If you have been in the Orange County Wine Society for some time, you are probably aware of the various positions needed to make the organization run smoothly. But none may be as important – or as cool – as being the esteemed Cellarmaster.
For roughly the past 40 years, the Cellarmaster has been responsible for organizing the cellar and doling out wine gathered from the OC Fair Wine Competition to OCWS events.
The position, which is appointed by the sitting OCWS president, has been occupied by only a handful of the society’s more knowledgeable minds. The honor has been bestowed on Bill Redding, who has served in many roles, including president.
On a recent summer day, as dozens of volunteers worked feverishly to set up The Courtyard for the upcoming fair, Redding himself was busy preparing the cellar for the heavy foot traffic over the next few weeks.
Redding explained it was former OCWS President and Cellarmaster Charley Owen who built the cellar when The Courtyard was being transformed to its current state. Owen got all of the pallets donated that are in each cubby hole. He was meticulous about the cellar design.
Being Cellarmaster is equal parts about doing the small things like checking the cellar’s temperature and cleanliness but also some of the heavy lifting by providing certain types of wines for a host of events.
A major responsibility of the cellar master is to get the wines sorted into lots for the annual auction. This task takes about 10 working days and requires the help of 12 to 14 volunteers each year.
Redding, a former high school science teacher and administrator, said those skills he acquired in the education field have helped him while being Cellarmaster.
The position is part manager, part liaison, all the while keeping track of the wines going in and out of the cellar.
Redding pulled out a big white binder that tracks the order requests submitted for events where wine is being poured such as the Spring and Fall socials and the annual Wine Auction.
“Part of the job is deciding what wines each event gets,” Redding said. “My philosophy is that I give a mix of award-winning and non-award-winning wines that are representative of the Commercial Competition.”
The job also entails a strong knowledge of wine – which means Redding needs to whet his palette with different varietals. .
“For the last 20 years, I have been trying everything I can,” he said. “I don’t turn my nose down to anything.
Being Cellarmaster enhances the enjoyment and the value of wine. You are getting to learn a lot more. It’s like you aren’t reading grade-level books anymore – you are reading college-level books.”
Redding, who has served more than eight years in the role and is helped by Cellar Manager Kevin Coy and Assistant Cellarmaster George Cravens, suggests if anyone ever wants to assume the role that they have a good working knowledge of the Commercial Competition and how OCWS operates.
Redding, along with the other nine previous Cellarmasters, has his name adorned on a cork-lined wine glass rack tucked in the back of the cellar. He appreciates the opportunity afforded to him by being appointed Cellarmaster.
“It’s very fulfilling and has been a privilege,” Redding said. “You get paid with knowledge.”
