"I think that you understand wine makers when you meet them," says Lang, a sommelier and chef in New York. "When you sit down and taste the wine in the place that it's made with the person who made it, that's as good as it gets."

When Lang first started traveling to Europe and meeting winemakers, he realized that he could see the winemakers' personality in the bottles they produced. But that's not an easy thing to grasp in a culture where food aspires to be fresh and local, he says. "It's old and from far away," he points out. "It's kind of the opposite — it can be hard to understand what you're drinking."

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Source: http://www.pri.org