This profile originally appeared in the Summer 2011 issue of Bowdoin magazine.
Current residence: Washington, D.C.
Role: I run the Washington, D.C., part of our business, selling to restaurants and retail customers through our store. My father runs the importing side of the business. Ansonia Wines is just the two of us, so we both do a bit of everything.
A typical day: Mornings are usually spent working on content for our Ansonia Wines Direct (online) offers ““ we design a page on our website, an email and a handout for each offer. I’m on the phone quite a bit with my father to discuss strategy and importing details. Some days I conduct a tasting with sommeliers, or make deliveries to their restaurants. In the afternoons and evenings, I work from the store, mostly packing the next day’s shipments, hand-selling bottles and helping customers pick up wine they’ve ordered online.
Next steps: Since we introduced Ansonia Wines Direct in March, our online sales have really taken off. We’re now shipping all over the country, and will soon be increasing the frequency of our email offers. We’re adding to the number of states we can ship to, and hope to develop the New England market this fall. We’re also starting to experiment with getting QR [quick response] codes onto our bottles to enhance our customers’ experience.
Favorite trip: We go over to France twice a year to taste with the producers. They’re very busy trips (20 to 30 wines a day), but it’s the good kind of busy.
Favorite Bowdoin memory: Taking the stage with the Longfellows.
Favorite Color: Red (wine and the Phillies).
Best food-wine pairing: Roasted pigeon and Michel Gros’s 1999 Vosne- RomanÃ©e 1er Cru. (But it’s hard to beat a young Chianti Classico with Rose Begonia from Scarlet B’s.)