How did Jason Wagner get into the world of wine?
I worked at a coffee shop when I was 17 or 18. Then I got a job through a friend at a fine-dining restaurant in Atlanta, and I was just doing service bar for lunch. I always worked in restaurants where there was a lot of wine sales. I fell in love with it that way. At first it’s like a monetary thing. As a server, you see people spending a lot of money on wine so you’re like, “I need to sell more of that; I should know something.” It was so intriguing. Once you start to learn about it you’re like, “Holy crap, I don’t know anything.” That feeling that I get every day, like “I don’t know anything.” That initial thing, I’ve never lost it and I never will.