Culinary student finds niche helping customers find wine

A lot of high school students work in restaurants, but for Brian Carver, the experience was more than just a way to make money.

"I really fell in love with cooking," Carver said, and that brought him from Beaufort to Johnson & Wales University in Charleston. He received a Bachelor of Science degree in 2005 in food and beverage management, but his culinary education led to an interest in wine.

Carver spent six weeks in Europe, stopping at wineries in Germany, France and Switzerland, while he was a college student.

"That was kind of my introduction to wine," he said.

Carver, 27, joined Total Wine & More three years ago and has been wine manager at the West Ashley store for about six months. His responsibilities include inventory and merchandise, but he's often walking the aisles helping customers who may be intimidated or bewildered by 8,000 types of wines sold at the store.

It's a part of the job that Carver enjoys because he recognizes that customers often are making purchases for special occasions.

"It's rewarding to recommend that special bottle of Champagne for somebody's 20th or 30th wedding anniversary," he said.

Needless to say, Carver chooses the wine at his family functions. He and his wife, Sarah, live in West Ashley.

Carver calls his collection of 60-80 bottles of wine "little" in comparison with some customers who have well-stocked cellars of 1,200 bottles.

Total Wine & More takes a hands-on approach with wines, sending employees out of state and abroad to tour wineries. It gives employees a good sense of the passion that went into making the wine, Carver said.

The store holds regular classes and wine tastings, which offers the public a chance to "come in and pick our brains, really," Carver said.

He also reads a lot of wine publications to stay on top of what's new. The hottest trend now is Argentinean Malbec, he said.

With the holidays approaching, many customers already are thinking about wines for Thanksgiving and Christmas dinners and Champagne for New Year's Eve. Carver said a light-bodied and earthy pinot noir or slightly sweet, floral and oaky gewurztraminer are good choices for meals.

True Champagne must come from the Champagne region of France. Anything else that has bubbles is considered sparkling wine, Carver said.

Reach Nita Birmingham at 745-5858 or nbirmingham@postandcourier.com.