About me
Sommelier by trade, curious obsessive by nature. I've spent more years than I care to admit with a glass in hand, working cellars, restaurant floors, and the occasional vineyard harvest, trying to make sense of why some bottles make you stop mid-sentence and others just taste like a Tuesday.
I write about wine, spirits, gastronomy, and everything that falls into the cracks between them. The producers nobody talks about yet, dying appellations worth saving, the cocktail that changed a menu, the cheese that ruins you for all other cheeses. If it ferments, distills, ages in oak, or pairs well with something obscure, I'm probably already down a rabbit hole about it.
I follow the business side just as closely as the glass, the startups shaking things up, the old guard adapting, and the rare few actually changing how this industry works from the inside out.