Every year the excellent wine faculties of Adelaide/Roseworthy, Charles Sturt/Wagga Wagga and several other Australian universities churn out scores of freshly-qualified winemakers, wine marketers and viticulturists keen to make their mark on one of the world's most dynamic industries.
The only problem is that there are nothing like scores of jobs suitable for them. This is especially true in Australia where something like 80 per cent of wine is produced by a handful of vast companies, each with remarkably few employees who really make the exciting wine-making decisions.
Stories are rife of cellars staffed entirely by young, fully-qualified winemakers allowed to do nothing...
