Congratulations to Ashleigh McFadden of Nàdair, MICHELIN Guide Atlanta 2024 Sommelier of the Year winner, presented in partnership with Franciacorta!
Led by Chef Kevin Gillepsie who also runs Gunshow, Nàdair focuses on giving back to the Earth and local community. The Scottish-Southern restaurant works with local farmers, uses whole ingredients, and composts as much as possible.
Resonating with this focus on sustainability, Ashleigh McFadden brings a similar philosophy to her wine selection. The program is refreshing, smart, and dialed back in the best way. American wines are a point of pride and don't be surprised if they pour something from the East coast.
We spoke with her recently to learn how she picks new wines and what she's drinking right now.
How were you introduced to the world of wine?
I started working in restaurants in 2006 as a summer job in Lithonia, Georgia. I continued working to pay my bills through college at Howard University in Washington, D.C. And then I just never stopped. I got hooked on working in restaurants and serving and waiting tables.
I had the opportunity to work with a Master Somm at Range in Chevy Chase, Maryland and some Advanced Somms at RPM Italian in D.C. They were like, ‘you're kind of good at this.’ And I was like, ‘I am kind of good at this.’
What’s your criteria for adding a new wine to your list?
First of all, they have to be good. All of the wineries that I focus on getting on the wine list are sustainable, organic, and more than likely biodynamic. Not necessarily certified because you can be organic, sustainable, and biodynamic without having those certifications. Some people can't afford those certifications. They're a lot of money.
I try to focus on smaller families and smaller farms, as well as women winemakers, because I feel like those are things that should be highlighted.
How has your taste in wine changed over time?
It’s definitely grown. When I was younger, I would only drink what was available. I was a broke college kid, so I was drinking the cheapest, the Two Buck Chucks at Trader Joe's. Whatever was available. When I started to learn more about wine and work in better restaurants, I was exposed to more quality wine. That helped me evolve my palate.
What are you drinking these days?
With this weather, it's super easy to drink. Riesling from Mosel. I'm obsessed. I really love bubbles. Champagne is good all the time with every meal in any weather. I'm kind of waiting for the temperature to change because I love Brunellos, so I can't wait for that to be the drink of the moment.
What's your ideal meal and pairing?
A bone-in filet with foie butter and a Brunello.
Favorite wine-related film, book, magazine, etc?
American Vintage: The Rise of American Wine. It’s an anthology, a history of American wine since its inception. But it's written kind of like a soap opera. I love history, so it is definitely in my wheelhouse.
I also love The Food That Built America on the History Channel. It goes through the history of food in America, and how certain big businesses like Hershey, Coca-Cola, and Burger King came to be.
What's the biggest misconception about being a sommelier, or wine in general?
That it's only for snooty people. Wine is for everybody, and wine goes with everything. When guests talk to me about what I would suggest for them, I always give them my suggestion, but then I say, ‘it's what you like, it's your palate, it's your meal.’ People think the somm is there to sell you something. No, I'm really here to make you have the best experience and to give you the best wine for what you want.
Do you have any advice for someone who wants a career like yours?
Drink a lot of wine, and drink lots of different types of wine. It’s about expanding your palate and experiencing different things. Not everyone likes the same thing, but if you've tried a lot of different foods, wines, and pairings, you have an ability to help navigate what's best for the guests.
Hero image: Brandon Amato / Ashleigh McFadden
