Q&A: Jen Burton of The Barrel and Bottle

John Ross, Columbus Alive

Last year, Jen Burton and Bodega co-owner Collin Castore opened The Barrel and Bottle, bringing to the North Market a place to buy quality wine and beer. He brought a love of suds, she one of vino. So far it's been a great pairing. The business celebrated its first anniversary on Nov. 13.

Burton talked about helping Columbus have a good time with wine.

Collin and I met at a school dance in eighth grade. He liked one of my friends. I was always the funny one. We were just really good friends all through high school. We kind of lost touch at the beginning of college, but then we quickly became friends again sophomore year. We both lived on Chittenden Avenue.

Ihadgrown up liking wine. My folks really liked wine. My uncle in England had a wine cellar that I always thought was pretty awesome. I got to try port and champagne when I was of legal drinking age there - but definitely not here. After college I moved out to California, and I lived in San Francisco for two years. I started to get into wine then.

I love enabling a good time. Wine definitely adds so much to your experience. It pairs so well with food. I feel like evenings when I stayed up really late talking with friends were gathered around a bottle of wine.

I feel like I have a pretty good palate. I'm by no means an expert. It's better to be honest. I learn a ton every single day that we're at the shop.

If stranded on a desert island, three things I'd like to have with me are my husband - Mark Van Fleet - Neil Young's "On the Beach" and a bottle of vinho verde.

Something people might not know about me is that I'm a really good tap dancer.

Jen Burton

Age: 34

Day job: Co-owner, The Barrel and Bottle

Neighborhood: Clintonville

Hometown: Westerville

Web: northmarket.com

What She's Drinking

Jen Burton of The Barrel and Bottle recommends wine for your holiday meals.

On Thanksgiving: "I'll probably bring a nice dry riesling from Oregon or Washington. I will definitely bring a really nice pinot noir from the Willamette Valley in Oregon. I'll probably do some port, too, for the end of the meal. Then for sparkling, I'll do probably a cremant de Limoux."

On Christmas: "We'll probably have beef on Christmas. I'll bring a great Gigondas and a Spanish red, maybe a nice garnacha, or just a really nice cabernet. I love cabernet with beef. That's a great, classic pairing."