Mark Dominik enters his 17th year with the Buccaneers organization and his third season as general manager in 2011, after being named the fourth general manager in team history on January 17, 2009. Over the past 16 seasons, Dominik has contributed to seven playoff appearances and four division titles.
In only two seasons leading the Buccaneers’ front office, Dominik has already gained a reputation as one of the league’s top talent evaluators, with a keen aptitude for finding late-round gems, in addition to fully utilizing the “second draft”—bringing in rookie contributors through undrafted free agency, scouring the waiver wire and opposing teams’ practice squads. I found Mark to be very passionate about football, his family, our military, and of course wine. We were able to catch up with Mark during Tampa Bay’s bye week and we were very appreciative about that. “Are you ready for some football?!”
How did you get into the NFL?
At the University of Kansas (Sports Mgmt) they were just starting out w the new program. Most schools back then did not carry it but I jumped right in. I started volunteering my time w the athletic department and got recommended to the KC Chiefs for the first ever scouting internship…I spent year and half there…then came to Tampa in 95 and have been here ever since.
How long have you been in the Tampa Bay Buccaneer organization?
17 years! I started in scouting…worked w Sam Wyche then he got fired and we hired Tony Dungy (which I like to tell people I hired him but I was only 24!) so I didn’t have alot to do with it. I have worked w 10 different head coaches and 7 different GM’s so I have learned alot from many different people. I have now been the general manager for three years. (Mark became GM at 37!)
Did you like Tony Dungy?
Love him. He is everything you hope he is…if anything he is one of the wisest men I have ever been around.
When did you get into wine?
My wife was a waitress at a famous steak restaurant and became very interested in wine…she got me hooked! It was around 1996 when we started to fall in love with wine. I slowly started to accumulate wine starting from ’96 on.
What is your favorite wine?
If you have to put me on the spot I will say Brunello…I really enjoy Italians.
Your on the clock…what’s the first overall pick for Mark Dominik?
Wow…gonna stay in Italy and say Masseto. Also enjoy Phelps cab’s and starting to really learn about burgundy and in the summer always Sauvignon blanc.
Do you travel to wine regions?
When I was a scout I would always try and get to the 49er and Oakland games so I could get out to Napa. I use to go alot more but since becoming the gm I haven’t had the time recently. I have always wanted to do Oregon so that’s next on the agenda.
What’s your opinion of Washington State?
Love it…I was lucky enough to get on Quilceda Creeks list in 02.
Favorite restaurants?
In Tampa…Burns is the best! We recently had a 48 Bordeaux and a 56 Burgundy…outstanding! Its the most impressive wine list I have ever seen. Outside of Tampa I am a big fan of Roy’s. Tampa has been adding alot of great restaurants over the years…another favorite is 717.
As everyone knows we are HUGE supporters of our service men and woman…and very involved in Wounded Warrior..I know that’s important to you as well…why is that? (Mark had just returned this day from visiting wounded warriors w Josh Freeman and Kellen Winslow) I grew up in a military family, with my grandfather serving in WW1. My dad was in the Navy…both uncles served and my father in law served over 20 years. Its about sacrifice and the choice they make to protect us. Over 99% of this country has freedom because 1% volunteers to defend us. Getting out to the hospitals is just a way to say thanks.
A proud supporter of the United States military, Dominik is an auxiliary member of the Veterans of Foreign Wars Post 4321 and sponsored and has participated in a golf tournament at MacDill Air Force Base to aid in the renovation project for Post 4321 headquarters. He has also established a close relationship with the James A. Haley Veterans’ Hospital where he regularly visits wounded warriors and volunteers with their “Helping Hands” program. During the season, Dominik sponsors “Dominik’s Den,” a ticket program that provided a special game day experience for military servicemen and women
Favorite wine story?
I was able to be out to Shafer vineyards 5 times in ’04 and was able to see the entire process (from buds coming through, harvest, and even helped bottle alongside Doug Shafer) it was awesome!
And by the way Shafer scores a 92 for the ’04 vintage so maybe Mark has a future in wine making!
How big is your current collection?
Well since we have 3 youngsters we seem to be dwindling down just a little 
but we are currently around 1,000 bottles.
Tampa Bay is currently 4-4 where do you finish? What I want to see more from this club is consistency. We did split w the Saints…and other than the game against the 49ERS we have competed each week.
J&C is going on record as TB will beat Green Bay!
Whats the biggest change in your 17 years in the NFL?
The players size and speed. Its amazing how 17 years ago a lineman was 240 now they are 340! Also there is much more scoring…defense is almost there to just contain the other offense.
Favorite quote?
“You can become smart in anything that’s important to you.”
Occupy Napa Valley
At Drink Better Wine, we’re in the business of helping clients obtain wines and spirits that will blow them away. We specialize in labels that represent the fruit of a time and a place, created by artisans blending tradition and technique. But every day we deal in a reality straight out of Dickens – it’s the best of times and the worst of times for the wine collector. The wine press (paper and cyber) brings every corner of the wine world to our consciousness: on the acquisition front, websites abound, wine retailers are everywhere, and – at least in our corner of the universe – even grocery stores have an obligatory wine department. But the frustrating irony of the new wine world is that just as we have so much information, and so many possibilities tempt us, the same forces affecting nearly every industry have permeated our quest for new beverage experiences.
Even the seasoned wine lover has to look bewilderingly at the hundreds of racked bottles at the wine superstore, or the dozens of pages on the corporate online shopping cart. As international conglomerates snap up every successful label, state wholesalers tighten their stranglehold on what can be legally sold in each state, and they will choose what can most easily be mass-marketed and resupplied. The result: just about every bottle you see on the supermarket shelf represents hundreds of thousands of cases in production.
If you want to enjoy wine and spirits the way the best artisans make them in miniscule quantities, loyal to their home soil and climate and crafted to bring out the finest nuances over many years, devoid of shortcut chemicals and processes, getting your hands on them can be pretty tricky. That’s what Drink Better Wine, and this blog, is all about. We use only suppliers that purchase directly from independent producers making tiny batches (from a few dozen to a couple thousand cases) of craft wines and spirits using safe and natural components and methodologies.
Occupy Napa Valley? I guess consolidation and corporatization can be expected throughout the hills of California, but these days it’s hard to find an old line independent family producer of Bordeaux or Burgundy, Rioja or the Rheinhessen. You can’t blame a struggling winemaker for selling his fermented soul for economic security and the promise of great prosperity, but it means that those who persevere making wines the way they are called to do – instead of what corporate marketing teams dictate – should be supported and rewarded for their dedication, their courage and their risk.
We Highly Recommend…
We hope you enjoy our offerings both liquid and literary, and feel free to respond with questions and comments at 224-795-7866.
2005 Bordeaux – Right Bank (extreme) Rarities The 2005 vintage was terrific all over France, but some very famous wine writers were late to the party. Vintage number ratings (and some individual label ratings) are often adjusted over time by the more conscientious wine experts, and 2005s have been maturing much better than anticipated. Bordeaux in particular can be subject to revisiting, as many breathless initial reports are based on barrel samples that can be quite different from the bottle you open many years later. Unfortunately, commodity pricing of prominent Bordeaux upon release can result in overcharging at the bottle, often measured in hundreds of dollars. This is an argument for the virtues of buying older vintages where hopefully the market has wielded some pricing justice, but the market can quickly be empty of those vintages.
Likewise you can find serious bargains in underrated labels, and downright steals in little-known ones. As it happens, our dedication to limited-production, artisan wines puts us in the enviable position to frequently obtain tremendous deals on wines unavailable anywhere else, at prices contracted before the hype. As the 2005s are nearly gone in many categories, we are fortunate to offer two 2005 Right Bank Bordeaux, the ones that traditionally take so long to mature they tell you to buy them for your kids. The ideal conditions of 2005 has made these treasures far more accessible much earlier than usual, as reflected in constant upgrades in popular Vintage Ratings.
Wine Guru Robert Parker now rates 2005 Pomerol a “95,” and St Emilion a “99.” Our two 2005 Bordeaux offerings aren’t famous, partly because the estate names are nearly unpronounceable even for French wines, and partly because the Pomerol has a production of only 2000 cases, the St Emilion under 1000 cases. Here are the thumbnail specs: 2005 Chateau Petit Frombrauge Pomerol ($70) a 17th Century estate originally a monastery, one of the oldest properties in the oldest district of Bordeaux. Oddly, it’s considered an up-and-coming operation! Merlot with some Cabernet Franc in different amounts each vintage.
2005 Vieux Chateau Ferron St Emilion ($53), named for the iron content in the soil. To the usual Merlot, It adds 5% each Cabernet Franc and Petit Verdot, both mostly for aromatics, all from minimum 40-year-old vines. This is old-time winemaking at its best, including fining with egg whites, aged 18 months in oak, based on constant monitoring of each individual barrel as it matures.
Both of these wines should have at this point 1-2 hours of decanting, and honestly exact flavors are difficult to predict. Both are big, powerful, tannic wines that let loose many flavors as they open – the St Emilion more red cassis, the Pomerol more vanilla, but it’s so much more. We suggest taking this rare opportunity to compare two hand-made masterpieces from a great year in the most famous wine region on earth, and enough to cellar for tasting a bit of local Bordeaux history years from now!
Drink Better Wine Team
As many of you know, Joseph and Curtis build wine cellars across the country…but our humidor and engraving service is also a very large part of our business. We are the largest engraving and humidor supplier to our US troops… and are VERY proud of that fact. Having engraved humidors for soldiers in Iraq, Afghanistan, Japan, Germany, and many other places, we always go out of our way to support our veterans…with proceeds supporting the work of the Wounded Warrior Foundation.
We were also very honored to be able to engrave a “last minute” gift to one of our boyhood idols, Mr Nolan Ryan, strikeout king and President of the Texas Rangers. His assistant had asked if we could provide an engraving for a gift within 3 days.
Normally it takes up to two weeks but, for Nolan Ryan, we were able to pull it off in time for a very special ceremony (his AAA coach’s 1,500 wins). I cannot think of another player whom I respect more…both on and off the field. Mr Ryan is one of the few “stars” whose name I would be PROUD of my sons to wear (if only he was a Yankee).
Just to show how truly classy Mr Ryan is, check out what came in the mail today.
Its always a pleasure to support great people. Our men and woman who serve this great nation are first and foremost…but Mr Ryan is not far behind. God Bless America!
Most people know Drew Bledsoe as a football quarterback in the National Football League, best known as the starting quarterback for the New England Patriots from 1993-2001. After his retirement in 2007, Drew created the Doubleback Winery along with his close friend Chris Figgins. The company’s grapes are harvested from McQueen Vineyards and Flying B Vineyards, located in and around the Walla Walla, Washington wine region. Doubleback wine has enjoyed recent success, placing 53rd overall in Wine Spectator’s Top 100 wines. Bledsoe also has a vested interest in Bledsoe Capital Group, which is committed to facilitating the capitalization, development, and marketing of its diverse holdings and investments. In his spare time, he also works with many philanthropic organizations.
Drew Bledsoe has led an amazing life, so we were excited to have a chance to speak with him about his life and his passion for wine. Let’s chat with Drew!
Who were some of your biggest influences in your life?
OBVIOUSLY my folks…they are my foundation. Specifically to wine Chris Figgins..he has been an amazing mentor/partner who I continue to learn from each day.
Favorite coach?
Mike Price from my college days….as to the NFL Sean Payton.
Obviously you always had a passion for sports/football…when and where did the wine passion come from?
It was kind of an evolution…my wife and I started to drink wine w dinner and found it so much more interesting then any other beverage we use to have. We then took a trip to Napa and started to learn about the whole process. First your a farmer,then a winemaker, then marketing and distribution. I found the entire process fascinating…just starting out with a piece of bare ground and ending up with a work of art in a bottle which you can share w friends and family. So I not only thought it could be a great business but also a wonderful lifestyle as well.
I have to say Walla Walla is one of my favorite regions…tremendous values…what are some of your favorites outside of Walla?
Huge fan of Oregon pinot especially 2008. I also love Italian wine…they really reward age and of course with a little effort in the kitchen pairings can be magical.
Please tell us about Doubleback and how it begun?
We originally bought land in Columbia Valley had no idea at that point Chris Figgins our old neighbor would even consider working outside of Lionetti. He agreed to sit down and meet I thought we were meeting so that I could pick his brain…little did I know he was actually interviewing me to see if I was truly serious…thankfully I convinced him! I then hired Chris as my winemaker and consultant thereafter and with Chris direction we decided from a branding standpoint and quality standpoint that Walla Walla (where I grew up) would be where we would begin. We sold the Columbia Valley and now have 2 estates vineyards which is where we produced the 07 and 08 w all purchased fruit (Figgins family,7 Hills,PepperBridge, and LeFore). 2010 is when we will begin to integrate our own fruit.
How much time do you spend in the vineyards?
4-6 days per month…and well over 10 marketing trips throughout the year. (Mass, Texas, Arizona, Cali etc) Our goal for distribution will be 2-3,000 cases.
What types of wine do you make/ and how much production?
Doubleback Cabernet (and this year will release 100 cases of Shiraz strictly for mailing list and J&C fans around $45 per bottle)
Being a father of 3 (Drew has 4) I really respect the way you have always lead by example and been a great father….in order please describe what you think is the hardest:
- Being a father (Most Important no question)
- Making wine/running a vineyard (raising kids and vines alot of similarities…when raising vines and you give them everything they want you end up with big overripe sloppy berries and no complexity…but when you hold back with just the right amounts…and sometime stress them and make them work for it…much like children make them work and develop character and qualities you will be proud of.)
- Mo Lewis hit (Quick and very painful…but basically over and done with after 6 weeks of laying around the hospital)
- Training camp (tough to leave Montana and the family but was fun and the fact I was a QB I didn’t have to bust heads all day!)
Are the kids following you in either sports or wine making?
My kids have helped plant vines and have also helped during harvest. As to sports they are truly into everything…much like the way I was growing up.
Favorite college story? ( that you can tell )
My favorite game (rival was U 0F WASHINGTON) early 90′s era they were in the national hunt…92 over in Pullman and it snowed 8″ and we beat them down pretty good. Off the field I loved the small school feel and often wonder what it would of been like to spend another year there.
Did you get to spend alot of time with your grandfather?
(Great Grandfather, Albert McQueen Bledsoe, was a ship’s captain during World War II and a Rear Admiral) We are HUGE supporters of our men and women who have served this great nation and granted us the ability to live with freedom.
Please tell us about him…
My great grandpa was a rear admiral in WWII…my Grandpa Stew was at UCLA when we were bombed…the next morning he and his best friend signed up….went to flight school and eventually landed in Top Gun school (where they eventually became instructors) He did see service where his best friend died while ejecting from his burning plane…but signaled to Grandpa Stew thumbs up to the Flag (signaling it was worth dying for) on his flight jacket as he was going down.
Favorite Bands?
My Morning Jacket, Wilco, Amos Lee, Brett Dennen
Whats your favorite wine/food pairing?
I am pretty easy… Lamb chops & a big cab or a bolognese and a Brunello.
Where can our readers purchase Doubleback wine?
The Doubleback website or through J&C.
How important is it to properly cellar wine? And why do you feel EVERYONE should have a J&C wine cellar?
Wines really reward some time laying down to fully integrate…I obviously know my wine the best…and it’s amazing to see how our wine has evolved over the years…all those components seem to integrate and become one and that’s when the wine becomes truly special. Most of the old world wines almost demand it…like a decade before they are even approachable.
Drew will be offering signed mags of the 2010 Doubleback on a first come first serve basis…please contact us for more information.
The Brooklyn Winery is not your average wine bar. In fact, it’s not just a wine bar, it’s a winery. Their goal is to remove the mystery surrounding wine by making this oft-intimidating beverage accessible in a variety of enjoyable ways. Whether it’s hanging in the wine bar or making your own barrel of wine alongside their award winning winemaker, it truly is a great place to be. We hope you will visit and support our friends and new partners at 213 North 8th Street Brooklyn, NY 11211.
Below you will find a video interview with our friend Albert Hasse, Sales and Account Manager at Brooklyn Winery. Enjoy!
How does one store wine in a very tiny apartment or space in New York City? The first thing to do is call an experienced wine cellar designer to walk through the space and truly see what is possible. Having built thousands of wine cellars, coolers, and wine rack options in NYC for over 10 years, we know how to maximize wine storage for small spaces.
There are a few questions you should ask yourself:
- How many bottles would I like to store?
- Does it need to be refrigerated?
- Is it a show piece, or just simple storage?
- What is my budget?
- What am I willing to give up in terms of space (and believe it or not we have converted bedrooms, bathrooms etc).
So here are our top 10 tips to storing wine in a tiny space:
- Find out what the building will allow (is it a co-op? condo? etc) once that is determined you can then decide where, how, and when your wine storage can begin.
- If refrigerated (cooling system) split system? self contained? If self contained, there will need to be a space as big as the wine storage space to vent into (example being a converted closet the unit could be located above the door and vent into hallway outside the cellar) you will be surprised how many solutions there are with the proper design and budget. Cooling units start $700 and can run as high as 5k…but for smaller spaces you’re more likely to be in the $1,500 area.
- In NYC, the apartments are usually small but many have high ceilings which would allow for additional wine storage. So remove that painting and create a true work of art with dramatic and tall wine storage
- Think horizontally as well as vertically! Designing bottles with horizontal storage allows for a much smaller footprint into the overall space (vs. the bottle being cork forward) the difference is 9″.
- If you are looking for a show piece then a spot where it is visible is the best option. One of the most popular solutions is coat closets or pantries. Do you really need all those spices?
- A tasting table which can easily convert to a dining room table, desk etc with plenty of racking underneath for wine storage. A simple 50″ x 24″ table can hold well over 150 bottles.
- Wine fridge/cooler are easily built into existing cabinets or niche areas. (They can easily be used as end tables as well!)
- Wine cabinets are normally bulky, but elevating a cabinet off the ground on a spare wall with horizontal storage could have a footprint only 6-7″ off of the wall in which it hangs from.
- Is there a common space shared with the building? We have been installing wine lockers in common storage areas where owners can either buy or rent lockers for wine storage.
- Sit back and evaluate how many bottles you would like to store and how many will simply turn over. If the majority will be consumed, then a custom wine rack on any wall could be the answer. Try to find a spot that is away from any window or use UV glass in the cabinet or wine cooler.
I encourage you to seek options toward your tiny space…where there is a will (and a great designer) there is a way!
Stay Thirsty.
Our latest project consisted of a client’s need to find a home for 1500+ bottles…the challenge was the exact numbers of case bins that needed to be stored and a clear desire for a dramatic wine storage presentation.
The home, located in Westchester NY, had an unfinished basement where the custom wine cellar would be built. Our cellar design consultation (both for wine storage and the build out of the wine room) uncovered the client’s needs and wants. The customers made it very clear how many OWC (original wood case bins) were to be stored, but were very open to 750 storage, horizontal displays, and, of course, dramatic windows and door.
We decided that the existing hvac trunk would become a soffit (left side of room) but enclosed a column in a rather seamless way. While we began constructing the shell we also began to sketch out the racking lay-out. Once we agreed on the design, the homeowners chose Sapele Mahogany for the wine racks and a patterned stone tile for the floor. The lighting was clean and simple with several 3″ cans and sconces. The wine racks were very challenging because of the different ceiling heights but came out fantastic.
The wine cellar was a true build-out in every sense of the word, with several challenges including but not limited to placement of the cooling system coil and compressor, the unique ceiling heights, the time frame of the build-out…but as always we were on time and on budget!
We are able to build, ship and in most cases install wine racks and millwork anywhere in the world using just about any species of wood or metal. Please browse our new and improved website where you can find metal / wood wine racks, doors, many different cooling unit options ( including self contained, split and ducted) , wine cellar ladders, and cellar management.
While many people love the South Jersey and Philadelphia area for the great museums, beaches, nightlife, sporting teams, and of course great restaurants, it’s also one of Joseph & Curtis’ favorite places to build wine cellars. With current and past projects in 1706 Rittenhouse Square, Philadelphia, Huntingdon Valley PA, Bucks County PA, Medford NJ, Voorhees NJ, Ardmore PA, Haddon Heights, Stone Harbor, Avalon, Harvey Cedars, Long Beach Island, Margate and Longport, we certainly spend alot of time there. Whether “working” at the Borgata (wink, wink) or taking in the Brandywine Polo Club events, there is many a time when we are in the Philly area.
Some of our favorite spots, which will certainly be on our new hospitality tab, include Girasole (AC), Ristorante Panorama, Del Frisco’s Double Eagle, Barbuzzo, and Liberte’ at the Palomar.
So if you’re in the South Jersey/Philly area, our wine cellar design experts can turn your wine cellar dream into a custom wine cellar reality. Tell us what your style, size and budget guidelines are, and we can design a custom wine cellar that will suit your space and your lifestyle. We can insulate, seal (vapor barrier) and set up cooling in your wine cellar. Custom wine racks are our specialty, and we can design and construct a wine rack system that will hold all your bottles…beautifully.
As we have learned over the years, there is one common theme among these clients: a love and passion for wine, the Flyers, Eagles, and of course the Fightin’ Phils!
Those of you who are not familiar with Terry Theise are in for a treat. In May of 2008 the Silver Spring wine importer won the industry’s top prize, a James Beard Foundation medal for the nation’s outstanding wine and spirits professional. Theise doesn’t shrink from such challenges as convincing Americans that they should drink wines with names such as Schlossbockelheimer In Den Felsen Riesling Auslese. Simply put he is a master, a professor, and a nut all wrapped into one amazing wine aficionado! So sit back and enjoy!
Don’t forget to check out Terry’s book Reading Between the Wines – cheers!
We decided to shoot a quick video in one of our latest wine cellar projects. This custom wine cellar was a 8 x 10 room with a bottle capacity just about 1,000 bottles. It has some terrific features which we hope you will all enjoy!
These days, when it comes to wine, you can find a great bottle originating from every continent across the globe. When looking to travel to and explore the numerous wine regions, many wine enthusiasts immediately think of France as their first stop, and understandably so. Personally, I would choose Italy, and more specifically the Barolo region because wines from Barolo tend to be most of my favorites. My suggestion is to first visit the region where your favorite wine is born.
I recently found some great suggestions, from CheapFlights, who published an article titled Top Ten Wine Regions Around The World. Definitely go to the region that produces your favorite wines first, then compile your bucket list for future wine region travels.
What wine regions have you been to? Please share some of your experiences in the comments below.
Cheers!
Joseph & Curtis offers custom engraving of names, company logos or designs into our wood, metal, or glass items. Whatever your needs may be, let us know how Joseph and Curtis can help your business. With full line of desktop humidors, cigar cabinet displays, cigar accessories and a variety of premium cigars for your business.
Our accessory range includes: travel humidors, cigar cutters, tubes, cases, ashtrays, lighters, point of sale countertop displays and more. We service tobacco shops, cigar stores, small retailers and full line distributors and have the ability to fulfill orders of any size from a single piece to thousands of items.
Fathers Day is fast approaching, (June 19th) and we have grouped together some of our best ideas that would make a great gift idea for Dad! Of course, these would make great gift ideas for a Graduation Gift or a Groomsmen Gift for an up-coming wedding or for a Wedding Anniversary gift! Please be sure to visit our Engravable Humidor section as well!
Joseph and Curtis are honored to be the #1 supplier of humidors and engravings for the U.S. military. Each humidor represents the pride and accomplishment of our U.S. servicemen and women. We takes great pride in every engraving that we produce. For any occasion, whether shopping for retirement, award, or promotion, our personalized military humidors make great military gifts. We are sure that you will agree.
Our personalized military humidors may be custom personalized during the ordering process. All of our military engravings are made in the USA and are 100% satisfaction guaranteed. Our military engravings cover many different cigar products such as military humidors, desktop humidors, glass top humidors, name plates, cigars, cigar cutters, even gift sets.
Available in a variety of designs, these personalized cigar humidors are the perfect gift for the cigar aficionado and are ideal for executives, retirees, new graduates, groomsmen gifts, soldiers or anyone who enjoys a good smoke!
Anytime I get the chance to go to Yankee Stadium is a treat…but Monday night was in the “amazing” category. One of our wine cellar clients asked me to join him for the game. The seats happened to be Legend seats…which allowed us access to the Legends Suite Club and hospitality area.
I was blown away. The food was outstanding as was the service. Dinner consisted of crab legs…sushi..and soft shell crab as well as filet mignon.
I was equally impressed with the wine list. We chose a Columbia crest reserve which we all agreed was outstanding. Having heard all of the rumblings of the expensive seats, I have to say they were well worth it. 
The staff walked me through the wine storage area and pointed out some of their favorite picks. The sommelier shared the Ornellaia and three other picks,which included a riesling which really complemented the crab legs!
This is not your daddy’s Yankee Stadium. From our seats we were able to enjoy a bottle of wine, crab legs and of course all the peanuts we could eat. I think everyone knows how well the Yankees run their baseball business but I had no idea how well they run their hospitality business. All in all, it was a terrific night with the Yankees win, great wine, and great friends. We cannot begin to express the gratitude Joe and myself have for ALL of our amazing customers, many of whom have become great friends.
Cheers!
Joseph and Curtis are proud to announce our commercial rack division. The commercial wine racks can be purchased under our “wine racks” tab on the home page. The racks can be purchased through the website and usually delivered within 2 weeks. The commercial wine racks are made from pine, premium redwood, and mahogany. With a choice of quality woods and a huge range of sizes and configurations, our commercial wine racks help you project the image you want.
There are many considerations when choosing a commercial wine rack. You must consider size, price, appearance and durability. Our commercial wine racks are available in a range of sizes and configurations to suit every store.
Choose a standing bottle commercial wine rack for highly visible labels, or a style with individual racking for each bottle. Most styles are available in several woods, so you can create the look you want or match the commercial wine racks you already have in your store.
If it is wine display merchandising that you desire or if you’re looking to improve your point of purchase wine sales, you can find what you need from our large selection of commercial wine racks. If you need assistance designing your wine store, allow our commercial staff designer to assist you.
View all commercial wine racks
Contact Us today for a complimentary design and consultation.
The wine world is filled with many interesting people. It’s quite a change for two retired stock traders who use to sit in front of screens (after we each moved away from the CME floor) where in a 6 hour trading day you may speak to 1 person. Two of the most knowledgeable wine guys we happen to have the pleasure of meeting and working with are the Brothers Skurnik (no relation to the Johnson) Harmon and Michael Skurnik, from Michael Skurnik Wines, who have been selecting, representing, and tasting some of the best wines for over 25 years…we got a chance to catch up and learn more about them:
Video Interview
(please turn up your volume when watching the video)
Picture Gallery
Q&A with Harmon Skurnik
Please tell us about how you got your start in wine…as well as your passion for it?
My earliest exposure to fine wine was as a teenager at my kitchen table in Merrick, Long Island. My parents were passionate travelers and in 1970, returned from a trip to France, where they caught the wine bug. My mom came back a wine collector, and my dad retro-fitted a walk-in freezer in my basement into a 55-degree wine cellar. Mom went on a buying spree, purchasing many wines by the case – at ridiculously low prices by today’s standards – of ’61 and ’66 Bordeaux, ’61 Chateauneuf-du-Papes, and wonderful Rieslings from Germany, among other things. And at a time when most Americans were drinking soda pop with dinner, we had fine wine on the table. It is really my mom’s passion that first showed Michael and I what wine appreciation was all about. And, lucky for us, we were able to expand on that passion and turn it into a career, as well as a pretty successful wine importing company that now employs over 50 people. We are ever grateful to my parents for discovering wine when they did.
When did occur to you that you might be able to make a living from it?
For me, it was 1989. At the time, I was on quite a different career path from Michael – I was a marketing research manager at BBDO, the large advertising agency based in New York City, working on accounts like Apple Computer, Pepsi, and The US Navy of all things… Michael actually started the company in 1987, while he was still working for Mommessin (a French Burgundy negociant) as their national sales manager. He dabbled in distribution on the side, utilizing his license to bring in a few cases for his friends from a select few boutique California wineries, and that was the genesis of the company. Michael started to bring in more and more cases, and asked me to help him out in my spare time (I was proficient with the newly released Macintosh personal computer) so I put together his price lists and marketing materials. I always told Michael that if the company could ever support me (I had a small baby at the time), I’d be willing to drop everything and join him. That fateful day came in March of 1989, when he called me to say he had landed a fabulous portfolio of French wines from a guy named Kermit Lynch on the West Coast, and said “it’s time to quit your job.” I immediately did, joining the fledgling company.
Please tell us about your experience w Kevin Zraly and Windows era.
Kevin was an early mentor for both of us, but certainly more for Michael, who worked directly for him as his assistant cellarmaster in the late 70s. After graduating with a degree in zoology (of all things), Michael worked as a waiter at Windows on the World, atop the World Trade Center. At the time, the restaurant was in its heyday as celebs from Mick Jagger to Jackie O would dine in the main dining room… Michael was making great money (big tips!) but he built a relationship with Kevin aka “wine wunderkind” as they used to call him. Kevin had built perhaps the finest wine cellar in the country up there in the sky…and Michael eventually decided to take a huge pay cut to work as a cellar rat for him. Of course, that was a great (and fast) education for Michael, as everything from 1945 Bordeaux to 1969 Grand Cru Burgundies were opened every night…
I graduated college in 1979, but in the summers of 77 and 78 I worked in the Windows dining room as well, as a busboy and lunch waiter (that money wasn’t bad either for a college student!) and I also volunteered to help Kevin administer his famous Windows on the World wine course in 1989, when it was clear I was going to make wine my career…
What exactly does your company do? I know you distribute mainly in the tri-state area… But you also recently became a national distributor?
What do we do? It’s pretty simple actually. We taste, select, represent and sell to the wholesale trade – quality wines, mostly from small artisanal wine-making families. But yes, we started out as a tiny New York distributor only, with just 6 California wines in our book. Then came Kermit Lynch’s French portfolio, which gave us the “street cred” we needed, and really allowed us to grow (and for Michael to bring me in as a partner!). From there, we expanded into Italian wines with Marc de Grazia Selections, then German wines with the wonderful Terry Theise Selections, and so on…Eventually, we got a license in the Garden State of New Jersey, and now Connecticut too…Our distribution business today is mainly focused in these three states, servicing fine restaurants, wine shops, hotels etc.
In 1999, our relationship with Terry Theise was so good, that he entrusted us with overseeing his national business as well, and we thus became a national importer. Today, we ship Terry Theise Selections of German wine, Austrian wine and Champagne, and an additional portfolio of wines from around the world, to 45 or so states.
As my father used to say, “not too shabby!”
How does Skurnik pick the wines that you will add to the portfolio?
Well, today, it is a little different than in the early days. Back then, we really had to comb the countryside, tasting, networking, always looking for the next hot brand, whether in California or Europe. We were constantly asking people in the business to recommend addresses of the up and coming winemakers who were doing interesting things, and then we’d go visit and taste out of barrel, and if we liked his wines, we’d have to convince him why he should entrust a small company like us to represent him… Today it’s a little different. Luckily, we have developed a stellar reputation in the wine world, so many producers know about us, and if they are looking for distribution, they come knocking. And we usually ask them to send us samples to taste, and if we like them, we will then meet with them, travel to the winery, get to know them, and then finally educate the staff about them.
How do you and Michael divide up responsibilities now?
I’d like to say that we each have our own specialty with distinct responsibilities, but it’s not really the case. We both run the company. We both taste every wine that aspires to be in our portfolio, we both interview every candidate that we hire, and we both manage and review all our employees together. I guess you can say Michael and I are a pretty successful team, because that is truly how we operate. Of course, there are times when we can’t convince each other of a particular point of view – and that’s when Michael reminds me of whose name is on the door – but that happens rarely. I guess our upbringing as competitive – but friendly – brothers, allows us to work through our differences in constructive ways…
How similar are your palates?
Eerily similar. It wasn’t always that way, though, but when you taste side by side for a living with someone for almost 25 years, your palates tend to evolve in similar ways I guess? I think it is fair to say that we both look for the same things in a wine – wines that are “real” and not “manufactured”, wines that are balanced, and wines that speak of the place where the grapes came from. We both feel that oak can be an interesting “seasoning” for a wine – like salt or pepper is to meat – but we abhor wines with too much oak flavor – just like we would hate a steak that was doused with salt!
To distill it down further, though, I think we have both keenly developed our palates such that we can not only tell good wine from bad, but also predict, with a fair amount of confidence, which wines will be commercially successful in our demanding market, and which will not.
How many wines do you taste on a weekly basis?
The weeks vary but I would say we average about 30-40 wines a week (not counting the wines that we gladly pull from our cellar after a hard day’s work and enjoy with dinner each night!)
What region or area do you think is making great wines but not receiving enough love?
I’ll tell you what really frustrates me, and it seems to afflict the so-called “New World” wine regions more than the classics. It bothers me when a country or region gets “pigeon-holed” into a narrow spectrum, so it’s impossible for genuine quality producers to be taken seriously. I’ll give you three examples: 1) New Zealand – land of commoditized Marlborough Sauvignon Blanc that sells for $15 and under. That’s what New Zealand is known for, but there is also a small region on the south island called Central Otago, where some small producers are doing extraordinary things with Pinot Noir. We represent one called Pisa Range Estate. But because the wine sells for all of $30 (the average price of a decent Pinot in California!), the market refuses to take them seriously. Frustrates me to no end! Another example is in Chile – home of the “value Cabernet Sauvignon”. Sure they’re great, but it’s a whole big country out there – and in a small region west of the famous Maipo, there’s a wonderful, cool climate region called Casablanca Valley. If you woke up in Casablanca Valley, you would think you were on California’s Sonoma Coast – it really looks like it! It’s foggy most mornings, the climate is very cool, unlike the torrid Maipo, and it’s perfect for varietals like Pinot Noir and Sauvignon Blanc. We have a great winery called Kingston Family Vineyards from this region, who produces wine every bit as good as most Sonoma Coast producers, at a fraction of the cost, but instead of comparing those two areas, buyers will say the wines are expensive compared to the $10 commoditized Cabernet on the shelf – which is ridiculous! One last example – in South Africa. We have a winery in the fabulous vineyard region of Stellenbosch called Uva Mira. They make superlative Chardonnays, and Bordeaux-style blends. Very serious wines – pulling out all the quality stops! But most buyers say their customers won’t buy anything from South Africa over $15. Come on people! Where is your adventurous spirit?! Sorry to rant there…maybe I got a little carried away…but you can see I’m passionate about that!
Favorite restaurants?
There are so many! And I hate to single out just a few, since my other customers will feel slighted. But how about if I highlight my favorite new openings here in NYC? There is a wonderful new Italian restaurant called “Ciano”, ex-Cru chef Shea Gallante’s new place. Awesome. Also, it’s not brand new, but Michael White’s “Marea” on Central Park South, is doing “Le Bernardin-quality” seafood with an Italian flair – I love that place! And of course, there is New York’s best kept secret over in Brooklyn, called “Brooklyn Fare”, where ex-Bouley chef Cesar Ramirez is serving up extremely creative menus every night (if you can get a table – the place is tiny!)
How big of an influence was Kermit Lynch?
A pretty big influence, early on. For example, thanks to him, we learned the value of shipping in refrigerated containers (which are a necessity for fine wine), the dangers of too much (or sometimes too little!) filtration, etc. We did cellar visits with many of his producers and learned what separated the quality producers from the rest. We owe a lot to Kermit for giving us a shot when we were just a couple of “young turks” starting out. Of course, we have progressed plenty from those early days and refined our own palate greatly. All experiences in the wine world build upon each other, and we become a product of all our experiences. So while Kermit was a big influence early, we haven’t worked with him in more than 15 years, and our palates have evolved quite a bit since then… by the way, I’d stack our current French portfolio against Kermit’s anytime!
Who else are your biggest influences?
Terry Thiese (of Terry Theise Estate Selections), for sure. A gentle man who really understands the “soul” of wine. Just read his writings for a few minutes and that becomes clear. By the way, his new book “Reading Between The Wines” shouldn’t be missed!
Marc and Iano De Grazia (of Marc de Grazia Selections). They showed us what great Italian wine is all about. Plus, they are a pair of brothers too and we had so much in common, especially when we were both starting out.
Peter Vezan (agent/broker from France) was, and remains, a huge influence on us, even more so than Kermit. We visit our French growers with Peter every year, and he is an encyclopedia of wine knowledge, as well as an “emissary” of French culture and the unique struggles (and they do struggle!) of the small French vigneron.
Of course, there are also several domestic producers who were great influences as well, from Helen Turley to Tony Soter, Randall Grahm, Cathy Corison, Mia Klein, Ken Wright, Bart Araujo, Robb Talbott, David Ramey, Paul Hobbs, David Hirsch…so many more…
Last, but certainly not least, my father was a great influence on me. He’s been gone for 20 years now, but is still a huge part of who I am, both in business and in life.
Favorite bands?
Cool, thanks for asking something not wine-related! I definitely have my favorites and they would have to be in no particular order: Bruce Springsteen, Little Feat and the Beatles.
Best movie of all time?
I’m tempted to say “The Jerk” or “Monty Python and the Holy Grail”, my two favorite comedies. But for serious films, I’ll mention a few…”Schindler’s List”, “A Beautiful Mind”, “The Deer Hunter”, “Raging Bull” and “Kramer vs Kramer”
ALL time favorite wine and year?
Well, this is hard because I have so many. But one white and one red stand out to me when I am asked this question: White: 1982 Ramonet Montrachet (tasted in 1995 or so magnificently complex) Red: 1961 Jaboulet Hermitage “La Chapelle” (tasted in 2000 or so and it was monumental). Runner up: 1978 Henri Jayer Richebourg
Do you have a favorite grape? wine region?
I like so many different grapes and regions! But the “desert island” question would have to be Pinot Noir from Burgundy, I guess.
Why do you feel it is important to have a wine cellar? Who is your favorite wine cellar builders:)?
If there’s one thing I have learned over the years, it is that storage is CRITICAL if you want to age your wines properly. If you’re going to invest plenty of your hard-earned money in the top wines, it would be foolish (and suicidal to the wines!) not to store them at the proper temperature and humidity…I built my own cellar in 1997 when I moved into my home on Long Island – it is a “passive” cellar, meaning it is completely natural, with no artificial cooling or humidifying…but it is underground and it has worked out great for me. My favorite cellar builders WOULD have been “Joseph and Curtis” had I known about them at that time – instead, I hired a local contractor who built it according to specifications found in Richard Gold’s “How and Why to Build a Wine Cellar”. I put in vapor barriers and the whole 9 yards. I am very happy with its performance, some 14 years later…
Piero Incisa is a third-generation winemaker, the grandson of Mario Incisa Della Rochetta, the creator and proprietor of Sassicaia, one of the most renowned Italian wineries, and nephew of Niccolo’Incisa Della Rocchetta, who currently manages the family’s wine-making enterprises, Mr. Incisa spent his childhood on the family estate in the Maremma district of Tuscany, privy to the exclusive centuries-old wine-making and vineyard management traditions to which he now claims his own expertise.
Upon completing his undergraduate studies at the prestigious Florimont school in Switzerland, Mr. Incisa worked briefly as an account associate at UBS in Geneva before setting out on the fulfillment of his lifelong dream to be a winemaker himself.
In 1999, Mr. Incisa moved to California to pursue a degree in Economics at Pepperdine University, then later returned to Italy where he managed the day-to-day operations of two family wine estates in Umbria – Titignano and Salviano – which are owned by his mother, Nerina Corsini Incisa Della Rochetta.
Shortly afterwards, in January of 2000, Mr Incisa again returned to the United States to pursue a masters from New York University which he completed in June of 2003.
Now a resident of the United States, Mr. Incisa divides his time between New York City, Italy and Patagonia, where he has begun a very limited production of his own Pinot Noir. This very high quality vintage, rendered from vines planted in the rich Patagonian Terroir in the early 1950′s, is expected to yield no more than 1200 bottles its first production, coincidentally the same yield his grandfather made in the first vintage of Sassicaia. The new label, called Bodega Chacra, became available in early 2005…and has quickly become one of the top 100 wines in the world. Piero is an amazing winemaker, but more importantly an amazing human being and friend.
So let’s talk with Piero…
At what age were you introduced to wine and wine making?
I got introduced to wine when I was very young, maybe 8 or 9 yrs old, we always had white and red wine at the dinner table, I always looked at wine as an element of a meal more than an object of meditation. As far as wine-making I never formally studied agriculture or wine-making, I sort of learned on the field, by watching reading and participating.
Who was your biggest influence?
First and foremost my grandfather, the very first person that introduced me to wine, he always told us to buy off vintages from the best Estates with the greatest terroir, they are cheaper and approachable at a younger age! Second my uncle Nicolo’ who took over the management of Sassicaia from 1968 to today. From him I learned humility, professionalism, integrity and respect for the environment and our people, whom are part of the soul of our beautiful estate in Bolgheri.
Did you ever want to be anything else besides a winemaker?
Yes off course, in my previous life I was a banker for a short while, but I always wanted to play guitar for the Stones…..
Having such incredible roots in Italy, how did you end up with a 2,000 plus acre vineyard in Patagonia South America?
I tried a wine in NYC made by my friend Hans, it was a Pinot, I thought it was very Burgundian in style, turned out the joke was on me, Hans had it made in Patagonia, after a sleepless week I called Hans, got on a plane and went to Argentina to see were the wine was made, found an abandoned vineyard that was planted in 1932, I first rented the vineyard for one year and we made the wine at my cousin Noemi Cinzano and my friend and her partner Hans Vinding Diers winery, Bodega Noemia, once we realized what our experiment yielded I went back to the owner of the vineyard, Mr. Pirri and managed to convince the owner to sell it to me, and here we are…..
Where would you say is the better place to grow grapes?
Depends what grapes, and what style of wine you like, Bolgheri has a truly a special Terroir and I think that Patagonia is also an incredible unique place to grow grapes, windy, cold nights, great luminosity, long even growing season no pest and very very old ungrafted vines!
For the record, your Trienta y Dos 06 is one of my favorite wines…what is yours?
That is very kind of you, there are too many wines to mention, I have many favorites, it depends on the season the mood and off course the food, however for my last meal I would like to drink Sassicaia 1988
Why Pinot Noir?
Maybe because I am a bit of a masochist, and because Pinot can be the most ethereal of all grapes, and when its right, nothing compares.
How many wines do you make and what are the price points?
At Bodega Chacra we make first and foremost single vineyard wines from some pretty old vines, the first vineyard that I purchased was planted in 1932, its a small parcel that yields no more than 8000 bottles yearly. Its vines are un-grafted and it is a mesale selection, its called “Treinta y Dos, its release price is $ 120.- , we also make another single vineyard Pinot called “Cincuenta y Cinco”, as for the previous wine its gets its name from the year of the planting of the vineyard which in this case is 1955, its also a small parcel that so far yields some 10000 bottles yearly, but its destined to grow as we are slowly bringing the vineyard back to its original condition. Unlike the Chacra “Treinta y Dos” this wine is made from full bunches, so in other words we leave the stems in the vat., this wine cost US $ 75.-. lastly we make an entry level Pinot noir that is primarily made from a 20 years old vineyard, and with the declassified grapes from Treinta y Dos and Cincuenta y Cinco vineyards, its called Barda and it retails for some $ 28.- a bottle. All of our vineyards are farmed in an organic and biodynamic manner.
I recently tried the Sassicaia 07 and thought it was excellent, what are your thoughts on the 07?
The 07 sits in between two amazing vintages, the 06 and the 08, perhaps a little less concentrated, which i don’t mind, however it has its own distinctive personality even thought its shares the same pedigree. As for all Sassicaia vintages it will blossom with age and it will become more subtle and intellectual. Its a vintage that is in my opinion more approachable at a younger age, it reminds me of the 1997 vintage.
Favorite restaurant?
La Pineta of our friend Luciano Zazzeri in Marina di Bibbona, Tuscany, Italy and Trois Gros in Roanne, France.
Favorite music/band?
Rolling Stones
Best place to vacation and relax?
Rio de Janeiro
Why do you think EVERY person in the world should have a wine cellar?
I think that wine is something that links and connects us in ways that no other beverage does, its also the oldest beverage in the world, so having a cellar is a way to trace and accentuate our life, sometimes just looking at the cellared bottles it brings memories of different events of our life, in a way its an indelible testament of our existence. So having a wine cellar helps us to remind ourselves of our roots, our connection to the earth in which we live on, and it helps us celebrate life with our friends, as sharing a great bottle of wine with a friend expands and enriches our life.
Whats on the horizon for Piero and Bodega Chacra?
Fist and foremost maintain a focused effort to preserve the integrity and purity of our terroir in order to express its tipicity through our wines.
At Joseph & Curtis, we don’t just design and build beautiful custom wine cellars, we also buy wine for our wives! Well, maybe we buy the wine for them so we can drink it too 
Since Valentines Day is fast approaching, you may want to consider buying some wine for your special someone.
We’d like to introduce a new store (new to J&C) that sells unique and interesting wines, their name is Drink Better Wine. We’ve asked them to tell us a little about themselves so our readers can learn about their company and the wines they sell. They even have a great deal running for Valentines Day – read on to learn more…
At Drink Better Wine, we think of wine as nature’s Valentine to us. That’s why we specialize in limited-production, artisan wines that truly showcase the influences of time and place, the vagaries of season and soil, all honed and enhanced by human tradition and technology. We resist the onslaught of mechanized mass-production and commercialization that blur these beautiful personalities in the name of branding and consistency. These are brought to us directly from the producers, eliminating costly markups. While we can’t always cover all regions and styles and price ranges, you know we will send you a bottle of wine that will make you marvel at what can be done with a simple grape.
During this long and difficult winter, Valentine’s Day beckons as a warm respite, a time to share the sensual pleasures of a unique and distinctive wine with the one you love (or like – or maybe just yourself!). To provide a little nudge, we invite you to peruse our current offerings and assemble your own magical array of aromas and flavors to explore and enjoy. On a minimum 12-bottle case (mix n match), we’ll extend a 10% discount off our already low direct pricing, and ship it absolutely free to any state we serve (except Alaska and Hawaii). Stock up, fill your cellar, there is no order limit! And if you want to make it a gift, we’ll send it to your recipient complete with a beautiful card with your personal message, to be included with your wine! At checkout, you will need to enter the promo code “VINO” in order to receive your discount.
Call that our Valentine to you!
If you prefer to call us- 224-795-7866. Mention Joseph and Curtis for a free gift with a case or more purchase.
The Washington Valley area of New Jersey is famous not only for the amazing American history that took place two hundred years ago, but it also boasts some of the finest custom wine cellars in the country! Here is one of our favorite Washington Valley wine cellars.
This stunning and dramatic wine cellar has storage capacity of just about 2,500 bottles. The room began as a blank canvas. After several meetings with the owners, and of course their architect, we began to design the space.
The owners passion for wine was to be balanced with a design feature (custom mill work and adult entertainment area for dinners and tastings). We decided to basically split the room in half with our more traditional wine racks on the left side of the room (which include custom diamond bins, display rows, 750 and mag storage, 2 water falls and of course the custom arch.
Built into the wine racks are 2 ductless split cooling units which are hidden behind 2 mahogany grill covers to match the wine racks and the overall aesthetics of the wine room. On the right side of the room is where you will find the dramatic horizontal display (for the owners trophy wines) where a tasting table,cabinets, and storage area was added.
Whats nice about the storage area is it enabled the owners to store stemware, cheese plates, cork pulls, etc etc. The wine cellar has become the most popular destination in the home and who could argue with that?!
Joseph & Curtis Wine Custom Wine Cellars are truly blessed to have so many customers who have chosen to make wine collecting an integral part of their existence, an important pleasure in their lives. Here are some pictures that reflect how this particular customer has undertaken a journey that reflects their passion for wine and their wine collecting. Let us know what you think in the comments below.
An early promotional piece that Joseph & Curtis Custom Wine Cellars created read ‘let us build a home for your wine.’ We are seeing more and more of the custom wine cellars we create not only serving as a home for wine, but a place for family and friends to gather.
Our custom wine cellars truly become a destination in the home and why shouldn’t they? Beautiful Mahogany custom wine racks and tables. Natural stone arches and floors. Music overhead with subtle lighting and your wine cellar can become a stunning setting to entertain.
Before we go on and on about the fun stuff – a few practical notes:
- Wine cellars are cold and no one wants to hang out too long in there. You can turn the wine cellar cooling system off or raise the temperature to a more comfortable mark for the 4-5 hours you’ll be entertaining with no stress to the wine.
- Keep in mind that it takes far longer for the temperature of the liquid to change than the ambient temp.
- The ‘thermal mass’ of the cold bottles all together in the wine racks will also keep the wine at a ‘safe’ temp for the amount of time you’re likely to spend in there.
- The amount of time it will take to pull the wine cellar temperature back down to the desired level is minimized by the superior air flow & capacity of our split cooling systems.
Joseph & Curtis Custom Wine Cellars are very proud of the wine cellar/dining spaces we have created for restaurants. As we did more and more of these and noticed how guests of the restaurants wanted to dine in or around the wine cellar. This observation of course led us towards suggesting this to our residential clients.
Sometimes wine storage is just wine storage and at Joseph & Curtis Custom Wine Cellars we can build exactly that within the requested budget. Sometimes wine storage is wine storage with a little attitude.
Have an entire dinner party in the wine cellar (if space allows) or begin the dinner party by serving appetizers in the cellar and choosing wines for dinner. This will keep guests out of the kitchen while you’re preparing food or finish in the wine cellar with ports and Sauternes for desert. Consider wrapping the custom wine racks with lighting for the evening to create a mood.
We designed and built a custom wine cellar and tasting room for a client a few years back who recently called us to say they were hosting an engagement party for their daughter . After sampling several restaurants without any ‘wow’ reaction it occurred to them to have the engagement party in the wine cellar/tasting room. They contacted Joseph & Curtis Custom Wine Cellars to furnish a sommelier and hired a caterer. The engagement party was intimate, comfortable and gave memories to all that would be difficult to duplicate in a restaurant setting.
Is a custom wine cellar cheap? Depends. Does a $7,000.00 Sub-Z keep your milk any colder than a $900.00 Kenmore? Nah, but can you raise a toast to your daughters fiance surrounded by family, friends and Screaming Eagle inside the Sub-Z? Like to see that.
Cheers
