Here's a discussion I found that fascinates me. Although whether-or-not formal education is important in any artistic driven field, I believe that a sliding scale exists between level of natural talent and actual education. Somewhere in between lies the perfect Sommelier, who displays the balance of classic knowledge and table-side manner with the flexibility to think outside of the lines to explore different tastes and sensations. What do you think?
Sommelier Certification discussion (from Eater.com)