Interview with New York Rising Star Sommelier Grant Reynolds of Charlie Bird

Mary Choi: How did you first get interested in wine?
Grant Reynolds: I grew up in Lake Placid and worked in restaurants growing up. I was also lucky enough to travel a lot. I lived in Italy for a year and had jobs in restaurants all throughout college as well. I looked up to the wine people that I worked with during that time. While attending college in Boulder, Colorado, I took a job at Frasca Food and Wine and I learned a lot there. It's where I realized my knack for wine. That experience and having gone on self-funded wine trips really confirmed this path for me.

MC: What wine certification do you have?
GR: I've passed the Advanced Sommelier Exam by the Court of Master Sommeliers, so as of right now I'm not pursuing the Master, just focusing on what we're doing here at Charlie Bird.

MC: Who has been your most influential mentor in your career?
GR: I'd say I learned the most about work ethic from Bobby Stuckey at Frasca. He taught me about how he views the wine and hospitality world—that it's not all about knowledge, the key is to take care of people. To give people the best dining experience possible. Also, Robert Bohr has been amazing to work under.

MC: What made you move to New York?
GR: I left Boulder in January 2013 because I wanted to grow and experience more in life. I had offers in London and Copenhagen, but I had roots here so I decided to come here to New York. Once I met Robert Bohr on my first day, I knew it was going to be a great opportunity.

MC: How would you describe your pairing philosophy?
GR: I don't really have a specific philosophy, I just think people should drink what they like, pairing aside. I like to stick to regional pairings and to keep things simple.