Sommelier Ned Morris was born to do wine. His expertise and unique perspective on the sommelier business helps him create delicious table wines that ensure your menu is the star. Ned’s family is from Walla Walla, and he grew up in Wilamette Valley. He spent all of his holidays in Walla Walla. Wine country was in Ned’s blood from the very beginning, but this wasn’t the first career Ned pursued. So, how did he get there?
Ned went to Iona College to play water polo and study business advertising, and water polo took him to Australia to play semi-professionally. While there, he got to know local winemakers, and he showed a natural talent at wine connoisseurship. He was invited into the business by some friends, and they sent him to Penfold’s Estate, a high level sommelier school in Australia. Though he’s not quite a master sommelier, he’s pretty darn close.
In 1998, he moved back to the States with his wife, Susie, and he decided to obtain his Master’s of Science in Food Science. The sole purpose of this training was to learn the fermentation and production of wine, and in 2002, he defended his thesis. Armed with wine expertise and precise science, Ned is a unique and highly trained sommelier.
He worked as the sommelier for Bubble Canyon wine, but when the owners decided to pursue other activities, Ned secured 50 barrels of wine and sought new investors for the winery. He developed a partnership with Dr. Arne Michalson and several investors, and they bottled their first wine in 2009. They bottled their second wine under the label Reasons Wines in June 2010, and it is called The One.
Ned says that his wine is unique because it has been designed to complement the food with which it is eaten, and it is the harmony to the food’s song. He sees himself as both artist and scientist, because the fermentation method requires precise science, but the blending is all about the art. He designs wines that are balanced and versatile, and he wants it to be the go-to wine when planning events with friends. It is well priced and high quality, so you can use it to impress clients and celebrate with friends.
Reasons Wine glows under Ned’s expert touch. He creates a wine that encourages customers to keep coming back. His wine is easy to drink and pairs really well with a multitude of foods. The Cabernet Sauvignon goes equally well with a juicy steak as it does with a hearty ragout, and these meaty dishes accentuate the fruity nature of the wine.
Several cases of Reasons Wines were donated to Big Table’s June 7th dinner in Spokane, and it contrasted many of the courses very well. It was mild yet flavorful enough to stand up to the rack of lamb without overpowering the bright herb salad.
In addition to Cabernet, Reasons Wines now offers a spicy Malbec, which Ned recommends pairing with smoke meat or fish. It works well as a barbeque wine and can handle spicy food. Reach for that this summer, and your guests will be asking where you purchased the wine.
Contact Ned Morris at Reasons Wine by visiting the website. You can also email him.
