Interview Series: Erin Riley

The Queen of Bubbles in Napa Valley opens up on being an entrepreneur.

This month, I’m excited to introduce Erin Riley, the visionary behind BeBubbly, Napa’s only dedicated sparkling wine lounge and 2 years in a row in the Top10 Bars & Restaurants for Enjoying Champagne in the US (Bureau du Champagne). Erin has transformed her passion for bubbles into a vibrant, welcoming space where champagne enthusiasts and newcomers alike can experience the joy of sparkling wines. Her journey from corporate leadership to curating Napa’s sparkling scene is nothing short of inspiring, and I can’t wait to dive into the story behind her bubbly venture and what drives her passion for creating unforgettable experiences. In full disclosure, Erin and I are members of the Confrérie du Sabre d’Or and BeBubbly is an official Caveau where you can practice the Art of Sabering bottles of Champagne under her supervision as a Maitre-Sabreur.

The Delivery Man (DM): Can you tell us about your childhood and how it shaped your passion for wine and champagne?

Erin Riley (ER): I grew up in the south with divorced parents who had very different interests - my father didn’t drink and my mother owned a gourmet shop and fine dining restaurant. Obviously I was more influenced by my mother. I remember us drinking chianti from the raffia tied bottle, watered down of course,  at our favorite Italian restaurant as early as the age of 13. And champagne with paté & caviar were always on hand for celebrations! So food and wine as a natural pairing has seemed the norm for me as long as I can remember. 

DM: Who were your role models growing up, and how did they influence your entrepreneurial spirit?

ER: This too would have to be my mother. She opened a tiny sandwich shop in her early 40’s and without any experience in owning a business, she expanded into a full gourmet food & wine shop and then added a white tablecloth restaurant and a full catering kitchen. I watched her work with such passion and commitment for her customers- -taking care for every last detail to ensure they had an exceptional experience. This is a trait I have carried with me throughout my service career- a respect for the guest as if they were visiting my own home. She taught me perseverance, willingness to adapt and striving for excellence. I see these as core to the entrepreneurial spirit.

DM: What was your first memorable experience with champagne or wine, and how did it impact you?

ER: I was on a Caribbean cruise at the early age of 21 and my family had arranged for a bottle of Perrier Jouet Belle Epoque to be in my cabin upon arrival. I remember admiring the beautiful bottle and not wanting to open it but that didn't last long. Once it was nicely chilled, I took it out on the bow of the ship and sat sipping the whole bottle as I watched the sun go down- the best!! 

DM: Can you share some of the challenges you faced when launching BeBubbly and how you overcame them?

ER: Well COVID was a biggy! I signed a contract to build on March 13, 2020 and my journey from there was anything but expected. We finally opened late August to an overwhelmingly appreciative audience- happy to drink champagne in the darkest of times. We only shut down 3 days during 2020 & 2021 so we provided a much needed respite and escape for Napa Valley locals. Caring for our local population during a time of shut downs and limited travel really helped us build connections and relationships.

DM: What advice would you give to aspiring entrepreneurs looking to enter the wine and champagne industry?

ER: Be ready to work hard! It is a competitive market and everyone is trying to basically sell the same thing- it’s in the delivery and hospitality that you can set yourself apart. And be frugal- champagne is an expensive commodity and purchasing trends fluctuate. Being careful with spending, knowing your audience and staying on brand are keys to success.

DM: How do you see the trend of wine bars and champagne evolving over the next few years?

ER: Champagne & sparkling wine sales have declined a bit since the huge boost during COVID, but remain as steady as the pre COVID days. In the five years that I have been building Be Bubbly, I have seen wine bars open and close. In my opinion, it is not simply about what is being served but how the guest experience is delivered. Customers want moments they can share & remember as exceptional and unique. Create a special environment and treat the guest with care and know your stuff- that’s what it comes down to. The wine bar selections served can, and will, always be as good as the experience drinking them.

DM: In what ways do you think Napa, as a wine region, influences the champagne experience at Be Bubbly?

ER: Travelers come to Napa with the general expectation that they will be drinking cabernet from some of the most renowned vineyards in the world. What I gambled on is that these same people might want the opportunity to cleanse their palates after, and it worked. We are busiest between 2 & 6pm, post tastings and pre dinnertime. Additionally, we have fabulous sparkling wine houses in Napa Valley, but they can’t always be covered in a single visit, so our guests have the opportunity to taste Schramsberg, Domaine Carneros and others at Be Bubbly.

DM: How do you curate your champagne selection to ensure it reflects current trends and delights your customers?

ER: We say that Be Bubbly offers bubbles for all palates and pocketbooks. My intention has always been to remove the pretentiousness of drinking champagne and bring it into an everyday experience, not just for celebrations. We have bubbles from around the globe- both by the glass and by the bottle in a full range of price points, so that our guests get the opportunity to explore many styles of sparkling.

DM: What's the most unusual champagne and food pairing you've ever tried or recommended?

ER: Champagne with a hot dog! A surprisingly delicious pairing especially with a cucumber citrus relish or a jalapeño, mushroom & potato chip topping.

DM: And there is a Champagne Bar in Boston doing only this combo (Champagne + hot dog) so you may be onto something bigger than I thought.

Thank you so much Erin for this trip down memory lane. It was very informative and sharing how you delivered on your dream. I hope it will inspire a new generation of Champagne lovers!

Santé! Bonheur! Champagne!