How did Jancis Robinson get into the wine world?

It was a bottle of Chambolle-Musigny, Les Amoureuses 1959 [I] tasted when I was at Oxford that lit the flame. But this was so long go [the early 1970s] that wine was regarded as a frivolous subject and not suitable for someone with a decent education. I spent three years in the travel business and then dropped out for a year in Provence where, of course, I encountered a nation that thinks food and drink are extremely important. So I was determined that when I got back to London I would find a job in either food or wine. I was taken on as assistant editor of a wine trade magazine on Dec. 1, 1975, and never looked back.

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