Check Out Josh Neimeyer’s Story

Today we’d like to introduce you to Josh Neimeyer. 

Hi Josh, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstories with our readers?
Moved to SD from Cleveland, Ohio for a job in 2007. 

I have always been passionate about wine and the wine industry, so while working my day job, I started a business in the wine industry in 2015 called Take in Baja & The Grape Underground, that does wine & food tours from SD to Valle de Guadalupe, Mx as well as private wine and food events. I specifically focus on small family, boutique, and garagiste wineries. I think small wineries are making the best wines in the world. My plan was to grow the wine business and have something to fill the gap after retirement. 

I began studying to be a sommelier/wine educator in 2018, so I could increase my knowledge about wine and get certifications that could help grow my wine business. Unfortunately, I got hurt at my day job in 2018 and got very ill after an elbow surgery. After a four-year battle with the post-surgery illness, I was forced to medically retire after 15 years. 

While recovering from the post-surgery illness, I did a private wine tasting for my current business partner, Mike Varga (a vineyard owner and winemaker), and a group of his friends. Mike and I stayed in touch over the following few months. Mike invited me to lunch one day and told me about his plans to open a wine bar. He said that he was currently in negotiations for a space in The Headquarters at Seaport Village. Mike told me how I made a great impression at the private wine tasting. He asked me to create a wine program for his wine bar and be a 50/50 partner. Vinicola Varga Wine Bar was born out of that lunch meeting. I gladly excepted and we are set to open on July 13, 2022. 

Mike and I are incorporating the small family, boutique, and garagiste wine concept into Vinicola Varga Wine Bar. The goal is to create a non-pretentious atmosphere around wine. The wine industry has done a great job at intimidating people and making wine too complicated. We will pour great small family wines and create a welcoming environment for all levels of wine knowledge. As one of my mentors in the wine industry Wes Hagen says, “Wine should lead to a conversation on everything else but itself. It also keeps us at the table for an extra hour every day with the people we care about and what would you pay for that?” Mike Varga and I firmly believe in Wes’ sentiment and Vinicola Varga will embody that philosophy. 

Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back would you say it’s been easy or smooth in retrospect?
For me, the road from 2018 to now was very rough. I had to reinvent myself very quickly after getting sick and medically retired. The illness posts 2018 surgery almost killed me when my children were babies. I’m still on immune-suppressant medication today. However, I kept my nose to the grindstone knowing that an opportunity would present itself if I worked hard to perfect my craft. 

Can you tell our readers more about what you do and what you think sets you apart from others?
I consider myself a wine educator, not a Sommelier, even though I work in that capacity with my personal business and at Huntress Steak House in the Gas Lamp. I specialize in pairing wine and food and the theory behind it. I help to create unique wine and food pairings in order to enhance people’s dining experiences. I also specialize in making people feel comfortable around wine by not using big wine industry terms and explaining the why and how behind food and wine. 

I am most proud of reinventing myself in the face of a critical illness and not giving up, even after nearly dying. 

What sets me apart from others is my ability to make people comfortable around wine via my genuine character and personality. I get meaning and purpose from serving others and introducing them to new things. 

Is there anyone you’d like to thank or give credit to?
I am forever grateful to my business partner, Mike Varga for giving me a chance to run his wine program and partner with him. Mike is a great leader with an extreme amount of integrity and motivation. The faith he has put in me to create the wine program for Vinicola Varga has inspired me to make sure Vinicola Varga is one of the best wine bars in SD. 

When I was starting my personal wine business, a few people in the wine industry took a chance on me and mentored me through the beginning stages of my wine journey and career. I still call on them today when I have questions or am unsure about something. 

1. Wes Hagen who is the brand ambassador for Miller Family wines (former winemaker and vineyard manager at Clos Pepe) has taught me about the history of wine and what makes a good wine. He is one of those guys who lit the fire that got me into the wine industry. He wears his passion for wine on his sleeve and it’s contagious! I model myself after him in almost everything I do in the industry.

2. David Scheidt, owner of Mastro Scheidt Family Wines took his time to teach me about the business end of wine. I learned a lot about the inner workings of the wine industry and how to create a wine program. I enjoy my conversations with Dave because we bounce a lot of ideas off of each other and problem-solve weak spots or pinch points in the wine industry together. He has really helped me grow.

Pricing:

• By The Glass = $10 – $35
• Half Bottle Program = $40 – $80
• Corkage = $15 – $25
• Wine Bottles to go = $25 – $200

Contact Info:

• Website: www.vinicolavarga.com
• Instagram: @vinicola_varga_wine_bar