Alright guys, welcome to another episode of live with a cork in the road and I'm Kelly. I'm your wine Explorer here in Atlanta, Georgia and I am chatting with people who are shaping the southeast wine industry
Hello, my name is Kelly and I'm your host of the a cork in the road podcast. Welcome. Thank you for tuning in today. This is episode 120. The final episode of 2023 and my guest today is Dannielle Thomas, a wine sales and events professional currently working at Dom Beijos wine shop here in Atlanta, Georgia. This was such a beautiful conversation, but it's no surprise because I always have a thought provoking inspiring conversation with Danielle so this one is really fun to share. Prior to her role in wine for over a decade, Danielle has been working in the human rights and humanitarian sector with a focus on women's health, social and political power and child advocacy. So we talk about how her wine journey now intertwines and overlaps with these types of interests. And she talks about how one of her main goals is to support people in wine education through accessible language and learning environments. Her work in wine typically highlights the connection between people, the land, their stories, and that's exactly the energy she brings to the wine shop right now, but also to her wine and charcuterie company that adds the perfect amount of flair to client events and gatherings. She is also the secretary of the hue society's Atlanta chapter and a roots fund Scholar so you'll hear about her own personal wine education goals in this episode as well. This is a fun one and hopefully we inspire you to explore a few more Portuguese wines with our mutual enthusiasm for that country and its wine culture. This episode is generously sponsored by Diane carpenter and Ross Knoll vineyard in Sonoma County who have been supporting the show monthly all year and it's really amazing to have the opportunity to take the podcast to the next level with software updates and live audience episode recordings. It's been an honor to share the Ross Knoll wines at events in Atlanta this year as well and thank you to everybody who has purchased Ross Knoll this holiday season because we've officially sold out of all of the 2021 Pinot Noir magnum bottles, which is pretty amazing. But also the fun news is that we have released the 2022 Pinot Noirs which include the Russian River blend in addition to two new 100% new oak 100% single vineyard pinot noirs, a Green Valley Calera clone and a Russian River 100% Mount Eden clone you can follow at @rossknollvineyard on Instagram to be the first to know about offerings and updates which you won't want to miss because we are already scheming about an Atlanta event to share these new wines in early 2024. Going into the holidays, though, I'm looking forward to pulling corks and some pretty fantastic wines and spending some time with friends and family but I'm also looking forward to hosting Sommlympics on Sunday, December 17 at the oenophile Institute. Teams of three wine professionals will be competing in service, theory, and tasting events to win prizes supported by our generous sponsors. The grand prize is an epic night in Tampa sponsored by the Epicurean hotel who is giving hotel rooms to each of the members of the winning team who can then walk across the street to Bern's Steakhouse and use their $1,000 gift card sponsored by Ross Knoll vineyard, La Fete Wine Co, and Branca USA. There are so many plot twists in this competition format, I can't wait,and while spectator tickets are officially sold out already, you will be able to catch photos and recaps on @acorkintheroad and @oenophileinstitute on Instagram. I already have my first ticketed event on the books though for 2024. So as podcast listeners, I'm letting you know that tickets will be posted very very soon for my Spanish wine dinner happening at Iberian pig in Buckhead on January 17. This will be a five course meal featuring wines from the producers in the regions of Spain that I visited this fall and it'll be such a special evening. I'm really looking forward to it. So keep an eye on @acorkintheroad for the ticket drop. And you can also sign up for our newsletter on acorkintheroad.com for all the updates. And while I don't have the exact date yet for the next podcast episode, I do already have a recording session with the next guest on the calendar. So stay tuned and subscribe to the show to be the first to know when it's available in January. Thank you so much for being part of what turned out to be a pretty big year for the podcasts including the 100th episode party, the 2023 hue society podcast of the Year award, the mention in Decanter Wine Magazine. It's been quite a ride so I can't thank you all enough and I can't wait to see what's in store for 2024. So cheers to all of you happy holidays. Take care and we'll talk soon.
Welcome to the show. It's so fun to have you. This feels really full circle because you were a guest first ever live audience recording of the podcast.
Yes, those were so fun, I loved those. It's phenomenal. Like to be in the same space with you while you're doing that and then have these really cool guests and it's just a good vibe. It was great.
That's right, you've been two of the live audience recordings.
I loved both of them, especially the one at Dom Beijos, that was really it was really special.
Well yeah, because it was Portuguese wine that we share a mutual love for anything Portugal. Oh, you always have the best stories. So I'm hoping to capture a little bit of that on the show today, and you're about to be gone for the end of the year.
I'm hoping if all things go well, and you know, all the things, yeah, we'll be gone to trek around. We have no official. We've no official plans as much as we do just seeing people. I think we're gonna try to go up north and maybe Madrid, if we can swing it with the, you know, a five year old. So we'll see how he feels about it. But yeah, that's the that's the game plan. Yeah, my husband also was like, oh, we should just, you know, we're just gonna France, like we can be in France for a weekend. And I was like, oh, we'll see.
I'm not surprised about this, you and your family and your travels, but I loved reaching out about scheduling. And you're like, Well, you have to do it now. Because I'm going to be gone till 2024. I'll be back sometime. Maybe? Yeah, maybe? I don't know, a one way ticket? Who knows?
No, definitely not. I have to come back to work
to come back to work. Oh, my gosh. Well, I'm lucky to have you on the show. Then, given the timing of the year. But the last time I saw you, we were dining on our friendsgiving feast with all of our friends. And we were playing beer pong.
Yeah, that was wild. And it was intense. I did not realize how intense that game can be. It felt very, um, yeah, I felt like the Olympics a little bit pretty fun.
I have to be a little guilty about that. I take that game very seriously.
I saw you, you were like in the zone too, which was wild. I was like, Oh, this is who she is.
You didn't know me and my college beer pong professional days. Now you know,
I felt like I got a real glimpse. It was really fun.
One thing I do love about you as a friend and as a wine professional, is how supportive you are of everyone's events, you show up- you physically support Dannielle.
I try. I try. I think one of my I don't know if it's a superpower if it's just something I love, but the magic I love of life is community. That's one of my things that sustains me things that holds me down. And so Atlanta is just such a great city, and I'm an Atlanta native. So you know, I always like have to kind of see what's happening in the city and see what's going on and all the transitions and there are a lot of changes. But the wine community in Atlanta is just the same. It's the microcosm of Atlanta. It's just cool people doing cool things in their own ways. And that's where I get a lot of my inspiration. So I have to come to your events, because you inspire me to keep going and I hope that I'm doing the same thing for everyone else that they do for me so
and you're in the room, and you are physically there to support and it means a lot like I said as a friend, but as a wine colleague, you're always there to provide that good energy, which means a ton. And you are a wine sales and event consultant right now, at Dom Beijos. And we talk we talk Portugal all the time we talk about our Portuguese wine love. You also speak Portuguese?
Yes, a little bit. So my, my Portuguese love stems from my I lived abroad in Cabo Verde, which is off the coast of West Africa for about three years. And their official language is Portuguese. And so I learned there then I but I in the house, my husband has Cape Verdean and my son is being raised with lots of different backgrounds. We speak Creole, which is a Portuguese West African blend. And so my creole is is a perfect must. But my Portugese is also pretty decent. And so I get by pretty well,
you are bringing that language aspect into your love of Portuguese wine. We geeked out a bit when I was in Porto, you provided a lot of insight. What is it for you about traveling in Portugal? What is about those cities that brings you to life?
I don't know, I think obviously the people I again, so my background is very West African based. And so I have a lot of that. I also though, that Portuguese love, I get to hang out with folks from you know, Mozambique and Angola. And so it's like, all these little and everything is in Portugal, right? Like all these amazing cultures are there. Portugal itself, although Lisbon is quite hilly, and I always go there and forget how much walking you have to do and how tired but I enjoy just being and eating pastries and having people just be like, Oh, it's time to eat, you should just come in and eat now like and just having full spreads of food all the time. And wine bottles never leave the table. You know, it's just one of those places that I feel like it's just inspirational gives you exactly what you want and what you need. And so, yeah, I just love it there. I think for me personally, it has been such an interesting thing to keep going back to the same place. You know, as you probably know, like going back to somewhere that you've went when you were 25. And then going again, when you're 29 and then going and when you're 35 like it's just it makes it's a world difference because you get to actually experience that place as sometimes like as a new person. And so it's just yeah, it's just a beautiful place and I really enjoy it. I wish I could spend more time there. But I'm really lucky that I get to experience it the way that I do often.
Well you bring all of those experience to Atlanta, because I get to talk to you about Portugal a lot. How do these experiences that you've had traveling multiple times and multiple ages? How does that impact your work in the shop? Are you constantly telling these stories of travel?
I mean, I think travel is such a thing that people, either people are into it, whether they are wanting to travel, or have traveled a lot. And everyone has stories, right. And I love to kind of compare notes on different like spaces and places. And so I think it's just an added element to the conversation that I like to bring to the table. I think when it comes to the shop, people come in there, and they're like, hey, I want something, you know, new and different. And I want to experience this. And we have lots of clients that have come in and say I only drink this type of wine or something like that. But we might also have people who say, I want something fun and funky and like shows me the place. And I'm like, okay, cool. Let's do this. So yeah, it's just I think retail is interesting. But it's more just like having conversations with people and talking. And I think travel just gives you that extra level of storytelling, I think,
and you get to see so many different types of people in that shop, don't you - you get people walking off the street, you get regulars, you get first timers, and what an exciting place to be.
Yeah, we also just get ran. I think for me, what's intersting has been people, especially like our staples, our staples, like they come in every week or every other day. And they we do daily tastings, and they're always there. And that's great. But we also have like people who maybe are traveling to Atlanta for business, and maybe they don't know enough about Atlanta, so they somehow end up at an Airbnb down the street. So we just get like a lot of random lot of random folks from around the from around the world, to be honest, who come into the shop. So it's super fun to hear about people's journey and, and why they're there. And then also just really get nerdy about the wine
And a conversation with you, when they come into the shop. They are the lucky ones, that they get to find you and talk about that. And if I remember correctly, as someone who does appreciate the value of communication and connecting with people, you have traveled now with your family with your little son. And he speaks multiple languages?
Yeah, he does. So he speaks Portuguese and creola as well, because we speak that in the house. And then we're trying to get him to speak a little Spanish. His school teaches Spanish. And then we have family in France. So I'm hoping maybe when he turns like a little bit of a little bit older, we'll send him off to France and have him help him learn some more. That would be the goal. That's actually the dream is for him to do that. And he has such curiosity about everything, and doesn't like to be left out. And so the language just seems like he should know how to speak to all kinds of people.
Your son is curious, no way. A son of Danielle's has curiosity for life and travel and people and languages.
I love it. It's super fun. It's super fun
Makes a lot of sense. And you mentioned the time in West Africa. But you didn't mention that that was for your time working with the Peace Corps. I was so fascinated when I learned this because I'd known you from the wine world. And then what I really enjoy is when I find out about people's past lives, or multiple experiences that bring them to the wine world, and this Peace Corps time is so fascinating, but a lot leads up to a decision like that. So what were some of the interests that led you to even having an option of being in the Peace Corps?
Yeah, I It's actually one of those things that I it just all came together. But I wanted to travel, I went to university, and people came back from the summer and talked about trips they'd been on, I'd never gone anywhere. And I was like I want to travel. And it just felt like almost impossible with, you know, being an undergrad and all of that. So we had a Peace Corps person come and talk about their experience. I was like, That sounds awesome. I also had been studying Spanish for a really long time, and I love languages and I wanted to learn another one. And I was like, Okay, and so for a year and a half I thought about it. I thought about it. I was working at the Westin Peachtree Plaza Hotel, right after college and ended up working at the sundial and met so many amazing people. And I was like, yeah, the traveling Food Wine that that's it. That's where I want to put a little bit of time there. And I also just have always had this really deep sense of wanting to support people and wanting to kind of give back if you could say that. And so Peace Corps felt like a match. And I told my family, and I did it. And I boarded a plane from Atlanta and ended up in Senegal for a little bit and then off to a couple of countries.
I didn't know that that overlapped with time working in hospitality, but that was part of the decision process.
Yeah that was definitely a part of it. And they had offered me you know, a little bit of like a management role at one point and I was like, oh, maybe and then I was just like, I need to, I need to pursue this. If I don't, then I feel like I'd regret it. So I did and I'm really glad I did. But I'm also really glad I had the Westin experience because I got to meet so you meet so many people in that space. And so I didn't feel as intimidated to kind of talk to people and learn about them and understand them and help them and support them and be their guide. And so, yeah, it was a great, it was a great lead up, it was like a little baby step to my Peace Corps service
to literally fly away and go explore the world.
Yeah and I didn't ever I didn't come back for those three years, I was completely abroad, I didn't have the opportunity to come back for holidays or anything like that. But I did have an incredible experience. It was one of the hardest jobs I've ever had, if you can, if you can say that. But it's definitely set me on a path that I think I would not, I would not be where I am today without that experience, for sure. Absolutely.
And at your core to do that type of work. I know you have a connection to your interest in human rights and social and political power and things that integrate into community settings. You're very aware of that. And I know at your core, that means a lot. So how, right now in the wine space, are you still integrating those types of interests?
Yeah, I think it's a question that I asked myself often is, you know, who is not included and who is not here. And so that's a lot of those, that kind of aspect goes into thinking about wine. I love the stories of wine, but I definitely think in in my own life, it was very elusive. It was very like, Oh, this is only for a certain group of people, or only certain groups of people can understand this. And I think I've always been really conscious of that. And as I got into this work, as I started studying for, you know, WSET and, and all of the other things, I'm like, Oh, this is interesting. This is like they're saying this, but what about all of these other aspects? And that's what I think I bring to that space is really thinking about who is on the land that these grapes are being grown on? And who was actually making the wine decisions? And where is it being sold? And who gets to say, what it tastes like, and what's good and bad, and fair, and excellent. You know, all of those things, I think, are a part of my questioning of, and the rabbit hole that I go down with wine often. Until Yeah, that's how I think I integrated I think I'm also really conscious of my own community, just having their own their own experience of saying to my family, even here's a wine that I love, and they're like, What are you talking about? And having them really understand where I'm coming from and using language that they can they find accessible. It has been my journey. For the last couple of years, at least, my mom is, was born in 1938. And so her she has a wide range of knowledge and historical context. And so I run everything by her. So I when I explain different, like, I'm like, Oh, here's this, you know, this Bordeaux, and here's where it's from, and here's what you're supposed to taste all of these things. I run that kind of stuff by her to see what she thinks. And then she's like, I don't understand that word. And what is gooseberry? You know, she's the, she's like a little bit of a barometer for me to be like, Oh, that does not make sense to most people, probably. So yeah, she just really helps me make the language a little bit more accessible, and make concepts a little bit more simplified and accessible as well.
So that is a very intentional way of always cross checking your wide knowledge and your interest in advocacy, and creating those spaces for people to be involved. You're doing that intentionally.
Yeah, that's it. I think it's just a part of my my spirit. I love. I love bringing people in, I love like creating spaces where people feel comfortable. I think that's why I like retail so much, especially at this small shop where people do come in, they're often quite intimidated. I love making people feel confident. Oh, I'll be back. I'll be back. And I'm like, Yeah, that's great. And so yeah, I think for me, accessibility, and essentially telling stories and getting to know people and understanding them. And then showing them that this, this piece, this this wine world, or this wine, particular wine, this particular region is really interesting or complex, but I can I can support them in that journey of understanding it.
So if people are inspired like I am hearing you talk about that as honestly, part of your everyday work in the retail space, what's something that people in the wine industry can do to support those efforts? Danielle, what can we do to be on board with this?
Yeah, I think I think many people already are, at least in this Atlanta community. I hear these conversations happening all the time. And that's very refreshing to me. I don't feel alone in this space, I think. And some people are doing it, in my opinion, in ways that are so beautiful, and I and I'm learning from them as well. So I think when it comes to all of us, just really being in conversation has been hard conversations as well. I think there's a lot of aspects of justice and equity and inclusion that we can all really just be thinking about more deeply. But right now I feel like everyone is kind of grappling with that really trying to take the exclusivity, the kind of elusive nature of wine out of the conversation and making it accessible having people who don't always look like you and at the table and having more talks about how we can make this this wine world more, yeah, more open, I was really about to say something in Portuguese, but I was like that's not the word. It's English.
It's a group effort. And I am delighted to hear that you see that people are on this journey with you and that you're not alone in these efforts. And you're so invested in your community on multiple nonprofit boards, that really center wellbeing at the core. And you are also the secretary for the hue society's Atlanta chapter. And I just saw that registrations are about to open. Is that right?
January, yeah, 2024, we're ready. I love being a part of the Hue Society. And I'm a Root Fund scholar as well. I love being a part of those groups, because they really do show you what's possible, when it comes to breaking down barriers and boundaries. And so I love our Hue ATL family, always doing great things. And yes, it's great, it's beautiful.
And it's about to grow, there's gonna be more people jumping on people. So get on board with that. But what has this organization, in particular done for you on your wine journey to be involved? You've decided to take even more of an official role with an organization like this.
Yeah I was a little nervous about taking the role, because just in general like I have a lot on my plate. But I was like, No, this is an organization that I think that is really trying to do good work. I was essentially just inspired by the people that I knew that were in it, and that we're doing great things. And so it helps my educational journey. But it also helps me get to know more people who are looking to be in this space, whether as enthusiast or professionals. And so it's just a really great avenue to learn more about the Atlanta community, the Atlanta wine community, because I think sometimes we can have like these little bubbles of folks, but the wine community that sits in Atlanta, is quite large and diverse. And so like getting to know folks at all different levels that are in the city. I think it's really helpful for that. So yeah, I was really honored that they wanted me to be a part of it. And we've been just rockin and rollin this year, just doing some really cool things. And so I'm excited to support the folks who are making waves here. I think, in many ways.
Speaking of the Hue Society events and things that are happening in the city. I had so much fun dancing with you and sipping wine with you at the wine and culture fest.
I definitely loved being a part of it. It was a great event. And I think it showcases Atlanta in a great way, right? Like all of these diverse folks coming together. We had the award ceremony, which you obviously just queen of all things podcast,
That is aggressively not true. But it was an honor to be there.
It was great. So yeah, just having those that experience was was beautiful. And it's the mix of wine and music and food just layered on top of each other people coming together from all over the community and just building bonds and people having conversations about what to do next. And yeah, it's just it's a good time. It was a good vibe. Yeah.
Well speaking of future endeavors, and thinking ahead to what's coming, because obviously, this is growing. And you are you are totally at the heart of what's happening here with those types of organizations and those types of efforts. And I know you mentioned you are also a roots fund scholar. So tell me about the upcoming pursuits for your own personal wine education because that opens doors for you to continue that journey.
Yeah, I'm really excited. I'm pursuing my level three WSET level three certification, which is really exciting. It's night and day from level two. But it's really fun. Still still fun, still fun. But yeah, just lots of blind tastings. Lots of just in depth study sessions. And that should happen early next year. I'm hoping and we'll see how it goes. I'm really excited. Yeah, the roots fund actually provided funds and resources for me to pursue that. And I was really excited to be a part of it. So yeah, and I'm hoping also to do a little bit more in depth work around, as I mentioned, or as you mentioned, beginning of in a couple weeks, I'll be headed to Portugal, but I'm hoping to really pursue a more in depth Portuguese knowledge. I don't know what that looks like at the moment. Because you know, a lot of a lot of times it's just about getting in there and learning from winemakers and just being in this in this space. But I really want to get more in depth there and try to figure out my like the language of Portuguese wine. I use a lot of like, I convert the language of English to Portuguese, but what do you how do Portuguese people talk about their why how are folks who are there doing that? So that's that's the main that's probably the main focus of next year.
How does working in the shop, though impact your wine studies, there's got to be some crossover.
There is so much crossover, we get to meet with producers and distributors and so I get to listen to them talk about the wines that they want us to know about. And it's awesome to do that. It opens up a lot of doors for me to ask questions like well beyond just a textbook. And so the wineshop actually really helps me do that. Well, I think that I was quite intimidated at first start having conversations with producers. And you're like, What do I ask? But now I feel really good about asking questions and really showing, you know, comparisons and things like that. So I think that's helpful. I think additionally, again, selling wine allows you to kind of stretch your ability to explain something and show something and highlight something. And so I take what I learned in a textbook, or I take what I learned, you know, through my tastings, and I'm trying to explain it to someone else. And that only reinforces that education, it actually opens up doors, because a lot of our customers will then ask follow up questions, or they'll say, Oh, that's interesting. Why? And I'm like, oh, okay, let's figure out why. So it just allows that kind of deep learning to continue. In a more. Yeah, community based way, if I'm honest
How do you find time to balance all these things? Danielle, how are you balancing? Any tips and tricks for that formal education while also working full time?
Yeah I mean, I don't know. I think I'm lucky to have a really great support system, I'd say that I'm lucky that my the full time job that I do have they're very understanding and know that I have this deep love of wine as well. And so everyone is just supportive. I'm really lucky there. I also say no, a lot. I like I've learned the power of No, it's really, it's really important. So even though I want to do everything, I really take stock of the thing that I want to say yes to like, do I want to say yes to this, can this wait, and that's kind of how I prioritize. And as a mom, you're just a natural juggler of all the things too. So I think I got a little practice
the power of saying no, but also the art of saying no, and you are, you are an artist, which is so good. And I just saw that you got a surprise, blind tasting in the shop while you were at work. How often does this happen?
I would say at least once a week, once a week somebody on staff says we got four new ones. Let's see what's happening that we're not going to tell you. So yeah, I say once a week I get to do that. I walked in legitimately hadn't put my bag down yet and there was like, here's here's some wine. It was like, Okay, let's try so yeah, I went through my my tasting characteristics and did all the things and came out on top one, two, and was okay, on the third didn't get all but did well, Intimidating but so fun.
Why would you say it's intimidating? I feel that way a lot, too. Don't get me wrong. But I hear this from people. And I want to dive into that. What about the blind tasting, you are a wine professional, you work in a wine shop, you're having these conversations you study you've traveled? And yet that unknown glass of wine is intimidating? How so?
I think we have a deep desire to want to be right. And the pressure of naming something when somebody else knows the answer is so hard to overcome. I think sometimes. I am learning though, because of this community, the ability to rely on what I know. And honestly, the the act of doing that the blind tastings itself. Even when you're wrong, you're learning so much like I yesterday, I didn't feel bad that I didn't get that last one. I was like, Oh, why did I say that? And I was like, oh, it's because these are the characteristics I expect from this region. And I was not expecting it from that region. And trying to figure that out is really, really helpful. I think it's also a really great exercise and intuition. I will say honestly, sometimes I smell something or immediately taste something. I'm like, I know that's this. And my in the past, I've been like, oh, no, can't be that. No. And it was like, okay, like, go off of that, write that down first, and then just figure it out. From there, make sure your notes align with what you know about that thing. So yeah, I think for me, it's an intimidating process to do it with others. So there's that. And I think it's also intimidating to be wrong, but I'm learning so much from being wrong. A lot of times, I think you learn a lot more than that way. If you make mistakes, I think that's where your learning is right. And so I think sometimes that's really it, or at least for me, that's been the fun part. It's the hard part. But it's the fun part.
So the art of saying no to things, but also the art of being wrong. And, and making sure that you're learning from all of those experiences. And every single wine you taste can teach you something and I think being in the shop allows you to explore that for yourself. But also then to bring that to your customers and tell them you know about these regions or the things that you had an eye opening moment about, like something that struck you about a wine that you tasted, you can to communicate that back to your community.
Yeah. And I think also it's really interesting for people to come into the shop and say, I like x, x and x and then I can say, oh, surprisingly you don't have to drink just that. Here's some other options. And because I have now learned that there are options that are similar to that. And so it's really helpful for me to be able to kind of unpack when people say I like something, I also really love it when people say I don't like something, and then I'm like, Oh, perfect. And I can take all of that off the list, you know. So yeah, I think it really does help. I think for me, that's wine. Wine is like, just taste and taste and taste. And you'll find out what you like and what you don't. And those things teach you a lot,
I think you get to have the most amazing conversations where you are. So this is really fun for me to hear you talk about this. And you've mentioned a lot of the cool things that are happening here in Atlanta that align with your philosophy about bringing people into the wine industry and connecting with people through wine. So what are some of your favorite aspects, working with all of the wine professionals that you interact with the shop that do interact with the Hue Society, what is it about our professional wine community here that you enjoy the most?
I don't know if it's the southern hospitality aspect of it, or our deep all these people who have deep love of music and all of the things but I always feel like really welcomed into the space. I always feel like the Atlanta wine professionals, for the most part have always been eager to hear about me and what I'm trying to do and what I want to know and what I want to learn. And I think in some some spaces, gatekeeping happens. But I always experience people here to be kind of open to helping people learn more and understand more. People get very excited about sharing their own, like, this is my favorite wine. You have to try it. Like, I'm excited. Like, I feel like every time there's a bottle share or something I just learned so much about people in general, like, oh, they like that. That's cool. And so yeah, I think the Atlanta community is it's, it could be the southern thing. I'm not sure what it is. Maybe it's because we're so small, no idea. But it does, it does feel like very much like people are wanting to expand and wanting people to understand and wanting to educate folks, and just really, for me personally have been very instrumental in me feeling confident and pursuing an entirely new path for my my previous life.
That's huge. That's the biggest compliment is that you feel inspired and supported to venture into an unknown space. That's a pretty big compliment to the people who have encouraged you along the way.
Yeah, I think so I think I've also come to recognize, I mean, there's people who've been in the industry for decades, and there's folks that are just starting out. And I'm really lucky to have met some of the most diverse groups of people in this space. And you know, I meet folks who are in the professional space, obviously. And they're just really just people who are avid learners, they want to know more about wine they want, they want to read all the things, they want to take all the courses. And I love that. So I get to like geek out and I get to like understand the industry. It's just a lot of it's a lot of overlap, which I really appreciate toi
the smile on my face right now,
one of the things that I wanted to just mention is that how like, if you're not in this world, how much you might not know about the different layers and levels to it. If you don't want to work in retail, there's distribution if you don't want to do that there's like working harvest and winemaking. And there's even like operations management for these like so there's so many different aspects of the wine world, from a professional setting that I didn't even know about that I wouldn't have known about if it wasn't not for this like diverse group of folks who have who come together for whatever reason, whether it be again, friend friendly bottle shares and friends givings or if it's actually industry events, I feel like people have always, or at least in my opinion, are always pushing me to think what is possible. You don't have to do the same thing that everyone else is doing. You can carve out your own path. And yeah, I think it's just been it's been a journey. But it's been it's super fun
bringing those past experiences from what you mentioned as the past life or a different career path, you know, and then we converge on the wine world. I mean, you're bringing Peace Corps experience into the wine industry. I don't know anybody else here unless they haven't well maybe they just haven't told me yet but
Peace Corps maybe. But yeah, I love that I also, I worked at a global humanitarian organization for a decade as well. So really thinking about human rights and gender equity and innovation and working with folks all over the world. To solve some of the our biggest global crises is is something that I bring to this world as well. And it helps inform how I think about what again, what is possible, it helps me to see a lot of different angles. It also really makes me curious about the cultural aspects of this this world. We talk a lot about it as if it's where people believe that it can be an exclusive thing but wine and wine drinking and winemaking. Just bring people together. I have the best conversations with folks around the world with a bottle of wine. So yeah, I think it's all coming together. It's all it's all coming together.
And yet also, with all those big topics that you just mentioned, like those are really important on a global on a historical context. And yet wine is still part of the conversation, you have put so much energy into these incredible things from a humanitarian perspective. And yet you're also invested in wine. That's really interesting to me, Danielle, is wine part of that level of conversation about the human connection and human context?
I think so I think the best conversations that I have had have been at a dinner table, right? And there's usually wine involved. And I think, not always, but a lot of times, and I think for me, wine just helps people. Wine is just a part of the mix. And so for me, when I think about what climate change issues we're talking about, right now, I can't help but think about wine, right? Can't help but think about those aspects. When you you talk about gender equity, you can't help but think about who is making the wine and who is harvesting the grapes. Well, who are those folks? And and what does that mean? And what is that? What what are we doing to support and protect folks? And so for me, it is a it is an avenue to talk about some of these issues that are much bigger than us, right? And so yeah, I hope to bring more of that I want to bring more of that angle to it. I think for me, it's always really important to have more nuanced conversations around things. People will say, Oh, that might be frivolous, or that's elitist or whatever. But now it's it's one vehicle, one channel that we can have these deep conversations. And we should be we should be actively thinking about what we're consuming. And also who is providing this thing that we all love, and what does it mean for the world and what we can do to improve equity and inclusion for all of that. And so, yeah, I'm always thinking about stuff like that.
you are. Because these are the conversations that I have with you. Every time I have a glass of wine with you, we open a bottle and we talk about this kind of thing. And even one of the most awesome conversations I've had recently with you was with my mom here in Atlanta, my mom enjoyed talking to you for these same reasons we were at the women and wine quarterly gathering, my mom got emotional about how incredible the group of women that we have here supporting each other is. And in that time with my mom, you mentioned your bond with your family and you've brought up your mom and your your family connections around the world. You're pretty close, literally and figuratively, if I recall with your whole family.
Yeah, my mom lives less than 10 minutes from me. And my aunt lives less than two minutes from her. And my sister lives pretty close. Yeah, we're just all right here together. And it is probably for most people, you know, your family, your immediate family is your foundation. Mine is very much so that and so my family has deep roots in the south. And my mom has deep roots in civil rights work. And so I would say I'd love to say that I have cultivated these things myself. But a lot of these things come from her inspiration for sure. She's a very interesting human. And I love having her around and, and having her in nearby. So she gets to see my son, I'd say four to five times out of the weekend. So they get to hang. He sees my aunt probably about the same amount of time. So his great aunt and so it's just a it's really important to me family is really something that I care deeply about. I also have quite a bit of, I would say friend groups that exist and that are close by as well. So he has a lot of, I guess, bonus aunts and uncles and cousins. And so yeah, I think it's super important. I loved meeting your mom and hanging out with her. And I think a lot of times people are shocked by the levels by which people can support one another. But I do believe in that. Like that's one of my biggest I think my value set is around creating community creating support networks and care networks that really uplift people. And I try to practice what I preach and so I try to keep people close I try to bring people in it makes my social calendar a little overwhelming sometimes. But again, the power and art of saying no. So I yeah, I think it's really important to me and I try to make sure that it's a part of practically every aspect of my life. I talk about my mom a lot one because she helped me become the best fried chicken maker in the city problem. Just kidding. I won't put that up.
This is not the first time I've heard this. So I'm gonna believe it and I really want to try this fried chicken.
she's she's pretty good at it. So she's taught me all the southern dishes. So I've gotten which is also an aspect that I've tried to figure out like how do we put some of the foods that I love deeply in my soul? How do we get wine in that conversation and I think yeah, she helped me be a better cook. And she's really, she's just really motivational in that aspect
And has so much fun. I'm like, This sounds like a party. Your family has a good time.
Every holiday though. Like, it's like, becomes kind of overwhelming like, oh, it's Arbor Day, we should do something.
It's Flag Day. I'm coming over to Danielle's for flag day
A big spread for for the these random days.
So good. Are you the are you the wine professional of these gatherings?
100 percent, no one even tries. They don't even try. They don't even they're like, oh, Danielle, you got it. I want something this and I'm like, Oh, I guess. So I'm the one that creates the cases for every dinner function. And inevitably, I think I get it right, for most people. But there's always that one bottle that I deeply love. And I bring it and it just, they just don't understand. They don't get it. No one likes it. It's I end up drinking about myself, which is totally, totally fine. But But yeah, I'm definitely that person.
You got to have that side bottle. If no one else is gonna drink it. Just enjoy it for yourself. And I think that you're sparking interest, even when it's wines that they might not enjoy. You're still bringing wine into the conversation.
Yeah, and that's what I'm trying to do. I think that's some people are like, well, just don't bring it just bring the thing that they want. And that's it and I'm like, but but so I always I try to slip in something and and people like it sometimes people do actually.
Okay well speaking of family gatherings and celebrations you are closing out the 2023 year of the podcast. You are the finale episode closing it out holiday time. What are you drinking right now? What is that bottle? That's just for Danielle?
What am I drinking? Ah, so many things. Okay, like everyone. I'm really, really into these chillable reds. Of course, even now. We have this amazing bottle of nouveau Nouveau, that I've been drinking a lot of, I've been dirnking that. Uh Mary Taylor's Douro wine I have on deck and then lots of champagne. I think at this point, I wouldn't say champagne. Let's I'm gonna, it's Cava. I always say champagne. But no, it's kind of a traditional method or method. Exactly. So I'm drinking a lot of Cava. Yeah, that's what I'm drinking these days. Yeah;
So so fun. And as I'm thinking about upcoming travels for you, and all these multiple roles that we've discussed, and how you're just so engaged with all these things, what do you think your son is learning from you balancing all these roles in the community and balancing wine? I mean, does he does he know that that's involved?
He cheerses us during dinner with his his cup of water. So he knows why it's important, at least that aspect of it. But yeah, I think I hope my current life, my goal is to make sure I'm raising a human that is emotionally intelligent, and kind. And I would say curious and worldly. So yeah, I'm hoping that what he's learning from his mom is that you can decide to pursue things and go for it. And life doesn't have to be linear, you can decide to take risk. And hopefully, you know, that you have support and community to fall back on if things don't go well, and that you also have community and support when they go really well to cheer you on. So I'm hoping that's what he's learning. And I think that his spirit, like his ability to be curious and to jump out there is actually yeah, not repressed, as he gets older. I hope he that only continues to flourish,
from what I see, you are accomplishing that goal every single day. So I love that that was even put out there as your focus a priority for you is to have this well rounded approach. And that comes directly from you because you have that in your life. You're curious. You are exploratory, you're welcoming and hopefully going to see that.
Oh, I'm so I think he's seeing it. He's probably like, Mommy, I need you to be at home more.
He's also learning the value of a calendar and seeing that scheduling is important. He sees that.
He did say to me the other day, though, I asked him about being an adult. And he says, oh, yeah, adult, it's just working. Isn't it just work? And I'm like, Yeah,
working on yourself though, too.
I think he's seeing it as all a big journey. But it's super funny.
You are bringing this type of energy not only to your family and your friends and the organizations that you work with, but to this entire Atlanta wine community and we are so lucky to have you so what is the best way for people to connect with you and learn more about what you're up to?
Oh, awesome. Um, obviously Instagram is a big place i that I'm at and so dazzling destin Yeah, that's my IG and my company get into wine. So it's di W underscore GET INTO wine and yeah, that's where I'll be and YouTube
charcuterie and wine events with that company. Is that correct?
That is correct. I love doing giant grazing tables and putting all of the things out there for people to taste with their wine as they're learning about it. So yeah, that's my that's my gig.
One of the many things that you do for wine and life and humans all around the world. I'm really excited to share this conversation with you. Like I said, this is the type of conversation I have with you all the time and people should definitely reach out and stop in the shop to have these conversations with you to0
um, hey, we do daily tasting. So we'll see you soon.
Thank you so much for being on the show today. I adore you. I admire you and you inspire me and I can't wait to share this with the world.
Thanks Kelly. Congrats on the last episode, go take a big holiday break. Lots of sleep
Lots of sleep and wine. Cheers to you, my friend. Thank you so much.
Thanks for tuning in to the a cork in the road Podcast coming to you live from Atlanta, Georgia, and interviewing people who are changing the wine world in the southeast and beyond. You can find more about a cork in the road at @acorkintheroad on Instagram and make sure to check us out on www.acorkitheroad.com See you soon guys Cheers.