Over a glass of wine, commiserating over lockdown and the closure of restaurants, two of South Africa’s top sommeliers mused that their way of life almost seemed destined for redundancy.

During lockdown lots of people were contacting them about wine, if they had any, if what they had was drinkable, if it was time to open something they had been keeping for a while or just if they had gotten a good deal. They soon came to the realisation that their guests hadn’t actually gone anywhere and that they could still reach out and communicate.