Follow the Buyer! Beth Baye
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Beth's Bio

Buyer for: Italian Whites, Alsatian Wines

Beth left medical school in 1999 to pursue her passion for wine. She began working for a popular New York City wine boutique, honing her ability for finding delicious, reasonably-priced wines and sniffing out the overpriced ones. As her knowledge progressed, so did her appreciation of the wines of Burgundy, Rhône, the Loire Valley, and Piedmont. In 2004, Beth became Wine Director at (now sadly defunct) Total Wine Bar – one of Brooklyn’s first wine bars. In 2008, Beth was tapped to help open one of Harlem’s first wine bars. At the end of 2008, Beth returned to retail – where she continues to enjoy helping customers match their dinner plans with an appropriate wine purchase. At 67Wine, Beth continues her passion for Piedmont by buying Italian white wine for the store. She has led wine tasting workshops throughout New York City and has traveled as far as Jamaica to share her expertise. Beth comes from a long line of excellent family cooks, and when she’s not teaching others about wine, she can be found preparing meals to enjoy with friends and family. She likes the occasional geek wine, but still prefers red and white wines to orange ones.

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Beth's Choice:

Think Gavi is insipid, bland and watery? This refreshing, bright, mineral-laden white from Piedmont is sure to change your mind.

Gavi di Gavi Il Poggio di Gavi 2012 (Piedmont, Italy)

The StoryWhy I Bought ThisFood Pairing

As spring really, really approaches (I think it's the real thing this time, we've had a lot of false starts this year), the Gavi di Gavi Il Poggio di Gavi 2012 is one of the first wines I'll be reaching for. Gavi, along with Soave, Orvieto, and Lambrusco, is one of those wines that got a bad rap in the 1970s and 1980s for being bland, insipid and made with a cynical sense of commerce. In the right hands, however, all those adjectives fall away, and we're left with what the wine was originally meant to be: a refreshing, bright, mineral-laden Piedmont white, made from 100 percent Cortese, with a hint of bitter almond. In short, Gavi is the perfect wine for spring.


I enjoy wines that display a textbook expression of the grape while still being exciting to drink. In the case of wines like Gavi and the others mentioned above, I try to choose wines that pleasantly surprise those who still believe the lingering stereotypes of the wine. In the case of Il Poggio di Gavi, we're talking about a third generation winemaker, Francesca Poggio, who carries on her grandfather's tradition of making serious Gavi from small yields, not the watery plonk that some might believe all Gavi to be. Often customers are resistant when I suggest a Gavi to them, but I notice that they usually come back for more of this one.


Think spring! Pasta with fresh peas and cream, red snapper simply dressed with good olive oil and a snip of herbs, chilled shellfish, a tian of green and yellow squash. This wine’s freshness matches the freshness of all that spring has to offer in the way of bright, neutral (barely citrusy) acidity, and a pleasant ping of bitter almond. It also makes a very fine aperitif. Start drinking it this year, and you might find yourself drinking Gavi all year round.

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