It can be surprising to look back and see the twists and turns that eventually lead to the work one ends up doing. For Chloe Tula, wine director at the Sea Ranch Lodge, a lifelong appreciation for wine and a lightbulb moment in France ultimately detoured her into the career she loves today.
Amber Turpin: How did you get into this work?
Chloe Tula: My career in wine was something of a happy accident. I’ve always loved wine, which I attribute to growing up with a family who had wine on the dinner table every night. While I was working and touring around the country as an orchestral harpist, seeking out the wine bar after a rehearsal or a performance in whatever city I was in became something of a ritual.
After my honeymoon trip to France’s wine regions, I was inspired to formally learn about wine via the Wine and Spirits Education Trust (WSET). While I was pursuing my Level 3 Award in Wine through WSET, I took on a part-time job as a sommelier at Little Saint Healdsburg. … The little “part-time job” quickly turned into something that brought me a lot of joy. And so I took on more and more hours while taking fewer and fewer music gigs … and the rest is history.
Did you ever have an “aha” moment with a certain beverage? If so, tell us about it.
On that trip to France, I was standing in a winemaker’s cellar in Bordeaux, and we were tasting barrel samples. He had the same block of merlot aging in three different barrels, made by different coopers. The difference in taste between each of the three barrels really swept me off my feet.
I always had known winemaking was a complicated and artistic process, but it hadn’t really hit me until that moment how much consideration and thought goes into it. In fact, before I ultimately went down the sommelier path, I was so inspired by this moment that I seriously considered pursuing a career in winemaking.
What is your favorite thing to drink at home?
After a day of working with and tasting wine, I usually like to unwind with a Manhattan, especially in the colder months. If it’s nice enough to sit outside in the garden, I’ll make myself a vodka gimlet—with lots of lime.
Where do you like to go out for a drink?
I really enjoy going to Valley in Sonoma. They have an amazing wine selection, and everything on the menu is delicious and creative.
If you were stuck on a desert island, what would you want to be drinking (besides fresh water)?
Domaine Tempier rosé, or a similar mourvèdre-based blend from Bandol. I don’t think I could ever tire of this wine.
Sea Ranch Lodge, 60 Sea Walk Dr., Sea Ranch. 707.579.9777. thesearanchlodge.com.
