Kentucky to Aspen with Chris Dunaway

You grew up in a part of the world that is more known for its bourbon. How were you introduced to wine, and how did it turn into a career?

Christopher: Wine was always one of those things that seemed so foreign yet at the same time infused into our family’s history in the most humble and modest way. We never had access to the best wines in the world growing up, but my grandfather and uncle both grew grapevines in their home gardens. Out of college I was hoping to work in an industry that made sense using the skills gained from my Biology degree and production was the first draw. It wasn’t until I scored a job as a server and bartender in a small local wine bar near my college town that it all started to click for me and it became apparent that wine was much more than a beverage but a means for bringing people together.

Kentucky to Aspen is quite a journey. What were the stops along the way that led you here?

Christopher: It’s been such a journey and I’m so fortunate to have been able to learn from so many great talents during my path to Aspen. Learning in the NYC community was such an eye-opening experience for me and the community there is so heavily influential to the industry abroad. I’ve always had a strong desire to take it to the next level and wasn’t really planning on leaving because the city had so many opportunities but it was a conversation with a friend in NYC that had lived in Aspen once and seeing Jay, Dustin, and Sabato in the Somm doc on Netflix that sparked a strong interest in the Nell. A few conversations with my soon-to-be boss Carlton drove it home and before long I truly felt like I had landed my dream job. I was looking for a place that would bring balance to my career and my lifestyle and Aspen is unrivaled in that dynamic. Our sommelier community, the wines that we have the privilege of working with, and the incredible guests we have the opportunity to host and build relationships with is truly special.

Wine often mirrors place. How has your environment influenced the way you experience or pair wine?

Christopher: Aspen truly turns it up to the max and I think we’re a little spoiled by the way in which we experience wine here. We get to experience many of the great wines of the world on a regular basis and when it comes to pairing with them you really want to do it right. We’re always trying to go over the top whether it’s a mountain top tasting experience or an extremely personalized dining experience in our wine cellar. That said, the wine community here is also very down-to-earth for the most part and just as much as we like to be extravagant there’s a great appreciation for a simply prepared meal around a kitchen table with friends. After a bottle of Champagne has been sabered with a ski on top of Highlands Bowl of course.

You’ve worn many hats in the wine world: sommelier, sales rep, importer, marketer, educator. What is one lesson or insight from each role that you carry into your work today?

Christopher: Humility really. At the end of the day, I don’t make the wines that I pour. I didn’t stay up all night stressed about rains at harvest, wildfires, or whether or not I’d be able to pay the ones who poured in the blood, sweat, and tears to make it all happen. My role is and always has been to help others find and share the love of community and the unique ways in which wine can help transform all of our lives for the better.

What was one epiphany moment when you knew wine was going to be more than a career?

Christopher: I’d say it all hit home on the first educational trip that I took. A colleague at Corkbuzz helped set me up with a harvest opportunity in the Finger Lakes with New York Vintners. The opportunity to travel, meet the winemakers and vineyard workers there, and to learn with a community of fellow sommeliers was what truly sparked it all for me.