What Started with Wine Became Something More

There were so many things I wanted to know when I began this journey. It wasn’t just about getting to know a scent, or the notes of a fruit. It was about understanding the life cycle of a plant—from the sprout, through the seasons, at harvest, during the crush, fermentation, bottling… the glass… and eventually, in your blood. It’s not just about the grape. It’s about the energy that moves through it.

I wanted to know what a vineyard worker goes through during harvest season. I wanted to feel it. Waking up before sunrise to beat the Arizona heat. Picking grapes in the desert sun. Feeling the fruit between my fingers. I wanted to understand how the land shapes the people who work it. Some folks say be careful what you wish for… and sometimes that means be careful what you ask for. Because when you’re that eager to learn, eventually you will discover exactly what it is you were looking for. And when it finally finds you, it doesn’t feel like a warning—it feels like something you were meant to experience...

THE CANDLE PROJECT

My 12-month wine candle project failed. The good news? I created an oil from an Arizona wine that smelled identical to the bottle. The bad news? It was too natural to throw a scent in a candle. I wasn’t willing to compromise it with synthetic additives, so I pivoted. I infused that oil into a lotion base and tested it on my dry, cracked winter hands. By morning… there were no signs they had ever been bleeding.

Within six months, I had launched a small line of fermented skincare products. Not something widely popular here in the U.S., but highly valued elsewhere for obvious reasons. Since 2023, I’ve been using my own handmade fermented goat milk soaps, lotions, facial creams, and massage oils. I could never go back. If I had to do it all over again, I would say yes without hesitation—not because it made me a fortune, but because you simply can’t put a price tag on this kind of experience. I made these products for me, because they’re something I’ve grown to love through learning the life cycle of the grape.

THE VINEYARD DINNER

It was a September evening during the 2023 harvest when my husband and I attended a vineyard dinner with friends. Before dinner, I stepped out to the vines with a small device I had—one that translates plant photosynthesis into sound. I sat quietly on a log, taking in the atmosphere. People had gathered in small clusters, each group settled into their own comfort zone. Conversations were happening, but only within those circles. There was nothing wrong with it. It was just… the energy in the air.

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I started to wonder what would happen if I changed that energy. So I connected the device to a speaker—and the Syrah began to sing. I didn’t say anything. I just watched. Slowly, people began to notice. One by one, conversations paused. Groups dissolved. People started moving toward the sound. Introductions began. Smiles formed.

Laughter carried across the vineyard. And the wine… strangers were pouring wine for strangers. Within moments, the entire energy of the place shifted into something you can’t quite explain—but you feel it. Everyone made new friends that night. Those are the moments that transform an experience. That night left me with more questions than answers. Questions so far outside the ordinary, I didn’t even know how to ask them. Eventually, I began testing the frequencies across different vineyard blocks.

Most varietals produced similar ranges—but none were the same. Chardonnay, Malvasia, Symphony, Grenache, Mourvèdre. Each one carried its own tone. Its own frequency. Its own song. Some of these frequencies even aligned with the solfeggio scale—used in meditation practices for relaxation and healing. I learned that playing sound to living plants produces a completely different effect than applying it to harvested fruit or fermenting wine. That’s a rabbit hole for another day.

WINE INTO FOOD

December 2025 is when everything started to shift again. I was spending weekends cooking with a close friend—an incredible winemaker and chef. Our palates couldn’t have been more different. Mine was sensitive and picky—great for wine tasting, not so great in the kitchen. I was deep into holiday baking, creating gift baskets using local Arizona wines. Chocolate bars, wine-infused treats… but something still felt incomplete.

That weekend, he made a dessert I couldn’t wrap my head around. It didn’t make sense. It didn’t look right. I honestly thought I was going to gag trying it. Who puts vinegar on ice cream? And then… wait. That’s good? Really good? That’s when he said it—“Think simple.” And it stuck. Simple. Think simple.

I loved my job at the vineyard. I felt connected to the land, attached to the people, grounded in that environment. It became a second home. But sometimes things don’t end the way we expect them to—and sometimes they’re not meant to. I’m grateful for every part of it—the good, the bad, and everything in between. Because without those experiences, none of what I’m building now would exist. Real wisdom comes from experiencing the full range of human emotion—and learning how to carry it forward.

A NEW BEGINNING

My curiosity about wine—its scent, its structure, its energy—opened something much bigger. Through the people I’ve met and the experiences I’ve had, my creativity expanded in ways I didn’t expect. More focus. More balance. More clarity. More joy. And at some point, I realized this isn’t something I want to keep to myself—it’s something I want to share. It’s something I believe everyone should experience.

What started with a question turned into an experience. What felt like failure became direction, and what began with wine is now becoming something much bigger. This week, I’m taking it back into Arizona wine country—but this time, I’m not just observing it. I’m building something from it.

We’re going back to the beginning—where it all started in the Verde Valley nearly four years ago. Only this time, we’re not creating candles. We’re building something meant to connect us—through every glass poured, every plate shared, and every stop along the way.

THE LAST SUPPER

The Royal Pour Short Ribs and Royal Glaze Asparagus—marked the final recipe release before the Barrel Bites Adventures begin. This dish represents more than a meal; it reflects the evolution of my palate, shaped by experiences I once never imagined embracing through wine and food.

In honor of that journey, I revisited one of the most unexpected moments along the way—recreating the vinegar ice cream dish and sharing it on our Facebook page. A reminder that sometimes the most surprising flavors leave the strongest impression.

Now, we move forward. If you want to follow along as this next chapter unfolds, join us inside the Barrel Bites Facebook community, where we’ll be sharing the hidden gems, unforgettable pairings, and real moments from the 2026 Verde Valley Passport Tour. This is where the story deepens.