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. Okay. Kelly White, Wine Rider for Venice, also Sommeier a press restaurant in St. Helena

and author of Napa Valley, then and now on the show. Hello, you great how are you great to see you so you were working in New York for a while I remember when you were Veritas yeah Veritas was the last job I had before leaving for California so I was there for a little bit

less than two years in 2009-10 and I think a little bit of eight.

What was that like?

It was incredible it was it was a dream come true. It was really my first proper

Sommely job in a lot of ways kind of my first real restaurant job. Tim

Copec likes to hire an experienced Sommelyas and then train them in his method.

So it was a great place to learn.

I can't imagine a better one.

And you know, the education there was, the list was insane. You know know every night in that restaurant we were

opening Russo and Rumiya you know it was I'm Koshtery once a week you know

Muni a once a week DRC every night you know, Munnier, once a week, DRC, every night, you know, just so glad that that happened because I don't know too many places where you can say that.

And what was that era like for New York? I mean, what was the scene like,

Winewise?

Well, you know, it wasn't a super vibrant time.

This was still a really bad economy.

So when I talked to some of the other somelays that worked there before me,

you know, Josh Nadele, Patrick Capielo, etc, etc. They had much wilder times, you know Josh Nadell Patrick Capiello etc etc they had much wilder times you know crazy

wines all the time what I witnessed was a much slower and stripped down version of that

it was still a lot to take in I don't know if I could

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