Chevonne Ball on accepting “Yes”

Certified sommelier’s French wine scholar Sean Ball took what might be considered a traditional way, years of hospitality that would eventually lead him to travel, culture and exploration. Working at Le Pigeon’s James Bird Award-winning restaurant in Portland, Oregon, in 2006, co-owner Andrew Fortgang encouraged him to refine his understanding of French wine. “It was the taste and nuance of burgundy that really inspired me with wine, but I knew at the time that my pocket could not afford burgundy,” he recalls. “So I tended to turn to Beaujolais Cru. And I just really liked the stories of these winemakers, sharing them with their guests. ”

“One day I woke up and said. “I’m moving to France.” I had no idea what it looked like or what it meant, I just knew I was doing it. ”

Bol was studying for a postgraduate degree at the time and decided to study French to meet his language requirements. He never saw himself as a francophile, but in February 2009 he decided to immerse himself completely in French culture. “One day I woke up and said. “I am moving to France,” he said. “I had no idea what it looked like or what it meant, I just knew I was doing it.”

He did not want to move the cliché to Paris, nor did he want to be completely isolated in a small, off-net village. He chose Lyon, France’s third largest city, a place that is culturally groundbreaking in itself, from its historic architecture to its rich gastronomy to its wine country. Bol may not have been able to pinpoint Lyon on the map at the time, but he chose a city that would reveal more to him than he might have expected. “I started looking for schools around me, I found this program, I applied. “At every step, everything just said yes.” In August 2009, he was living in France.

Ball was in Paris last winter, completing a three-month European tour for both business and pleasure. As a business owner-entrepreneur, he built his company, Dirty Radish Travel and Hospitality Consulting:, so that he not only has the ability to be a digital nomad, but also to undertake projects that allow him to work, explore different parts of the world. “For almost a year now, I have been saying that I want to create a life where I can be somewhere for three months, somewhere else for three months,” he says. “When I wrote it, it seemed like something I could do. And then I did it; I do that. ”

“There is something about Gama who just talked to me. whether it’s a Bojole’s bad story, or knowing more about this crus և realizing that there are more than just Bojole Nuvo և Bojole villages. ”

At the beginning of his first voyage to France in 2009, Ball contacted friends from Oregon, noting that he was having a hard time with Beaujolais, in particular, Gamma grapes. While working at Le Pigeon in Portland, he poured a number of Beaujolais wines and met with a number of Beaujolais producers. “Something about Gama just talked to me. “Whether it’s a bad story of Beaujolais, or to learn more about this crus, to realize that there are more than just Beaujolais Nouveau’s Beaujolais villages,” he said. “There is more to it than just the taste of chewing gum and banana candy, which you always hear about. There is depth and complexity for Beaujolais, as well as for Gama. ”

This experience was the first of many that allowed Bolly to fully embrace his new French life, making friends with cooks, butchers, cheesemakers, and even playing pranks with elderly locals. From Lyon, he moved to a small village outside Geneva, where he worked for three months in a vineyard, taking care of the vines in 2010. Then, after living in France for a little over a year, after his visa expired, he returned. to Portland, working as general manager at Little Bird Bistro, managing various restaurants for the next seven years, while still wanting to work for himself որդ travel. In 2017, he launched Dirty Radish to create immersive travel experiences in both France and Oregon. “The goal of Dirty Radish was to spend more time in France, to give people the experience I had when I traveled to France,” he said. The epidemic changed the program somewhat, but he found some unexpected ways to share his knowledge and experience.

Elaine Chukan Brown – US Executive Editor JancisRobinson.com:– Working at the crossroads of wine, social justice, and personal empowerment; they participated with Bole in a January 2020 panel on the racial and ethnicity of wine in the Vilamet Valley, Oregon. Brown immediately captured Bali’s passion and enthusiasm for working together. “The most interesting businesses and people in the wine industry are the ones who can approach it with many, interrelated professions,” says Brown. “Shon’s work testifies to that, because he loves food, travel, culture, entertainment, wine.

Named one of the Wine Enthusiast 40s to 40s, my social media exploded because of the Black Lives Matter movement. [it was] I’m just telling the truth. “

In the summer of 2020, as social injustice increased exponentially in the United States, Ball, like many other black beverage and hospitality professionals, spoke of the injustices he experienced while working in wine. “Although it was really hard to push the refund button on my planned destinations, 2020 was such a big year for me,” he says. Named one of the Wine Enthusiast 40s to 40s, my social media exploded because of the Black Lives Matter movement. [it was] I’m just telling my truth. “My work has shifted somewhat, but in the direction that I have always moved, with more consulting projects.”

Or he calls it rotating, it can be thought of as expanding. In July 2020, Grant Coulter from Bolneur Wines called Bolly to ask if he wanted two tons of Gamay grapes that he was not going to use. He said yes, he brought his first wine, Gamay Noir. As soon as he agreed to take on this new project, Jason Lett asked Eyrie Vineyards to make him wine with him, using the entire Pinot Meunier cluster. The wine is currently resting in a barrel and will be released this fall.

Lett believes that making meaningful wine requires a great deal of perspective, something that Bol naturally brings to the table. “One of the reasons we worked with him was to expand the boundaries of our winemaking,” he says. “I gave him a variety of varieties to choose from. He immediately focused on Pinot Meunier, but with this very interesting twist he wanted to ferment the whole cluster. It was a lot of fun to witness her joy working with this new fruit. ”

“I thought it would be fruit, drinking, drinking wine. That did not happen. I made really good wine. “

Bol was encouraged to trust his heart, that he was obviously a novice winemaker. “I started making Cru Beaujolais wine, that’s what I had in mind, what I wanted,” he says. “I have never thought I would do that in a million years. I thought it would be fruit, drink, drink wine – it did not happen. I made really good wine. ”

Today, Bol seeks to build a business that includes travel, cultural experiences, and, of course, great wine. During this February interview, he was going to present with David Glancy, a master sommelier, for a non-profit group. The world of Pinot NoirAccording to several producers from Burgundy, he was working on a larger project that combined his love of travel and wine. “He has a clear connection to every person և producer աշխատում he works with, which makes it easy for his clients և guests to get to know each other,” says Meriam Ahmed, a hospitality strategist, creative entrepreneur and owner. Mariam + company. “He understands people. He: is: hospitality, և that dimension continues to build his success as a wine specialist. ”

Everyone wants to continue to inspire people to be bold և when it comes to their dreams, even if it does not always make sense at the moment. “You just have to talk about it, say you’re going to do it,” he said. “Just follow the ‘yes’.


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