So I’m switching up the Featured Foodie segment a bit this month to bring you someone whose expertise pairs well with food, wine rep Daisy Gray Moses of Boja Bo wine! I recently tried their garnacha, which is a bold red wine that’s super smooth, very drinkable, and pairs really well with Southern food. Boja Bo means “crazy good,” and in my experience the garnacha at least lives up to the hype (I can’t wait to try their rosé next!). Let’s meet Daisy, shall we?
What inspired you & your partners to start Boja Bo Wine?
As simple as it sounds, the idea was to create a fun brand with a terrific, yet affordable unique wine in the bottle. I love interesting wines, food pairings and positive female-driven projects. Boja Bo plays into all of those things.
What’s something that most people don’t know about winemaking?
There are incredible wines available at crazy good prices from Spain because they don’t deal with inflated land prices like the vineyards in US. These Spanish wine are produced by families who have owned the land forever, so they don’t need to jack up prices of the wine to cover the cost of their real estate. And the winery families live on the vineyards, so they use biodynamic methods to keep their living environment healthy – meaning, growing the grapes without pesticides or chemicals.
Love their cubist-style labels!
What are some of your favorite foods to pair with your wine?
I love savory, earthy foods that play off the complexities of our Garnacha – which is dry, yet rich in character —mushrooms, especially roasted with good olive oil and root vegetables are awesome with Boja Bo. Spicy dishes too. People really like the paring of Boja Bo with the crispy duck in red curry at Basil Thai in Charleston.
What’s the coolest thing you’ve experienced in your wine career?
Technically (because of the archaic liquor laws in the US) my wine career is about as old as a melting cream cone. But, I was raised in the alcohol industry, thanks to my dad (Jeff) whose been making beverages for what seems like forever – and is a partner on this. The coolest thing has been working with him to connect to customers and our distributors for Boja Bo. Actually, it’s just great to see that people really like something we created and makes the enjoyment of their lives a bit better.
When you’re not making wine, what do you like to get up to?
I love eating good food and supporting the Charleston foodie and bar scene. As a kid I spent many years training to sing, dance and act. So when I’m not singing in the car, dancing at Charleston clubs and acting my part to make Charleston a better place, then I’m hanging out with my amazing Charleston friends, my boyfriend Jeremy (who is working with me on this project) and my mother Erin, who is a lawyer here in Charleston.
What makes Boja Bo perfect for Charleston?
Garnacha is a great match for low country food because of its edgy, adventurous flavors and yet it’s still being discovered by US wine drinkers (even though it’s been a favorite of European wine lovers for a long time).
Will you be expanding into other varietals or sticking with the Garnacha?
We have a bright, favorable and very drinkable Rosé coming in a month. And some exciting discoveries from there, that will keep with our masterplan: old-world varietals produced in a bold new style – with original artwork to represent it.
