by Anita Skogland

Charlotte has a growing number of wine professionals. Our new series, Grape Smarts, will highlight local wine leaders in the business of wine – including wine educators, sommeliers, retailers, importers, and distributors.

Shawn Paul, wine operations manager for Foxcroft Wine Company, oversees the company’s three locations in Charlotte as well as one in Greenville, S.C.  He previously held positions at Charlotte’s Corkbuzz and Dean & Deluca.

UP: Are you native to North Carolina?
SP: No, I am from Maine, and went to college at Clark University in Worcester, MA. I studied French starting in middle school and continued with French as my major in college, with classics and philosophy minors.

UP: What piqued your interest in learning about wine?
SP: I spent my junior year of college in Dijon, France and lived with a family who enjoyed wine with dinner. I saw that wine was an important part of French culture and history, especially in the Burgundy region where Dijon is located. As my class toured various regional wineries and eateries, I started to discern the different styles produced. When I came back to the States, I was too young to drink legally, but I wanted to continue learning. After graduation in 2000, I moved to New York City and started to work with beverages at Broadway theaters and restaurants. I really enjoyed engaging with the public and providing hospitality. I was fortunate to have managers who wanted to share their experience and knowledge about wine and to work in restaurants that had interesting wines from various appellations. I pursued wine education and earned a certified sommelier certificate. I also worked for Christie’s in their fine wine auction department.

UP: When did you move to Charlotte?
SP: My wife and I moved in 2014. We wanted to be close to family as we were expecting our first son. Her sister introduced me to the manager for Dean and Deluca. I was hired to oversee the wine program in SouthPark. When Dean & Deluca closed, I moved to wine director at Corkbuzz. In 2020, I joined Conrad Hunter and his team at Foxcroft Wine Company.

UP: What is a workday like for you?
SP: I manage managers at our individual operations, so I spend a lot of time on phone calls. I have control over my schedule, which allows me to be home with my family most nights for dinner. We now have two sons, and I like to keep up with their daily lives. I am still involved with our wine-buying program, but with professional managers at each store, I mostly focus on the private label and consolidated purchases. I never considered I would be working in retail, but I really enjoy it.

UP: What is the biggest challenge in your job?
SP: The biggest challenge in retail wine over the past few years is the cost of the product. Demand for quality wines combined with the costs of making and transporting wine have escalated wholesale prices quickly.

UP: Is there a wine style or wine region that keeps you intrigued?
SP: I never tire of exploring Burgundy and Champagne. They are not the most affordable wines, but there is a lot of nuance and appeal in the various styles produced.

Where do you enjoy dining?
SP: Aqua e Vino is one of our favorites. They have consistently delicious food, an interesting wine list, and good service. Barrington’s and Stagioni are also on our rotation – when we have the time for a date night.

UP: You have a high-stress job with a lot of moving parts. What do you like to do to relax?
SP: I still love studying the French language, and I try to maintain my fluency. I also read a lot about wine because the study of wine leads into the study of history, culture, language, and geography.

UP: Foxcroft currently has four locations, with a fifth to open soon in Birkdale Village. What is the key to its business success?
SP: We hire the best people we can find, pay them a living wage, and keep the business current. Public trust and the building of relationships with our customers and our suppliers keep us committed to constantly improving what we do.

UP: What advice would you give to those starting out in wine retail?
SP: Retail personnel and restaurant wine stewards need to be mindful of the current products available and not live in the past of great vintages or elevated regions like Napa, Bordeaux, and Burgundy. The world of wine styles is constantly evolving, such as in California, which is a very young production region that has been through interesting periods of development. The wines of 20 years ago were great, but so are the wines today from creative, innovative producers. We need to educate and truly listen to what the consumers enjoy.

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