Pittsburgh born and raised winemaker Jerry Pompa started his wine journey at his childhood home in the close-knit neighborhood of Morningside. After earning multiple degrees including an MS in Comp. Sci. at the University of Pittsburgh Jerry made his home in the Pittsburgh area. While building a successful career and raising a loving and supportive family his passion for winemaking only grew stronger. Jerry’s path to becoming a winemaker is very similar in many respects not only to winemakers here in Western Pennsylvania but around the world. His first exposure to winemaking was when his father brought home a bucket of wine grape juice from a supplier in the “Strip District” of Pittsburgh. Today Jerry returns to that same part of the city to procure his supply of wine grapes with the same goal every year of making the best wine he can possibly make. After thirty years of making wine, countless events, seminars, and shows that saw Jerry become one of the co-founders of the American Wine Society’s Pittsburgh-East Chapter no one can tell Jerry Pompa’s story better than Jerry himself. The following is my interview with him in his own words.
How did you get started making wine?
The short version is that about 30 years ago, my Father who owned a small Italian groceria on Larimer Ave in East Liberty, would go to the Strip (we called it the Yards then) and one of his suppliers gave him a bucket of juice and told him…” put it in your basement and in the spring it will be wine”…so he gave it to me and said the same. I figured there may be a bit more to it so I did some research, bought a kit (carboy, yeast, hoses, etc) and made my first Cabernet. Really not knowing anything about it I joined the American Wine Society, entered that first wine in a competition, won a 2nd pace ribbon and was therefore encouraged to continue.
I have made wine since. The first 10 years or so from juice but now from grapes. Again, the rest continues as a long story.
How would you describe your winemaking style?
Primarily “big” reds are what I make. I have made whites and in fact this year I am making a Rosé (like everyone else) using a saignee method from a red Sangiovese I am making. Other style comments would be dry, tannic, and intended to be good food wines. Consistency drinkable wine is another goal, maybe not style but each year I am trying to make the best wine possible.
Who and what influenced your style of winemaking?
I suppose a lot of personal taste. Doing it for so long and visiting so many wineries around the world I have learned a lot and still learning. But all of those experiences have certainly influenced my style. I have a strong Italian heritage, again growing up in an Italian Groceria started by my Grandfather in 1905 (which I worked in from – I claim – before I could stand on my own until the business was sold in 1990) I have been around food and wine all of my life. So again we make wines to go with food. That is the biggest influence.
Other people that have influenced me are Eric Miller, Rick, and Ron Lanza, Ron Casertano, “the Winemaker’s Podcast” and many more.
What are your favorite varietals to work with?
For the past 10 years or so I have a group of very close friends who help out with the winemaking. Together we decide on the varietals for the particular year but generally, my favorite to make are Cabernet blends. We also make Petite Sirah, Sangiovese, Super Tuscans, and others. Again all “big” reds. But my favorite is Cab because of its ability to show so much fruit, integrate the oak, age well, have a beautiful nose and taste, go well with food, etc.
What are your favorite wines, regions, and producers?
I wish I knew more about French wines but in life, there is only so much time. My focus has been on California, Italy, and Australia for the most part. I enjoy wines from everywhere, red, white, dry, sweet, etc. I really consider it food on its own and have taught my children (now all drinking age 😉 the same. It is all about how it accompanies a meal.
It is so hard to specifically name producers since I try so many and tend not to just buy from the same. Windy Oaks from Santa Cruz makes an amazing set of Pinot Noir, Wooden Valley (the Lanza brothers) from whom we recently buy our grapes does a fantastic job with Petite Sirah, Sangio, Cabernet, and really anything they grow. Gregg Hobbs (no relation to Paul in California) from Australia does a fantastic Shiraz. Domain Huet makes an amazing Chenin Blanc, Antinori wines of any kind from Italy are excellent. Really there is not any one or two from a producer or region.
Do you have any tips for someone just getting into winemaking as a hobby or as a profession?
Wow, now that is a question. Those are 2 very different questions. As a hobby, I have plenty to say. As a profession, I would love to do it myself but without the large fortune, I would never be able to make a small fortune.
Actually, I don’t like to say that I make “homemade” wines. Yes, I make wines at home but really people have a preconceived notion that a “homemade” wine will taste “bad, strong, vinegary, etc” and often they are right. I instead prefer to say I make “Handmade” wines. I am doing exactly what a professional would do except on a smaller scale and I don’t sell it. But the tips are first to buy the best fruit you can afford (actually spend more than what you can afford) since wine is mostly made in the vineyards. Winemakers can stylistically change a few things, enhance some characteristics, but mostly they can either guide the grapes into a very nice wine or screw it up. Most of the work is in cleanliness, sterilization, good process control (e.g. with regards to yeast nutrition, oxygen management, temperatures, bacteria, etc). I have taken many classes (some at Penn State Enology), gone to both amateur and professional conferences, and read many many books to learn the proper process and techniques and am adjusting and learning more every vintage.
What wines are you working on now and what are your expectations for them?
Our 2019 wines are an 87% Sangiovese/13% Merlot (and a small experiment Rosé from the same) and an 80% Barbera/20% Primativo (Zinfandel). The 2018 vintage, still aging, is a Cabernet blend and a Petite Sirah. Expectations are high otherwise why do it ;-). Seriously so far they are coming along very well.
The interview continues after photos. Please scroll down.
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