Los Angeles, United States
Allye Spencer
Allye’s wine journey began on the fast-paced floors of NYC restaurants. During “family-meal” the sommelier would bring out a wine. All chatter would cease and for a moment you could hear a pin drop. To this day, this moment encompasses Allye’s philosophy and approach to sharing wine. Wine has the ability to bring us into the present. It starts with a ‘cheers’, a breath, and allowing the senses to take over.
Allye’s wine journey began on the fast-paced floors of NYC restaurants. During “family-meal” the sommelier would bring out a wine. All chatter would cease and for a moment you could hear a pin drop. To this day, this moment encompasses Allye’s philosophy and approach to sharing wine. Wine has the ability to bring us into the present. It starts with a ‘cheers’, a breath, and allowing the senses to take over.
Meet Allye
I enjoy drinking organic and biodynamic wines, not only because it's good for our future, but also because the wines simply taste better.
What’s your favorite food and wine pairing and why?
Muscadet and oysters. Nothing beats a high acid, mineral, lemony Muscadet paired with a freshly shucked, briny oyster. The duo is a classic pairing that I dream about in my sleep. Add a little fresh bread and butter, and call it a life!
Tell us about your most memorable wine moment?
One evening at my in-laws' winery in the Loire Valley, my father-in-law brought out a bottle of Folle Blanche brandy made in the 1800's by my husband’s great-great-grandfather. Watching father and son share this glass and moment was poetic.
"Too much of anything is bad, but too much of Champagne is just right."
