Hearing her gourmet wine nuts described as “totally insane,” was one of Erika Heinemann’s favorite compliments, she said.

For two years, Heinemann’s been serving up wine tasting experiences with her gourmet food and wine pairing business “Savvy Wine Food.”

One of her newest offerings is gourmet wine nuts — slow roasted California Mission almonds seasoned with fresh herbs and spices.

“Everyone has become so accustomed to eating either salty nuts or smoked almonds, so when they taste our gourmet wine nuts, it’s like we’ve awakened their senses and stimulated their palate,” said Heinemann.

“It’s really amazing and gratifying for me to see people’s reactions after tasting (them).”

What three people would you most like to have dinner with?

Julia Child, Daniel Boulud and (actor) Kevin Kline.

What job would you like to try/not like to try?  

I would not like to work for the IRS or tax board. I would like to try home and landscape design.

What was your first job?

Making smoothies at Kaysers Nutrition Center in Santa Barbara. I was 15.  

How did you get into this business?

I discovered the magic of food and wine pairing while in culinary school at CCA (California Culinary Academy, San Francisco). After graduating with honors from CCA, I moved to Napa to work under Thomas Keller at The French Laundry in Yountville. I then honed my skills as the executive chef for Duckhorn Wine Company in St. Helena. It had always been a goal to start my own business, and ever since I made the decision to attend CCA and then move to Napa, things have fallen into place. It’s been a delicious, wild ride.

What is the biggest challenge your business has faced?  

Bringing to market Savvy Wine Food’s gourmet wine nuts. Because we’ve literally created a brand new product (with our gourmet wine nuts) for the gourmet retail space and wine industry, we often have to do a lot of education around food and wine pairing with our customers, whether consumers, wholesale/retail outlets, or even wineries.

I can’t live without:

Cheese, wine, my passport.

What is one thing you hope to accomplish in your lifetime that you haven’t yet?

Write a cookbook, speak fluent Italian, live bi-continentally.

What’s something people might be surprised to know about you?

I am a pretty good athlete. In fact, I can throw a football better than most men I know. I also raced Alaskan sled dogs, and I was a recruited volleyball player out of high school but a knee injury ended my volleyball career.

What was your childhood ambition?

To be an actress.

What other business person(s) would you like to see featured in “10 Questions?”

Jack and Dianna Varozza of Varozza Vineyards.

Greg Winkle of Lightspeed Capital.

More from Erika Heinemann, Chef Owner, Savvy Wine Food

What’s the worst job you ever had?

Telemarketing for my university’s annual fund (San Jose State University). I don’t usually handle rejection well.



What’s on your to-do list?

This winter I am going to finish a business plan to expand Savvy Wine Food so that I can meet growing demand and fill a niche service that I believe is missing here in the valley but really needed.

What is your favorite charity?

There are many worthwhile causes, but this year my husband and I decided to sponsor an orphan child in Africa through the Christian Foundation for Children and Aging. CFCA is an amazing organization, with nearly 95 percent of the money actually going to the children.

If you could change one thing about your business, what would it be?

I’m ready for a storefront. I want more interaction with my customers, plus I have a wealth of ideas for creating new food and wine pairing complements and dishes.   

What’s your favorite gift to give?

I have a large garden at home so I often give my friends a bouquet of flowers. I also enjoy baking for family and friends, which never seems to get old with them. The neighborhood kids often tell me they can smell aromas emanating form my kitchen’s windows…they love it when I’m baking and usually benefit from it.

If you could be anywhere right now, where would you be?

Thailand.

What’s one thing Napa could do to help local business?

Keep encouraging the revival of downtown, perhaps through tax breaks and other incentive programs for small, private business owners. Also, square footage costs and rental spaces must be made affordable so that private business can not just survive, but ultimately thrive. If this happens, then new boutique businesses will be attracted to Napa and prosper rather than the large chains, which we don’t need. Take a walk around Sonoma’s Town Square or through downtown St. Helena. Tourists are attracted to these quaint towns because of the charm and uniqueness of the local boutique shops and restaurants. Napa needs to give the people what they want, and I don’t believe another chain retail store is necessarily the answer.

What’s the most significant project you’ve been involved with in your career?

Launching Savvy Wine Food.

Who do you most admire in the business world?

My step-father, Kevin, who runs a very successful photography business in Southern California. He makes solid business decisions to grow and expand his company, and is always fair and generous with his employees.

For more from Erika Heinemann, chef owner, Savvy Wine Food go to www.napavalleyregister.com/business

Each Wednesday the Napa Valley Register’s Business Focus asks “10 Questions” of a local entrepreneur or businessperson. Readers are welcome to suggest business people to be profiled. To suggest a candidate for “10 Questions” e-mail: jhuffman@napanews.com