January 2008

Renaissance Wine Academy: Your title sounds self-explanatory, but could you tell us in more detail what your position involves? (What is a typical “day in the life” like for you?)

Stevie Ann Rinehart: Actually, I have two areas of focus in my wine writing. One, I offer marketing writing services to wine country businesses, meaning I compose copy for advertisements or create content for Web sites, brochures and the like. Second, I write humor columns about everyday situations that involve wine.

RWA: Who is your audience, clients or readers?

S. Rinehart: As a wine marketing writer, I primarily pursue wineries and grapegrower/vintner organizations. The wine humor columnist in me wants to appeal to the wine consumer who is interested in knowing how wine fits into everyday life and wants to learn a little with a bit of levity thrown in.

RWA: What drew you into the wine business?

S. Rinehart: My husband and I were interested in having something other than milk or water with dinner. I’ve been drinking wine off and on for the last 20+ years, but my consumption—and therefore my knowledge—really picked up over the last three years or so. The more I drank, the more I learned, and the more intrigued I became.

The marketing writing angle I can attribute to a chance conversation I had with a Napa winery owner/winemaker during a private tasting in the summer of 2006. When he found out I was a marketing writer he expressed genuine interest, and said he wanted to talk with me because he really needed some help. That’s what got the ball rolling.

As for the columns ... well, I’d written humor columns for a different industry back in the mid-90s and loved it. The need to write humor columns focusing on wine really was my love of humor and my love of writing coming to a head for me ... I just have to do it, you know?

RWA: What do you like most about your job?

S. Rinehart: What’s not to like! I get to work with words and wine every day. The wine industry is my favorite of all the ones I’ve written for over the last 15 years—the subject matter is fun (and drinkable!) and there’s a level of cooperation and camaraderie I’ve not experienced before.

RWA: What are some publications you would like to see yourself in?

S. Rinehart: This would definitely apply to the columns. I’d like to go a bit more mainstream. Monthly metropolitan glossies, like Phoenix Magazine and Pittsburgh Magazine, would be great. Plus, daily or weekly newspapers would allow me to reach more readers with less lead time.

RWA: What are your top red and white wine favorites?

My favorite whites definitely lean on the drier side. I’m totally digging Elk Cove Pinot Gris (Oregon), Eroica Riesling (Washington), Beringer Private Reserve Chardonnay and Chappellet Chenin Blanc.

I know this list is rather All-American, but I’m getting into more Old World wines at the moment, particularly from Italy and Spain, so I’m sure if you ask me this question in six months, the list will alter a bit.

RWA: What are your two favorite wine and food pairings? 

S. Rinehart: Specifically, Eroica pairs amazingly well with Lemon Basil Scallops. Generally, I love a good California Cab blend with chicken dishes in a red-fruit and red-wine sauce.

RWA: What advice do you have for anyone interested in pursuing a path in wine or in writing?

S. Rinehart:  
1. Read and taste at every opportunity! 

2. Arm yourself with a good resource tome or two from established wine pros like Jancis Robinson, Kevin Zraly, Karen O’Neill, etc.

3. Explore industry trade magazines and books aimed at consumers (which combine good writing and storytelling with basic wine information). 

4. Attend Wine 101 classes and local wine tastings to appreciate how wine tastes and evolves ... and how it changes when paired with certain foods.

RWA: Where can people reach you?

S. Rinehart: Boogie on over to www.BurgundyInk.com for my wine marketing writing services (my e-mail link and phone number are there). My humor column blog is still under development, but I hope to officially launch it later this month or perhaps early January.

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