For a number of professional golfers, being successful on the course usually leads to your own wine label off the course.
But can they successfully manage a golf career and be decent wine producers? Or is it a case [pun intended] of 'don't give up the day job'.
A master Sommelier blind tasted 5 whites and 7 reds produced by professional golfers to see if they were below par. See the results in the video link below: