They say when one door closes, another opens. In my case, those doors are two of my favorites—tasting room doors and cellar doors.

I started working at the Au Bon Climat Tasting Room in August 2022 while attending summer school at UC Santa Barbara. Initially, I knew nothing about wine and, to be honest, only wanted the job because I thought it would make me seem sophisticated as a newly-minted twenty-one-year-old. But my first training shift, which included a tasting of our wines, quickly changed my perspective. I suddenly wanted to learn everything about wine—and fast.

Thankfully, I was hired by a winery that not only encouraged but required a deep understanding of wine theory and practice. The ABC team taught me about our wines, their significance in Santa Barbara’s history, and the broader context of wine culture. As a student, I incorporated ‘wine studies’ into my summer school curriculum, dedicating time to learning about varietals, Santa Barbara geology, and tasting techniques. One of my favorite memories was taking a bottle home after work, sitting with a notebook, and trying to capture everything I could taste, smell, and understand about just one bottle of wine. I even began hosting impromptu tastings with my classmates, challenging the stereotype that college students only drink two-buck chuck. To my surprise, within a week, I had discovered a genuine passion for wine studies and educating others about wine.

Everything after that week of training is a bit of a blur—but a good blur. I continued working part-time at ABC during my senior year, and wine quickly became more than just a job as it naturally became a hobby and passion. I started visiting other wineries, buying imported wines, and experimenting with food pairings. I also began learning about the technical aspects of wine production with the ABC team at the Bien Nacido winery.

After graduating, I worked full-time at the tasting room and fully embraced wine as a career path. I took the WSET exam, gaining valuable knowledge about wines from around the world. Around that time, I expressed interest in a larger role at Au Bon Climat and was given more responsibility. I began writing trade literature and tasting notes, deepening my connection with the vineyards and production. This led me to set my sights on harvest, and in August 2024, I accepted a harvest internship, rounding out two wonderful years at the tasting room.

Working harvest has allowed me to see winemaking up close and be an active part of it. Although I’m sad to leave the tasting room, I’m excited to dive deeper into the world of wine. It’s a rare opportunity to witness art and craftsmanship in action, and I’m grateful to do so at Au Bon Climat, where my passion for wine first took root. I’d like to thank our club members who remembered my name, brought me snacks, and greeted me warmly at the bar. Thanks to the customers who shared long conversations about wine and life with me. And thank you to Au Bon Climat for taking a chance on a college kid looking for a fancy job.

While not leaving ABC, parting with the tasting room is bittersweet. I’m eager to plan my next steps in the wine industry, but I’m content with getting my hands dirty in the vineyard.

Cheers, salud, skål!

Dean Handy