What brought you into the wine business?
I was born into the wine industry, into a family of winemakers. At a very young age my father began working in the family vineyards and learned winemaking from his uncle and brother. At age 18, he began delivering the family wine on his bicycle to neighboring restaurants. Those early years helped lay the groundwork for a lifelong devotion to developing excellent wine.

My father believed his upbringing was a major contributor to his success and wanted to give me the same opportunities to excel at winemaking. I grew up immersed in the world of winemaking and developed a passion of my own.

Do you have a favorite varietal or region?
I must say, having tasted wines from all over the world, my favorite remains the wine from my home: the region of Beaujolais. It is a beautiful area with rolling hills in the Burgundy region of Eastern France. I have lived there my whole life and for me, it always comes back to Beaujolais. Gamay is such a great varietal: bright, fruity and full of surprises.

In your opinion, which country, other than the U.S., makes the best wine? Why?
Again, I must stay true to my home country of France. There is a rich and diverse heritage of winemaking, from the Loire Valley to Bordeaux to our own region of Beaujolais.

What are your thoughts on recent trends within the industry?
One trend that I am excited about is the move towards viewing wine as its own reason to celebrate. Many are discovering wine is an approachable, enjoyable pastime and allowing for a more diverse range of wine enthusiasts than ever before. I also notice that the use of social networks to share wine experiences " both online and in person" is making wine more accessible to more people and spreading the word that wine is an enjoyment to be shared in the company of friends.

What is the first thing someone learning about wine should know?
I think it is important for people to understand the grape varietal since that is the soul of the wine. After that, the region, such as Burgundy or Beaujolais. And, how the wine is made, such as the pressing and aging techniques. I also feel when purchasing wine it is good to know the producer or the label.

What are some of your favorite food and wine pairings?
When I was in New York last year for the launch of the 2009 Georges Duboeuf Beaujolais Nouveau I had the opportunity to try Beaujolais Nouveau with a burger and really enjoyed the combination. The way you eat a burger is the same way you should drink Beaujolais Nouveau, both are fun and unpretentious. I also love a classic pairing such as the Georges Duboeuf Beaujolais Crus with a rosemary rack of lamb.

Do you think any rules should be adhered to when pairing?
While there are certain foods that I enjoy with certain wines, I would not suggest any hard and fast rules. Wine is now enjoyed by an increasingly diverse group of people around the world, and these enthusiasts are developing new and creative ways of pairing it. I think this is a great thing.

What are some of the benefits of drinking wine?
Drinking wine is a way of life, and certainly a necessary part of the meal. It has been said that wine should be considered a condiment to enhance a dish. I agree but would even say that a dish should also enhance the wine!

What wines should no home be without?
I suggest four staples:
- A light red, such as a Beaujolais Villages
- A heartier red, such as a Moulin-a-Vent
- A versatile white wine. We produce some terrific ones in the Mâconnais region, such as Mâcon-Villages and Pouilly-Fuissé, both widely available in the U.S.
- And Champagne!

What are your three best tips, tricks or techniques for wine lovers?
Be adventurous, trust your palate and don't wait for a special occasion to open a great bottle of wine