This week on The Reluctant Somm, we travel to South Africa (figuratively!) to sit down with Ali Verburg, the second generation now at the helm of Luddite Wines and Saboteur Wines. Ali’s life has been intrinsically linked to the vineyard, growing up deeply immersed in her family's winemaking journey in the Bot River region.

Ali shares the compelling story of her parents, Niels and Penny, who, after meeting at Elsenburg Agricultural College and gaining international winemaking experience across France, Chile, New Zealand, Australia, and Greece, finally found their home on a small farm in South Africa. We delve into Ali's own global harvest experiences, from Michigan to St. Emilion and the Rheinhessen, which have shaped her unique perspective. Beyond the grapes, we explore Luddite’s distinctive philosophy – a commitment to human connection and employment in an increasingly automated world. Ali discusses their experimental grape varieties and how, in an industry often embracing new technologies, Luddite intentionally champions the vital role of people in crafting their wines, offering a thoughtful counterpoint to the march of automation.

Tune in for an insightful conversation about family legacy, global winemaking adventures, and the surprisingly human-centric approach behind some of South Africa’s most compelling wines.

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San Francisco's vibrant restaurant scene is built on the passion and hard work of individuals with diverse backgrounds, and this week on The Reluctant Somm, we speak with one of them: Jordan Abraham, the Beverage Manager for The Wild and Yokai. His journey in the hospitality industry began in Santa Cruz, working at a local dive bar. This experience then led him through the bar and restaurant cultures of Australia and New York City, shaping his unique perspective on the beverage world.

Jordan takes us behind the scenes of the recent evolution of Gozu into The Wild, focusing on his role in developing the exciting new beverage offerings, working alongside the talented culinary team led by Chef Marc Zimmerman. We delve into The Wild's innovative approach to pairings, where thoughtfully selected wines share the spotlight with a full spirits pairing designed to complement their menu – a reflection of Jordan's well-rounded expertise. He also shares his insights on San Francisco's exceptional access to fine wines and spirits and the art of curating a compelling and balanced drink menu. As a special treat, Jordan also gives us an insider's look by highlighting some of his favorite dishes currently on The Wild's menu.

Tune in to hear Jordan's story, a journey that underscores the dedication and diverse experiences that contribute to the success of the restaurant industry.

Wines Drank:

2019 Sandhi Blanc de Noirs

2020 C.H. Berres Riesling, Ürziger Würzgarten

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Ever wonder what it takes to run the massive food and beverage program at a venue like San Francisco's Chase Center? This week on The Reluctant Somm, we sit down with Bay Area native Brooke Lieberwitz, the powerhouse who oversaw it all. From her early days in the local scene to managing beverage programs at Oracle Park and the Exploratorium, Brooke shares her journey navigating the high-pressure world of large-scale hospitality. We delve into the intricate dance of managing huge teams and countless moving parts, highlighting her remarkable ability to maintain calm and focus amidst the energy of thousands of fans. Brooke is now bringing her expertise to Intuit, running their food and beverage program.

Beyond the scale of her previous roles, Brooke also reveals the thoughtful curation behind the Chase Center's wine program, a refreshing commitment to featuring smaller, often local producers – a truly unique approach for such a major venue. Join us for an insightful conversation that explores the challenges and rewards of bringing a personal touch to a grand stage, offering a behind-the-scenes look at the dedication it takes to pour the perfect glass, no matter the size of the crowd.

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From a teenage harvest in Argentina's Calchaqui Valley to a deep immersion in Spanish wines and a dynamic partnership in California's minimal intervention scene, Jehan Hakimian's journey in the wine world is anything but conventional. This week on The Reluctant Somm, we trace Jehan's path, exploring his extensive experience in wine sales and his profound knowledge of Spain's diverse terroir. We also delve into his collaboration with Ryan Stirm in Los Chuchaquis (Quechua for "without legs"!), uncovering their philosophy of crafting sparkling Albariño, Sangiovese, and other unique varietals from old vines with minimal intervention and maximum flavor. Jehan also sheds light on Stirm Wines, Ryan's original label focused on naturally made Riesling and historic Central Coast grapes like Cabernet Pfeffer. Join us for a conversation that bridges continents and winemaking philosophies, revealing the passion and dedication behind these compelling wines.

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Discover the captivating journey of Paul Baldi, a Champagne native who honed his craft in the prestigious restaurants of Paris before making his mark in California at Atelier Crenn and The Battery. This episode dives into the exciting evolution within Champagne, the realities of the hospitality industry since the pandemic, and the complexities of wine distribution across the country. Paul also shares the story behind his own Champagne, Champagne Baldi - Pain, and his new venture, Voila Wine, a platform offering a curated selection and expert wine concierge services to make wine discovery approachable and enjoyable.

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#Champagne #CaliforniaWine #HospitalityIndustry #WinePodcast #PaulBaldi #VoilaWine #WineConcierge #AtelierCrenn #TheBatterySF #WineLover #Podcast #Interview

Join Chris for a conversation with Peter Andrews, founder of Culture Wine Co. a fantastic South African import book, as they delve into the fascinating world of Chenin Blanc. In anticipation of the upcoming Hella Chenin Fest, they'll explore exceptional selections from both South Africa and the United States, highlighting Peter's expertise in sourcing distinctive wines. Peter also shares his insights on building community within the wine industry and navigating the current landscape of international tariffs through the lens of Culture Wine Co.'s mission.

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#wine #podcast #southafrica #cheninblanc #hellacheninfest #culturewineco #community #tariffs

In this insightful episode, we sit down with the incredibly talented Chef Celtin Hendrickson of Prelude, a restaurant recently acknowledged with a Michelin "nod." Celtin takes us on his inspiring journey, starting from his early days as a dishwasher to becoming the driving force behind a unique and elevated take on Southern cuisine right here in California. Discover how childhood memories, especially those of his grandmother's grits, deeply influence his innovative tasting menus. Celtin shares how he masterfully blends the nostalgia of authentic Southern flavors with the incredible local ingredients found in California, even drawing inspiration from places beyond our region. Beyond the exceptional food, Chef Hendrickson passionately discusses his philosophy on hospitality. He emphasizes the importance of creating a truly welcoming and special experience for every guest, breaking down the traditional "fourth wall" to reveal the human element and heart behind his dedicated team. Tune in to hear Celtin's personal stories, his creative process, and his vision for bringing a taste of Southern soul to the California culinary landscape at Prelude.

Topics Covered:

• Chef Celtin Hendrickson's journey from dishwasher to chef

• The inspiration behind Prelude's elevated Southern tasting menu

• The influence of childhood memories and family recipes • Blending Southern nostalgia with California ingredients

• Celtin's philosophy on hospitality and guest experience

• Breaking the fourth wall and the human element in restaurants

• Getting a Michelin "nod" acknowledgment

• AND so much more! Listen and watch to see what he has to say.

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#wine #podcast #interview #sommelier #restaurant #sanfrancisco #riesling #beveragedirector #hospitality

From a high school gig at a local Mexican joint to working in a restaurant in Honduras while diving the depths of its reefs, Adam Robins' path to beverage director at San Francisco's State Bird Provisions, The Progress, and Anchovy Bar is anything but ordinary. We trace his journey, from Michael Mina's influence to his deep dive into German Riesling, and explore the importance of connecting directly with the producers behind the bottle. Adam shares his unique perspective on the industry, reminding us that "it takes work to have fun." Join us as we uncover the story behind the list, and discover the dedication it takes to craft a truly unforgettable dining experience.

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