The Exclusive Blacklist...A True Story

I want to tell you a true story.  Just a little over a year ago, I called an old friend who had been one of my wine reps when I first got into the industry.  I called him because I was looking for a particular brand of wine that I knew his distribution company carried.  How did I know that they carried it?  Two reasons.  Our ABC board has a website that will list every wine, spirit, and beer that is approved in the Commonwealth.  I also knew because I had reached out to the winery owner to find out which distribution company had it and just how many cases they had in its warehouse.  I called my friend because I was surprised when I was told by another person at the same company that they didn't carry it.  Because I knew that my friend would tell me the truth, I called him.

At first, my friend told me that they didn't have it.  When I explained to him how I knew that they had it, he asked for some time to look into it.  The following day, he called me back to tell me that they had it in a warehouse in Norfolk and no one was interested in getting it here to Richmond.  Because my friend realized that it made no sense and wanted the sale, he made sure that his company transported my order to the Richmond warehouse so that I could pick it up.

I've always wondered had this wine not been owned and produced by an African-American would I have had to jump through such hoops.  I could understand if it didn't sell well.  But it seemed to be selling just fine in Total Wine and other big box stores.  Hmmm.

I do not believe that this story is unique.  So what can we do about it? I know, it's wine.  Doesn't seem that important.  But it is important.  The Exclusive Blacklist is important and events like it are lifelines for those brave souls who dare enter this tough industry.

I've charged myself with hosting an event to celebrate African-Americans in the wine industry.  The purpose is to introduce these wines to my family, friends, and colleagues and passing the assignment on to them.  If we like the wines, we should buy the wines and ask the wine retailers and restaurants that we support to make these wines available.  Just how much Yellow Tail can we drink?  We deserve the best!  And many of the wines that you will taste at The Exclusive Blacklist are rated high and receive critical acclaim by wine aficionados everywhere.  We invite you to be the judge!

This year, cast your vote to decide who goes home with our beautiful People's Choice award.  In order to vote, you must be present.  Here's how:

The Exclusive Blacklist
The Shoppes at The Renaissance
101 W. Broad Street
Richmond, VA 23220

Call 804-993-4130 for tickets or email me at thevinewineclub@gmail.com for more information.

Meritage: I Thought You Knew

A couple of weeks ago on "Off The Vine with Benita and Terricinia", we were having a conversation all the while tasting some really nice wines from Hayes Valley Vineyards.  Recently, I went back and (bravely) listened to the show.  First let me apologize for the shenanigans and silliness.  We've warned you that if you want to learn anything from the show, you should tune in early because once we start, it goes down from there.  But on the more serious side, I heard myself mention that I was drinking a Meritage.  I said it with confidence and a conviction that everyone listening knew what I was talking about.  I said it with an unintentional arrogance.  So please forgive me for being a snob that one time.

So what is Meritage?  Meritage is a wine that is made of two or more of specific noble grapes of Bordeaux.  It can be either red or white. In making a Meritage, no grapes can comprise more than 90% of the blend.  If these specific qualities are not met, you got yourself some other blend but not a Meritage.  The name itself (rhymes with heritage) is made up of the word "merit" which reflects the quality of the grapes and "heritage" which represents tradition.  A Meritage does not have to be produced in France.  They are made all over the world. The one that I was drinking is from Central Coast (California).

There are a lot of wines and wine terms that are "givens" for what is actually in the bottle.  For instance, Pouilly- Fuisse is Chardonnay, Vouvray is Chenin Blanc, etc.  We know that because we've learned that.  We've learned that there are specific regions that produce wines from very specific grapes.  In most instances, the wines are named after the regions and not the grape.  I don't know about you, but I am starting to see more winemakers "dumb down" the labels to tell us exactly what's in the bottle.  For that, I am grateful.  I don't want every time that I drink wine to turn into a test of my memory of geography.  I'm exhausted just thinking about it!


Want to win a pair of tickets to a wine class?  Email me at thevinewineclub@gmail.com with the "noble" grapes that can be used to make a red Meritage.  The contest ends on September 18, 2015.  We will enter the correct responses in a drawing for two tickets to our "How To Taste Wine Like a Pro" class that takes place on October 1, 2015.

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Dear Wine, I've Cheated but I Love You Still

I was raised by my dad.  When he had his friends over, I never saw little cute drinks with umbrellas in them.  I rarely saw them mix anything with orange juice and never even had cranberry juice in my refrigerator until I became an adult.  When I think back, the only wine we had was Tawny Port. and trust me, it wasn't a good one.  What I saw were various versions of liquid that looked like tea and smelled like gasoline. (And burned like hell!)  I knew that one day, although I've become sorta like a wine expert, I would take it back "home" to explore what my father and his friends were drinking and cozy up to the brown liquor.

So here is my confession.  I have fallen in love with Bourbon.

Recently, G and I visited a friend who is a real Bourbon connoisseur.  He has launched a company that does Bourbon education through classes or parties.  His Bourbon stash looked more robust than most ABC store whiskey aisles!  During our visit, our friend treated us to one of his Bourbon "tours".  We discussed many of the nuances that make this fine whiskey as diverse and refined as wine.  Made with at least 51% corn in new oak barrels that have been charred on the inside, I found that the care put into achieving optimal results was no different than the making of a quality wine.  As we talked, even the language in describing the nose, taste, and textures were no different than what we use when we talk about the qualities of wine.  After tasting about 9 different Bourbons, I knew that I could do this all night and still not know all that there is to know about the complexities of Bourbon.  But because I'm in love, the courtship will continue.

Any good Sommelier should know not only wine but spirits as well.  So I am committed to stepping up my game by becoming a Bourbon Sommelier (yes, that is a real things!).  Over the next few months, my friend and I will be planning an event that features my two loves...wine and bourbon...so stay tuned!

If you're interested in a Bourbon tasting or class, email me at thevinewineclub@gmail.com.  I will pass your information along to my friend (until we officially rollout his marketing plan).

Pairing Smairing....Just Drink What You Like!

Last week, Off The Vine with Benita and Terricinia was a great show!  Not that others haven't been great but our guest and my friend Brian Fairtile made it extra special.  Of course it is always to connect with old friends (Brian and go way back like car seats), but to have a "second" to what Terricinia and I say all of the time.  Our radio show discussion related to grilling, the wines that we typically drink with grilled foods and why.  Not only is Brian a wine expert, he also co-hosts a radio show called "Grilliant Ideas".  Since he knows his way around the grill, Brian led in the discussion about the food.  We talked about the wines that we (meaning the three of us) typically enjoy with beef, various forms of fish, including shell fish, and grilled vegetables.  You can click here to listen to the show.

If you only remember one thing from the conversation, that should be to drink what you like.  Yes, so many wine experts and aficionados suggest Cabernet Sauvignon with steak but if you like something else, drink it!  Wine is for pleasure.  You should enjoy what you drink.  Enjoy White Zinfandel with steak?  Have at it!  A lot of wine snobs will swear by certain pairings.  And yes, they have a reason that makes perfectly good sense.  The balance between fruit and acidity is a key factor the wine pairing process and of course, each wine has its own distinguishing characteristics that make it a likely palate pleaser with foods.  But your palate rules.  Do you!

Don't forget to join us for Downtown UNCORKED with Internationally Acclaimed Jeweler Jay Sharpe on July 15th.  The cost is $55 to include jewelry making materials, hands-on learning, wine, and light refreshments.  The class starts at 6:15 pm.  RSVP to thevinewineclub@gmail.com or call 804-993-4130.  Class size is limited.

Check out Milo Case, our celebrity guest on Friday!  His show was hott!!!  Listen and purchase his music here.  

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I Would Have Learned Geography A Lot Sooner Had They Taught Us About Wine in High School

Let me say this first just to get it out of the way.  While attempting to learn about wine, it is a whole lot easier if you don't mind a lot of sampling.  Hopefully, no one needed to hear that and everyone reading this is already an avid fan of the vino.  But just in case I'm speaking to some book worms who just want to read all about it and never truly get to the best part of studying wine.  Of course, that would be the drinking part.

I've been asked a lot recently about the best books to get when trying to learn about wines or to get a certification that deems you an expert on some level.  This was something that I had to look up.  I hadn't realized that it had been about 9 years since I took my first Sommelier exam with The Court of Master Sommeliers.  My books were old, some tattered, and all had rings from the bottom of a red wine glass.  Don't judge me!  Let's just say that the books were definitely well used.  Initially, I thought that my books would have been outdated because so many things were changing in the wine industry.  The use of technology has definitely changed the wine making process.  But after flipping through the books, I was reminded that the wine still had the same bases...the grape and geography.  Geography plays a major role in the taste and quality of the grape.  Therefore, one key resource for any wine library is a wine atlas.  The one that I have is a pretty large coffee table book with maps in full color that show the key factors that manipulate the taste of the grapes.  Mountains, nearby rivers, and limestone are just a few of nature's "ingredients" that impacts the growth of a grape.  Once you know the geography of the region where the grape was grown, you can actually taste it in the wine.  I remember learning about limestone that was in the Loire Valley.  After that, I could always taste it in a Sancerre (some of my favorite Sauvignon Blancs).  Knowing geography made the blind tasting portion of the course just a little bit easier (still hard but at least made my guesses make sense).  I'm serious, had they paired wine with geography in high school, I would have aced it!  Only in Italy, I guess.

A second must- have book for your collection is The Wine Bible.  It is a classic resource that gives characteristics of varietal and shares information about what grapes are grown in specific growing regions.  Additionally, the book shares information about growing seasons, climates, geography, and identifies some of the top wine producers by region.  A final book that I would suggest as a staple when learning about wine is Kevin Zraly's Windows on the World:  Complete Wine Course.  It's a textbook that is for a person who wants more than to be the hit of his office party.  This book is for the person who is a little more serious about their wine game.

There are  so many books that you could get that will help you with your wine knowledge.  But all books need an accompaniment.  Experience is a good teacher.  Experience the lessons with wine.  A good bottle of wine can help you remember a lot of what you learn from the books.  Or make you forget.  I can't remember.

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When Pairing Goes Wrong

I know!  It's been quite a while since I have blogged anything.  I have been quite busy with other aspects of the company.  Have I still been drinking wine?  Yes.  Have I still had thoughts to share?  Yes. But all of the IT folks that I know have warned against having liquids near the computer so the choice was wine glass or computer.

This weekend, I took myself on a dinner date.  I wanted three things:  a patio, sun, and seafood. I crave patio dining in the spring!  Clear skies and warm temps make me one happy girl.  I found what I wanted at Riptides.  Walking in, I read on the specials board that they had a swordfish topped with a Thai Sweet Chile Sauce.  It sounded delicious but before even being seated, I knew that I may have a conflict on my hands.  You see, I wanted to taste the season.  I wanted the brightness of the sky in my glass.  I wanted Sauvignon Blanc. What I love about the wine is the barely ripe grapefruit characteristic of those from New Zealand.  I ordered a glass...from New Zealand, and it was everything that I wanted.  It was chilled a little colder than a wine snob may recommend but just the way I desired on this warm evening.  As I waited for my dinner to arrive (I went with the special), I savored my liquid companion.  The crispness of the wine was a great backdrop to the hint of green tropical fruit on the nose and the bright citrus that pleased the palate.  I have to admit though that as I enjoyed the wine and the atmosphere, I was a little distracted by what I knew was going to be a bad relationship.  This Sauvignon Blanc was not going to be a good pairing with the sauce on my fish.  I was contemplating ordering a glass of iced tea to have with my meal.  Maybe I would finish the wine before the food came and then order something else, I thought.  But the pour was pretty generous, and, although the restaurant was busy, the food came fairly quickly.  I had to make a decision.  Order more wine with my meal or try to force this marriage of Sauvignon Blanc and Thai Sweet Chile.  Well I didn't force it or order something else from the cellar.  I did what all sensible wine drinkers would do.  I enjoyed my dinner and finished my wine when done.

I get asked a lot to pair wines with meals.  I do it when asked but I first try to find out what the person enjoys.  You should drink what you like and not worry about what foods it pairs with.  I am no expert.  I just have more practice than a lot of people.  Like you, I drink what I like most of the time despite what I am having to eat.  I just drink it before or after the meal. Oh, who am I kidding?  The wine just may be my meal.  So this is for you:  when wine pairing goes wrong, give the wine your undivided attention.  Make it the finale.

Featured Sauvignon Blanc:  Glazebook Sauvignon Blanc, New Zealand.  I like to call it "Spring in a glass".  Bright citrus and barely ripe tropical fruit.  Visit our site at The Vine Wine Club and get a bottle today.

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The Reason Behind "The Exclusive Blacklist"

The Exclusive Blacklist is a first of its kind in Richmond, VA.  Hosted by The Vine Wine Club, the event features six African-American wineries and wine brands that have not quite enjoyed mainstream exposure in the area.  From each of the six wineries and brands represented, our guests will be able to taste 3 of their superior wines.  Heavy hors d’ oeuvres and live jazz will cap off a phenomenal experience.  The Exclusive Blacklist will be held on February 12, 2015 at Richmond’s picturesque Virginia War Memorial.  Tickets are $75.

Why The Exclusive Blacklist?

I’ve been to lots and lots of wine tastings and expos.  I’ve attended Virginia wine festivals, Italian Wine Festivals, Napa festivals, and many others.  After leaving those events, I sought out many of the brands that I had tasted and identified new favorites over the years.  So back in November, jazz great Marcus Johnson was a guest on my show “Off the Vine with Benita and Terricinia”.  During the show, he shared with us that he was in Minneapolis meeting with the corporate offices of a chain of well-known stores.  He was trying to get his wines on the shelves.  We continued the conversation to talk about the various obstacles to getting a brand on the shelf.  Money is the biggest barrier because advertising and marketing make it easier to get a store to carry the brand.  And with states having varying laws that regulate the sale of alcohol, it may be a challenging finding distribution in that particular state.  So this idea of an expo was born.  But we wanted this event to be celebratory.  We wanted to “toast” to the brands and shine a spotlight on phenomenal artisan wines, with a backdrop of great food, music, and fellowship.  The Exclusive Blacklist is a marketing event.  It is a wine tasting with an up close and personal meet and greet with some of the owners.  Marcus Johnson of Flo Brands and Gwen Hurt of Shoe Crazy Wines will be there to meet the guests and discuss their wines.  We will also introduce Felicia Cosby, an aspiring urban winery owner, who is already making wines that will sure to develop a cult following.

Other featured wines are Wisdom Oak of Charlottesville, VA, Mouton Noir of Oregon, and Seven Sisters from South Africa.

Our event sponsors are The Law Offices of Alex Taylor, Speak to Your Spirit, Boss-Chi Catering and Concessions, Inc., Dr. Charles Sutton, Moore’s Auto Body and Paint Shop, and Haywood’s Photos.

Our goal is to make this an annual event by introducing six new wineries each year.  The objective is to grow awareness organically by introducing the owners to the people who will support the brands.  The Exclusive Blacklist will be our signature event.

The Vine Wine Club

The Vine Wine Club is an online retail shop and club that cellars quality and limited produced wines from all over the world.  Our goal is to deliver the best pours to your door by purchasing, signing up for classes, and memorable educational and promotional events.  The membership is $40 per month which includes 2 bottles of wine, discounts on other events, and special member only offerings.  The Vine Wine Club hosts a weekly radio show that airs on Fridays at 3:00 on the May We Help You Radio Network.  Visit our site at www.thevinewineclub.com or call 804-993-4130 for tickets and more information about upcoming events.

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Never Forget Your First Love

I remember my first introduction to Riesling.  I was at one of my favorite restaurants back in the mid-nineties.  At the time, my wine experience was limited to White Zinfandel.  I asked my server to introduce me to something new.  I was ready to move on from the pink stuff.  He introduced me to Johannesburg Riesling.  Like a lot of folks (some may not be willing to admit it), I initially thought this was a wine from South Africa.  But, nope.  It wasn’t.  It is merely a varietal of the grape.  This particular wine, I remember, was from Washington.  I fell in love with Riesling on that day.  My server may have coached me but I tasted hints of peach and honey and loved the overall fruitiness of what I was tasting.  My new wine, Riesling.  I remember shopping every Friday for Rieslings.  More and more, the wines that I selected weren’t quite like the ones that I had tasted that evening at the restaurant.  I have had some that are bone dry and others that are almost dessert wine clones.  Why?  Because I was tasting wines from various parts of the world.  Yes, they were all Rieslings but why did they taste so different?  The Rieslings from Washington tasted different from the ones from New York.  And they tasted different from the ones grown in Germany.  And then the Germans made them in their own range of styles that they identify on the bottles as Kabinett, Auslese, Spatlese, Beerenauslese…STOP!!!  That seemed so overwhelming for me to learn.  This was one grape, for goodness sake!  But Riesling was my first teacher on how grapes grown in various parts of the world can make such a difference in the bottle.  Most Rieslings are great food wines with their unique balance of acidity and fruit. ‘Tis the season for Riesling.  Because of its versatility, it is a perfect food wine that pairs well with your traditional holiday fare.  Try it with your turkey and sage dressing.  Riesling…my first love.

Revelry Riesling is our November Wine of the Month at The Vine Wine Club.  Use code “November” for free shipping on two or more bottles. 

Have You Listened to the Radio Show?

Join us each Friday on the May We Help You Radio Network at 3:00 pm for wine education, helpful tips, and fun.  "Off The Vine with Benita and Terricinia" can be found on Blog Talk Radio or you can listen on your phone at 646-652-2512.

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"Something to Wine About"

All This Time, I've Been Saying that I Don't Like Chardonnay

How can one grape taste so doggone different?  Well let me just tell you about my evolution.  I remember years ago when I started this life long lesson into wine, I couldn't stand Chardonnay.  My first experience was one that was over done in American Oak, giving me the mouthful of butter, making me long for a piece of toasted bread.  I remember it coating my tongue and making it very difficult to taste the next wine in the tasting order.  I remember the brand (but I won't say the name...but you wine folks will know it because it was the hottest brand selling back in the early 2000's). After that, I swore off Chardonnay.  As I continued to countless tastings, I would always skip the popular white wine.  I frequented the same wine shop every Friday so the owner got to know me quite well.  She noticed one day at a wine dinner that I always avoided Chards when she offered them.  Finally, she asked why.  At the dinner, she had a Chardonnay that she explained had been fermented in stainless steel.  My first thought was why would it matter.  Pleasantly surprised, this time I recognized more green apple and that it was quite a bit more acidic than the Chardonnays that I had come to know.  Okay, so I like steel fermented Chardonnays.  A few weeks later, I asked my server at a restaurant if the Chardonnay that I was about to select was oak or steel fermented.  He told me that it was French Oak. I guess that befuddled look on my face told a story that I had no clue what that meant.  Fortunately, he read me and offered me a taste before I made the commitment of buying a glass.  He explained that the French Oak wouldn't impart the buttery notes that the American Oak would.  What I found for myself was that I still got the green apple but it was softer.  The wine felt almost round in my mouth.  Hmmm, I liked this French Oak fermented Chardonnay.  Up until this point, almost all of the Chardonnay that I had tasted had come from California.  So imagine my surprise when I realized that this white wine that I was drinking from France was called Burgundy, and it was Chardonnay.  Wait a minute!  Everything that I knew (which wasn't much apparently) about burgundy was that it was a color in the red family so of course a Burgundy has to be red.  I had no clue that Burgundy was a region that produced some of the best grown Chardonnay in the world.  These white grapes from Burgundy, fermented in French oak changed my mind.  I love Chardonnay!  I had to share my experience through a wine class where I only featured Chardonnay just to show my friends who were still novices at the time that the process makes the difference.  And all this time that I've been saying that I don't like Chardonnay....clueless!

Hit us up on Facebook at The Vine Wine Club if you're interested in a Chardonnay Tasting Tour Class. Follow my evolution with friends!

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Benita

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Grape Expectations

As you may know, Fridays are a big day for The Vine Wine Club because we taste wines to place in our shop.  We look forward to it!  Last week was filled with as much anticipation as the others Fridays.  There is a child-like excitement in the room as our rep pulls the samples from her bag.  My favorites tend to be the reds that I know that she's opened early enough in the day that they've been allowed time to breathe.  Last Friday, she pulled out an Amarone.  My absolute favorite.  Known for its full-bodied mocha richness, ripeness beyond regular harvest, and relatively high alcohol volume, I was bracing myself for this little touch of heaven in a glass.  As I tasted through the rest of the offerings, my mind stayed on what awaited me...what was certain to be the last tasting of the evening...the bottle that I was assured to finish later on that evening.  The process of making Amarone sets this wine a part and places it in an elite category.  The grapes are allowed to hang on the vines a little longer than other grapes.  When they are finally harvested, the grapes are placed on a screen to dry out even more, allowing the sugar to become more concentrated and the grapes to lose water.  When the grapes are finally pressed, the resulting juice is normally aged about 5 years.  When my Amarone was poured, my mind had already made up in my mind that it was going to be the best thing that I would have today.  Even though it wasn't as dark in color as an Amarone typically is and poured a little light, I was still anticipating greatness.  I wasn't so pleased.  I didn't taste that rich glass of raisins that I expected.  I didn't get that mouthful of ripeness that I anticipated.  Disappointed, I realized that I had just had my first experience of a bad year.  My educated guess was that 2009 had possibly been a wet year which would have presented a challenge for winemakers.  But what do I know?  What I did know is that this wasn't what I expected and I will wait for a better vintage for my customers.  You're welcome!

In case you are curious, it was a wet year.  I did some homework.
http://italianwinereview.wordpress.com/2013/02/02/the-2009-amarone-to-be-approached-with-caution/

Benita

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Summertime

Summer, summer, summertime!  Memorial Day is upon us!  Some consider it the official beginning of summer.  Pools open, the beach traffic in this part of the country starts to pick up, and vacation plans are executed.  We've anxiously anticipated its arrival and now it's here!   This weekend, I hung out with The Tipsy Sommelier.  Saturday was a bright a sunny day and warm enough to sit outside comfortably.  So we sat down with a few open bottles of wine and enjoyed a buffet of crabs and sweet corn on the cob.  Our interest wasn't about pairing initially. It was merely supposed to be a social occasion.  But we started a discussion about what wine do you take when you are asked to bring wine to the cookout.  What goes with what?  I ended up with two glasses.  Not because of greed but because I was drinking a delicious Cabernet Franc before we sat down to eat and wanted to finish it after cracking a few crabs. Can't waste good wine, you know. I used the second glass to try a few different wines with my meal.  (Disclaimer:  I am not big on pairings.  I believe that you should drink what you like.  But since people often times ask, I don't object to sharing the little bit that I've learned over the years.)  I tasted through 2 oz  pours of Pinot Gris, Muscat, and a semi-dry Riesling.  The Pinot Gris didn't seem to stand up.  Compared to the spiciness of the seasoned crabs and the sweetness of the meat, the Pinot Gris faded way to the back.  It played like a blank canvas waiting to be brought to life with vibrant color.  Secondly, I tried the Muscat.  This Alsacean style had fruit on the entrance but a clean and dry finish.  For my personal preference, a little too fruity for the succulent crab meat but I did love the fact that the sweetness didn't coat your tongue like some muscats do.  I made a mental note to have that Barth Rene' Muscat again with Thai or Indian food.  Finally, the semi-dry Riesling made perfect sense.  It was just sweet enough to balance out the spice rendered by the Old Bay on the crabs and just acidic enough to balance the butter of the corn on the cob.  Lamoreaux Landing Semi-Dry Riesling could easily be a crowd favorite at cookouts as it will handle most salads, chicken, and seafood and be an excellent stand alone offering as you sit around the pool.  So what's in your glass?

Benita

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All That Sparkles isn't Champagne

Picky, picky, picky are those folks in a little town in France that make some of the finest sparkling wines in the world.  But hey, they have a right to be.  They have a process that has been proven to delight our taste buds and heighten our senses for centuries.  Champagne!  Even the name sounds rich.  In the season of celebrations, lots of bottles will be popped and the bubbles will fly.  But not all can afford to let the Champagne flow.  Thankfully, there are some great alternatives.  Each year for Mother's Day, we enjoy brunch with mimosas.  Now when I have Champagne, I won't add orange juice.  So I typically opt for a Cava, Spain's offering to sparkling wines.  Made mostly of xarel-lo, it is traditionally made in the champenoise method.  Because of its citrus notes, I think it is perfect with mimosas.  Another option is Prosecco, grown from grapes primarily from the Veneto region of Italy.  Like Champagne, it is a great aperitif.  Can I be frank?  Most of us who do not study wine or make this a part of our daily lives cannot blind taste the difference between Champagne, Cava, or Prosecco, and that's being real.  But where we all can see the difference is the price tag.  Cava and Prosecco are far more budget friendly.  So when you are celebrating with friends, family, at a wedding, or just because it's Monday, you don't have to bust the bank account.  Try a Cava or Prosecco.  Ain't nothing wrong with ballin' on a budget!

Congratulations to our newest Virginia State University Alumnus...Navi Lewis Johnson!

Mark your calendars!  June 6 kicks off "Off The Vine with Benita and Terricinia" on May We Help You Radio.  Our show will air weekly at 3:00 pm.  More details to come.

Benita

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On Google +Vine Wine 

The Vine Wine Club is Coming!!!

I miss my wine friends!!!!  Closing down Grapes & Barley in December 2009 was bittersweet.  I met so many people who have since become family to me.  We went on the best "business" trips to Napa, Italy, The Biltmore, and many other places disguised as excuses to drink wine.  What an experience!  Well, now I am coming back to the profession that I have missed tremendously.  Talk about turning your love into your living! This is the countdown to The Vine Wine Club!  The website will launch in July.  In the meantime, I am building my social media accounts and setting everything in motion for a successful launch.  Details of how you can join are coming soon.  So join me on Google + at Vine Wine.  Give me a few days and I will have Pinterest and Twitter accounts too.  I will keep you posted.

The Vine Wine Club

www.thevinewineclub.com

Site launch in July.

Follow the blog for updates on pre-launch parties and early membership deals!

Benita