 How old are you?
59 (and holding)
What did or do you do in the real world?
I retired from nearly 20 years in payments technology to pursue my passion job here at Grapevine Cottage.
How long have you been with The Grapevine Cottage?
I joined the team a few months before moving to the current building. The older I get the more time is a blur but I think that makes 19 years?
When and how did your love of wine begin?
In my first job, I learned about the simple pleasures of a slice of pizza at lunch and a glass of cold rose from a box. From that point, I became an student of wine absorbing as much as I can and eager to share that with my clients and friends. Exploring new regions, and their wines, is a pass time we enjoy so the education is constant.
How would you classify your taste in wine, Old World or New World?
Truthfully, I have one foot planted firmly in each. At this stage of my life it will depend on what is the weather and will I be eating with the wine, or just enjoying it on its own?
All of us have our favorites. What varietals or regions do you feel are your strongest areas of expertise?
Hands down, Champagne/Sparkling is my favorite. Everything is made better with bubbles! As for regions, we enjoy travel and somehow there is always wine involved. I'm always excited to absorb and share from those experiences.
What is your favorite food and wine pairing?
A perennial favorite would be roast chicken with a brut sparkling, or a Burgundian Chardonnay or Pinot Noir.
What is your current favorite bottle?
I cannot choose just one. As soon as I think I have only a few Grapevine Cottage brings in more fun options which create a constant competition for 'top favorites.' A few of my favorites right now: Champagne Louis Roederer Collection 244, Carapace Montefalco Sagrantino, and FEL Chardonnay.
What was your most memorable bottle?
1996 Dom Perignon
Your favorite restaurant?
My favorites in Indy are The Meridian and Bluebeard.
Funniest moment working here?
It was too funny when … um … I almost forgot: What happens in the back room stays in the back room.
Best and worst thing about working here?
I enjoy sharing information about wines I like, or pairings I'm excited about. So one of the best things about working here are the opportunities to help customers find not only what they want but also offering suggestions about additional options they hadn't considered. Sharing that spot on the 'best of' podium would be the terrific people I get to work with at Grapevine Cottage. Every last one of us shares the same goal: being an approachable resource to help customers find wines they will love.
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