A few years ago, when Silas Ndung’u told his father he was going to South Africa to study to become a sommelier, his father had only one question: “Have you decided to be a drunkard?”
It was a reaction Silas had encountered often. At the time, most people had no idea what a sommelier was or what the profession entailed. But things have changed. With the growth of Kenya’s wine culture, the work of wine professionals is becoming more visible.
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