The Thirsty Vintner
My career in wine began in Victoria, BC at the Thirsty Vintner, a U-Brew wine shop where I was introduced to the world of wine, the winemaking process and the diversity among grape varietals. We sourced concentrated juice from all over the world then fermented, racked, stabilized and filtered each 30 bottle batch in a carboy. In a tiny shop crowded with shelves of orders being processed, we assisted customers with selection, production and bottling. Although our production was limited, I gained insight into what boutique wineries achieve. I remain fascinated by the regional, varietal and production decisions drive the overall character and profile of the wine. I continue to study the factors that develop these flavors and textures, and ultimately what makes us love one wine over another. I see this series of decisions as the artistic expression of winemakers and I love to celebrate the unique interpretation each winemaker puts on every batch and bottle. These artistic decisions combine with precise and meticulous measurements and an understanding of chemistry. The lab work, importance of a sterile environment and commitment to precise calculations ignited my enthusiasm for science. Discovering the overlap between my passion for art and science inspired me to pursue the world of wine throughout my life.
Wild Mountain Food and Drink
Working at Wild Mountain Food and Drink in Sooke, BC was the next influential step in my moving forward in the wine industry. Co-owner and front of house manager Brooke Fader is an outstanding sommelier with an incredible talent for seeking out phenomenal local wineries and pairing them impeccably with the fresh and delicate dishes prepared by husband and head chef, Oliver Kienast. They grow much of their own food and source the rest from local fisherman, foragers and farmers. His passion for fresh, local ingredients prepared in simple, flavorful expressions is a perfect paring for Brooke's astute palate, and the two of them inspired me to pursue more of these experiences and "aha" moments of food and wine when I moved to Sonoma County. Never have I met two individuals so passionate about fine dining, while maintaining a humble and wholesome perspective that translates into their unpretentious atmosphere offering some of the more carefully crafted dishes and wine pairings I have yet to experience. It is rare to have this combined with a relaxed, comfortable, yet still elegant setting. This style of restaurant service first inspired me to start my blog, Humble High End, where I showcase upscale restaurants and tasting rooms that carry an unpretentious atmosphere in spite of their ability to produce the highest quality products. My employment here also allowed me to experience my first grape harvest at Emmandare Vineyards, and I continue to love to participate in harvest most years since.
Joseph Jewell Wines
After moving to California, my husband encouraged me to begin training in the WSET program to follow my passion. After completing WSET level, 2 I took a job at Joseph Jewell Wines in Forestville, a quaint little town in Sonoma county, in the notable wine region of the Russian River Valley. At this small winery I had the opportunity to become involved in many aspects of small winery business, from bookkeeping, to shipping, wine club, production, and all aspects of hospitality. This lead to the position of Hospitality Coordinator, where I oversaw much of the guest experience. This experience was incredibly valuable and ultimately led me to pursue what I am doing today.
Discovery Wine Collective
I recently moved to Spokane, Washington, where I officially launched Discovery Wine Collective in 2021. I began consulting for Winescape Winery, hosting wine dinners in coordination with chef Cory Johnson, and have been helping to put together a wine program for the Hidden Mother Brewery. I currently work part time in the Winescape tasting room and look forward to many wine dinners and colaborations with DWC in the future. I my goal to bring together a community of passionate winos and foodies who can look forward to getting together (virtually or in person) to geek out on our favorite artists (ie chefs and winemakers), while inspiring each other with new and unique expressions in an environment that is not pretentious, uptight or intimidating. Let's have some fun with it while enjoying some of the best flavors the world has to offer.
