Josh Fritsche has been heading up the label Tatum Cellars for years and if you were able to get one of his wines, you definitely enjoyed it. Now with Tatum Cellars being one of the wines made at Slate Mill Wine Collective, you have a much better chance of trying Josh’s wines. We are proud this month to feature Josh Fritsche!
- What did you do before becoming a winemaker (if anything)?
I spent 20 years in the restaurant industry, mainly fine dining.
- What is the toughest challenge about being a winemaker in Texas?
Obviously, we have our challenges with the weather, but I would say getting the world to notice the quality and passion of many in this industry has been the biggest challenge.
- Is winemaking an art or a science or both?
- What is your favorite food and wine pairing?
Stinky cheeses with sweet wines. Roquefort and Sauternes. Add some Foie Gras in the mix for good measure.
- If you didn’t make wine, what would you do?
With my passion for food and wine, I’d probably still be in the restaurant industry.
- What first attracted you to winemaking and how long have you been doing it?
I started early 2011. I was looking for a way out of the restaurants and this seemed like a lateral move.
- What is the most common question you are asked as a winemaker?
Do you drink wine ALL DAY?
- After a long day in the winery or vineyard, what do you do?
I have an hour and a half commute, so I tend to listen to podcasts. When I get home, I love to cook dinner and spend time with my girls.
- What’s the greatest part about being a winemaker?
The people you meet and places you go.
- What is your winemaking philosophy, that is, what are you trying to achieve with your wines?
Expression. I love wines that express personality and tend to try to coax that out of my wines.
- Anything else you would like to add?
I love this industry and am extremely proud of the progress we have made in the past few years.