It’s not every day you meet a twenty-something sommelier. For those of you who don’t know, a sommelier is also known as a wine steward or wine professional who is highly trained and specializes in all aspects of wine service and wine and food pairing. Advanced professional certification requires years of costly study, practice and experience hence the unique draw of a young pair of sommeliers in Argaux. Today, we are introducing you to Arden. She is the founder of Argaux, Sommelier Guided Experiences, in Laguna Beach. She schooled the three of us in everyone’s warm weather favorite, Rose, more favorably referred to as… “Summer Water”.
We asked Arden all the •good to know• questions in reference to Rose, so, without further ado…
How do we order a good rose when we aren’t familiar with any of them on the menu?
Most wine lists will have one to three rose’s available whether they are by the glass or bottle. If it sounds French it’s most likely a dry, pale pink rose- something you want on a hot summer day with a grilled peach burrata salad or cheese board. If it’s New World (i.e. California) pay attention to the grape varietal. You might see a rose of Pinot Noir or a rose of Cabernet Sauvignon. This will give you a hint as to what rose “style” to expect. Something made from Cabernet Sauvignon grapes might be a bit darker in color and heavier on the palate versus a rose made from Pinot Noir. Safest bet is to ask your sommelier or server. You can even text your Argaux Pocket Sommelier!
How do you recommend serving rose for guests- food pairings?
In my opinion, rose is at its best when it’s chilled as an aperitif alongside cheese & charcuterie! Rose is extremely versatile and can pair with an array of different cuisines and dishes. Think flatbreads, tartines and light summer salads. Don’t forget how fun rose can be with brunch.
Interesting facts about rose (unknown?).
I always ask our clients if they know how rose is made. This is usually a good place to start! Wine gets its color from the grape skins. All juice inside the grapes (with one or two exceptions) is white. When juice spends time with red grape skin the juice changes color from blush to pink to ruby to purple (depending on the grape and the amount of time ‘on the skins’). Essentially, the color of the wine is up to the winemaker. Once the wine is the color the winemaker desires he/she will remove the wine from the skins.
There are three ways rose can be made:
1. Maceration Method: Essentially leaving the red wine grapes with the juice to “macerate” for a few hours until desired color is achieved.
2. Saignee Method: You’ll hear people refer to this method as a “bleeding” off of the skins. A portion of juice from a batch of red wine (still very light in color) is bled off into a new tank to make rose.
3. Blending Method: Red wine blended with white wine.
Why do some roses vary so drastically in color?
Different shades of rose are a result of grape varietal and method. How much time did the juice spend with the skins?
Do u love white girl rose? (Kidding haha)
Is that a thing?!
Are Whispering Angel and Miraval really as good as everyone thinks?
If you like it, drink it! But be open minded towards trying something new…
Where is most of the rose made?
The French take their rose very seriously! I think it’s safe to say most rose and most good rose comes from France, Provence to be specific.
When did you become a sommelier?
I became a sommelier when I was 22, the year after I graduated college. The joke is that Margaux and I both come from a background in wine. Our “background in wine” is being raised by parents who enjoy their fair share of wine! Growing up, wine was *always on the dinner table.
How did you and your partner meet?
Margaux and I met in college at The University of Arizona. We were both Pi Beta Phi’s. I remember overhearing her talking to someone about how she grew up cooking with her mom. We instantly bonded over food! Not to mention, we share the exact same birthday. February 20th, 1992.
What goes into becoming a sommelier?
Becoming a sommelier is not an easy task but it is quite the trip if food & wine is your thing! Food & wine is certainly my passion. I think I can speak for Margaux as well. There’s a number of ways to become a sommelier and everyone has their own journey/story. One thing remains the same across the board and that is passing an exam. Margaux and I attended The International Culinary Center (ICC) and enrolled in their Intensive Sommelier Training Program. Margaux and I are both Level III and Certified Sommeliers through The Court of Master Sommeliers and The Wine & Spirits Education Trust. We took 3 exams to get to this point. These exams consist of blind tastings, multiple choice, short answer, fill-in-the-blank and service. A Certified or Level III Sommelier candidate needs to know geography, grape profiles, how to properly open a bottle of Champagne, history, vine growth cycles, vine training methods, and on and on and on. I can’t ignore the fact that you are drinking a lot along the way! I’m not complaining. It’s a lot of work but it’s a lot of fun too!
What inspired you to become a sommelier?
I’ve always loved to cook. It’s my favorite thing to do. In college, Margaux and I would throw dinner parties for friends and pick up wine to pair with whatever we whipped up that night. My drink of choice in college (next to Bombay Sapphire) was wine. Wine was always around! Like I said, I grew up with parents who appreciated wine and encouraged the casual glass of wine with dinner. I can’t pinpoint one thing that inspired me to pursue this career choice but there have been many ‘happenings’ along the way that keep me going. I love what I do. My brother introduced me to the documentary SOMM when it was released in 2013. I remember being excited about the sommeliers and their journey. Being a sommelier had never crossed my mind until I watched that film.
Tell us about “Club Argaux”…
Club Argaux was something that happened naturally. If you’re a member you essentially have a sommelier in your back pocket. We strive to show our clients how easy it can be to discover new wines that fit their palate, as well as their budget, without having to shop around the grocery store. As our business grew we realized how huge our customer return rate was within the first 6 months. Margaux and I wanted to offer our customers not only a membership, but a relationship as well. When you’re spending money on something like wine it means something when you’re sourcing it from someone you trust. Someone who has taken the time to understand your taste and wine needs. All a Club Argaux member needs to do is drink the wine they receive each month and give their feedback to their Argaux Sommelier. You’re not taking a quiz online, you’re speaking with a real person who cares about what you taste next. It’s the most personalized wine club out there and we think that matters. Because what’s more personal than finding your favorite wine to drink on Wednesday night?
I could go on but in a few sentences….
Taste goes beyond your taste buds. It’s how you prefer to buy, how you’d rather receive, and your idea of a memorable experience. Club Argaux is built on passion and sustained through time invested in understanding your wine needs, wants, and desires. It’s so much more than a monthly or quarterly delivery. It’s wine retail evolved, for you #gauxbeyondtastebuds #clubargaux
Regarding our Gift Program
Argaux stands above the rest as a provider of fine wines and personal service. This is certainly translated into our gift program. Essentially, we offer an array of gift boxes from boxes with 3 bottles of wine to wine plus local goods or glassware. Presentation is important. We want the gift box to reflect the quality wine inside. Whether you’re gifting one bottle or three, saying thank you or Merry Christmas, we have a unique look sure to impress. Each gift no matter the box is wrapped with a bow and personal note on one of our cheers tags.
How often do you have to travel for work being a sommelier?
It feels like we are always on the road! Mostly for tastings and events. Margaux and I travel often domestically. Santa Barbara is one of our favorite spots. The winemakers we work with in the area have become good friends. One of the more memorable trips we took was France in 2016. I had never been! We sell a lot of French wine; the stories we were able to bring back with us are a huge part of the conversation when we taste with clients. I think food & wine is all about travel and vice versa, travel is all about food & wine
What’s the best thing about working with your best friend?
The best thing about working with Margaux is that we’re still those two twenty-somethings at Wilko on University Street dreaming big. Growing and learning, working hard and believing in something together. We share the excitement of starting a business and putting in the time to see it through. Most importantly, we’re having fun!
How did you come up with your company idea?
Margaux and I always talked about doing something together after college. We’d have “business meetings” at Wilko on University Street that started at 1:00 pm and ended in calling on the roommates to pick us up which ended in Margaux and I walking home. Our friends called us Argaux before Argaux. Fast forward, I organized a blind tasting for my parents and some friends during a Packer game halftime a month or so after passing my first two exams. It was a huge success. I called Margaux the next day and said we should tell people we’ll organize sommelier-guided tastings in the “comfort of their own home”. That night, I ordered business cards for us both.
What’s something special Argaux offers?
Argaux offers a unique gift for newlyweds. We call it a Year of Firsts. An Argaux sommelier helps you choose wines for the newlyweds to enjoy during their first year of marriage. Year of Firsts is available in 6 or 12 bottles with customized Argaux cards tied to each bottle. Some firsts include “First Thanksgiving” and “First Valentine’s Day.”
What’s the best thing about drinking wine?
Being around a dinner table with a good group of people, ordering family style, no shortage of wine and all the time in the world.
Favorite red
My palate is always changing but I am a Grenache and Pinot Noir lover. I recently had a memorable bottle of Pinot Noir at a restaurant in DTLA called Spring. The bottle was a 2013 Philipe Colin Chassagne-Montrachet Les Chênes. On our site right now I am loving Marc Piro’s 2014 Santa Maria Valley Pinot Noir.
Favorite white
I always enjoy Sancerre! One of my favorite pairings is Sancerre and goat cheese. What am I drinking at 5:00? 2015 La Raimbauderie Sancerre from the Argaux site as well.
Favorite roses!!
It’s the first rose we ever brought on and remains one of our best sellers. 2015 Domaine Saint-Ser Côtes de Provence Rose. It is a blend of Grenache, Cinsault, and Syrah giving this rose unusual complexity. In the glass there is aromatic intensity, finesse, and ripe fruit.
