Fun from p 25 earning a degree in electrical engineering at the University of Arizona when he left for a career in food and beverage. “Originally what I wanted to do was revolutionize interstellar travel,” he says. “I freaked out because I’m too sociable to be a scientist.” In 2006, Caballero was hired as a bartender at Olive & Ivy. There, he started learning under Kyle Erickson, an advanced sommelier, and Regan Jasper, now the vice president of beverage and partner in Fox Restaurant Concepts. He also started taking classes and found that the massive field of wine “scratched the itch” of wanting to constantly learn. “Studying wine is like drinking the ocean a cup at a time,” Caballero says. “You’re never going to get it all.” After a short break, Caballero returned to the world of wine when he joined Vintage 95 in 2011. He was the wine director at the chic restaurant and wine bar in downtown Chandler. There, he got his chops, as he says, and became a sommelier. In 2015, Caballero joined Bourbon Steak at the Fairmont Scottsdale Princess and in 2017, became an advanced somme- lier. In 2019, he went on to helm the wine program at Maple & Ash before moving on to Wrigley Mansion. Now, Caballero is preparing to take the exam next year to become a master sommelier, a level of prestige only 269 people in the world have ever achieved and only 172 currently hold. Becoming a master sommelier requires an encyclopedic knowledge of wine and other alcoholic beverages worldwide, how to properly serve and pair each product, and the ability to taste wine and identify it, including the grape varietal, region, and year of bottling. Only about 3 to 8 percent of applicants typically pass. Tarbell has faith in Caballero. “Whether it’s one year or five years, I think he’ll be our next master [sommelier] in Arizona,” Tarbell says. “A lot of it has to do with study and dedication.” Caballero also set his sights on landing a Wine Spectator Grand Award of Excellence for Wrigley Mansion. The magazine’s highest honor for restaurants, it recognizes extraordinary wine programs that have a host of attributes ranging from an extensive and well-chosen selection to knowledge- able staff. Only 97 restaurants worldwide in 2022 were bestowed this honor. When he’s not working, Caballero loves to cook, go four-wheeling in his Jeep, spend time with his two sons, and travel, prefer- ably to — you guessed it — wine regions. He’s been to Australia, Italy, France, and Spain to learn about terroir and producers. His favorite region is Bordeaux because of its rich history and amazing wines. He’s eager to share these experiences with both new to and versed in wine. Even if someone isn’t comfortable with a wine list, Caballero urges them not to shy away from the sommelier when they’re at a Wendell Burnette Architects As wine director, Jason Caballero oversees Christopher’s, Geordie’s, Jamie’s Wine Bar, and all special events. nice restaurant. Don’t be afraid to ask anything, he says, even how to pronounce the name of a wine. “There’s so much to learn in life if people didn’t care about the shame of not knowing everything,” Caballero says. “Don’t deny yourself the ability to enjoy an incredible wine because of what someone thinks. If it’s not fun, what are we really doing?” Wrigley Mansion 2501 East Telawa Trail Wrigley Mansion: 602-955-4079 Christopher’s: 602-522-2344 27 phoenixnewtimes.com | CONTENTS | FEEDBACK | OPINION | NEWS | FEATURE | NIGHT+DAY | CULTURE | FILM | CAFE | MUSIC | PHOENIX NEW TIMES SEPT 22ND–SEPT 28TH, 2022