wharf in Monterey.
What’s the weirdest question a diner has asked you?
“I once had a wine about 20 years ago in Hawaii. It was a merlot, and it was really smooth. Can you tell what it was?”
So, do the sommeliers in Chicago hang out and go drinking together?
Sometimes, yeah. We keep similar hours and have similar stories. But on days off, I try not to discuss wine.
What do you do when you’re not working?
I have a garden. I run. I knit. My Netflix queue is quite long.
What’s on your queue right now?
“The Incredibles.” I have “Ladder 49” at home. “The Motorcycle Diaries,” “Osama,” “Amores Perros.” I’m a huge movie buff. I can quote “Napoleon Dynamite” until the cows come home. That movie was really popular with sommeliers–I think it’s because we’re all nerds and geeks at heart.
Speaking of movies, is everyone drinking Pinot now because of “Sideways”?
Omigod, if I have one more person ask me if I’ve seen “Sideways,” I’m going to hit them over the head. [Laughs] But it’s all good. The movie has been good for business.
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Master sommelier, Everest
Job description: Maintains various aspects of the wine/liquor program at Everest. In addition to helping diners select the right wine for their tastes, menu selection and budget, Singh also is responsible for maintaining the inventory. This includes purchasing, cellaring and financial responsibility.
Pay: Although Singh would not disclose her salary, she says sommeliers can make from $40,000 to more than $100,00, depending on experience and where they work.
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tha@tribune.com
