One dude changed how America thinks about wine, and changed it for good. Eric V. Orange didn’t mean to, but that’s how history often works.

In 2000, Eric started an online bulletin board to post local wine events. Not surprisingly, he named it www.localwineevents.com. As it caught on with the public, it also caught the attention of the wine trade. A handful of sommeliers (and at least one winemaker) who had the passion for teaching suddenly had a way to reach wine enthusiasts.  Within a few years, there was a wine school in almost every major city. Of course, there was a great range, from informal operations to full-fledged academic institutions. As the schools established themselves and grew, so did their influence on wine consumers.

Eric was featured at a recent Sommelier Smackdown in Philadelphia, and we got a chance to ask him a few questions.  Sadly, he lost the Smackdown to Zach Morris by a single lousy point. There will be a re-match, we are told.

When did you start LWE, and why?

I used to organize wine dinners on behalf of Paterno Imports (now Terlato Wines). One night in Denver I did a dinner where 6 people showed up and three of those were my wholesale reps. Conversely, I would be at big tastings where folks would say to me, “How can I find out about events like this? I only knew of this today because someone told me”.

 

It occurred to me that if we all (suppliers and wholesalers) had ONE place to post them where consumers could find them all in ONE place, we would all benefit. Along came the internet.

What was the oddest (or most controversial) posting on the site?

We recently had several postings in NJ where Ron Jeremy, a 70’s or 80’s pudgy porn star was signing bottles of his “Ron de Jeremy” spiced rum in some NJ wine shops. I heard from a couple of people appalled that we would allow such postings, but I left them. Frankly, the association of drinking something from a porn star would seem a tough marketing hurdle to (ahem) overcome, but what do I know?

What was the funniest/weirdest moment in running the site?

Waking up one April’s Fools day and having an email from Marvin Shanken complimenting me on my site and asking me to drop by his office in NYC someday (which I did, but that is a whole ‘nother story). Considering that it was April first, it was a while before I believed that it was legit and not just someone jacking with me.

What was a cool experience you’d like to share about running LWE?

I got an email one day telling me about an event in China, asking me to post it and inviting me to attend. I wrote back and told them how/where to post the event and (half-jokingly) said that I would come if they would pay my way. A couple of weeks later, they replied that they would pay for me and two others to come over. An expense paid trip to Hong Kong and China was way cool.

How has the wine event scene changed from when you started?

I think some of the major events have gotten too big and crowded. It’s a quandary for wineries because they want to be where they get the biggest bang for their buck, so if they are to contribute wine and resources to attend an event, they lean towards the bigger ones. But BIG events are not really conducive to wine discovery as much as just drinking and eating.

 

Over the years, I have seen many wine schools grow to success. Almost every major city has at least one thriving wine school. I saw in the earliest days of LocalWineEvents.com that consumers really wanted to learn more about wine. If my website idea hadn’t of worked, I would have began a course somewhere.

 

Also, in the past year also, more than one event has been “Groupwnd”, meaning they used Groupon to sell tickets and way oversold the event to disastrous effect. I was at one event where half the crowd had paid full price of $50 and the other half got in for $25. They ran out of wine glasses and went to paper cups. The participating restaurants ran out of food. It wasn’t pretty. You can bet that many of those folks won’t be returning.

Anything else should we know about LWE?

We just partnered with Google Offers that has some big potential.

Daddy Cork: Eric Orange

Compared to Yellow Tail, this is the height of sophistication. Of course, that’s like saying Jessica Simpson is classier than Pam Anderson. This wine is pure silly fun, but its the best of it’s ilk by a mile. The Paris Hilton of cheapo shiraz?

Pillar Box 2007 Red, Australia

Some may call this a Rhone blend, some may call it a GSM, but many will just call it wonderful. Yeah, that was way too corny. Onwards: this is a “must have” cheapie for many, many of the folks here at the school. Much more earth-driven and herbaceous than the other wines on this list. Not for someone who prefers the bigger fruit, but for those hankering for some old-world accents, this is a very good buy.

d’Arenberg 2004 The Stump Jump Red

Serves 6

1 1/2 pounds pork tenderloin, trimmed

1 Tbs. salt

1 1/2 Tbs. pepper

1 ½ Tbs. fennel seed

1 large sweet yellow onion, such as Vidalia, diced

1 Tbs. olive oil

½ tsp. of salt

¼ c. brown sugar

1 1/2 tsp. dried mustard

1 cinnamon stick

¼ tsp. ground cloves

1 Tbs. ginger grated

1/4 c. apple cider vinegar

12 fresh figs, stems removed and cut into wedges

Directions

1. Rub the tenderloin with the salt, pepper and fennel seed. Wrap with plastic wrap and refrigerate for 4 hours or overnight.

2. In a large sauce pan over medium low heat, sauté onion, oil and a pinch of salt.

3. When onions begin to soften and brown at the edges, add sugar, mustard, cinnamon, cloves, ginger and cider vinegar. Cook for 10 more minutes over low heat.

4. Add the figs and cook an additional 5 – 10 minutes until the figs are just starting to break down. Set mixture aside.

5. Preheat the oven to 425 deg. F. In a large oven safe skillet, heat oil over medium high heat. Sear the pork tenderloin on all sides.

6. Place pork in the oven. Cook for 10 – 15 minutes, until internal temperature is 140 deg. F. Allow pork to rest loosely covered with foil for 5 minutes.

7. Serve sliced pork with room temperature fig confit.

Recipe courtesy of Christina Dimacali of Clean Your Plate, Philadelphia

Pork Tenderloin with Fig Confit

Chateau Mont Redon 2007 Cotes du Rhone

Castano 2003 Hecula

Brancott 2008 “Conders Forest” Sauvignon Blanc

Vanilla-poached pears & toasted almonds on the palate, a little jolt of freshness on the finish, and a lingering sensation of smoke. Quite worthwhile to serve as an aperitif.

Montes 2005 ‘Alpha’ Chardonnay, Casablanca Valley

A definite must buy for Zin drinkers. Dense and full bodied, the wine uncorks with an explosion of deep black fruit and freshly roasted coffee beans. Rich but soft tannins carve out a core of caramel & chocolate that is quickly filled with a spicy finish. Damn fine.

Ravenwood 2002 Monte Rosso Vineyard Zinfandel, Sonoma Valley

RedHeads Studio 2005 “Barrel Monkeys” Shiraz