Somm's List

Aaron Benson

I have made a career in wine because I always find more to love about the industry and trade community. I'm thrilled to have the unlimited opportunity and challenge to keep learning, about everything from geography to the rituals of service, and to bear the torch for others who are inspired.
EDUCATION & CERTIFICATIONS
Court of Master Sommeliers. Certified Sommelier
Cicerone Certification Program. Certified Cicerone®
EXPERIENCE
Haywire. Plano, TX. Sommelier & Beverage Director
Sixty Vines. Plano, TX. Sommelier & Beverage Manager
Wayward Sons. Dallas, TX. AGM & Beverage Director
Dallas Country Club. Dallas, TX. Wine Director
Stephan Pyles Restaurant. Dallas, TX. Wine Director, Assistant Manager, Captain
Eddie V's Prime Seafood. Dallas, TX. Lead Trainer and Server
Fearing's at the Ritz-Carlton. Dallas, TX. Captain
SKILLS & EXPERTISE
Inventory Management
Regional Expertise: California
Wine and Food Pairing
Wine Educator
Wine List Creation
Wine Judge
Wine Sourcing and Purchasing
Wine Service- Management
Wine Service- Restaurant
Wine Writer
Regional Expertise: France
Regional Expertise: Oregon
Regional Expertise: Washington
Regional Expertise: North America
Regional Expertise: Western Europe
Wine Service- Bar or Wine Bar
I have made a career in wine because I always find more to love about the industry and trade community. I'm thrilled to have the unlimited opportunity and challenge to keep learning, about everything from geography to the rituals of service, and to bear the torch for others who are inspired.
MY LIGHT BULB MOMENT
I always knew I wanted to be a worldly person, so I was predisposed to the world of fine food and beverage. My wine moment came from a Hospitality course called Beverage Survey, which I took as a summer elective in college. My sommelier moment came in my first fine dining job, when I was loudly shamed by the bartender for requesting Beaucastel Blanc when the guest intended to order the Rouge (though it was his mistake, not mine). I decided never to let that happen again. And now here I am!
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Aaron Benson
Aaron Benson
Plano, TX
United States

Sixty Vines
Sommelier and Beverage Manager

   While working in my first fine dining service gig, I was preparing for the LSAT and law school application process. I found it much more fun to study food, devouring the Food Lovers Companion and spending less and less time on logic puzzles. I had already adopted beer, wine and whiskey as hobbies.
I was fortunate to find my way onto the opening team at Fearing's at the Ritz-Carlton, Dallas, where I learned a great deal under Sommelier Paul Botamer. Later, while at Stephan Pyles I became a Certified Sommelier, then left for Dallas Country Club, where I was instated as the Club's first-ever Sommelier. I had amazing opportunities as a result of that position and a great degree of freedom helped me create a large program of which I am very proud.
   After DCC I joined Chef Graham Dodds to help create Wayward Sons, a chef-driven, farm-to-table "neighborhood restaurant" with an inventive menu and forward thinking yet approachable wine program, both of which were well received during the restaurant's too-brief tenure.
   I joined Front Burner Restaurants to launch a new brand, Sixty Vines, around the idea of bringing the Wine Country experience - atmosphere, attitude and cuisine - to the Plano/North Dallas area. The wine menu is built around 40 wines on tap plus another 30+ available by the glass, as well as 60 or so in bottle. The goal is to bring wine to the people in an innovative way, while offering value and encouraging discovery. Sixty Vines is now opening second and third locations in other markets.
   I have stayed with the company but have consulted on other brands and concepts, particularly a natural wine retail/bar outlet within Legacy Hall, the area's first Food Hall, and the wine program for a seafood-oriented concept called The Keeper.
   I am now based at a new 3-story restaurant called Haywire featuring hundreds of whiskies and wines, and oversee the entirety of the beverage program as well as working as manager and sommelier.