Jim Bandy

You might call Jim Bandy a student of wine! I think he may have the most well-rounded palate of any of us. Ask him about Argentina or his many trips to Napa....

How old are you? 47.

What is your current job in the real world? Corporate sales for Western Union Global Business Payments.

How long have you been with The Grapevine Cottage? I joined the team a few months before moving to the new building. So I think I’m in my fifth year. Time really does fly when you're drinking... I mean selling wine.

When and how did your love of wine begin? Advertising was where my career began, and when I began drinking wine. (Ah...a slice of pizza and cold Rosé from a box — lunch of champions!) Almost 20 years ago, I took a challenge from a wine retailer who offered tastings in my Southern California neighborhood. I started off saying “I really don't care for red.” He replied “Give me six months and see if that holds true.” After trying new things every week or so, he was right. I think that laid the base for my continued exploration of different wines and styles of wine. Even at home now, we regularly try new things and find new “friends.” That's one thing I enjoy talking about with our customers: seeing where their taste preferences are, and finding out if they’re interested in trying something different.

How would you classify your tastes in wine... Old World or New World? I like to equate wine styles to music: I think of old world style wines as being much like a string quartet — good background for food, usually balanced, and well-grounded (my new substitute phrase for Terroir). New world wines, though, are the Jazz and Rock bands: spotlight grabbing, toe-tapping, and not always willing to share the stage with food. String quartets have a special place in my heart but I more frequently listen to Jazz and Rock.

All of us have our favorites...what varietals or regions do you feel are your strongest areas of expertise? New world reds and Champagne/Sparkling are my strongest suits.

What is your favorite food and wine pairing? This is quite difficult as my favorites change often. Right now, it’s braised short ribs with Napa Cabernet, or peppered rare Ahi Tuna with Schramsberg’s Mirabelle.

What is your current favorite bottle? The d’Arenberg Hermit Crab 2009 fits the bill when you’re looking for something between a buttery-oaky Chard and Champagne. Good with food or on its own, this is a versatile white that is also a great bargain! And the Walter Clore Reserve 2006 is a metrosexual blend — a versatile red that never seems out of place, either at the table or just swirling around in my glass. Not over the top, it’s stylish, balanced, and very enjoyable.

What was your most memorable bottle? 1996 Dom Perignon.

Your favorite restaurant? I travel a great deal, and therefore dine out frequently. When I’m at home, though, my favorites are Oakley’s Bistro, The Meridian, and Capital Grille.

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 things about working here? The worst thing about working here is wanting to load up my car every night with new things to try but recognizing I have to be sober some time. Some of my favorite times at GVC are when I’m helping customers pair wine with their menus. It merges my love of food with all the different wine varietals and expressions we carry at GVC.