Growing up in Germany, my parents taught my sister and me how to cook from scratch and tend to our vegetable garden. My parents gave me the foundation for my passion for food, cooking, eating, and living sustainably. Although my Dad is an internationally trained Chef, I always loved my Mum’s food more. Sharing and enjoying food with my family ignited the flame for the passion I now have for wine.
By purchasing these exclusively imported, award-winning wines from family-run wineries in Germany, you are supporting these wineries directly. Not only do you have access to these wines at affordable prices, but I also engage in fair trade practices by purchasing them directly so you can feel good about sustainably supporting these Winemakers directly.
If you hear Riesling, do you associate it with a sweet wine? This is not the case. Yes, there are amazing sweet Riesling out there, Spaetlese, Auslese, Trockenbeerenauslese. But the majority of German Riesling and wines in general, are DRY!
With TWC you will discover great wines from small producers directly by cutting out the middleman! You will find wines like Silvaner, Weissburgunder (Pinot Blanc), Grauburgunder (Pinot Gris), Spaetburgunder (Pinot Noir), Lemberger, Trollinger, of course, Riesling, and so much more. Not to mention some of the most delicious and affordable Sekt (sparkling wines) that rival the best French Champagne, Spanish Cava, or Italian Prosecco.
Let’s go back a bit. I graduated high school (Gymnasium) in Germany and left for a gap year in New Zealand to improve my English and try to figure out what I wanted to do with my life. I spent my days at a winery in Christchurch where I was first introduced to the Industry. I spent my nights working at a posh restaurant learning how to be a sommelier with my mentor. My passion for wine grew from there and I went back to Germany to pursue a degree in enology and viticulture at Geisenheim University. During and after my bachelor’s and Master’s degrees, I worked in wine sales and as a sommelier consultant for wine bars and restaurants. On top of this, I worked a couple of harvests, one in New Zealand, and one in Germany, and had a side wine business where I would host tastings and events promoting some of the wineries I am importing now.
It all started at a young age. My parents are both German natives and decided to move to the US before my sister and I were born. My Father studied at Cornell University and became the Head Chef at the Belmont Country Club in Boston, MA.
When my sister and I were born, our Mother stayed home and took care of us. She was the best Mum we could have ever asked for. When I was almost 3 years old, my parents decided to go back to Germany for my sister and me to complete our schooling.
I spent most of my youth growing up in Germany and that is where my passion stems from; My heart and true German roots. From that upbringing, I share with you my passion.
At 19, I worked at a restaurant in Christchurch, NZ. This was a very different experience from the German restaurants my parents ran at the time. It didn’t take long to figure out that wine was my calling. My time in New Zealand was influenced the most by my Mum’s best friend, Lisa, who I lived with and worked for at her restaurant. She mentored me about wine and food and made sure that I was exposed to every aspect of the wine industry. Through her, I met Daniel Schuster, a pioneer of winemaking and vine growing in New Zealand, and Sylvain, one of the best Sommeliers I’ve ever met and worked with. Next to these two, I learned how to drink wine professionally and I fondly look back on my time in New Zealand and all that it taught me.
After my gap year, I moved back to Germany to pursue a Bachelor’s and Master’s degree in Viticulture (the science of grape-growing) and Enology (the science of winemaking) at Geisenheim University. Geisenheim University is one of the leading wine universities in the world and well known in the wine industry. I followed these degrees with a Wine & Spirit Education Trust (WSET) sommelier certification, earning a Level 3 out of 4. WSET is an academically focused and internationally respected sommelier degree.
Thesis: Study of variation of white juice aroma after inoculation and malolactic fermentation with different malolactic bacteria strains
Thesis: Study of impact on the white wine aroma profile due to different inoculation settings during co-fermentation of Saccharomyces cerevisiae and Oenococcus oeni
School: International Wine School Nadja Roeloffs
With all this experience and education, I began working in sales as an Area Manager for a fine wine distributor with an exclusive portfolio of wines from Italy and Spain.
Meanwhile, I started a side project where I hosted events and tastings for people in their 20s and 30s. I loved introducing this demographic to the world of wine where they could learn the basics and enjoy wine without pretense.
Working in sales brought me in close contact with talented Winemakers who made me realize I missed working directly with wine in the cellar. I needed to learn more about the “Handwerk”, the craftsmanship of wine. I sought a more hands-on job in a winery which led me across the globe to the United States of America.
Creator and owner of my own wine business for personalized wine tastings and events; hosted events and tastings for private events to golf tournaments; offered seminars related to wine and food pairing; developed wine menus for restaurants
Full-time production hand in harvest and part-time throughout the following year with an approximately 50-acre family-owned vineyard since 1986 that focuses on white wine production; Riesling in different RS levels, Sauvignon Blanc, Pinot Gris, Elbling, and sparkling wine in Cremant style
Full-time work in vineyard before harvest with a small quantity Pinot Noir producer; On production team during harvest and tasting room attendant throughout the year
Being trained by a Sommelier at the wine bar and fine dining restaurant for food and wine pairing 3-5 days per week
Waitress/sommelier for a restaurant on weekends to stay informed about the German wine market
Franchise restaurant Assistant Manager; scheduled, trained, and supervised employees; implemented new guidelines; checked that HACCP was in place at all times; led shifts; completed daily and monthly reports
In 2018, I moved to the central coast of California to start an internship at a winery nestled in the beautiful City of San Luis Obispo. While working in the cellar, my passion to share my knowledge and experience grew. I had a longing to share the German wines I love with my friends and colleagues. I knew I needed to create my own business to make this possible.
I enjoy living in California and now that I have created Tupetz Wine Connection, I can continue my dream of directly sharing with you, the amazing wines that I have come across in Germany! And maybe even New Zealand soon…