I'll drink to that where we get behind the scenes of the beverage business.

I'm Levy Dalton.

I'm Erin Scala and here's our show today. And Andy Page of Cream Wine on a show today. Hello Sir, how are you?

I'm great, Levy, how are you doing?

Great to see you.

So your buddy was a delivery driver?

Yeah, at school, ISU, Illinois State University, a friend of mine, roommate was a delivery driver for

Glunz and Glunz is an old family distribution company,

I mean with basically ties all the way back to the Kennedy's.

It's a great family part of, you know, Chicago's history.

And he was a driver part time and he would come back to school with boxes,

mixed cases of damaged labels and it would turn out that these were Burgundy and

Bordeaux and California wines and in college you know I'm just trying to scrape

together some money to get a 12 pack of old style and what is

probably a beer right exactly I'm not from this neighborhood so it's definitely a beer it's

not a very good one but if you've ever been to Wrigley Field or college downstate, it's definitely the beer of choice.

And so I was exposed to wine in college.

It was never a part of my life growing up.

It was never on the table. I discovered it late in life I was bit by the bug late in life and so

You know Mike Stanton would come back from working for glons with mixed cases of wine and he would divvy it up to the house that we lived in and so we were drinking

Burgundy and Bordeaux and California and for me it was like wow what is this the light bulb just went off I mean we had one

night we had a bottle of Ridge Montebello and the rest is history I fell in love

...