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5 Q’s With Our New Reviewer, Erin Brooks

From the world of somms, Erin Brooks comes on over to the “dark side” of wine communication (her words), as our new critic for the wines of Oregon. Erin commented, “Joining the team at The Wine Advocate has been an incredible experience. It’s a culmination of everything I love—writing, tasting critically and continuing the unending quest to learn more about wine. It’s an honor to taste with, and learn from, the most influential wine critics in the world.” 

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On reviewing the wines of Oregon, she said, “I have long been an admirer of the wines of Oregon. Tasting and writing about Oregon wines professionally has been a dream of mine, and I can’t wait to get started.”

Here, we ask Erin five questions about her history with wine. 

Describe what happened when you took your first sip of wine. 
I was probably five or six years old. I reached for what I thought was a glass of water; it turned out to be a glass of Chardonnay from my mother's box of Franzia. Blech! I spit it out.

What are you most excited to see in Oregon? 
The vineyards! I love walking through vineyards. I have a real anthropomorphic relationship with vineyards; I talk to them and they talk to me.

What restaurant do you think has the best wine program? 
Honestly, I think the best wine lists are those that perfectly fit the venue. Three-Michelin-starred restaurants should have novels; cafes should have inexpensive, fun wines that fit the food. I want the wine list to reflect the venue and to have an eye toward the cuisine. And that can be a huge list or a list of less than 50 selections, but I want it to fit the food and the venue regardless. Also, the best wine lists have a range of prices available. I want to see a wide array of prices available to fit the wallet of anyone who walks in.

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What’s your favorite cocktail? 
Corpse Reviver #2: equal parts gin, lillet blanc, Cointreau and lemon juice with an absinth rinse. I can’t get enough. 

If you weren’t in the world of wine, what would you be doing? 
I studied poetry, so I’d be a poet. (If I could make any money doing it, that is.) 

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