In this episode we had the pleasure of speaking with Lloyd Davis of Corner 103 Winery. In this episode we speak to Lloyd about:
Lloyd’s Bio:
Lloyd Davis created Corner 103 as a result of his passion for wine and recognizing that most people are intimidated by it. At Corner 103, they love to share their passion for food and wine and the Sonoma Valley lifestyle. Their concept is simple, to celebrate the local bounty by making elegant/award-winning wines, sharing delicious food prepared by local partners, and creating a warm and welcoming space where guests can relax, slow down and enjoy the finer things in life! They are ranked as one of the top 10 best wineries in the country by USA Today and have 5-star ratings on Yelp and Trip Advisor.
Originally from New York City, Lloyd spent over 30 years in the Banking and Finance industry. He grew up in a family that regularly enjoyed wine with meals. Throughout the years his love of wine grew. While working in the finance industry, Lloyd entered the wine world in 2001 as a financial advisor for a major New York Wine Retailer. He soon fell in love with the art and science of winemaking. In 2006, he became the Managing Partner at Viansa Winery. Under his leadership, Viansa flourished and produced wines that earned over 500 wine competition medals. Lloyd sold Viansa in 2013 and turned his eyes to building a wine brand of his own. In April 2015, he established Corner 103, which draws its name from the location and address of the tasting room. His goals were to (i) create an environment where his guests would feel comfortable learning all aspects of wine in a non-intimidating way; (ii) continue his track record for producing approachable, awarding winning wines; and (iii) demonstrate the proper way to pair wine with food. He wants his guest to understand that they are a “wine expert”! This is because everyone knows what they like and don’t like. Too many people rely on their “wine expert” friends to tell them what is good. But in reality, no one needs anyone to tell them what they like and don’t like!
Lloyd is committed to continuing his track record for producing very approachable, award winning wines and making Corner 103 a “must visit” for all wine lovers, whether expert or novice, coming to Sonoma Valley. When you finish this experience, you be able to impress your friends with the depth of your wine knowledge!
For more information:
Social Media:
Instagram: @corner103
Facebook: @corner103
Resources:
https://www.laweekly.com/here-are-10-products-for-smuggling-alcohol-into-concerts/
In this episode we speak with Jamel Freeman a Sommelier residing in Chicago. Jamel and I speak about:
I hail from NYC as a Queens kid (South Ozone Park), I began my career in a few unknown kitchens of lower Manhattan. Eventually, I moved to the left coast, Bay Area where I worked at Michael Mina's Aqua. Family matters caused a move back to NYC where I arrived with a curiosity of food and history. My curiosity lead to learning to mix a stiff drink and some of the stories behind how the beverages came to be. But wine created a bigger draw. I was given a chance off the street to wet my palate in some of Brooklyn's boutique wine shops. Before long I was back in restaurants on the floor this time preaching the gospel of good juice. I haven't looked back…
For more information:
Social Media:
Instagram - @jafreeman
In this episode we had the pleasure of speaking with Tonya Pitts of One Market. Tonya and I speak about:
Tonya’s Bio
Tonya Pitts has been in the food and beverage industry for over 20 years. Her career started in St. Louis, Missouri as a host during college. Tonya was very fortunate to be surrounded by nurturing food and wine professionals who realized that she had a palate. Tonya’s Fine Art studies relocated her to the Bay Area and a new chapter was born. Tonya’s first job in San Francisco was with Chef Judy Rodgers at Zuni Cafe and Chef Jeremiah Tower at Stars Restaurant as a server. Needless to say, Tonya only paints for fun now. After three years, Tonya was running the wine program for Loretta Keller at Bizou Restaurant. It was with Loretta Keller that Tonya realized her true passion for wine. Tonya has worked in many notable houses in the bay area and has been featured in Wine & Spirits Magazine, Tasting Panel and numerous news and industry publications. She is also a judge for the San Francisco International Wine Competition and is a tasting panelist for Wine and Spirits Magazine. Tonya is currently pursuing wine studies with the Court of Master Sommeliers and continues to educate herself and others on the world of wine.
For more information:
https://www.onemarket.com
Social Media:
Instagram: @noirsommelier
Facebook:@tonyapitts
Twitter: @noirsommelier
https://www.inconnuwine.com/bio.html
In this episode we had the pleasure of speaking with Chevonne Ball, founder of, Dirty Radish. In this episode we speak to Chevonne about:
Chevonne’s Bio
Recently named a Rising Star by SevenFiftyDaily, Chevonne Ball is a lover of all things Gamay. First bewithched by this intriguing grape almost ten years ago when she studied gastronomy and viticulture in Lyon France, she combines her experience of almost twenty years in fine hospitality with her passion to share the magic of Lyonnais culture and cuisine with her self-made business, Dirty Radish Travel Company.
For more information:
Social Media:
Instagram: @dirty_radish
Facebook:@dirtyradish
Email: bonjour@dirtyradish.com
In this episode we had the pleasure of speaking with Rajat Parr. We speak to Rajat about:
Rajat’s Bio
Partner/Proprietor, Sandhi, Domaine de la Côte; Evening Land Vineyards
Co-founder of Domaine de la Côte, Rajat is a three-time James Beard Award winner and regarded as one of the world’s foremost experts on wine.
A trained chef, Rajat grew up in Calcutta, India, before journeying to the United States where he graduated from the Culinary Institute of America at Hyde Park. It was at the CIA where his interest in wine took hold. After graduation, Rajat chose to pursue the cellar instead of the kitchen, venturing to San Francisco to join the staff of Rubicon, the renowned wine-focused restaurant of Master Sommelier Larry Stone. Rajat quickly rose in the ranks, becoming a protégé of Stone. Here he honed his wine knowledge and tasting skills, while beginning a career that would see him become one the world’s most celebrated sommeliers.
Raj eventually left Rubicon to take over the wine program at San Francisco’s landmark Fifth Floor restaurant before moving to join chef Michael Mina as wine director of that chef’s eponymous restaurant. The Mina Group would eventually spawn over 20 restaurants across the country, wine programs all overseen by Rajat. During this period winemaking began to evermore capture his imagination.
Eternally fascinated not just with the taste of wine, but the question of why it tastes the way it does, Rajat not only frequently traveled to European wine regions; he also made use of his proximity to California wine country, becoming close with several of California’s top winemakers. This ultimately translated into bottling his own wines. At first these were blends selected from wines produced by others, but in short time Raj became more deeply involved—calling picking times, overseeing fermentations, etc. As vineyards and winemaking became ever more an obsession, Raj made the transition from sommelier to producer.
During this period, he became closer to Santa Barbara County winemaker Sashi Moorman, as they found mutual interest in pushing the boundaries of California wine, every vintage seeing how much earlier they could harvest to achieve more balanced alcohols, racier acidity, and purer flavors. In 2011, Rajat and Sashi launched Sandhi, producing Pinot Noir and Chardonnay from select vineyards in the Sta. Rita Hills. In 2013, they released wines from his new estate vineyard, Domaine de la Côte, located on the westernmost edge of the Sta. Rita Hills. Most recently, in early 2014, Rajat and Sashi took over the historic and acclaimed Seven Springs Vineyard in the Eola-Amity Hills of Oregon.
Beyond his wineries, today Raj has also co-authored the James-Beard-Award winning book Secrets of the Sommeliers (with Jordan Mackay), their new book The Atlas of Taste. He also co-founded the trend-setting California non-profit wine group, In Pursuit of Balance. He lives in Santa Barbara, though he can still be found frequently traveling the world speaking, educating, tasting, and obsessively learning.
The Last Sip:
When you finish your day and sit down with your favorite glass of wine, what is on your music playlist? Bill Evans, Duke Ellington, John Coltrane and Miles Davis
For more information:
Social Media:
Instagram: @rajatparr
@sandhiwines
@evening_land
@domaniedelacote
Facebook: @rajatparr
Twitter: @rajatparr
https://www.eveninglandvineyards.com/
https://www.rajparrwineclub.com/
https://www.amazon.com/Sommeliers-Atlas-Taste-Field-Europe/dp/0399578234
https://www.amazon.com/Secrets-Sommeliers-Think-Worlds-Professionals/dp/158008298X
In this episode we had the pleasure of speaking with David Brown of Brown Estates. We speak to David about:
David’s Bio
David Brown developed an interest in farming and agriculture as a teenager, and he was introduced to viticulture at the age of 15 when his parents planted their inaugural 10-acre zinfandel vineyard in 1985. With the family focus always on organic and sustainable farming practices, he learned all about vineyard cultivation and management, and moved into the position of vineyard manager in 1994.
Initially, the family sold all of their fruit to neighboring Napa Valley wineries, including Green & Red, T-Vine, Monticello, and Grgich Hills, however, with encouragement and support from his family, David began experimenting with winemaking in the root cellar at their estate property in 1995. This successful experiment led to the establishment of the Brown Estate label in 1996, and David worked under the tutelage of Duane Dappen of D-Cubed Cellars to create the early vintages of Napa Valley Zinfandel, their flagship wine.
As the 10-acre vineyard grew into 50 acres of planted vines, the family constructed the Estate winery in 2002, and David assumed total responsibility for winemaking. He is at the helm of all aspects of Brown Estate winegrowing - from vineyard to harvest to barrel to bottle. David and his family proudly celebrated their 30th consecutive harvest of the Brown Estate vineyards in 2018.
The Last Sip:
When you finish your day and sit down with your favorite glass of wine, what is on your music playlist? 90’s Hip Hop – Eric B & Rakim and Public Enemy, KRS-One
For more information:
Social Media:
Instagram: @brownestate
Facebook: @brownestate
Twitter: @brownestate
In this episode we had the pleasure of speaking with Michael McClendon of Sage’s Vintage. We speak to Michael about:
Michael's Bio
Hailing from rural East Texas from the Prairie Creek community, Michael C. McClendon attended The University of Texas at Tyler as a Faulconer Scholar. After joining the Kiepersol Enterprises as a laboratory intern in 2008, he quickly rose to lead the wine production team. McClendon had the opportunity to learn from industry professionals such as the late Ken Fuglesang and Lisa Van de Water. In 2010 McClendon toured the Maipo, Colchagua, and Clos Apalta valleys in Chile to aid in the continuation of the artisanal winemaking style being cultivated in Texas. Recently Michael led the winery to Top Texas Winery at the Houston Livestock Show and Rodeo Uncorked Wine Competition. In 2014 Michael worked a harvest season as a consultant enologist for Pacific Rim Enology Services in Marlborough, New Zealand. There he lived terroir and understood better how to use his skills in the laboratory. While wine writer and author of The Wine Slinger Chronicles Dr. Russ Kane recently named Michael as a Young Turk of Texas Wine, McClendon believes that the winemakers in Texas are all innovative and breaking away from traditional constraints with thoughts of wine producing regions and styles. He has grown to become more involved in the East Texas wine community as a board member for the Piney Woods Wine Trail, as well as in starting a custom crush facility to better serve the burgeoning Texas wine industry. In 2017 Michael partnered with a former grower to start Sages Vintage where they help new and established wineries with everything from special processes to complete wine production from grape to bottle. The wines being produced there are still bringing in gold medals and class championships. Michael enjoys being active in the community serving on a number of boards and advisory committees. Socially he enjoys being with his friends and family, and working out.
The Last Sip: When you finish your day and sit down with your favorite glass of wine, what is on your music playlist? UGK, Switcher House, Slim Thug, Scarface
For more information:
Social Media:
Facebook - @michaelmcclendon
@sagesvintage
Twitter: @TheMcClendon
Email: sagesvintage@gmail.com
Resources:
In this episode we had the pleasure of speaking with Charles Springfield of The Wine Stylings. In this episode we speak to Charles about:
Charles’ Bio
CHARLES SPRINGFIELD is a certified sommelier and wine educator in New York City where he developed a tailor-made lifestyle marketing company focusing on his approach to wine, events and joie de vivre (the joy of living). He specializes in matching the right wines with the right people and the right occasions: teaching wine classes, hosting wine events and promoting overall wine appreciation.
Prior to falling headfirst into the wine business, Charles was an award-winning journalist and public relations executive. As a print journalist, he began his career as general assignment reporter at the Pulitzer-prize winning Times-Picayune daily newspaper in New Orleans. He has written columns and covered everything from crime to health to entertainment and lifestyle feature stores.
In the public relations field, he has worked primarily in the consumer marketing/lifestyle realm at three advertising agencies and one boutique public relations firm.
Now he is using his unique approach to marketing communications, “life styling” experience and his love of wine to provide guidance on appreciating, understanding and enjoying wine in ways people never imaged possible.
Most recently, Charles has worked with a wide range of brands and companies including New York Vintners, Veuve Clicquot, The House of Burgundy, Wine.com, Adega Wines and Spirits, The Wine Riot and Corkbuzz Wine Studio. In 2017, he was featured as one of the Top 40 Black/African American Sommeliers in the country by LinkedIn. And in early 2018, he launched a YouTube channel focused on all-things wine and wine-related called “Maneuvering Wine with Style.”
Charles holds a bachelor’s and a master’s degree of science degree in Mass Communication, both obtained from Jackson State University in Jackson, Mississippi.
He is also certified by the Sommelier Society of America based in New York City.
The Last Sip:
When you finish your day and sit down with your favorite glass of wine, what is on your music playlist? JAZZ – Nancy Wilson, Phyllis Hyman, Nina Simone, Sarah Vaughan, John Coltrane, Dexter Gordon
For more information:
https://www.charlesspringfield.com/the-wine-stylings/
https://www.thewinestylings.campsite.bio/
Social Media:
Instagram: @charlesspringfield
Facebook: @charlesdionspringfield
Twitter: @thewinestylings
Resources:
https://www.youtube.com/channel/UCFZUfUKHP-4Hbo7WnInDGQ
https://sommeliersocietyofamerica.org/
https://www.redroosterharlem.com/
https://www.ginnyssupperclub.com/
https://winefolly.com/review/orange-wine/
https://winefolly.com/review/the-best-wines-to-try-from-chile/
In this episode we had the pleasure of speaking with Chris Christensen of Bodkin Wines. In this episode we speak to Chris about:
Chris’ Bio
Bodkin Wines was founded by Chris Christensen, an Iowa native, in 2011. His passion for aromatic wines and winemaking led him to create America’s first Sauvignon Blanc with bubbles. In 2013, Andrew Chambers, an Oregon native, joined the brand and they purchased 24 tons and made 1,100 cases of their award-winning Sparkling Sauvignon Blanc.
Since that time, Bodkin Wines has produced over 15 varietals of wine, eleven of which were scored at 90 points or higher by Wine Enthusiast. They are consistently growing, year after year, but are determined to keep their presence small and unique. Bodkin Wines is still 100% owned by both Chris and Andrew, two guys living and working hard in Sonoma County.
For more information:
Social Media:
Instagram: @bodkinwines
Facebook: @bodkinwines
Twitter: @bodkinwines
In this episode we had the pleasure of speaking with Myles Franklin of Julian Wines. In this episode we speak to Myles about:
Myles' Bio
Founded by award-winning television producer and filmmaker Myles J. Franklin, Julian Wines is quickly expanding to become one of the industry’s most celebrated new wine labels.
Led with artistic vision and business finesse, Julian Wines represents simple luxury with an emphasis on the artistic lifestyle experience. This concept is echoed throughout the brand, with subtlety and imagination.
Since its inception in 2009, Julian Wines has focused on highlighting artists and their work across various creative mediums. In 2016, Julian Wines launched its special edition initiative, turning its labels into a canvas, giving artists a platform to showcase their work, and truly make “Every bottle, a masterpiece!”.
Julian Wines is currently distributed online to over 30 states, and is poised to move from a regional brand to one that is nationally recognized and enjoyed.
The Last Sip:
When you finish your day and sit down with your favorite glass of wine, what is on your music playlist?
Lounge Music, Atmospheric, Electronica, Jazz
For more information:
Social Media:
Instagram: @julianwines
Facebook: @julianwines
Twitter: @julianwines
Resources:
In this episode we had the pleasure of speaking with Derrick C. Westbrook. In this episode we speak to Derrick about:
Derrick's Bio:
A love for people and passion for spirits has served as the driving force behind Derrick C. Westbrook’s journey into the wine industry. The Chicago-based sommelier has led a successful career in wine over the last 10 years, with numerous accomplishments and accolades along the way. Before turning 30, Westbrook became the Beverage Director of the Michelin-starred, Elizabeth Restaurant in Chicago, and later served as Manager and Head Buyer of 57th Street Wines in Hyde Park. In 2018, he was recognized for his professional contributions by Wine Enthusiast magazine, landing him a spot on their coveted 40 Under 40 list. Today, Westbrook serves as Sommelier & Service Manager for Bibliophile Gastropub & Public House, where he curates seasonal menus that introduce unique wine varietals, from regions around the globe. He also owns and operates Derrick C. Westbrook LLC, a company that hosts pop-up wine-tastings, dinners and develops beverage programs for some of the city’s best restaurants and bars. Throughout his career, Westbrook has remained dedicated to simplifying the wine discovery process for newcomers. He’s combined his love for wine and music to create his signature, Samples & Samples event series, a unique tasting experience for residents of Chicago and across the U.S. Through both traditional and experiential learning, Westbrook takes his extensive knowledge of wines and makes it accessible and relatable for the everyday connoisseur.
The Last Sip:
When you finish your day and sit down with your favorite glass of wine, what is on your music playlist? Big K.R.I.T, Chance the Rapper, Jay-Z, O’Jays, Gallant, Gin Joint Music, String Instrument Concerto’s
For more information:
https://www.derrickcwestbrook.com
Social Media:
Instagram: @derrickcwestbrook
Facebook - @derrickcwestbrook
Twitter: dcwestbrook_
Instagram: @bibliophile.us
Resources:
https://www.bibliophile.us
https://winefolly.com/tutorial/in-search-of-the-best-wines-from-priorat/
https://www.nytimes.com/2010/08/11/dining/11Pour.html
https://winefolly.com/review/no-cure-for-grape-phylloxera/
In this episode we had the pleasure of speaking with Tinashe Nyamudoka of Kumusha Wines and The Test Kitchen. In this episode we speak to Tinashe about:
Tinashe's Bio:
I have gained my extensive wine knowledge and experience in a span of 10 years. Starting all the way from the bottom as a wine waiter, working at the Roundhouse Restaurant in 2008. I rose from wine butler, assistant sommelier to sommelier during my five-year tenure (2009-2014) at the One and Only Hotel Cape Town. During this period, I worked in world-class restaurants (Maze by Gordon Ramsey, Reuben’s and NOBU) and had the opportunity to work alongside these talented chefs). I assumed position as Head Sommelier of The Oyster Box Hotel in 2014 where I was responsible for the hotel’s wine program. Under my watch the hotel’s wine list won the 2014 Dinners Club Wine List of the year. Currently I am managing the wine and beverage program at The Test Kitchen, number one restaurant in South Africa and Africa and recently named 50th on the Pellegrino 50 Worlds Best Restaurants 2018. I am a regular wine judge on various local wine competitions. 3 years for Michelangelo wine and spirits awards. 3 years at the Chenin Blanc Top 10 Challenge. 3 years for Platter’s five star panel. I have judged for World Class Bartending Regional finals for 2017 South Africa’s best mixologist. I have been featured in various local publications and even caught the eye of one of the world’s best wine critic Jancis Robinson. I have also been featured on CNN’s Africa African Voices program.
Over the years I have built strong networks and connections in the local and international wine industry. These include producers, wine sales representatives, wine distributors, wine marketers, private wine merchants, fellow sommeliers and wine writers. Using this wealth of knowledge I came up with my own wine brand KUMUSHA WINES. To date I export to the Netherlands and Zimbabwe. Hopefully in the near future the wine will be available in Mauritius, USA and the UK. I’m passionate about learning and always improving and broadening my skills. I also endeavor to help nature and mentor young talent in the wine industry.
Other Positions
Board Member – South African Sommelier Association
Board Member – BLACC (Black Cellar Club)
Wine Tasting Panelist - Wine of the Month Club
Independent Wine Judge
Brand Ambassodor – Liqourama Victoria Falls
Wine Columnist – FastJet Flight Magazine
Qualifications
Wine Diploma – Cape Wine Academy
WSET - Level 3
Wine Business Management – GSB UCT
Certificate – Michael Fridjhon Wine Judging Academy
Achievements
Best Wine Service – 2016 Mercedes Benz Eat Out Top 20 Restaurant Awards
Best Wine Steward – 2013 Showcook Inter-Hotel Challenge
100 Inspiring and Aspiring Leader in South Africa – 2016 Young Independents
Team Zimbabwe 2017 & 2018– World Blind Tasting Championships (France)
The Last Sip:
When you finish your day and sit down with your favorite glass of wine, what is on your music playlist? Reggae
For more information:
Social Media:
Instagram: @tinashe_nyamudoka and @kumushawines
Facebook: @Kumusha Wines
Resources:
https://www.winemag.com/2018/01/24/s3e2/
https://www.thetestkitchen.co.za/home/
https://www.winemag.com/gallery/black-cellar-club-blacc-south-africa/
https://wine.co.za/contact/contact.aspx?CONTACTID=6561&SPOTLIGHTID=104
https://www.youtube.com/watch?v=KmQtvBee2RU
https://za.linkedin.com/in/tinashe-nyamudoka-6098b33a
https://www.wineofthemonth.co.za/the-wine-press/40_panel-tinashe-nyamudoka
https://www.pindula.co.zw/Tinashe_Nyamudoka
https://www.pressreader.com/south-africa/sowetan/20180927/281651076034163
https://www.winemag.com/2015/09/02/7-questions-for-sommelier-tinashe-nyamudoka/
https://www.vivino.com/wineries/kumusha
https://www.businesslive.co.za/fm/life/food/2018-01-25-wine-top-picks-from-a-top-sommelier/
In this episode we had the pleasure of speaking with Breana Royal of Ernest & Julio Gallo. In this episode we speak to Brenae about:
Brenae's Bio
Brenae Royal grew up in the town of Atwater, in California’s Central Valley. “I come from a family of teachers and doctors, so when I started raising pigs, my family thought, where did she fall off?” Brenae says, laughing. When asked about her first farming memories, she recalls picking weeds and planting flowers with her grandmother. “My grandmother has a ginormous garden.” As the Vineyard Manager for the 575-acre Monte Rosso Vineyard on the eastern hills of Sonoma Valley, one the most acclaimed winegrowing sites in California, Brenae might have her grandmother beat.
Brenae put her passion to action at a young age, joining 4-H at 12 and becoming an officer in the Future Farmers of America when she was 17. The program took her all over California and immersed her in a world she knew she wanted to be a part of for the rest of her life. Brenae studied Crops and Horticulture Science at California State University, Chico and during her senior year, after developing a palate for bold red wines, decided to pursue a career in viticulture.
She joined E. & J. Gallo Winery in 2013 as an Operations and Viticulture Intern and quickly established a relationship with an important mentor, winemaker Deborah Juergenson. “Deb started out as one of the first few women winemakers in a very male-dominated field. It’s been amazing to have her as a mentor, both professionally and personally,” Brenae says. “Viticulture is still very male-dominated, so to drive more inclusion and diversity is very much an uphill battle.” It’s a battle that Brenae has done anything but back down from. Since joining Gallo, Brenae has farmed Monte Rosso Vineyard with increasing levels of responsibility. In addition to her internship, Brenae also served as Viticulture Technician for 11 months before being named Vineyard Manager in 2015.
Monte Rosso is home to some of the oldest producing grapevines in California and has garnered a near- mythic reputation among winemakers. “When I started, it was intimidating. Here I am as this 24-year-old coming into to manage Monte Rosso, a world-renowned vineyard and one of the oldest in the state. It’s difficult and complex. Our vines range from four months old to over 130 years old, so it’s a lot to take on, but I love it,” she says. “We’ve brought a lot of technology and innovation to the vineyard, so much so that we can be farming up to three different wines within the same block.”
Mount Peak Winery, like Brenae, is singularly focused on expressing Monte Rosso’s uniqueness. “When our winemaker Mark Williams visits, it’s not uncommon to hop in my truck and then hike into his favorite blocks. It’s a hands-on approach to winemaking, and he’s very honored to work with the fruit.” When asked how Monte Rosso’s distinct terroir shows up in the bottle, Brenae quickly answers. “Acidity,” she declares, “and minerality and spice.” Part of the vineyard’s mystique is that its signature qualities seem impervious to producer and variety. “You can taste Monte Rosso wines blind and recognize them immediately,” she adds. Brenae is doing everything in her power to keep it that way. “My goal is always to preserve what is special about Monte Rosso,” she says. “Hopefully it will be producing for another 132 years.”
The Last Sip:
When you finish your day and sit down with your favorite glass of wine, what is on your music playlist? Alabama Shakes, Bee Gee’s and 90’s R&B
For more information:
Social Media:
Instagram: @_cabrenae
Resources:
https://historicvineyardsociety.org/vineyard/monte-rosso
https://winefolly.com/update/moon-mountain-ava-mountain-cabernet/
In this episode we had the pleasure of speaking with Jermaine Stone, The Real Wolf of Wine and CEO of CRU Luv Selections. In this episode we speak to Jermaine about:
Jermaine's Bio
A Bronx native, Cru Luv Wine's President and CEO Jermaine Stone was raised worlds away from wine country with plans to become a rapper. By age 19 he had already made appearances on XM Radio, BET and Hot 97, and had the attention of prominent figures in music including Chris Lighty and LL Cool J.
A temporary job packing boxes in the shipping department at Zachys Wine Auctions, though, persuaded him to make a career in fine wine. There, Jermaine would begin an accomplished 9-year career with them, learning the intricacies of fine wine warehousing and shipping, client service, and auctioneering. He rose to the position of Logistics Manager, overseeing the inbound and outbound transport of $60 million worth of fine wine annually.
In 2013 Jermaine left Zachys to become one of the founding Directors of Wally’s Auctions, the New York-based subsidiary of a major Los Angeles wine retailer. At Wally’s, he used talents and expertise in auctioneering, operations, and business development to co-create and implement the full client experience, including the auction website and online bidding application; live simulcast auction bidding; warehousing of collections for sale; and distribution and fulfillment of client purchases. In addition to these major operational roles, he served as an auctioneer and public speaker at commercial and charity auctions and provided strategic advice to Wally’s President and Vice President.
After leaving Wallys, Jermaine founded Cru Luv Selections, a New York-based creative agency dedicated to blending the best elements of wine and hip hop culture through; brands, media and tastings that highlight the two arts at their highest levels.
The Last Sip:
When you finish your day and sit down with your favorite glass of wine, what is on your music playlist? Trap Music
For more information:
https://www.cruluvwine.com/
Social Media:
Instagram: @therealwolfofwine
Facebook: @cruluvselections
@jermainestone
In this episode we had the pleasure of speaking with Jermaine Stone, The Real Wolf of Wine and CEO of CRU Luv Selections. In this episode we speak to Jermaine about:
Jermaine's Bio
A Bronx native, Cru Luv Wine's President and CEO Jermaine Stone was raised worlds away from wine country with plans to become a rapper. By age 19 he had already made appearances on XM Radio, BET and Hot 97, and had the attention of prominent figures in music including Chris Lighty and LL Cool J.
A temporary job packing boxes in the shipping department at Zachys Wine Auctions, though, persuaded him to make a career in fine wine. There, Jermaine would begin an accomplished 9-year career with them, learning the intricacies of fine wine warehousing and shipping, client service, and auctioneering. He rose to the position of Logistics Manager, overseeing the inbound and outbound transport of $60 million worth of fine wine annually.
In 2013 Jermaine left Zachys to become one of the founding Directors of Wally’s Auctions, the New York-based subsidiary of a major Los Angeles wine retailer. At Wally’s, he used talents and expertise in auctioneering, operations, and business development to co-create and implement the full client experience, including the auction website and online bidding application; live simulcast auction bidding; warehousing of collections for sale; and distribution and fulfillment of client purchases. In addition to these major operational roles, he served as an auctioneer and public speaker at commercial and charity auctions and provided strategic advice to Wally’s President and Vice President.
After leaving Wallys, Jermaine founded Cru Luv Selections, a New York-based creative agency dedicated to blending the best elements of wine and hip hop culture through; brands, media and tastings that highlight the two arts at their highest levels.
The Last Sip:
When you finish your day and sit down with your favorite glass of wine, what is on your music playlist? Trap Music
For more information:
https://www.cruluvwine.com/
Social Media:
Instagram: @therealwolfofwine
Facebook: @cruluvselections
@jermainestone
Check out this episode with Sukari and Shomari recapping The Color of Wine podcast for 2018 and talking about what to expect for 2019 and Season 5!!
In this episode we had the pleasure of speaking with Wanda Cole-Nicholson, Founder of VinBev. In this episode we speak to Wanda about:
Wanda's Bio
Through her culinary experiences working as a Sommelier, Wanda Cole-Nicholson has been inspired to create pairings that showcase the complexities of different cuisine. She has crafted and implemented beverage list and wine and spirits training programs. Her education includes Advanced Sommelier Certification from The Court of Master Sommelier's and a Bachelor of Arts from the University of Missouri in Spanish. She plans to sit for the Master Sommelier exam in 2018.
She has been fortunate to have worked for many of Chicago’s world class establishments and institutions including ¡Salpicón!, Kendall College, Mercat a la Planxa, NaHa, and BR Guest Restaurants. In October of 2009 she created Vinterpretation offering wine consulting, education, and event planning. After several years of working multiple facets of the business with experience in tow, she was inspired to continue the next phase of her consulting career via the creation of Dallas-based VinBev. When not working, studying, or home making, she enjoys tasting wines from all over the world, as well as educating others on the joy of wine and spirits.
The Last Sip:
When you finish your day and sit down with your favorite glass of wine, what is on your music playlist? Pandora Stations – Incognito and Brand New Heavies, Roots
For more information:
www.vinbev.com
Social Media:
Instagram: @vindiva7
Facebook: @wanda cole-nichloson
In this episode we had the pleasure of speaking with Cha McCoy of Cha Squared Hospitality. In this episode we speak to Cha about:
Cha's Bio
Cha McCoy is the Chief Visionary Officer and Founder of CHA Squared Hospitality LLC, a lifestyle company with a focus on Tourism and Gastronomy. In 2012, she achieved her MBA in Italy; an opportunity which led her to drink and eat in close to 20 countries. As a former expat, she has fostered wine relations and created experiences in the following wine regions globally: Italy, France, USA (California and NY), Chile, Argentina, South Africa, and Hungary.
Her admiration for wine lead her to study as a wine professional, achieving Certified Sommelier Level with the Court of The Master Sommeliers, WSET Level 2 Wine & Spirits Award and WSET Level 3 Advanced Certification in Wine. She is a public speaker, curator and host for intimate wine experiences with a stellar track record of supporting and building with Small Business Owners in gastronomy which ignited her event THE COMMUNION. A pop up wine tasting and food pairing experience that led the invitation to prepare the wine menu for the James Beard's House, Thanksgiving Dinner of 2017.
As trained civil engineer, she developed her career as a Real Estate and Construction Project Manager. Her extensive portfolio includes but not limited to; Interior Renovations, New Construction and Green Building and clients include Luxury Fashion Brands, High End Residential and Museums. She is also co-founded The Culture Bazaar, a blog whose mission is to connect people through culture immerisve experiences. The Last Sip: When you finish your day and sit down with your favorite glass of wine, what is on your music playlist? Anderson Pak, HER and For the Turn-Up – Migos
For more information:
For Information and Tickets to Cha’s next Communion and to sign up for updates for her next Wine Club installment, please see the following link: https://www.chamccoy.com/events/
Social Media: Instagram: @cha-squared Facebook: @Chasquaredproject
In the sixth episode of our fourth season we had the pleasure of speaking with Martin Reyes MW of Peter Paul Wines! In our conversation we talked about:
Martin’s Bio: A first-generation American, Martin is the first Master of Wine of Mexican descent and one of only 47 MWs in the country. With a 16-year career as a respected buyer, importer, and educator, he has held influential roles in many sectors of the industry. Martin’s wine story began with an over-indulgent Parisian dinner as a Stanford undergrad and, by 2003, he was stocking shelves at K&L. In 2011, Martin became the principal buyer for an importer operating prominent wine club programs including The New York Times and Williams-Sonoma. His importing team was profiled in The Tasting Panel Magazine, and he was named one of Wine Enthusiast’s Top Forty under Forty Tastemakers in 2015. Today, Martin continues to work across the full supply chain, from winery management and production (Peter Paul Wines), to consulting for a range of businesses including luxury Napa Valley brands (Vice Versa Wines, Spottswoode Estate), importers (Copa Fine Imports) and software companies (Vivino.com). More recently, he launched Reyes Selections, a small East Coast-based portfolio of imported wines culled from his past travels. Martin also holds a Diploma in Wine & Spirits and is a Certified Wine Educator. In his free time, he attempts to become fluent in a fifth language and raises his daughter trilingually, together with his wife in Vallejo, CA. The Last Five Sips:
How you can connect with Martin online and on Social Media: Website: https://www.peterpaulwines.com/about Instagram: @reyeswine.mw Resource Links: https://www.mastersofwine.org/en/meet-the-masters/profile/index.cfm/id/61b6a043-5e4b-e211-a20600155d6d822c http://krohn.pt/our-port-wines/classic-vintage-port/ https://www.monticello.org/site/research-and-collections/wine https://www.meininger.de/en/wine-business-international https://www.wsetglobal.com/ https://www.cawg.org/ http://www.viceversawine.com/people