What's a Sommelier to Do When They Lose Their Sense of Smell?

“Taste and smell are of primal importance to people in our field,” says food and wine writer Jordan Mackay, who contracted COVID-19 in early March while visiting New York City. “I believe that it’s a heightened responsiveness to these senses that drew many of us into the gastronomic world in the first place. Losing them would be disastrous, akin to going to broke and having to completely reinvent one’s life.”

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