With the tax season upon us, we will all bring our organized mess of paperwork to our trusted accountant’s office in the coming weeks. Stewie, of Stewie and Stewie Accounting, will sort through it all. Low and behold, just a few short weeks later, poof!! – they’re done, expertly, efficiently and effectively. In the words of Biggie Smalls: “No need to worry, my accountant handles that.”

Educated wine professionals are the accountants of wine. They use their expertise to help you navigate the complex world of wine and at Spencer and Lynn, we have lots of “accountants” on our payroll. 

In 2012, the film “Somm” thrust wine professionals into the spotlight as it followed four candidates as they try to pass the intensely difficult Master Sommelier exam. The documentary illuminated the level of difficulty, skill and commitment it takes to become a professional Sommelier. I am often asked whether I am a sommelier. Spoiler alert: I am not. However, I have been studying wine for the past 8 years and working in the wine industry for the last 10.

The path to becoming well-educated in wine is filled with twist and turns and myriad options. Firstly, and arguably the most well-known wine education program is the Court of Masters. Then there’s the Wine and Spirit Education Trust, Society of Wine Educators, Institute of Master of Wine, and the International Sommelier Guild – all trade schools. Universities, such as UC Davis in California, offer bachelor’s degree programs in viticulture. And let’s not overlook an A.A.S in Wine Technology from Finger Lakes Community College. Keep in mind, this is only the short list of options available.

Critical to understanding the ever-confusing educational mediums for wine is to understand the final destination. If you want to work in a Michelin Star-rated restaurant, then Court of Masters is the ideal choice, which emphasizes hospitality and service. For those who prefer lab work, university courses or an A.A.S in Wine Tech is the way to go. For an expert blend of knowledge and service, look no further than the Society of Wine Educators or the Wine and Spirit Education Trust. And, if you simply want to learn more and explore the world of wine, start with tasting classes that intertwine knowledge and fun. Lucky for you, we know this really cool wine shop that hosts some great classes! (Hint: it’s us! In case you missed my plug there).

As for me, I’m currently finishing my diploma in wine through the Wine and Spirit Education Trust. When I started my wine studies, I wasn’t quite sure where it would take me, but I knew I wanted to know more. One of the first things I discovered is that wine is extremely hard work – it’s sore feet, back aching, sweaty, bone breaking work. Undoubtably, my time in between the vines are the moments I cherish the most. My first walk through a vineyard ignited a part of my soul that I didn’t know existed. Now, years later, despite almost cutting my finger off while pruning Cabernet Franc; hot, long days of green harvesting Cabernet Sauvignon; hauling 40 pounds buckets of Merlot onto a moving tractor; sorting Pinot Noir grapes till 11 p.m. or most recently, breaking my ankle while cleaning a tank of Sauvignon Blanc - I’d do it all again and again.

Right now, you’re probably asking yourself: How is any of this helpful with picking out a wine for tonight’s dinner?

Well, through my studies, I learned the major soil types of the Piemonte region of Italy. Fruit harvested from vineyards with blue grey marl produce aromatic wines that are more approachable in their youth. In contrast, vineyards with yellow-grey compacted sand and clay, yield wines that need ample time to age because in their youth they are extremely tannic and closed off. I also learned direction of expose and amount of sunlight plays a critical role in fruit ripeness and development. Knowing this information means that the perfect wine to compliment tonight’s Bolognese is Fratelli Alessandria 2019 Langhe Nebbiolo “Prinsiot” and the wine you should save for your 10-year anniversary is Fratelli Alessandria 2017 Barolo “Monvigliero.”

I study wine because, deep down, I’m a wine nerd. How can you not be in awe of the fact that the two wines listed above are made by the same producer, using similar winemaking methods and yet are completely differrent?

More importantly, it doesn’t matter to me that you may not know the ‘proper’ vocabulary or the way to describe the structural integrity of wine. It is my responsibility, as a trained wine professional, to know those things and to guide you through the madness that is the wine world. Much like an accountant who knows the ins and outs of filing taxes, it’s my job to know the ins and outs of wine.

Here, at Spencer and Lynn, the members of our team are all educated wine professionals who learned from one of the mediums I mentioned earlier. Each of our team members, myself included, came from different facets of the wine industry. Our team offers a unique perspective into the wine world that is unparalleled elsewhere. Ultimately, what brought us together is our love for wine and our desire to share that with the people who walk through our doors. Each of us have different tastes and preferences and we don’t always like the same wines or spirits. We don’t always agree on which wine is better, but we can all agree on one thing – that Biggies Smalls was really onto something, and you should always “sip Champagne when you’re thirsty!”

Chi chi,
Kathryn