If you live in Brooklyn, like wine, and/or follow the ideal individuals on Instagram, you most likely understand the name Rude Mouth or have at least seen the saucy, handwritten, tongue-out logo design on your feed. Rude Mouth, a natural red wine project from sisters Ava and Sophie Trilling, began as an Instagram account in September of 2020, where the Trillings continue to highlight natural wines they love and define buzzwords in their trademark down-to-earth voice.
Since then, their following has grown considerably, and Rude Mouth has actually changed into a brand name in and of itself– with a monthly wine membership, a residency at the Ace Hotel bar, and pop-ups at buzzy spots like Coffee shop Kitsuné and Child, among others. They characterize a new, clearly “2022” entrance into the wine world– they don’t have Court of Master Sommelier accreditations, nor parents who worked in red wine, nor any other traditional ins to a notoriously unique industry. More significantly, however, they represent and uplift communities that aren’t typically the face of wine: Not only are they both young, queer ladies, however they are purposeful in their addition of forward-thinking manufacturers, New World red wine areas, and tiny-production wineries that would not normally be paid for much attention.
After their newest Kitsuné pop-up, we sat down with the Trilling sisters to dig into the roots of Rude Mouth, their dreams for the project’s next steps, and the red wine world they want to see in the future.
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1. What led you both into the white wine world?
Ava: I’ve been operating in the dining establishment market considering that I was about 14 years old. As I aged and took it more seriously, I started to determine what sort of places I liked operating at and what, precisely, within the industry I gravitated towards. I ended up being truly thinking about the white wine side of things and began operating at locations that prioritized it. Ultimately, this moved more particularly into natural white wine.
Sophie: I went to go to Florence a bit earlier and became consumed with their bar and wine culture. I came back and immediately informed Ava I wanted to begin a job with her including white wine in some method. After that, we began to discover low-intervention white wine around New York City, and the concept of Rude Mouth began to come into focus for us.
2. What’s the significance of the name Rude Mouth?
A: When I was a child, my mouth was always placed in this rude, sassy-looking method; sort of pursed and frowny. Our babysitter Cassindra nicknamed me “impolite mouth,” and it stuck. When Sophie and I initially began thinking about a red wine job that was welcoming, unpretentious, and encouraged an area for knowing, she recommended the name Rude Mouth. It seemed like an ideal fit: Here, you can speak about wine how you want. There are no guidelines.
3. What do you search for in a bottle of red wine?
A: I seem like it really depends on the circumstance! If it’s hot out; if I’m at a party; if I’m eating a huge, decadent, or spicy meal; I’m trying to find a brilliant and zippy bottle of white wine– something with high acid, a little bit of tang, some citrus, energetic as hell. Most likely something from Eastern or Central Europe. If I’m out to supper with family or friends, perhaps having a date night, or– who am I joking– pretty much on any occasion, I’ll opt for a Burgundy (particularly Chardonnay). All at once round and crisp, lovely minerality, great deals of stress. Some producers I love and will always go to are Claire Naudin, Julien Guillot, Chanterêves, and Frederic Cossard. I believe in basic, what I try to find in a bottle of red wine is something that really makes me feel carried to the time and location where that wine was made. Something that feels soulful and has character.
S: Personally, I can consume a crispy, juicy, revitalizing wine any day of the week. That could be a light red like a Chilean País, or it might be some sort of white blend. It does not matter if it’s winter season, I’ll constantly crave that taste.
4. What’s the dream for Rude Mouth’s future?
A: The dream is opening up a small white wine bar. A location that neighbors and beginners alike can depend upon for a gratifying bottle or glass of wine, great chat, and where you’ll know you’ll be 100 percent looked after by whoever your server or bartender is. No pretension, no judgment, no snobs. Someplace wholly our own that welcomes everyone with open arms.
5. What is a change (or evolution) that you crave for the white wine industry?
A: Wine is an extremely exclusionary field. To this day, it’s controlled by whiteness and maleness, and although there are many amazing people operating in natural wine who are attempting to change that, it stays an extremely difficult space to access. I have actually experienced direct just how much simpler it is to access the red wine world as a white person, and I have actually seen just how much gatekeeping those with marginalized identities face. Jobs like The Roots Fund, White Wine Empowered, and Industry Sessions (among others) are so essential since they’re doing the work to alter the red wine industry. These are the leaders in red wine all of us need to be following.
6. What is your most critical or influential experience with wine?
A: I believe a real pivotal moment for me was when I was still in college, operating at my first-ever natural red wine bar. I was on the opening team and gave it my 100 percent. I was transparent with them throughout the interview and informed them in advance that I didn’t know much about natural red wine however was totally devoted to discovering and making it my concern. I got employed and studied my ass off. I was super passionate and ecstatic about it. Regardless of being a full-time undergrad student, I was working 3 to four shifts a week and always showed up excited to work. They truly branded themselves as being open and approachable; nevertheless I quickly understood that was not the case. The entire ambiance was exceptionally judgmental, impolite, and inaccessible for anybody (including visitors) who didn’t know much about white wine. From then on, I decided I only wanted to be a part of something that was friendly, inviting, and accepting. Remaining in that position and feeling that method actually motivated me to produce an area where people can feel free to ask anything, be themselves, and not feel like they’re being mocked for their absence of wine jargon, understanding, or experience in the market.
S: I’ve stated this prior to and I have no embarassment bringing it up once again: The Four Horsemen changed how I considered red wine. My very first time ever attempting “natural red wine” was there, and it blew me away. It was the sensation of sitting at the bar and having a red wine which was a taste and minute I’ll never forget. Before that day, I didn’t care about which wines I drank, where it originated from, or who produced it. One chat with the bartender at Four Horsemen, and I was connected! I want I might relive that night over and over again.
7. How do you assembled your by-the-glass choices for each pop-up?
A: It depends on where we’re hosting our pop-up and what kind of pop-up it is. As soon as I get the feel of the area, I rack my brain of white wines I have actually tasted just recently. I connect to white wine associates I have connections with and speak to them, go through their portfolio, ask what’s new and if I can taste particular things. I like to curate a list of red wines you don’t always see everywhere along with a number of classics. I take care to have a selection of wines from all various locations, and no duplicated grape ranges. I pick wines based upon season, cost, and labor/vineyard practices. Depending how big the list I’m curating is, I’ll select a couple of shimmering, white, orange, and red wines that speak with each other. Voila!
8. Picture I do not like natural white wine, or don’t like wine in basic. What are you putting for me, and why?
A: Well first, I ‘d ask if you might tell me what you didn’t like about specific wines. Then, I ‘d ask what you might be in the mood for based on color and design. I ‘d taste you on a number of various things, see where your head’s at, and take it from there. And we could do that all day, baby!
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