Erin Brooks is a Certified Sommelier and wine journalist. Born in North Carolina, she moved to New Mexico to attend the College of Santa Fe where she graduated with a B.A. in Creative Writing and Politics. During her time in New Mexico, she became involved in the service industry and fell in love with wine. She worked the floor of restaurants for a decade, accruing experience as restaurant manager, sommelier and wine director.

In 2015 Erin relocated to the Napa Valley where she worked for some of the most revered Michelin-rated restaurants in the US, including Chef Thomas Keller’s Bouchon Bistro, La Toque and the three-Michelin star The Restaurant at Meadowood.

In addition to her restaurant experience, Erin spent many years as a freelance food and wine writer, penning articles about the world of fine wine and cuisine for several publications including Local Flavor magazine, The Santa Fe New Mexican's Winterlife magazine and Edible Santa Barbara. She has been working with the Robert Parker Wine Advocate team since 2017, reviewing the wines of the US including Sonoma County, Oregon, Washington and the California Central Coast.

Erin’s passion for wine has led her on a journey through two different wine certification programs, the Wine & Spirit Education Trust (WSET) and the Court of Master Sommeliers (CMS). A Certified Sommelier and recipient of the WSET Level 4 Diploma in Wine & Spirits, she is currently enrolled as a stage-two student in the Master of Wine program. She is the recipient of the Walter Clore Scholarship, the André Tchelistcheff Advanced Course Scholarship and the Bonaccorsi Advanced Exam Scholarship.