So, today we'll press tons of Hudson grapes and that's 340 barrels of Napa Cab we're pumping from tank to....Oh to hell with it,
BREAK TIME!!!!
About Me
- Andy
- My wine career started with the new millennium. In 2000-2001 I was asked to order the wine for the original Bob's Steak & Chop House in Dallas, TX. I knew only that I knew nothing. Bob put his trust in me. I felt obligated to live up to the standard of being the face of the wine program for a nationally acclaimed steakhouse. 2004 was a breakthrough year. Being self-taught, I passed the Intro to the Court of Master Sommeliers, visited CA wine country - twice that year, the Willamette Valley once; attended Oregon Pinot Camp, 2005; became Certified by the Society of Wine Educators, 2008 and will take on the Ramey internship in 2009. Along the way, many people have inspired and impacted my career. Some may not realize how their questions, answers, blog comments, wine conversations or just their time, trust or hospitality have helped. One of my dirty little secrets is that my mother keeps me up to date on the Oregon wine scene, procurring info the old-fashioned way: clipping magazine & newspaper articles from Matt Kramer, Katherine Cole and other great wine writers from the Northwest; bundles them up & sends them to me. Very clandestine stuff.