I developed my first restaurant wine list in New Orleans in 1995 and continued on to start wine programs for my restaurants in Costa Rica, Nova Scotia, and France. I have thus seen the world of wine from different geographies and jurisdictions. I also established and planted a vineyard in southern Spain that had official recognition from the European Union.
For my wine lists, I like to have some geographical depth --like emphasizing Bordeaux for my list at Trout Point Lodge, for example -- but also always feature wines and grapes many people may have never encountered before. Variety is the spice of life, after all!
I have backed up my decades of practical experience chosing wines and acting as a sommelier with academic study, mostly online, as well as through in depth immersion in wine regions such as Bordeaux, France and the Finger Lakes region of Upstate New York.
Charlie Leary, PhD has been a chef, wine expert, and cooking instructor for over two decades. He previously taught history at Tulane University and has recently designed courses for Metropolitan International University.