Episode 115: The Glamorous Wine Life? The Price of the Profession.
Steph has a crazy dream, Val plays the diva card, and then we have an enlightening chat about another side of the glamorous wine life. While we all do what we do out of passion, we concede that many aspects are not as fabulous as some may infer from what they see in magazines or on social media. In this episode we talk everything from health to hangovers, cost to credentials, travel to time, and what’s normally missing from the discussion. Is it all worth it? We’d like to hear what you think!
In Our Glasses:
Steph: “Last night, after I made a Kalimoxto for our We Like Drinking podcast brothers, my friends Russ & Shannon came over for dinner on the patio. So, I’m sipping on a leftover bottle of 2011 Cakebread Cellars Cutting Wharf Vineyard Carneros Napa Valley Chardonnay. It was lovely with the Scallops in Tarragon-Saffron broth with red potatoes and Shaved Brussel Sprout Salad.”
Did you know that Cakebread has a fun photo contest?
- Entry deadline is October 31, 2017
- Send hi-res .jpg large photo as an attachment to social@cakebread.com.
- Story in 25 words or less
- Winner gets name engraved on the perpetual Photo Contest Trophy on display at the winery and small personal trophy keepsake.
Val: Taylor Fladgate, 2011, Late Bottle Vintage Port. This is a ruby port, and it is one of the wood-aged styles, only bottled upon release.
Most ruby ports, like the Vintage, Single Quinta Vintage, Crusted, and Ruby Reserve also spend a prescribed time in wood, but are then bottle-matured, so they’ll throw sediment. Bottle matured ports need to be decanted; wood-aged ports, like tawnies, white, white reserve, and non-vintage ruby, do not need decanting. This one spent four years in wood, and was bottled in 2015. You have about three weeks to drink up once these wines are opened.
Main Discussion: The Price of the Profession
In this episode we are chatting about what’s not-so-glamorous about the wine biz and why social media posts don’t tell the whole story. This is sort of a “man- (or woman)- behind-the-curtain” discussion.
Travel
We’ve had previous guests/episodes when this comes up. Rightfully, it should. For example, our recent guest Joe Fattorini (Episode 113) talked about his taxing travel schedule and how little he is at home. Even with his celebrity status, there are long days, long layovers, and long flights. There really isn’t enough wine to make up for some of that. Or is there?
Time
And remember when we interviewed Sharron McCarthy from Banfi back in Episode 43? Her job title, Vice President of Wine Education for Banfi Vintners is what wine educators aspire to have. But as she told us on the show, she spends most of her time on the road conducting tastings and giving presentations. Sharron even confessed to us that as much as she loves her job, she would like to have more free time.
Health
Then there was our time together in-person with Brianne Guist from Constellation’s Academy of Wine which became Episode 61. Brianne was honest about the challenges of being in the wine business and the one that rose to the surface was managing calorie intake and maintaining a healthy weight. We all agree that this is an issue. Industry professionals struggle with excessive eating and drinking combined with late nights and demanding travel. Often, there aren’t healthy options… even when you’re attending glamorous wine tastings and festivals. The food can be “too good”… too fattening. And where’s that personal trainer to keep you accountable at the gym?
Hangovers
Even the most responsible, seasoned wine professionals experience hangovers and occasionally find themselves a bit regretful the next morning. The crazy part about it is that it is all part of the job, and in-all-seriousness, part of everyday life in the beverage industry. As you can imagine, driving can be an issue too. In which case, spitting is necessary – you get all the taste without all the alcohol.
Cost, Credentials, and Paychecks
Another point, not really talked about and not posted on FaceBook, is the significant cost in acquiring wine credentials. Some professionals can get financial assistance from their employers, and we encourage you to ask. There are also scholarships out there too, you just have to look for them. But beyond those costs, most wine industry positions are average in pay, especially those involving teaching and writing. Sometimes those appear to be the most dreamy, but in all reality, the pay is less so, as Karen MacNeil mentioned in Episode 66.
The fleas come with the dog
In conclusion, being in the wine industry has its pros and cons, and it’s not for everyone. You have to really love it – and everyone we talked to does. It’s part of who we are and many of us would not trade it for anything!
Yet, it must be said that when you are passionate about wine, you don’t have to get a job in the wine world. You can also keep it close to your heart as a hobby. We encourage you to share your wine industry or wine hobby or enthusiast stories in our FaceBook group or leave us a Speakpipe voicemail message. Your stories make it real and connect us. Please continue the conversation, because we know there is so much more to the story.
Factoid:
Did you know wine is made in Transylvania?
- Transylvania is like an island in the center of Romania
- It’s on an elevated plateau at about 1800 feet partially encircled by the Carpathian mountains
- Romania’s been cultivating wine for more than 6000 years
- The cool climate in Transylvania is great for white varieties – Sauvignon Blanc, Pinot Gris, Muscat Ottonel, Chardonnay, and indigenous ones like Feteasca Alba and Feteasca Regala
- Foreign investors are moving in and supporting the wine growth there
Winoradar:
Val: “One of the first female wine producers in Barolo, Chiara Boschis, is coming to Colorado! She will be in Vail on 11 July as part of the Vail Symposium. Chiara will share her stories beyond the book, in this session called, “Beyond the Bottle” with the author of Labor of Love: Wine Family Women of Piemonte, Suzanne Hoffman (Episode 69), moderating the session.
Tickets are ridiculously priced at $25.00, Students are $10.00, and this includes a reception 30 minutes before the session. http://vailsymposium.org/th_event/chiara-boschis-beyond-the-bottle/. You can read more about Chiara’s family’s 800 years of wine making in Chapter Two of Suzanne’s book.”
Steph: “As I was flipping through The Somm Journal, I saw something new to me. Big Sky Vine & Dine Festival in Bozeman, MT August 16 & 17, 2017. I went to Pharmacy School at the University of Montana in Missoula, so anything Montana stands out to me. I’m utterly surprised though… a fancy wine festival in Montana. Wow! I’m impressed with this. There’s even a seminar on orange (amber) wines!”
Shoutouts:
A new review!
The Cooking Studio of Fort Collins left us a 5 star review on iTunes/Apple Podcasts!
“Sometimes learning about wines feels overwhelming – there are so many varieties and nuances! Steph and Val are not only experts, but the kind of experts that help the rest of us learn about and enjoy all wines. And they make fun. This is a GREAT show! Thanks for doing it Steph and Val.”
Patreon Love:
Thank you so much to our Patreon supporters! Sending out some Patreon Love to:
TENacious Tasters:
Jeff E from the hilarious drinking show, We Like Drinking!
Lynn G from Savor the Harvest!
Sebastian S of Sassi Italy tours!
It’s not five o’clock and we don’t care listeners: Thank you:
- Meg from South Dakota!
- Clay from Arizona!
- Jon in California!
- Andrew in Illinois!
- Aswani in California!
We thank you for being a vital part of the W25 listening and sipping community.
Monthly Patreon Drawing:
Reminder – we have a new monthly Patreon drawing! Each month we are drawing a winner of a wine gift for all Patreon supporters at the $2/month Tastemaker Listener level and higher. Go to our Patreon page for details. www.patreon.com/winetwofivepodcast
Share the Love:
Here’s how:
Subscribe to our show and link it, tweet it or Facebook it. Grab someone’s phone and help them subscribe & push play!
OR
Leave us a burning wine question or comment on speakpipe.
OR
How about a glowing review on Apple Podcasts or iHeartRadio?!
ALSO,
But wait, there’s more! Check out our store where you can score wine books & accessories (for sure). It’s all on our website, along with links to Facebook, Twitter, Pinterest, YouTube, & Google+
Connect with Val on Twitter @WineGalUnboxed and as Vino With Val on Facebook, Instagram & Pinterest.
Steph is on Twitter, Instagram and Pinterest as the Wine Heroine. You can also connect with her personally on FaceBook.