Shea Bayley 3/29/23 Shea Bayley 3/29/23

Alicia Olivares - Español

Pase el rato en el Grapevine con Suman Kumar, miembro de la junta de DEI, y Alicia Olivares, estudiante de viticultura y enología, gerente de laboratorio, esposa y madre, mientras hablan sobre las diversas trayectorias de vida que llevan a las personas a la industria del vino, el valor de la educación y el valor necesario para lograr los objetivos.

Suman Kumar (SK): Usted fue la ganadora inaugural de la Beca del Vino de la Alianza de Mujeres en Washington, además de la beca de la Fundación de la Industria del Vino de Washington. ¿Qué significó ganar este premio para usted y sus aspiraciones profesionales en el mundo del vino?

Alicia Olivares (AO): Significa todo para mí. La beca me reafirmó que la gente cree en mí. También creían que tengo futuro en la industria del vino y que merecía esa ayuda económica para llegar allí. Ser la que inauguró la beca AWWW fue un gran honor y me hizo extremadamente feliz. Estaré eternamente agradecido con estas fundaciones y las personas que lo hacen posible. Quiero agradecerles por creer en mí y en mi futuro.

SK: Eres el primero en tu familia en seguir una educación superior. ¿Qué significa esto para usted y su familia?

AO: Como en muchas culturas, el valor de una educación en la cultura latina es muy importante. Es especialmente cierto para aquellos que migran a los Estados Unidos con el sueño de un futuro mejor para su familia. Mis padres siempre nos dijeron a mí ya mis hermanos que la educación era el camino para vivir mejor. No querían que estuviéramos haciendo trabajos forzados en los huertos, de sol a sol, seis o siete días a la semana como habían sido sus vidas. Ir a la universidad y obtener un título es un gran logro; me hace sentir orgulloso. Sé que mis padres también están orgullosos. El arduo trabajo de mis padres también está dando sus frutos, sabiendo que brindaron una mejor vida a sus hijos.

SK: ¿Qué consejo le daría a aquellas personas que quieren seguir una educación superior pero se sienten intimidadas?

AO: El consejo que les daría a esas personas sería: que lo hagan sin importar los sentimientos negativos o las dudas que puedan tener, ya que muchos otros estudiantes piensan de la misma manera. Es importante levantarse todos los días y simplemente hacerlo, y agradecerte por hacerlo, sé que yo lo hago. Cuanto más te acercas a tu objetivo, más fácil se vuelve. Comenzar no siempre es fácil, pero una vez que comienzas, nadie puede detenerte. Lento pero seguro, llegarás a donde te imaginas. Quién sabe, puede que seas la motivación de otra persona.

SK: Tu experiencia abarca un espectro. ¿Puede compartir los diversos roles que ha desempeñado en su carrera vitivinícola desde el pasado hasta el presente?

AO: He hecho un poco de todo en mis ocho años en la industria del vino. En 2015 comencé a trabajar como Técnico de Control de Calidad y como Técnico de Laboratorio; mi día se dividió entre estas dos posiciones. Durante la temporada de cosecha, si el laboratorio fuera lento, saldría a la bodega y haría el trabajo de bodega, como adiciones químicas, inoculaciones, bastidores, etc. He sido Gerente de Laboratorio durante dos años, realizo órdenes de trabajo químicas para el bodega, preparo mezclas y preparo pruebas para la elaboración del vino. Además, soy invitado por la enología para hacer catas de inventario de vez en cuando. He aprendido mucho y estoy ansioso por seguir aprendiendo y aumentando mis habilidades para poder mejorar en lo que ya hago.

SK: Hay un dicho común entre los viticultores: “un poco de lucha por una vid hace el mejor vino”. ¿Puede compartir con nosotros algunas dificultades que enfrentó y cómo esto le dio forma y lo ayudó dentro de la industria del vino?

AO: Aprendes cometiendo errores y luego aprendiendo de esas experiencias. Los errores te enseñan lo que se debe y lo que no se debe hacer en el proceso de elaboración del vino. Afortunadamente, nunca he tenido una experiencia loca, pero he sido testigo de algunos "grandes negocios" y he aprendido de ellos. He aprendido a solucionar problemas de enología viendo cómo se abordan. Un día me encontraré con problemas como ese, y estaré agradecido a mis experiencias pasadas para guiarme en momentos como ese.

SK: A menudo escuchas el dicho "Estoy tratando de poner un pie en la puerta" y la industria del vino no es diferente. Sin embargo, aquellos que aún no tienen una base previa en esta industria no saben que hay puertas que incluso existen. Cuando eres una persona que se presenta en múltiples intersecciones de diversidad, no solo se trata de encontrar una puerta para poner el pie, sino también de quién tiene la llave de la puerta, ¿me ayudarán a abrirla, déjame entrar? , y cuando atraviese esa puerta, me ayudarán a prosperar. ¿Quiénes son algunas figuras clave que te han influenciado en tu viaje?

AO: Estoy extremadamente agradecido de tener personas que pueden ser clave en mi carrera. Sin estas personas, sinceramente, no estaría donde estoy ahora. Todo se lo debo a su apoyo y aliento. Ante todo, quiero expresar mi gratitud al enólogo Kendall Mix. Kendall es un ser humano extraordinario, siempre cuidando a sus empleados y deseando que tengan éxito. Personas como Kendall crean impactos positivos en las personas y él es la persona que siempre me motivó en mi educación. Su apoyo significa mucho para mí y me inspira a seguir adelante. Lo admiro como un mentor. Otra persona clave en mi viaje es el Director de Enología, Brandon Rice. Brandon me brindó la oportunidad de asistir a la escuela al darme flexibilidad en mi horario de trabajo. Tanto Brandon como Kendall continúan animándome a continuar con mi educación. Me siento muy afortunada de poder asistir al trimestre de otoño y trabajar la cosecha al mismo tiempo. Sé que la mayoría de los estudiantes no tienen esa oportunidad; Me siento afortunado de que Brandon me haya dado esta oportunidad.

SK: ¿Qué consejo le darías a las mujeres que están donde tú estabas hace 5 años?

AO: Yo les diría, esa lucha no es para siempre, sigan luchando por sus metas. Y llegará a su destino paso a paso. Todo el mundo tiene circunstancias únicas. Algunos lo tienen fácil, otros no. Nunca es demasiado tarde para ir a la escuela y trabajar en una carrera en el área que desea. Un día mirarás hacia atrás a tu progreso y estarás orgulloso y agradecido de haber seguido avanzando y no haberte dado por vencido.

SK: ¿Cómo equilibras tu trabajo y tu familia? ¿Tienes apoyo en el camino?

AO: ¡Es DIFÍCIL! Sabía que lo sería, pero decidí trabajar hacia una carrera y brindarle una mejor vida a mi familia, ellos son mi motivación. Trato de tomármelo con calma la mayoría de los días y no “perder la cabeza”, especialmente en la cosecha. Tengo que parar y recordarme a mí mismo que lo tengo que tomar un día a la vez. Soy un empleada de tiempo completo y una estudiante de tiempo completo. También soy madre de dos niños preciosos y estoy casada con un esposo trabajador y solidario. Mi día comienza a las 4 am todos los días, mientras me preparo para el día y preparo a mis hijos para la escuela. Por lo general, estoy en el trabajo a las 6 a. m. y vuelvo a salir a las 8 a. m. para conducir una hora de distancia a la escuela todos los días. Normalmente tengo 3-4 clases dependiendo del día. En mis cortos días de escuela, se espera que regrese al trabajo. Los días que no vuelvo a trabajar, son los días en que tengo jornadas escolares más largas, generalmente laboratorios. Esos días no llego a casa hasta las 9 de la noche. Cuando llego a casa, trato de pasar tiempo con mis hijos, antes de ponerme a hacer la tarea. La temporada de cosecha es especialmente un momento ocupado y aquellos que trabajan en la industria saben que no existen los fines de semana libres durante esa época del año. Quiero agradecer a mi esposo por su apoyo en casa ya mi empleador por la flexibilidad de horarios. Si bien no es fácil, es factible. Además, estoy agradecido por todos los momentos difíciles por convertirme en una persona mejor y más fuerte. No sabemos de lo que somos capaces hasta que lo intentamos por nosotros mismos.

Shea Bayley 3/29/23 Shea Bayley 3/29/23

Alicia Olivares - English

Hang out on the Grapevine with DEI board member Suman Kumar and Alicia Olivares, Viticulture and Enology Student, Lab Manager, wife, and mother, as they talk about the varied life trajectories that land people into the wine industry , the value of education, and the grit necessary to achieve one’s goals.

Suman Kumar (SK): You were the inaugural recipient of The Alliance of Women in Washington Wine Scholarship, in addition to the Washington Wine Industry Foundation scholarship. What did earning this award mean to you and your career aspirations in wine?

Alicia Olivares (AO): It meant everything to me. The scholarship reaffirmed, to me, that people believe in me. They also believed that I have a future in the wine industry and that I deserved that financial help to get there. To be the one that inaugurated the AWWW scholarship was such an honor and made me extremely happy. I will be forever grateful to these foundations and the people that make it happen. I want to thank them for believing in me and my future.

SK: You are the first in your family to pursue higher education. What does this mean to you and your family?

AO: As in many cultures, the value of an education in the Latino culture is very important. It's especially true for those that migrate to the United States with the dream of a better future for their family. My parents always told me and my siblings that education was the way to a better living. They did not want us to be doing hard labor in the orchards, from sun up to sun down, six to seven days a week like they had been their lives. To go to college and earn a degree is a huge accomplishment; it makes me feel proud. I know my parents are proud as well. My parent's hard work is also paying off in that way, knowing they provided a better life for their children.

SK: What advice would you give to those people who want to pursue higher education but feel intimidated?

AO: The advice I would give those people would be: to go for it regardless of negative feelings or doubts they may have as many other students are thinking this same way. It's important to get up every day and just do it, and thank yourself for doing it, I know I do. The closer you get to your goal the easier it gets. Starting is not always easy but once you start, no one can stop you. Slowly but surely, you will get to where you envision yourself. Who knows, you may be someone else’s motivation.

SK: Your experience spans a spectrum. Can you share the various roles you have held in your wine career from the past to the present?

AO: I have done a bit of everything in my eight years in the wine industry. In 2015, I began working as a Quality Control Technician and as a Lab Technician; my day was split between these two positions. During harvest season, if the lab was slow, I would go out to the cellar and do cellar work, such as chemical additions, inoculations, racks, etc. I have been Lab Manager for two years now, I make chemical work orders for the cellar, I put blends together, and set up trials for winemaking. Also, I am invited by winemaking to do inventory tastings from time to time. I have learned so much, and I am eager to keep learning and adding to my skills so that I may become better at what I already do.

SK: There is a common saying amongst vintners: “a little struggle for a vine makes the best wine.” Can you share with us some struggles you faced and how this shaped and helped you within the wine industry?

AO: You learn by making mistakes and then learning from those experiences. Mistakes teach you the do’s and don’ts of the winemaking process. Thankfully, I have never had a crazy experience, but I have witnessed some “big deals” and I have learned from them. I have learned how to fix winemaking problems by seeing how they are addressed. One day I will come across issues like that, and I will be grateful to my past experiences to guide me during moments like that.

SK: Oftentimes you hear the saying “I’m trying to get a foot in the door” and the wine industry is no different. However, those who don’t already have any previous footing in this industry don’t know that there are doors that even exist. When you are a person who shows up at multiple intersections of diversity it becomes not only a question of finding a door to get your foot in, but also, who has the key to the door, will they help me unlock it, let me in, and when I’m through that door, will they help me thrive. Who are some key figures that have influenced you in your journey?

AO: I am extremely thankful to have people that can be that key in my career. Without these people, I would honestly not be where I am right now. I owe it all to their support and encouragement. Foremost, I want to express my gratitude to Winemaker, Kendall Mix. Kendall is an extraordinary human being, always looking out for his employees and wanting them to succeed. People like Kendall create positive impacts on people and he is the person that always motivated me in my education. His support means so much to me and he inspires me to keep going. I look up to him as a mentor. Another key person in my journey is Winemaking Director, Brandon Rice. Brandon provided me with an opportunity to attend school by giving me flexibility in my work schedule. Both Brandon and Kendall, continue to encourage me to continue my education. I feel extremely lucky to be able to attend the Fall quarter and work harvest at the same time. I know that most students don’t have that opportunity; I feel lucky to have been given this opportunity by Brandon.

SK: What advice would you give to women who are where you were 5 years ago?

AO: I would tell them, that struggle is not forever, continue fighting for your goals. And, you will reach your destination one step at a time. Everyone has unique circumstances. Some have it easy, others don’t. It’s never too late to go to school and work towards a career in an area you desire. One day you will look back at your progress and be proud and thankful that you kept moving forward and didn’t give up on yourself.

SK: How do you balance your work and family and do you have support along the way?

AO: It’s HARD! I knew it would be, but I decided to work towards a career and provide a better life for my family, they are my motivation. I try to take it easy most days and not “lose it”, especially at harvest. I have to stop and remind myself to take it one day at a time. I am a full-time employee and a full-time student. I am also a mother of two precious boys and married to a hardworking and supportive husband. My day starts at 4 am each day, as I get ready for the day and get my boys ready for school. I am usually at work by 6 am and head out again by 8 am to drive an hour's distance to school each day. I usually have 3-4 classes depending on the day. On my short school days, I am expected back at work. The days I don’t return to work, are the days when I have longer school days, usually labs. On those days I don’t reach home until 9 pm. When I arrive home, I try and spend time with my boys, before getting to the homework. Harvest season is especially a busy time and those who work in the industry know there’s no such thing as weekends off during that time of the year. I want to thank my husband for his support at home and my employer for the schedule flexibility. While not easy, it is doable. Also, I am thankful for all the difficult times for shaping me into a better and stronger person. We don’t know what we are capable of until we try for ourselves.

Rebecca Alberts 1/24/23 Rebecca Alberts 1/24/23

Juanita Diusaba Yusunguaira

Hang out on the Grapevine with Suman and Juanita Diusaba Yusunguaira, world traveler and wine student studying in Walla Walla as they talk about how language, life journeys, and great wine inspire and influence an ever-evolving career in wine.

Hang out on the Grapevine with DEI Board Member, Suman Kumar and Juanita Diusaba Yusunguaira, world traveler and wine student currently studying in Walla Walla, WA, as they talk about how language, life journeys, and great wine inspire and influence an ever-evolving career in wine.

Suman Kumar: In search of growth and career opportunity, you were the first person in your family to emigrate from your home country of Columbia, at age 18. You lived, studied, and traveled within many countries before arriving in Walla Walla, WA. Was there a precise moment in your journey when you realized your passion for wine?

Juanita Diusaba Yusunguaira: I have felt a strong connection with wine since childhood. One of my fondest memories is sitting at the table with my family and a bottle of wine. It was my father who introduced me to the fantastic culture of wine. My father is a writer, and his job took him around the world. He would bring back bottles of wine to show and share with me the story behind each wine with the hope I could come to know the places he visited.

I decided to pursue wine as a career because it became my passion. There is an element of constant learning in the world of wine and it motivates me each day. I love how wine transports me to places without me having to physically be in that place. The language of wine is diverse yet universal; and it gives me a hands-on approach to study, and the ability to practice my skills in state-of-the-art facilities, all within the world-renowned status of the wine regions themselves.

I began traveling to other countries including Sweden, Denmark, Chile, Argentina, Spain, the United States, and the United Kingdom. I came to understand how art, diversity, nature, food, wine, and languages meet at various intersections to shape the individual experience. My passion for wine began to emerge.

Initially, it was my introduction to the food industry, specifically as a pastry chef, that enabled me to develop my connection with the wine. I focused on creating recipes, learned how to balance flavors, and discovered new approaches. While I found this work to be fulfilling, it was when I began learning how to pair food with wine, that my passion allowed me to reach new heights.

I became curious to understand more about wine, specifically the winemaking process. My first hands-on experience in vineyards and wineries began in Chile and Argentina. I began work in vineyards in Mendoza and this furthered my interest in the winemaking process. I gained an appreciation for the entire process, from grape to bottle all the while learning how variables can affect the production and taste of wine.

SK: As immigrants, we tend to be resilient and willing to start at the bottom to work our way up. How has this work ethic worked to your advantage within the wine industry?

JDY: When I began my journey of learning about wine and vinification practices from around the world, I knew it would be challenging to start from the bottom.

However, my eagerness to experience the process at each level led me to various positions within the industry, allowing me to be coachable as well as cross-trained.

One of my earliest jobs was working within the hospitality industry in New York City. As exciting as being in NYC was, I was only getting paid $5.00 per hour, and I found it difficult to stay afloat. I was not deterred; I began looking for more opportunities to help me grow. I began working for restaurants as a server and host, then organizing events, became a Head Pastry Chef, and a Junior Sommelier in London. There were also times throughout my journey when I found myself simply folding napkins, cleaning tables, and serving wine, but I took that opportunity to continue learning by paying attention to every detail in the overall process. Each one of my previous roles helped me to manage my time wisely, work harder, listen to my mentors, develop a strong voice, and value each job as an opportunity for me to shape different skills in this industry. I believe all my experiences will help me to develop my leadership skills as I move ahead in my career. I can empathize with the journey of others no matter where they are coming from.

SK: During our conversations, I was struck by something you said; “Wine made me want to learn how to speak English better.” Can you recall the moment in your wine journey that prompted you to commit yourself to mastery of the English language?

JDY: I learned how to speak better English to better communicate the language of wine. The enology, viticulture, and wine language tend to be explicit.

I used different tools such as reading wine books, listening to podcasts, and attending different wine tastings to further my language skills. I began applying my verbal and written skills as a sommelier while studying the courses at the WSET, in London.

Although I am bi-lingual, I like to think my third language is communicating through food and wine. I cannot only be a better listener and observer, but it compels me to value experiences and take them to the next level. Wine fascinates me at each level.

SK: The language of wine can be very intimidating. How did your mastery of the English language open doors within the food and wine industry that would otherwise have been difficult if not impossible to enter?

JDY: The language of wine is poetry to me.

One of the hardest experiences throughout my journey was completing my WSET Level 3 at the Wine & Spirit Education Trust, in London. I began learning about viticulture in Washington State and wondered what it would be like to be a part of that region’s wine landscape. I attended a wine tasting in London and met a few winemakers who mentioned the wine program in Walla Walla. I was extremely impressed with the quality of the wines coming from that region. I was not familiar with Washington State wines at the time, yet felt a strong connection to the area. I wanted to be able to see and understand more deeply the fermentation process and experience the stages of grape growing in this region.

A year later, I was able to secure my student visa to be able to pursue my dream of getting a degree in Viticulture and Enology from Walla Walla Community College. Now, I am looking forward to applying what I have learned during the last few years. The move to Washington, allowed me to build a relationship with Mother Nature and further my understanding between farming and winemaking. Understanding this interconnectedness is something that motivates me to continue pursuing a career in wine. With a better understanding of English and my willingness to learn, I can further my wine knowledge. I am better able to understand agriculture, soil science, irrigation systems, and studying cultivated plants. I am especially interested in furthering my knowledge of sustainable vineyard practices.

SK: As students of wine, we realize wine is not just about the wine itself. Wine goes beyond, and compels us to learn about the culture, history, and geography of a region. Tell us about how this is true for you. Which types of experiences energize and inspire you to learn more about wine?

JDY: Wine is not only “wine.” Wine can also transport us to places without physically being there. Making wine is hard work and demands a lot of time and dedication. I appreciate the storytelling aspect of wine. Many people across the wine professions take the time to pass the knowledge to future generations. The same people are often found encouraging the next generations to learn more and experience as many harvests, all to become innovators of the future.

To develop a well-rounded education, in my free time, I visit local wineries so that I may learn about the influence of soils on wine, the biology of each varietal, and the importance of canopy management, to mention a few.

What continues to inspire me is hearing the stories of early industry pioneers, farmers, owners, and winemakers that have been working their entire lives to bring the joy of wine, to the rest of the world.

I’ve had the good fortune of meeting many interesting people from all over the world and from all walks of life. Sitting at the table, and sharing a glass of wine with these people made me more open to seeing and experiencing the world from a different perspective. We all shared the same passion: wine. When it came to tasting wine, we all described it differently. We all grew up smelling different fruit trees, and seasonal spices, tasting food from food trucks, and eating the homemade food lovingly prepared by our grandmothers.

At the end of our tastings, we would pair wines with different cuisines, therefore it was not a traditional way of pairing wines with certain food, it was all unconventional. We would gather for these tastings in the park with a french square blanket and a basket full of food that each of one us brought to share.

Some wines continue to remind me of my childhood, such as my guava tree on the patio of my first house, the fresh creamy passion fruit ice cream, the plantain leaves of tamales, the coconuts falling down the trees, and the incomparable sweet smell of coffee in Colombia.

Therefore, there is no right or wrong answer for me. When it comes to tasting a glass of wine, we like it or we don’t.

SK: Have any key figures influenced you in your journey?

JDY: My parents have influenced me in so many ways. They both worked so hard throughout their life, guided by example, and encouraged me to do what makes me happy. These were my earliest motivators and play a key role in my successes.

My aunt, Martha Bojassen, who lives in Sweden introduced me to the hospitality world while working at the Nobel Prize Museum, in Stockholm, Sweden.

Chef David Fisher and Chef Serena Chow taught me how to cook in a professional kitchen in New York City, they recently received a Michelin Star for their restaurant in California.

Melody Wong, Head Sommelier in The Carlton Tower Jumeirah in London, UK. Melody helped me to focus on my abilities and build upon them. She believed in my ability to taste, discuss, and pair wines, which helped me to further my belief in myself. I learned the intricate details of the wine service industry through expert knowledge and guidance.

Sabrina Lueck, former director of the Enology and Viticulture program at the Walla Community College, continues to be a trusted advisor to me.

Tyler Morrison and Marcus Rafanelli with L’Ecole No41 winery continue to encourage me at each stage of my journey and offered me an intern position during their 2022 harvest.

Finally, I must thank my mentors at The Alliance of Women in Washington Wine, especially Beth Hickey, and my mentor Cathy Corison at the Batonnage Forum, based out of Napa Valley.

Numerous people have helped me pave a path and for whom I feel incredibly grateful.

SK: You are a recent recipient of the prestigious Women of the Vine and Spirits Foundation Scholarship. The scholarship is awarded to individuals working in the food, wine, hospitality, and/or viticulture industries industry. The award goes toward helping the recipient gain industry-related credentials or training. What did receiving this award mean to you and what are your career aspirations in wine?

JDY: I am enormously proud to be one of the recipients of the Women of the Vine and Spirit Foundation Scholarships.

This Foundation provides opportunities to help individuals in the wine and spirit industry to further their industry knowledge to advance their careers.

In 2022, they received 240 applications from around the world and I was the only Colombian recipient.

This award represents for me, all my hard work throughout my career and the pride of my family. I was the first person in my family to earn a degree outside my country. Also, this award represented the difficulty I overcame of being alone and far away from my family for more than 10 years to pursue my dream of wine.

This award encourages me to keep challenging myself and never give up on my goals. Throughout my journey, I have learned that failure is more beneficial than you might think because it gives you the courage to try again.

We can all understand the challenges women face in this industry. There are challenges that we must confront and find solutions to. It takes physical hard work, dedication, passion, and consistency to succeed in this industry. However, throughout it all, we still have fun throughout the process.

I envision myself meeting with winemakers and producers from around the world, sharing my love for wine with others, supporting small producers to bring quality wines to market, advising restaurants on how to complement great dishes with locally sourced wines, and teaching others what I have learned throughout my journey.

SK: There is visible diversity in the customer-facing side and field labor in this industry. What are some ways the Washington Wine industry can offer a path for diverse groups to move into the more technically oriented side of Viticulture and Enology?

JDY: Having an open mind is a great start. With an open mind, we can welcome viewpoints from different cultures. While considering these varying viewpoints we can further create a welcoming space for people of different cultures to feel welcomed in exploring all areas of the winemaking process.

Also, exchange programs and access to meaningful opportunities can be helpful. I believe there is no better way to learn about culture rather than experiencing it firsthand, and by traveling.

SK: What is your current role within wine?

JDY: I recently completed a wine production internship at L’Ecole No41, under the direction of Head Winemaker, Marcus Rafanelli. I will graduate with my degree in Enology and Viticulture from The Walla Walla Community College in Spring 2023.

I continue to take the role of a student, as I have enrolled at Whitman College to further my studies in the rhetoric of public culture and its broader implications of how language influences one’s senses, and guides one’s fundamental ideas about reality, all the while contributing to our sense of community.

Now, I am furthering my WSET Diploma studies while looking to position myself in a career that will allow me to apply my knowledge about wine production, and continue learning about the various business aspects within the industry.

Rebecca Alberts 10/17/22 Rebecca Alberts 10/17/22

RaeJean Crewse

Join DEI Board Member Suman Kumar as she leads interviews and discussions with diverse voices in the Washington Wine Industry.

Hang out on the Grapevine with DEI Board Member, Suman Kumar and RaeJean Crewse, Estate Concierge at FIGGINS Family Winery. Follow along as Rae Jean shares her love for Walla Walla, and the wine community that continuously sparks her curiosity and fuels her passions.

Suman Kumar: Can you tell us about your journey and introduction to the wine industry?

RaeJean Crewse: Born and raised in the Walla Walla Valley, I take great pride in being a part of an inclusive, diverse, and strong community. I value the importance of commitment, community, kindness, and integrity. I have witnessed our valley become “fruitful” within viticulture, enology, and world class wine production.

At first, I was hesitant and unsure if I could comfortably join in this new culture. I was a novice wine taster who was unfamiliar with tasting etiquette and the language of wine. I wondered if I could find something I enjoyed as I felt our wine industry was mainly embraced by our Caucasian populations.

When I was younger, I found it challenging at times to be a part of a minority group and find the confidence to discover myself. I feel lucky to have had a strong group of family and friends who continue to encourage me to be the best version of myself. I am married and have three outstanding sons who remind me each and every day how we all bring something of beauty to the table.

Finding myself in need of additional employment, I came across an opportunity to work as a part-time Wine Hostess. Although I was terrified as well as excited, I jumped at the opportunity! I felt anxious as I wondered if I would “fit in.” I was pleasantly surprised to find that this industry is genuine, passionate, diverse and warm.

Currently, I am employed by FIGGINS Family Wine Estates as full-time Estate Concierge. I host private appointments which allow me to share what makes our Walla Walla Valley and its wines so unique. I feel honored to interact with our visitors, hear their stories and learn what wine means to them.

SK: You are a person who sees the world through the lens of possibility, how do you remain focused on this perspective and maintain motivation to do so?

RC: By surrounding myself with passionate and enthusiastic people, setting and reaching goals with a focus on overall health, and by helping others become strong and successful in what they want to pursue.

SK: What are some things that have surprised you during your journey in wine ?

RC: I have learned that wine is an avenue to create lasting relationships, as well as an opportunity to slow down and appreciate life with the ones we love. I believe the moments gathered at the table with loved ones and a glass of wine, brings conversations and warmth.

SK: Your life experiences and natural abilities have led you to not only discover but nurture your many talents. If you weren’t working as an Estate Concierge, what career would you like to explore?

RC: I would like to earn a college degree and work as a Geologist or a Landscape Photographer of nature, or a Land Management Volunteer.

SK: When you were young, what did you imagine yourself doing as a career?

RC: I always thought I would follow my mother into education, however I spent the majority of my work life alongside my father in construction.

SK: Working in a winery can be very exhausting especially during harvest, how do you make the time to slow down and recenter yourself?

RC: I love to fill up the gas tank and take the back roads without having a specific destination in mind, taking advantage of our Valley’s many landscapes. Also, settling in with evening cocktails – Old-fashioned, Long Islands, and Mai Tai’s, are a few of my favorites! Long, quiet walks.

SK: How do you enjoy your time apart from work?

RC: I enjoy walking and hiking around our local trails and lakes. I am also an amateur photographer and enjoy capturing moments of beauty in nature and landscapes. Family suppers, a game of Uno around a table filled with family and laughter are also a few of my favorite things.

SK: Gender issues affect both women and men across industries, what are some ways men and women can look for solutions together, in the wine trade?

RC: A way we can work together to help each other in the industry is to continue to have open conversations and create a dialog of support. Also, to build on strengthening engagement with the larger community, with efforts to make our industry more accessible to all people.

RaeJean, in addition to her hospitality and shipping duties as Estate Concierge, is helping out the FIGGINS 2022 harvest crew with fruit delivery and lending a hand at the sorting table. RaeJean shares how she is honored to support in any way she can.

Rebecca Alberts 7/26/22 Rebecca Alberts 7/26/22

Teresa Spellman Gamble

Join DEI Board Member Suman Kumar as she leads interviews and discussions with diverse voices in the Washington Wine Industry.

Hang out on the Grapevine with Suman and Teresa Spellman Gamble, Co-Owner of Tinte Cellars, as they talk about good will and great wine for the greater good.

Suman Kumar: Brands should stand for something, and consumers should use their consumer dollars to purchase from brands that stand for something good. At Tinte you stand by “Great Wine for the Greater Good”, to drive change and progress. How do you and your team at Tinte Cellars maintain that authentic voice?

Teresa Spellman Gamble: We wouldn’t be in this business if it weren’t for our mission of “Great Wine for the Greater Good!” With our staff, we stress the balance of producing the greatest possible Washington wine, with our commitment to giving back and supporting our community. Everyone who works at Tinte is invested in our mission, and truly supports these ‘dual’ efforts. We attract employees who want to know that what they do every day is making a difference in the lives of others. We walk the talk and lead by example, by volunteering, engaging with nonprofits, and working to improve the community we call home.

SK: The consumers of wines by Tinte Cellars definitely attracts a more thoughtful consumer, you can clearly see that from the comments you get on social media. Of course, they drink the wines because it tastes and looks nice but when you engage them at the br and, you’re engaging with them at the core of what the brand stands for. How do you strive to continually engage your consumers with what your brand represents?

TSG: Our wine stands on its own, as authentic examples of Washington wine. And whether guests or club members are visiting us in person, or on-line via social media, it’s our goal to continually highlight a cause or a nonprofit and make it easy for customers to donate, volunteer or support these causes. For example, we regularly organize volunteer opportunities for staff and customers. In January and April, we volunteered working outdoors, shoulder to shoulder to support the environment via the Delridge Nature Consortium and the Mid-Sound Fisheries Enhancement Group. In February we collected diapers, baby wipes and donations for farm workers’ families in Eastern Washington. In March & April we conducted a humanitarian collection drive to support Ukrainian citizens. In May we are shifting our focus to Mental Health Awareness month, taking donations for Seattle Children’s Behavioral Health Crisis Care Clinic, as well as encouraging folks to join our walk team for the NAMI Walk (National Alliance on Mental Illness). We strive to have our social mission be a living and breathing part of our business.

SK: When the wine industry talks to itself, we talk about very technical things but when you’re talking to your drinkers, the people who like the experience of Tinte Cellars, you have to be creative, think sideways if you will. I was at your event in your Georgetown Tasting Room, where you were celebrating your own Irish heritage, it was definitely an experience! How do you keep creativity a value of your winery?

TSG: As a relatively new brand, it’s important that we allow our wine stand on its own, but also find unique ways to attract new customers into our tasting rooms. Our team is incredibly innovative, and creativity is a key attribute we look for when bringing new staff on board. Whether celebrating St. Patrick’s Day, Pride Month, or Mental Health Awareness Month, we strive to create authentic events and experiences that resonate with our staff and our customers, and neighborhoods, but do not draw attention away from the wine.

SK: How has your upbringing influenced your dedication to community and philanthropy?

TSG: My mother told me about Margaret Mead when I was in grade school, and I wanted to do a book report on an influential woman. From that point on, I kept this quote by Mead taped inside my school folder: “Never doubt that a small group of thoughtful, committed citizens can change the world; indeed, it’s the only thing that ever has.”

I am blessed to have been raised by parents who instilled a deep commitment to public and community service in each of their six children. My father was a public servant and served as King County Commissioner, King County Executive, and Governor of Washington State – always advocating for the underserved, the environment, and efforts to improve the quality of life in the community we have called home for generations. I have cherished memories working side by side with my mom at food banks when I was quite young; in fact, she lobbied the U.S. Secretary of Agriculture for surplus commodities and worked with the Restaurant Association to collect leftovers to distribute to food banks back in the early 1980s. I think my mother’s commitment to eradicating food insecurity has greatly influenced Tinte Cellars’ support of Northwest Harvest.

SK: What are some things that have surprised you by becoming a winery owner?

TSG: The wine business is ever changing. At its core, it is the blending of farming and winemaking, each with their unique challenges, some of which are completely uncontrollable, but ultimately dictate the outcome of the final product. It has been daunting and exciting all at the same time. Tinte Cellars is fortunate however, to work with an amazing collection of growers, farmers, farm workers, viticulturists, and a committed and talented winemaker to bring our wine to life, vintage after vintage, and then a team of committed professionals in our tasting rooms to share the wine and our social mission with our members and guests.

SK: You are a mother, wife, and business owner who is deeply involved in relief efforts both within your community and abroad, how do you find balance in your life?

TSG: Balance – what’s that?! I am a doer, and I prefer to be busy; but honestly, I am truly energized by the social mission of our winery. Interacting with charities, recipients of our donations, and customers inspires me. Being a very organized individual, perhaps to a fault, I can juggle a lot of balls at once but most importantly I try to surround myself with smart people and trust them to do their jobs. It also helps to have sons who are 18 and 20 – a bit easier than the years when parenting was a lot more hands-on!

SK: Mentorship is very important in this industry and you have dedicated so much of your professional life in mentoring young professionals. What is some advice you can give to women who would like to enter the wine industry?

TSG: I have served as a mentor since I was a young professional, particularly to working moms, and it’s been one of most inspiring and rewarding parts of my career. I don’t have much advice to share specific to the wine industry – since I am such a newbie – but I would give every woman the same advice, regardless of their profession: Be quiet, and listen to your heart and to your gut. What is it telling you? Do what you love, and success will follow. Life is precious and too often we don’t listen to our instincts.

SK: Tell me about your favorite wine at Tinte Cellars, without telling me about the wine?

TSG: Relaxing beach-side on a warm summer evening, watching the sun go down, laughing and enjoying the company of family and friends. Drinking charitably and raising a glass of thanks for all that we have.

Rebecca Alberts 6/29/22 Rebecca Alberts 6/29/22

Annette Bergevin

Join DEI Board Member Suman Kumar as she leads interviews and discussions with diverse voices in the Washington Wine Industry.

June is Pride Month. Join us as we bring you this special series on the Grapevine, celebrating this community of Washington wine industry professionals, while learning what the culture of wine and Pride means to them.

Suman Kumar: As AWWaWine celebrates openly gay members of our Washington Wine industry during PRIDE Month, one area that I find which remains relatively unrepresented is the queer community. LGBTQIA+ wine professionals as a result, have their stories typically go untold. How do you build the momentum to change this for yourself or for your business?

Annette Bergevin: I believe we build momentum by consistently sharing our stories through positive interactions with our customers. We also tell our story as we work with our distributors in various markets across the country that they can share with their customers. We along with our wine partners should continue to share social media stories highlighting our community and attend LGBTQIA+ wine focused events not only during pride month but throughout the year.

SK: How long have you been in your current role?

AB: 20 years.

SK: The language of wine has been largely built upon binaries that meet at intersections of gender. In recent times, "non-binary" has become synonymous with gender identity as a spectrum. Structured wines are commonly described as masculine. Conversely, delicate and elegant wines, feminine. What in your opinion does it mean to define wine in this way?

AB: This is a loaded question for sure! If we take into account the year someone was born we will likely see various reactions to this question. In our early days at the winery we along with both our female and male winemakers have used these terms. As we've matured in this business I think times have changed and we've become more sensitive to not defining wine using gender. I remember when "throw like a girl" was derogatory and unfortunately some people still use it this way. Today however, I love the badass women who have changed this to be a positive and who are roll models for our younger folks who make "throwing like a girl" pretty impressive. So, back to wine, when using gender to define a wine I would say, "it's complicated."

SK: What challenges do you believe are unique to the LGTBQIA+ community in the wine industry?

AB: I would like to believe that our wine stands on it's own merits. The fact that we are a LGTBQIA+ managed winery is part of our story but it does not affect the taste of the wine. When we first opened our winery back in 2002 we had someone who said, "I won't drink their gay wine." Last time I checked our wine had not come out as anything other than the varietal it was and the vintage it represented. We have sold our wine internationally and domestically. Being a smaller winery with not super deep pockets has been a bigger barrier to getting into more markets than who we love. My hope is always that professional wine buyers are buying based on the quality of the wine in front of them and are not blocking wine purchases based on personal prejudice or beliefs. I hope our wine lovers continue to support those folks who foster inclusivity along with providing an excellent product!

SK: What are some ways the wine industry can show up for the LGTBQIA+ community to foster more inclusivity ?

AB: We have so many amazing stories in the wine world and so many awesome people. I think we all need to ensure we are communicating our stories and that the wine industry does a better job of including these stories throughout the year versus just one month out of the year.

SK: Is your partner also a part of your business? How is it like working together? How do you find ways to support one another?

AB: My wife is not part of the wine business however she does say "she works for wine!" I tend to rope her into many of our events becasue: a) I need the extra help, and b) I love having her there! She's a huge supporter and takes care of our fur babies and holds down the home front during harvest when I'm working long hours, seven days a week.

SK: What is your favorite thing to do together when your not in the vineyard or winery?

AB: Cooking outdoors, hiking to lakes or rivers, spending time on the water, having a glass of wine together at the end of the day and spending time with friends and family!

SK: What are some things that have surprised you in your current role?

AB: I was pleasantly surprised at how much I enjoy meeting people in all facets of the wine world. From everyday wine lovers to wine buyers, wine seems to be a fantastic way to connect with folks.

SK: Tell me about your favorite wine, without telling me about the wine?

AB: My favorite wine is typically the glass I am choosing to enjoy at the moment. I will have thought about how the wine in my glass will compliment my current situation whether it's hanging out outside or sitting down to dinner or even while enjoying a movie. It will be something that adds to the occasion and will tempt me to stop for a moment to think about what it is I am enjoying!

SK: What are some ways we can deepen connection with people who don’t necessarily share the same views as us?

AB: I feel it is really important to find similarities and common interests with people. Once we find our common likes it is easier to talk about the harder issues. I think we need to keep the tough conversations going but try to conduct them in ways that are not violent, harmful or disrespectful.

Rebecca Alberts 6/24/22 Rebecca Alberts 6/24/22

Pam Adkins

Join DEI Board Member Suman Kumar as she leads interviews and discussions with diverse voices in the Washington Wine Industry.

Pam Adkins: First and foremost, we are women winery owners with a woman winemaker - that's how we primarily identify. Surprise! We're married and gay and that’s just one of many parts of who we are. Our winery is open to all and we embrace, as well as encourage diversity, inclusion, and place where everyone belongs - and are family (including dogs.) We want people who visit our winery or become wine club members to feel empowered to be authentically themselves, and that they are part of our wine family and included in all we do. To be honest, we don't feel the need to stand on the corner yelling to all that we're LGBTQIA+. We'd rather have people visit our welcoming tasting room and realize that we make beautiful, award-winning wines that you won't find in many of the wineries across Washington. We show up authentically, so YOU CAN TOO! We'd be pretty darned surprised if any of guests ever left our tasting room not knowing we are gay - both Julie and I refer to each other as "my wife and I....". Our statement is about making beautiful wines that are affordable and different - and if you bring a bottle home (or gift one to a friend) and they then hear that this beautiful wine was made by a Lesbian winemaker....then yay! Adrice Wines supports how ever people identify. We want to embrace the LBGTQIA+ community to come in and be a part of this industry while knowing you are safe with us. Many guests laugh at the signs next to our bathrooms, indicating that we don't care if you're male, female, two- headed, or an alien, please just wash your hands!

SK: The language of wine has been largely built upon binaries that meet at intersections of gender. Structured wines are commonly described as masculine. Conversely, delicate and elegant wines, feminine. What in your opinion does it mean to define wine in this way?

PA: I do believe that men and women approach winemaking differently - because men and women’s brains are wired differently. Fact is, every winemaker approaches winemaking differently! And the great news is - there are seven billion different palates out there all looking for something different. Rather than pointing out the differences between masculine and feminine qualities - or male vs. female wines - we say BRING THEM ALL ON! Let's celebrate diversity!

SK: What challenges do you believe are unique to the LGTBQIA+ community in the wine industry?

PA: I think every winemaker would say they've forged their own way through challenges - and with any business, there are challenges. Being authentic and collaborative are key to making friends and building our reputation and business.

SK: What are some ways the wine industry can show up for the LGTBQIA+ community to foster more inclusivity ?

PA: Help your customers feel like they are a part of something bigger - rather than separate. Don't judge. Don't separate. Just let people be people and enjoy your wine.

SK: Is your partner also a part of your business? How is it like working together? How do you find ways to support one another?

PA: Yes. I make the wine, Julie markets it and runs the tasting room. We try to leverage each other’s strengths and make decisions collaboratively. We are keenly aware when the other is tired or at their wit's end. We encourage rest and time off to relax as needed.

SK: What is your favorite thing to do together when your not at the winery?

PA: Enjoy time with friends by inviting them over to our home to enjoy our outdoor kitchen and Italian pizza oven and of course, some Adrice Wines! We love to travel around the world tasting wines from other regions.

SK: What are some things that have surprised you by becoming a winery owner ?

PA: How supportive the wine community is with each other. You'd think there would be much more competitiveness but at the end of the day, my neighbor's success breeds my success.

SK: Tell me about your favorite wine, without telling me about the wine?

PA: Our favorite wine to make is Syrah… and we're not going to tell you why!

Rebecca Alberts 6/23/22 Rebecca Alberts 6/23/22

Tanya Woodley

Join DEI Board Member Suman Kumar as she leads interviews and discussions with diverse voices in the Washington Wine Industry.

Tanya Woodley: When discussing the history of our winery with customers, we are open about being a part of the LGBTQIA+ community and that we are a married couple.

SK: How long have you been in your current role?

TW: 15 years

TW: Of course, these descriptors are referring to the assigned binary gender roles. Men are “strong”, women are “soft” in theory. Thankfully, I do not hear wines being referenced as gender specific as much as they once were. A structured wine can present elegance. A delicate wine can be powerful. If tasters are relying on their own palate, they will take a wine at face value and appreciate all of its attributes at once.

SK: What challenges do you believe are unique to the LGTBQIA+ community in the wine industry?

TW: I identify as a female lesbian, if asked. My challenges within the wine industry have been gender related first, then sexuality. I feel that one of the LGTBQIA+ community challenges in the wine industry, beyond intolerance, could relate to the stigma of what the perfect American couple or family looks like. We are seeing ourselves in advertising more and more but we need to normalize different representations of what our families look like. Mainstream advertising and industry associations still tend to focus on the “perfect couple”, the binary husband and wife with two kids and a dog. While there absolutely nothing wrong with that family and of course it is a beautiful story, we need to start telling all of the stories. So, it’s time to actually listen to the individual and share who they are.

SK: What are some ways the wine industry can show up for the LGTBQIA+ community to foster more inclusivity?

TW: Feature LGTBQIA+ members year round.

SK: Is your partner also a part of your business? How is it like working together? How do you find ways to support one another?

TW: Yes. We work well together. We both bring our own strengths to the table and all business decisions are made together.

SK: What is your favorite thing to do together when your not in the winery?

TW: Travel. Even better if we can bring our pup.

SK: What are some things that have surprised you by becoming a winemaker and winery owner?

TW: The friends we have met along the way. We have met some truly wonderful people. The support has been our fuel for the fire.

SK: Tell me about your favorite wine, without telling me about the wine.

TW: I have many favorites. I like to be caught off guard sometimes. Order a glass, take a sip and be stopped in my tracks. I like a wine that demands my attention in that way, it has something to say.

SK: What does inclusivity look like to you within the Washington wine industry?

TW: Diversity should always be the answer. I don’t want to see a qualified or fiercely interested LGTBQIA+ person turned away because of their identity. I also do not want to see the same people hired into the industry to fill a diversity quota. I want the industry as a whole to look at the person at face value. I want every individual to be seen for exactly who they are and what they have to share. No boxes. That is inclusivity.

Rebecca Alberts 5/29/22 Rebecca Alberts 5/29/22

Mai Hoang

Join DEI Board Member Suman Kumar as she leads interviews and discussions with diverse voices in the Washington Wine Industry.

May is Asian American Pacific Islander Heritage Month. Join us as we bring you this special series on the Grapevine, celebrating this community of Washington wine industry professionals, while learning what their culture and AAPI Heritage Month means to them.

Suman Kumar: How do you identify within the Asian American and Pacific Islander community? Specifically where you and/or your family immigrated from, or still reside.

Mai Hoang: My parents and older brother lived in Saigon (now Ho Chi Minh City) in Vietnam and left right after the end of the Vietnam War in April 1975. They first lived in Columbus, Ohio, where a local church sponsored their arrival to the U.S. They moved to Lancaster, Pennsylvania, where I was born, in 1982.

SK: What is your role within the Washington Wine Industry?

MH: I’ve covered the wine industry since 2006, when I was hired as the business and agriculture reporter for the Yakima Herald-Republic. I’ve covered numerous wine grape harvests, winery openings and wrote about different trends happening in the industry. I’ve witnessed the incredible growth of the industry through my reporting – when I first arrived to the Yakima Valley in 2006, there were just under 500 wineries and we’re more than double that amount now. I’ve continued my coverage of the wine industry in my current position as Central/Eastern Washington reporter for Crosscut, a nonprofit news site.

SK: What brings you joy about your heritage and culture?

MH: Food has been an expression of love for my family. Whether it’s a holiday celebration or wedding, my family never wanted anyone to be without good Vietnamese food. My best friend’s first experience with Pho – the Vietnamese beef noodle soup – was when she had my mom’s during a visit home from our university. She was hooked and even has made Pho a few times (and even got tips from my mom!). My mom makes so much food when she visits that my family is able to enjoy it for months afterwards.

SK: Does your family have any traditions that are especially important to you?

MH: My parents still send me (and my husband) money for the Lunar New Year (known as Tet in Vietnam) even though we’re not children any more. This is probably an example of how your parents always see you as “their baby!”

SK: Who are the role models or mentors that have influenced you or helped guide you?

MH: My mother was 32 years old with a small child when she arrived in the U.S. She had me at 39. She had to deal with all the difficulties of being a working mom plus adjust to an entirely new country, culture and language. She worked extremely hard and sacrificed so much to make sure my brother and I were successful. Now that I’m about the same age (and a working mom), I appreciate the determination and grit she showed in making a new life not just for herself, but for my brother and me.

SK: What does AAPI Heritage Month mean to you?

MH: I was one of a handful of kids of Asian descent at my school growing up. I’ve been the recipient of racist comments that were hurtful. When I was a child it seemed that assimilating was the only way to survive. It’s great that we don’t have to hide our heritage and culture - we can highlight it. I love seeing how members of the AAPI community are making their mark across different industries.

Read Mai’s article here: Corkscrews to cans: WA wineries adapt to sustainable packaging

Rebecca Alberts 5/29/22 Rebecca Alberts 5/29/22

Pris Graham

Join DEI Board Member Suman Kumar as she leads interviews and discussions with diverse voices in the Washington Wine Industry.

Suman Kumar: How do you identify within the Asian American and Pacific Islander community?

Pris Graham: I was born and grew up in Thailand. I came to the US right after I graduated from college in Thailand with a degree in finance. I originally immigrated as a student for the purpose of learning English. After attending Seattle Central and graduating from their culinary arts program, I became interested in wine, and I especially became passionate about food and wine pairing. Before I knew it, I got a job as a wine sale rep. I started my career working for a small wine importing company. My initial success in my career was because a lot of Thai restaurants helped by buying wine from me because of our shared heritage. Today, I have many Asian restaurants as my accounts, and our shared culture and understanding creates a mutual trust that is valuable in what can be an intimidating industry.

SK: What is your role within the Washington Wine Industry?

PG: I’m a sales representative. I am currently working at Vehrs Distributing. Even though I have a specific geographic territory, I also work outside of my specific area with Asian grocery stores and many Asian restaurants, most of which are Thai restaurants.

SK: What brings you joy about your heritage and culture?

PG: Thai culture is all about food, family, and friends. I am very fortunate to be able to work with a lot of Thai restaurants. In the process of working with those restaurants, I get to visit with the owners and eat authentic Thai food that I miss but is not typically on the menu. For these foods, I have to go back to the kitchen and the chef shares it with me. It always reminds me of my culture – kind hearts and a willingness to give and share. To take care of others.

SK: Does your family have any traditions that are especially important to you?

PG: My mom is a fantastic cook, and food is our tradition. Food is love. You give the best food to the ones you love. Growing up in Thailand, my mom was the owner and chef of her own restaurant. I remember when I was fairly young, I would watch the restaurant when my mom did her daily grocery shopping in the morning. If customers came in during that time, I would offer them meatballs – one of the only things I knew how to make! As I got older, I helped in the restaurant in other ways. I owe my appreciation of and interest in food to my family traditions. Food has always been a center-point of my life and was what spurred my interest in wine. Even though wine isn’t a specific part of Thai culture, the wine business has been a space where I have found I can combine my traditions with my personal interest, and both are part of what makes me who I am today.

SK: Who are the role models or mentors that have influenced you or helped guide you?

PG: There are many people who have helped and influenced me along my journey. Samantha Agee, former owner of A&B imports, is the person who hired me to work in the wine business after trying to apply for over 2 years. None of the big companies wanted to hire an inexperienced person in sales, especially wine sales. She hired me and gave me an opportunity to follow my dream.

David Muttillo is the person who taught me all about sales, specifically wine sales, and guided me through the ups and downs and how to handle it mentally, logistically, emotionally, and so many other ways. I have been in the wine business for almost 10 years, and without his guidance and support, I would not have made it this long. Through him, I have learned through my failures, struggles, and successes.

SK: What does AAPI Heritage Month mean to you

PG: I’m proud to be Thai. I feel incredibly lucky that I was born in and grew up in Thailand. Because of my upbringing, I have a greater understanding of the culture, language, and traditions. As a mother, I want to teach my daughter the importance of our beautiful Thai traditions and customs, especially showing respect to others and the way we share our love of family and friends through good food. Celebrating AAPI Month is a great way to call attention to our heritage for the next generation. We can show the importance of our roots and the beauty of our different cultures – the way we all bring our past and present together and create what we have today.

Rebecca Alberts 5/28/22 Rebecca Alberts 5/28/22

Fiona Mak

Join DEI Board Member Suman Kumar as she leads interviews and discussions with diverse voices in the Washington Wine Industry.

Suman Kumar: How do you identify within the Asian American and Pacific Islander community? Specifically where you and/or your family immigrated from, or still reside.

Fiona Mak: I am American-born-Chinese. My parents gave birth to me here in Phoenix, Arizona and then I was raised in Hong Kong. My parents still live in Hong Kong.

SK: What is your role within the Washington Wine Industry?

FM: I am the winemaker and owner of SMAK Wines, Communications Board Member for the Alliance of Women in Washington Wine, Owner of Wallala Dumplings, and a Certified Sommelier.

SK: What brings you joy about your heritage and culture?

FM: Food definitely excites me the most, with Hong Kong being such a dynamic and international city, I was exposed to a massive range of foods from a very young age. I used to be a very picky eater but ever since I can prepare my own I became more adventurous. Chinese food has a very wide range of cooking styles/ spices and there is just so much to learn from each Province.

SK: Does your family have any traditions that are especially important to you?

FM: Our one main tradition is to celebrate Christmas together. It's because Christmas Day is also our parents' Wedding day. My sister lives in France and I live in the US. We would always try our best to go back to Hong Kong for Christmas. Now that my sister had kids we would all try to go to France instead.

SK: Who are the role models or mentors that have influenced you or helped guide you?

FM: My dad has always been my role model and my mentor in many ways. From his love of food, wine and entertaining, I can certainly have been groomed to be in the hospitality industry from a very young age.

SK: What does AAPI Heritage Month mean to you?

FM: I am extremely proud to be Asian and a business owner. Through my dumpling business I am able to use my products to attract a broader demographic and promote Asian foods within my community. I would like to sustain my support for the AAPI community in any way, not just in this month, but continuously. Our community can only grow stronger with unity. I would like to attract and retain a more diverse workforce within our industry.

Rebecca Alberts 5/28/22 Rebecca Alberts 5/28/22

Kim Nguyen

Join DEI Board Member Suman Kumar as she leads interviews and discussions with diverse voices in the Washington Wine Industry.

Suman Kumar: How do you identify within the Asian American and Pacific Islander community? Specifically where you and/or your family immigrated from, or still reside.

Kim Nguyen : My name is Kim Nguyen. I’m from Vietnam, and my family still lives in Ho Chi Minh city, Vietnam. In 2017, I moved to the state of Washington in pursuit of higher education. In 2021, I graduated from Central Washington University and started my first step into the wine industry.

SK: What is your role within the Washington Wine Industry?

KN: I’m the Communications Coordinator for the Washington Winegrowers Association and the Washington Wine Industry Foundation.

SK: What brings you joy about your heritage and culture?

KN: What brings me joy is how rich the Vietnamese culture is. Geographically, Vietnam is a relatively small country. However, each part of the country holds such beautiful and rich culture that spans thousands of years. I’m naturally a curious person who loves to travel, and each place I visit in my own country has never failed to fascinate me.

SK: Does your family have any traditions that are especially important to you?

KN: The tradition that I will always hold close to my heart is a national holiday called

Tết. (Lunar New Year) It is a time of the year when everyone in the family comes back home and spends time together. It’s the season of family bonding, showing appreciation, giving, and amazing traditional food. Around Tết, everywhere in the country is decorated with vibrant colors and everyone’s always in a good mood.

SK: Who are the role models or mentors that have influenced you or helped guide you?

KN: My dad is the role model of my life. He built his career from the ground up, and he has a wanderlust soul. Growing up, he always told my sister and me to pick wherever we want and go, never limit ourselves, try new things, and never stop learning.

SK: What does AAPI Heritage Month mean to you?

KN: AAPI Heritage Month, to me, means representation. In light of everything that has happened and peaked throughout the past years, recognizing and celebrating AAPI Heritage month is crucial to highlight this community's perseverance.

Rebecca Alberts 4/28/22 Rebecca Alberts 4/28/22

Join DEI Board Member Suman Kumar as she leads interviews and discussions with diverse voices in the Washington Wine Industry.

Meet Devyani Gupta.

Head Winemaker at Valdemar Estates, in conversation with Suman Kumar for the Alliance of Women in Washington Wine.

SK: Devyani, have been recently promoted to Head Winemaker at Valdemar Estates, can you tell us about your introduction and journey in wine?

Growing up, I was always curious about food and wine – hovering in the kitchen, tasting spices, bothering my dad so I could smell his glass of Pinot Noir or Barolo. When I got a little older, he would let me “earn” a sip if I could smell and describe the fruit character of the wine. This was how I first became curious about wine; however, my wine journey began when I moved to Walla Walla to attend Whitman College.

Soon after my 21st birthday, I began working for Amavi Cellars in their tasting room. After a busy day, we would gather as a team on the balcony, and enjoy a glass of wine. In these moments where we would come together, the technical winemaking details would pepper into conversation. Quickly I became more than curious, I became obsessed with learning how the wine in my glass came to be. Norm McKibben (managing partner) noticed this curiosity and asked if I would like to tag along to visit vineyards or be a fly on the wall for various stages of the winemaking process. The only way I can describe this leg of the journey was like falling in love. From that moment on, everything changed; but I was in my final year at Whitman College, and I was too attached to the plan ahead of me: get a research job after graduation, apply to graduate school thereafter, and eventually become a professor of Psychology. However, once I met the world of wine, it challenged everything I thought I was passionate about, and winemaking had become my dream.

Unfortunately, I was not ready to let go of the plan. After graduation, I packed up my station wagon, and moved to Seattle to take a research position at the University of Washington. However, clearly the story didn’t end there, and neither did Norm’s influence; so I will leave the rest of this story for the next question…

SK: You have spoken to the importance of mentoring other women in the wine industry; how has mentorship played a role in your career, as both a mentor and mentee?

The first word that came to mind is: immeasurable. I was very fortunate to have crossed paths with strong mentors along the way – and I’ll never know the full extent of their impacts on my life.

People often use the phrase “walk the talk”, and to me, mentorship lies at the core of this saying; imagine a mentor and mentee are the two feet walking toward our goals of community and empowerment: it takes both of them to turn words into action, and action into results and change.

Back to the question of how my wine journey began: When I first realized I wanted to be a part of the wine industry, my biggest hurdle was visualizing where I could (or would) fit in it.

This is where my first mentor in wine came in: Norm McKibben. Norm showed me the paths I could take, and that I had a place in this industry. He knew I was conflicted about the next step: do I go into research or take the plunge to follow my dream of making wine? He never pushed me in one direction over another and gave me the space I needed to decide if this would be my path. When I called him 6 months later from the research center parking lot, without a word, he knew I was calling to say I was ready to take the plunge; he reassured me that the next steps would soon be clear, and it will feel like “coming home”. Thanks to Norm’s support, I enrolled in the Enology & Viticulture program at Walla Walla Community College, where I then worked for two individuals who would become my next mentors: Sadie Drury and Chris Figgins.

When I went back to North Slope Management for a second season, I stepped into a leadership role as Sadie’s assistant. I certainly had a few stumbles as I navigated this learning curve, but Sadie gave me the space I needed to fail, learn, flourish, and take on the next challenge. Over the years, Sadie has mentored me through her actions and leadership; she leads by example and always answers the call to step up and serve our wine community. When I need to put things in the balance, Sadie is usually my first call.

In my time with the Figgins Family, it was in my comfort zone to keep “doing” (moving, cleaning, organizing), but one thing Chris asked me to do was “stop” and taste, opening a path to some very impactful teaching moments. He recognized that I wanted to develop my palate and see the bigger picture but did not know how to ask for access to those conversations. He gave me the opportunity to grow my confidence and have a seat at the table – I mean this quite literally! After that first harvest, Chris asked me to be a part of blending trials, a learning opportunity that completely shifted my preparedness for the next level of responsibility.

When I joined the Valdemar Family in 2019, I wore many hats as we opened our tasting room, planted our estate vineyards, and outfitted our facility for harvest; there were many moments where I needed my mentors’ support. Sadie and Chris have coached me along the way, offering everything from technical advice, to weighing-in on how to handle wage reviews, tough conversations, and how to be a better leader every day.

I will never be able to truly thank my mentors enough for the impact they have had on my life; but perhaps thanking them through the act of mentoring someone else is a good start.

This year it has been my sincere honor to have the chance to step into a mentorship role to try to pass on some of the support and advice given to me. Currently, I am a mentor for the Batônnage forum, a mentorship network “stirring up” the conversation of women in wine. This network is growing stronger each day, and I am thankful to join the walk towards a more inclusive and equitable world of wine.

SK: What is some advice you give to women looking to make a career in wine?

Keep an open mind. Try every facet of the wine industry to find your place. You may find that what you want is to “make” your place; find a blended position that suits your different skill sets. You may find that where you initially thought you would be, might not be where you land. With this in mind, let go of your idea of progress. Something many of my driven and hard-working female friends in wine struggle with is a sense of “losing progress”, “moving backwards”, or “restarting” when they decide to make a change. There is no such thing. All your experiences will be seen as an asset for the right position with the right company, and so don’t be so hard on yourself!

Lastly, find your mirrors. Seek a network of individuals that will help support you by being the mirror you need to see yourself in. This doesn’t need to be a harsh lit mirror, by any means. This is more about finding people that will support you by helping you see your worth, so you go for the opportunities you might otherwise overlook or shy away from.

SK: For generations, social class — and, hence, wealth and race — limited Americans’ access to fine wine. How do you see the future generations of wine consumers changing that?

I am very optimistic about the future of our wine industry because this topic has been at the center of many key conversations at an institutional level in recent years. Now the work ahead consists of figuring out what measurable things we can do in not just our WA wine community, but in the broader PNW wine community to make wine more equitable and inclusive. Limitations to accessibility and entry into the industry squeeze two crucial sides of our industry: who buys your wine, and the talent you can recruit to make it. We need to work on identifying, normalizing, and addressing these barriers to access in wine if we want to survive and thrive as a modern industry moving forward. This change is inevitable.

There is one fundamental question, that has evolved as this conversation has picked up momentum: why can’t there be a bottle of Washington wine on every family dinner table tonight? One detail we tend to focus on as a barrier to access is price. While this is often a very valid barrier, and yes, wine is a luxury product, I feel it only chips away at the tip of the iceberg when it comes to accessibility and inclusivity of wine. A 6 pack of craft beer can be the same price as a bottle of Washington Wine; why is that craft beer more accessible and approachable to some groups than the bottle of local wine?

As we keep chipping away at this issue, we see the other barriers; we realize why it is hard for many to see themselves in the community of wine when, perhaps, they don’t feel represented by or a part of said community. However, I believe the current and future generations of wine are actively moving to change that. As our industry becomes more diverse (and we see more female and BIPOC winemakers, general managers, CEOs), I believe our consumer base will follow suit. If we put in the work as an industry to make the luxury sphere of wine more inclusive, we will see a shift in who visits our tasting rooms, joins our wine club, and more.

At Valdemar, one thing we firmly believe is that wine is for everyone; wine can and should be a part of every family’s dinner table. Connecting over wine should not be limited to only certain food cultures, levels of education, or economic means; you don’t need to “know wine” to talk about wine. It is for everyone.

SK: Tell me about your favorite wine at Valdemar Estates, without telling me about the wine.

Our 2019 Walla Walla Cabernet Sauvignon, which we release this spring. To me it is a wine that illustrates well what my mentors taught me. 85% of the fruit in this blend are from VSquared vineyard on SeVein. Growers are always on the move, and so when I interviewed with Sadie, it quickly turned into a ride-along as she was planting this vineyard that day in 2016. Over the next few years, I helped manage this vineyard and personally replanted all of the baby vines that did not take. This vineyard is also a mere 100 yards (or less) from Leonetti Cellars’ Serra Pedace vineyard.

When we harvested the fruit for the first time in 2019, it was my previous work with Sadie that helped me understand the fruit from a grower’s perspective, and my work with Chris that taught me how to understand and anticipate the tannin profile and acidity of this vineyard site. This technical knowledge from working with them greatly informed our decisions of when and how to pick, ferment, press, and allocate new oak. Ultimately, this wine is my favorite only in part because it is vibrant and delicious; this wine followed me along my path to becoming a winemaker several years before it was even made. It reflects why I am passionate about winemaking and grape growing, but also my love for the strong wine community we have in Walla Walla.

Alicia Olivares - Español

Get to know Alicia Olivares -

Español

Alicia Olivares - English

Get to know Alicia Olivares -

English

Juanita Diusaba Yusunguaira

Get to know Juanita Diusaba Yusunguaira

RaeJean Crewse

Meet RaeJean Crewse

Teresa Spellman Gamble

Meet Teresa Spellman Gamble

Annette Bergevin

Meet Annette Bergevin

Pam Adkins

Meet Pam Adkins

Tanya Woodley

Meet Tanya Woodley

Mai Hoang

Meet Mai Hoang

Pris Graham

Meet Pris Graham

Fiona Mak

Meet Fiona Mak

Kim Nguyen

Meet Kim Nguyen

Meet Devyani Gupta.

The Alliance of Women in Washington Wine