Get To Know Lindsey

Lindsey Young is a native Californian, raised in the San Francisco Bay Area, with strong family roots in Louisiana. Her early exposure to diverse culinary traditions sparked a lifelong passion for food and wine.

After holding various roles in the restaurant industry, Lindsey decided to pursue her Sommelier Certification, driven by her desire to cultivate lasting food and wine memories with others. Her career includes serving as a Sommelier at Alexander’s Steakhouse, Beverage Director at Park Tavern and Ittoryu Gozu, and Lead Sommelier at Michelin-starred Selby’s of Bacchus Management Group. In 2017, she earned her Advanced Sommelier Certification from the Court of Master Sommeliers.

A winner of the prestigious Ruinart Challenge, Lindsey has been recognized for her exceptional blind tasting abilities and in-depth knowledge of fine wines. Her extensive travels to renowned wine regions—including Bordeaux, Burgundy, Napa Valley, Tuscany, and many others—have deepened her expertise in diverse terroirs and winemaking techniques.

Lindsey recently transitioned from the restaurant floor to launch her own consulting business. In addition to running the company, she teaches at the San Francisco Wine School, is preparing for the Master Sommelier exam, and continues to explore the world’s greatest wine regions, sharing her passion and expertise with a broader audience.

What is your favorite wine region to visit?

Although I’ve only been once, I think Tuscany is my favorite wine region I’ve visited. The weather is lovely, the scenery is gorgeous, the towns are magical, and I love Sangiovese!

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What is your favorite class to teach?

Wine 101: Intro to Wine. I love it because the students are so excited to be there, the energy is high, and it is the gateway class that makes everyone want to learn more.

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What's your most memorable wine experience?

The Ruinart Challenge trip I won to Champagne was probably the best wine experience I’ve had. It was a fantastic, fully immersive experience in the region, learning the lay of the land, experiencing the different sub-region’s terroirs, learning about soil science and sustainability in the region, tasting tons of Champagnes, having incredible meals, all with top sommeliers from countries around the world.

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Why did you decide to become an instructor?

I have always loved teaching. I was a teacher before I got into the wine industry. Since being a sommelier/wine director, one of my favorite parts of the position is staff training. I love turning people onto wine and helping them understand such a complex subject. It is a subject that really brings joy and enriches people’s lives, and I like being a part of that.

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What's your most memorable food and wine pairing?

Pepperoni pizza and Elena Walch’s “Kastelaz” Gewurztraminer from Alto-Adige. It was marvelous and completely unexpected. 

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What's the biggest challenge in your job?

I just started my own business and I’m finding the bookkeeping to be extremely arduous. Social media and self-promotion do not come naturally to me, so I’m having to break through that barrier as well.

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What other passions beside wine do you have?

I majored in landscape architecture in college because I have always loved plants, design and the outdoors. Although I did not continue with it, I still am quite passionate about those things. I love being active - hiking, snowboarding, and pretty much anything that gets me outside, as well as yoga. Traveling is my biggest passion of all. I hope to visit 100 countries before I die.

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Name some recent wine discoveries that you find exciting.

Wines of Portugal! I just had an incredible trip visiting many of their wine regions. The wines are extremely good value and overall have an incredible balance of power, finesse, and freshness. I especially love the dry reds and whites from the Douro and Dão.

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What do you think is the most unappreciated wine or region in the world?

Etna, Sicily. Outside of the sommelier community, these wines are not well known. The terroir here produces incredible fruit and some of my favorite wines in the world. The whites from Carricante are textural, bright, and laced with minerality. The reds from Nerello Mascalese remind me kind of a blend between Nebbiolo and Sangiovese, as they are elegant yet powerful, structured with exceptional acidity and no lack of ripe fruit. Both wines are extremely ageable and versatile with food.