What started as five friends getting together to learn about wine has turned into a five-year tradition of tastings, travel, events and a fiercely contested annual title.

Afro Sommelier is made up of Ezekiel Stoneham, Shannon Burchall, Darren Woods, Robert Richardson and Casey Castle, friends who have taken a shared curiosity about wine and built their own community around it.

They host wine experiences in Bermuda, travel together to learn more about what they're drinking and, perhaps most importantly, compete against each other for the title of Afro-Sommelier of the Year.

But none of that was the plan when they started.

Mr Stoneham explains: “Honestly, we were just looking for a different way to socialise while learning together. We all expressed a keen interest, and then one day we created a group chat and set a date.”

The personalities within the group quickly took care of the rest.

“The group is a little competitive and we generally love trying new things and not staying stagnant, so fortunately, wine was the next best venture,” Mr Woods adds.

That competitiveness eventually became part of the structure of their wine nights.

“Every wine night we set up is for points, with the winner at the end of the year being crowned Afro-Sommelier of the Year and awarded an engraved plaque.”

Five years in, their curiosity has taken them well beyond simply deciding which bottle they like best.

Mr Burchall says: “As this friendly competition grew, we started to experiment with new regions, grapes and methods. As these expanded, so did our willingness to include more like-minded individuals.”

That has included creating events and experiences for others, although the group is careful about how it positions itself.

Mr Richardson explains: “Authenticity. We don’t claim to know it all or be the defining beings for wine. Every event and experience comes directly from our own understanding, shortcomings and travels. Ultimately, we want to show people that the world of wine isn’t some taboo thing that’s hard to get into.”

Making wine approachable has become an important part of what they do.

Mr Castle says: “We like to break things down as simply as possible and use relevant reference points for guidance. We believe most wines can be placed into two categories: ‘Under-the-Table’ wine and ‘Balcony’ wine.”

Under-the-Table wine is the social one. Balcony wine requires considerably less ceremony.

He continues: “One is enjoyed with friends, family or colleagues in a planned setting and usually comes with thought-provoking conversations. Balcony wines are just as useful in the fact that there’s no plan. We may have had a stressful day and just need to vent or look off into the sunset without understanding what’s in the bottle.”

Their approach may be relaxed, but five years of tasting and learning has significantly changed what they drink.

“The one thing I believe we’ve all learnt is that, although you may not like every wine, you really need to respect it. The time, dedication and process for every wine can be extremely different, and that can be affected by region, rain, global warming, harvesting, et cetera”, Mr Stoneham says.

Their own preferences are evidence of that evolution.

Mr Woods explains: “Currently, we have been favouring wines from Margaux, which is interesting because four or five years ago France was the furthest thing from our preference. We started out loving big, bold California wines, so I think that really shows how much our tastes have evolved over the years.”

One of their most memorable experiences together was a trip to Paso Robles, California.

“We actually tried not to visit wineries that were already available in Bermuda, as we didn’t want to cloud our judgment,” Mr Burchall says.

The opportunity to learn directly from the people producing the wines gave them another perspective.

“Learning in California and hearing directly from the wineries was an experience in itself, but seeing the award-winning winery at Epoch Vineyards really showed us just how much investment goes into wine tourism. It was such a surreal feeling”, Mr Richardson says

There is plenty more they would like to do with Afro Sommelier, although fitting it around five careers presents its own challenge.

Mr Castle says: “The sky is the limit. However, as we are all gainfully employed, it’s a little difficult to carve out time to grow.”

But five years after that first group chat, wine isn't the only thing keeping them connected. And what began as an excuse to try something new has ultimately created something much bigger.

Mr Stoneham says: “The group constantly remains in contact, even outside of wine. The advice shared is fluid, and it’s really a great group of guys. It’s just amazing how a simple interest can connect people for what I would like to think is for life.”