What if natural wine were as easy to understand as it is to drink?
, Whalen took over Kismet’s wine program in 2017. They made the move across the country in 2015 to go to school for writing after leaving what was their last restaurant job in New York: serving at Andrew Tarlow’s Diner, where they worked closely with beverage director Lee Campbell and GM John Connolly. Though Whalen intended to take a break from working restaurants in LA, they took a serving position at Jon and Vinny’s, where they worked with Helen Johannesen.
Now fully established in their role as Kismet’s beverage director, Whalen hasn’t exactly given themself the simplest goal. Determined to rid natural wine of its preconceptions and cool-kid guise, they want every taster to feel welcome, to care about and understand this ever-growing subset of wine through an added environmentally driven context, and, somehow, to keep all that new information fun.
And it’s not just an openness to something one has never tried before; it’s also about being open to being wrong, both about your own taste and about what you’ve been told to drink or even like . “If you can talk people into tasting a couple things, they will surprise themselves,” says Whalen.
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