Michael Metzger, Key Accounts Manager - New York, Distinguished Vineyards and Wine Partners (USA)
Years in the Industry:
My life in hospitality began at university where tip money would pay for my rent, books, and maybe a couple of beers for my housemates and me. Moving to New York City in 2005 for music production school, I found myself inspired by bottles of wine and bought a one-way ticket to Australia, landing at Yarra Yering in the Yarra Valley.
After a year volunteering, I spent two months in Mendoza, and a year in the Caribbean continuing to develop my understanding of biodynamic wine growing and the higher proof theory of cocktail culture. Returning to Manhattan, I became a sommelier, managing a million dollar wine cellar for a Landry’s property. Then in the midst of multiple 60+ hour work weeks, I began to question what it meant to take care of my mind, body, and soul and knew I needed a change.
In 2013 I accepted a job with Distinguished Vineyards & Wine Partners, and haven’t looked back.
My Biggest Challenge to Wellness:
My constant challenge is, how do I maintain my health and a regiment of moderation, when a source of joy, enlightenment, and income come from alcohol? After all, I work in the wine business. I love drinking wine. I love selling wine. I love everything about sharing wine and the discussions that follow. It's a fine line.
How I Keep It Together To Stay Well:
Eating well is the most important for me - portion control, deliberate hydration, and an ability to resist processed foods are at the top of my list. When I open a bottle of wine, I share that bottle - which I consider a type of portion control.
Selling wine on the streets of New York is like being on a treadmill, so for detox, it's steam room > plunge pool > steam room > plunge pool to sweat out that wine life!
Finally, travel, reading and daydreaming provides me with a welcome escape from the daily grind.