Alright – so today we’ve got the honor of introducing you to Hillary Dargenzio. We think you’ll enjoy our conversation, we’ve shared it below.

Hillary , appreciate you joining us today. So, let’s start with trends – what are some of the largest or more impactful trends you are seeing in the industry?

As a Sommelier, I have seen several trends in restaurant wine lists. Most recently is the shift from offering wines from all over the world, to something much more specific. The list at my restaurant consists of wines that come from islands and coasts of Europe. Some might believe this is quite specific, but I am very passionate about the minerality flavors found in seaside vineyards. Eight different countries are featured on my wine list, and each wine is quite different from the next. I think that this concept works well because my guests are very interested in wines they have little experience with. While my list is generally smaller than most, I firmly believe I can find something for everyone within.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

My name is Hillary Dargenzio, I am a Certified Sommelier with an Advanced Certificate in Wines and Spirits. I have been in the wine industry for almost two decades. From restaurants to retail stores, and distribution to collection appraisals, I have explored practically every profession in this industry. I even wrote a book on wine careers and accolades called the Unfiltered Guide to Working in Wine.
Now, I own a wine and tapas bar in Kinderhook, NY called Isola. Isola is Italian for island because my wines come from islands and coasts of Europe. All of the tapas have been inspired by these regions, but I am using local ingredients whenever possible.
Even though Isola is in a very small town, the Hudson Valley is quite large and I am one of the only accredited Sommeliers in my area. For this reason, I offer wine classes regularly and educate anyone interested in wine on a nightly basis. I encourage wine lovers to explore their palate, while assisting them in how to find more options that suit their taste. I believe it is very important to be approachable with wine, it’s just grape juice after all.

Have you ever had to pivot?

In 2019 I had my first child and had to completely pivot my career. Most careers in the wine industry take place when people are drinking wine. In the United States, that means usually after 5pm. My daughter, who is 5 years old now, still goes to bed just an hour after that. “Sleep when they sleep” was simply not an option. So, I decided to utilize my skills in other ways, creating content for wine brands, teaching public and private classes, as well as appraising wine collections. I was able to continue learning and working in the wine industry, but I desperately wanted to go back to hospitality.
A few months ago I was able to open my wine bar, since my daughter is a bit older, and her father is more available, work-wise. The town of Kinderhook is small and the median age of my guests is 45, so I am able to close at 9pm. My work-life balance has drastically increased and I’m very happy for the pivot back to hospitality.

Any stories or insights that might help us understand how you’ve built such a strong reputation?

I believe my certifications in wine helped build my reputation in the industry and locally. When I was 21 I started taking wine classes and was highly motivated to get as far as I possibly could with the Court of Master Sommeliers, as well as the Wine and Spirits Education Trust. In 2011, I took both the Certified Sommelier Exam and the Level 3 Certificate in Wines and Spirits within the same month. This was smart, in my opinion, as the content carried over but the types of exams were quite different. The Court focused on service more than the WSET program, which required more writing and theory. I wasn’t sure where my career would go then, so it was a good choice to just do both. After gaining these accreditations, it was not hard to find work in the industry, living in New York City, that is.

Contact Info:

• Website: https://www.isolawinebar.com
• Instagram: @isolakinderhook

Image Credits

Lawrence Braun (all except the food photos)