Today we’d like to introduce you to Nicole Tate.
Hi Nicole, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
I started working in restaurants at the age of 17. My first job was at a country club in a small town. Having no experience prior, I worked on the events staff instead of the dining room floor. This is where I first became interested in wine. We held monthly tastings for members, and I always found myself very engaged in these moments. Fast forward a few years later, and I was working as a server for No Name Chinese (now closed), and they had an incredible wine list. Their management team was always encouraging everyone to dial in more and go beyond their beverage knowledge. Turning my interest in wine from a curiosity to a passion. Eventually, as my career progressed, I was lucky enough to be part of the opening team for Boia De. The wine programs there were different than anything I had ever worked with before; they were natural wines. I spent the next ten months absorbing as much as I could from the people around me. As we all know, for most people, my life has come to a stop. The restaurant transitioned into to-go operations, and talking to others about wine was not as prominent a part of my life. I began to seriously hit the books and started my journey to getting my certifications. Now holding my WSET level 3 in wine, I’m grateful for that time of independent study and reflection. During this time, it was when I became friends with chef Shaggy (Victoriano) of Haochi Dumplings. We had worked together before the pandemic hit, during to-go times and again during dine-in service. We became close during that time and had conversations about one day partnering together on events. So when he started his dumpling pop-up out of Union in Little Havana, and he saw they were running a small natural wine program, it seemed like a perfect fit to do something together there. The owner of Union Beer Store, David, is the most welcoming and genuine guy in the Miami restaurant scene. After explaining my vision of dumplings and wine pairings, he fully supported me and gave me a platform to talk to people about wine. With the success of our first event together back in November of 2020, there has been no looking back for me. Since then, I’ve had amazing opportunities to be a sommelier at some of the best restaurants in the southeast.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Anyone who ever says the road is smooth is lying to you. Personally, a challenge is always welcome. Being a mom in the restaurant industry is never easy. It’s full of ups and downs that make you question your purpose. As I see it, women support each other more and give each other another platform. It’s what makes the struggle worth it, big or small.
Can you tell our readers more about what you do and what you think sets you apart from others?
I always ask myself what I did in a past life to get so lucky. Becoming a sommelier at the age of 23 is not something that happens every day. It was truly the places I worked and the people I met that molded me into who I am. I was introduced to natural wines while working at Boia De. For lack of time and words, natural wines are wines that are not manipulated in the vineyard or the winery. I became obsessed with understanding terroir and how it influences the grapes. That is my inspiration for the wine tasting at Union Beer Store. My favorite thing about this career is sharing what I have learned with others. For me, it is to go beyond the “average” tastings and share my passion for viticulture and the farmers behind the wines. This is not new in the industry, but how you present the information is what makes my experience different. For my last event, I partnered with Shitty Wine Meme, an Instagram profile that makes wine and industry-related memes. Instead of making a traditional menu, she and I created a wine card modeled after Pokemon cards that held the information about the wine. Presenting technical details in this format removes all the pretentiousness that surrounds wine. Things like that are what I strive to do differently in my field.
Networking and finding a mentor can have such a positive impact on one’s life and career. Any advice?
Always be open to learning. Always be open in general to everyone and everything. You have no clue who or what can open doors for you. The people who taught me the most saw that I tuned into what they had to say.
Contact Info:
- Instagram: NIKOLINATXAKOLINA
