About twenty minutes ago, I watched Luis and a friend walk down the hall at the Bellagio to get the results from their exam. Results from dedication and commitment to a higher level of “status.”
I lovingly said, “walk down the hallway boys and come back men,” as I kissed Luis and said one last prayer. I was reminded this week in more ways than one of our Lord’s perfect hearing, so I know I don;t need to keep begging, He has heard us. And a good and loving Father loves to bless His children.
While it has been said repeatedly, “success is only measured by results,” I don’t always believe that the results are of this world. Whether or not Luis returns in a few minutes with a red pin or his remains green, he has achieved a higher level of success in his wine knowledge, level of service, his confidence, his family, his wife, and certainly his faith through these ten years of studying.
As we valet parked outside the Bellagio, we saw an old friend who worked for Luis when he managed the Foundation Room- ten years ago- where he first began his journey as a sommelier. Today at lunch, the song “Dog Days are Over” came over the radio and that’s been his “theme” song for NO MORE STUDYING! God’s been showing us signs of His love and presence everywhere- and we are seeing him with unveiled eyes in every detail. And this entire week, I’ve found a renewed faith in the Lord myself- and the gifts he’s given me- and the ability to share them.
I’m sitting probably the world’s most comfortable and unique chair at the moment (I found out it just arrived today) in one of the most peaceful spots I’ve ever been with the Lord- the Jeff Mitchum Gallery in the Bellagio, Las Vegas. Crazy right? Biggest peace of the Lord in a casino?I’ve entered into “The Light of Israel” with new sisters who have held my hands and prayed with me. The family in the Lord is extraordinary. And that success is immeasurable this side of reality.
Cheers, baby. You deserve the red pin- and either way- you are a master.
It’s 11:45 pm and Luis and I leave in the morning to return to our land of “redemption” city carrying two suitcases, a camera, my ipad, study manuals and Wine Encyclopedias, two dozen mini bottles (to practice analyzing- not to drink) and a giant hopeful prayer of returning to SOFLA with our hearts desire- and the red pin. (A lapel pin worn by Master Sommeliers.)
Since I need to get to bed, I’ll leave you with a slideshow of our last couple of months in pictures. While in Vegas, in addition to last minute refreshers on vintages, sherry types and Sake production, I hope to blog a little- relax by the pool- interview a few more MS candidates and Masters – to see a few old friends- and take in a show. With my man. As far as I am concerned- he is a master already- as he demonstrates mastery of character in every aspect of his life, and I’ve been blessed beyond words to be along side him on this journey. We are ready to toast the next step of our adventure together and start dreaming- and moving toward- what’s next. After at least a month of doing nothing. And possibly burning wine books 
And a family trip to France and Italy.
Luis is in a great space- confident- hopeful- excited and ready to take this on- with God’s help. Over the last 100 days, we’ve really grown as a couple. We’ve been having fun with wine- and fun with studying- and remembering why we are here in the first place- our love of genuine and extraordinary hospitality. We’ve tasted and analyzed well over 100 wines in these last 100 days. We’ve shared nearly every bottle we’ve opened with friends- and made some new ones along the way. We’ve taught our three year old to sip and spit grape juice. We’ve toasted our boys with crystal stemware nightly and made homemade garden-fresh-basil pesto. Luis has had some perfect tastings and some “I’ve had better” ones. We’ve played wine matching games together, and I even got them all in two turns with a little coaching. We’ve made a wine barrel mailbox and are dreaming of a family farm. We’ve entertained and we’ve been amused. We baked a cake to celebrate a milestone and remember how grateful we are for our Independence. (Remember, Luis’ family left Cuba in the freedom flights of 1968 and mine fled Germany during WW2.) We’ve even had my 90-year-old- German grandmother in on a tasting- and blissful with her Riesling.
Today, while Luis was driving to an extended family sendoff on a friend’s chartered yacht- we had Wine Boot Camp. I was the drill sergeant of the wine questions- and Luis the soldier. We were cracking up- enjoying the ride- enjoying each other. Life’s really to short to do anything else. The wine business has taught me to appreciate each day and each gram of sugar and sweetness, each budbreak and berry, each vine and leaf for what it is- an ingredient bottled into this masterpiece called an artful LIFE.
Some friends and I broke bread and took the cup over communion the other day. I supplied the wine and Riedel- envisioning that in the King’s Courts- only the finest is served. I had a tears during a moment of enlightenment realizing I’ve learned more about my beautiful Creator from His vineyards than I’d learned in 18 years of Sunday School. Together, Luis and I have given up religion and gone back to the true vine.
Luis has promised to do his best- from ten years worth of studying- and let our Creator do the rest. It’s the place for my man to be; and he is ready. And, I’m proudly right beside him.
Stay tuned to see where this journey takes us next…and hey- if you’re reading this- let me know, ok? Leave a comment below.
Cheers!
My last post called “31 days” was sitting in my drafts box of wordpress. I’m still new to the blogging world. And unbelievably, only eighteen days remaining until our entire world will hopefully change.
Since last writing, Luis has had some great tastings, and some knock-his-head-against-the-wall tastings. We have a new mailbox (homemade with love for Father’s Day.) We’ve had a house overflowing with love, gluten-free carrot cake with cream cheese frosting and enough berries to create an American flag, overnight family guests, friends, firecrackers and bottle rockets launched from a 2004 Morgon. I meant to get a photo of that one.
I’ve finally convinced Luis after the exam to “let” us have backyard chickens as pets, and our celebratory family trip to Italy is in the works for the end of September. I’m working through my migraines and low energy these days with the help of a friend and acupuncturist and by giving up caffeine. We’ve switched entirely to fresh ground Swiss-Water processed decaf for mornings and our afternoon “espresso” fix. Today, his 3:00 ritual doppio spilled thick over the presentation he’s in the middle of for a famous steakhouse chain. Luis cleaned the spill while I made another. We toasted, kissed, and he went back to work. I brought the kids to A Latte Fun to bounce and get out some energy while I write and elevate my own.
As I talk to people about this journey toward the MS we’ve been traveling together, I inevitably hear one question every time, ” what comes after the test?” Until last week, I’ve always replied, “we have no idea.” I really didn’t have a clue, and perhaps I still don’t, but while eating my first bowl of pasta since my detox, I had a conversation of Thanks and frankness with my creator that went something like this:
Me: “Ok, God, Thank you for the inventors of pasta. Thank you for giving me the strength to commit the last 40 days to you. Thank you….. for Luis’ dedication, commitment, character and strength. I really am confident in You, Lord, that he’s going to pass this time. Luis has said he’s going to do his best and leave the rest up to You. If You, Daddy, want him to pass- let it be this time, and let us move on to the next chapter in our lives.”
God: “And, when he passes?”
Me: “What about when he passes? For ten years, Lord, I’ve been making excuses saying “I can’t right now because Luis is studying for this big test. After the MS. All those excuses. Well, my mind feels like this bowl of twisted pasta right now about what’s next? What’s next for us? For me?”
God: “Start dreaming again. For such a time as this.”
WOW! So, I’ve been dreaming again. Dreaming of the bed and breakfast/ retreat centers at the beach and in the vines we’ve always said we’d have together. Dreaming of writing every day about our adventures through Vegas, vineyards, vindication and vacations. Writing about weepy eyes and tears of joy from deliverance from wrestling with old demons. Journaling the best adventure of parenting and homeschooling.Dreaming of urban homesteading- a life of simplicity- producing more and consuming less. Dreaming of launching a collective of believers who love food, art, wine and the Lord. Dreaming of distant lands, road trips, bike rides to the beach as a family, cooking together and opening our home to friends, and just doing nothing for a while with Daddy again. Dreaming of being more and more in love each day with the man I married ten years ago. Through flaws, five thousand plus wine tastings, decanting practices, sabered champagne bottles and repetitive flash cards, he is perfect for me. And, I am so excited to have him, and ME all back.
Stick around and dream with me. Perhaps you are the one connection in a chain of events to make a dream reality.
We’ve had an eventful last few weeks that have kept me away from the computer. The boys are off bowling with the babysitters and I’m thrilled to be back.
The countdown is serious now. 31 days remaining until the Master Sommelier exam begins in Las Vegas. Luis has invited me to accompany him, so I’ll be right there- by his side- as I have been for ten years on this journey.
Since my last post, my busy-ness is largely a result of Luis’ schedule. His business travels have had him at the Pebble Beach Food and Wine Fest where he stayed in a majestic estate overlooking the fairways and Pacific Coast with colleagues while I homeschooled and detoxed. After California, Luis flew to Columbus Ohio for a master sommelier “boot camp” put on by a generous Master and mentor, Matt Citriglia. On Father’s Day, he returned from the Aspen Food & Wine Classic and turned around Monday to practice his service skills in Orlando at one of our favorite restaurants world-wide, Norman’s. Luis helped coach eight or nine servers last year from Norman’s pass their introductory sommelier test. Helping others and serving is where he truly thrives, so I’m praying hard his encouraging spirit is recognized this year on the big day.
When Luis is in town, our early morning routine goes like this: 1) water garden & pray 2) feed children 3) make Swiss Water decaf coffee and protein shakes- drink mine- his waits 4) taste him on six wines.
These morning practice tastings lead up to more focused practice tastings with Masters, all in preparation for the big exam. The boot camp has been one of the most helpful exercises during his ten years. Luis returned with a new level of understanding, some helpful study sheets about how decanting and champagne service are graded at the exam, and a confidence I’ve never seen in him on this pursuit. One of the reasons I fell so madly in love with him back in 1998 when he ran the House of Blues was how he commanded a room. Look out, world- Louie’s back and raring to go!
In the past few weeks since boot camp, Luis’ tastings with five different Masters have been his best. Thanks to Brian Koziel, Juan xxxxx, George Miliotis, Jay Fletcher and Eric Hemer for the advice and encouragement.
This morning, the score was Luis: 5.5, wines: .5! He “banked” four wines and had another 1.5 right in his initial conclusion. Next post, more explanation of the tasting system a Master uses to deduce the wines and some challenges we’ve been facing.
Cheers!
Carpe Diem. Change your diet, Change your life, Change your world! GROUND FLOOR OPPORTUNITY!
By Jen Reyneri | May 13, 2011
As many of you know, Luis and I are approaching our tenth anniversary on May 19 and have begun a new love-affair… with organics. We started our backyard organic garden in planters before we moved into our home last August. It was transplanted into its new soil within weeks (see pics below.) Through this beautiful process of sowing and reaping, I’ve seen how easy it can be to get overwhelmed with pests and how easy it must be for large farms to just SPRAY PESTICIDES to remove those pesky creatures that will take over if given an inch. And, we all know how toxic that is for our bodies. Some recent extended family health-issues have made us more aware of the serious importance of what we consume. We are what we eat.
Become An Insider Today
Register for FREE and receive the following benefits:
- Reserve your position in the network
- Begin building your own network prior to launch
- Be one of the first to try the Beyond Organic products
- Have access to Insider only education, training and events
The goal at Beyond Organic is to create a company that is focused on 3-dimensional success. To make a difference in your life by empowering you to:
- Change Your Diet… by consuming the world’s healthiest, sustainably produced foods and beverages.
- Change Your Life… by getting educated on the foods & beverages that you consume daily and creating a residual income to help you achieve your goals and dreams.
- Change Your World… by educating others about Beyond Organic and by partnering with domestic and international organizations around the world to provide food, shelter, and clothing to widows, orphans and those in need.
I am so excited about this post! I’m writing after recovering from a three day migraine while I wait for image files to upload to my iDisc… image files that are being utilized in an exciting computerized walking tour through the Science of Wine special event this Saturday night at the Orlando Science Center. In my last post, I mentioned my serendipitous meeting with the Center’s Director of Development.
She called me Monday to find out if I’d be interested in helping with images for this event. Ok, it’s super last minute, but I’ve always known I thrive in the eleventh hour. YEA! Part of the reason Luis and I took so many photos through Europe in 2004 was to be able to educate others on the winemaking process. It’s 2011. Here it is! As our three-year-old says all the time, “remember patience.” It’s pro-bono, so order an image for your wall to support this, ok? It’ll help me fund a new hard drive as I just discovered mine is inundated with almost 40,000 photos.
Luis (who is feeling quite stressed with the imminent exam only 75 days out) and I will be headed to Orlando for a mini tenth-anniversary getaway. In the process, we will probably “cheat” on the detox we just started. Sampling over 150 wines will be good for his palette- and our marriage. We had to pass on this cub scouts canoe trip. Wine wins this time.
Here’s a sampling of what you’ll see if you can make it Saturday night.
Cheers!
Wine. It seems to be following my life around everywhere. Maybe I’m just noticing it’s impact on culture more every day. We’ve just returned home after being in Orlando for the past few days while Luis was at a client’s conference and I played with the boys. I am so grateful for my blessed life. I’m not a theme-park-every trip kind of girl, yet we travel to O-Town (where Luis and I met thirteen years ago) frequently with him on business. This trip, we were able to catch up with an old friend who also travels and lives a charmed life in the wine biz with a family, and like us, often a dog in tow. We were reminiscing and dreaming of family outings on the Piazza at the super-dog- friendly Portofino Bay Hotel when we got a text message about Osama bid Laden’s death. Have I mentioned yet that we own an amazing Lagotto Romagnolo named Lola and will be breeding her soon? That’s another post altogether.
As a traveling homeschooling family, we do love the Orlando Science Center. This is probably our tenth visit to the OSC so we finally became members. This trip, in the Our Planet, Our Universe exhibit, I bumped into an amazing women who is the director of development for the OSC. She also happens to be “married” to the wine business, as her husband owns a successful Wine Shop in the Windermere area of Orlando. The science center staff was busy converting the LED displays on the huge spinning Earth to include maps and micro-climate visuals for different world wine growing regions in preparation for next Saturday nights exhibit entitled The Science of Wine. The event is so exciting I’m attempting to figure out how to go from canoeing with Cub Scouts in the daytime to donning a tasting glass and dress and making the drive for the evening’s event. I enjoyed an exciting conversation with her and hope to be toasting some time soon.
At least one Master Sommelier will be on hand to share knowledge, and there will be over 150 wines to sample plus education forums including fermentation samples and tons of other wine geeks raising glasses and eyebrows. You can still purchase tickets for $75 each, but they will sell out.
What do you think? Should we get a sitter and make the trek after a long day of canoeing?
Tonights tasting for our now less than 90-day countdown… Three whites:
1) Pinot Gris from Alsace (known as Pinot Grigio in Italy)
2) Riesling-also from Alsace
3) Grüner Veltliner- lovingly known in the wine world as GROONER.
Luis got two out of three on his blind tasting while Brazilian Samba played in the background. Our three year old swirled, sniffed, closed his eyes and reported confidently “pineapple” on the nose- he’s right. And me, I chose a glass of delicately copper-tinged Pinot Gris to compliment our delivery mushroom pizza and family Scrabble game. The dishes and unpacking can wait one more day. Life is too short not to savor each moment.
Cheers!
Many people think the Master Sommelier title is just about wine, but it encompasses spirits as well. When Luis took his Certified Specialist of Spirits exam to help him understand this side of the business and better prepare himself for his upcoming exam, the wheels in my brain started spinning. What exactly is the word spirit doing as a reference to alcohol? With my faith, when I think of spirit, I think first and foremost divine- HOLY spirit- not about my next alcoholic drink. I think about the supernatural and the being of each person. This questioning coupled with an engrained desire to understand language instilled from a mother who was an English teacher led me on a treasure hunt to the root of this word- as it related to a glass.
By definition, a spirit can be anything from 1) Air set in motion by breathing; breath; hence, sometimes, life itself, to 2) Energy, vivacity, ardor, enthusiasm, courage, etc. 3) Any liquid produced by distillation; especially, alcohol, the spirits, or spirit, of wine (it having been first distilled from wine): — often in the plural.
There must be a reason these words are related….My research led me to explanations from a word rooted in “al kool” ancient eye make-up to the invisible vapor created when a spirit is distilled, to the belief that a “spirit” would take over your being with too much of the liquid type consumed. When I asked Luis, he said funny- he had just read about the history of the word the week before. He’d understood its origins to be in the way a person’s reactions changed as if your spirit was freed- with its consumption. (Don’t quote me. We’re still hunting where he read this.)
On the website Culture of Spirits, there’s a great article on the history of alcohol. It seemed to be the most in depth I’ve discovered and captures a bit of all the definitions above. Check it out.
Meanwhile, Luis is thrilled to be done with the Spirits exam, which he described as 100-question technical multiple choice. I asked him to share a few sample questions to give an idea of what the test encompasses. 1. What are the base ingredients in the production of whisky?
2. Name five different botanicals in producing gin. 3. What is rum agricole? 4. What is the difference between cold compounding and compounding essence?
I know a couple, but on the rest, your guess is as good as mine
As for the overall Certified Specialist of Spirits Exam, here are his highlights:
1. It reinforced certain elements of the spirits world he knew.
2. He learned a lot more from the technical perspective.
3. There are so many perspectives from various educational organization and/or writers about the sprits category. Interpretation is left to the reader on whose research is most accurate.
4. The time allotted to answer 100 questions arrived quickly in one hour.
5. He needed a drink when he was done.
If you’re in the business, what do you think of the CSS? If you just like to drink a spirit, what’s your passion, and if you’re like me- I pray you are filled with The Spirit from above.
Cheers!
Luis has had the privilege of working with some of the greats in wine, and along the path we have developed great friendships. Andy McNamara is one of those we are blessed to know. His family is beautiful and I immediately loved his wife- her name is Jen. I caught up with Andy last week to uncover his “quest” to the Master Sommelier Diploma. One of ten candidates to pass this rigorous exam in 2007, Andy is also one of the very few in the court’s history to successfully complete all three portions and receive the highest score on his first sitting- tasting, service, and theory- and receive the coveted Krug cup- an award bestowed by Krug Champagne. Thanks, Andy for your time, insight, and inspiration. May your glass always be full.
JR: How did you get started in wine?
AM: “My father was a doctor, and he wasn’t home a lot. I had to divide my one-on-one time with him between two sisters and a brother. My dad got into wine late ’70′s, (Andrew was born in ’73) early 80′s. We were living outside Philadelphia. I would go with dad to pick up and pick out wine. I remember the wooden boxes, small wine shops, and Sunday evenings where we always had a nice bottle. I was allowed teeny tastes as a young boy, and it became a connection. Since then, I’ve always had a passion for it, because of being with Dad. One of my college graduation gifts from him was two cases of Bordeaux. I was a math major at Davidson College outside Charlotte, and became a stock broker- for seven years- and hated every minute. One day, my wife & I quit our jobs figuring there had to be something better in life. We were determined to figure our what we wanted to do- she wanted to be involved in children’s clothing- but I had no idea. So she asked, “what do you love?” I love wine and I love golf. Consequently, I went to work in a high-end boutique wine shop about 25 hours a week and in a golf pro shop another 25 hours a week. I started attending blind tastings. There was this really cool thing in Charlotte. We had five different groups with 22 members each. We’d each bring six wines- all blind. I remember this 1990 Louis Latour Corton Charlamange. When I tasted that, I thought- this is it! The owner of the wine shop had been in business a long time. There had been another MS come out of there years before- Robert Jones (MS in 2001) in Richmond, VA. The wine store owner said, “you should really think about doing this.” I did first level sommelier in Orlando. It took me about six months. It was one of those things where I just knew- this is a lot of fun! When I got the high score at the intro class, it made me think, I can do something with this- I’m in the wine business for good. It truly is a second career- but there won’t be a third.”
JR: On your journey to the MS, tell me about jobs and mentors.
AM: “My first wine shop was Arthur’s Wine Shop in Charlotte. The owner is still one of my best friends- Robert Balsley. On my MS pursuit- I’d been in the wine business about a year. I’d just passed my intro level, (sommelier certification) and I was doing an event with Paterno Wine Imports. Larry O’Brien (MS in 2001) was coming in to do a Gaja event. He became a great influence. Larry is one of my favorite people- now we are teaching a lot of courses together- it really is surreal.”
JR: What was your greatest challenge in becoming an MS and how did you overcome?
AM: “Believing that I was actually good at it- and finding the time for it- those were the greatest challenges to get here. It’s a HUGE time commitment! Then it is as much a total test of what you know and how well you know it (in the world of wines) and they are 2 different things. There’s a difference between knowing and completely understanding. I was at the Breakers then, before I was accepted in to advanced. I was learning a new job and studying all the time. Yeah, the biggest challenges were finding the time & making sure I was doing it (pursuing the MS) for the right reason- it was always about the wine. It had to be about the wine. It still is all about the wine.
I overcame my challenges with my support network. Three months before, I literally gave my wife one hour a week- Outback Steakhouse on Sunday nights. That was it. There were books everywhere. I was working 50 hours a week and studying another 50 hours a week. The support of my wife, my family, and my co-workers was unbelievable. No one put pressure on me- but I put enough on me- as I would beat myself up if I messed it up.
The year before, I took time off to compete in the best young sommelier competition. I thought I would do well and I did horribly. I’d never been so PO’d and the next week I was on vacation and spent the entire week beating myself up. After that, I swore I’d never mess up again, but I knew I couldn’t have done any more. I knew that I wasn’t going to take any of it for granted again. I knew that I could do it, I just needed to work as hard as I possibly could at it. I don’t know how or why I knew I could, I just felt like I had come that far I wasn’t going to stop then. My wife might call it being stubborn (!)… I had worked as hard as I possibly could and no matter the outcome, I wasn’t going to be disappointed in the result. I’d seen
what happened when I didn’t sacrifice, work at it incessantly and took
it for granted that I knew the material. I was just working harder at this than anything else I had ever done in my life and knew that I had given it my all. If it didn’t happen then, I was going to keep coming back until it did. So I guess you could say that I was at complete peace with myself and truly enjoyed the exam experience.”
JR: What does it mean to you to be an MS?
AM: “That’s such a hard question because it means a lot of different things. I found something I was actually good at. It means that I get to help other people truly enjoy this great business- and that is the most important thing. You don’t have to have it (the MS) to get people to enjoy wine. Everyone does something for their own reasons. But, if I can help someone be happy with their life, in a great career, then it’s all worth it. When you pass the advanced, it gives you good job security if you want it. The MS is for yourself- it’s a quest. Even when you get it- the quest never ends. You get where you want to get and you realize it’s only just started. I have known quite a few friends without supportive significant others- then it’s (the MS) not gonna happen. There is always pressure to do it- but you have to want to go for it so you can tell yourself that you’ve done it. The Masters isn’t really the goal. The goal is to learn as much as you can. You can get over a bar- but there’s always another bar.”
JR: How has the MS changed Andrew?
AM: “I don’t know… yeah, I kind of do know. It certainly gave me more confidence and made me stop caring what other people thought. I don’t mean that in an arrogant or conceited way- but just in a way to be free and myself. It changed my personality a good bit. Passing the exam doesn’t get you $100K paycheck or a million job offers in your inbox. But, it opens the door for possibilities. Luis’ successful career has proven that you don’t need it (the MS)- but, it builds a cache and opens a lot of doors being out in the wine community. I’m still an introverted guy who’d rather read a book and not talk to anyone, but that’s changing.”
JR: What is the most exciting place you’ve ever traveled?
AM: “South Africa.” (no thinking required) “Without question. I’ve never been to a place so beautiful, so welcoming, so different. They are right at the cusp- from a wine perspective- of making stuff that’s phenomenal that people don’t know about. You arrive to Cape Town after 30 hours of travel- it’s dark- and you wake up the next morning in another world. The people, the food, cross section of cultures- wow. Wine brings you there, but it’s such an amazing place.”
JR: What’s a place you’d like to visit that you haven’t been yet?
AM: “Germany- the motherland- I took seven years of German- all through school and haven’t been there. My dad collected German riesling. It’s one of my favorite wine regions in the world- I’ve got some old and some new in the cellar.”
JR: What’s your favorite food and wine pairing?
AM: “Anything with riesling or Champagne. I’m also an oysters and Chablis guy. Probably one of the best I’ve ever really had was Muscadet and unbelievably briny oysters from France.”
JR: What’s the biggest prize in your private cellar at home and what are a couple of your every day drinking wines?
AM: “My prize is not the most expensive- but one I’ll always remember. After I got the Krug cup, my buddies sent me a bottle of 1990 Krug- all signed. I’m sure I’ll drink it at some point- but don’t know when. It means far more to me than what’s in the bottle.
In the cellar, we have lots of riesling- tons of Barolo because
my wife loves it. Also Burgundy, mostly white. I still have a bunch of old Bordeaux. Every so often, I trade with my dad. I get the old, he gets the new.”
JR: What advice do you have for consumers at a restaurant and at retail?
AM: “Don’t be afraid to ask for help. If you have a bottle you like to drink- tell them, “I’d like something like that or something different than that” and don’t be afraid to try new things. I don’t usually order off the wine list. I ask the wine guy what’s been drinking well and what goes with the food?”
JR: What advice do you have for someone desiring to become a sommelier and possibly pursue the MS?
AM: “Make sure that’s its always fun. That you are on the quest for reasons that make you happy otherwise it’s just another job with pitfalls. If you’re in it because you love food, love wine, and love making people happy- that’s what it’s all about. Never think you know even 1% of everything out there- you don’t.”
JR: Any words of wisdom and advice for Luis as he enters the home stretch?
AM: “Believe that you can do it. Believe that you’re good enough. Believe that you belong. It’s a lot harder to do that than anyone thinks. Once you’ve studied and tasted and been through it- as much as you can- you’re really gaining confidence. KNOW that you’re good enough. NOT THINK IT- know it. I look forward to teaching with him. That’s the most fun and rewarding part of the whole thing. He can do this and he’s lucky to have a supportive family and wife- He’s gonna do it! When is up to him!”
After July 26, Luis and I hope to be toasting Andy and Jen with a little umbrella drink in hand from a hammock on a non-wine related mini getaway- the Cheeca Lodge in IslaMorada- a favorite of both Jens and our men. At the very least, a toast at Valentino’s. Until then- remember- it’s a journey, a quest. Enjoy the ride at peace. It’s all about the Vine, the wine and making others happy. Cheers!
Recent Comments