Life's Transitions, from Jamaica to the California Wine Scene
We ‘get’ transitions in life, especially when they have to do with wine, as it is often a thoughtful, risk-taking yet passion-filled journey. Like Burley Tuggle, who we wrote about last year, whose career went from finance to now fostering a local urban wine scene with her wine bar and events center in downtown Newark New Jersey.
In this article we are get to know woman in wine Tanya Ho-Shue, whose life pivots took her from 1 country to another and from 1 career to another. Born and raised in Jamaica where she also started her own family, then life’s twists and turns took her from working in finance, moving London, and now settled in the heart of wine country in California, becoming a certified wine expert and working for a top wine school. Let’s ‘sit down and chat her’.
Tell us about your family and childhood. What was it like growing up in Jamaica?
Tanya (on the right) with cousins in Jamaica.
I came from a fairly big family. There were 11 grandchildren and we all grew up together like siblings. Jamaica is beautiful with many white sand beaches, lovely countryside, mountains and forests with lush greenery and even though I lived in the capital, Kingston, my first love was always the countryside and the land.
Although opportunities to be involved in the wine industry were limited back in the day, thankfully things have changed over the years; even though there are no vineyards, there are many wine bars and people who have gone full force into the wine industry, some having credentials like the WSET.
What did you wind up studying? What did you do after college?
My first degree was in Economics and Management and I also have an MBA in finance. I worked in banking and finance for most of my career. Although I am very adept at working with numbers, I have always had a penchant for the arts. I have a love for cooking and dabble in creating my own recipes. The act of creating something from scratch has always intrigued me, whether it be food, art, music and wine. There can be so many different expressions of the same ingredients whether it be food or grapes and that is fascinating to me.
You’re a mom, right? Tell us about your children.
Yes, I am a Mom and I have two wonderful children who are in their 30's. They have been my inspiration throughout my life. I have always been a working Mom.
How and why did you make the jump from finance to wine? What is it about wine that drew you to focus on it as your profession?
Tanya working the vineyards in California.
While growing up, I always loved the idea of being able to grow the food you eat and owning the land to do that. I became fascinated with vineyards and grape growing in my early 20's and seeing how people were able to toil the land, grow their own grapes and make wine but I never had the occasion at that time to explore that interest further. When I moved to the Bay Area 7 seven years ago, I had a chance to learn about wine and work in the industry and I embraced it.
What do you do today in your wine career? What certifications do you have?
I am currently the Office Manager at the San Francisco Wine School. I keep the wheels turning on the fast-moving San Francisco Wine School train, managing day to day class and event operations and student communications.
I have welcomed the opportunity to be able to study wine and have earned a few wine credentials in the process. I have the California Wine Appellation Specialist, the Certified Specialist of Wine and the WSET Level 3 certifications. Along with the arts, I was very good at chemistry, biology and geography in school and so I am naturally fascinated with viticulture and enology. If I could turn back the clock, I would probably pursue a Bachelors Degree in Viticulture and Enology at UC Davis. I would encourage any young person who has a passion for wine, to do that.
As a woman in wine and being black, have you experienced any challenges or setbacks? How have you overcome them?
I can't say that as a woman in wine and being black that I personally have experienced any challenges or setbacks and I think it can be attributed to the fact that there is now an awareness that people of color are now thriving in the wine industry. Not only are there talented black women in wine who are established sommeliers but also black owned wineries and black winemakers. This has been very heartening to see and there are now many initiatives which open the industry to BIPOC whether it be through scholarships, mentoring or initiatives like Wine Unify.
If the sky was the limit, what would you aspire to in your career?
If the sky was the limit, I would love to own a vineyard and make wine. I hope one day to visit the House of Krug in Champagne. In the meantime, I would love the opportunity of working on a vineyard and a winery and observing and participating in the wine making process. I know it is by no means a glamorous job but I have never shied away from hard work especially if it's something I love doing.
Tanya meeting Maggie Henrique, President of Krug.
What’s your favorite wine? How about wine and food pairing?
My favorite wine to drink would be sparkling and my favorite is Champagne (some may say, 'of course' :-)) , not only because of its taste but also its versatility in food pairing and the fact that you can drink Champagne all the time. I remember being blown away by the Krug Grande Cuvee 166 ème -Èdition - Krug Champagne because of all the flavors and aromas you get as well as the fact that it is a blend of 120 different reserve wines from 10 different years which makes it very unique and very rare. I also had the opportunity of meeting Maggie Henriquez the President of the House of Krug and taking a picture with her. The highlight of my time in the wine industry so far. :-)
I also like a high acid, unoaked white wine like a good Sauvignon Blanc and a hearty red wine with medium tannins, high acidity, lots of fruit and other complex flavors with a medium body like a good bottle of Brunello di Montalcino or an aged Nebbiolo.
I am also obsessed with food and wine pairing. Observing how the taste of food changes in your mouth with the right wine and vice versa is something that I want to continue exploring. I think of creating food and wine and then creating the perfect pairing, the same way I think of a musical composition where by using the right notes and the right instruments one is able to create a masterpiece.
What do you think about Vero and our mission? Have you tried any of our wines or olive oils? What do you think about them?
I think Vero is a very innovative and insightful company. I love its mission and its passion of educating food and wine lovers about the small, genuine, unknown wines and winemakers around the world whose focus is on sustainability and who embody natural wine principles. I also love the fact that many of these producers are owned and operated by women. I have tried Vigna Petrussa Friulano and Frignano Lambrusco Pet Nat sparkling wines and I thought they were exquisite and unique and true representations of the winemaking techniques and passion of the winemakers.
Try Some of Tanya’s Favorite Wines
Straw yellow with bright green hues, lingering and vibrant bouquet recalling white peach, sage and tomato leaf. Ian D'Agata who cites Vigna Petrussa as ‘one of the best estates in Italy’ describes this wine as ' a less overtly green Sauvignon Blanc than most people are accustomed too, but offers plenty of refinement and sneaky concentration.'
Vigna Petrussa is a certified sustainable and biodiverse women-owned winery.
With floral and citrus aromas and a pleasantly structured fruity and mineral salt taste, a chaulky mouthfeel and long finish, this age-worthy white from the indigenous variety Friulano, is made with indigenous yeast, then on the lees for 6 months while aged in used oak. It has a delicate bouquet of wildflowers and hints of almond on the palate. Delightful with hors d’oeuvres, various kinds of cured meats and fish-based dishes.
Vigna Petrussa is a certified sustainable and biodiverse women-owned winery.
This Brunello di Montalcino from winery Canalino is crafted using specially selected sangiovese grapes. A gorgeous ruby color, the nose is a potpourri of intense mature fruit and spice aromas from prune to menthol to leather. The wine is structured, with freshness, minerality and age worthy tannins and a fantastic mouthfeel.
Tastes Like: Stewed Cherries or Cherry Jolly Rancher candy
Farming & Winemaking Highlights: Regnerative Agriculture | Sustainable Winery | Biodynamic | Native Yeast Fermentation | Unfiltered | Organic | Natural Wine | Vegan
Fun Facts: The name “brunello” comes from the local name used for the type of sangiovese typically used in the area.
This is a complex, intense age-worthy vegan red wine; Once opened balsamic notes burst forth. We recommend to decant it or at least let it breathe a bit before tasting. When tasting, you understand that it comes from a terroir which one of the best Italian reds, Brunello, is made from; its structure is noteworthy, from acidity, to tannins to mineral structure. A delight for serious red wine lovers.
Tastes Like: Spiced Cherry Jam
Farming & Winemaking Highlights: Regnerative Agriculture | Sustainable Winery | Biodynamic | Native Yeast Fermentation | Unfiltered | Organic | Natural Wine | Vegan
Fun Facts: From 100% sangiovese vineyards right outside the historic center of Montalcino.
This is one of the best Barolo wines from the Langhe in Piedmont Italy as well as a great value from one of the storied families of Barolo wineries. This Barolo red wine is the maximum expression of the nebbiolo grape from Aldo Clerico. With vineyards right next to those of Domenico Clerico Barolo vineyards, this Barolo is a good substitute for Burgundy wine.
This garnet colored artisan Barolo has red fruit, rose and spicy leather and tea leaf aromas with elegant structure, long finish leaving a silky mouthfeel. On the nose it is very intense while floral notes mix with typical vineyard scents of violets and red berries. On the palate, the violets blend with licorice flavors and noticeable tannins. A creamy texture from the oak barrels creates a pleasant mix of fresh yet complex flavors.
Tastes Like: Cherries and licorice
Farming & Winemaking Highlights: Biodynamic | Native Yeast Fermentation | Single Vineyard
Fun Facts: This is Aldo's first wine made from 5 different Barolo designated vineyards surrounding his home in Monforte d'Alba, all within the Bricco San Pietro MGA. He vinifies each vineyard and then does an assemblage, creating each vintage a unique expression of his nebbiolo vineyards. It is also made with native yeast fermentation, so can be called a natural wine.
It is a wine with great structure and personality, an excellent expression of the nebbiolo vine. With a delicate floral bouquet of rose and violets, there is also a finish of licorice. Tasting it really brings out its elegance with pleasant yet decisive tannins that signal great potential for good aging.
As well, the native yeast fermentation used to make this nebbiolo natural wine lets you taste the natural terroir of the Langhe.
Tastes Like: Crunchy pink cherries
Farming & Winemaking Highlights: Biodynamic | Native Yeast Fermentation
Fun Facts: This Langhe Nebbiolo is known as a ‘Baby Barolo’, since it comes from Barolo vines, and is a great introduction to the Langhe wines, where some of the best reds in the world come from.
This is an ancestral method Lambrusco made primarily with the Lambrusco Grasparossa grape, and with some Malbo Gentile grape, which is local to the area of Frignano in Modena. It is a lighter red ruby color, light effervescence, a nose that has red fruit with hint of orange peel. It is fresh and fruity, with plum taste, and grippy tannins and noticeable texture.
Made from the rare Uva Tosca grape, which grows in higher altitudes in Emilia and is believed to be a descendant of Schiava Grossa, the Alto Adige red grape. Technically a rose wine, it is more like a light red, which looks and tastes like drinking cranberry juice as a sparkling wine. Refreshing and quaffable, with strawberries on the nose and a saline finish, it is great on its own or with light fare. While this grape does not impart much color, 2021 was a dry year, producing more concentrated fruit and color. It is naturally fermented and sparkling 'col fondo' ancestral, or pet nat, style wine.