Sean Weir enjoyed his first crash course in wine appreciation as a 20-year-old backwaiter at the Domaine Chandon restaurant in Napa Valley. He later worked in Central Coast tasting rooms and winery cellars, ultimately completing three harvest seasons — one of which was chronicled in his acclaimed winemaking memoir, The Mad Crush.

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December 6, 2024

By Carl Giavanti Sean Weir grew up in Sonoma Valley, Calif. He enjoyed his first crash course in wine appreciation as a 20-year-old backwaiter at the