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Welcome to Wine Soundtrack USA. Listen
to the passion with which producers narrate their

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winery and their world team thirty answers
discover their stories, personalities, and passions.

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Hello, friends and listeners of the
Wine Soundtrack Podcast. This is Kim

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Kashmar and today you are going to
experience the magic behind Nancy Gonzales. Nancy

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is the founder and winemaker of Uyos
Sellers in Paso Roblaz, California, and

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we are currently sitting in her warm, cozy winery right now. So let's

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get into it. First of all, welcome, Thank you so much,

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thank you for having me. Okay, so Nancy, to kick us off,

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will you tell us a little bit
about your winery, where you're located

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and the types of wines that you
make. So I am based in Pasa

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Robliz. I do specialize in producing
obscure whites because that's what I like to

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drink. So I want to say
true to making wines that I will be

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able to share with people and share
the vision of what I like and what

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I have discovered in the area.
I specialize, like I said, in

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obscure whites. Grner velt Leiner,
it's my signature. I also make semeon

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a vadino, the whole pinot blanc
and more to come this harvest. So

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I'm just super excited to be able
to make wine that people want to drink,

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and to educate people about these grapes
and also about the area. Oh

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my gosh, awesome. Yeah,
I forgot to mention that it was obscure

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whites. That is truly, I
think obviously the best way to describe it.

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But it really it's really interesting because
I think your wines have a lot

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of magic to them. And part
of that is because you know, you

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have these great varieties that you probably
really have to tend to and you really

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have to nurture as you you know, bring them in and turn them into

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wine, and there's a lot of
like magic and intention that goes behind that.

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We're sitting in your tasting room right
now. It's beautiful. There is

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some pinkney on signage, there is
crystal chandeliers, there's gold frames. It's

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just I love it and crystals.
We'll dive more into the crystal thing when

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we get to like just talking about
the wine that we have sitting here,

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But give us a little overview of
you know, your brand and also the

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crystal part of this whole thing.
Yeah, definitely. I think that one

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of the funnest parts of building a
business, specifically wine brand, is being

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able to incorporate things that I love
and care about. And so I realize

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this freedom very early on, and
I have been able to incorporate things that

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I do care about and that I
enjoy. And one of those things is

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metaphysics, you know, whether it
is you know, through witchy rituals,

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crystal healing, magic, energy work
plots out of affirmations, and really all

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that started. I mean, you
know, I've been a big fan of

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spirituality and of energy work for over
a decade. But in the cellar,

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how it started is when I made
my first vantage of wine. My wine,

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I call them my babies, and
so I would be super worried about

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them when I was at home because
I was like, they're there by themselves,

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are they doing okay? I want
them to know that they're love.

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And so I started bringing some of
my crystals into the cellar and putting them

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on top of my barrels to protect
the barrels, and later on I started

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to incorporate other things that are also
very spiritual. I would say, into

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the wine making, whether it is
bringing the crystals to infuse the winds,

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but the energy or implementation and aging
to adding names of different goddesses from all

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over the world and different cultures on
the barrel, so each barrel has a

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name of a different goddess, which
I think it gives the wine the essence

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of that goddess, that energy and
the power of them. I have recently

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started incorporating Sanskrit mantra chanting and the
celler as well, because everything including our

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voice and our intention and everything that
you can visually see and can't see,

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is made up of vibration. So
being able to infuse the wines with this

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energy is something that I don't know. I don't know if it's place evo.

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I don't know if like maybe it's
just me and my mind thinking that

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I'm infusing them. But regardless of
what it is, just knowing that it's

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bringing me joy and making my journey
so much more meaningful. It just has

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you know, rippled into this movement
that I feel that a lot of people

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are really following and have them very
open and perceptive with the concept that I

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am introducing to them. And you'll
be surprised of how many people come in

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here to do crystal parents, which
is something that I offer as an experience

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here in the tasting room. Oh
wow, so you have a crystal for

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ea each wine? Yes, each
wine has a crystal pairing attached to it,

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in which I basically and how that
happened was, you know, I

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know that I'm doing all these things
energetically behind closed doors, and yeah,

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I advertise it, but people don't
get to see that. And once I

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was going to open a tasting room, I talked to my boyfriend and I

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said, can I pare my wines
with crystals? And he said, it's

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your brand, you can do whatever
you want. And I was like,

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say no more. And so I
found this awesome crystal. I called my

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crystal dealer. His name is David, and I found him. And it

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just made it easier for me to
be able to acquire these crystals and be

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able to get them at a price
that would be affordable for me, so

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that I could also make them affordable
for people. And so what I do

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is I bring out the crystals for
each of the wines, which I choose

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the crystal based on the vibe of
the wine and then I bring them in

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front of people when they're doing their
tasting. I talk to them about the

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qualities of the crystal, how they
relate to the wine, and how they

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can utilize them in their everyday lives. And then people take the crystals home

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with them and so I feel like
I'm providing this like mystical, magical experience

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for them where it goes side in
with not just you know, this spirituality,

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but also with mindfulness, which for
me is a very essential part of

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my life of how I see the
world and how I again continue to show

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up as a human being but also
as a winemaker. And you know,

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it just makes my journey so much
more meaningful. That is so beautiful and

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it's so it's so unique, and
I think that is also like what draws

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a lot of people to you and
your wines. I mean, how long

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have you been making wine? My
first advantage I produce in twenty nineteen,

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right, so you know we're four
years in ish and I mean they're incredible,

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and I feel like you're always kind
of sold out. Yeah, it's

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it's sad, but it's you know, it's something very positive. Because of

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course I don't want to you know, be sitting on wine on inventory.

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But it's just such a blessing,
honestly to see the response of people and

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how they are always so excited every
time I'm going to release a wine or

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if I have a new wine,
or if I change the crystals in the

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wine, They're like, what's the
next crystal going to be? And then

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they come to me and share stories
of how these crystals have helped them reach

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and manifest different things. I just
feel almost like they come in and it's

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like they tell me about what's going
on in their lives. They you know,

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I had this woman who was taking
a test to be a registered nurse,

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and I was like, Oh,
you're studying for it, here take

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this crystal. And then later on
she emailed me and she's like, I

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passed the test. I took the
crystal with me, and I just really

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want to thank you, and it's
so cute. I'm like, I didn't

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do anything. I think it's the
intention that you're putting into what you're doing.

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I think the crystals there as a
reminder of your purpose and your goal.

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And I'm so glad that I could
be that, you know, I

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could be a little like middle woman
and there to help people reach their dreams,

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you know, but it's all them
putting the work in. So oh

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my gosh, would you say that
your wine journey is similar to that,

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Like you put in an intention and
then over time it became something. Would

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you mind walking us through that.
Yes. I do not have a formal

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education with whine making, which for
a long time I thought it was an

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impediment to being successful. I also
felt, of course, you know a

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lot of us feel the imposter syndrome. I feel that people would not take

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me serious because I didn't have that
degree. But to be quite honest,

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I feel like if you have a
dream, whatever kind of dream, it

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is, as long as you take
the necessary steps in the way that it's

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intentional, you will reach that no
matter what it is. And I always

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remind people that we are so powerful, like or you know, as human

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beings, we have so much power, and sometimes because of past you know,

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ideas that were passed down to us
through generations, we feel that we

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have these limitations. But these limitations
exist here in our brain, like they

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are what's keeping us from reaching that
full potential. And so when you start

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seeing yourself as an unlimited human being
with all these capabilities. I think that

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you can see you can see boundaries, but or you can and limitations,

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or you can see all the possibilities
that are out there, and so knowing

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that there's different ways, there's no
one way of doing things, there's no

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one way of learning why making,
there's no one way of making wine.

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When you see it that way,
then the possibility is open and then you

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choose whatever path you want to go
through. You can you know for why

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making. You can go to school, or you can learn through reading a

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book, which is doable. I
learned through mentorship. I felt that I

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wanted that to be my path,
not only because I would learn from experts,

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but also I was able to build
community through these relationships, which is

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something that I always tell people.
You, if you want to be successful,

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you can make the most amazing wine. But if you don't have a

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strategy and you don't have community,
then why it's not gonna sell itself?

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Like you need to show up for
other people and then that in return will

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come back to you and people will
support you because of that. That is

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so beautiful. I absolutely agree,
and I have felt I'm not a winemaker,

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but I felt the same effect in
my career too, with just finding

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people in community, you know,
to kind of grow with. Speaking of

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community, I know that you know
you make your wine at a facility in

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Passo, and you were doing it
with or maybe you still are at another

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winery facility. Can you share a
little bit more about as an independent wine

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maker without a vineyard, right,
you're buying grapes and sourcing grapes and then

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making your wine. How do you
make that work as a small, small

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winery. Yeah, I do not
have a physical winery myself, although I

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do make all my wine. Sometimes
people are like who makes your wine?

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And I'm like these hands, and
so I do not have a physical winery

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for myself. And the way that
I was able to create this relationship is

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through I mean, I always wear
my heart all my sleeve. So I

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feel like being able to be vulnerable
about the things that you need and looking

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for solutions. It's the key like
to you know, getting things done.

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So in twenty nineteen, when I
had the purpose of making my wine,

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I had purchased my grapes and there
was an issue at the place that I

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was supposed to make my wine,
and so I was like, oh my

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gosh, I'm homeless with my grapes. What am I supposed to do?

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And so I reached out to the
person who was helping me. I was

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paying them a fee to press my
grapes because it's for white wine, so

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I was going to press it.
And I said, hey, do you

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know any place that I could make
my wine at? Because I don't know

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what to do at this point.
I mean, like, I have the

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grapes here, but this is not
going to work out. What do I

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do? And he's like, let
me make some calls and I was like

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okay, and then he said,
you know what, We're going to make

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your dream come true. You're going
to make your wine here. And this

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person didn't know me first of all, but he saw the passion in me,

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and he saw how committed I was
to this, so he made it

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happen. And not only did he
open that door for me to allow me

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to make my wine there, but
he actually became my mentor. He took

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me under his wing. He taught
me most of what I know about wine

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making, specifically white wine, and
he continues to mentor me. I still,

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you know, partner with him to
do different things. And he's been

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so amazing, and I think that
that just shows the kind of support that

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this community brings to individuals like me
as a whole. You know, there's

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a lot of people who have started
like me and who work in wineries.

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I think that the culture here and
Pustle for the most part is if you

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work at a winery and you want
to make wine, that winery will support

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you and allow you to make the
wine there. And so I made my

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wine at that place for three vintages, and then I've made my wine at

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my job the last two years.
My wines are actually at there at the

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moment, my babies, my barrels
are there at my job, which is

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a small winery here in passer Robles
as well. It's called Sevenox, and

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they have been super supportive from day
one. I think that there's no threat

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or competition because we're making different wines. But even if we wear I feel

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like just the fact that they see
the potential and the passion and the love

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for what I do, I think
it's just a no brainer for people to,

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you know, just be open to
helping others. I think that's a

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really awesome thing about passer Roblis is
the fact that it really is a community

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that everyone is willing to help each
other out. And that's something we were

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kind of talking about yesterday. And
it really seems to create this beautiful,

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welcoming culture here. And I think
you can even feel that as a consumer

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when you go to a winery,
you just feel at ease. You know,

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there's not this like pressure to buy
cases. They're you know, like

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buy wines, but you but you
really connect with the owners and the wine

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makers here and and I've even found, you know, if you ask for

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suggestions of places to go when you're
visiting a winery, everyone is really willing

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to recommend others. And I just
think that is so beautiful about the community

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here. Yeah, I definitely feel
that I came to the right place.

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I was not supposed to land and
passed, so I was supposed to go

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up to Sonoma. That was my
plan, and I had a boss at

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that time that just like really was
so adminant about me coming to pass.

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So and it has been such a
blessing. You know, the atmosphere out

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here, like you mentioned, it's
super casual, super chill. A lot

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of people that come in to you
know, either my job or they come

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here. Yeah, they come for
the wine, but more than anything,

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they come for the people because we
end up catching up on like what's going

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on with our personal lives and just
you know, we have created friendships,

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and I think that's something that you
won't see another wine regions. I think

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that personal touch and also a lot
of the time when you go to a

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winery, there's a lot of very
small wineries where when you walk in,

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it's very likely that you'll be you
know, tasting the wine with a wine

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maker. It would be them that
are going to be pouring the wine and

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talking to them, talking to you
about their story. And I think that's

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something that really makes this place so
magical and so unique. Absolutely. I

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agree Sonianci. Where do you get
your grapes from? Where do you source

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them? So? I source them
all from the Central Coast for Yos House

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because I actually do have a sister
label to Yos Sellers or YOA Sellers.

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Most of the fruit comes from Edna
Valley, which is down in San Lesobispo.

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I source a lot of my grapes
also from Santa Barbara County. Sometimes

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I have source fruit from Monroe County. And then what we're drinking right now,

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which is My twenty two verdejo is
actually my only fruit that I saw

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from Paso Robles, which makes it
extra special. And you know what,

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I feel like, I definitely have
to go outside of this area because it

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gets so hot here that I have
to go to places that it's cooler for

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the grapes to grow better. And
also because these varieties are so obscure and

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so hard to find, I always
end up going outside of the area to

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find them. Yeah, that makes
sense. I mean if if you've been

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to Passo as a listener, it's
definitely more of a red wine land.

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There are places where there are whites
and many great whites, many rown grape

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varieties. But for the different grapes
that you produce, the verdejo, the

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alberino all and what else do you
do? Pinot blanc. We talked about

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the semion gavers reminer I also make. Yeah, you need a cool climate

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for those especially absolutely. Okay.
Well, one other thing that I know

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is very important for you in your
brand, and that is bringing in your

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culture. Can you share a little
bit about that. Definitely. So.

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I was born in Mexico and Uadalajara, Halisco, came to the States at

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the age of twelve, and you
know, I grew when I grew up,

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I became part of the hospitality in
the street of fine dining. That

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was my introduction to wine. I
didn't grow up with wine around. My

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parents never drank wine. I didn't
see anyone in my family drinking wine.

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They actually called vino anything that has
alcohol, you know, So it's cute

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for them to be like, oh, vino, and I'm like, that's

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00:18:37.839 --> 00:18:42.119
not veno, that's you know,
varka or something I don't know. So

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to me, it's so important to
be able to provide a place for people

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to learn about wine, for particularly
the Latino community or on the rippers center

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communities, because I mean for me, I mean personally, I do feel

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that that we have been excluded from
the conversation. And not only that we

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have been excluded, but the wine
industry sometimes uses a particular vocabulary that is

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very hard to understand for some people, and so that vocabulary I think brings

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a lot of I would say a
lot of people feel intimidated to try wine

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because they don't know how to pronounce
the great variety, or they don't know

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what the right etiquette is. They
don't want to sound dumb, and so

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my passion is to take terminology,
the wine terminology and breaking it down to

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the point where people can understand,
and whether it is with the tasting experience

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or actually something I love to translate
to people and translate not only to Spanish,

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but translate in terms that could be
understood. It's a wine making process

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and how the grapes are grown in
a certain way and how that affects the

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wine. And the perfect person that
I would say I have to be able

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to test out this translation or this
knowledge is my dad. My mom won't

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touch wine, like she'll try once
in a while and she'll be like,

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oh, this is too strong.
But my dad, on the other hand,

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once I started to produce wine,
he started to pick up this interest

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in wine where every time they come
and visit, because they don't live in

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the area, they come and visit, He's like, what are we going

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to drink? And I'm like,
oh, what do you want to drink?

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And he's like, I don't know, you tell me, And so

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one day like it's okay, I
tell people. One day like he came

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into the cellar because when they come
visit and I'm working during harvest, I'm

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like, you know, yeah,
I'm gonna put you to work, right

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like, and I come in and
help me with the fermentations or steaming barrels

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that kind of So he was helping
me, were doing punchdowns, and then

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he looks around the cellar and he's
like, so, where's the alcohol that

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you put to, you know,
for it to become wine. And I'm

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like, oh, oh, that's
not how it works out. Let me

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explain this to you. And so
it's been such a treat to be able

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to teach people like my parents and
some of the things that I've been doing

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to be able to achieve this.
At first, I started with dressing the

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parts, so wearing traditional Mexican attire
to events and with my marketing so that

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people could see the image and be
like, she's Mexican and she's making wine.

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I think maybe we can buy her
wine, you know, to support

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her. But then they'll be learning. And then from there I started pairing

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my wines with Mexican cuisine, you
know, which is not very commonly done.

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And then another tactic that I started
using was the language. Right.

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So with my marketing and social media, I taught you know, in my

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social media I think I get a
little witchy or metaphysical. So I started

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to do that in Spanish, like
showing content in Spanish, I had to

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do with metaphysical stuff and it was
resonating with people. And the last thing

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that I just recently incorporated into the
experience here in the tasting room is translating

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the whole menu into Spanish. So
that's something that I'm doing because I was

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like, I can offer a tasting
in Spanish, but if they're reading it

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and everything's in English, like,
it just doesn't make sense, Like I

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need to If I'm gonna do it, I have to do it right.

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And so that is my next challenge, you know, to be able to

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do the tastings in Spanish, because
even though I was born in Mexico,

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I still like sometimes you know,
if you like, I don't pronounce everything

300
00:22:41.359 --> 00:22:47.440
right in Spanish. And when it
comes to the tasting experience, the translation,

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it is not a direct translation.
There's a different, completely different language

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that encompasses wine terminology. And so
that is my next next challenge, I

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would say, and I'm really I'm
a little scared, but they're excited to

304
00:23:00.720 --> 00:23:03.839
be able to just get familiar with
it, to like be able to do

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00:23:03.880 --> 00:23:07.759
it right. Yeah, oh my
gosh, that's wonderful. And I know

306
00:23:07.839 --> 00:23:14.000
you've also written articles for the SOM
Journal about this. Is there anything from

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00:23:14.039 --> 00:23:18.119
that article in particular or a particular
idea that you feel like you really want

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to share and get a mixture?
Is said, Yeah, definitely. So

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the article that I wrote was for
the tasting panel, and you know,

310
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when they reached out to me to
see if I was interested in writing,

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I was like, I'm not a
good writer, Like I feel so self

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00:23:37.799 --> 00:23:44.200
conscious about writing something because I feel
like like I applied to go to grad

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00:23:44.240 --> 00:23:47.839
school and my writing was not the
best way. I always felt that that

314
00:23:48.000 --> 00:23:51.640
was why I didn't get into grad
school, although the universe had a different

315
00:23:51.680 --> 00:23:53.839
plan for me that I didn't know
at that time, so I wouldn't be

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00:23:53.920 --> 00:23:57.359
making wine at this point, which
is, you know, like the biggest

317
00:23:57.599 --> 00:24:03.119
blessing for me. But when they
approached me and I was like, what

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00:24:03.160 --> 00:24:04.000
do I talk about? That,
like, well, what do you want

319
00:24:04.000 --> 00:24:07.039
to talk about? And I was
like I think I would want to talk

320
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about marketing to the Latino community.
And they're like, okay, let's do

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00:24:11.599 --> 00:24:14.000
it. And I was like okay. So I started doing research and trying

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00:24:14.000 --> 00:24:17.000
to figure out what kind of things
that we talk about. So I did

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share that one of the things that
is super important is being able to incorporate

324
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the language. Another thing would be
to incorporate the values that people and the

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00:24:30.759 --> 00:24:36.039
Latino community have, whether it is
or you know, or work ethic or

326
00:24:36.079 --> 00:24:41.279
being an immigrant, or you know, just family being such a strong foundation

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too that you know, just drives
everything that we do. And then the

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last thing I said is like,
if you want to market to the Latino

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community, you gotta let you gotta
hire Latinos. You gotta hire them to

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be part of your team so you
can have a better understanding of what you

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need to do to cater to this
community. And so it was super well

332
00:25:02.240 --> 00:25:04.640
received, and to be quite honest, even though it was so scared,

333
00:25:04.759 --> 00:25:11.200
like it really showed me how capable
I was to write, and I realized,

334
00:25:11.240 --> 00:25:14.319
like, when it comes to things
that I love and care about,

335
00:25:14.400 --> 00:25:18.079
it's actually a lot easier to write. And then also it has brought so

336
00:25:18.240 --> 00:25:23.200
many opportunities my way, whether it
is to do public speaking. I actually

337
00:25:23.200 --> 00:25:29.200
got invited to go to the Bridge
conference in Brooklyn, New York. I

338
00:25:29.240 --> 00:25:32.119
had never been to New York and
so I was able to travel out there

339
00:25:32.440 --> 00:25:36.200
to be a panelist to talk about
the things that people can do to cater

340
00:25:36.440 --> 00:25:40.799
to this, you know, to
market to the Latino community, and just

341
00:25:40.920 --> 00:25:42.720
you know, literally it just now
beople are reaching out to me and me

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00:25:42.960 --> 00:25:48.359
like here, Mexican, we want
to pour your wine you know, and

343
00:25:48.519 --> 00:25:53.079
represent and have that you know,
diversity and our program. So honestly,

344
00:25:53.160 --> 00:25:56.680
like it just everything has been a
blessing and I'm so excited to receive all,

345
00:25:56.960 --> 00:26:03.359
you know, all the support.
Well major congratulations, and I am

346
00:26:03.400 --> 00:26:06.839
sure that things are just going to
keep growing and there's going to be so

347
00:26:06.839 --> 00:26:10.359
many more amazing opportunities coming down the
line. Okay, so we are sipping

348
00:26:10.400 --> 00:26:12.720
on your Verdejo right now, can
you tell us a little bit about the

349
00:26:12.759 --> 00:26:18.519
goddess that is assigned to this label
and this wine and the flavor profile that

350
00:26:18.559 --> 00:26:22.920
you were hoping to get out of
this wine. Definitely. So each of

351
00:26:22.960 --> 00:26:27.519
my labels pays tribute to a different
goddess or feminine energy or someone in my

352
00:26:27.559 --> 00:26:32.240
life that I love and care about. Sami Verdejo, it's a tribute to

353
00:26:32.319 --> 00:26:34.839
my mom. She is a goddess. Oh yes, you are right.

354
00:26:34.880 --> 00:26:41.480
She is a goddess. And this
baby I'm sourcing from Pastor Robless is the

355
00:26:41.519 --> 00:26:45.519
only Pasta Robblis fruit that I get
for this project. I made this baby

356
00:26:45.559 --> 00:26:52.079
in stainless steel because Paso gets so
hot that it starts losing you know,

357
00:26:52.119 --> 00:26:55.920
the fruit starts losing assets. So
for me, it's so important to have

358
00:26:55.960 --> 00:27:02.599
that asset component and my wines and
all of my wines. And this baby

359
00:27:02.759 --> 00:27:11.279
is definitely has like some nice herbaceous
stones, a little bit of apple and

360
00:27:11.880 --> 00:27:17.960
a little salinity. And this baby
is paired with clear Quarts, which is

361
00:27:18.000 --> 00:27:23.200
a stone that it's utilized to provide
focus and clarity, and it's also really

362
00:27:23.240 --> 00:27:30.240
amazing to expand a feeling of peace
and ease. And I would say at

363
00:27:30.240 --> 00:27:37.920
the moment my favorite crystal pairing,
it's for my Semion, my Semon.

364
00:27:37.000 --> 00:27:44.960
I'm pairing with a stone called blue
coalside, which is actually sourced most of

365
00:27:45.039 --> 00:27:48.960
the bluecalcide that you ever find.
It's gonna be sourced from Mexico, just

366
00:27:48.119 --> 00:27:56.519
like me. Uh. And this
stone it's utilized to balance and amplify your

367
00:27:56.640 --> 00:27:59.640
voice, whether it is and amplifying
a lot of people. You know.

368
00:27:59.720 --> 00:28:02.880
I have couples that come in and
then the husband's like, she does not

369
00:28:03.000 --> 00:28:04.880
need this, She's already loud,
And I'm like, it's not necessarily to

370
00:28:04.920 --> 00:28:10.759
be loud, but to be more
assertive with being able to place boundaries and

371
00:28:10.839 --> 00:28:15.160
to ask for what you need.
I feel like, specifically for us women,

372
00:28:15.759 --> 00:28:19.640
it's very hard sometimes to the vocal
about things that we want, whether

373
00:28:19.680 --> 00:28:25.359
it's in a relationship or at your
job, or even with friendships. I

374
00:28:25.400 --> 00:28:27.640
think that it's so important to be
able to voice your needs and what you

375
00:28:27.799 --> 00:28:33.720
stand for and then so that's one
of the really awesome qualities that I love

376
00:28:33.720 --> 00:28:37.440
about the stone. But another quality
that I just recently found out about the

377
00:28:37.480 --> 00:28:42.160
stone is that it has the ability
to transmutate energy. So it acts as

378
00:28:42.160 --> 00:28:47.319
a filter for any kind of energy
coming into your realm and it turns it

379
00:28:47.359 --> 00:28:52.039
into positive energy. So that's why
I love this stone so much. I

380
00:28:52.519 --> 00:28:56.000
think everyone needs that stone and that
pairing. We all need that. I

381
00:28:56.000 --> 00:29:00.720
mean, and with pair with the
semion, I mean, that can go

382
00:29:00.839 --> 00:29:03.920
wrong. Right, So awesome.
Well, Nancy, thank you so much

383
00:29:03.920 --> 00:29:07.799
for being here and it's been such
a pleasure chatting with you. And before

384
00:29:07.839 --> 00:29:11.799
we close out, you should we
play a little game at the end of

385
00:29:11.839 --> 00:29:15.720
each episode. It's usually like a
movie or song pairing with a wine.

386
00:29:17.160 --> 00:29:21.640
But obviously you know the crystals.
So you've shared two great pairings but rapid

387
00:29:21.720 --> 00:29:26.720
fire. What are your other favorite
pairings that you offer at your winery.

388
00:29:26.160 --> 00:29:30.759
Well, one of the awesome pairings
that I offer here is the music.

389
00:29:32.359 --> 00:29:37.519
I realized that once I having this
space, I could talk about whatever I

390
00:29:37.599 --> 00:29:41.880
want and play whatever music I want. And I'm a big fan of Carol

391
00:29:41.960 --> 00:29:47.319
Gee, who is a Latina artist. She's very powerful. She just had

392
00:29:47.319 --> 00:29:49.640
the most amazing year ever. She
was all over the place, and so

393
00:29:49.920 --> 00:29:53.400
playing her music here in the taste
room pair with the wines, I feel

394
00:29:53.440 --> 00:29:59.559
like it's very empowering, not only
because I'm able to do exactly what I

395
00:29:59.599 --> 00:30:03.759
want to, but it also gives
pep one idea of like what the vibe

396
00:30:03.839 --> 00:30:07.720
of my life is. So I
would say, along with all the crystals

397
00:30:07.839 --> 00:30:11.240
of the music, you know,
being able to stay true and do things

398
00:30:11.240 --> 00:30:15.359
that bring you joy is so important. So shout out to cattal Gee.

399
00:30:17.599 --> 00:30:19.359
Well that's awesome. Thank you so
much. Man, we got crystals and

400
00:30:19.519 --> 00:30:23.799
music pairing. This was quite a
quite a game. I love it all

401
00:30:23.920 --> 00:30:27.920
right. Well, Nancy just again, It's been such a pleasure, and

402
00:30:27.960 --> 00:30:32.759
I think for me and everyone here
listening, thank you so much for your

403
00:30:32.799 --> 00:30:37.039
time and for your and for your
knowledge and for just sitting down and bringing

404
00:30:37.079 --> 00:30:41.359
something so new to the wine space. I think that is something that sets

405
00:30:41.400 --> 00:30:45.400
you apart and makes me excited to
see where you're gonna go. So where

406
00:30:45.400 --> 00:30:49.119
can people follow along with you,
to see how you're doing and to get

407
00:30:49.119 --> 00:30:53.759
some of your wines. So I
think the place that I'm mos active at

408
00:30:53.920 --> 00:31:02.640
it's on Instagram and my handle on
Instagram it's U YOA Sellers U l l

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o A c E l l A
r s my personal handle it's at in

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file period babe, and then my
website. The easiest way to get to

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it is Latina Winemaker dot com.
So check me out there. Send me

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00:31:19.720 --> 00:31:25.359
a message say hello. If you
heard this podcast episode, I would love

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00:31:25.400 --> 00:31:29.920
to hear from you. If you
ever have any questions about crystals or if

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00:31:30.000 --> 00:31:34.279
you know if you want to know
what crystal is pair best with a vibe

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00:31:34.559 --> 00:31:38.000
or a wine or anything, please
hit me up. I love communicating with

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00:31:38.039 --> 00:31:42.480
people and sharing the knowledge and the
magic, and I just cannot wait to

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00:31:42.920 --> 00:31:47.279
host you and my taste ram come
visit me, come experience and magic.

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Yes. Well, thank you Nancy
and cheers. Thanks for listening to a

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00:31:52.319 --> 00:31:57.279
new episode of Wind Soundtrack USA.
For details and updates, visit our website

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windsoundtracks dot com. Um um