Thatcher Baker Briggs has dealt with more revered wines in his young career than most industry types do in a lifetime. The 29-year-old consultant and sommelier sources some of the most coveted wines in the world for collectors all over.
Based in San Francisco, Briggs got his start in wine through restaurants. He did time at some great ones, like Saison in the Bay Area and Takazawa in Tokyo. Along the way, he sharpened his palate, tried some amazing wines, and developed relationships with lauded producers. It was the makings of his current venture, which involves highly curated wine wisdom and sourcing as well as an online shop of his own rare finds, which he launched over the summer.
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His restaurant era set him up for success today. Briggs says it was a combination of exposure to extensive wine lists and learning the human aspect inherent to hospitality. “A lot of what happens in restaurants is also similar to what we do now,” he says. “When you cook, you often learn how to multitask and be quite focused on the things that need to be handled quickly. Working in fine dining and having an understanding of service and hospitality is make or break in this business.”
Selecting wines for somebody is about as subjective as things come and Briggs gets the importance of real connection, something he absorbed on restaurant floors. “We are such a niche service that understanding of what clients want is incredibly important,” he adds.
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Like too many other industries, wine has a history of not being the most welcoming and inclusive. It remains mostly run by older white males, although it is evolving. Briggs doesn’t dwell on the subject, noting that somebody has to be the first one through the door. He thinks we should step back and question the entire scenario.
“There has been a lot of press on how the wine world isn’t diverse,” he says. “I think rather than focusing on how there is a lack, perhaps we should be asking ourselves why that is the situation. For me, I have been far too worried about living up to my own standards to worry about if someone feels that when they first look at me, if they feel I am capable of doing my job.”
It’s fair to say Briggs doesn’t carry himself like a lot of twenty-somethings. He displays a maturity earned from an early start in the business. Being the youngest person in the room is often a challenge, “But I started in restaurants at 13 and it’s how I have lived my whole life,” he says. Briggs adds that he was at a dinner recently and somebody at the table tried — and failed — to point out his inabilities on account of his age.
“I laughed after and decided to read even more about the particular subject that was being debated,” Briggs says. “I tend to focus on goals rather than people’s tones.”
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Wine is steeped in tradition but it’s not above progress. Younger people are entering the scene as younger consumers are flocking to wine. Briggs thinks the efficiencies of today’s world naturally breed younger, more capable people, no matter the industry. It might be more obvious in wine because the realm has simply been pretty stale for quite a while.
“I think that we are in such a big window of change,” he says. “The world of wine — which has been a rather dull, quiet, and outdated world — is gaining spice! It is not just a group of ten guys in the room talking about how big their … wine collection is. It is a connected community of men and women who are passionate about who is making the wine, and where it is from, and the intricacies of winemaking or the environment.”
Industry types are increasingly asking questions about the structure and nature of the wine world. Briggs sees the same curiosity among collectors, which he finds thrilling. “I am excited for all the young people to take a chance and push the limits,” he says. “If it is building a retail platform that is very niche, or reviewers taking the time to taste with young winemakers and bring them to everyone’s attention, or collectors wanting to not collect just what is known but who are looking for the next big thing. It is an exciting time in wine!”
There’s a reason you can find good, affordable white wine more easily than red
A splurge that doesn't have to break the bank
For many occasions, be it an anniversary, birthday, work promotion, or just any old Thursday, we love to splurge on a truly great bottle of wine. To be sure, there are many options to choose from when it comes to prestigious bottles, and selecting just the right one is often part of the fun. But when looking for that splurge-worthy bottle, have you ever noticed that white wines are more often far less expensive than red wines? No, it isn't just in your imagination. The truth is, white wines - even the extraordinary, award-winning, impeccable bottles - are generally far less expensive than red wines of the same caliber. But why?
There is a simple reason white wines are generally cheaper than red. The production of white wine is a far less arduous and labor-intensive process than that of red wine. The white winemaking steps are shorter and less involved and, therefore, more cost-effective at the top, which trickles down onto the wine's price tag. Red winemaking has many labor-intensive steps that white winemaking doesn't (as often) entail, such as barrel aging and cellar storage. And, of course, the costlier the production process, the more expensive the product will be. Simply put, white wine is easier to make and, therefore, cheaper.
Don't judge the price tag
What you need to know before you bring wine to a restaurant
What is a corkage fee?
A great meal is only as good as the wine being poured alongside it. Many restaurants tout impressive bottle and glass pour lists but sometimes you just want to bring your own special selection. Whether that wine is a favorite you've been cellaring for years or just a prized producer that's hard to find here, special bottles are often welcomed at restaurants, for a price.
Corkage fees tend to apply to higher-end wines, so while we have nothing against a good bargain wine, leave the Two Buck Chuck at home. The corkage fee alone could probably buy you a half case of that stuff. Instead, go with something great, as the whole point is to enhance the meal while still paying respect to the restaurant's wine program and use of its staff, glassware, service, and the like.
What is a corkage fee?
A primer on Tempranillo, the ultimate red meat wine
Firing up the grill? Crack a Tempranillo
Equal parts fruity and savory, Tempranillo may just be the best red meat wine on the planet. Born in Spain, the varietal has spread its wings and found nourishing homes in places all over the global wine map. In fact, some of the very best Tempranillo is coming out of the states, in places like Oregon and Texas.
The third-most planted wine grape on earth ripens on the early side and produces a lovely, fuller-bodied red. It's a natural for red meat, or even plant-based alternatives. So by default, Tempranillo is a great summer wine, ideal matched with what's cooking on your grill.
What does Tempranillo taste like?
