Subvino offers cellar management, tastings, classes, and community for the novice and experienced wine lover.
Phillip J. Patti distinguished himself in the wine industry when he earned the Wine and Spirits Education Trust Diploma and through passing the Court of Master Sommeliers' Certified Sommelier exam. Phillip has spent the last fifteen years immersed in the world of wine, with a breadth of professional experience that includes work in vineyards, restaurants, education, retail, distribution and production.
Phillip began his wine career in 2002 as a manager at one of Chicago’s best retail wine stores, Vin Chicago. He then became a manager at the James Beard Award-winning Spiaggia Restaurant, a restaurant housing an extensive and esoteric wine cellar. Taking classes at the Chicago Wine School in 2002 inspired him to become a teacher. He has presented seminars at Northwestern University Kellogg School of Management, University of Oregon, Lane Community College, Eugene Wine School, and for the WSET program in Portland, Oregon.
In Oregon, he has worked at Amity Vineyards, Northwest Wine Company/Solena Vineyards, Cristom Vineyards and has helped farm and manage Brittan Vineyards and Domaine Danielle and Laurent. In 2008, Phillip earned a Vineyard Management Certificate from the Northwest Viticulture Center in Salem. In Eugene, Phillip opened and managed Uva-a Wine Bar. Through his work with three important distributors in Oregon, he represents some of the most unique producers in the world. From 2012 to 2017, Phillip was Sommelier, Manager and Wine Director at Marché Restaurant Group. He oversaw Marché restaurant, retail and education programs for this lively business, leading the most robust wine program in the area. Through his client interactions, Phillip has built up a loyal following of wine enthusiasts in the community. Oregon wine is central to his nine years' work at the International Pinot Noir Celebration and several years at the Steamboat Inn. To gain a broader knowledge of the traditional production practices, Phillip worked the 2015 harvest in the Loire Valley and in the Languedoc. He has developed an affinity for organic and Biodynamic wines, and has a deep understanding of these practices.
While his understanding of Northwest wines is robust, Phillip has developed a global perspective on wine, and he speaks with authority on all the wines of the world. Phillip has traveled extensively to many of the world's premier wine producing regions to evaluate wines and experience the terroir that produces them. He has worked in France and traveled to the major wine regions in both France and Italy. He has visited and tasted through Chile, Argentina, Australia, México, California, and Washington.
Phillip is uniquely poised as one of the most diverse figures in the wine industry today. Few people have as deep an understanding as Phillip does for what it takes to turn a baby grapevine into the mature bottle that sits on retail shelves and on the restaurant table.