My love for wine began with curiosity—a fascination with the incredible range of flavors, styles, regions, and stories that can exist in a single bottle.

When I made the somewhat unexpected career change from attorney to wine retailer, I approached wine the way I tend to approach anything that interests me: I wanted to learn everything I could. I became a Certified Specialist of Wine and made it a goal to never put a bottle on my shelf without tasting it first.

And I tasted a lot of wine.

I tasted what sales reps brought into the store, attended and hosted countless tastings, and regularly brought bottles home to experiment with different foods and flavors. Over time, all that tasting became something more valuable than simply knowing which wines I personally liked. I learned how to understand what other people liked.

That has become one of my favorite parts of what I do. A customer can tell me a few wines they've enjoyed in the past, and I can usually get a pretty good sense of their palate and introduce them to something new that I think they'll love. After more than 17 years in the wine business, I still find it incredibly satisfying when someone comes back and says, "That wine you recommended was amazing."

For me, wine has never been about being intimidating or overly serious. Quite the opposite. I think wine makes everyday life a little better. It can make an evening on the couch with Netflix feel like a date night, an hour with a good book feel like an indulgence, and cooking dinner at home feel like an occasion.

Food has always had a similar place in my life. In my house, food isn't simply nourishment. It's love, indulgence, relaxation and connection. Cooking has always been one of the ways I express love for my family and friends. And finding a wine that makes the food taste better—and food that makes the wine taste better—is still one of my favorite things.

After all these years, I'm still tasting, learning and discovering. And I still believe the best wine isn't necessarily the most expensive, highly rated or impressive bottle.

It's the one you can't wait to have another glass of.

Cheers,
Diana

After more than 40 years in the hospitality industry, I wasn’t quite sure what my next chapter would look like. Fortunately, Moderne Barn Wines gave me the opportunity to explore a familiar yet unique path—continuing to work with clients who share my passion for wine and spirits.

Throughout my career, I had the privilege of working alongside renowned chefs such as Jean-Georges Vongerichten and Geoffrey Zakarian, while expanding my knowledge of wine through Bertrand Bara and Guillermo Nanni. Those experiences helped prepare me to become a Sommelier and shaped the way I approach wine today.

That knowledge, combined with more than a few years of experience, allows me to help our wine-savvy customers navigate everything from the esoteric and unexpected to the classic and familiar.

One of the things that makes Moderne Barn Wines special is that our selection never stands still. Diana’s ability to uncover everything from a small-batch Bourbon to an allocated Pinot Noir creates an environment where we are constantly learning—and, most importantly, sharing that knowledge with our customers.

Much like a great restaurant, Moderne Barn Wines never rests on its laurels. We are always searching for something new, interesting, and unexpected. Being challenged to continue learning every day makes for an invigorating workplace and, ultimately, a more rewarding shopping experience for everyone who walks through our doors

With 4 years of experience working in the wine and spirits industry, I’ve had the opportunity to taste and learn about a wide variety of wines and spirits from around the world. Over the years, I’ve developed a strong understanding of different styles, regions, and flavor profiles, while continuing to learn something new every day.

When it comes to wine, I tend to gravitate toward Cabernet Sauvignon, Tuscan reds, and Pinot Noir. For whites, some of my favorites are Sancerre and white Burgundy. Overall, though, I’m a big spirits guy at heart, with tequila and bourbon being my favorites. I especially enjoy learning about what separates different producers and styles, from how they’re made and aged to the flavors that make each bottle unique.

Wine and spirits are something I genuinely enjoy learning about, and I’m always looking to expand my knowledge and try something new. One of my favorite parts of working in the industry is being able to share what I’ve learned with customers—whether that’s helping someone find the right bottle, introducing them to something new, or simply having a conversation about what they enjoy. There’s always more to discover, and I look forward to continuing to learn and grow in the industry.