about
I am a sommelier.
At the Frenchette Group in Manhattan, I lead the wine program of one restaurant. At Black Lamb Wines, I connect producers of Eastern European wines with restaurants, bars and retail spaces in New York City. I like wines that are made with attention. I like keeping my wines and the information about those wines neat and orderly.
I studied Philosophy and Linguistics in the American South. Languages are systems; it's good to think creatively about systems. Wine is like that too. The first thing is to drink with your senses connected to your memory and your heart.
I have lived and worked in The United States, Georgia, Peru and France.