So much of the good stuff in Sean Beck’s life traces back to his early childhood in rural Iowa, where he had the privilege of taking for granted, he recalls, “fresh eggs, fresh meat and fresh produce.”

It gave Beck his appreciation for good food, and he eventually segued into pairing it with fine wines and, eventually, a career in serving the same. Then, about 13 years ago, along came the Iron Sommelier competition, a fun event created for those who sell wine in Houston restaurants or private clubs to show off their knowledge, passion and, most importantly, to help raise money for the Periwinkle Foundation.

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