The SOMM Journal

August / September 2017

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34 { THE SOMM JOURNAL } AUGUST/SEPTEMBER 2017 We've partnered with Chef's Roll & Somm's List, the global culinary and wine professional networks, to learn more about beverage experts from across the country. PHOTO: ALAN ALABASTRO PHOTO: TOM OLANDER Christopher Chan Advanced Sommelier, Co-Founder of Coral Wines and Founder of SOMM Summit in Seattle How did you come to create Coral Wines? I was sitting on my porch at our vineyard in Walla Walla pounding Provençal pink like it was water, and I asked myself, "Why can't we make this style of wine in Washington? If I ever get into the wine biz, I'm going to produce world-class dry rosé." Inspired by the South of France and made from Washington grapes, Coral Wines showcases balance, natural acidity and allowing the true character of the grape varieties to show well. It's delicious, smooth and moderately complex wines that are expressive, not excessive. What makes Yakima Valley AVA and the grapes that come from this terroir unique? Yakima has, on average, older vines and vineyards that ripen slower and more evenly during East Washington's hot summers while maintaining cooler nighttime temperatures that retain natural acidity and respiration. What inspired Somm Summit? Wine has exploded in the U.S., but wine education is far behind the curve of accessibil - ity. My goal was to bring the greatest wines and regions to Seattle so that our industry and community can understand and appreciate the world's top wines and styles and, ultimately, see where Washington and Oregon wine really fit into the quality, value and styles context in the world of wine. Any advice for young sommeliers? Always be humble, and remember it's about the guest experience––not your ability to impress them with your knowledge. Then, pay it forward and value the people who broke the ground or glass ceilings before you. Q: Q: Q: Q: Nina Buty Founder of Buty Winery in Walla Walla, WA What is your winemaking philosophy? We believe that making wine is part of a larger process, with numerous interconnections. We also believe that great vineyards and great wines have a soul. Our approach is guided by a philosophy that reflects the idea of growth from body to mind to soul to spirit. For me, this cap- tures the holistic idea of all the steps that are necessary to take a wine from the Earth to the glass. Wha t inspires you? I take my inspiration from the vineyards we work with. They are fascinating, compelling sites that create wines unlike anywhere else. I also find inspiration working with the people who farm these sites and from my children––they literally grew up in our vineyards, which is part of why we farm organically. You've done public-service work with AmeriCorps. How does that influence Buty? Our BEAST wines were very much inspired by my experience as a teacher. I wanted to create value-driven wines that would be accessible and affordable to former colleagues. I am also grateful that our wines contribute to our community through fundraising for the arts, education, health and the environment. Being a teacher, and being in public service, also taught me the impor - tance of telling a story: I love how a great wine tells a story of the vintage, the land, the people who farm the grapes and the people who make the wine. If you are a mixologist or wine professional interested in being featured here or want more information on Chef's Roll and Somm's List, please email Q: Q: Q:

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