Eve’s Wine 101 has covered DiMaggio Washington at somelength, including his World Wine Education project and his ever increasingresponsibilities at All Corked Up. I’ve also written about DiMaggio being oneof my mentors in the late-90s with his pioneering Santa Clarita Valley wine bar– Select Wines.
Well, now the biggest news yet follows in the followingpress release from DiMaggio:
Yes, this probably comes as a “What the…” but it’s true,the wine bar and restaurant of All Corked Up has now become “The Cellar”Wine Bar & Restaurant ofDiMaggio Washington. When asked, DiMaggio was equally surprised. This was notmy plan when first coming on board but one thing led to another and here weare, once again.
I really trust that we will continue to receive thedevoted support of the existing customers and will be allowed to recapture manythat have ventured to other interest and venues.
The Cellar will continue Bands of Friday and Saturday nights,The Wednesday Wine Tasting Event, Wine Classes and Cooking Classes, as well asTheme Thursdays, and adding Blues Jam once a month on Sundays with “Ann the Raven”88.5FM KCSN from 4:00 to 7:30.
One major concern is to address the WineClub and Storage Locker members. We are no longer All Corked Up and thereforethe realization of those advantages will be compromised to what I believe to benominal. As a Wine Club Member and or Locker Member you will be able to openwines purchased in The Warehouse, your Club wines OR Locker wines in TheCellar for a nominal $8 corkage fee. Wines brought in from outside will incur a $15 corkage fee.
As an AllCorked Up Member, you will also be able to take advantage of TheCellar’s upcoming Rewards Program in whichWine Club and Storage Locker Members will receive greater rewards bonuses thanthe general public.
I truly trust that all will understand the need andthe consideration given in retaining their patronage. Thank you again and I look forward to Past, Present andNew Friends at
Wine Bar & Restaurant
Michael here again.
I’m really excited about these changes. The corkagepolicy is an excellent solution to the problem of what is now The Cellar beinga wine shop as well as a wine bar / restaurant. And joining one of ACU’s wineclubs or renting a locker there [which I do], along with the Rewards Programwill make this even more affordable. And if the monthly Sunday Blues Jams areanything like the one in July, we are all in for a treat!
I am hoping to sit down with DiMaggio in the nearfuture for an extensive interview about The Cellar. In the meantime, pleasejoin me in re-welcoming DiMaggio to the Santa Clarita Valley.
Michael Perlis provides outsourcedcontroller services to businesses that do not need a full-timecontroller. He balances this with his interest in wine: reading andwriting about it and, of course, drinking it. He is still trying tofigure out how to combine these two pursuits. Feel free to contact himabout either at firstname.lastname@example.org or email@example.com.