The Society of Wine Educators

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The Society of Wine Educators is a membership-based nonprofit organization focused on providing wine and spirits education along with the conferral of several certifications. The Society is internationally recognized, and its programs are highly regarded both for their quality and relevance to the industry. 

The Mission of the SWE is to set the standard for quality and responsible wine and spirits education and professional certification. 

What’s New in Ningxia?

Photo of Helan Mountain vineyards used with permission of Indigo Communication

Photo of Helan Mountain vineyards used with permission of Indigo Communication

The Ningxia Hui (pronounced Neen-sha H-way) Autonomous Region of China is located about 500 miles west of Beijing. The Ningxia region has proved to be one of China’s most promising areas for viticulture and wine production, and as such is the focus of significant investment. China’s first official appellation, the Eastern Foot of Helan Mountain Wine Region is located here, and several international companies have interests in this zone.

Ningxia has, by some counts, over 50 wineries making a range of wines using Cabernet Sauvignon, Cabernet Gernischt (the local name for what has recently been confirmed to be Carmenère), Chardonnay, Riesling, Syrah,  and other grapes. This includes some of the highest quality wines in China, some of which are starting to win medals at international competitions.

The area is basically an alluvial plain of the Yellow River, situated on the eastern edge of the Gobi Desert, south of Mongolia. Due to centuries of agriculture, the soil here has been depleted to a fine type of loess soil, highly susceptible to wind and water erosion. Viticulture is encouraged due to its affinity with such marginal conditions, and to help prevent further erosion in this area.

Thoroughly landlocked, Ningxia has a true continental climate, with significant day/night and summer/winter temperature variations. Summertime temperatures into the 80s F (upper 20s C) are assuaged by the altitude of the vineyards, which typically approach 4,000 feet (1,200 meters) above sea level. The winters are long and very cold, however, which means that many vines must be buried under an insulating layer of dirt in order to survive.

Map of China - Wine GrowingThe months of December through February also see negligible precipitation; rainfall is concentrated in summer months, reaching only 8 inches (194 mm) annually. Irrigation is necessary for agriculture, and early methods to divert water from the Yellow River, which flows through much of Ningxia, were developed during the Xia Dynasty (2100 – 1600 BC) and expanded in later periods.

In 2013, Ningxia established a classification modeled after the 1855 Classification of Bordeaux. There are five classes or “growths.” The first ten properties have been selected as so-called 5th growths; these wineries will be eligible for promotion to a higher rank every two years. The stated intention is to have wines at all five tiers in due course. The classified properties must adhere to Ningxia’s regional regulations requiring that only 75% of the grapes must be grown in the region, and that 85% are to be from the vintage and grape variety stated on the bottle (as reported by Wine Spectator).

Moët Hennessy’s newly completed Chandon winery, which released its first wine in 2014, is located in Ningxia, and provides a notable exception to the dominance of still red wines in Ningxia and throughout China. The regional government has announced an ambitious development plan for Helan Mountain East, increasing acreage to 165,500 acres (67,000 hectares) by 2020. There are possibly as many as 100 leases that have been granted for new wineries in various stages of construction. The companies in this locale include Xixia King, Helan Mountain (Pernod Ricard), Helan Qing Xue, Chateau Yunmo, Silver Heights and Changyu.

China recently was confirmed to have the second largest vineyard acreage of any country in the world, following Spain and ahead of France and Italy. By last count (according to the 2015 report of the International Organization of Wine and Vine (OIV)), China now ranks #5 in consumption and #8 in production of wine, worldwide.

It’s yet to be seen what’s on the horizon for Ningxia – and the rest of the Chinese wine industry as well!

Post authored by Jane A. Nickles – SWE’s Director of Education and Certification –

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South Africa Expands its Wine Repertoire

Bo-kaap Neighborhood in Cape Town, South Africa

Bo-kaap Neighborhood in Cape Town, South Africa

South African wine is serious…serious about shedding its bulk/fortified/ co-operative-made reputation of the past, serious about producing world-class wines from modern producers, serious about protecting its heritage grapes, and serious about regulating its high-quality wines and spirits. (Try some South African pot still brandy for a real treat.)

South African wines are regulated and controlled via the WSB – the South African Wine and Spirit Board.  They regulate the grape varieties that may be used (102 at last count), the regions, districts, and wards that represent geographical indications (99 at last count), labeling requirements and other legalities, and – a true quality control if ever there was one – also taste, sample, and approve every product that earns the right to bear their seal.

THE WSB regulates and approves wines according to “class.” To be approved, a wine needs to meet the parameters of one of these 45 pre-defined categories. Some examples of these categories include dry wine, noble late harvest wine, sweet natural wine (in these regulations, “natural” means non-fortified), tank-fermented sparkling wine, and bottle-fermented sparkling wine. Categories that are somewhat unique to South Africa include Cape Ruby – a young, fruity, fortified wine and Cape White – made from non-Muscat varieties and oak-aged for at least six months.

View of Cape Town from the waterfront

View of Cape Town from the waterfront

Six new classes of wine, approved on August 21, 2015, are now among the 45 approved categories of South African wine. These newcomers were proposed to the WSB over two years ago by the Swartland Independent Group – a group of young winemakers working in the Swartland District. Swartland is a rugged district, despite being only an hour’s drive north of Cape Town. Swartland is one of the newer winemaking regions of South Africa, and has rapidly developed a reputation for unique wines in addition to high-quality wines of the more conventional styles.

For the record, the six new categories of South African Wine are:

  • Skin-macerated white: A white wine fermented and macerated on its skins for at least 96 hours, should be light golden to deep orange in color.
  • Extended barrel-aged white/gris: A wine produced from white or gris grape varieties, aged in oak casks at least 2 years, should show a golden or amber hue, and have a nutty, oxidative character.
  • Natural pale: An unfortified white wine matured in oak casks under flor yeast for at least two years.
  • Watsonia Tabularis - Unique member of the Fynbos (Cape Floral Kingdom) growing atop Table Mountain
    Watsonia Tabularis – Unique member of the Fynbos (Cape Floral Kingdom) growing atop Table Mountain

    Methode Ancestrale: A slightly sparkling wine made from fermenting must which completes its fermentation while stored in the bottle in which it is sold.

  • Alternative white/red: A dry white with a gold or amber color, or a dry red with a light red to deep purple color.
  • Sun wine: A white wine that has undergone maderization; must be pale gold to deep gold in color.

To download the entire set of regulations, which include the list of 99 approved grape varieties, the entire cast of categories and spirits regulations as well, click here for the: Wine and Spirits Regulations – South Africa WSB

Post authored by Jane A. Nickles, your blog administrator –

Are you interested in being a guest blogger or a guest SWEbinar presenter for SWE?  Click here for more information!

Meet the Board: Lorraine Hems

Lorraine Hems having a good time at the Masked Ball at this year's SWE Conference

Lorraine Hems having a good time at the Masked Ball at this year’s SWE Conference

Last August, at our annual conference, SWE welcomed its new Executive Committee and Board of Directors.  While many of our board members have served for quite a few years, there are also some new faces in the group as well.  Today we’d like to introduce you to one of our new board members, Lorraine Hems…and thank her for her service to the Society!

Lorraine Hems, CSS, CWE, is a newly-elected member of the SWE Board of Directors. Lorraine has been in the wine and spirits industry at the retail, wholesale, and educational levels for over 30 years. She currently teaches wine and spirits studies as a full-time lecturer in the Department of Hospitality and Tourism Management at the Rochester Institute of Technology in Rochester, NY.

Lorraine is also a Certified Bordeaux Educator with L’Ecole du Vin de Bordeaux/SOPEXA. She stays active in the wine industry through various roles with SWE, Women for WineSense, and the American Wine Society that have included volunteering, teaching at local events, and presenting at national conferences. In 2012, she received the Lifetime Achievement Award from the National Chapter of Women for Wine Sense.

Lorraine is an active advocate for the wines of the Finger Lakes, the area she calls home. Even though she is lucky enough to live in such a lovely wine region, she still enjoys travelling, particularly while checking  the various wine regions of the world off of her “spit bucket” list while presenting and judging at wine and spirits competitions throughout the world.

Welcome, Lorraine!

Saturday SWEbinar: Fifty Shades of Gris

FiftySaturday, October 3rd – 10:oo am central time – 50 Shades of Gris: The Wines of Provence (and Tavel) – presented by Sam Schmitt, CWE – Southern France, home of the French Riviera, Saint-Tropez, Cannes, Nice, playground of the rich and famous and the epicenter of intensely satisfying rosé wines.  Nearly 90% of the wines made in Provence and 100% of the wines made in Tavel are rosés produced with a variety of methods using sultry red Grenache, Syrah, Mourvédre, Cinsault, and Tibouren among others.  While most Americans unfortunately equate rosé with sweet white zinfandel, Provenḉal and Tavel rosés are usually bone dry and bursting with fresh acidity and ripe fruit flavors that are an excellent accompaniment to a light meal or simply enjoyed with good company.  So, join us for a tour of Provence and Tavel and the blushing wines these regions are famous for.  Presented by Sam Schmitt, CWE, a DTC Consultant, Wine Educator, and wine writer on The

SWE’s SWEbinar series is unique in that it is offered free-of-charge, and open to the public! We also try to accommodate all schedules by offering sessions on weekdays and weekends, as well as daytime and evening hours. If you have a topic you would like to see addressed, or a time-of-day that would work for you, please let our Director of Education, Jane A. Nickles know via email at

Login Instructions: At the appointed time, just click on this link: Saturday, October 3rd – 10:oo am central time – 50 Shades of Gris: The Wines of Provence (and Tavel) – presented by Sam Schmitt, CWE

9031817_lThere is no need to register in advance. Links will go “live” a few hours before the scheduled date.

When the SWE Adobe Connect homepage appears, click on “enter as a guest,” type in your name, and click “enter room.” Remember that each session is limited to 100 attendees, and that several of our past sessions have reached capacity. We are hoping to avoid this issue in the future by offering more SWEbinars, but it’s still a good idea to log on early!

If you have never attended an Adobe Connect event before, it is also a good idea to test your connection ahead of time (just click on the link).

If you are having any trouble with your Adobe Connect connection, please see our SWEbinar Trouble-shooting page.

Click here for the 2015-2016 SWEbinar Calendar

If you have any questions, please contact Jane Nickles:

Are you interested in being a guest blogger or a guest SWEbinar presenter for SWE?  Click here for more information!

Connecting the Bubbles: The Méthode Marlborough

image via:

image via:

The most successful people in the wine industry, whether they are conference speakers, teachers, or salespeople, are skilled at drawing connections and parallels within the world of wine.  Tying regions, styles, history, and current events together is thought provoking and shows a deeper understanding of the world around us.

On the surface, this post is about the newish Méthode Marlborough; however, the subject also brings into play the greater world of sparkling wine world, as well as the on-going debate of New World vs Old World.

The Méthode Marlborough is a society, created in September 2013, in order to promote the high-quality Traditional Method sparkling wines produced in Marlborough. The requirements for a Mèthod Marlborough sparkling wine include:

  • Produced using 100% Marlborough grapes
  • Made in Marlborough and exclusively produced using the Traditional Method of sparkling wine production
  • Made using the traditional Champagne varieties of Chardonnay, Pinot Noir, and Pinot Meunier
  • Aged in the bottle, on the lees, for a minimum of 18 months

There are currently 10 producers that are making this style of wine and have joined the club:

  • Allan Scott
  • Cloudy Bay Vineyards
  • Hunter’s Wines
  • Johanneshof Cellars
  • Lion
  • Nautilus Estate
  • No. 1 Family Estate
  • Spy Valley Winery
  • Summerhouse Wine Company
  • Tohu Wines
photo via:

photo via:

These wines are just now beginning to show up on store shelves. The first-ever Méthode Marlborough sparkler to be released was No. 1 Family Estate’s Assemblé, which was sabered in celebration on August 14th 2015.

It is perhaps fitting that No. 1 Family Estate, owned by Daniel Le Brun, was the first winery to release. Le Brun is, after all, part of a Champenois family, and has produced this style of Traditional Method sparkling wine from the three Champagne grapes in Marlborough since the winery was established in 1999.

This is impressive coming from a region that specializes in – and stakes its reputation on – Sauvignon Blanc. In fact, 77% of all the vineyards in Marlborough grow Sauvignon Blanc, and some of it is used to create delightful (if, admittedly, simple) Charmat method sparkling wines.

As lovely as these Charmat method sparkling wines are, it is just this type of wine from which the Méthode Marlborough producers are trying to distance themselves. South Africa was the first new world region to recognize the need to differentiate their quality sparkling wines, and, in 1992, created the Cap Classique Producers Association. However, Cap Classique rules are a bit less stringent that those of the Méthode Marlborough is attempting to do: Cap Classique can come from anywhere in the large, diverse Western Cape Geographical Unit, the lees-aging requirement is only 12 months, and they allow the use of Sauvignon Blanc and Chenin Blanc in addition to Chardonnay and Pinot Noir.

image via:

image via:

Perhaps – and this is where the “Old World/New World” aspect of this discussion begins – a set of Old World-style quality controls is ever more important in a category of wine where the production methods can be elusive, the grapes in the blend are a mystery, and vintages are rarely discussed or disclosed. Time spent on the lees, which is a major component of a finished sparkling wine’s flavor, is also not discussed. Essentially, we’re missing the what, where, when, and why of the wine. (Thankfully, the who is published on the label.)

Controls such as these are built into the production standards of the DOCs and the AOCs of the Old World, so the customer at least has a good idea of what they are getting in the bottle, and adherence to their standards is mandatory if the producer wants to use their “stamp of approval” on the label. However, in the case of New World producers bonding together for a marketing and consumer-driven end, admission to the club is voluntary.  As such, there will always be “rebels” who refuse to join – perhaps because they believe their brand is stronger that of the association – such as Kim Crawford’s “Fizz,” produced using the Traditional Method from Chardonnay and Pinot Noir.

The topic brings up many questions. Will these New World quality alliances that imitate Old World appellations will stand the test of time.  How much do we rely on the Canadian VQA or the San Rafael DOC in Mendoza over individual brands? Will more regions around the world band together to “guarantee” quality in the nebulous world of sparkling wine?  (I’m keeping my eye on England, Brazil, and Tasmania.)

We wait with curious minds and palates as the ten producers of Méthode Marlborough captivate our attention – and we promise to bring the bubbles, no matter what.

For more information:

MarkPost authored by Mark Rashap, CWE. Mark has, over the past ten years, been in the wine world in a number of capacities including studying wine management in Buenos Aires, being an assistant winemaker at Nota Bene Cellars in Washington State, founding his own wine brokerage, and working for Texas-based retail giant Spec’s as an educator for the staff and public.

In August of 2015, Mark joined the team of the Society of Wine Educators as Marketing Coordinator to foster wine education across the country.







Meet the Board: Jorge Hernandez


.Jorge Hernandez presenting at the 2013 Conference of the Society of Wine Educators

Last month, at our annual conference, SWE welcomed its new Executive Committee and Board of Directors.  While many of our board members have served for quite a few years, there are also some new faces in the group as well.  Today we’d like to introduce you to one of our new board members, Jorge Hernandez…and thank him for his service to the Society!

Jorge Hernandez is a newly elected member of the Board of Directors for the Society of Wine Educators. Jorge is the National Director of Wine and Spirits Education for Deutsch Family Wine & Spirits, responsible for conducting educational seminars for all aspects of the beverage alcohol industry and the public at large. 

Jorge has been a passionate wine educator since 1983, when he hung out his shingle in an independent wine consulting business known as “Palate for Hire.” This led to employment with R.H. Philips, Kendall Jackson’s Artisans and Estates, Seagram’s Chateau and Estate Wines Company, and Diageo. In the early and mid 1990s, Jorge also wrote and recorded a series of fine wine radio spots that were broadcast weekly in Connecticut, New York, and New Jersey. 

Jorge was born in Colombia, but is proud to have traveled to all 50 of the United States, as well as Washington DC. In his free time, he enjoys playing music – particularly stringed instruments such as the guitar and ukulele, and writes original musical compositions as well.

Welcome to the board, Jorge Hernandez!  

Uisce Beatha Eireannach Goes Legit!

Dunguaire Castle, County Galway

Dunguaire Castle, County Galway

Ok, for the record, Uisce Beatha Eireannach – Irish whiskey – has always been legit! However, soon, the legal standards that regulate the spirit will be greatly expanded and enhanced.

As every good CSS student knows, Irish whiskey has been defined and regulated since 1980 by the Irish Whiskey Act.

The Irish Whiskey Act of 1980 is a fairly concise document – no more than one page long – and states that Irish whiskey must:

  • Be distilled in Ireland from a mash of cereal grains
  • Be distilled to an alcoholic strength of less than 94.8% alcohol by volume (189.6 proof)
  • Be distilled in such a way so that the distillate has an aroma and flavor derived from the materials used
  • Contain no additives except for water and caramel coloring
  • Be stored in wooden casks in Ireland for no less than three years

The act further goes on to define blended Irish whiskey as a spirit which must be comprised of at least two different distillates. And that’s it!

However…as of October 30, 2015, a new set of technical standards will be implemented in accordance with the European Union requirements for the PGI status of Irish whiskey.

These standards expand upon the Irish Whiskey Act of 1980 and include the following regulations:

  • Irish whiskey must be bottled in Ireland or, if not bottled in Ireland, it must be shipped off the island in inert bulk containers and subject to company controls and strict verification to ensure the safety and integrity of the product.
  • Irish whiskey is not allowed to be exported from Ireland in any type of wooden container.


These new regulations also provide definitions for the following types of Irish whiskey: 

Irish Malt Whiskey: Irish malt whiskey must be made from 100% malted barley. The wort is separated from the solids before fermentation. Irish malt whiskey must be distilled in pot stills. The traditional practice is to use smaller pot stills in order to encourage complex flavors and a full, oily texture, however, there are no requirements as to the size of the still.  Irish malt whiskey is traditionally triple-distilled, although double distillation may be used.

Irish Grain Whiskey: Irish grain whiskey is produced from a mash containing a maximum of 30% malted barley. The remainder is made up of unmalted cereal grains – typically maize, wheat, or barley. The mash typically does not undergo any separation of the solids from the liquids before distillation. This type of whiskey is continuously distilled using column stills.  Irish grain whiskey may have either a light or a full flavor profile, depending on the cut points and other techniques employed by the distiller.

Irish Pot Still Whiskey:  Irish pot still whiskey is required to be produced using a mash containing a minimum of 30% malted barley and a minimum of 30% unmalted barley. The remainder of the mash may be either malted or unmalted barley, and may include up to 5% other unmalted cereal grains (usually oats or rye). The wort is separated from the solids before fermentation. This type of whiskey must be batch distilled in pot stills. The traditional practice is triple-distillation in large pot stills, although double distillation may also be employed and there are no requirements as to the size of the still. 



Blended Irish Whiskey: Blended Irish whiskey is a blend of two or more different whiskey types, which must be made in accordance with the standards stated above, and which may include Irish malt whiskey, Irish grain whiskey, and/or Irish pot still whiskey. The whiskeys that make up the blend may also be chosen from different distilleries, ages, types of cask finish, and flavor profiles in order to achieve the desired flavor and consistency.  Blended Irish whiskey tends to be smooth and mellow with a range of flavors, and a light, silky mouth feel.

So on October 30, 2015 (and maybe every other day of the year), raise a glass – of Jameson, Tullamore DEW, Kilbeggan, or whatever you choose – and toast your friends “Sláinte mhaith!”

Post authored by Jane A. Nickles, your blog administrator

For more information:

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The AVA Shuffle: Introducing the Squaw Valley-Miramonte AVA!

The 2015 harvest at Sierra Peaks Winery - via

The 2015 harvest at Sierra Peaks Winery – one of 3 wineries in the new Squaw Valley-Miramonte AVA

There’s a new AVA in town!!

Officially established on September 8, 2015, the Squaw Valley-Miramonte AVA is located in California’s San Joaquin Valley and snuggled safely into the foothills of the Sierra Nevada Mountains.

But before we move on, let me clarify a few things that this AVA is NOT:

  • Despite the name Squaw Valley, this is NOT the famous ski resort, host of the 1960 Winter Olympics (The ski resort of the same name is actually located about 300 miles away, near Lake Tahoe).
  • Despite the fact that the AVA is indeed located in the foothills of the Sierra Nevada Mountain Range, this new AVA is NOT part of the Sierra Foothills AVA.  The southern end of the Sierra Foothills AVA is actually about 50 miles – and at least two counties – away. (Keep in mind that the Sierra Nevada Mountain Range is over 400 miles long.)

So now we can turn to a few things that are indeed true concerning this new AVA:

  • The new viticultural area covers approximately 44,690 acres in Fresno County, California. The area is mostly rural and located in the foothills about 40 miles to the east of the city of Fresno.
  • Approximate location of the new Squaw Valley-Miramonte AVA

    Approximate location of the new Squaw Valley-Miramonte AVA

    The AVA is located along the highway to Sequoia and Kings Canyon National parks. (Sequoia Sequoia National Forest is the home of the giant Sequoias, considered to be among the largest trees, and the largest living organisms, on earth).

  • The area currently has 2 wineries and 3 commercial vineyards totaling about 7.5 acres, including Sierra Peaks Winery , Riffelhoff Winery, Buttercup Vineyards,  and Purgatory Vineyards. The region grows mostly warm weather varieties.
  • The topography of the AVA varies from the gentle rolling hills of the lower elevations to steep and rugged hillsides covered with boulders and oak woodlands as on travels east.
  • Elevations range from 1,600 to 3,500 feet with slope angles measuring from 15 to 40 percent, which generally requires all vineyard work – including harvesting – to be done by hand.
  • Other distinguishing features of the AVA include cooler daytime temperatures and warmer nighttime temperatures than the surrounding San Joaquin Valley, and significantly more rainfall than the surrounding valley (but less than the forest to the north).

You can catch the full details – straight from the TTB – just click to read the document concerning the:  Establishment of the Squaw Valley-Miramonte Viticultural Area

Welcome to the world, Squaw Valley-Miramonte AVA!

Post authored by Jane A. Nickles, your blog administrator.

Meet the Board: Valerie Santoro

Last month, at our annual conference, SWE welcomed its new Executive Committee and Board of Directors.  While many of our board members have served for quite a few years, there are also some new faces in the group as well.  Today we’d like to introduce you to one of our new board members, Valerie Santoro…and thank her for her service to the Society!

Newly elected SWE Board Member Valerie Santoro, CSS, CSW

Newly elected SWE Board Member Valerie Santoro, CSS, CSW

Valerie Santoro, CSW, CSS is a newly elected member of the Board of Directors for the Society of Wine Educators. Valerie is the Director of Training at Great Lakes Wine & Spirits (GLWAS), Michigan’s largest distributor of alcoholic beverages, supplying over 6,500 wine, 1,500 spirit, and 1,000 beer items, and servicing all 83 Michigan counties.  Valerie is also a Certified Specialist of Wine and a Certified Specialist of Spirits, with a B.S. in Viticulture and Enology from Michigan State University.

Valerie has always been interested in wine, from her earliest memories of red wine served with the family dinner meal, night after night.  Here interest grew when she first attended Michigan State University, with the intention of studying Botany. However, one day while walking through the Plant & Soil Building, she passed a plaque on the wall that read “Viticulture Lab” and was intrigued! She applied for a got a job in the Viti Lab analyzing fruit and berry samples for the local and the school’s research plots.  This led to helping out in the research winery and not much longer, Valerie was in love with wine and switched majors to Viticulture and Enology.

Prior to working for GLWAS, Valerie worked in wholesale wine sales, and while she enjoyed the work (and the travel opportunities it afforded), she found that here favorite part of the job was the “ah-ha moments” her customers would experience during staff and customer trainings. In her current job, Valerie is in charge of staff training in wine, spirits, and business, and handles on-boarding as well.

In her “spare” time, Valerie is an avid hiker, cyclist, gardener, wife, and mother to two active children. Her daughter and son are both soccer players, and members of youth orchestra – that is, when they aren’t trying to talk their mother into playing a round of Minecraft.

Welcome, Valerie!

Meet the Board: Maeve Pesquera

Last month, at our annual conference, SWE welcomed its new Executive Committee and Board of Directors.  While many of our board members have served for quite a few years, there are also some new faces in the group as well.  Today we’d like to introduce you to one of our new board members, Maeve Pesquera…and thank her for her service to the Society!

New Board Member Maeve Pesquera, CSS

New Board Member Maeve Pesquera, CSS

Maeve Pesquera, CSS is a newly elected member of the Board of Directors for the Society of Wine Educators. Maeve has over 20 years of experience in fine dining and currently serves as the Director of Wine for the nationwide Fleming’s Prime Steakhouse & Wine Bar group. During her time at Fleming’s, she has curated the award-winning wine list, created many innovative staff training programs, and implemented Fleming’s unique WiNEPAD.

Maeve’s love affair with wine began in France, as her family spent many summers in Provence, in a picturesque village with a small family vineyard. Her family, particularly her “Grandpapa,” who was  89 or 90 at the time, was the one who showed her that wine was not just a drink, not just a beverage, but something much more special than that.

Maeve recalls this time with her grandfather, as “every night at dinner he would pour each of us a tiny glass of wine and encourage us, guide us, to smell it, put our nose in the glass-just inhale and enjoy. His gentle guidance taught me how to discover wine, guided me to understand that it is an experience, an emotion, a connection. He guided me onto my own journey with wine, and that led me into the wine world.”

These days, in her spare time, Maeve likes to focus on her family, which includes her husband, Luis, and their five sons. This big, happy family enjoys weekend soccer, cross-country, and baseballs games as well as enjoying the beautiful beaches of southern California.

Welcome, Maeve!