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Stay at Home with Ta i l U p G o a t ’ s W i n e S c h o o l WORDS BY COURTNEY SEXTON In the before, right now I would have been vacationing with my best friend – sitting on the terracotta patio of a Tuscan villa sipping on lucious Barolos and Brunellos. As it stands, there’s (obviously) been a change of plans and instead I’m sitting on my porch having finished a virtual wine lesson, led by Tail Up Goat co-owner Bill Jensen. While nothing can quite match a Sienese sunset, the lesson was delicious, entertaining and, for now, the closest I’m going to get to the tasting room in a vineyard. Tail Up Goat ceased operations completely on March 16, after the owners prepared and sent food home with all employees. Employee and guest safety were the owners’ primary concern. They estimated it would be at least two months before doors opened again, but to a very different kind of business – one including a wine market. Stay at Home Wine School was Jensen’s gut response to living in the “upside down,” a way for the team at Tail Up Goat (this writer included) to stay in contact and an option to spend one hour a week focused on something we all love – wine – rather than on the peril at our doorsteps. “The idea for class initially was a way for staff to connect,” Jensen says. He has used his role as beverage director at both Tail Up Goat and its sister restaurant, Reveler’s Hour, to consistently Bill Jensen. Photo courtesy of subject.
provide learning opportunities for employees. “I thought about all the wine training we do at both restaurants and thought about trying to keep people engaged throughout this process and keep everyone connected. Wine education seemed like a natural fit.” Jensen says his wife suggested opening the Zoom lessons to the public, a decision that was met with immediate fanfare from loyal regulars. As the quarantine weeks turned to months, the Wine School gained structure and participants. One of the things guests love about Jensen’s method to wine and pairing is that it’s approachable. The same energy translates to his Wine School sessions, which are now attended by more than 200 participants, including people from the DMV all the way to Austria. Initial sessions included suggestions on wines to purchase, but are also flexible enough to feature “whatever people had on the shelf.” For the first few lessons, Jensen explored varietals, starting with chardonnay, until gradually switching to styles of wine. Mother’s Day had a #RoseAllDay theme (complete with chugging Sutter Home straight from the bottle), while another session focused on wines of the Virginia region, with vintners from local wineries like Early Mountain Vineyards and Walsh Family Wine joining as guest panelists. DISTRICT FRAY | 23
