Dan Bohn

Dan knows his way around wine and the store as well as anyone here, depend on him for great pairing advice….

How old are you? Almost 59.

What have you done in the real world? I crunched numbers and asked questions in several corporate finance, market research, and bank marketing information roles. My best job, though, was stay at home dad from 1998, when we began three years in England for my wife's work, until 2011 when I started at GVC.

How long have you been with The Grapevine Cottage? I’ve been at the Zionsville store since October 2011.

When and how did your love of wine begin? I got serious about wine in the 1990s. It began with discovering how food and wine can complement each other during many great meals at Something Different. I increased my interest by learning about European wine while living overseas. Becoming a GVC customer after returning to Indy in 2001 gave me a great source for continuing to explore the wine world.

How would you classify your tastes in wine, Old World or New World? I find enjoyment in most types of wine. It’s fun seeing how a given wine variety changes based on where the grapes are grown and the style preferences of geographic regions and individual wine makers.

All of us have our favorites. What varietals or regions do you feel are your strongest areas of expertise? I have at least decent knowledge about most varietals after five years working at GVC. My strongest areas are Syrahs/Shirazes, the Mediterranean room, French whites, and our great selection of Rosés for summer drinking.

What is your favorite food and wine pairing? I’ll mention two pairings. A Super Tuscan with something Italian made by my wife Beth. Grilled burgers with a full bodied Rhône red.

What is your current favorite bottle? The Pascal Jolivet Sancerre Rose is my warm weather favorite. Delicate red fruit balanced with a nice amount of crisp minerality. It’s something a bit unusual from the Loire Valley that compares very favorably with its cousins from Provence.

What was your most memorable bottle? Still some Châteauneuf-du-Pape I tasted in 1999. I can’t recall the winery or vintage. But the flavor, depth, and complexity made a big impression. It showed me what’s possible with great wine.

Your favorite restaurant? I most consistently enjoy Pizzology and Napolese. A good salad, pizza hot from the oven, and a couple glasses of wine. All at a great price. There’s nothing better than that for me.

Your favorite guilty pleasure? It’s currently caramel and cheddar cheese popcorn with a glass of oaky Chardonnay. A great combination!

Funniest moment working here? Here’s a story I haven't told much. My first week working at GVC, I learned the hard way that a few winemakers pack cases in a top-heavy way. I put such a case on the conveyor to the basement, watched it tip onto the belt, then somersault all the way to the bottom. All twelve bottles somehow survived the tumble. It’s funnier now than it was then, but I learned a lesson about putting cases on the conveyor belt.

Best and worst things about working here? They’ve stayed the same since I started working at GVC. Best: the great customers and co-workers. Worst: So many wines and so little time!