“Wine is a cocktail made by nature.” – Ali Coyle, Sommelier and Director of Wines, Fable & Spirit
As Director of Wines and an Advanced Level Three Sommelier (through WSET), Ali Coyle has little time outside of the family business. That is, unless we’re discussing her music career. We spent lunch at Fable & Spirit understanding how the study of wine became her specialty.
She began the sommelier program eight years ago, at the age of 22. Coyle’s father, Darren, had been handling all the wine purchases for their first restaurant, Wineworks for Everyone. He built a rapport with guests, being known as the establishment where one would find wines you didn’t see everywhere. Ali began to do buying alongside Darren, and eventually took over the responsibility. She remarks about the allure for her.
“There’s a sense of place that’s really tied to wine, and that’s what I found so interesting. The more you dive in and the more you learn, the more you realize that each place has a story.”
When Ali started her studies, she quickly became accustomed to being a woman in an older, male-dominated field. Coyle had spent so much time immersed in the industry, she didn’t even need to take the first level exam. After passing level two, she quickly followed with level three and is currently in the diploma program, halfway through her studies. There are six tests to pass (including a research paper), and Ali’s persistence has already gotten her through the bulk before age 26.
Fable & Spirit’s wine list is a more focused version of Wineworks. Ali first formats the layout into a trio of categories, then sorts by price. Her methodology is subtle, yet effective in eliminating questions. Avoiding an esoteric vibe, there is a generous range from well-respected cult wines to harder-to-find California boutique wineries. While assembling the list, people warned Ali about patrons preferring more mainstream names. She chose not to conform, training the staff to learn where the wine is from, the winemaker, and other details when making a recommendation. Quality is of utmost importance, so selections are either family owned and operated, sustainably farmed, organically grown or biodynamic.
Coyle has not received a single complaint.
“You do it with a positive attitude. I want people to taste it first; make sure they like it. They always do. I think nobody else gave them a choice. All the other restaurants have the same things, so they just order it.”
The restaurant has a wine collection of more than 300 bottles, with 40 by the glass and price points between $12 and $30. The bottle list is separated between Old World and New World, as guests tend to order based on the grape. Their Cruvinet system keeps upwards of 24 bottles fresh in a temperature-controlled unit, allowing them to eliminate spoilage and cut down on waste.
The creative side of Ali we learned was her musical one. Studying since age eight, she was classically trained in violin. Songwriting, singing and guitar followed. Currently, Ali is in a blues band called Beaux Gris Gris, which has toured in Europe; their second album will release later this year. Ali’s solo project is set to release in the next few months. Titled Songs for My Therapist, Coyle classifies it as Neo-Folk/Indie Pop. Her parents attended her first concert last week.
“Our family is so strong and tight-knit and supportive that we make it work. That’s why I’m so much more dedicated to this restaurant and being involved in every facet that I need to be involved in. I want to support my dad the same way he supports me.”
Fable & Spirit, 3441 Via Lido, Newport Beach; 949.409.9913 FableAndSpirit.com