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Tough Convos Celebrates its first Let's Talk Black Business: The Wine Edition


This week we launched our first Let’s Talk Black Business event in an effort to build awareness around August’s Black Business Month, and feature innovative, passionate and deserving entrepreneurs. My co-host Joi Gladman and I dreamed up this fabulous discussion based on our shared love of wine and Black culture, and where those two worlds meet. The Wine Edition came to fruition and we are delighted to share with you the fruits of our labour; a fun, interactive and engaging discussion with two two trailblazing Black winemakers: Steve Byfield, founder of Nyarai Cellars in Niagara Falls, Ontario, and Jon’ll Boyd, co-founder of Boyd Cru Wines in Maryland, DC.


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We’re excited to showcase their remarkable journeys in the wine industry which illuminate the passion, persistence, and entrepreneurial spirit driving their success. Steve’s transition from working in a wine shop to establishing his own brand over his 20 year career underscores the value of dedication and learning from mistakes. Jon’ll’s experiences, including the launch of a sparkling Vidal Blanc and plans for a tasting room, reveal the challenges and triumphs of building a winery.


Their stories offer a unique perspective on the intersection of winemaking and Caribbean cuisine, while also emphasizing the importance of community engagement and representation. Through their experiences, we gain valuable insights into balancing business goals with personal growth and purpose in the wine industry.


Watch the full event and interview here:




Highlights from Winemakers


What Was the First Wine You Had That You Loved?

09:20 - Steve

"As a winemaker, during my days of apprenticing at South Brook Farms, when they were located in Richmond Hill north in Toronto, just really gained appreciation and love for Aramaic White Chardonnay, Sauvignon Blanc, in particular Pinot Gris and then the Bordeaux varieties…"


34:30 - Jon’ll

"I believe the first wine, I don't even know if it can really classify as a wine, because my grandmother used to try to loosely make wine in the south, and so despite you know, obviously you know you're not supposed to drink until you're over 21 but in the south, and then you add in a little bit of Creole, and yeah, you get a whole lot of dynamics. And so her belief was that you know…you need to commune with your family before you commune with anybody else. … I think…being surrounded by family, having those conversations, lot of memories being made that it really piqued my interest… this is actually really cool, really neat…”



What Does Balance in Wine Mean to You?

17:31 - Steve

“Well, again, subjective, but for me, balance really encompasses basically the whole sphere of the process in terms of … if I'm making Chardonnay, Viognier, Sauvignon Blanc, Malbec, what I'm looking for in my wines to present… wines that are balanced in the sense that they have a number of components, acidity, component structure, tannin, color, hue, and also the weight, in terms of ‘how does it interact in your mouth?’, in terms of entry, mid palette, finish.”



What Is Your Favourite Food/wine Pairing?

19:55 - Steve 

“I usually tell people, for the most part, the weight of the wine should match the weight of the food. So, in my mind… you're trying to compliment the two. So you don't want a wine that is too over oaked, too acidic, too tannic. That would take away and distract with what the food is trying to do... And I usually like to challenge people in terms of, you know, from the Caribbean, you know, like if you had jerk chicken, what would you why would you have? And they're like, wine, what wine? And you say, Well, you could have Riesling or Oak Chardonnay...If you want to be so bold, you can try like a lightly oaked Chardonnay. Or let's go to the dark side. Let's go for a slightly chilled Gamay Noir or Pinot Noir…”


24:00 - Jon'll 

"Because I'm a southern girl, so I love oxtails. I don't care where they are from, whether they are Jamaican, from the South, an oxtail is an oxtail. And if you know how to cook it right, then it is all good with me. So I am going to say, definitely some stewed oxtails, beans and rice, because again in the south, we don't eat a meal without beans and rice…Steve kind of stole mine, there's just something about a a Pinot particularly out of maybe the Willamette Valley out of Washington State that just goes extremely well with a good fall off the bones oxtail!”



Why Do You Grow the Specific Varietals You've Selected?

23:21 - Steve:

“I'm a big fan and lover of Bordeaux reds and varietals from the different appellations and so forth, and more inclined to having wines that are more based on Cabernet Franc, because again, like Cabernet Francs are one of the varieties that we’ve done here in the province... the heartiness and the wealth of that meal, these wines really show up quite well."


36:52 - Jon’ll:

"We actually did the opposite of what we were consulted to do… we were consulted to make wines that people are familiar with, so the traditional Chardonnays, the Merlots, you know. But we actually decided against that because we wanted to make what grew well in Maryland. And that's really part of our story…why we hope people will enjoy the wines that we make is because we are trying to introduce them to what grows extremely well here in Maryland. And so, you know, things like Barbera, which, when I say Barbera, a lot of people give me the deer caught in the headlights look, but it is such a great underrated wine. It's such a great underrated grate, and it grows so well here that you get, I mean, it's, it's like a fruit bomb…”



What Are 1 or 2 Entrepreneurial Nuggets That You’d Want Up-And-Coming Winemakers to Know?

56:11 - Jon’ll:

"I would say one of the things that I would say to any entrepreneur, but, definitely someone who is looking into winemaking, or, you know, starting a wine company is to do the research, like, really, really do your homework. I know a lot of times, especially nowadays, entrepreneurship, just overall, has been very glamorized…"


1:02:03 - Steve:

"You have to have passion for this, you know, to be in the industry itself. Because primarily, you're farming. You could do everything by the book, textbook, and then some, manage your vineyard, Do this, do that. Invest in equipment, invest in licensing, licensing building, so forth. At the end of the day, Mother Nature has the final say in terms of what you get from year and year out. So from the, you know, from my perspective, from the owner, winemaker, it's easy most mornings to get up and say, I'm going to work because I'm passionate about it, so I won't say it's not work, because it is work. It's heart breaking work…”


What Are You Excited About Next for Your Business?

1:09:05 - Jon’ll:

"I'm excited about a number of things…We have been very, very blessed in what we've been able to accomplish so far. You know, we're 18 months out of the gate, and I'm just grateful… sorry I had to pause there for a minute it hit me about how grateful I am... I’m really excited for the growth, we have a sparkling Vidal blanc that we're releasing in November, right before the holidays. And more importantly, I'm excited about how we're releasing it so we, you know, we really pride ourselves on connecting ourselves to our community. It has been our community that has really been the wings amid the wind, underneath our wings, and with this Vidal Blanc, we've decided to kind of make it into a contest. And support our art community, our local art community. And so we'll be selecting an artist to actually design the label, and so then that'll be featured…we’re very big on impacting our community and creating legacy…"


1:13:15 - Steve:

"Well, in the immediate short term harvest planning, what we need to do, finalize our I guess, my great wish list of things, because we're slowly expanding our market reach into possibly some different provinces, as well as talking with a few folks stateside to help expand and enhance our branding. As per new wines - actually, that too…we're going to be bottling…our fourth vintage of our sparkling wine called Folklore in the next three to four weeks…In addition to the sparkling wine we’ll be releasing…a single varietal Cabernet Franc…”



To listen to more of this insightful conversation between Steve, Jon'll, Joi and I go right over to the full interview on YouTube live and find the inspirational, business and passion oriented nuggets that you’re looking for. 


These winemakers aren't just crafting exceptional wines; they're challenging the status quo, creating space for more diversity, and inspiring future generations of entrepreneurs. Their stories of passion, persistence, and innovation serve as a beacon for anyone looking to forge their path, whether in wine or any industry.

As we look to the future, we can’t wait to see what new wines, ideas, and opportunities these trailblazers will bring to the table. If you’re inspired by their journeys or have your own experiences and ideas to share, we’d love to hear from you. Talk to us and let’s continue to support and celebrate the incredible work happening in the world of wine and beyond. 


We’re dedicated to featuring Black entrepreneurs across several industries during our Let’s Talk Black Business events. If you have a great story or idea for our next edition connect with us on social or via email



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