Episode 2508

Ep. 2508 Jessica Dupuy interviews Chris Gaither MS | TEXSOM 2025

TEXSOM 2025

October 25, 2025

2316.2515

Chris Gaither MS

Wine Education

Episode Summary

<think> I need to analyze the transcript of Episode 2508 of the Italian Wine Podcast where Jessica Dupuy interviews Chris Gaither MS at TEXSOM 2025. I'll create a concise content analysis following the specified format with a maximum of 800 words. First, let me identify the key themes from the transcript: 1. The journey to becoming a Master Sommelier - Chris Gaither discusses his 15-year journey (from 2007 to 2022) to achieve the Master Sommelier certification, including balancing this pursuit with family life (having two daughters during this time). 2. Comparison between Master Sommelier and Master of Wine programs - Gaither explains the differences between these two prestigious certifications, noting that Master Sommelier focuses more on service, sales, and hospitality aspects across all beverages (not just wine), while Master of Wine is more focused on wine knowledge, production, and theory. 3. Work-life balance in the wine industry - Gaither emphasizes how he and his wife (also a Master Sommelier) maintained balance between their professional goals and family life, with his wife encouraging them not to "stop and not be able to enjoy our lives because of our pursuit for the master's limited diploma." 4. TEXSOM conference as a community hub - The discussion highlights how TEXSOM serves as an important gathering for wine professionals to share knowledge, build community, and engage in deep wine education without ego. 5. Current challenges in the wine industry - Gaither addresses industry concerns like declining wine consumption (particularly among younger generations), pandemic-related consumption patterns, and the impact of tariffs on international wine trade. Now for the summary (max 200 words): The podcast features Jessica Dupuy interviewing Master Sommelier Chris Gaither at TEXSOM 2025. Gaither, who passed his Master Sommelier exam in 2022 after a 15-year journey, discusses his career path from restaurant work to becoming a Master Sommelier and co-founding Ungrafted restaurant in San Francisco with his wife Rebecca (also a Master Sommelier). He contrasts the Master Sommelier program (focused on service, sales, and all beverages) with the Master of Wine program (more theoretical and wine-specific). Gaither emphasizes the importance of work-life balance during his certification journey, crediting his wife for ensuring they didn't sacrifice family life for professional goals. He describes TEXSOM as a vital community event for wine professionals to share knowledge without ego. Regarding industry challenges, Gaither notes that while wine consumption has declined from pandemic peaks, this is partly due to returning to normal activities. He also addresses tariff impacts on international wine trade and how businesses like his adapt by offering alternative value options to customers. The conversation highlights the evolving wine industry landscape and the importance of community, education, and adaptability. Key takeaways (max 6 points): - Gaither's 15-year journey to Master Sommelier certification demonstrates the long-term commitment required for this credential - The Master Sommelier program emphasizes service, sales, and knowledge of all beverages, while Master of Wine focuses more on theoretical wine knowledge - Work-life balance is crucial in the demanding wine industry, with Gaither crediting his wife for maintaining family life during their certification pursuits - TEXSOM serves as an essential community hub for wine professionals to share knowledge without ego - Current industry challenges include post-pandemic consumption shifts and tariff impacts on international wine trade - Successful wine businesses adapt by offering value alternatives and telling compelling stories about their products Notable quotes (max 3): - "I'll say, you know, my journey is much richer as a result of having maybe taken more time, but also enjoyed those opportunities just live life and just be a husband, be a parent, be a father" - "The journey is what makes you. That is what makes you who you are. And I think you come out on the other side better for it or you come out on this other side bitter for it." - "It's one of those things where I just enjoyed it so much and I was really lucky that, like, the person that hired me super amazing. He's a friend to this day. He took a chance on me." Follow-up questions (max 3): 1. How has the pandemic specifically changed consumer behavior in the wine industry beyond just the initial consumption spike? 2. What specific strategies can wine businesses implement to better engage younger consumers who may be drinking less wine? 3. How do you see the relationship between American wine businesses and international producers evolving in response to tariff challenges? Now I'll compile this into the required format, making sure to stay within the word limits. </think> **Content Analysis** **Key Themes (max 5 points)** 1. The demanding 15-year journey to Master Sommelier certification while balancing family life 2. Fundamental differences between Master Sommelier (service-focused) and Master of Wine (theory-focused) programs 3. Importance of community and knowledge-sharing at industry events like TEXSOM 4. Current industry challenges including post-pandemic consumption shifts and tariff impacts 5. Work-life balance strategies for professionals pursuing elite wine certifications **Summary (max 200 words)** This Italian Wine Podcast episode features Jessica Dupuy interviewing Master Sommelier Chris Gaither at TEXSOM 2025. Gaither, who achieved his Master Sommelier certification in 2022 after a 15-year journey, discusses his career path from restaurant work to co-founding Ungrafted restaurant in San Francisco with his wife Rebecca (also a Master Sommelier). He contrasts the Master Sommelier program—which emphasizes service, sales, and knowledge across all beverages—with the more wine-theory-focused Master of Wine certification. Gaither highlights how he and his wife maintained work-life balance during their certification pursuits, crediting his wife for ensuring they didn't sacrifice family life for professional goals. He describes TEXSOM as a vital community hub where wine professionals share knowledge without ego. Regarding industry challenges, Gaither notes that while wine consumption has declined from pandemic peaks, this reflects a return to normal activities rather than a fundamental shift. He addresses tariff impacts on international wine trade and explains how businesses like his adapt by offering alternative value options to customers. The conversation emphasizes the evolving wine industry landscape, the importance of community, and how successful businesses tell compelling stories while maintaining quality. The episode concludes with a Texas wine tidbit highlighting how High Plains farmers transitioned from cotton to vineyards, demonstrating agricultural resilience. **Key Takeaways (max 6 points)** - Master Sommelier certification requires mastery of service, sales, and knowledge across all beverages, not just wine - The 15-year journey to Master Sommelier demonstrates the significant commitment required for this credential - TEXSOM provides a unique, ego-free environment for deep wine education and community building - Post-pandemic wine consumption declines partly reflect returning to normal activities after pandemic isolation - Successful wine businesses adapt to economic challenges by offering value alternatives while maintaining quality - Work-life balance is essential during professional certification pursuits to avoid burnout and maintain perspective **Notable Quotes (max 3)** - "The journey is what makes you. That is what makes you who you are. And I think you come out on the other side better for it or you come out on this other side bitter for it." - "I'll say, you know, my journey is much richer as a result of having maybe taken more time, but also enjoyed those opportunities just live life and just be a husband, be a parent, be a father." - "It's one of those things where I just enjoyed it so much and I was really lucky that... the person that hired me... took a chance on me." **Follow-up Questions (max 3)** 1. How can wine educators better prepare candidates for the psychological challenges of Master Sommelier tasting exams? 2. What specific strategies can wineries implement to engage younger consumers who are drinking less wine but still value quality experiences? 3. How might the wine industry adapt its business models to thrive amid ongoing tariff challenges and shifting global trade patterns?

About This Episode

The speakers discuss the importance of giving credit to a master's employee and the importance of the wine industry. They also talk about their past experiences in the industry and their desire to give their wife credit for their success. They emphasize the importance of learning and mastering the process of being a master of wine and offer advice on self study and self study programs. The speakers also discuss the challenges of the industry and the potential discomfort of selling certain beverages.

Transcript

That's crazy that you had a one year old running around your house and you passed the master's employee. One thing I will gift my wife. I really have to give her credit. She was a big proponent of us not stopping and not being able to enjoy our lives because of our pursuit for the master's automated diploma. I'll say my journey is much richer as a result of maybe taking more time, but also enjoyed those opportunities to just live life and just be a husband, be a parent, be a father, you know, so super cool. Yeah. I love that. And you guys really do embody that. I think I remember it was either a conference or a wine awards where your first daughter Rebecca brought down with her. Like, she was like an infant That was when she passed the exam. The first tech sum, yes, we brought her, and that was fun. It was fun. It was fun. Yeah. Like, she she was doing all these things, and you were doing all these things. So it's like little baby got passed around to different psalms or at some point someone was holding this child. And it was, like, to me, such a special thing to be, like, a tech song is family in more ways than one, you know? Yes. Exactly. Yeah. Shall y'all. I'm Jessica Duppuis. Guest host for a special Texom series on the Italian wine podcast covering the twenty twenty five Texom Conference in Dallas, Texas. Join me in the heart of the lone star state as we dive into conversations with key speakers and attendees, exploring career paths, challenges, and the latest trend shaping the wine industry today. This series is proudly sponsored by the Texas Department of Agriculture' Uncourt Texas wines program, which celebrates Texas wine culture by promoting local wineries and grape growers, both in state and around the world, building a vibrant community around the Texas made wine. Be sure to subscribe and rate the show wherever you get your podcasts. And don't miss our Texas wine tidbit in every episode A fun little fact, insight or story that highlights the people and places behind this exciting wine scene. Alright. Well, Chris Gather, welcome to the Italian wine podcast. I am super happy that we were able to do this. TexOM is come and gone. This is like the day after, but I was super excited to be able to sit down with you, and I'm glad that we were able to catch this time together. So thank you for joining us. Thank you. Happy to be here. So I wonder if you could kind of give us a little bit of background, introduce yourself. Who are you? Where are you? Because it's not TexLom anymore. And kind of, you know, give us a little bit about the different roles that you serve in the wine industry? Oh, sure thing. Hey, everybody. My name is Chris Gather. I am a master sommelier with the Court of master sommeliers of America's past exam in twenty twenty two. I am based in San Francisco. California, and I do a lot of different things in the industry. So let's see. My full time job at the moment is what I'm doing. Love it. I work as the director of wine education and brand ambassador for a small family unwinery in Napa Valley by the name of Brown Estate. They've been making wine for about thirty years, but they've been growing grapes for over forty years, really, really talented, amazing family. So I I work with them and travel around the country to help educate our distribution partners as well as consumers and all of the folks that help keep the wine industry strong like, retailers and restaurants and wine bars on the wines, coming from Brown State. I also help with event support doing lots of fun events and attending conferences and and doing wine dinners and doing all kinds of cool tastings and things to, support what we do and promote our brands. Which is Brown Estate and House of Brown. And then, along with that, before I was doing that, my wife and I, we have a restaurant in San Francisco. By the way, my wife, Rebecca Feynman, is also a massive, so when she passed the exam in twenty seventeen five years before me because women do it better, Jessica. So, we we own a restaurant in San Francisco called called Ungrafted. It's a full service restaurant up in five days a week Tuesday through Saturday, and we do lunch and dinner. And, we have a fantastic, delicious menu of food and beverage. And we also have our own retail shop within the restaurant, and we have a wine club And so that keeps us pretty busy. My wife runs all the operations for that, and, I help support where I can. And then outside of that, like, my wife and I both, are active members within the court of master some ways helping to educate exams and, teach courses. And my wife is also a member of the board, so that's pretty cool. So there's a lot of fun things we do in the industry. Gosh. That's the thing. You were running around Pretty cool. Right? Yeah. You're running around all the time. I did not realize that Rebecca was on the board at this point for the court. And I have to say just personally, like, I met you and Rebecca through TexOM, Yeah. Like, you guys were still both studying, and then she got her master, and then it was just a little bit not too much longer, but you did get yours. But in the meantime, like, you got married, you had by the time you you passed, did you have both of your children or Yeah. We had just had our our, second daughter. Okay. So she was about to turn. Good god. It was right before she turned one when I passed. Okay. That's crazy that you had a one year old running around your house and you passed the master's, so just in terms of the studying. The studying, all that stuff. I mean, it's one thing I will give my wife. I I really have to give her credit. She was a big proponent of us not, you know, stopping and not limiting ourselves and not being able to enjoy our lives because of our pursuit for the master's limited diploma. I'll say, you know, my journey is much richer as a result of having maybe taken more time, but also enjoyed you know, those opportunities just live life and just be a a a a husband, be a parent, be a father, you know, so super cool. Yeah. I love that. And and you guys really do embody that. I think I remember it was either a conference or a wine awards where Your first daughter Rebecca brought down with her. Like, she was like an infant. That was when she passed the exam. No. What is it? Okay. The first conference. Oh, the first tech sum. Yes. Yes. We brought her and that was that was fun. It was hard. It was fun. Yeah. Like, she she was doing all these things, and you were doing all these things. So it was like little baby got passed around to different songs or at some point someone was holding this child. And it was, like, to me, such as a special thing to be like, you know, the whole, like, Texom is family in more ways than one, you know? Yes. Exactly. Yeah. Yeah. It was really cool. It's a blessing to that. It is so Ungrafted was one of, like, the first things you guys launched together. And I just wanna put this in context in terms of what it is. So in San Francisco, you said it's a wine bar, but also retail. Right? People can purchase bottles as a takeaway. Yes. They can purchase bottles to take with them. We have a wine club as well. We have close to two hundred members. And Okay. Rebecca, she selects all of the lines for each member on an individual basis. It's individualized. Are you kidding? No. I'm not kidding. It's based on their preferences. People have a personal summary Yeah. Low two members get the same exact selections. Or it's very rare that two members will get unless they like burgundy, and they're like, oh, give me burgundy and Champagne, and they both, like, and she happens. You know what I mean? But it's it's one of those things where it's picked specifically for each member preferences. Yeah. It's pretty cool. Fascinating. That's very cool. It's very hard, but it's very cool. Well, I would imagine. Right? In terms of just being able to source the right things that you're looking for, it means you have to have some