HI, FRIENDS. WE'RE OPEN FOR PICKUP AND DELIVERY ONLY. TUES-SUN, 10AM TO 6PM. WE GOT YOU. HI, FRIENDS. WE'RE OPEN FOR PICKUP AND DELIVERY ONLY. TUES-SUN, 10AM TO 6PM. WE GOT YOU.

Partnerships

The Major Taylor Fellowship

The Major Taylor Fellowship

Our goal is to give somebody amazing a starting point in wine. They'll work 30 hours per week at Domestique, learning all the ins-and-outs of running a wine retail operation. We've also facilitated stages at three award-winning restaurants: Komi, Bad Saint, and 2AMYS. And our partner, Streetsense, will organize three days of programming centered around finding a restaurant space, design and buildout, and branding strategy.

We are looking to address, challenge, and disrupt the clear lack of diversity in wine and strongly encourage people of color and from disenfranchised communities to apply. The fellowship will last three weeks and will include a $3,000 stipend, plus we'll pay for your housing costs. We're planning to announce the recipient a month from now, with the fellowship beginning in August or September. Come join our team. We're fun and the wine is pretty good.

Eligibility and fit with the fellowship:
Must have authorization to work in the United States and must be over the age of 21
Must have fewer than five years of related experience in the food or beverage industries

Application timeline:
June 23rd - July 10th: Application live
July 12th: Semi-finalists selected and all applicants notified
July 14th - 16th: Phone calls with semi-finalists
Week of July 20th: Fellowship recipient announced
3-week fellowship scheduled between weeks of August 3rd - September 28th

APPLY HERE

 

ABOUT

Streetsense is an experience-focused strategy and design collective that creates brands people love and places people love to be. We are unified by an approach that is people-centered and design-led and are powered by an uncommon team ranging in expertise from interiors to branding, real estate to hospitality. Learn more at streetsense.com or follow us @realstreetsense

Domestique is a natural wine store based in Washington, DC. We (only) work with producers who use organic and biodynamic agriculture and minimal intervention in the cellar to make real wine. We're here in service of these producers. Learn more at domestiquewine.com or follow us @domestiquewine

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Q&A with Gina Hildebrand of Lady of the Sunshine

Q&A with Gina Hildebrand of Lady of the Sunshine

Rebekah Pineda (Domestique Manager) x Gina Giugni (Winemaker)

Let's start with some icebreakers. What was your first car and what did you love about it? A 2004 Camry that didn’t last long. I totaled it at 17. Sorry, mom and dad. More importantly, my first tractor was a Kabota M8540 crawler :) 

What does a perfect winter day smell like to you? Pine, mountain misery shrub, daffodil bloom. I grew up with snow days in the spring in the Sierra Nevadas and the daffodils would always be the first in bloom.  

Okay, now, can you tell us a bit about your winemaking background? I'm a second generation biodynamic farmer and winemaker, following in my father's footsteps. I grew up on my family’s 90 acre ranch in the Sierra Foothills of Northern California, where we steward a 15 acre vineyard and winery, named Narrow Gate Vineyards. I studied winemaking at Cal Poly in San Luis Obispo and then spent the next few years traveling to work for different winemakers. After my first vintage working in the Edna Valley in 2014, I graduated from Cal Poly and went to Beaujolais for the 2015 vintage. After harvest, I spent the first six months of 2016 working for a vineyard and winery on the south island of New Zealand and then the last six months at a winery in the Willamette Valley. After Oregon, I worked for a small winery on Howell Mountain in Napa for the majority of 2017, until I launched Lady of the Sunshine. For that, I moved back to San Luis Obispo and started farming and making wine from the Chene Vineyard, which I'm converting to biodynamic farming practices and consider the home vineyard for Lady of the Sunshine. 

We often interact with customers who are intimidated by the world of wine and its lexicon. Growing up surrounded by wine, can you provide any insight on that challenge?  In my experience, wine has always been something that's approachable. It was a part of a lifestyle, my childhood, it was always an element of a meal. It's a rabbit hole, with endless stories that are filled with different varieties, regions, terroir, and styles. It’s a lifelong pursuit of exploration.  Anyone can enjoy a glass of wine, that’s the beauty of it.  
 
How did the collaboration with Domestique happen? How did it end up as a carbonic Primitivo? Jeff approached me with the opportunity at the beginning of last year.  I pitched three different vineyards that would yield three different wines and he was most drawn to my family’s property, Narrow Gate Vineyards, which was special for me too because it would be the first time that I'd made wine from the vineyard. It's been farmed with biodynamic practices since 2005, we graze cows on the property, we make our own compost and biodynamic preps. The vineyard has very diverse volcanic soils, loaded with quartz, located above the snow line at 2,500 feet in elevation. My father typically uses all the grapes from the property to make wine but we have about an extra acre of Primitivo that we were able to use for this project. The goal was to make a fun, fresh, chuggable red wine and we achieved this with carbonic maceration. 
 
Terroir, a big word in wine that can send somms rambling and normal people running. What influences your ideas and beliefs around terroir? It wasn’t until I started farming that I felt like I truly connected to the real joy of making wine and, when I reflect, where I experienced terroir for myself. It wasn’t until I was spending every single day in the vineyard, tending to the vines, the soil, the weeds, experiencing the rain and sunshine and wind and heat, that I felt I truly understood how a wine can speak of place. It helped bring the idea of terroir full circle for me, that’s why I want to farm as purely as possible so that I can capture the sense of place of where the wine comes from. It’s the idea of being a vigneron, which directly translates to winegrower or the person that is closely linked to the vine. Being a vigneron, and a part of every step within the vine to wine cycle, has been what I have fallen in love with and has been my terroir revelation.  

Recently, I was reading the new D’Agata book and he said, “if the grape variety is the vehicle, then terroir is the driver.” Looking at terroir from this perspective, what considerations went into the planting of Primitivo back in 2001. My father planted the vineyard in 2001 after transplanting our family from Southern California to the Sierra Foothills of Northern California. He chose the Sierra Foothills for its continental growing climate and for his ultimate love of Rhone varietals. He's always been captivated by Grenache, Syrah, and Mourvedre, which actually make up the majority of the plantings at Narrow Gate. The dramatic climate of the mountains at 2,500 feet in elevation bring a strong summer heat and harsh winter with snow most years, weeding out several grape varieties that cannot thrive in these extremes. Being at the base of the Sierra Foothills Mountain range, the majority of the growing year has a big diurnal shift with hot days and cold nights. Primitivo has a very close resemblance to Zinfandel, which was planted in homage to the old California plantings of Zin that can be found throughout the region.

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MUSIC X WINE

MUSIC X WINE

In Good Taste 
At Domestique, we are always and forever fascinated with the concept of taste. Our own perceptions of taste and beliefs around taste are constantly shifting. And we like that. Change makes you experience things differently.

Now is a time of great change. That change requires processing and conversation. So, for the next couple newsletters, we're going to focus on the role of wine during a time of crisis. Beverage has always been a backdrop for processing and conversation during moments of change (Hemingway in the Parisian cafe, Patti Smith in the New York coffee house). We want to look specifically at how art can shape perceptions of taste, especially during a time like right now, and how wine lends a frame to that process.

We asked Eothen “Egon” Alapatt, the founder and president of Now-Again Records (the source for much of our absolute favorite vinyl at the shop), to make a playlist in response to COVID-19. As Egon said when I reached out to him about the project, "I’ve been doing a lot of thinking and listening and, yes, sipping in this time. So, I know the importance of reminding people that what they might think of as an indulgence is probably more necessary than, say, hoarding six cases of paper towels."

We're excited to listen to what Egon has put together. If you want, listen alongside a wine of your choice. Maybe choose something that you normally wouldn't drink. Does the music shift your perception of the wine or does the wine change the music? Does it all feel different because you've been stuck at home for a month with your stack of paper towels? Let us know.

LISTEN HERE.

-Jeff

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IZAKAYA SEKI x DOMESTIQUE

IZAKAYA SEKI x DOMESTIQUE

Our friends in food and wine have had to make some very tough choices lately. And we're grasping to find ways to support them and their teams. Everyone at Domestique has spent significant time working in restaurants, so this feels imperative. This is family.

We're working on a few ways to help our friends and our first involves BENTO BOXES. Specifically, we're collaborating with Izakaya Seki to offer bento boxes from them that can be delivered along with your wine. Order by 2pm to get the bento boxes and wine that night. Anyone who knows Seki knows that the bento boxes are the real deal. And you should order them, even if you don't want wine, because Izakaya Seki is a f-ing treasure.


To order a bento box, go to Izakaya Seki's website. To order wine, go to our website. Consume together.

 

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