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Scott Tavenner of Savino – Spotlight on a Drink Careers 101 Project Advisory Board Member


Scott Tavenner creator of the Savino wine saver system.

Today we are pleased to highlight Drink Careers 101 Project Advisory Board Member Scott Tavenner of Savino.

Scott Tavenner and Savino first caught the attention of Mutineer President Alan Kropf at the SF Vintners market. But, where he really had us captivated was on his wildly successful Kickstarter project for the Savino wine saving system. He has brought an idea to the table that is as elegant as it is innovative. Scott has diverse business experience, and brings an amalgam of experiences to the table.

What career were you in before you created the Savino wine preservation system?

I am a Californian native whose interest in building businesses is only met by my passion for food and wine. Before launching Savino, I spent more than 20 years creating and building companies focused on health care, IT and internet advertising in the innovative Silicon Valley.

Why did you create Savino?

Fifteen years ago, I opened our refrigerator to find a glass of wine sitting on the top shelf. When I asked my wife why she put a glass of wine in the refrigerator she responded, “I wanted to preserve it for later.” And so, began my journey to bring her Savino.

What experience in your past career or education helped you in the development of Savino?

My serial-entrepreneur background has taught me two clear things about starting any company – you need both passion for what you are doing and you need to create a great consumer experience. My passion for food and wine started during my childhood in Sonoma County and I still love sharing great food and wine with friends and family and Savino was designed to create a wonderful consumer experience. From our very first design meeting we set out to create a product that was effective, elegant and easy-to-use, and we succeeded. Education is also hugely important; I earned both a BS and MBA studying Entrepreneurship, Marketing and Finance at the University of Southern California.

What has been the reception for Savino by the wine industry?

Savino is the single most popular wine-related project in Kickstarter’s history, with more than 1,300 backers supporting us and consumers have continued to support Savino after Kickstarter allowing us to generate over 2000 pre-orders. In addition to a strong consumer response, many people from the wine industry recognize the value of Savino. To date, every consumer wine preservation product has fallen short – either it doesn’t work (now, not naming names here), it costs too much, is inelegant or it isn’t easy to use. We are very excited to be offering Savino, which we believe is the best product that can be produced to both serve and preserve wine, to everyone.

When will Savino be available to the general public?

Savinos will be available for purchase on our website at www.savinowine.com the week of March 25, 2013 – but you can also pre-order yours now!

Follow Savino on Twitter and Facebook.

Click here to back our Kickstarter project.

James Parker Huston of Wine Gallery– Spotlight on a Drink Careers 101 Project Advisory Board Member


James Parker Huston

We are pleased to highlight Drink Careers 101 Project Advisory Board Member James Parker Huston, a professional with a wealth of experience currently spanning several professional roles, including: Owner & Wine Director of Wine Gallery, Sommelier at Charlie Palmer, Wine Director at The Crow Bar & Kitchen, and private consulting work.

I had the opportunity to spend some time with James in Australia a few years back, and I really admired his passion and knowledge for his work with wine. The diverse range of platforms he works with allows him to bring his wine visions to life in creative and different ways, and I’m excited to see how his wine career evolves in the future.

What was your path into the beverage industry?

It all started back at my first hospitality job. I made my way from a short order cook at the Balboa Bay Club snack bar all the way to a Captain in the Main Cabin in just two years. Upon graduating from University of California at Santa Barbara, I tried a few other careers, including sales and talk radio. I was not feeling it, so I got together with a few friends who had opened up a wine store called Wine Gallery in 1999. I became a partner in June of 2000. We have since grown the Wine Gallery into a wine bar and restaurant. I have also worked as Sommelier/Wine Director for many other local restaurants over the years including Five Crowns, Rothschild’s, The Quiet Woman, The Crow Bar and Kitchen and Charlie Palmer at Bloomingdale’s.

You spread your time amongst several restaurants, in addition to owning and running your own wine shop. How do you manage your multiple professional responsibilities?

It is a challenge, and organization and time management is the key. I have a home office that I work from in the morning to take care of my consulting clients. I usually spend an hour to three hours a day in the morning with consulting work. Owning my own business allows me set up my own schedule, which is imperative to make the consulting gigs successful. In addition, I can taste wine with distributors during the week and have each account in mind while doing so, so I can kill three or four birds with one stone.

Is there anything you haven’t done with wine that you’d like to do at some point?

I would love to make my own wine someday. Hopefully, god willing, I will earn the Master Sommelier Diploma down the line. That will free up some time to start the winemaking career. I would probably keep it small production, and Pinot Noir is my true love, with Grenache closely behind. A dry rose of Pinot Noir sounds tasty too.

Are there any aspects of being a Sommelier that you feel are misunderstood?

We are very approachable and not pretentious. We are not out to sell you the most expensive wine, and we will work with any budget in mind. In fact, I take pride in suggesting value wines that over deliver. Our main goal is to add value to the dining experience.

What is your favorite aspect of your work?

Ensuring my clients walk out with a big smile on their faces.

What is the most challenging aspect of your work?

Making even the most difficult customers happy. Some people just won’t be happy, ever. However, I love it when I can make them do a 180.

What advice would you give college students considering a career as a Sommelier?

Start studying your wine theory early. Read as many books on wine as you can in your free time. The more you know, the more valuable you are to clients and potential employers. Start with a simple book, like “Windows on the World” by Kevin Zraly or Matt Kramer’s “Making Sense of Wine”. Also, start a fun blind wine tasting group with friends or other aspiring Sommeliers.

Click here to back our Drink Careers 101 Kickstarter project!

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David Grega of Carlotta Cellars- Spotlight on a Drink Careers 101 Advisory Board Member



We are pleased to highlight Drink Careers 101 Project Advisory Board Member David Grega, proprietor and winemaker at Carlotta Cellars.

After completing his enlistment in the United States Army, with service in Iraq, David Grega moved back to California. His interest in cigars led him to the wine industry where he has since worked in a variety of capacities, culminating with winemaking for his own wine label, Carlotta Cellars, as well as consulting for other wine brands.

I didn’t know David until after he had started Carlotta Cellars, but we already had one thing in common, which was service in the Army. We also share the common denominator of being young entrepreneurs in the beverage industry who are thirsty for more. His story is particularly interesting when looking at the type of people he chose to surround himself with. Being rather new to the wine industry, he managed to blind test his way into a group composed of working sommeliers that were studying for the Master Sommeliers diploma, all of which are Master Sommeliers today. Determined, he surrounded himself with the best and excelled, and to this day he has continued to succeed with that same state of mind.

How did you get into the wine industry?

I was first interested in cigars, which lead me to port wine and then eventually to dry wines. When I got out of the Army I headed back to Northern California with this crazy idea that I would be involved with the wine business. I was 21, and started off in a tasting room but I wanted to get involved with the wine community so I jumped on GoDaddy and started a wine blog/website. I spent two weeks writing, articles and wine-bar reviews and in a few weeks I had a wine website with content. So in essence I sort of placed myself in the business by starting as an amateur wine writer.

What has been the most rewarding experience of your beverage career?

This is a tough one because I’ve had so many moments when I felt like the happiest and luckiest man on earth but if I had to choose it would be the two tasting groups I have been apart of. One group was all sommeliers studying for the Master Sommelier Diploma. Everyone but myself went on to earn their Master Diploma (I got into winemaking and cut my studies short). They pushed me to the limits and looked after me, I owe much of my tasting abilities to the two and a half years I spent with them weekly.

The other group, comprised of winemakers, still meets for tastings and I couldn’t ask for a greater group of winemakers to learn from. There are winemakers and vineyard managers from Screaming Eagle, Ghost Horse Cellars, Cliff Lede, Dana Estate, Buccella, Araujo and many other amazing wineries. The time I spent, and spend, with both groups has been the most rewarding (and humbling) part of being in the wine business.

If you weren’t making wine, what else in the beverage industry interests you?

I LOVE classic cocktails and spirits! I would definitely get involved with distillation and/or spirits writing.

If you had one piece of advice for a student considering a career in the beverage industry, what would it be?

Jump in! Learn on the job, get internships and study at one of the many wine programs around the world. Work a harvest!

What kind of projects are you involved with right now in the beverage industry?

I’ve got a lot of irons in the fire and the best way to keep up to date is to join my mailing list at www.sandandsociety.com (my personal website/blog)

Carlotta Cellars is wine label I started in 2008 with a my buddy Aran Healy and it’s been going very well for us. Our wines are released in small lots and sell out quickly. www.carlottawines.com

I’m involved with a wine brand called “Honor Wine” which donates money to veterans charities that support families of soldiers killed in combat. It combines two huge parts of my life: the military and wine.

Check out Carlotta Cellars on Facebook and Twitter.

Back our Drink Careers 101 Kickstarter here.

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Gary Saperstein and Mark Vogler of Out In The Vineyard – Spotlight on a Drink Careers 101 Project Advisory Board Member


Gary Saperstein and Mark Vogler

We are pleased to highlight Drink Careers 101 Project Advisory Board Members Gary Saperstein and Mark Vogler, co-founders of Out In The Vineyard of Sonoma, CA.

When I first met Gary at a dinner party in 2011, I had no clue that it would lead to one of the most important articles that I have ever written, “LGBT Pride In Wine Country.” Gary and Mark are making waves throughout Northern California wine country, putting on events that are both luxurious and ridiculously fun, through their LGBT focused travel and event company Out In The Vineyard.

Through Out In The Vineyard, Gary and Mark have created two wildly popular events, The Big Gay Train and Gay Wine Weekend. They have also been champions of Face to Face the Sonoma County HIV/AIDS network, raising money through their annual Gay Wine Auction & Recovery Brunch. Whether it is through philanthropy or fun, these two are making a difference in California wine country. Check out the interview below.

How did you get started in wine country travel and events?

GS: I got my start in wine country tourism when I moved out here from New York in 1995. My first job was at the beautiful Auberge Du Soleil in Napa. This is where my education on wine country tourism began, and what an amazing place to start at, a 5 star resort hotel and restaurant! From there I became the General Manager of the girl & the fig restaurant in Sonoma where I also was the wine buyer for its unique, Rhone-Alone wine list. Both these establishments helped get my footing in the hospitality industry here in wine country.

MV: I got hooked on travel at 5 years old, when my parents threw the kids into the Buick station wagon and we started hitting all the U.S. parks every summer until I graduated high school. The international travel bug bit me at 17 when I was an AFS Exchange student to Germany. I would then say I became a “traveler” (instead of a tourist) on my first solo trip to Kenya in Feb 2002, right after 9/11. I wrote a blog about it called Contracting Wanderlust & My First Solo Adventure, Kenya 2002.

Why did you decide to start a wine country tour and event company?

GS: Out In The Vineyard began primarily for two reasons. One, I was seeing the growth of our LGBT community here in wine country and two, no one was marketing to our community. With San Francisco only forty-five minutes south of us, and a mecca for the Gay World, I couldn’t understand why the wine industry wasn’t working with this group.

MV: As a global traveler, I have traveled with both gay and straight tour companies and solo. I took my first all gay cruise in 2005 and for the first time in my life I didn’t have to look over my shoulder when my partner and I shared a lounge chair by the pool or held hands when we walked through the dining room. I have a straight twin brother and for the first time in my life I finally felt what it must be like for him to not even think twice about how society would react to whom he is with. It was a very “normalizing” experience. I wanted this at home in wine country.

Who have been your strongest influences?

GS: The strongest influences in my hospitality career have always been women! I have worked with some amazing women in the restaurant world, most recently with Sondra Bernstein, the proprietor of the girl & the fig. I have always worked well side by side with women.

MV: From a travel perspective, luxury travel companies like Abercrombie & Kent influence us. They have amazing access to people and places for their guests to experience that you can’t get with most travel companies. We wanted to offer the same kind of experience for the LGBT community. With Gary’s background in hospitality and restaurants and mine in travel and wine, we have the connections to offer exclusive access that LGBT travelers can’t get anywhere else in the world.

What advice would you give to a student considering a career in the beverage travel and event industry?

GS: I think the best advice to give someone considering a career in wine country travel and events is to work in all aspects of the industry. In the beginning take any and every job/position that comes your way. Learn from the bottom up and continue to meet people and forge relationships along the way. Those relationships that you make in the beginning will benefit you in the long run as your career progresses. Always strive to be the best in what you do and treat people with respect.

MV: It’s a lot of work. A LOT of work, but the rewards of the lifestyle and the people in the industry are worth it!

What was your best moment at Out In The Vineyard?

GS: My best moment for Out In The Vineyard is actually not tied to one specific event but to the combination of moments. Opening up this area of wine country to our LGBT community has been so rewarding while also opening up the wine industry to this market all the while raising funds for Face to Face, the Sonoma County HIV/AIDS network.

MV: When The Mayor of Sonoma, Ken Brown and the Sonoma County Supervisor, Valerie Brown, attended our signature event Twilight T-Dance and read proclamations from both Sonoma City and County proclaiming Sonoma City and County as “Gay Friendly . . . regardless of gender, gender identity, or sexual orientation.” Growing up in rural Sonoma County, I never would have dreamed to hear those words spoken publicly.

Check out Out In The Vineyard on Facebook and Twitter.

Click here to back our Drink Careers 101 Kickstarter project.

Ronald Plunkett of Hakkasan – Spotlight on a Drink Careers 101 Project Advisory Board Member


Ronald Plunkett

We are pleased to highlight Drink Careers 101 Project Advisory Board Member Ronald Plunkett, Sommelier at Hakkasan in San Francisco, California.

I first met Ronald a few years back when he was working as the Director of Education and Sales at Vezer Family Vineyard. He had established himself as both an ambassador and evangelist for the Suisun Valley region where Vezer is located, and he’s one of those guys I’d see at ALL of the wine events shaking hands and eager to connect with others in the industry. With his career in wine coming after spending decades in law enforcement, I was so impressed by how quickly Ronald established himself as a presence in the industry and culture. His path has ultimately lead to his current role of Sommelier at Hakkasan, and he is an outstanding example of what you can accomplish in the beverage industry with determination and passion.

How did you get into the beverage industry?
I got started in the beverage industry about three years ago. I was retiring from a career in law enforcement after working for the Solano County Sheriff’s Department for over 20 years. I was disabled in the line of duty and knew I was going to have find a new career path. I have had a passion for fine beverage my entire adult life but had no clue where to start. I was lucky enough to have friends in the industry. I started to ask around and one of them recommended a program run by Master Sommelier Emily Wines at The Fifth Floor Restaurant in San Francisco called “Sommelier for a Day”. The program was basically what it sounded like, and I got to see first-hand what a sommelier actually does from tasting wine from vendors, stocking wine, preparing the floor for service and then recommending wine and pouring wine for patrons. I had a blast. At the end of service, Emily had me taste all kinds of beverages from beer to wine and even spirits, and she told me about a sommelier program run by a friend of hers named David Glancy, who is also a Master Sommelier.

What were the steps you took to prepare yourself for your new career?
I enrolled in David Glancy’s program at the Professional Culinary Institute, now known as the International Culinary Center, in Campbell, California. After three intensive months of lectures in the mornings and blind tasting and service practices in the afternoons, I passed the program at the top of my class and won the Broadbent Award. I then passed my Court Of Master Sommeliers Intro and Certified Exams. Next I started applying for positions at restaurants, wineries and wine bars. I took an unpaid internship at La Toque restaurant in Napa, California, just to get my feet wet. I remember at that time I had almost no fine dining experience. I trained under wine director Scott Tracy and sommelier Roland Micu, who is also a Master Sommelier now and teaches the sommelier program at the International Culinary Center. I would also assist Christopher Sawyer, who is the Wine Director at The Carneros Bistro in Sonoma, California, teach his wine education class every Tuesday night. 

When did you take your first full-time job in the wine industry?
After about three weeks into my internship at La Toque, I received a job offer from a small family winery in Suisun California named Vezer Family Vineyard. They wanted me to be their Director of Education and Sales, which I ultimately became. I learned a lot about sales and also got to help make wine, which I think is invaluable. I learned so much from our wine makers Gary Galleron and Jake Stuessy. I had a thirst for knowledge, so I continued my education by completing the French Wine Scholar Program and the California Wine Appellation Specialist Program, both taught by Master Sommelier David Glancy at The San Francisco Wine School. While working for Vezer Family Vineyard, I also got the opportunity to be the Official Sommelier at the 2011 Comic-Con in San Diego, which meant that I got to serve wine to the cast of “Cowboys And Aliens,” as well as cast members from the Twilight movie series. It was a rough job, but someone had to do it. Then, Frank Vezer, the owner of Vezer Family Vineyard, decided to buy a restaurant next door to his winery and renamed it Mankas Tapas Bar & Steakhouse. He offered me the beverage director position at the restaurant which I accepted. I worked for the Vezer’s for over two years had accomplished what I had set out to do.

And where are you currently working?
I have the type of personality that requires me to be challenged at all times, so I felt I needed to move on. Emily Wines told about a restaurant that was going to open in San Francisco called Hakkasan, and they were looking to hire several sommeliers. I thought it would be a fun challenge to pair Chinese food with wine, so I applied and was later offered a Sommelier position. I have been at Hakkasan since it opened, and I must say I am challenged everyday. We have a great beverage program that includes cocktails, beer, sake, tea, coffee and a large wine list, and I continue to learn everyday.

What is your favorite aspect of what you do?
One of the best parts of my job is mentoring others, and in my opinion, that is what is so great about our industry. There is no way I could have done what I did with out the mentorship of others. If I named them all it would fill up this page. I am honored to be part of this industry.

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Martin Cody of Cellar Angels – Spotlight on a Drink Careers 101 Project Advisory Board Member


Cellar Angels' Martin Cody

We are pleased to highlight Drink Careers 101 Project Advisory Board Member Martin Cody, President of Cellar Angels.

Cellar Angels is an amazing website that teams up with one small, family-run winery per week to offer one small-production wine selection for purchase, with a portion of the proceeds benefiting one of Cellar Angels’ multiple charity partners. Cellar Angels is a private membership program, and you must request an invitation to join or be referred by a current member, though there are no purchase commitments attached to membership.

I’ve known Martin Cody for several years now, and I’ve always been impressed by his dedication to his business. Rather than simply offering wine for purchase, he provides a ton of content to help his customers connect and learn about the wine being offered, including videos, recipes, and info on the winery, vineyard and vintage. He expanded on his retail foothold in the beverage industry and brought an innovative and inspired vision to life in a grand way, and is a prime example of what’s possible in the modern beverage industry, particularly with digital and online technology.

When did you launch Cellar Angels, and where did the inspiration come from?
We founded Cellar Angels in February, 2010 at the height of the recession because we emphatically believe within every catastrophe or hardship resides a commensurate opportunity for greatness—you just have to force yourself to look.

What were you doing prior to launching Cellar Angels? Did you have any prior beverage industry experience?
Prior to launching Cellar Angels I was co-owner of a retail wine store and VP of a medical software company. I still do both as the software company is a full-time job. My wife and I have no kids so we’re able to dedicate the necessary hours to all the businesses seven days a week.

What is your favorite aspect of working in the beverage industry?
Short answer: the people. The passion of the winery workers, or owners, especially the small family run wineries we tend to feature on Cellar Angels is awe-inspiring. Long answer: the people, places and experiences. We deal with one vertical in the beverage industry, wine, and it tends to bring people together, usually over food where terrific conversation ensues and collectively we connect. It forces us to slow down and get a bit more grounded. I truly love the experiences of meeting these great people and “breaking bread” with them while sharing great wine.

What is your favorite aspect of working with Cellar Angels?
Ultimately my favorite aspect is what we’re all able to accomplish for our charity partners. Giving the consumer an opportunity to purchase incredible wine, wine they’d never find or normally have access to, and giving them the ability to select a charity which may help a family coping with cancer, or help a child gain access to clean water, or save an animal or provide a child access to healthcare for the first time, is overwhelming. We’re making positive changes just through the love of wine. On the commercial aspect, we also really love the feedback from our Angels when they realize the quality of the wines they’re gaining access to. Most of these wines will never be in a retail setting as the production is just too small, and yet this small production is precisely what makes them so desired and special. We love bringing them to the consumers and introducing the wineries. The consumers also really like getting wine shipped to their door directly from the winery.

What advice would you give college students with an interest in getting into the wine industry?
Read. Learn how to give value to your prospective employer. Know their business and come up with ways to make it more profitable. I would encourage them to remember “success” only comes before “work” in the dictionary. Be humble, kind, gracious and thankful. Work your behind off. I would tell them the reason you don’t hear about overnight successes is because there aren’t any. I would remind them that you don’t “make money”, you earn it. The economy, society and universe have an uncanny way of paying you commensurate to the value of the goods or services you’re producing. If you want to earn more, provide more value. Work on your skills, self-improvement, invest your time wisely and become the person you dream of becoming. The only thing you truly can control is your effort. If you get knocked down, get up. Expose yourself to the great stories of phenomenal successes who experienced massive rejections, (Hemmingway, Edison, Ford, Famous Amos, KFC, etc.). I would advise them there are no shortcuts to success. However, through small steps and effort, repeated consistently, they will absolutely marvel at all they can accomplish.

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Mutineer Magazine on 5ive O’clock Somewhere


Last week Ashley Teplin of Teplin + Nuss Public Relations and I went on the Tout Suite Social Club show 5ive O’clock Somewhere. We went on to discuss our Drink Careers 101 Kickstarter project, as well as the incredible Project Advisory Board we have assembled. We had a great time chatting with host Tia Butts, and the owner and winemaker at Reynolds Family Winery, Steve Reynolds. We also had the chance sip on some delicious wines from Schramsberg, St. Supery as well as a special bottle from Reynolds Family Winery that they made especially for Premier Napa Valley. Check it out to learn more about Drink Careers 101 and Premier Napa Valley, and see if you can tell which wine I liked the most.

Thank you to our host Tia Butts, and to Advisory Board Members, Susan Quinn and Didier Loustau of Tout Suite for a great afternoon.

Follow Tout Suite Social Club, Teplin+Nuss and Reynolds Family Winery on Twitter.

Click here to back the Drink Careers 101 Kickstarter project.

Comments Off on Mutineer Magazine on 5ive O’clock Somewhere 02.27.2013 |

Timothy Keith of Leaf & Vine Wines – Spotlight on a Drink Careers 101 Project Advisory Board Member



Today Mutineer Magazine is pleased to present Drink Careers 101 Project Advisory Board member and winemaker Timothy Keith of Leaf & Vine Wines.

You may know Timothy Keith from when we featured him in our “What People Drink” column this past year, or perhaps from his fantastic harvest beard videos. Besides making awesome videos on beard evolution, the micro-winery owner also makes delicious sauvignon blanc, petite sirah, cabernet sauvignon and zinfandel at his Treasure Island location.

How did you get started in the wine industry?

Like many 18-year-old humans that populate this great planet of ours, I had no clue what I was doing, what I wanted to do, and how I would ever figure out something to do. I spent a year of my life after graduating from high school basically spinning my wheels, contributing very little to the progress of mankind. Thankfully a more driven and accomplished life force was available to this listless individual. Edward Keith was my grandfather, and his influence shifted my trajectory towards the great industry of grape growing and eventually instilled some of his drive into me, and my goals of becoming a winemaker.

After a year and a half living with the powerhouse of energy and enthusiasm that was Ed Keith, I was able to transfer to the University of California Davis and pursue a degree in Viticulture and Enology. In 2004, with degree in hand I entered the job market, and as a good friend and fellow winemaker once told me as I was getting started, it was time to eat the “shit sandwich.” This industry is about paying dues, developing a craft and a skill set; a degree goes a long way but building on experience and creativity are vital for enduring the process of working your way through the ranks.

The glamour of this job will wear off very quick if you can’t appreciate 80-hour workweeks, wet feet, and wrecked hands. With all of that said, there are very few things in this life better than tasting a wine that you worked on; that sense of fulfillment is what makes you endure, and ultimately why I got into this industry.

What is your fondest memory while working in the wine industry?

I’ve been a “professional” in this industry since 2004. I’ve worked in different countries, with fantastically talented men and women that have inspired me to be better at my craft. Fond memories are ample and often when you do what inspires you and September the 21st, 2010 was that transcendent moment in my life. This was the moment when I finally felt like I was doing what I truly loved. Standing at the top of the Shenandoah Valley in Amador County, sun setting and I had just got off the phone with Isy Borjon scheduling our pick for our Quartz Block Zinfandel from Story Vineyards. I’ve made this call many times before but this was the first time I had made that call for the harvesting of grapes that would go to my own brand, my own wine, where the stakes couldn’t be any higher, and while standing there I just felt warm. Not just because it was 90F.

What is the weirdest thing that has happened to you in the wine industry?

At any moment if you think you know what you’re doing, and you start to move too fast in this business, you will make a mistake. Brief question, what do you get when you add ammonia salts and free amino acids to a rolling 30-ton white wine ferment? Mt. Vesuvius in waiting. I’m not sure if this is what the question was going after but the weirdest moment I’ve ever seen in the wine industry is watching a winemaker, with 30 years of experience add yeast nutrients to a very large ferment at a far too rapid rate. The resulting foam and wine explosion could be seen from the tasting room about two football fields away. Did it happen to me, no, but it is a constant reminder that if you think you know what you’re doing in this business, and you start too move to fast, you will make mistakes; no matter how long you’ve been doing it. But yeah, it was weird, funny, and tragic all at the same time.

If you had one piece of advice for a student considering a career in wine, what would it be?

Pace yourself, there’s no A to B in this business, and the destination will change as you change … and you will change, so embrace it.

Follow Timothy here on Twitter or on Facebook.

Click here to back our Drink Careers 101 Kickstarter project.

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