Master Sommelier Jesse Becker has worked for some of the top restaurants in the United States, including Napa Valley’s Tra Vigne, Chicago’s NoMI at the Park Hyatt, and Colorado’s Frasca Food and Wine. His training included three harvests in California and France, and he has worked in nearly every facet of the wine trade for over two decades.

Jesse’s interest in wine began while working in restaurants as a college student. He passed the Certified and Advanced exams in 2006 and 2007 and the Master Sommelier exam in 2008 while under Bobby Stuckey, MS’s tutelage at Frasca Food and Wine in Boulder.

Jesse is an ambassador for Germany’s VDP and is the first American to pass the German Wine Professional exam from the Deutsches Weininstitut. He’s an Austrian Wine Marketing Board educator and writes about German and Austrian wines on his website: Wine in Germany & Austria.

In addition to teaching and writing, Jesse is the US Sales Manager for Veritable Wines & Estates, a premium portfolio of German and Austrian wines. He is a partner at ROCKWERK Grüner Veltliner. Jesse resides in Chicago, Illinois.


Where are you working currently and how has being a MS supported you in your current role?

I’m currently the US Sales Manager for Veritable Wines & Estates, a premium portfolio of German and Austrian wineries. Being an MS provides invaluable connections to the sommelier community and wine trade. It continues to enrich my knowledge and appreciation of wine and wine business through a network of CMS colleagues and students.


Where were you working when you passed?

I passed the MS exam in 2008 while working with Bobby Stuckey MS, at Frasca Food and Wine, and a brilliant team of sommeliers, including Matt Mathers and Dustin Wilson MS.


What made you want to become an MS?

I became interested in wine as a college student waiting tables at restaurants in Nebraska. After working with retailer K&L and gaining harvest experience in France and California, I returned to restaurants. I became aware of the Court of Master Sommeliers and the high standards associated with the MS diploma and pursued the MS because the standard was out in the world to obtain.


What advice do you give those who are pursuing certification?

I advise those seeking the certification to get clear on the why and then tune out all the noise.


What is your desert island wine, or what wines/beverages are you currently excited about?

I drink German and Austrian Riesling daily and would not need another variety on my island. An occasional airdrop of Pinot Noir would be nice.