Wino Wednesdays: Meet the Wine Dude

We're trying out a new theme day around here, kiddos!  Certain Wednesday posts will be "Wino Wednesdays" in which we'll discuss wine, try to get our/your questions about wine answered and share some tips and tricks for all of you oenophiles.  For the first post in this series, we think it's crucial that you learn a little bit about our friend Gino (Sally's prom date!), who is a fabulous resource for all things wine. 

S+S:  How did you first become interested in wine?

Gino:  My introduction to wine occurred in phases.  In second grade, I tried wine at church and always thought it tasted really weird, like sour water.  As I got older, I noticed that my parents and their friends used to laugh a lot when they drank wine, usually over some silly tomfoolery.  I did not drink wine again until college, when my friends would buy jugs of Carlo Rossi.  We called these jugs Cannonballs.  I didn't fully appreciate the craft of wine, however, until I took my first wine and viticulture class my sophomore year at Cal Poly.  

S+S:  Wow, we haven't thought about Carlo Rossi in a long time.  What happened next?

Gino:  From there, I was lucky enough to work a harvest in Rheinhessen Germany, where I spent 6 months slaving as an intern in the vineyards and the cellar.  As a cellar rat, I learned that the creation of wine is far more extensive than just filling cannonballs with sour red food-colored water.  I would say that the experience in Germany provided a nice introduction to white wine, where varietals such as Riesling, Sylvaner, Weisbugunder (aka Pinot Blanc), and Muller Thurgau are king.  

S+S:  Sounds like an incredible experience!  Also, we haven't heard of 3 out of 4 of those varietals.  What did you do after college?

Gino:  After earning a wine and viticulture minor, I decided to work one last crush with Unti Vineyards in the Dry Creek Valley.  In this experience, I learned a couple lessons:

1. In California, red wine varietals such as Syrah, Cabernet, Pinot Noir, and Zinfandel are king
2. The red wine making experience was far more extensive than the white wine process I learned in Germany
3. Do not volunteer to clean a grape press if you are claustrophobic
4. It takes a lot of beer to make good wine

Both of these harvest experiences allowed me to find why wine is one of nature's greatest creations.  From the harvest to the crush to the press to the whole cellaring process, winemaking is a work of art that takes years of hard work and passion to perfect.  

S+S:  You are really making us want to go crush some grapes.  What's kept you busy since the harvest experiences?

Gino:  Since then I have sold Italian wine for Vinity Wine Company in San Francisco.  Most importantly, I was able to work with some authentic Italians who taught me the art of making a perfect espresso and plate of pasta.  After my sales stint with Vinity, I took a dive into the retail side of the wine industry helping to open Rootstock Wine Bar in Los Gatos.  Currently, as the sales director for Gregory Condes Wines, I am working with an esoteric and eclectic selection that spans the globe.  

S+S:  What's the best part of your job?

Gino:  After all of these great experiences with wine, I still gain the most enjoyment from the stories behind a bottle of wine.  It is truly exciting to meet winemakers who put the amount of blood, sweat, and tears that go into each bottle.   

If you have wine-related questions for Gino, send 'em our way!