Blog: What started out as a way to keep in touch with friends has turned into an addiction of sorts for writing. I can hardly go to the supermarket anymore without the desire to take pictures and report on it.
Travel: I believe the world is a classroom, full of lessons and opportunities to broaden our perspective. This is especially true--and important--when it comes to wine and food. It's no surprise that some of the world's best chefs and winemakers have "made their rounds." I find very few things as rewarding as travel.
Learn: I suppose this could piggyback onto travel. But as a general concept, I love to learn of new techniques, old traditions, and different approaches.
Cook: I'm no chef, but I am comfortable in the kitchen. Growing up in NY, where dinner was like a church service, I really had no choice but to become a "foody." Being involved in the wine industry has both strengthened and enhanced this passion.
The New York Giants: Don't ask.
To be a vital part of a winery and contribute my set of skills. In doing so, I will:
References are available upon request.
One of my articles from Examiner.com. Discusses the obstacles of - and strategies to overcome - the cost of pinot noir.
Our head of marketing asked me for a wine itinerary folks could follow on trips into wine country. This advertorial appeared in the Oregonian's "Food Day" 2006 memorial day pull-out guide.
In the summer of 2007, I was chosen to sit on a panel of wine professionals in the greater Portland area. The panel, which included members of the restaurant, retail, wholesale, and writing industries, was designed to educate students of The Wine and Spirit Archive on possible career paths with wine.
A video poking fun of myself, posted on jaredwinesup. Not intended to make light of my certification, but rather to bring some laughter - and fun - into the realm of wine analysis.