Started With Yellow Tail, Now We’re Here!

I created WHIT + WINE to uncomplicate the deliciously complicated subject of organic, biodynamic, and natural wine. Too many people are intimidated by the concept of natural wine (real talk - it isn't a trend; it's how wine has been made for millennia). 

Raised in the Midwest, I moved to NYC to attend Parsons School of Design and started my career in fashion marketing. I wasn't satisfied with the work so in 2010, I took inventory of what I enjoyed doing, like event planning and learning about wine. Slowly but surely, I began trading bottles of Yellow Tail for wines made by smaller producers.

In 2012, I had the opportunity to attend the International Culinary Center's Sommelier Intensive program. In just four months I went from zero to 60 in terms of my wine knowledge. Classes were led by Master Sommeliers and at the end of the course, I earned my level two  award from the Court of Master Sommeliers. Since then, my professional career as an event planner has crisscrossed with my enthusiasm for wine — and I finally took the step to launch my own wine business in 2020.

I think you should drink what makes you happy! But to borrow from New York Times Wine Critic, Eric Asimov, “…think of wine as food. If political, environmental and ethical considerations enter into your decisions about which foods to buy, they should inform your wine-buying as well.” 

So what does that mean? I scrutinize how my fruits, veggies, and meat are grown and sourced, so why wouldn’t I apply the same lens to wine? After all, wine is an agricultural product made from grapes! 

But here’s the tricky part – there’s a lot that can go into creating the lovely fermented grape juice we love and call wine. 
Which is why I’m here to share everything that I've learned along the way, and of course, my recommendations.

Wine Education

• Court of Master Sommelier | Certified Sommelier - August 2012

• WSET Wine and Spirits Educational Trust | Level 2 - July 2021

• Certified Specialist of Wine | In-progress