Essence, by definition, is a “choice, essential and vital part of an idea or experience.”
For the regular clientele and droves of tourists through Pike Place Market, Jen Doak is the essence of the Tasting Room.
As charming & effervescent as Champagne, Jen (with her faithful canine sidekick, Stanley) never forgets a face and at once puts you at ease. Being involved in the Washington wine business for more than ten years, she is very well-versed on the subject. Her latest venture, co-founder/manager of the Wines of Washington Tasting Room, continues to keep her in tune with the wine industry.
The Tasting Room, Washington State’s only winery co-op, is located in the heart of Seattle’s Pike Place Market. This offsite tasting room houses six small, premier Washington wineries. Customers are able taste everything the winemakers have to offer – all current releases and various library wines – through one-ounce pours & by the glass. Currently there are about 60 wines on tap. The Tasting Room teams up monthly with local culinary organizations (such as the Pacific Coast Shellfish Growers Association) and neighborhood businesses (such as Pike Place Chowder or Petersen’s Cheese Company) for special food & wine paring events.
Jen and I recently drove to Yakima Valley to attend a conference on selling Washington wines. We had quite a time discoursing fine wine, politics, world traveling, and the pursuit of a really great burger.
KM: How did you get started in the wine industry?
JD: In college my advisor suggested I quit changing my major and apply my efforts toward an internship. Soon thereafter I began an internship with the Washington Wine Commission (WWC) in 1996 and haven't looked back.
KM: Who influenced you at the beginning of your career?
JD: While working with the WWC I met several local individual growers & producers that opened their hearts, wineries, and knowledge to me.
KM: How did you come up the idea for the Tasting Room?
JD: Paul (of Wilridge Winery) and I met after I left the WWC and began to collaborate about the various needs in our local industry. I had a business plan for a wine bar and he had the need to make a commercial space for his winery. Ideas began to flow. Inspiration came from Oregon models and Paul's travels to Italy.
KM: Who influences you now?
JD: The growers, the migrant workers, winemakers, and consumers.
KM: Where do you get inspiration?
JD: From frustrated consumers who have snotty wine experiences; regular customers; drinking wine from around the world; and eating.
KM: Whom do you read?
JD: I don't enjoy most wine publications; however, Decanter is my favorite.
KM: What is your favorite wine region and why?
JD: I hate this question. What time of day is it? What is my mood? What am I eating? The quality world-wide has increased by leaps & bounds over the last decade since I've been working in this industry. I can't resist quality Champagne, Syrah and Pinot Noir.
KM: What is your favorite food and wine pairing?
JD: Another impossible question to answer. My favorite memories of food & wine are usually under the most casual circumstances. For example, my boyfriend and I go to Orcas Island every fall to a rustic, old cabin and play cards, cook whatever sounds good at the time, and bring special bottles from our collections. There isn't any forethought that goes into it.
KM: Where do you see yourself in five years?
JD: Eating & drinking with friends. Collecting a paycheck doing similar work.
KM: What do you see for the future of wine in the US?
JD: Improvements & greater consumption.
KM: What advice do you have for someone just starting out in the wine field?
JD: Find a professional that you can trust. Drink, drink, drink! Take notes. Share your knowledge without intimidation.
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