Its National Rosé Day!

Enjoy this 2016 episode, where we dive into different styles of rosé, producers and trends.

You can also watch this full episode on our YouTube channel.

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Dr. Nadeen White is a "Travel Blogger by Day, Physician by Night". She has over 20 years of experience practicing medicine & over 8 years of experience as a travel content creator. Her award-winning travel blog-The Sophisticated Life-covers affordable luxury travel, food & wine as well as health and medical topics related to travel. Nadeen is an O, The Oprah Magazine Brand Ambassador, a Board Member of the Black Travel Alliance & holds a WSET Level 2 wine certification. In addition, Dr. Nadeen White has appeared on CNN, is a sought-after speaker, and an Amazon bestselling author for her series of travel E-Books.

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Cofounders Maria Calvert and Lydia Richards met while working in wine public relations at Colangelo & Partners, a well-known agency with offices in New York and California. Calvert, a native of Quito, Ecuador, is currently working as an independent Public Relations Consultant with a focus on startup and established brands in wine and food, while Richards, who hails from Panama, recently started a job as PR Manager at Taub Family Companies: Palm Bay International and Taub Family Selections. 

At this time Hispanics in Wine has more than 30 members and is prepared to grow as word spreads within the wine and hospitality industries. Hispanics in Wine aims to encourage and connect people from diverse backgrounds to pursue their career path in the industry through the organization. It also intends to help wine brands and companies cater to the Latinx population in the U.S., whose buying power is forecasted to top $1.9 trillion by 2023.

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An obsession with stories took Janelle from the corner of her grandmother’s couch, buried in a book to newspaper staffs around the country. After graduating from Hampton University in 2004, Janelle covered local government in Chillicothe, Ohio, Shreveport, La. and Roanoke, Va. Eventually Janelle discovered wine and began pairing local food with whatever she was sipping on.

In 2021, the #BlackWinestoryMonth IG Tour, where 28 black wine professionals told their origin story that led them to wine.

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This week on the Swirl Suite, we catch up and taste through 2 California sparkling wines.

Decoy

https://www.decoywines.com/product/decoy-brut-cuvee-sparkling-wine-release20

Sea Smoke

https://www.seasmoke.com/#wines

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Before turning 30, Westbrook became the Cellar Manager of Alinea Group’s NEXT restaurant, and the Beverage Director of the Michelin-starred, Elizabeth restaurant in Chicago. The sommelier was later recognized for his professional contributions by Wine Enthusiast magazine as a 40 Under 40 Tastemaker, becoming the first African-American in the wine industry to grace the publication’s cover.

Today, Westbrook continues to break barriers in the wine industry while bridging the gap between spirits and culture, through curated dinners and experiential wine tastings. His signature event series, Samples & Samples pairs select wines with music from various genres, creating a unique, sensory experience for attendees. Westbrook has toured nationally, bringing Samples & Samples to City Winery locations across the U.S. with multiple sold out shows.

Westbrook has also hosted private events for major brands and corporations, including a fragrance and wine pairing for Chanel, and a custom Samples & Samples experience for Hilton with critically acclaimed musician Sharon Van Etten. In an effort to combat the lack of diversity in the wine industry, he shared his story at Twitter’s “Many Shades of Wine” panel event in New York.

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Emeritus Winery

https://www.emeritusvineyards.com/

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As Director of Vineyard Operations at Napa Valley-based Cliff Lede Vineyards, Allison Wilson is responsible for overseeing all farming and redevelopment of the winery’s three estate vineyards in the Stags Leap District, Carneros, and Calistoga AVAs. She works closely with the internal winemaking team to develop and implement the vineyard department’s farming protocols, while also managing all of Cliff Lede Vineyards’ external grower relations.

A native of Contra Costa County, California, Allison’s introduction to grape growing was through harvest celebrations and weekend visits to her great uncle’s nearby Livermore Valley vineyard, cementing her interest in agriculture from a young age. After graduating California Polytechnic University as a Fruit Science major in 2012, Allison jump-started her career in Napa as assistant viticulturist at Renteria

Vineyard Management, where she eventually worked her way up to become viticulturist in 2014. Eager to cultivate her career, owner Oscar Renteria encouraged Allison to join the Napa Valley Grapegrowers Association to deepen her ties within Napa Valley. This opportunity with the Grapegrowers ultimately led her to meet the team at Cliff Lede Vineyards. In January of 2015, Allison was hired as viticulturist and, in 2018, she became director of vineyard operations.

Allison is still involved with the Napa Valley Grapegrowers and is currently the chair of the Marketing and Communications Committee. Additionally, Allison serves on the Cultural Practices Industry Review Committee for the American Vineyard Foundation and is a California Licensed Pest Control Advisor. In her free time, Allison enjoys spending time with her dog and teaching yoga.

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Lauren Cummings began working in restaurants in the Washington, DC area at age 14. She was thrilled to meet Chef Rachael Ray during her senior year of high school, then to meet Chef Emeril Lagasse just after graduation. After earning her BA from The University of Maryland, College Park, Lauren moved to Lima, Peru, where she learned Spanish and worked as a bartender. Lauren returned to the USA to serve in social services; but soon realized her passion was still in the kitchen.

In 2017 she began working with several personal chefs and top caterers in the Washington, DC area while studying Culinary Arts and Management at The Art Institute of Washington. As a first year student, Lauren won the inaugural Art Institute Grand Chef Challenge, a Chopped-style competition. 

Lauren launched the Fiddlehead Chef in April 2018. Since then she has been privileged to:

• cook with Chef Daniel Boulud at a private event
• prepare food for former President George W. Bush at a private event
• be featured on The Jealous Vegan Podcast
• partner with the Dumbarton House museum for their Tea and Honey Tasting event, and
• collaborate with Nourish Culinary Company to prepare meals for private clients

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Peter began his adventures in wine as a teenager, suckering and tying vines and driving irrigation tractors during summers in the vineyard where his father grew grapes for Napa Valley wineries. He moved to Budapest, Hungary in 1990, working in the World Bank and USAID programs to privatize the country’s wine industry after the fall of communism. In the four years before returning home to manage the family vineyard in 1994, Peter helped build a winery, started a négociant company, and began collaborating with Kádár Hungary, a cooperage located in the renowned Tokaj region, that the Molnars now own, in partnership with the de Pracomtal family of Taransaud Cooperage, in Cognac. In 1995, the Molnars teamed up with winemaker Michael Terrien to vinify their first Pinot Noir from Poseidon Vineyard, aged in Kádár barrels. They discovered an abandoned walnut orchard on the volcanic slopes of the high Mayacamas Mountains of Lake County, California in 1998; an ideal site, they believed, to grow mountain fruit. After planting in 1999 and 2000, they debuted their first Obsidian Ridge Cabernet Sauvignon in 2002 and their first Poseidon Vineyard Chardonnay the following year.

When not in the vineyards or at the cooperage, Peter travels to winemaking regions around the world to collaborate with barrel customers. A lifelong sailor and open water swimmer, Peter is also a licensed Merchant Marine Captain and Master who applies his skills and experience to support and fund marine conservation, working with San Francisco Baykeeper, Point Blue’s Farallon Patrol, and the University of Florida Whitney Laboratory for Marine Bioscience. He resides in Berkeley with his wife, Jess, 15-year-old twins, Eszter and Gabriel, and dog, Jericho.

https://www.obsidianwineco.com/

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Some might call Desiree Noisette a renaissance woman; others may refer to her as a real-life mermaid. Both are true. As the founder of Mermosa Wines, Florida’s first Black woman-owned wine company, she brings a unique blend of intelligence and creativity with a splash of mystery and magic to the brand. Desiree has always had a sharp mind for business and finance, so she pursued an undergraduate degree in accounting from University of Florida. She went on to study law at University of North Carolina and began her career as an attorney at a large commercial litigation firm in Tampa. Desiree loved the intellectual aspect of law, but after practicing law for several years, she decided she didn’t want to argue or think about arguing for a living. Instead, Desiree wanted to do something that made people, especially women, feel good about themselves. That dream became a reality in 2012, when she opened Cerulean Blu, a swim and resort wear boutique in St. Petersburg, Fla. While running her shop, she began creating her own resortwear designs that were sold to retailers across the country. Cerulean Blu had a loyal following of clientele who frequented the shop for its unique, flattering designs and personalized service that included a glass of wine. She enjoyed serving various wines in her boutique, but Desiree wanted a very specific flavor profile that she discovered wasn’t on the market. In 2017, Desiree’s entrepreneurial spirit and determination led her to create Mermosa Wines, a brand that honors her family legacy of sirens and celebrates everyone’s inner mermaid. The brand welcomes everyone to the party at the beach, on a boat, having brunch or getting together with friends and family. For more information, visit Mermosa.com.

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