Our Certified Experts of Wine (CSW)

The Certified Specialist of Wine is an intermediate/advanced level certification course and is geared towards those who want to expand their knowledge of wine but may not necessarily want to be a sommelier or work in a restaurant. An individual must pass a rigorous exam that tests their knowledge of the characteristics of wine, viticulture and wine production.

Schnucks is proud to have more Certified Specialists of Wine (CSW) than any other grocer and currently has 27 CSWs. Our Schnucks CSWs and Store Liquor Managers are a unique resource for our customers, and we’re excited to help you find the perfect wine.

Meet Our Certified Specialist Of Wine, Stephen Gitto

1. Tell Us About Yourself!

I’m the Liquor Manager at Schnucks Lindbergh. I passed the CSW exam in 2006 and the Certified Wine Educator (CWE) exam in 2009. I am also an Advanced Sommelier through the Court of Master Sommeliers. I am the only Advanced Sommelier working for Schnucks and also one of 5 in St. Louis.

2. What Advice Would You Like To Share With Customers?

It is not a big deal if cold beer warms up before being chilled again, as long as it isn’t too hot, of course. So, don’t feel prohibited from buying out of the cooler.

3. September Is National Bourbon Heritage Month! To Celebrate, What Are A Few Recommendations?

I’m a fan of Basil Hayden, Russell’s Reserve 10 year and Michter’s.

4. Anything Else?

I’m always excited when a new customer shops at my store and is amazed by what we have. The Liquor Department at Schnucks Lindbergh has the largest and most diverse selection of wine in St. Louis. As far as retail in general, it is also one of the best selections in the United States. Not just for grocery stores.

Meet Our Certified Specialist Of Wine, Gary Paplanus

1. Tell Us About Yourself!

I am the Liquor Manager at Schnucks Woods Mill. I am a Certified Specialist of Wine (CSW) and a Certified Beer Server. I have been at Schnucks for 33 years. Once I became a Liquor Manager, I used my passion for food and food preparation to begin pairing wine and beer with different meal selections.

2. What Is A Common Question You Get From Customers?

I am frequently asked, “What wines or beers pair with different foods?” My simplest answer would be to pair a Cabernet Sauvignon with steak, Fume Blanc with grilled chicken, Riesling with bleu cheese or Pinot Noir with a traditional Thanksgiving meal.

3. What Is Your Favorite Wine Or Beer And Why?

If people ask me what my favorite wine is, I usually say a Red blend. I like Red blends because they can vary in style from a Bordeaux to a non-traditional blend. For example, a blend that uses Cabernet Sauvignon, Merlot, Petite Verdot, Cabernet Franc and Malbec would be considered a Bordeaux blend.

4. Any Predictions Or New Things Happening That You're Excited About In Regards To Wine/Beer/Spirits?

The continuous growth of rosés is something new and exciting that is occurring this year. It’s fun to see shoppers broaden their palettes.

I have also seen interest in the sampler 12 packages of beer increase. The sampler gives the customer a great chance to try new seasonal items along with their favorites all in one package. Urban Chestnut has a good sampler that includes their go-to’s plus a seasonal IPA that is easy drinking and refreshing. Leinenkrugel has a nice sampler for the summer, which includes 4 different Shandies from their summer to watermelon. It’s a very easy drinking beer for people looking for something light and refreshing.

Meet Our Certified Specialist Of Wine, Barb Hunt

1. Tell Us About Yourself!

I’m the Liquor Manager at Schnucks Cottleville and I have been a Certified Specialist of Wine (CSW) for 5 years. I had been warned by another CSW that it was a difficult process. I was not convinced until I started taking the class. I studied every day for 9 months to pass the test!

2. What Is A Common Question You Get From Customers?

I get asked “What’s new?”—especially when talking about beer. We have some excellent local selections. Logboat and Burr Oak out of Columbia and Mother’s Brewing from Springfield are all great choices.

3. What Is Your Favorite Wine Or Beer And Why?

I am currently into Pinot Noir because I appreciate its ability to pair well with many different foods.

4. Any Predictions Or New Things Happening That You're Excited About In Regards To Wine/Beer/Spirits?

I think we will be seeing more interest in local offerings. I am hearing more from customers about local distilleries. There is a lot of interest in bourbons and whiskeys. Wood Hat Spirits and Pinckney Bend Distillery are located in Missouri. 4 Hands Brewing just came out with a gin. And, breweries that offer a more experiential approach, like Logboat Brewing in Columbia, Missouri, are trending. People like to hang out, listen to music and play games while enjoying great local beer.

Meet Our Certified Specialist Of Wine, Matt Wider

1. Tell Us About Yourself!

I’ve worked at Schnucks for 43 years. Currently, I am the Beverage Alcohol Field Merchandiser and Special Events Coordinator. I have been a CSW since November 2008. I am also a Certified Specialist of Spirits (CSS), Certified Beer Server (CBS), Certified Sommelier (CS), Wine & Spirits Educational Trust 2 (WSET II) Napa Valley Vintners (NVV) and a graduate of the Culinary Institute of America (CIA) for wine.

2. What Is A Common Question You Get From Customers?

"What is the difference between bourbon and whiskey?" The answer: all Bourbon is whiskey, but not all whiskey is bourbon. I believe the confusion starts because we hear about Scotch, Canadian, Japanese and Irish whiskeys. These whiskeys only come from those countries but are all whiskeys. By international law, those whiskeys are protected by their names.

So the question is, how did bourbon get its name? There is a long story going back to the Revolutionary days of our country. One story credits Elijah Craig, a Baptist Minister, who lived next to Bourbon County, Kentucky. The story goes that Elijah Craig burnt barrels to kill the smell before shipping his whiskey to New Orleans. By the time the whiskey got to New Orleans, it turned brown and everybody loved it. The burnt barrels gave the whiskey caramel and vanilla notes which made it sweeter. This, in turn, took away any harshness from the distillation process at the time.

It was not until May 4, 1964, that Congress recognized bourbon whiskey as a “distinctive product of the United States”. With this, these U.S.-made whiskeys were now known as bourbons, distinguishing them from any whiskey made outside of the U.S. Bourbon whiskey is classified as the original American spirit and can be made anywhere in the U.S. Whiskey made outside America cannot be called bourbon.

3. What Is Your Favorite Wine Or Beer And Why?

This is a hard question to answer because it changes all the time. I love all wines from Cabernets to Pinot Noirs and Chardonnay to Rieslings. (I love dry rieslings the most!) I guess that I would say that I am “stuck” on Petite Sirah now. The grape produces a big, assertive red wine with powerful tannins and dark, almost black color. The flavors of pepper and nutmeg dominate the fruit flavors of berry and boysenberry jam.

4. Any Predictions Or New Things Happening That You're Excited About In Regards To Wine/Beer/Spirits?

The whiskey craze is not slowing down. I do see tequila on the rise. When you start to explore in tequila, please keep in mind you only want to try 100% pure de agave spirits. There are many out there and will give you clean crisp taste from the Blanco to the barrel aged Anejo. I did pick out my own single barrel of Anejo from Tres Agaves. It is at the Des Peres store. Whatever your favorite – wine, spirits or beer – please enjoy with friends, food and lively conversation.

Meet Our Certified Specialist Of Wine, Tom End

1. Tell Us About Yourself!

I’m currently the Liquor Manager CSW, CBS at Schnucks Kirkwood. I started working for Schnucks in 1986 in the Produce Department when I was in college. In 1999, I went on a family vacation to Austria, Switzerland and Germany. It was that trip that sparked my interest in wine. In 2000, I became the liquor manager and earned my CSW in 2008.

2. What Is A Common Question You Get From Customers?

I get asked quite often, “What is a good dry white wine for cooking?” I like to use a Sauvignon Blanc because most are aged in stainless steel tanks and give the dish a clean, fresh taste.

3. What Is Your Favorite Wine Or Beer And Why?

My go-to wine is a full-bodied Cabernet Sauvignon from Napa Valley. Nothing complements a juicy rib eye steak better than a Cabernet Sauvignon! And although I appreciate many styles of beer, my favorite is still a lager style. I like to stick to the local brews like Urban Chestnut Zwickel and a traditional Budweiser.

4. Any Predictions Or New Things Happening That You're Excited About In Regards To Wine/Beer/Spirits?

The next new trend is craft tequila. It’s trending on the coast right now. Craft tequila can be described as small batch tequila with specialty flavors. One of the new craft tequilas that I carry at Kirkwood is Codigo 1530. The store has three types: Blanco, Rosa and Reposado.

The Blanco is unrested (not aged in a barrel) with tasting notes of mineral character and citrus.

The Rosa is rested one month in uncharred Napa Cabernet french white oak barrels with tasting notes of bright agave character and floral notes of Cabernet Sauvignon.

The Reposado is aged 6 months in charred Napa Cabernet french white oak barrels. The charred barrels lead to a tequila with notes of vanilla, toasted caramel and cocoa powder.

Meet Our Certified Specialist Of Wine, Mary Jo Gilsinn

1. Tell Us About Yourself!

Currently, I am the Beverage/Liquor Manager at Schnucks Eureka. I have been working for Schnucks since 1987. My passion for wine began when I was given my first Liquor Department to manage over 15 years ago. I was given the opportunity to study and become a Certified Specialist of Wine. After that, I became a Certified Beer Server. It has been a learning experience for me every day since!

2. What Is A Common Question You Get From Customers?

I am asked most often “What’s the difference between cooking wines in the Grocery Department and wine off the shelves in our Liquor Department?” First, I explain that cooking wines are made primarily to be undrinkable because of added salt and other ingredients. Secondly, they are not shelf stable once opened for use. If refrigerated after use, red wines last only one day and white wines only three days. These items are definitely lower-quality wines.

My rule of thumb is to always use a quality wine when cooking and recommend that you should never purchase a wine that you wouldn’t drink!

Based on recipes given to me by my customers, these are my suggestions for wines to use when cooking:

Chicken, Fish or Turkey – I suggest a dry white such as Sauvignon Blanc, Pinot Grigio or Unoaked Chardonnay. If those items are going to be cooked with butter, I would then suggest an Oaked Chardonnay because the richness can handle a full-bodied white. A spicy or bold recipe would do best with a fruity Riesling to counteract the spices.

Beef, Lamb or Pork – I suggest a dry red. In recipes that are hearty, I would recommend a Zinfandel or Petite Sirah. If these same meats are simmered, I would suggest a Pinot Noir or Chianti (Sangiovese). When asked about fortified wines, which have more intense flavors because of increased alcohol levels, I would offer these suggestions. Port has a very rich sweetness that goes well with meat-based dishes. Sherry has a nutty roasted flavor that can enhance any soup, stew or sautéed dish. Madeira is rich with toffee caramel tones and is often used for sautéed mushrooms. Marsala has a caramel-like fruitiness that goes great with Mediterranean dishes.

3. What Is Your Favorite Wine And Why?

My favorite wines are Cabernet from Napa and Alexander Valley. I especially enjoy well-rounded wines with mild tannins and fruit-forward tones of jam.

4. Any Predictions Or New Things Happening That You're Excited About In Regards To Wine/Beer/Spirits In 2018?

New Barrel-Aged Bourbons are entering the market at a rapid pace. I think this category will become even more specialized throughout the year. The variety and availability is astounding. No need for customers to shop anywhere else. Schnucks will have it!

Meet Our Certified Specialist Of Wine, Stacey Seipp

1. Tell Us About Yourself!

I’m the Liquor Department Manager at Schnucks Ballwin. I am a Certified Specialist of Wine (CSW), Certified Beer Server (CBS) and Wine & Spirit Education Trust Level 2 (WSET II). I earned my CSW in 2012 and just had my 30 year anniversary in October 2017. In 2010, I became Liquor Department Manager. It was intimidating at first, but I was ready for a new challenge in my career at Schnucks.

2. What Is A Common Question You Get From Customers?

I get asked, "What is the best wine for a dinner party/hostess gift?" If they know the menu, I match the wine with the food. A simple answer is white wines for lighter dishes and reds for heavier dishes. But if they aren’t sure what’s for dinner, I suggest a sparkling wine because it pairs well with a variety of foods and is always a great gift.

3. What Led You To Become A CSW?

I switched from being a Bakery Manager to a Beverage Alcohol Manager in 2010. I wanted to learn everything I could about my new department. At that time, Scott Schnuck felt it was important for everyone to be an expert at the position they held. I was encouraged by Dave Birkenmeier to take CSW classes to help me do that.

4. What Is Your Favorite Type Of Wine And Why?

Cabernet Sauvignon. Cabernet has it all: fruit, complexity, acidity and aging.

5. What Is Your Favorite Wine From Our Expert Picks Line Of Wines?

Giancarlo Prosecco. It can be used at the beginning or ending of a meal or used to make a mimosa.

6. What Is The Best Wine You've Ever Had? What Made It Memorable?

The best wine I have ever had was at a wine tasting. It was a Far Niente Estate Cabernet. What made it memorable was how, from beginning to end, it tasted perfect. It hit every taste bud, and when I turned to have my husband taste it, I bumped the server and she tipped ever so slightly and spilled red wine all down my husband’s tan slacks. Luckily, it was near the end of the tasting. A harmless accident that made a memorable moment.

7. What Are Your Favorite Wineries To Visit?

I have only been to local wineries, which we are lucky to have a great number of in Missouri and Illinois. My favorite is Montelle.

8. What Wine Countries Have You Visited? Which Ones Are On Your Bucket List?

I haven’t visited any wine countries outside of Missouri. They are all on my bucket list, and Italy and France would be at the top. I will eventually visit the West Coast (California, Washington and Oregon) to visit as many of the wineries there as I can. It will take multiple trips. I have heard the wine train is a wonderful way to travel through wine country.

9. When Reviewing A Wine Menu At A Restaurant, What Do You Pay Attention To (Country Of Origin, Description, Date, Price, Etc.)?

When I review a wine list from a restaurant, I look for something familiar and the price. Here is a tip: call the restaurant ahead of time and see if they allow you to bring in your own wine and ask what their uncorking fee is. This way you can stop by Schnucks and pick up your favorite on your way.

10. What Are Your Favorite Food Pairings For Red Wine? White Wine? Bubbly?

When pairing wine and food, it’s good to match color with color. Pinot Noir is excellent with barbecue. Fume Blanc is fantastic with a crawfish boil. Chardonnay with chicken, Gewurztraminer with turkey, Rose with a charcuterie board, Merlot with hamburgers, Cabernets with steak or even dark chocolate. I like to try many different combinations.

11. What Advice Do You Have For Those Who Want To Expand Their Palette And Knowledge Of Wine?

I would encourage them to go to as many wine classes as possible at the Schnucks Cooking School in Schnucks Des Peres.

12. In Addition To Exploring Wine, What Do You Enjoy Doing?

Besides exploring wine, I attend a wonderful church where I help in children’s church and teach 3rd-5th grade girls’ bible lessons. I enjoy spending time with family and friends. I follow Rachael Ray on social media and watch her show. She cooks a lot with wine and has many experts on her show. I was even a call-in guest on a Thanksgiving show!

Meet Our Certified Specialist Of Wine, Wes Powers

1. Tell Us About Yourself! How Long Have You Been A CSW And Can You Describe The Process Of Becoming A CSW?

I have worked for Schnucks since 2011. I’m currently the Liquor Manager at Schnucks Des Peres. I’ve been a Certified Specialist of Wine for just over three years. The CSW certification is a comprehensive wine program designed to give basic knowledge on all aspects of the wine – the science, history, geography and laws as they relate to wine.

2. What Is A Common Question You Get From Customers?

I am often times asked, “What is the difference between Pinot Grigio and Pinot Gris?” My answer is usually one of two: Short answer, they are the same grape, a mutation of the pinot noir grape. Longer answer, they are the same grape, but often stylistically different. Pinot Gris is the name used in France, and stylistically shows more roundness, even sometimes barrel aging. Pinot Grigio, the name for the grape in Italy, is usually lighter, more vibrant and exhibits the citrus side of the grape. Winemakers in other parts of the world use either term, often choosing based on which style they want – Pinot Gris for the Alsatian French style, Pinot Grigio for the northeastern Italian style.

3. What Is Your Favorite Wine And Why?

Currently my favorite wine is Pinot Noir (my favorite does change!). I love the versatility of Pinot Noir in pairing with foods. I also enjoy the wide range of differences in Pinot Noir based not only on terroir, but also through the winemaking process.

Meet Our Certified Specialist Of Wine, Janet Nicoletti

1. Tell Us About Yourself! How Long Have You Been A CSW And Can You Describe The Process Of Becoming A CSW?

I’m the Liquor Department Manager at Schnucks Richmond Center as well as Certified Specialist of Wine (CSW), Certified Beer Server (CBS) and Wine & Spirit Education Trust Level 2 (WSET II). I was CSW certified in 2008. The certification process is a year long commitment to study and taste wines including knowing all regions, varietals, appellations, law, fermentation, viniculture and much more.

2. How Long Have You Worked At Schnucks?

I’ve worked at Schnucks since 1977 and in the wine department since 1985.

3. What Is A Common Question You Get From Customers?

Which wines have no sulfites? All wines have natural occurring sulfites from the fermentation process. Some winemakers will add additional sulfites. A few wineries claim no added sulfites.

4. What Is Your Favorite Wine And Why?

My favorite is Oregon Pinot Noir. It’s 100% pinot/earthy/cherry/growing on the same latitude as burgundy France.

Meet Our Certified Specialist Of Wine, Deanna Susek

1. Tell Us About Yourself! How Long Have You Been A CSW And Can You Describe The Process Of Becoming A CSW?

I’m currently the Liquor Manager at Schnucks Lindenwood. Led by my passion for wine, I became a Certified Specialist of Wine (CSW) in January 2020.

2. What Is Your Favorite Type Of Wine And Why?

Red Zinfandel because it’s not overly tannic.

3. What Is Your Favorite Wine From Our Expert Picks Line Of Wines?

Goats Do Roam

4. What Is The Best Wine You've Ever Had? What Made It Memorable?

Stags Leap, a fantastic high-end Cabernet.

5. What Are Your Favorite Wineries To Visit?

My favorite winery to visit in Missouri is Montelle in Augusta.

6. What Wine Countries Have You Visited?? Which Ones Are On Your Bucket List?

Missouri wineries are the only ones I’ve visited, but California wineries are on my bucket list.

7. When Reviewing A Wine Menu At A Restaurant, What Do You Pay Attention To (Country Of Origin, Description, Date, Price, Etc.)?

The origin of the wine.

8. What Are Your Favorite Food Pairings With Wine?

I enjoy pairing sweet white wines with spicy foods, bubbly with cheese/cheesy dishes and reds with meat.

9. What Advice Do You Have For Those Who Want To Expand Their Palette And Knowledge Of Wine?

Find a Liquor Manager at a Schnucks store and get to know us! We have many sources to learn about wine, but my personal favorite is Wine Folly. They break down the information so simply.

10. In Addition To Exploring Wine, What Do You Enjoy Doing?

Cooking