Today we’d like to introduce you to Wellie Bethea.
Hi Wellie; it’s an honor to have you on the platform. Thanks for sharing your story with us – to start, maybe you can share some of your backstories with our readers.
Born & raised in Orlando, FL, I was the first generation born in the United States. My family is from Taiwan. I come from 3 generations of restauranteurs & grew up literally in restaurants my whole life. Hospitality is in my blood. After working in my family’s restaurants, I caught the bug. My strict Asian parents gave me an ultimatum of choosing Engineering, Law, or the Medical field, but I chose to engineer. I hated it, but serendipitously, I needed my chemistry credits when it came time to get a winemaking & viticulture certification through U.C. Davis. After multiple jobs in the service industry, I found myself working for a Safari company owned by one of the owners of Lafite Rothschild. This took me on a journey of wanting to understand the world of fine wines. Later, I began finding my love for gastronomy, mixology, and wine.
I finally knew where my purpose was. I became a sommelier through the Court of Master Sommeliers, then transitioned to Wine & Spirits Education Trust. I became a beverage director & found my talent in creating beverage programs. My program received an Award of Excellence from Wine Spectator & I was featured in 2019. In 2020 I spent time in Italy learning about indigenous varietals with Ian D’Agata (at the time, the scientific director for Vinitaly). This opportunity set my passion on fire for bringing people great quality wines produced by smaller, family-operated wineries than the big consortiums we often see in bulk at grocery stores. Something within me wanted to share the stories of these people, their land, their culture, and their beliefs with others; through wine & time spent. During the Pandemic, my husband & I made a big decision to leave our jobs to move closer to family. We started a food truck because we shared a passion for great food from our Hawaiian & Taiwanese roots. We wanted to share great, flavorful, yet comfortable foods with people looking to awaken their palate at their convenience. Our food truck, Happy Ending Food Truck, became one of the top-grossing food trucks in 3 surrounding counties within just one year. We happily sold it to two police officers who still run it today. When this transition happened, we knew it was time for me to go back into the field of wine. I was ready to share the beauty & history of each bottle of wine with those who wanted to connect. We talked to a friend who owns a local brewery that we used to serve in our food truck, told him our vision & he gave us a contact to find a location. The following week, we signed a lease that is now Obscure Wine Company. I wanted to create a safe space for people to let down their preconceived notions of wine that has been mass marketed for decades. I wanted people to be comfortable learning & break down the walls of ratings. I wanted people to feel good about trying things outside their comfort zone.
I wanted people to break away from brands & drink for themselves! I also wanted a platform to make a difference in my community. I support traditionally marginalized groups by looking for wines & products made by women & BIPOC. A portion of our retail sales also benefits Operation Underground Railroad, a nonprofit organization that helps combat child sex trafficking & helps survivors of human trafficking. As a mother of 4, this is an important topic of discussion that I want to make available & for people to be more aware of. I hope through these efforts & the energy that I put into our Winter Haven community. I can contribute to making it safer, more cultured, & a destination for wine.
Would you say it’s been a smooth road, and what are some of the biggest challenges you’ve faced along the way?
Throughout my career in the hospitality industry, being a minority woman has been a challenge. Being taken seriously, especially by male peers, has been a struggle. Being judged for the way you look both by colleagues & by customers. Being told, “you’re only here because you’re pretty,” yet you work 10 times harder than everyone around you. Being treated like you know nothing, even with credentials & experience that prove otherwise. But when it came to opening Obscure, it was easy. The only way to describe my experience opening OWC is the Hawaiian word Kinaʻole -Doing the right thing, in the right way, at the right time, in the right place, to the right person, for the right reason, with the right feeling – the first time!
Thanks – so, what else should our readers know about Obscure Wine Company?
Obscure Wine Company is a wine shop & bar where you can have a glass, a bottle, take home a case, have lunch or dinner, have a mocktail, a beer, or whatever your heart desires. It’s a safe space to connect with yourself or others. We specialize in small family-owned producers who practice biodynamic, sustainable, organic, or La Lutte Raisonee farming. There’s a heavy focus on indigenous & obscure varietals that are great values. We have educational classes taught by owner & Sommelier Wellie Bethea. We do weekly tastings on Wednesdays so people can taste all different things. We have a wine club where you can subscribe & get hand-chosen wines to your specific palate, which are chosen for you after sitting down & tasting wines together rather than just filling out a form. There are 3 tiers made for any budget. Obscure Wine Company is a brand focused on being intentional in every step of our journey & showcasing ethical business practices in an industry that has historically been unethical.
Is there anything else you’d like to share with our readers?
Our Frenchie, Egg Blu Yung, is our mascot. His birthday is National Wine Day which is also our anniversary!
Contact Info:
- Website: Obscurewine.com
- Instagram: Obscurewine
- Facebook: Obscurewine
- Twitter: Obscurewine
- Youtube: Obscurewine
- Yelp: Obscure Wine Company
Image Credits
Destroyer Media
