Andy Mezzari on Wine, BayVino, and Life Between Verona and Florida
You might have spotted Andy Mezzari behind the table at a Mazzaro’s tasting or pouring a Vermentino at Bar Chinchilla. As the owner of BayVino, he’s brought wines from his native Verona to restaurants, bars, and shops across St. Pete, often introducing people to bottles they didn’t know they’d love.
Andy Mezzari grew up in Verona, in Italy’s Veneto region, where wine is part of daily life. He remembers making wine in the backyard with his father and friends, surrounded by vineyards and people who knew winemaking firsthand. “Even if you don’t want to, wine is in your blood,” he says.
Veneto is Italy’s largest wine-producing region, and Amarone is among its most celebrated wines. Andy always liked wine, but never planned to turn it into a career. That changed after he moved to Florida in 2013.
From Fashion to Wine
Before wine, Andy worked in fashion. When he arrived in St. Pete, he brought an idea from home: wine on tap. In Italy, it’s everywhere, served by the glass or carafe in bars and restaurants. He tested the concept locally with a small keg import, but quickly realized it wouldn’t take off. “Nobody here had seen something like that, and it was too complicated,” he says.
So he shifted focus, establishing BayVino and building a portfolio of bottled wines instead. At the time, St. Pete’s restaurant scene was smaller, and Italian and European wines were harder to find. “That’s when I saw there was room to work.”
Building BayVino’s Portfolio
Andy started with what he knew best—Pinot Grigio, Soave, Amarone, Valpolicella, and Tuscan Chianti. Promoting his home region came naturally, and the conversation often began with, “Where are you from?” Over time, he added producers from the south of Italy, focusing on smaller wineries without a local presence.
Andy Mezzari pouring one of his Italian selections at the 2025 Summer Whites & Rosé tasting at Bar Chinchilla.
Convincing people to try them wasn’t easy. “People only knew five grapes—Pinot Grigio, Chardonnay, Pinot Noir, Cabernet, and maybe Merlot,” he says. Tastings, wine dinners, and introducing something new, slowly expanded their palates.
Selecting Wines Today
BayVino now carries about 120 to 130 wines. Some are imported directly; others come through an importer in Fort Lauderdale, a setup shaped by Florida’s 3-Tier System, which governs how alcohol moves from producers to consumers. He keeps the essentials, Montepulciano, Chianti, Pinot Grigio, but likes to mix in something unfamiliar. “I like a challenge, so I bring in something different and see people’s reactions.”
Sometimes that means buying a wine simply because he likes it, then debuting it at a tasting so he can talk about it face-to-face.
Where to Find BayVino Wines
Andy doesn’t keep a formal public tasting calendar. “My clients have the final customers, so they post and I repost,” he says. You’ll find BayVino wines at restaurants like IL Ritorno, Gratzzi, and Bonu, in shops such as Mazzaro’s, American Spirits, and Pasadena Liquors, and at wine bars like Savoir, Vino Simpatico, and Bar Chinchilla.
This month, he’ll be at Mazzaro’s on August 29 and Savoir on September 24, and visiting winemakers in Italy in October.
Ties to Italy
When he returns home, Andy makes time to visit wineries, especially in April when the Vinitaly trade show brings producers from across the country to Verona. “It’s convenient because it’s my hometown. I was born there and I’m still there after 58 years,” he says. “It’s always nice to go and see what’s new, drink a glass of wine and talk with the winemaker.”
Wines He’s Excited About
Florida’s climate has shaped his preferences. “I love white wines and rosé,” Andy says. “Florida’s hot all year. Drink more whites, drink more rosé, drink your red at home with your steak.”
A selection of Andy’s current favorites from the BayVino portfolio. Full list and where to buy coming soon.
Right now, he’s especially proud of a new Pinot Grigio from Friuli that’s been a hit with clients. He also points to Vermentino from Sardinia—“I love wines with a salty mineral finish”—and light reds like Valpolicella and Pinot Noir. Müller Turgau and Teroldego from Alto Adige and Barbera Superiore d’Asti (Nizza) round out his list of favorites. From top vintages, he sets bottles aside to open years later, checking how they’ve evolved.
Market Changes
Since Andy started, European wine in Florida has gone from niche to significant. But with growth has come competition. “When I started, it was me and another guy. Now there are too many of us going to the same places.”
Trends have shifted, too. “Vodka and tequila cans ruined the market for wine. The new generation isn’t into wine. They want something they can spend five or eight bucks on for the boat or the beach.”
A Wine That Feels Like Home
If there’s one wine Andy always keeps close, it’s Amarone from Provolo Winery in Verona. “The current vintage is 2015, and I have the 2003 Riserva,” he says. “When I drink it, it brings me home.”
What He’s Proud Of
“I moved here with bad English, opened a company, started importing wine, knocked on doors,” Andy says. “I wanted to be in the nice places in this area, and now a lot of them know me. That’s success to me.”
For him, it’s as simple as that — doing the work, building connections, and seeing BayVino wines on tables across St. Pete.
Editor’s note: I’ve tried the Pinot Grigio from Friuli Andy mentioned and loved it so much that I’m doing a separate feature on it.
My first visit to Calida Kitchen & Wine started with a bar seat at 5:30PM, one of the few ways you might slip in without a reservation. The small, European-inspired space feels like a private dinner party, with just a handful of tables, a warm glow from the lamps, and soft conversation carrying through the room. Owner Dayna Bennett was an absolute delight and made me feel instantly welcome.
From left to right: Chris Hamilton Sauvignon Blanc, Hills and Valleys Kerner, and Vigna Petrussa Friulano.
I began with a trio of wine tastings before choosing a glass of Vigna Petrussa Friulano — a 100% Tocai Friulano, a native grape of Friuli, Italy to pair with my meal: the scallop special and a side of pan-fried potatoes from Chef Ian Florence’s one-man kitchen. The menu is globally inspired and changes with the seasons, and fresh specials that I could not resist.
The scallop special and pan-fried potatoes. Absolutely delicious!
Reservations are currently booked about a month out, and even bar seats fill quickly, so plan ahead if you can. Book by DM on Calida’s Instagram or email info@calidastpete.com. I’m already planning my next visit for a closer look at both the menu and wine list.
If you’re looking for an upcoming reason to visit: Calida’s next wine dinners are set for August 20 and 21, 2025. It will be a five-course dinner paired with Chris Hamilton wines. If you’d like to be on the list for details, reach out via email or DM on social media — they’ll send the information to everyone on the list each time a dinner is announced.
Each year, Creative Loafing’s Best of the Bay Awards spotlight the people, places, and plates that shape Tampa Bay culture. The Best of the Bay2025 nominees for Best Sommelier represent a standout group of wine professionals.
Eight nominees took time to reflect on their paths, sharing a wide range of experience and perspective. All are passionate about making wine more approachable, memorable, and genuinely enjoyable.
Below, meet the Tampa Bay wine professionals who opened up about where they work, how they got started, and what’s inspiring them right now.
We’re grateful to those who participated and plan to spotlight more Best of the Bay 2025 nominees for Best Sommelier as we’re able.
Table of Contents
St. Pete
Chris Ciarcia
Owner & Sommelier, Sauvignon Wine Locker & American Trattoria
📍 St. Petersburg, FL
Pictured: Chris Ciarcia
Chris Ciarcia is the owner and sommelier behind Sauvignon Wine Locker & American Trattoria in downtown St. Pete, one of the city’s most wine-focused restaurant concepts. His hospitality roots run deep, beginning in Connecticut with roles at Chili’s, Uno Pizzeria, and Dakota Steakhouse before moving to Florida, where he worked at The Rusty Pelican, The Birchwood, and Annata Wine Bar. Chris is a Certified Sommelier and brings that depth of experience to everything he curates at Sauvignon.
What he loves most about working with wine? “The friendships and bonds you make while sharing a glass,” he says. “Also, wine makes your food more yummy.”
As for what he’s drinking lately, it’s all about refreshing sips to beat the Florida heat. “It’s summer, so I’ve been reaching for whites, rosés, and especially sparkling wines. At home, I’ve been enjoying Pinot Noir. And if I’m out for a meal, a nice Sangiovese with a burger has been hitting the spot.”
“I’m really excited about our updated wine list, especially the wines we offer by the glass,” Chris says. “We have over 40 different options in our BTG program—wines with age on them, carefully picked to complement our culinary team’s creations.”
“As the Managing Partner at Pulpo Kitchen & Lounge, I bring over 30 years of experience in the hospitality industry, having had the privilege to work alongside culinary luminaries such as Chris Ponte, David Chang, Nobu, Shaun Hergart, and Anne Kearney,” Dylan says.
That foundation shaped his approach to wine service today. While he’s fascinated by the intricacies of operations, his passion lies in creating an approachable experience for guests. “Working with wine presents a unique opportunity, as many find it intimidating. I see it as my personal responsibility to simplify wine for the novice while elevating the experience for the more discerning guest.”
Mentorship is central to Dylan’s philosophy. He believes the wine industry’s future depends on supporting staff and giving them the tools to thrive. “Ultimately, I believe that our staff are the cornerstone of the wine industry’s future; nurturing their knowledge and confidence is essential.”
At Pulpo, Dylan’s vision comes through in a curated list that focuses on just a few regions. As he puts it, this approach allows him to uncover ‘hidden gems that might otherwise remain overlooked’—wines that, he says, ‘deepen the connection between our guests and the world of wine.’
Lynsey Carlson may be newer to the wine world, but she’s already making waves in St. Pete’s growing scene. She manages the bar program at Bar Chinchilla, where she’s helped build a wine-focused space that stands out for its vibe and global selections.
She’s been in the industry just under three years and discovered her love of wine while working behind the bar at Chinchilla. “I believe in any job or career, educating yourself on what you’re sharing or selling to others is so important,” she says. That philosophy led her to pursue wine education through WSET, with plans to sit for her Level 2 exam later this summer. Read about what it’s like to take WSET Level 1 in St. Pete.
For Lynsey, wine is about exploration and connection. “I love how it forces you to explore your palate and learn about not just what you’re tasting by why you’re tasting, how terroir or winemaking processes can change a variety so vastly in one bottle to the other,” she says. “And I love how it brings people together, whether you’re meeting with your pals for happy hour and some cheese or bringing a bottle to the beach for a sunset- there’s a wine for every occasion!”
Right now, she’s most excited about the local momentum behind wine. “I’m really exciting about all the enthusiasm behind wine in St. Pete, we have really grown a community here for it and I think it fits so well. I love being able to try new and different wines, discovering some cool finds and supporting our local bottle shops and wine bars- that’s where the good stuff is.”
Disclaimer: Lynsey is not yet a certified sommelier, but she is currently pursuing her WSET Level 2 and is honored to be recognized as a Best of the Bay 2025 nominee alongside so many local wine professionals.
Pam Coyle
•Lead Server & Wine Buyer,Fortu • Wine Columnist, St. Pete Life
📍 St. Petersburg, FL
Pictured: Pam Coyle
Pam Coyle is a vital part of St. Pete’s wine world. She leads service at Fortu, assists in wine buying, food pairings, and staff training, and writes the wine column for St. Pete Life magazine. You might also spot her supporting Events By The Glass, run by fellow nominee Sharon Mahoney, at local tastings around town.
Her wine journey began in downtown Chicago while working at a farm-to-table restaurant. A group of coworkers formed a study group and earned their introductory certifications from the Court of Master Sommeliers. That led her west to Mount Shasta, California, where she became beverage director at the area’s largest restaurant, surrounded by wineries, especially in the Rogue Valley AVA.
When she returned home to St. Pete, Pam dove into the local scene with guidance from fellow nominees Chris Ciarcia and Sharon Mahoney. She also gives a nod to Ryan McSwiggin at Lilac for the creativity he brings to the table. “I think we have a great support system in this town and a lot of interest in the community in wine,” she says. “Luckily, we have some great lists and shops to taste through as well!”
For Pam, wine is a way to connect: to place, to people, and to memory. “I love watching people share a bottle and creating memories through it. It’s the best feeling when guests return and seek the same bottle you recommended once again.”
She’s especially passionate about connecting with younger wine drinkers and understanding what draws them in. “I like finding what interests younger drinkers and how to cater to their tastes,” she says. “Wine from non-conventional places, wines made with little to no intervention, and bottles discovered at a good value all help them feel like they’ve found something new and exciting.”
• Owner & Sommelier, Events by the Glass • Co-Owner & Wine Director, Savoir on Central
📍 St. Petersburg, FL
Pictured: Sharon Mahoney
After a successful career in corporate retail, Best of the Bay 2025 nominee Sharon Mahoney discovered her passion for wine through a single class, was bitten by the “wine bug,” as she calls it, and never looked back.
Today, she holds an impressive list of credentials including a WSET Diploma in Wine & Spirits, Certified Educator (WSET), and certifications from the Wine Scholar Guild, Society of Wine Educators, and the Court of Master Sommeliers, where she is a Certified Sommelier.
As both an educator and beverage director, Sharon thrives on introducing guests to wines they might not have encountered otherwise. “The opportunity to introduce our guests to a new favorite region and wine variety,” she says, is one of the most rewarding parts of the work.
“The world of wine is vast and there’s always something new to experience!”
Right now, she’s especially excited about Savoir on Central, the new St. Pete wine bar she co-owns, set to open in early August. “We’re curating an amazing wine list and class schedule at Savoir on Central with our amazing sommelier team,” she says. The goal is a space where wine education feels fun, accessible, and community-driven. Learn more about the Savoir Wine Club here.
Jayme Kosar opened the original Ybor City Wine Bar in 2012, with a vision for something Tampa didn’t yet have: a bar offering 200 wines by the glass. “Back then, there really wasn’t much of a wine scene here,” she says. “I wanted to expand the culture of wine in Tampa Bay.”
More than a decade later, she’s built Society Wine Bar into a Florida franchise, with locations in Ybor, Naples, and Apollo Beach—and more expansion plans in motion. “We get leads every day,” she says. “But I keep them close, so I can support them. That helps them succeed.”
A Certified Sommelier through the Court of Master Sommeliers, Jayme holds more than a dozen wine certifications. She teaches advanced courses for the United States Sommelier Association, where vineyard tours and harvest visits are a core part of the curriculum. “When you know exactly how the wine gets in the glass—that’s a real somm to me.”
Her guiding principle remains rooted in sharing wine through experience: “I can suggest and be the best somm in the world; but if you don’t like the wine, it matters not.”
“It’s your palate, your party.”
Jayme Kosar has won Best of the Bay Best Sommelier 2018, 2019 2020 and 2024.
A Best of the Bay2025 nominee, Adam Paul’s wine journey is rooted in one of the most iconic wine programs in the country. He started in hospitality early, landing a role as a food runner at Bern’s Steak House in 2003. A year later, he entered their rigorous trade program, an intensive four-year path to becoming a senior waiter and sommelier.
It was the hardest thing I ever did in my entire life, but also the most fulfilling,” Adam says. “I feel very fortunate to have had access to the greatest wines ever made, and in some respects being able to taste some of the greatest wines ever made.”
After nearly two decades at Bern’s, Adam moved to Dunedin in 2020 to be closer to family, just as the pandemic hit. That time also inspired him to pursue formal certifications, including WSET courses at the Epicurean Hotel across the street from Bern’s. Shortly after, he was offered a leadership role at The Black Pearl, tasked with building the restaurant’s wine program from the ground up, as well as managing front-of-house operations.
Ask him what he loves most about wine, and you’ll hear a blend of heart and heritage. “History,” he says. “History of the region, history of the vineyard and the history of the people who make it. Equal to that would be how it makes people feel.”
“Watching people’s emotions as they taste something for the first time and immediately fall in love with it — that truly touches my heart.”
Adam’s passion is ongoing. He’s constantly excited by new wines, standout vintages, unexpected pairings, and anything that deepens both his knowledge and the guest experience. “I love how dynamic wine can be,” he says. “I love to see how a wine develops and matures as it ages — how it grows up, if you will.”
New Port Richey
Madison Allen
Head Bartender, Estuar
📍 New Port Richey, FL
Pictured: Madison Allen
Madison Allen moved to Florida from Minneapolis, where she spent years behind the bar at acclaimed restaurants like Saffron, HauteDish, and The Hewing Hotel. Her background includes brand development work for Peroni and Pilsner Urquell, extensive spirit and cocktail training, and a competitive streak in mixology. Before relocating, she served as Bar Director at 801 Chophouse, a role that sparked her deeper interest in wine.
Since landing in New Port Richey, she’s been the Head Bartender at Estuary and briefly served as Wine Director at The Restorative in Dunedin. In June 2024, Madison passed the Court of Master Sommeliers’ Introductory Sommelier exam and is now seeking a tasting group to help her prepare for the Certified level. “I’m looking for a tasting group in the Bay Area focused on the CMS Certified Somm exam — if you know any, let me know!” she says.
She’s especially drawn to the intricate details behind a wine’s character: soil, sun, slope. But what fuels her passion is translating those complexities into stories guests can connect with.
“That moment when you connect with the guest and discover the perfect wine for their tastes is one of the reasons I truly love my job.”
“Our wine list at Estuary is really cool right now,” Madison says. “We’re trying to bring in some lesser-known blends and varietals, especially from Italy like Inzolia and Passerina.”
She recently attended a tasting with Guasti Clemente at Sip on Grand and is excited to explore more of their portfolio beyond the Barbera d’Asti she already loves.
You can vote in Creative Loafing’s Best of the Bay 2025 once per day in each category by visiting vote.cltampa.com. Voting is open now and runs through August 20 at midnight, so be sure to show your support for your favorite wine bars, restaurants, and sommeliers before the deadline.
Thank you to all the sommeliers who shared their stories with us. Your insight, passion, and presence help shape the way Tampa Bay drinks, and we’re lucky to have you.
The wine room at Mazzaro’s holds more than 1,500 bottles. It’s one of the most extensive selections in town, but what makes it truly special is the team.
Alan, Jim, Jack, Rob H., and Rob Y. don’t just know the inventory. They walk the aisles, talk with customers, and offer expert guidance, whether someone says “I’m into Chianti,” or just “I’m having fish for dinner”. They’re approachable, deeply knowledgeable, and genuinely love sharing wine.
So I asked each of them: If you could put away one of the wines to age, what would it be—and why?
Because for every bottle meant to be opened tonight, there’s another worth waiting years to enjoy. Curious which ones they’d hold onto? Here’s what they picked.
Table of Contents
Alan Schwartz “Al Vino”
Pick to Age: Stemmari Hedonis Nero d’Avola ($45)
Pictured: Alan Schwartz
Alan’s pick is a Nero d’Avola from Sicily, a wine he describes as big, bold, sassy, and smooth. He says it fits him perfectly as a hedonist, especially when it comes to wine.
“I’ve never had anything as big, bold, sassy, and smooth. If I’m ever stranded on an island, this is the one I’m taking.”
The 2015 vintage, he says, is nowhere near its peak, even after ten years in the bottle, and could age for another century. For him, there’s nothing else in the room quite like it. At $45, it’s a great step into aging without making a significant financial investment.
Jim’s choice is Barbaresco, a wine he gravitates toward without hesitation. The grape is full of flavor, and while the range of producers is wide, he notes you don’t need a high-priced bottle to enjoy it. A good Barbaresco, he says, hits every tingle in his heart. The bottle he’s chosen is a beautiful example, and he would give it five to ten years in the cellar.
Jack Herr
Pick to Age: Roagna Barolo Pira DOCG ($226)
Pictured: Jack Herr
Jack’s recommendation for a wine to age is Barolo. The great ones earn high ratings for how they taste now, but the real question is when to open them. His approach is to buy a case and open one every five years to find the peak. A Piedmont enthusiast, Jack loves both Barolo and Barbaresco.
“I’m a Piedmont lover, like the rest of us.”
He also notes that Montepulciano is the store’s top seller. These big, bold, dry reds are easy to drink, age beautifully, and are available in over 25 options, priced from $13 to $50.
Rob Horvath
Pick to Age: Casanova di Neri Brunello di Montalcino ($75)
Pictured: Rob Horvath, Wine Room Manager
Rob H. points to Brunello as a classic choice for aging. The 2015, 2016, and 2019 vintages all delivered excellent quality he says, and 2021 is already generating significant buzz. Although scores have yet to be released, he expects it will be an outstanding year. His pick is a bottle he would confidently set aside for 20 to 25 years, with some lasting even longer if kept in their original environment. Wines that aren’t moved or shipped, he explains, tend to age at their best.
Rob Yandek
Pick to Age: Case Basse di Gianfranco Soldera Toscana IGT ($925)
Pictured: Rob Yandek
Rob Y.’s first thought for a wine worth aging is Barolo. His actual pick, though, is the Soldera Case Basse, made from 100% Sangiovese.
“I’d put this bottle away for a long, long time. I would get in a lot of trouble buying this.”
At over $900… I couldn’t agree more. He considers it a truly special wine, one he would set aside for decades—waiting 20 years if he could. He expects it to show something remarkable in 10 to 20 years. For those looking for another option, he adds that a good Brunello is also an excellent choice, with many reaching their peak between five and ten years.
Final Sip
Asking to pick just one bottle to age isn’t easy. Most hesitated, joked, or gave me a look before narrowing it down (I get it, it’s a tough decision!). But each of these five landed on a wine they believe in.
That’s part of what makes Mazzaro’s wine room stand out. With more than 1,500 bottles on the shelves, the selection is impressive. But it’s the team—Jack, Jim, Rob Y., Alan, and Rob H.—who make it navigable. They’re not just selling wine. They’re sharing stories, building trust, and helping people discover bottles that might just become the best thing they never knew to look for.
If you’re thinking about aging something for the future, this is a good place to start. And a great place to ask.
Luekens Midtown’s Summer Soirée featured over 100 wines across 19 tasting tables, drawing a packed room of return customers, curious newcomers, and local industry folks.
The lineup spanned Napa Cab to Grand Cru Champagne, with wines from California, Washington, Oregon, France, Italy, New Zealand, and more. From cellar picks and top-scoring labels to fresh new releases and under-the-radar gems, it was a rare chance to taste across price points and producers—some of which distributors don’t typically open at public events.
Below is the full list of wines poured, grouped by table and distributor. Whether you’re revisiting favorites, searching for a bottle you forgot to write down, or just curious what made the cut, this list has you covered.
Brigitte Beaufort Passion Millésime Grand Cru 2013
Chateau Chantalouette Pomerol 2016
Serge Dagueneau & Filles Pouilly Fumé 2023
Caiarossa Aria IGT 2020
Moet Hennessy
Joseph Phelps Napa Cabernet 2022
Ruinart Blanc de Blancs
Ruinart Rosé
Vueve Clicquot Vintage Brut Rosé 2015
Chateau d’Esclans ‘Chateau’ Rosé 2022
Minuty Rosé et Or 2024
Dom Perignon Brut Champagne 2015
Castello Banfi Winery
Banfi Brunello di Montalcino 2020
Banfi Rosso di Montalcino 2022
Banfi Magna Cum Laude 2022
Banfi Poggio Alle Mupa Brunello Riserva 2017
Banfi Summus Super Tuscan 2019
Far Niente
Far Niente Napa Cabernet 2020
Far Niente Napa Chardonnay 2023
Enroute Pinot Noir Les Pommiers 2022
Bella Union Napa Cabernet 2022
Far Niente Post & Beam Napa Chardonnay 2023
Johnson Brothers
Rombauer Napa Zinfandel 2022
Rombauer Carneros Chardonnay 2023
Orin Swift Papillon Red 2022
Renato Ratti Barolo Marcenasco 2020
Pahlmeyer Jayson Cabernet 2021
Justin Winery
Justin Isosceles Red 2020
Justin Justification Red 2021
Justin Sauvignon Blanc 2023
Justin Cabernet 2022
Winebow Fine Wine & Spirits
Castello di Bossi Chianti Classico Gran Selezione 2020
Amici Napa Cabernet 2022
Cristom Mt Jefferson Pinot Noir 2023
L’Ecole No 41 Pepper Bridge Apogee Red 2020
Chappellet Napa Cabernet 2021
Paul Hobbs Crossbarn Chardonnay 2023
Graham Beck Bliss Demi Sec
Antinori Winery
Antinori Marchese Chianti Classico Riserva 2021
Stags Leap Artemis Napa Cabernet 2021
Antinori Pian Delle Vigne Rosso di Montalcino 2022
Prunotto Barbaresco Bric Turot 2020
Crimson Wine Group
Pine Ridge Stags Leap District Napa Cabernet 2022
Pine Ridge The Travelers Series Cabernet 2022
Pine Ridge Napa Cabernet 2021
Seghesio Cortina Zinfandel 2021
Consortium Wine & Spirits
Serna Imperial Rioja 1998
Serna Imperial Rioja 1999
Serna Imperial Rioja 2000
Aperture Chenin Blanc 2022
Aperture Alexander Valley Red 2021
Duckhorn Vineyards
Duckhorn Rutherford Cabernet 2019
Duckhorn Vineyards The Discussion Red 2019
Sonoma Cutrer Russian River Valley Pinot Noir 2022
Duckhorn Napa Merlot 2022
Duckhorn North Coase Sauvignon Blanc 2023
Pernod Ricard & Constellation
Perrier Jouet Fleur Belle Epoque 2015
G.H. Mumm Grand Cordon Brut Rosé
Double Diamond Napa Cabernet 2022
Robert Mondavi Napa Cabernet 2021
Lingua Franca Estate Pinot Noir 2022
Schrader to Kalon Vineyard Cabernet 2022
Monsier Touton Wine Selection
Vermillion Sonoma Red 2022
Jack Tar Paso Robles Cabernet 2022
Escudo Rojo Reserva Carmenere 2021
Baron Philippe de Rothschild Baronesa P 2021
Keenan Napa Cabernet 2019
Echo Pauillac 2018
Chateau Gloria Saint Julien 2018
Kobrand Wine & Spirits
Bezel by Cakebreak Cabernet 2022
Bezel by Cakebread Chardonnay 2023
Cakebread Cellars Napa Cabernet Franc 2022
Craggy Range Sauvignon Blanc 2023
Taittinger Brut La Française
Sequoia Grove Napa Valley Cabernet 2021
Terlato Wines
Chimney Rock Stags Leap Cabernet 2022
Chimney Rock Elevage Blanc 2023
Chimney Rock Elevage Rouge 2022
Rutherford Hill Napa Cabernet AJT Collection 2021
Vueve Cliquot Rich
This was part of a bonus table not listed in the official program—but it definitely made an appearance.
SPWS Favorites
These were some personal standouts from the night.
Poet’s Leap Riesling 2023
Volker Eisele Napa Cabernet 2016
Prunotto Barbaresco Bric Turot 2020
Banfi Poggio Alle Mura Brunello Riserva 2017
Duckhorn The Discussion Red 2019
Final Sip
The Summer Soirée event showcased just how wide and deep the Luekens wine selection runs. If you missed this one, keep an eye out—they host similar soirées at other Luekens locations throughout the year.
Held at the Epicurean Hotel in Tampa, this one-day course is a structured, approachable way to begin your wine journey.
Introduction
If you’re curious about wine and want a solid place to start, the WSET Level 1 Award in Wines is designed exactly for that. I took the one-day course with Napa Valley Wine Academy in June 2025 at the Epicurean Hotel in Tampa, and this is what the experience was like, from class structure and tasting exercises to the exam at the end.
The Epicurean Hotel in Tampa.The Theatre Room in the Epicurean Hotel.
The course was held in the Theatre Room at the Epicurean Hotel, a boutique property in South Tampa’s Hyde Park district. Valet parking was included with registration, and the classroom was easy to find just off the main lobby.
Provider
Napa Valley Wine Academy (Tampa satellite since 2014)
Cost
$423*
*As of June 2025
Format
One-day intensive course:
10:00am – 5:00pm (with the exam starting around 4:00pm)
Six hours of coursework, 45-minute exam
Lunch Options
My lunch : pea soup and a chicken Caesar salad.
Lunch was included and served by the hotel. Options included falafel and hummus, pea soup, a Mediterranean Caesar with chicken, and a smashburger with fries.
Course Content
What’s Covered
Morning
Session 1: An Introduction to Wines
Session 2: Understanding the Systematic Approach to Tasting (SAT)
Lunch Break (45 minutes)
Afternoon
Session 3: Storage and Service
Session 4: Food and Wine Pairing
Mock Exam
Final Exam (30 multiple-choice questions)
Materials Provided
Pre-course digital PDF
Course booklet and tasting grid (given on-site)
View from the classroom: Instructor’s table and screens set up for the day’s lessons.The calm before the session: students’ seats arranged and ready for a day of wine education.A closer look at the student setup: clean, structured, and ready to taste.
Wines Tasted
Throughout the day, we tasted eight wines representing a range of grapes, styles, and regions, beginning in the late morning. You’re not expected to drink every pour, and in fact, it’s not recommended. A spit bucket is provided at each table, and I made use of it consistently. It helps keep your palate sharp and your focus clear, especially with the exam scheduled later in the day.
Whites:
Pinot Grigio (Veneto, Italy)
Riesling (Mosel, Germany)
Sauvignon Blanc (Marlborough, New Zealand)
Pouilly-Fuissé Chardonnay (Burgundy, France)
Reds:
Pinot Noir (Willamette Valley, Oregon)
Cabernet Sauvignon (Napa Valley, California)
Shiraz (Australia)
Sweet Wine:
Sauternes (Bordeaux, France)
A Standout Moment
Wines and bites lined up for a tasting exercise aimed to play with the senses.
One moment that stood out: a food pairing exercise where we tasted how umami, sweetness, and spice can shift a wine’s profile. It was a practical, sensory way to understand concepts that could otherwise feel abstract.
Class Atmosphere
Student Mix
The group was a blend of industry professionals and casual wine enthusiasts, including a few students exploring wine for future retirement plans or personal enrichment.
Vibe in the Room
The tone was relaxed but focused—questions were encouraged, and no one was made to feel out of their depth. Students were engaged, taking notes, sharing impressions during tastings, and chatting during breaks.
Pacing & Participation
The pace was steady and structured, with natural pauses built in for discussion and tasting. It never felt rushed, but the one-day format kept things moving. Participation was low-pressure; students could speak up during tastings or simply listen and follow along. Throughout the day, mini quiz questions were presented on the TV screens to reinforce key concepts, with students calling out answers as a group.
Instructor Spotlight: Laura Tamayo
Instructor Laura Tamayo pouring the first wine of the day.
Laura Tamayo was approachable, friendly, and highly knowledgeable. She encouraged questions and kept the class engaging and accessible. She holds the WSET Diploma (DipWSET) and recently completed the Italian Wine Ambassador program through the Vinitaly International Academy. She’s also involved with the recently opened wine bar in Downtown St. Pete, Savoir on Central.
One memorable teaching moment was her personal method for assessing acidity in wine:
“I count to five. I drink a little bit of wine, immediately tilt my head forward, and count to five to see how long it takes my mouth to stop salivating. The longer it takes, the higher the acidity is to me.” — Laura Tamayo, DipWSET
It was a simple, sensory-based trick that made a technical concept click.
The Exam
The test was approachable, especially if you:
Reviewed the pre-course materials in advance.
Used the WSET 1 textbook during the lecture to follow along with the slides instead of over-notetaking.
Exam time: 30 questions, 45 minutes. No open notes. Photo courtesy of Laura Tamayo.
The exam is closed-book, so no materials or notes are allowed during the test. You don’t need to memorize every detail ahead of time, but skimming the pre-course material will help you stay engaged in class and feel ready for the exam.
To pass, you’ll need a score of 70% (21/30 correct). Results are released about two to three weeks after the test. My results came back within 18 days (I passed!).
If you pass, you’ll receive the WSET Level 1 Award in Wines certification. WSET will email you a link to claim your digital certificate through Accredible. To access it again later or download your badge, you’ll need to set up an Accredible account after claiming the certificate.
Takeaways
Was It Worth It?
At $423, the course is a bit of an investment, but it delivers a structured, approachable introduction to wine with a globally recognized certification. Whether you’re starting from scratch or brushing up before WSET Level 2, it gives you tools to talk about wine with more confidence.
Level 1 can be completed with just a few hours of focused prep and a day of class, and sets the foundation for deeper study if you choose to continue. It’s ideal for beginners, casual wine lovers, or those exploring a future in hospitality or retail.
Who This Course Isn’t For
If you already have a solid foundation in wine, or have completed WSET Level 2 or beyond, this course may feel too basic. You can skip Level 1 entirely and enroll directly in Level 2 without needing prior certification.
Final Thoughts
This course was absolutely worth it for me. It offered a clear framework, hands-on learning, and a great introduction to formal wine study.
It’s a great fit for wine enthusiasts, hospitality professionals, or anyone curious about wine education.
If you’re interested in learning more or signing up, you can find upcoming WSET courses at napavalleywineacademy.com.
Planning to continue? I’ll be writing about WSET Level 2 next—stay tuned.
It’s that time of year—Creative Loafing’s Best of the Bay voting is live, and several of St. Pete’s wine bars, bottle shops, and wine-forward restaurants are nominated across a variety of categories.
Voting runs now through August 20th midnight, and you can vote once per day per category. Whether you stop in weekly or just love what these spots bring to the scene, here’s how to help them take home the win.
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Restaurants with Standout Wine Lists
These aren’t just good places to eat—they’ve built standout wine programs that deserve recognition.
Winners will be revealed at the Best of the Bay Party on September 24. The event is open to the public and always a great time. Tickets here
2024 Winners in Wine
The Bay area wine scene has gained momentum in Best of the Bay voting over the years. In 2024, St. Pete’s own Hawthorne Bottle Shoppe took home Best Bottle Shoppe, while Jayme Kosar (Ybor City) won Best Sommelier, and Best Wine Bar went to Bern’s Steak House in Tampa.
This year’s nominations build on that momentum, with several first-time contenders and a few returning favorites. Stay tuned for our upcoming feature on the Best Sommelier nominees—highlighting who they are, where they work, and what they bring to your glass.
After two decades in Florida wine distribution, Mike DeSalvia has seen just about every side of the business, from pitching bottles out of grocery store back rooms to shaping buying decisions across the region. I sat down to talk about what’s changed, what hasn’t, and what he still believes in.
Getting In
Mike didn’t enter the wine world with romantic visions of Burgundy. He started, as many do, by burning out elsewhere.
“I was an unhappy banker,” he says. “Cubicle life was not for me. I couldn’t stand it.”
A friend in the wine industry opened a door, and Mike took it. He started on the floor at an Italian restaurant, then landed an entry-level role with Southern Glazer’s as a merchandiser for grocery stores.
“You can’t get any further down the ladder,” he says. “But that’s the perfect way to start.”
Over the next 20 years, Mike steadily climbed the ranks, first as a sales consultant, then as a business development manager overseeing national portfolios and mentoring teams. Along the way, he earned certifications from the Court of Master Sommeliers, WSET Level 3, and the Italian, French, and Spanish Wine Scholar programs.
Then and Now
“When I started in the mid-2000s, it was the Wild West. You had to pitch everything. Free goods were allowed, and buyers were completely in the dark. No online systems, no pricing portals, no product databases. It was just you, your bag, and whatever case you could make.”
Another shift came around 2015, when legal teams began rolling out compliance meetings and tightening the rules.
Today, he says, buyers are more informed, but that doesn’t always mean better equipped.
On What Makes a Great Buyer
“The best wine buyers leave subjectivity out of it”
His framework is simple: know your geography, know your demographics, and stock for your customers—not your ego.
“Even if you don’t love natural wine, if you’re downtown, you may have to consider a portion of your inventory leaning that way.”
The St. Pete Scene
Mike’s watched St. Pete evolve quickly, and unevenly. What’s hot downtown doesn’t always land in north Pinellas.
“Down here it’s on fire. People want natural, low-intervention, small producers. You go seven miles west, and it’s a totally different world—more traditional, branded, and price-driven.”
When asked who’s doing thoughtful work locally, he points to CellarMasters.
“I would’ve been skeptical of their concept if I hadn’t seen it myself. But they’re bringing in the right crowd with something a little outside the usual.”
Underrated Regions to Know
Ask him about overlooked regions, and Mike doesn’t hesitate: Red Mountain in Washington, Taurasi in Campania, and Spain’s Jumilla.
“You can get a killer bottle of Monastrell from Jumilla for $15. Top-notch stuff. There’s so much value if you know where to look.”
On What’s Next
After leaving Southern Glazer’s in 2024, Mike had a retail dream shattered by a hurricane and a streak of bad timing. Now, a new project is taking shape in west St. Pete, and he’s cautiously optimistic.
“I’m building something I believe in,” he says, “but I’m not rushing it.”
How He Keeps the Spark
From left to right: Peter Celli, Andy Mezzari, and Mike DeSalvia. Photo by Mike DeSalvia
If there’s a thread that’s kept Mike grounded, it’s the Friday night blind tastings with his longtime mentor, Peter Celli.
“We’d each bring a wine and taste it blind—just us, guessing, learning, getting humbled by it. It’s one of the most satisfying ways to stay sharp and keep loving wine.”
Mike credits Pete with shaping not just his palate but his purpose.
“If I hadn’t met him, I might’ve lost the spark. But he reminded me why this work matters.”
Why It Still Matters
Even after two decades, and what he calls “the most vocationally challenging year of my life”, Mike’s relationship with wine hasn’t faded.
“I’m a true oenophile. I never got snobby. I never needed a hundred-dollar bottle to enjoy myself.”
Sometimes it’s the younger, fresher wines that keep him curious.
“A $12 bottle from Portugal? That’s the same experience for me.”
He traces that mindset back to his time in distribution, when winery trips offered a deeper connection to what he sold.
A vineyard sign at Ruffino’s Greppone Mazzi estate in Tuscany.Photo by Mike DeSalvia
“The trip to Ruffino in Tuscany was huge for me. Seeing the vineyards, touching the dirt—it just hit different after that.”
Other visits stood out, too.
“We went to Charles Smith in Washington. He was a total a*****e,” Mike laughs. “But it stuck with me. He was this rock-and-roll guy making great wine. He broke the mold of what I thought a winemaker was supposed to be.”
Final Thoughts
“We could go on and on forever about it. It’s such an exciting industry, and I just can’t wait for the future.”
“I believe something great can still be built here. I believe in the culture. There’s something happening in St. Pete.”
PRP stands for Pieroth, Romanet, and Piccolomini—three founding families from Germany, France, and Italy, each tied to some of Europe’s most iconic wine regions. Today, the name lives on through PRP Wine International, a global company offering private, in-home tastings featuring exclusive selections you won’t find in stores.
We first came across PRP at the 2025 St. Pete Italian Festival, where they had a booth promoting their private, in-home tastings. Each experience includes a curated lineup of wines—usually four, six, or eight bottles depending on what’s booked—and is typically designed for small groups, with guest limits based on the package. According to their website, pricing starts at $215 for weekday bookings and $345 for tastings held on any day.
They occasionally run special offers at local events, which can provide a more accessible entry point for first-timers.
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A PRP wine consultant leading our at-home tasting.
How it Works
PRP tastings are private, sales-oriented events hosted in your home. A wine consultant leads your group through a curated selection, tailored to the tasting package you choose. Before the event, the consultant reaches out to learn your preferences (reds, whites, rosé, sparkling, or regional focus) and builds the tasting around that. Higher-end bottles can carry an upcharge. Everything poured during the tasting are yours to keep, so the bottles stay behind at the end of the event.
What We Tasted
While we requested an Italy-focused lineup, a couple selections came from outside the country—but still featured grapes with strong Italian ties.
What we tasted:
2023 Golden Grape Fiano – Murray-Darling, New South Wales, Australia
Alghero Torbato – Sardinia, Italy
2023 Caporosa Primitivo Rosé – Puglia, Italy
Sardegna Cannonau – Sardinia, Italy
Roc de l’Aigle – Corbières, France
Mongibello Nero d’Avola – Sicily, Italy
Each bottle was introduced with detailed background from a company pamphlet. The lineup featured a mix of structured, region-driven styles, some with lesser-known grapes, all priced in the $35–$38 range.
Our consultant, a branch manager trainee, was open and happy to answer questions. Although it was only his third hosted event, he was still able to provide thoughtful information as he continues to learn under a sommelier.
Our tasting lineup: six selections based on style and region preferences.
These tastings are especially popular with women’s groups, teacher happy hours, and social get-togethers. Among the more unexpected bookings? A nudist resort, where the consultant was greeted by a security guard wearing nothing but a fanny pack and shoes.
Pricing and Perks
PRP operates on a client model. If someone at your tasting purchases a case (12 bottles), they become a client and unlock access to a range of perks:
$49 for future 6-bottle tastings up to 12 people
$59 for future 8-bottle tastings up to 12 people
Food and wine dinners
Large warehouse tastings (featuring up to 40 wines)
Wine release parties and other special events
The ability to invite others to exclusive experiences
An option for groups is to split a case purchase, designating one person as the official client to access the benefits, making the buy-in a little more approachable.
Booking the Experience
To redeem a tasting voucher, PRP asks you to fill out a short questionnaire on their website with your contact information and preferred dates. Submitting the form doesn’t confirm your booking—a representative from the local office will follow up to finalize availability.
We were told there are about 15 consultants currently covering the Tampa Bay area, so availability may vary depending on demand. If you’re planning around a specific date, it’s a good idea to book early.
Final Sip
PRP offers a different kind of tasting experience: part guided tasting, part introduction to their portfolio. With the right group, it’s an enjoyable way to explore new wines.
It’s a low-pressure way to host a tasting at home, as long as you’re comfortable with the sales component. Catching a deal at a local event makes the value even better.
Tasting vouchers also make thoughtful gifts or creative raffle prizes, especially for clients, teachers, or wine-loving friends.
Inspired by Wine Spectator’s May 2025 cover story on Rioja, this post explores how wines from Spain’s most iconic region are showing up around St. Pete.
Why Rioja, Why Now?
While Rioja has long been a favorite of collectors and sommeliers, it’s now catching the eye of a new generation. From vibrant Crianza to deep Gran Reserva, these wines—primarily Tempranillo, but also including Garnacha and other varieties—offer a balance of tradition and innovation, often at a more accessible price point than their French or Napa counterparts.
A quick guide to Rioja’s aging classifications.
Rioja Styles: What to Look For
These labels are printed on Rioja wine labels and offer a quick clue to the wine’s style and structure. Spot them near the label or seal to know how long the wine’s been aged and what to expect in the glass.
Generic – Young wines, aged 1-2 years
Crianza – Aged at least 3 years, minimum 1 year in oak (6 months for whites)
Reserva – Aged at least 3 years (2 years for whites), minimum 1 year in oak (6 months for whites) + 6 months in bottle.
Gran Reserva – Aged at least 5 years (4 years for whites), minimum 2 years in oak (6 months for whites) + 2 years in bottle.
Curious what’s being served around town? These standout bottles are currently featured locally—some by the glass, others by the bottle. Selections rotate, so ask what’s open.
Explore the full spectrum of Rioja’s aging classifications with Mazzaro’s impressive selection.
Looking for more? Mazzaro’s currently stocks nearly 15 different Rioja options.
Final Sip
Explore the depth of Rioja: From a smooth Gran Reserva with a gourmet meal to a fresh Crianza at a casual bar, Rioja offers a range of flavors for any occasion.
An aging system with structure: Rioja’s classifications offer built-in guidance for how each bottle might taste.
St. Pete is ahead of the curve: As the world rediscovers Rioja, St. Pete’s best wine spots are already embracing it—if you know where to look.
