My career in wine began in 2012 when I started working as a proud Terroirist at Paul Grieco's seminal NYC wine bars and discovered the meaning of 'good juice'. Two years and a whole lot of riesling later, I hopped on a plane to work the harvest at Domaine Binner in Alsace where I spent three glorious months learning about natural wine and eating as many botrytis-infected berries as possible.
Currently residing in SF, where most nights I am serving and somming at David Lynch's restaurant and wine haven, St Vincent. You can also find me behind the bar at Terroir acting as an enabler on behalf of well-made natty juice.
P.S. I turn somm speak into cartoons @freshcutgardenhose on Instagram.