On August 19, 2017, Rhythmix Cultural Works, Alameda’s destination for the arts, is celebrating women of wine and song with its upcoming #Rhythmix10 Gala celebration. It’s an action-packed afternoon of live local music, tasty bites, craft beer, fine wine, a silent auction, a wine raffle, and a tasting panel featuring rockstar women in the wine, spirits and beer industries. All proceeds go to support free cultural arts education programs for East Bay youth.
We wanted to take this unique opportunity to spotlight 2017’s Tasting Panel (moderated by Deborah Parker Wong) in this short interview series.
Writer. Teacher. Industry Consultant. Judge. Public Speaker. Deborah Parker Wong is a self-proclaimed, hard-hustling multitasker in the Bay Area wine and spirits worlds. The San Francisco-based wine educator and aficionado, 55, is also the perfect person to lead this year’s Tasting Panel: Spice It Up! that includes lip-smacking selections from Ceja Vineyards, Drake’s Brewery, Hangar 1 and others.
So what spicy surprises are in-store for #Rhythmix10 Gala attendees? “Guests will discover more in 30 minutes about these delicious beverages and how to pair them successfully with their favorite foods than they could imagine,” she said.
We also chatted with her to find out what her favorite wine and food pairing is at the moment, what are some current tasting trends to look out for, what advice she’d give young women who’re interested in joining the wine industry, and more. Dive into our exclusive interview below:
What’s the inspiration behind the 2017 Tasting Panel: Spice It Up!?
We’re mixing it up this year with a panel that includes beer, wine and spirits. I proposed spice as a theme that connects all three beverages — Drake’s Brewery’s Hefeweizen, Ceja Sonoma Coast Syrah and Hangar 1 Pink Peppercorn Vodka — and also bridges them to food as well. Hefeweizen is spicy thanks to a special Bavarian yeast (Hefe means yeast) that highlights banana, citrus, clove and vanilla. Syrah is a variety that has spice flavors built right in and depending upon where it’s being grown, you’ll find flavors of white and black pepper, exotic spices like sandalwood and patchouli and even licorice and camphor. Pink peppercorns, a dried berry of the shrub known as the Peruvian peppertree, lend notes of resinous herbs like sage and eucalyptus and a light spiciness to Hangar 1’s vodka making it very food friendly.
What surprises are in-store for Rhythmix 10 gala attendees?
I’d venture to say that guests will discover more in 30 minutes about these delicious beverages and how to pair them successfully with their favorite foods than they could imagine.
What are you most exciting about to explore / discover at the upcoming Rhythmix 10 event?
All you really need to know about beer, wine or spirits is what you enjoy but this event is a golden opportunity to explore and learn what’s behind that joy. Not just through tasting but through exposure to the greater context of the artisanal processes and the intention of the brewer, winemaker and distiller in crafting various styles.
Early on, when did you discover your passion for wine and spirits?
My childhood home in northwestern Pennsylvania was surrounded by vineyards and from an early age I helped during harvest but I came to love wine through food. I was inspired to cook ambitiously from watching Julia Child’s The French Chef where I learned that wine is an essential part of cuisine française traditionnelle.
What’s your favorite wine at the moment? Food pairing options?
I have favorite wine styles — bubbles, medium-weight reds and aromatic whites — but that covers a lot of ground. Right now, I’m fully immersed in the native grape varieties of Italy so I’m thinking about wines like Erbaluce, Timarosso and Marzemino that I’ve studied but not yet had the opportunity to taste.
My favorite food and wine pairings include mirrored and contrasting pairings. When I’m indulging, Champagne and truffled French fries always make me smile. The acidity of the wine and the salt in the food work magic on each other while the bubbles help refresh the palate for the next rich bite not to mention the contrast of cold wine and hot frites.
What are some tasting trends to look out for? What’s next on the horizon?
General consumer preferences are very polarized right now with crisp whites, sparkling wines and rosés on one hand and smooth, rich reds on the other with very few styles in-between. Americans are loving sparkling wines like Prosecco and Cava so bubbles will continue to be popular. Canned wines are very trendy during the summer because they can travel where glass can’t but they can be a taste compromise. We see a shift towards reds during the cooler months and the dry reds from Portugal and Spain always over deliver in quality for their value.
What are the key opportunities / challenges facing women in the wine industry today?
About 10 percent of winemakers are female but here in Northern California we see more women making wine than in Europe or South America. As a female wine writer in an industry that has been dominated by male critics, there are still relatively few female voices. I do see a backlash from women in the industry against being singled out on gender alone. If I’m going to write about a female winemaker, the fact that she’s female is secondary to the fact that she makes amazing wine.
What advice would you give young women who want to join the wine industry?
Let’s be candid. The wine industry has many different types of jobs and if you fit neatly into one of those pigeon holes then you can chart a path to that job. On the marketing side, the industry, particularly the larger companies, values consumer package goods experience over wine knowledge so an MBA and a stint at Clorox might get you farther than wine-centric education. As someone who has five different jobs or professional activities that produce revenue — teaching, writing, consulting, judging and speaking — I’m a product of the gig economy and it’s only feasible for someone who is adept at multitasking.
What does the future hold for you?
I never stop learning. I’ll sit for the Vinitaly International Academy Expert credential in September and I’ll be setting goals and planning professional development activities for 2018. One goal this year was to present a Ted-style talk at the International Bulk Wine and Spirits Show in August and it was my best talk-to-date. I have more speaking engagements scheduled for 2018 and I’ll work to make sure they’re just as successful.
Want to learn more about Deborah Parker Wong? Visit her website and be sure to join us on August 19 for the #Rhythmix10 Gala.
