JJ and his wife, Kelly, are both WWCC E&V alumni class of 2017 owners and winemakers for Aluvé.
Andy Romo (AR): Can you please update me on some basic information, including your date of graduation from the EV program, current employer and position?
J.J. Menozzi (JJM): My wife Kelly and I graduated from the WWCC EV Program in 2017. We are the owners and winemakers at Aluvé Winery, an Estate Vineyard and winery located on Mill Creek Rd in Walla Walla. Our website is: www.aluvewine.com.
AR: How did you get into wine?
JJM: I was raised in an Italian family with a great grandfather who made wine in his basement. Enjoying great food and wine was a big part of my family growing up. As adults, my wife and I were both pilots in the US Air Force and moved all around the world, visiting many great wine regions wherever the military moved us. This sparked a passion and interest in someday growing and producing wines of our own.
AR: Is there someone in the EV world that you admire, including fellow EV alums?
JJM: I continue to be impressed overall with the large number of WWCC EV Alums who are now leaders in the winemaking and viticulture industries, both in WA and beyond. This program has definitely made an important and lasting positive impact on the wine industry in the PNW.
AR: What’s special to you about working in the wine industry?
JJM: I really enjoy the collaborative, supportive nature of the wine industry here in the Walla Walla Valley. We live in a very special place that is only made better by a wine community that helps each other be successful, whether we’re working together to overcome challenges or just referring our customers to other great wineries in the Valley.
AR: What is your favorite part of your job?
JJM: As a small destination Estate Vineyard and Winery, the majority of our customers are visiting Walla Walla wine country to celebrate special events in their lives and make memories with their families and friends. It’s very rewarding to be a small part of these celebrations and special events.
AR: What are some of the challenges you’ve faced in the industry?
JJM: Being a farmer and growing a majority of the fruit that we utilize is the biggest challenge we have each vintage. Mother nature throws a lot of challenges at you, including extreme heat, frost damage, smoke from wild fires and late transitions from winter to spring, just to name a few.
Every year is different and has a huge impact on the wines that we’re able to make.
AR: What do you think differentiates and excites you about Washington wine?
JJM: The acidity and balance that we’re able to consistently achieve, both in our red and white wines. I think our climate currently strikes a balance between the warmth of California and the cooler region of Bordeaux. This allows us to consistently produce wines with nice ripeness and fresh acidity, making them both enjoyable while young and age-worthy and a perfect accompaniment with food.
AR: How do you foresee climate change or social issues affecting the local industry in the next few years?
JJM: Yes, in the last 12 years, I’ve noticed many more extremes in the type of weather we’re having, which has made farming a unique challenge each and every year.
AR: What are some up-and-coming trends in wine that you’re following?
JJM: I continue to be interested in the research and progress that’s being made in dealing with smoke impacted grapes (and wine). I think the threat of wildfires is here to stay for the foreseeable future, and it will be important as grape growers and winemakers that we continue to discover ways to minimize and mitigate the impacts in our industry.
AR: What advice can you share with future EV graduates?
JJM: Starting off as a cellar hand or intern in the wine industry can be a bit daunting and unrewarding at first. Stay positive about the wine industry and whatever your career goals are. I’ve seen numerous young graduates work hard and take advantage of unique opportunities that come their way—in short, to succeed when their preparation meets opportunity.
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