Allow Me to Introduce Myself, My Name Is...

Welcome to Black Wine Professionals!

The past four weeks have been a combination of amazing and hard. Really hard. Who knew when I went on Instagram Live four weeks ago, I would create an entirely new endeavor to promote so many amazing BWP.

As you read this, welcome. Black Wine Professionals (BWP) was created because there is a void. A void in highlighting the many Black Wine Professionals that deserve their flowers now because they work, study harder, and are good at what they do. This is more than a seat at the table. This is a tabula rasa for the wine industry.

You trust us to pick the best Black Wine Professional for you.
And we will.

BWP is an evergreen business. We will constantly update, add names, content, seminars, and more. I purposely made the choice to not list Black wine brands and winemakers on launch. They will be added later. Hold up! Before you ask why?

BWP is a space to give more than names and credentials, although that’s great. We like those things. It is for brands, wineries, conferences, public relations companies, marketing firms, and more to realize, “we have no excuse for finding a qualified Black Wine Professional.”

If we missed your name, charge it to our heads and not our heart and you have the credentials, let us know. On the application page are the guidelines we are using to vet every single application. We want to bring excellence in everything we do at Black Wine Professionals. Check back weekly as we continue to update and add new professionals and contact us if you have any questions.

Over the past few weeks many of you have reached out on how to help? How to donate? How to sponsor? We have that here. To those who want to be more than an ally in name only and anti-racist. Stay tuned. I’ll be calling on you to continue changing the perceptions in the industry we love.

I couldn’t have done this without the team who have been with me since this idea started forming in my mind; Maryam, Shakera, Larissa, and Tammy. Thank you.

Julia

P.S. We are coming out with a bang. Thank you, Eric Asimov, Wine Critic for The New York Times for the writeup.