Page 50 - Southern Oregon Magazine Winter 2019

neck of the woods | prof ile

LM: WHAT DREW YOU TO A CAREER IN WINE?
JW: I got into beverages through tea. The first restaurant I
managed was a teahouse in Washington, D.C. called Teaism. I
started learning about tea processing and how it affects the fla-
vors in your cup. From different plant varieties to harvest time to
fermentation, there are myriad ways tea producers can affect the final
product. The transition from tea to wine seemed really natural to me.
I always loved wine, but I didn’t think about working with wine until I
started to understand the connection between food and wine, and the
ability of wine to elevate a meal to an even more delicious level! That
was what drove me to the sommelier path.

LM: WHAT IS YOUR COMMITMENT TO SOUTHERN
OREGON WINE IN RELATION TO YOUR POSITION AT
NEUMAN HOTEL GROUP?
JW: The very premise behind the restaurant is farm-to-table, so our
commitment to Oregon wine is the cornerstone of our wine program,
and wherever possible we include specifically Southern Oregon pro-
ducers in that mix. The phrase “what grows together goes together”
holds true. We find that a lot of the local foods pair excellently with
wines from the region. It’s been exciting to see and contribute to the
development of this wine region as we’ve continued to learn and grow
together. The wines produced here continue to improve every vintage.

LM: WHAT NEW DEVELOPMENTS ARE YOU KEEPING
YOUR EYE ON?
JW: I’m excited about the biodynamic scene, and there are some
sparkling projects, notably Domaine Jussiaume from Jean-Michel
Jussiaume, that I want to watch develop. And finally, I’m really excited
about what Southern Oregon can do with the Tempranillo variety. I
think we have a lot of potential with that grape here.

LM: WHAT’S YOUR FAVORITE THING ABOUT WINE?
JW: There’s something out there for everyone and every palate. And
there’s something out there that will pair with whatever you are eating.
Pairing is really fun and exciting, and can take your dining experience
to the next level. It’s also a great way to cultivate your sense of smell
and taste. We use our eyes and ears all the time, but tend to neglect
the other senses we are blessed to have. Wine can take you out of your
head and help you get in touch with your senses—in moderation, of
course!

LM: FAVORITE WINE OR FLIGHT AT LARKS ASHLAND,
LARKS MEDFORD, AND LUNA CAFÉ IN ASHLAND? of Domaine Jussiaume sparkling wine with Jean-Michel Jussiaume.
JW: At the Ashland location, I really love the Gamay Noir from These bubbles were crafted with Chardonnay grapes, aged in stainless
Brickhouse. The elevated acidity and rustic flavors pair really well with steel, hand riddled and racked, with only 1,000 bottles available. After
the menu. In Medford, the Epitome of Three red blend from Ledger sampling it, it’s clear why Jennifer is excited about this development in
David has been the best-selling wine at that location since they opened! the local wine scene. She noted aromas of brioche, tart lemon, green
We carry Jaxon’s Tempranillo at all three restaurants. It has universal apple, super crisp, buttered toast, with soft waxy finish.
appeal and works with all our menus at a great price point.
For those who want to explore the Rogue Valley AVA’s (American
Jennifer’s passion and knowledge of wine shines brightly and I look Viticultural Area), there are multiple stay and play packages available
forward to trying more of her expert recommendations. We had the from Neuman Hotel Group at Ashland Springs Hotel, Lithia Springs
opportunity to sample the Abacela Albariño, which was delightful. We Resort, Ashland Hills Hotel and Suites, Inn at The Commons, and
also enjoyed a special tasting of the latest, limited production release Nunan Estate.

48 www.southernoregonmagazine.com | winter 2019