Drinking a decent wine may sound like an activity you can handle all by yourself, but if you’re tired of playing the guessing game with glasses of crushed grapes, the move is to seek out professional help. Thankfully, Camille Lindsley, co-owner and beverage director of HAGS, is partnering with Leisurely to offer our members guidance on How to Taste Wine Like a Pro Sommelier.

In advance of our upcoming Leisurely experience, we connected with Camille to learn more about her path to becoming a somm, her intimate queer fine dining restaurant HAGS, and why avoiding “winespeak” will probably work out in your favor the next time you want to impress your table.

You are leading a hands-on experience with Leisurely that will help our members better understand how to make decisions when choosing wine out in the world, whether it’s on a wine list or a wine store shelf. Can you tell us more about where your personal passion for wine comes from and your path to becoming a certified Sommelier and now restaurant owner?.

I’ve been working in restaurants for almost a decade now and I got bit by the wine bug at my first job down in Atlanta.  I’ll never forget the wine that was my “ah-ha” moment: Jean Marc Brocard Chablis.  I, like so many others, thought of chardonnay as this oak-y and gross wine, but when I tasted this wine that was fermented entirely in stainless steel, I realized I could put my nose in a glass and perceive the direct cause and effect of winemaking practices.  I was hooked! As any Chablis will hook me still to this day. 

Since that moment, I’ve worked as a reservationist, server, bartender and all to the goal of being a well-rounded hospitalitarian and sommelier.  I knew becoming a somm (insider shorthand for sommelier) was a goal of mine since I started in restaurants, but didn’t have much support starting out on my wine journey; working in hospitality down south wasn’t a super supportive environment for ambitious young women.  I taught myself a lot by reading and tasting, and finally took my certified exam in early 2019.  I passed on the first try (not always the case!) and was lucky enough to work with world renowned sommelier Aldo Sohm shortly thereafter.  Aldo was a fantastic mentor, but I think having to teach myself so much early on in my career makes me enthusiastic about making wine enjoyment and education something accessible to anyone interested!

Since enjoying wine can often be tied to the place you are choosing to uncork a bottle, can you tell us more about HAGS and the welcoming atmosphere you’ve created for all guests?

HAGS was a dream of Telly and mine for some years, but it wasn’t until the pandemic when we were furloughed from our jobs that we really started taking planning the opening seriously.  We were really driven by the need to create a space centered around luxury and inclusivity for diners who feel alienated at other stuffy fine dining restaurants!  HAGS is a place where you can show up as yourself, and not feel afraid of using the wrong fork for salad or commit some other weird archaic fine dining faux pas most of us know nothing about.

We also were driven to create an environment where folks who may not have the same opportunities for mentorship can come and learn skills they may learn at other fine dining places of work.  This has been one of the most rewarding aspects of running a restaurant, hearing from our team what it means to them to be able to work in a place where they are gendered property, treated with respect and can get serious fine dining chops!  I couldn’t be more proud of the team we have.

One of the many cool things about wine is that it plays so well with food, and at HAGS I know you have both omnivore and vegan tasting menus where wine pairings are available. Can you walk us through your process of creating your ideal wine pairings for these menus?

Getting to work with my romantic partner, who is the chef, is a real luxury as a sommelier- it means that when I’m putting together the wine pairings for our two tasting menus, I get to pick Telly’s brain about her intention with each course; what she wants the guests to feel when they’re eating a certain dish, what flavors she wants to emphasize, what kind of story the dish has to tell.  Chefs are such busy people most somms don’t get to ask these kinds of questions, so I’m lucky I get to be so informed about the purpose of each dish when creating beverages to add a depth of context to the meal and experience as a whole!  The pairings at HAGS are truly a dialogue between the two of us.

What are some tips that Leisurely members should keep in mind when embarking on your wine tasting experience?

For anyone who is considering taking our wine class with Leisurely, I want them to remember that wine is something personal, and your tastes are your own- don’t let anyone make you feel less than for liking or disliking something!  I hope that after taking this class with us you’ll feel a new sense of empowerment being in touch with what your likes and dislikes are.  It can be so challenging to articulate preferences if you’re not used to talking about wine!  We want to equip you with tools to help you describe what you experience in the glass, without feeling the need to conform to pretentious “winespeak.”  You may even fall in love with some new wine regions that don’t get as much air play, like Hungary, Portugal and Mexico! Ultimately, this class is about being able to find ways to feel empowered to enjoy wine in whatever way you like to, and who knows, you may even find a couple of new favorites.

Leisurely’s How to Taste Wine Like a Pro Sommelier with Camille Lindsley kick off Saturday October 14th, with additional dates available. You can reserve your spot here.