Wine Judge
Member since 2020
What is your most memorable wine or wine and food experience?
My most memorable wine experience was my very first wine tasting in Napa Valley. It wasn’t just about sipping wine—it was where I first learned the art of swirling, seeing how the wine caught the light and released its aromas with a gentle spin of the glass. I felt like I was being let in on a secret, and it completely changed the way I approached wine from that moment on. But the moment that truly stayed with me was an unexpected food and wine pairing that felt like magic: a crisp white wine paired with a bite of watermelon, feta, and fresh basil. It was simple, refreshing, and perfect. The sweetness of the watermelon, the saltiness of the feta, and the herbal lift from the basil just sang when matched with the wine. I’ve tried to recreate that pairing since, but nothing has ever quite matched that first experience. Maybe it was the setting, the California sun, or just the joy of discovery—but it’s a memory I still chase with every new tasting.
What wines have you always wanted to try but haven’t? What is you favorite vineyard? Region?
I’ve always been curious about the rare and historic wines of the world—particularly Tokaji Eszencia from Hungary. It’s made from the free-run juice of botrytized grapes and is known for being incredibly sweet, thick, and age-worthy. There’s something so romantic and mysterious about a wine that’s been made the same way for centuries and comes in such small, precious quantities. Another on my list? A well-aged Barolo—there’s something compelling about the structure, depth, and earthy elegance people describe. I want to taste a wine that tells a story in every sip.
What event or experience started your journey in wine?
It all started when The Trev (my husband, partner-in-wine, and occasional cork-opener) took me to Napa Valley for the first time. I had no idea what I was in for. Until then, my idea of wine was… let’s just say functional. I used to store half-drunk bottles over the stove—sometimes for months—and wonder why they all tasted like vinegar with a hint of regret. But Napa changed everything. I learned that wine is supposed to taste and smell divine—fresh, alive, layered with character and nuance. I still remember the first time Trevor handed me a glass and taught me how to swirl it properly. The aroma lifted out of the glass like magic. It was a revelation. I wasn’t just drinking wine—I was experiencing it. From that moment, I was hooked. It wasn’t about being fancy or knowing everything—it was about curiosity, exploration, and finally understanding that wine could be joyful, expressive, and even funny. And yes, I’ve retired the stove-top aging technique… mostly.