Sommelier talks wine, science, baseball

By VEGAS INC Staff (contact)

Monday, July 27, 2015 | 2 a.m.

Kim Wood, director of wine at Aria, was responsible for selecting the wine pairings at this year’s Vegas Uncork’d for a celebrity chef brunch at Bardot Brasserie and an all-star feast at Aria. Wood is a Johns Hopkins University-educated biomedical engineer but chose a career in the hospitality industry.

Why pursue a culinary career instead of engineering?

I’d have to credit the impulsiveness of youth. It was something I had been casually interested in, and it was a part of my life since I was 16; one of my first jobs was working at a deli. I always liked the fast-paced nature of the industry but never really saw my place in it until I was introduced to the world of wine from someone who had a true passion for it. He gave me the confidence to believe that a career in wine was possible, then offered me my first job.

Any similarities between wine and biomedical engineering?

Wine touches so many different facets of science, history and economy. The diversity of study in biomedical engineering, from chemistry, biology, biochemistry and physics, all touches some part of wine making and contributes to the finished product you see in the bottle.

What bottle of wine do you dream about?

My palate gravitates to wines that have secondary characteristics associated with age. Flavors like iron, aged meat, dirt and other oxidative characteristics can be derived only from a slow and deliberate aging. These flavors make a wine unique, and when they are paired with fruit, spice and floral characteristics, they create a unique expression and a memorable experience.

What is the best business advice you’ve received, and whom did it come from?

A career in the wine industry isn’t always linear, and many times you’re taking a risk with every new job. When I was deciding whether to move to Las Vegas and open Aria, my grandfather said, “Don’t be afraid to take a risk; always have a plan B.” Fear can be paralyzing, and I think more often, the source of regret is not what was done but what wasn’t.

What’s the biggest issue facing Southern Nevada?

The California drought and its ramifications. This is unprecedented in terms of scope and industries potentially affected, many of which have a direct correlation to the hospitality business that is the backbone of the Las Vegas economy.

What are you reading right now?

I’ve recently gotten hooked on Tong magazine and bought a lot of back issues. I’m working through them, slowly. Basically, the idea is they chose a theme in the world of wine and find experts to write essays addressing it. It’s fairly groundbreaking in terms of the depth of information they are able to accumulate. It would be respected by even the nerdiest of wine nerds.

What do you do after work?

It depends, but it usually revolves around something relaxing. Sometimes it takes the form of a workout or a book; other times, it’s a lot more cliché — a glass of wine on the couch.

Describe your management style.

I really try to focus on preparing my team to achieve whatever goals they want out of their career in the wine industry. Though I’d hate to lose any one of them, in this marketplace, it’s inevitable that some of my staff will go on to other challenges, and I feel it’s a responsibility to get them prepared to do so.

Where do you see yourself and your industry in 10 years?

I’m sure I’ll still be working hard and trying to continue to wrap my mind around the ever-expanding world of wine. The amount and quality of wines I am exposed to have risen exponentially over the past 10 years, and it seems the pace is still increasing. Technology has been introduced to the wine-making process in a major way over the past 50 years and, as a result, people are producing better wine than ever. The prospect of what I’ll be introduced to in the next 10 years is exciting.

What is your dream job, outside of your current field?

Professional baseball player — not that that was ever a goal of mine, but there is something to be said for a long season playing the same sport you did as a kid. Baseball has so many dramatic narratives that play out over the course of a season between teams, players, pitchers, batters. The season has a long memory, but there is so much subtlety and gamesmanship that goes into the game at the professional level.

Whom do you admire and why?

There are a lot of people in my family who deserve mention and a lot of people worldwide. I think people don’t realize the impact they have on other people’s lives. I admire those who strive to inspire others, promote hope and take the time pass along knowledge and experience in an effort to pave the way for others. It’s unselfishness of time and experience that has led to the greatest gains in humanity.

What is your biggest pet peeve?

Intolerance of any sort. One of the attributes most associated with living in America is the belief that everyone can have a chance to become anything; the only way one can truly expect to not be judged is to not judge others.