We were lucky to catch up with Deanna Ornelas recently and have shared our conversation below.
DeAnna , so good to have you with us today. We’ve got so much planned, so let’s jump right into it. We live in such a diverse world, and in many ways the world is getting better and more understanding but it’s far from perfect. There are so many times where folks find themselves in rooms or situations where they are the only ones that look like them – that might mean being the only woman of color in the room or the only person who grew up in a certain environment etc. Can you talk to us about how you’ve managed to thrive even in situations where you were the only one in the room?
When I was first starting out in wine I rarely saw Mexican American women like me in this industry, so a lot of what I learned about navigating unfamiliar wine spaces was through my own trial and error. Using my diverse background and upbringing I learned to draw people into my sphere by taking a genuine interest in them and creating meaningful connection through conversation, making the wine seem almost secondary. Using our differences forced me to dig deep to find my confidence in who I was among the negative noise and learn to hold true to who I was.
Great, so let’s take a few minutes and cover your story. What should folks know about you and what you do?
Through my company Cosecha, I’m doing monthly pop-up dinners with local Portland chefs that feature wines and food from Mexico. I use my level three Wine and Spirts Education Trust certification to help curate wine lists, pairings and educational tastings for all. If you’d like to work together to create memorable wine and Mezcal moments reach out at [email protected] or @cosechawinebar
In addition, I work as Tasting Room and Hospitality Manager at Winderlea Vineyard and Winery in the world-renowned Willamette Valley for the past 10 years. Here I discovered that wine can be accessible to all. As a result, I’ve come to believe in the power of personal narrative to bring about a more equitable wine industry. In addition to wine country, I’ve spent time in many Mezcal producing states throughout Mexico learning the tradition, history and culture of Mezcal.
I’m actively involved in the Vineyard Steward movement as president of the nonprofit, AHIVOY, that empowers vineyard stewards through education. Due to the lack of diversity in positions of power in the wine industry, I wanted to help those whose experiences resonated with my own. I’m excited for the future and the evolution of the wine and Mezcal industry.
Looking back, what do you think were the three qualities, skills, or areas of knowledge that were most impactful in your journey? What advice do you have for folks who are early in their journey in terms of how they can best develop or improve on these?
What I’ve found to be the most impactful skill to have in my journey was to simply understand how to communicate what your needs and wants are when interacting with others.
For anyone getting into the wine industry for the first time, remember to always bet on yourself, be your own biggest fan and cheerleader. Lastly, don’t wait for permission to do the big thing you’ve always wanted to do. You are ready and you are qualified. Probably more than you know.
Okay, so before we go we always love to ask if you are looking for folks to partner or collaborate with?
My goal is to do more national and international pop-ups featuring wines and Mezcales from Mexico. I specialize in working with personal chefs, artists, travel agencies, restaurants, wineries and beverage importers. Feel free to reach out at [email protected] or @cosechawinebar
Contact Info:
- Website: https://www.cosechawinebar.com
- Instagram: @cosechawinebar
- Facebook: cosecha
Image Credits
Josh Chang
Sean Carr
Wolf Works
so if you or someone you know deserves recognition please let us know here.
