Greg has had an interest in and appreciation of wine for over a quarter-century…and is still constantly amazed at what the humble vitus vinifera can become, when grown and made with talent, knowledge and care.

 

Starting his career in the fine-dining area of the restaurant business, he has worked with many fine companies (such as Café L’Europe and Morton’s of Chicago), as well as being the co-owner of a restaurant. In this time – and especially in his positions of Wine Director and Sommelier - he was fortunate to be exposed to a wide selection of fine wines from around the world, furthering his interest in learning more of the intricacies and attributes of them. Greg successfully passed the Certificate level of the Master Sommelier’s exam in 1996, but realizes that the study of wine is indeed an ongoing process. He has also traveled and visited the major wine-producing areas of the western US, as well as Germany and Austria.

 

Having been in the restaurant business, Greg knows how a well-matched wine can make food – any food – into a true dining experience. Greg invites you to visit him for clear, straightforward advice on the varied world of wine.

 

 

“The best kind of wine is that which is most pleasant to the one who drinks it.”

          ~ Pliny the Elder