Mohamed Benabdallah, head sommelier and restaurant manager at Asador Etxebarri in Spain, shares his finest wine wisdom on why a rule-breaking white Burgundy could get you out of trouble and how a silky pinot noir might win over your worst enemy. It was just a summer job in southern Spain. He thought he'd be waiting tables, using his language skills to serve foreigners. Instead, he was charged with helping the sommelier. That summer, many years ago, defined Mohamed Benabdallah.