This week on At the Root of It Erin talks to Andrew Bell, the President of the American Sommelier Association, about the process of studying to become a sommelier, the sommelier’s role in the dining industry, and some inaccurate perceptions about what a sommelier wants for a diner. Erin, herself an ASA graduate, also speaks to Andrew about the process of learning to pass blind tastings, and how they shape a sommelier’s sense of food and wine. This episode was sponsored by The Barterhouse: importers of fine wine.