Get to Know Joui Wine in Dayton

I had a chance to ask a million questions to Lauren Gay, owner of Joui – a wine bar that just celebrated their anniversary of opening in the Fire Blocks District of downtown Dayton. I wanted to know about Joui, her journey to becoming a sommelier, and Dayton’s growing wine scene.

All About Joui

Image Credit: Zest Cincy

Girl About Dayton: What inspired you to open Joui?

Lauren Gay: I have worked in hospitality for over 20 years. I love the fast paced environment and the rush of a busy night, but as I am getting older and priorities change, I knew I needed to make some big decisions. I considered going back to school, but that felt daunting. I still loved wine, and putting my education, experience, and passion together to start my own venture was the logical next step. I don’t have much retail experience, but that is the part of Joui that is really exciting to me right now. I love curating our selection and particularly our wine club. It’s a new challenge and I am learning so much. I also think that downtown Dayton needed a unique retail wine option. I saw a market gap and it just made sense, especially considering how much downtown living is expanding. We need more amenities for those that enjoy the perks of city living.

GAD: Joui is such a colorful, fresh, uplifting space – not the moody, dark wine bar of 20+ years ago. What inspired you to make Joui so fun and light?

LG: That has been my experience completely! I remember going to wine bars and shops and having the environment not resonate with me. Wine bars of the past were dark and uninviting, the music was stuffy, the sales team was pretentious, and the wines were often boring. Visiting wine-centric shops and bars in cities like New York, Los Angeles, and San Francisco was totally different. The vibes were good. The music is bumping. The team is having fun and there to genuinely help you find good wine, not judge your taste or lack of knowledge. Nobody would take themselves too seriously, and they are guest-centric. I wanted a place that was warm and inviting without any stuffy pretension. A place where a novice or experienced wine-o can both feel comfortable.

GAD: Who should try Joui? From my visits, I would recommend it to pretty much anyone – the wine is the star but there’s also great beer and gourmet snacks so it seems like everyone is covered.

LG: I know that Joui can’t be everything for everybody, but we try to curate a selection that is still on brand and represents who we are while still being able to cater to the widest audience possible. Again, we aim to create a welcoming and educational environment. I love our daytime crowd. We have a number of people that come in the afternoons with a book or their computer, sit in a sunny corner, and hang out for a few hours. There aren’t many places downtown that are open on Sundays, so we really try to get folks in by curating a rotating wine flight available every Sunday afternoon, which we call ‘Afternoon Delight.’ Every week the selection changes, and you get 3 wines, 3 ounces each for $20. During the day on weekends we also offer discounts on our Liquid Lunch cocktails, which includes our Bloody Sherry, Mimosas, and house made Waldorf Salad inspired martini.

Becoming a Sommelier

GAD: I think if someone asked me to imagine a sommelier, I would picture someone older, male, and maybe a little stuffy or traditional. You seem like the complete opposite of…all of that! So, how did you decide to pursue becoming a sommelier as a career?

LG: It’s true! Through the Court of Master Sommeliers (Americas chapter), there are 170 Master Sommeliers and only 25 of them are women. It is certainly a male-dominated field. I think I was very lucky that I got my start in wine while living and working in Los Angeles. I worked for a female chef (Nancy Silverton), with a female wine director, and female Somm. They all saw my interest in wine, and encouraged me to pursue certification through the Court. It was easier to do in LA. There is obviously more of a wine culture there that is just burgeoning in the midwest. There were also more resources to assist in my training. I am very grateful to have worked with those powerful female leaders, and am fortunate to bring my experience and knowledge back to my hometown. The professional wine landscape is changing – there are more female sommeliers, winery owners, and wine makers than ever before. It’s an exciting time to be a part of this industry.

GAD: I remember you have worked with Sueno and Tender Mercy – do you still curate their wine selections? What was it like helping them set up their wine offerings?

LG: Yes! I am so honored to still be a part of the Sueño, Tender Mercy, Dōzo, and the upcoming Three Birds team as their Wine Director. My role has certainly changed…I’m not working during service anymore, which I do miss sometimes. I love these places and curating their lists is so fun. Currently, I get the most enjoyment from Dōzo, the new sushi restaurant in the back of Tender Mercy. Their menu is a four course preset menu called ‘The Tour’ which changes on a monthly basis. So, every month I curate a new wine and sake pairing menu to accompany The Tour. I’ve learned so much about sake and sake pairing over the last year. I always love a new challenge and expanding my breadth of knowledge.

GAD: What advice do you have for other people who may want to pursue careers that are somewhat non-traditional in general? Especially where they may not represent the predominant demographic who normally fills these roles?

LG: I think decisions about what to pursue professionally are so complex. Generations before us made very practical decisions about what to study and what career to obtain mostly based on status and income. My generation was told that we are all special and we can be whatever we want to be. I have a lot of friends that took their passion and turned it into a career, and now some of the joy from that activity is gone. I don’t believe the adage of “do what you love and you’ll never work a day in your life.” I think that looking at your particular needs in terms of schedule, income, type of work, etc etc etc all need to be considered. And know that no matter what you do, it will get boring or redundant at times. I guess my piece of advice is that your career is your choice. Don’t let others influence you, or tell you what you need to be happy. If you are a minority in your field, even better. Those are the kinds of challenges we should be seeking out. And also don’t be afraid to reinvent yourself. You don’t have to be locked into a single career your entire life. Most people make major transitions during their careers, and that keeps things exciting.

Dayton Wine and Business

GAD: How would you describe Dayton’s wine scene? Open-minded? Evolving? Traditional? Has it changed since you got started as a sommelier?

LG: I think the Dayton wine scene is a little segmented. There are the classic ‘supper club’ restaurants that have the traditional, familiar offerings, and there are the folks that really love those wines. Then we have some more experimental and avant-garde places that are pushing their lists and challenging guests to try something new. I see a demand for that. So many people are tired of having the same things over and over. I believe that kind of crowd is still in the minority in general, but it’s growing. One thing that I love about the Dayton wine fan scene, at least guests that come to Joui, is that even if they know what they like, they are willing to try new things and are open to suggestions.

GAD: What excites you about the wine industry now?

LG: The wine industry is so entrenched in agriculture, politics, economics, science, history, culture, tradition, and so on. It’s an interesting reflection of the times we are living in. Climate change is affecting agriculture in monumental ways, and it’s interesting to see how grape growers and winemakers are adapting. New grape varieties are now permitted in Bordeaux to compensate for increasing temperatures. English wine is a growing category. And the pervasive wildfires in California have people asking if smoke taint will just have to become part of the California terroir. As a segue, the thing that I’m most excited to see in the wine industry is the continued consideration for the environmental impact of grape growing and wine making. Sustainable agriculture, the emphasis on organic practices, and consideration for waterways surrounding vineyards and wine cellars is on the steady rise and I hope it will become the norm for the industry.

GAD: How has the Dayton community responded to Joui?

LG: I would never take on the challenge of opening something like Joui anywhere other than Dayton. This is my community, these are my friends, and we have felt the support. Everything from our events, to our wine club, and just normal hours of business have been well supported. I’ve heard people say “Dayton needed this,” which fills my heart so much.

GAD: What advice do you have for people hoping to open a business in Dayton?

LG: We have so many resources available! My first piece of advice is to always reach out to the DDP (Downtown Dayton Partnership). They helped me find which locations around town were available to rent and connected me with the Dayton SBDC (Small Business Development Center) located in the Arcade. From there, I was connected with a free business coach who helped me write a business plan and find funding. These are amazing organizations and without them, Joui would not have happened.

Visit Joui at 117 E 3rd St, Dayton, Ohio 45402.