Lisa Rhorer - Co-Proprietor, General Manager and Wine Director, Cin-Cin Wine Bar

Lisa Rhorer is a former senior high-tech marketing professional, working for such Silicon Valley giants as Google, Oracle and Creative Labs. Lisa left Google to pursue her passion for wine, going on to graduate from the prestigious Professional Wine Studies Program at the Culinary Institute of America in St. Helena and earning membership in the Court of Master Sommeliers Program.  At CIA, she studied under such wine industry luminaries as Karen McNeil (author of The Wine Bible), Christie Dufault (former Sommelier at Gary Danko) and Robert Bath (Master Sommelier).  Lisa has further built on that knowledge as Wine Buyer for Whole Foods; sales manager for Spanish wine distributor, Vinos and Gourmet and behind the counter at two popular Bay Area wine bars.  Her love of travel and wine has brought her to visit top wine producers in Austria, Italy, France and Spain and attend the Toscana Saporita Cooking School in Italy.

How old were you when you started getting interested in food?  Growing up, I was the only kid I knew whose mom made crepes for Sunday brunch, Cassoulet as a weekday meal, Baked Alaska on my birthday and red chile and shredded beef tamales for Christmas. Through that I really came to enjoy food as a social experience.  By age 10, I was writing sample menus on my chalkboard.

When did your passion for wine begin?  My Dad was taking wine appreciation courses when I was a pre-teen. He became a huge fan of Cabernet Sauvignon and took us on a family trip to the wine country where we toured the Robert Mondavi winery.  I’ve always thought of food and wine as bringing loved ones together and sharing a sense of conviviality. I hope Cin-Cin fosters that among our customers.

What is your wine philosophy?  I love wines that are elegant, complex and food friendly. I also appreciate educated wine staff that avoid pretension, listen to customers and provide a great customer experience. Nothing pleases me more than suggesting a new wine to a customer and having them rave about how much they enjoy it.  I like to inspire my customers to be adventurous and try new wines outside of their comfort zone.

What influence did working for Google have on you? Google was an environment that encouraged “out of the box” thinking and being the best you could be. That experience ultimately inspired me to pursue my passion – opening a wine bar.  Cin-Cin has a unique vision to share with wine and food enthusiasts by supporting wine and food cultivated by eco-friendly producers that nourish the soul and palate, as well as protect the earth.

What is your favorite restaurant? Most recently my Mom and I visited Paris and absolutely loved Gaya on the Left Bank. The seafood dishes are fresh, innovative and sublime.

What famous people do you look up to? I look up to wine critics Stephen Tanzer and Jancis Robinson; restaurateur Eric Ripert of Le Bernadin; Josh Chandler, winemaker for Lazy Creek Vineyards in California’s Anderson Valley; and wine writer/educator Karen McNeil.

Favorite wine producer? I really enjoy the Burgundian-style Pinot Noirs and Chardonnays that Josh Chandler of Lazy Creek Vineyards produces, as well as the Grüner Veltliners and Rieslings from Austrian winemaker Willi Bründlmayer. They are both great people and adhere to sustainable and organic growing practices.

Why are you passionate about sustainable, organic and biodynamic produced wine? Sustainable, organic and biodynamic wine production is very challenging, yet the result is undisputed, producing wines that not only represent the grower’s dedication and commitment to his/her land but also offer pure flavor and great fruit intensity. I am happy that people are getting better educated about the fact that pesticides are poisons designed to kill living organisms and can be harmful to humans as well as the earth.  Since these methods are just emerging in the wine industry, it is not realistic to only serve wines made with these methods, but by offering the best wines from the best producers I hope that Cin-Cin will be a place that people can explore more than just flavor and types of wine, but ones that are grown differently as well.

Favorite food trend?  It has been fun to explore the raw food (no animal protein and food not heated above 118 degrees). Cafe Gratitude in San Francisco and Berkeley showcase this food very well.

Favorite food and wine pairing? Bobby Flay’s Raw Tuna Nachos with Mango Hot Sauce and Avocado Crema paired with Hexamer Riesling Meddersheimer Rheingrafenberg “Quarzit” from the Nahe region in Germany. The purity of this Riesling accents the purity in the tuna and creaminess of the avocado, while the sweetness of the Riesling complements the heat of the mango hot sauce. A pairing made in heaven!

What are you drinking now? Lately I have been enjoying Austrian and German Riesling, Anderson Valley Pinot Noir and Daijinjo style sake.