Andy Nagy is the manager and sommelier of The Grotto wine bar in San Marco.
WHAT A SOMMELIER?
Basically a wine steward, a sommelier is certified by the Court of Sommeliers by attending a two-day course and taking an exam. Nagy is a first level sommelier but there is a second level and a master sommelier. “The next test is excruciatingly difficult. You have to blind taste wines and determine what wine it is, where it comes from and the vintage. There’s a 25 percent pass rate for the second level and for the masters, it’s three percent.”
WHY GO INTO THE FIELD?
“I was having wine with friends one day and was impressed by a particular label. Wine is my passion. I like the people around wine and the wine industry. I study it all the time but you can never know everything. The more you know, the more there is to know. Anyone who really knows wine and is passionate about it would be hesitant to call themselves experts.”
HIS BACKGROUND
“I’ve been manager for over two years. In June 2000 we stopped serving coffee and sold exclusively wine. Being a sommelier is good for the customers. They see you know what you’re talking about and it gives them confidence.”
HOMETOWN
Austin, Tex.
HOW DID HE GET HERE?
After serving in the Navy for four years, Nagy was visiting a friend who asked him to operate the store for him.
HOW THE BARRELS STACK UP
“Jacksonville has a lot of potential and it seems like Jacksonville will eventually realize its potential. There are enough young people in important positions that will pursue it. In a lot of cities, the wine industry and consumers have different tastes. The majority of the population here drink predominantly new world wines. In other cities, the spectrum of tastes is more broad. In Austin, there are wine stores that sell only French burgundies and still pay the rent. A large portion of wines that exist aren’t being consumed here because there is no exposure. There was always a wine community in Jacksonville but five, 10 years ago the wine industry wasn’t as prominent as it is today. With every new restaurant that has a commitment to a smart wine list, the education of consumers grows. That’s how cities evolve. People around here want to learn. This is an intelligent community so I think it will be successful.”
WHAT’S MOST REWARDING ABOUT YOUR JOB?
“Having a relationship with customers to where they trust my wine recommendations; when I can determine on a little bit of information the right wine for them and they have total faith in me.”
WHAT’S NOT SO GREAT?
“The biggest challenge is dispelling the wine myths and dealing with preconceived notions that are not necessarily true. When someone comes in and doesn’t want a red wine or a California wine or a French wine for instance, it doesn’t make sense to me but at least they’re developing an opinion about it.”
MOST PREVALENT STEREOTYPE
“Wine is not a white collar beverage. It’s an every man, every woman drink. Some people are real snobby about wine but they’re looking past the origin of wine. Farmers have to dig into the earth with their hands; it’s a lot of labor to get that. The perception about wine is that it’s expensive and snooty, something that you drink with your pinkie finger sticking out. Some of our most well-informed customers are not doctors but plumbers.”
WHAT OTHER CLIENTS DO YOU HAVE?
“It’s pretty diverse. They run from about 25-years-old to 60, 65 but the main base is 30 to 45. They’re the biggest spenders. Every type of occupational field in Jacksonville is covered here, people from the construction industry, artists, teachers, laborers. They’re all passionate about wine.”
RESIDENCE
San Marco.
HOBBIES
Running, camping in Red River, N.M., dining at Bistro Aix and catching the independent film “Bottle Rocket” are what he considers fun. He also enjoys reading the novels of Ernest Hemingway or non-fiction political works. “Seinfeld” is his favorite television show.
WHAT’S YOUR FAVORITE WINE?
“My favorite wine is always the wine I’m drinking with friends when we’re having a good time.”
—by Monica Chamness