I've been lucky enough to collaborate with some great people in the hospitality industry to bring wine packages to their guests as an added value.  Restaurants, Inns, B&Bs and small business have all called on me to help them set up something special for their customers.


I'm now a preferred partner of the Spring Mill Café and will be working with them as a private Sommelier and beverage handler for their events. Be sure to check out the cafe and its offerings for your next big affair!

Since 2015, we've run a series of full-weekend events at the Iris Inn Bed and Breakfast. These VIP weekends consist of five wine events, over the course of two days. Our groups are often sold out, including many repeats from prior year's events. If you'd like to come join us, be sure to book far in advance!

 2017: Our largest group yet! Sold out event.

2017: Our largest group yet! Sold out event.

Leading the Sensory Evaluation Lunch N Learn.

Our 2016 group was almost completely repeats form the previous year!

Shrimp over cheesy grits paired with unoaked Chardonnay.

Dessert Sherries and Chocolates from local artisans Gearhart's Chocolates.

Our 201 Sensory Evaluation class was a blind tasting with giveaway prizes to the best nose/palate!

We kicked off the weekend with an orientation/wine & cheese pairing. Featured wines were from Virginia's own Keswick Vineyards and Rockbridge.

Local VA fare: Aged Gouda, Neufchatel, and Chèvre to pair with the Virginia wines.

Making new friends.

Nothing like a home-cooked breakfast and nice glass of Rosé Cava to start the morning!

Preparing for the Sensory Evaluation event.

Day two featured a sensory evaluation class that taught everyone to better see, smell and taste their wines in order to get more out of the glass.

Using the Nez du Vin kit to teach scent recognition

The last event of the weekend was a three-course wine and food pairing.

As a special treat, I brought down a Meritage from Karamoor Estate in PA, to pair with Gouda-stuffed chicken.

Chef Chris from Greenleaf Grille in Waynesboro prepared the food. For desert, he made bread pudding with a Bourbon creme sauce, and I paired it with Blandy's Malmsey Madeira.

"Sex on a plate" was how she described the pairing, I believe.

A truly wonderful group of strangers who became friends, due in part (or maybe, more) thanks to wine.