Wine notes

I like wines that feel alive — clean acidity, a sense of place, and enough texture to keep you paying attention. The fun is partly in the glass and partly in learning the language for what you're tasting.

Natural wine in particular: minimal intervention, native yeasts, low or no added sulphur. Living bottles. The wines suit me because they have character over polish, which is also how I think about most things.

Working around wine sharpened the hospitality side of things: ask better questions, read the room, and explain something complex without making it feel complicated. The good guests want to learn; the great ones want to be surprised. Both are fun.

It's also the closest thing to live technical support I've done — diagnose what someone wants from very limited information, recommend an option, defend the choice, and adjust on the next round.