When did you first become interested in wine?
My father was a fighter pilot in the air force and we had a few stations in the Mozel Ruher valley in Germany and I got indoctrinated into the white wines of Germany in my mid-teens and became serious when I opened my restaurant in 1978.

What brought you into the wine business?
My restaurant, the Old Pro's Table, had a golf theme. Myrtle Beach, South Carolina is a golf mecca, so we displayed cases filled with golf collectibles memorabilia dating back to the 18th century. In 1978 in coastal South Carolina, people didn't have a great awareness or appreciation for wines, so we needed to start with Blue Nun and Mateus. The wine list evolved over the 21 years I was there. Later, at the Aspen Grill, wine was a bigger part of the experience and we won an award from Wine Spectator.

Do you have a favorite varietal or region?
Since my son started his company, Spanish Vines, Spain has become my favorite region and Tempranillo has become my favorite varietal.

If you don't order wine at a restaurant or bar, which beverage do you choose?
Vodka and tonic

What's your best wine memory?
Taking my family to Bordeaux

What are your thoughts on recent trends within the industry?
Recent trends are towards value-oriented Spanish wines.

What is the first thing someone learning about wine should know?
That it's alcoholic

What are some of your favorite food and wine pairings?
My restaurant was a prime rib house so I ate red meat 7 days a week for 20 years, so I would have to say red wine and red meat.

What are some of the benefits of drinking wine?
They say that, medically speaking, red wine is good for your heart, and I can't help but agree with that.

What wines should no home be without?
Spanish ones!

Do you have any favorite wine gadgets?
I'm very traditional and just go with the wine key.

What are your three best tips, tricks or techniques for wine lovers?
If you see sediment in the bottom of a bottle or a glass, don't assume the wine is bad. In fact, it may be really good!