Arthur Black thinks of himself as a sherpa … of wine.

Through the landscape of dry and sweet whites, rich and fruity reds, Black helps people unravel the mystery of individual taste. In vino veritas, indeed.

“Different people move on their path different ways,” he says. “Everyone’s entitled to their own path.”

That’s why Black, 31, corporate sales manager for National Wine and Spirits, eschews the snobbery associated with his industry. He’s from Indy’s Southside (“Represent!”), and his inked biceps look ready to heft barbells rather than a bottle of 1959 Chateau Latour.

He does hoist plenty of wine bottles, though, but it’s all part of his education. In February, he will sit for his Master Sommelier accreditation, a grueling three-day exam given in London and California once a year.

Black won the U.S. title of Best Young Sommelier 2008, after being tested in theory, blind tasting and service. That title came after six years of study — three to four hours a day, seven days a week. He’s also traveled to Chile, Argentina, Italy and France.

Worldwide, only 150 people hold Master Sommelier certification. The exam has only a 3.percent pass rate. If Black doesn’t pass the three areas of the test in three years, he must start the process over again.

“Compare that with the bar,” he says. (The bar has a 60 percent pass rate, Black notes.)

Black’s personal tastes run on the European side of things — for a favorite white, he’d choose an old German Riesling; a favorite red would be a 30-year-old Barolo from Piedmont, Italy.

And yes, wine has really gotten under his skin. Stretched across his back is a tattoo of Sezmu — the Egyptian god of the wine press, the god of blood and righteousness — the ancient prosecutor of the wicked.

“Bacchus is cool. But Sezmu is cooler,” he says. “And who doesn’t want to be righteous?”

While Black has received job offers from around the country, he prefers to stay in Indy. He previously worked as an associate professor at IUPUI, teaching food and wine classes.

“I’m not in this for sales or money,” he says. “I’m in this to demystify what most people perceive as a complicated subject.”

After all, if a tattooed 31-year-old dude from Indy could get this far, everyone can find truth in wine.

“It’s not just about inebriation,” he says. “It’s about appreciation. The rabbit hole runs deep.”

Five things to look for in grocery wine

- Wines in grocery stores are meant for rapid turnover. Stay away from wines that are dated three years older than the day you are shopping.

- If there’s no wine specialist on staff to guide you, don’t be afraid to rely on established producers of consistently well-made wines. Examples: Sterling from Napa, Banfi from Italy, Penfolds from Australia, Domaine Drouhin from Burgundy, France.

- Glass bottles are the best way to go.

- Make sure the wine is grape-based.

- Beware of wines with pictures of cute, fuzzy little animals on the label.

Reading a wine list

- “Before you go into a restaurant, try to remember at least two producers or two wines that you’ve recently enjoyed, and ask your server if he or she can recommend something similar.”

- “Don’t be too intimidated to ask questions. If a wine piques your interest, ask the service professional how they feel about the wine or if they can make a recommendation. If a restaurant is remotely wine-savvy, your server should be somewhat familiar with the list. If not, feel free to ask for the manager’s assistance or whether there is a wine steward.”

- “If a wine by the glass looks interesting, ask if you can try a sample, and buy a bottle if you like it (don’t abuse this and try to get seven samples before you decide on something).”

- “Stay comfortable with the amount of money you want to spend. There are plenty of great wines on wine lists for under $50. Never let a service professional bully you into spending more money then you want.”

- “Look for great values from up- and-coming regions like Chile and Argentina, or some of the exciting and new regions of Spain.”

10 wines under $10 you really should try

- Banfi Fumaio Chardonnay-Sauvignon, Italy.

- Veramonte Sauvignon Blanc, Chile.

- Dr. L Riesling, Germany.

- Trivento torrontes, Argentina.

- Finca Luzon Monastrell, Spain.

- Chateau de Campuget, France.

- Sterling Vintner’s Select Merlot, California.

- Bodega Norton Malbec, Argentina.

- Monsanto Monrosso Chianti, Italy.

- Ravenswood Vintners Blend Petite Sirah, California.

Learn from the Master

Arthur Black will be at Vine & Table in Carmel for a champagne seminar 5 to 7.p.m. Dec. 16. The seminar is $40 per person and seats are limited. For more information, contact Vine & Table at (317) 817-9463.