When Dan Coward was working at a London bank, he was told: "All you talk about is food and wine. Maybe you could go and get a job in food or wine."
"I could take a hint," Coward said.
Perhaps the fact he hated his graduate trainee job at the bank provided another clue that a change of career was needed.
And when Don Hewitson, owner of well-known London wine bar, Cork & Bottle, (and the elder brother of celebrity chef Ian Hewitson) advised him to study wine in Australia, he decided to take the plunge.
"I realised wine was potentially a career for me and endlessly interesting," Coward said.
Ten years later, with wine qualifications from Adelaide University under his belt, Coward has made a career as a wine writer and educator.
Currently the marketing manager for Shaw + Smith in Adelaide, he'll be leading the Riedel A+ Australian Wine Bar masterclasses at this year's Good Food & Wine Show.
The masterclasses comprise half a dozen different sessions, each with its own theme and some include food tasting.
One is called A Brioche Breakfast and Australia's Brilliant Bubbles, while another matches wine with charcuterie.
Another is called Pinot Noir Pragmatics, and another needs no explanation: Shirazamatazz.
"Amidst a very busy show it's a little oasis of calm when you can rest your feet and disappear into 45 minutes of wine," Coward said.
His classes usually include a chef, food producer or wine maker to give another perspective to food and wine.
Coward said he endeavoured to emphasise that wine should be fun and that everyone's palate was different - there was no right or wrong.
"Wine shouldn't be taken too seriously - it should be accessible," he said.
"You don't have to obsess about the detail or be intimidated by what you don't know. There are tonnes and tonnes of rules associated with wine but it's much more fun in life to break some of the rules rather than follow all of them.
"We just want to make people feel more comfortable with wine and give them a few practical tips on how to become a dinner-party superstar."