In my business, I meet many different kinds of wine lovers. When they find out about my technology background, they often ask me, "How did you end up teaching and writing about wine?" To be honest, the question I ask myself is "How did I end up in technology for all those years?" With a degree in Communication and French, and a love of all things culinary, it was only a matter of time before I found a career that involves food and wine. I have always enjoyed cooking and trying new restaurants, and wine is an integral part of any great dining experience.

In the spring of 2001, while working in New York, I signed up for the Windows on the World Wine School. Taught by famed wine director and wine educator Kevin Zraly, it was an amazing course that made wine approachable, understandable and tons of fun. Kevin is a dynamic speaker, and his passion for wine is infectious. Of course, the breathtaking setting at the top of one of the World Trade Center towers didn't hurt either. Each week I took the E train to the World Trade Center stop, and then rode the elevator up to what seemed like the top of the world. We sniffed, swirled, sipped and took notes, all while looking out toward the Statue of Liberty and New York Harbor--not a bad way to spend a Tuesday evening. That was one of the last sessions held at the World Trade Center, though classes continue today at the Marriott Marquis Hotel in midtown. After completing that course, I was bitten by the wine bug. I knew that I had to find a way to integrate my training, writing and public speaking experience with my love of the grape.

When I moved to the DC area five years ago, I started taking requests from friends and acquaintances to host wine tastings for wine clubs, parties and get-togethers. Eventually I turned it into my business. Guests at my events range from complete novices to "amateur experts" and everyone in between. And the sky's the limit when it comes to a theme: "The Wines of Australia and New Zealand," "Light Whites," "Big Reds," "Wine and Chocolate"...you name it, and I'm ready.

I always start my wine events with a lesson on tasting wine with all your senses (even your sense of hearing, as you raise your glass and clink it in a toast). Then, we taste the wines one by one, while discussing the grape profile, region produced, aromas, flavors and finish, as well as food pairing tips. I provide guests with take-home packets about the wines we taste and a tasting sheet on which they can take notes throughout the event. Some guests scribble furiously as we taste and discuss, while others sit back and simply enjoy the wines, and either technique is just fine with me. Questions are not only welcomed, but encouraged. My goal is for every guest to leave the event feeling that wine is not esoteric or mysterious, and to have the confidence to experiment with new wines that they may not have considered before.

Throughout my years as a wine educator (and wine lover), I've learned a thing or two about wine tasting from my clients and from my own experiences:

• Drink what you like... While it can be helpful to check out the latest issue of Wine Spectator to see what the editors rate as the "best" wines out on the market right now, be wary of letting the critics' ratings sway your own opinion too much. Is drinking white zinfandel a guilty pleasure that you keep secret for fear of being ostracized from the members of your wine club? Do you really crave a glass of merlot, but avoid it like the plague because of the Sideways backlash? Life's too short. Drink what you like, without apologizing for it.
• ...but keep an open mind. I'll never forget a blind tasting we did during one of my Windows on the World classes. We were poured a white wine, and many students were commenting on the attractive light straw color, the crisp green apple notes and the smooth finish. What was this stellar wine? Gallo Chablis Blanc. Yes, California jug wine. So don't be too quick to judge wines at any price point, made from any grape, produced in any region. You may surprise yourself and find a new favorite.
• Find a system that works for you for tracking wines you like. There is nothing worse than falling in love with a wine, and then forgetting what it was called (or even where it was produced), the next time you look for it at your local wine store. Whether you use a wine journal or a spiral notebook, when you taste something you enjoy, take a moment to note the producer, winery and your overall impression (aromas, flavors, finish, the food with which it was enjoyed.) And, don't forget the vintage if one is listed--some wines can vary greatly from year to year. If you prefer the high tech route, buy software for your PDA to store your wine preferences, or use your cell phone (the notepad feature, or even the voice recorder.)
• It's not "just" about the wine. Remember that great bottle of Gevrey-Chambertin you enjoyed on the patio of that quaint little restaurant in Burgundy? Don't be disappointed if you bring home a bottle (or a case) and it just doesn't taste the same. Enjoying wine is a sensory experience that involves all of your senses, including the joy of relaxing at your table in that tiny restaurant, struggling to communicate in French with your patient server, and the intoxicating smell of garlic, wine and mushrooms wafting from your dish of Coq au Vin.
• Stock your library with a few great wine books. My favorites? The Windows on the World Complete Wine Course by Kevin Zraly (of course) is a great basic wine book updated yearly that follows the course syllabus week by week. The Oxford Companion to Wine by Jancis Robinson is more of a tome than a book to sit down and read, per se, but it's an excellent reference about all wine-related terms -- everything's in there. Andrea Immer's Great Tastes Made Simple is an approachable and fun read about food and wine pairings, both classic and non-traditional. Finally, The World Atlas of Wine by Hugh Johnson and Jancis Robinson is perfect when you want to locate the exact vineyard where the grapes in the wine you are drinking were grown.
• Keep tasting. In New York, I attended a class a tasting given by Master Sommelier Andrea Immer. After the class, she autographed my copy of her book "Great Wine Made Simple" by writing "tasting is the best way to learn about wine. So enjoy your 'studies'." This is sound advice -- no book, magazine, TV show or website can substitute for getting your hands on lots of different kinds of bottles and trying them -- with and without food. Start a monthly wine club with some friends: pick a theme, and have everyone bring a bottle of wine and some light appetizer fare to pair with it. There is a handy tasting sheet on my website that you can download and print out so everyone can jot down their impressions of the wines.

One of the biggest thrills I have in my business is making a memorable event like a birthday party or wedding shower even more unforgettable by including a wine tasting as part of the festivities. It's a special moment when the guest of honor realizes the great lengths to which an attendant, spouse or a friend has gone to discover his or her wine style to plan the theme of the event. I am also tickled when a guest who tells me vehemently at the beginning of the tasting that she "only drinks white wines," proceeds to taste (and rave about) a red zin or a Côtes du Rhône. Getting paid to taste, discuss and write about wines is about the most fun job I can imagine.

Wine Recommendations from Kelly:

Fabulous buy: I have always been a big fan of wines from Washington's Chateau St. Michelle. If you ever get the chance to tour and taste at their beautiful chateau in Woodinville (half hour's drive northeast of Seattle,) I highly recommend it. Their consistently good Columbia Valley Merlot is a steal at $13. It has a restrained, Old World quality, as well as gorgeous black cherry and plum fruit. I also love their Eroica Columbia Valley Riesling, a collaboration between Chateau St. Michelle and the Mosel Valley's Dr. Loosen. With vibrant acidity, crisp apples and an off-dry, mineral finish, it's an excellent choice to pair with Asian food, or drink all by itself.

Wine of the moment: There is no doubt that the Priorat region in Spain is hot right now. During a memorable dinner at CityZen for our anniversary this past summer, my husband and I really enjoyed Onix Priorato, a red blend of Grenache and Carignan. I've used it in several wine tastings since then, and it's always a winner, with lots of blackberry and spice flavors. And, at $12, you can't go wrong.

My OMG wine: I simply adore Champagne, and my favorite house is Veuve Clicquot. While I'm perfectly content to drink their yellow label any day of the year, the 1996 La Grande Dame is amazing. It's incredibly complex, with aromas and flavors of bread, honey and lemon, and a finish that lasts forever. If someone else were buying, I'd drink that everyday.