The Biggest Table

Episode 33 (Neeta Mittal)
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Andrew Camp: [00:00:00] Hello, and welcome to another episode of The Biggest Table. I am your host, Andrew Camp, and in this podcast, we explore the table, food, eating, and hospitality as an arena for experiencing God's love and our love for one another. And today, I'm thrilled to be joined by Neeta Mittal.

Born in India, Neeta grew up immersed in tradition, creativity, and a drive for excellence. After graduating from UC Berkeley and honing her storytelling craft in Hollywood, Neeta channeled her passion for wine into founding LXV Wine with her husband Kunal. LXV pairs premium wines with globally inspired spices, creating immersive experiences that celebrate flavor and terroir. Named one of USA Today's Top 10 Wine Tasting Experiences in America, LXV reflects Neeta's philosophy, Double Down on Who You Are. As a leader in Paso Robles, she champions innovation, community, and a legacy of connection through wine and storytelling.

So thanks for joining me today, Neeta. It's a pleasure to meet you and, [00:01:00] um, have this conversation.

Neeta Mittal: Yeah, thank you so much for having me, Andrew.

Andrew Camp: Yeah, um, and as just sort of, you know, being, um, forthright, you know, you and I met because I work for Tappa and Tappa now, um, sells, your wines are part of our portfolio, um, You know, which I'm excited about, but you know, just also want to let my audience know that there is that connection.

Um, but also I'm really excited about your story, you know, as an Indian woman. Um, there aren't many of you in the wine world, and so I'm really curious about your story. Um, but also you're producing this great immersive experience, um, and just want to understand, you know, this cultural and, um, wine amalgamation you're doing in Paso.

So thanks for being part of this conversation today.

Neeta Mittal: Now, thank you. In fact, um, when we started talking earlier and I wanted to understand, um, your audience and who we are speaking with, and there is so much about [00:02:00] being connected to Tappa that is, um, sort of serendipitous being connected to Arizona, Sedona, especially.

Um, so, um, It's, it's, it's, I'm very happy and glad that our wholesale, our to the market strategy has started with Tappa. I'm very excited about that.

Andrew Camp: Very cool. Yeah. Um, and so just to begin, you know, you grew up in India and so what, what was your childhood like and what role did food and hospitality play, uh, in your upbringing?

Neeta Mittal: Um, it's interesting. I just got back from India and, um, it's, um, one of the things I tell anybody who's Who goes to India, wants to go to India, is, it's very craggy on the eyes, it's not like Tuscany, it's not like, uh, Bordeaux, um, which are two, two fine regions very close to my heart, uh, but there's something about, The people in India, they [00:03:00] move you, they shift you, they change you.

And I think growing up in India, I grew up in a very small town in India. Um, and, uh, it was interesting like this time, my mom, uh, she's 80 now and she's in the car and, um, in India, you have, you have chauffeurs who drive you. And so she has her chauffeur who's driving her, we are in the backseat and she cannot get out of the car because she's 18 and she's, she's.

Uh, a little bit, not, um, very nimble, if, if, if I may, and she walked, she drives to the, um, uh, to the market because she shops for vegetables and fruits every single day. And so she walks in and she's been doing this for the last. 50 years, 60 years. And so people know her in the market. She's also a biotechnologist.

So, um, she cannot take that element out of her of how precise everything needs to be. And so literally, the vendors who look at her. And say, [00:04:00] nah, not today. It's not going to be good enough for you. And then the other vendors who come up to her and, um, they have things in like these wooden baskets and they show it to her and mom like accepts it or not.

So it, this is something that I love doing, going to the markets with her. And the reason I talk about it is there's so much. Now, in retrospect, I realize that, that there's so much in that tradition of going to the markets with her, uh, at once upon a time, I could, you know, when she could walk and we walked from vendor to vendor, um, going just like a farmer, farmer's markets in the U S right.

You, the farmers are there in India. The farmer's market is every single day, all day. And so, um, going from vendor to vendor and understanding and smelling and touching and, um, and her analysis of what's. Good. And what's not. So we grew up with that. Both my sister and I, we grew up with that. And, um, I think [00:05:00] more than the flavors that, you know, my, my mom is from the West.

My dad is from the South of India. And in India, every 50 miles, the cuisine shifts. Okay. Language shifts, um, uh, people, um, people's attitude shifts. So the West and the South are very, very different and I'm married to Kunal from the North. So it's a very interesting amalgamation. Um, but mom and dad, uh, both had very different sensibilities of food.

And mom already always tried to incorporate that. So the whole idea of quote unquote, global spices and global flavors was a part of our kitchen every day because, um, uh, it was so diverse, their taste, both of their days. Um, and so we've grown up with that area and that, um, sort of confluence of flavors, [00:06:00] but I think also learned from mom a lot about.

The depth of everything, not take anything for granted, yes, it's just a vegetable, but she used to be so specific and she still is very specific on, uh, you know, when she, when she picks up the fish, she actually looks at the gills of the fish to know if they are fresh or not, or when she picks up the meat, she has a very specific way where she actually looks at the meat and so there was a certain intent, I guess, that got, um, inculcated.

Uh, in, in my personality. So everything that I do, I feel like that I always question, is there an intent behind it? So I, I, growing up in a small town in India was very vibrant, very colorful, especially in my household where mom and dad are from two very different parts of India. Um, a huge learning. Uh, it was all about academics, uh, but food was very, very important.

Now we did not grow up with wine in India. [00:07:00] Wine was never a part of our repertoire. Wine came to India much, much later. Um, however, the Portuguese came to India in, I'm going to, um, botch my history here. Somewhere in the 1700s, 1800s. And they, of course, bought Along with them port wine and so believe it or not port wine Was very well known in India with us growing up and we had many Christian friends and India is a beautiful secular country I went to a Catholic school myself So one of our uncles we always call them uncles and aunts and so one of my uncles was Christian and we went there for Christmas to their home and they would Gorgeous cakes, big, beautiful cakes, and then just tiny little sips of port.

And so that was my first, um, experience of wine, if you will, which is very endearing,

Andrew Camp: interesting. So you grew up, you know, [00:08:00] pushed with academic rigor, but creativity, but also this intense focus. I love how you described your mom's just attention to detail in the market, you know, and, uh, the intent in which um, she shopped for vegetables and just the beauty of that, you know, and, um, you know, India is known for these beautiful spices and these, you know, fragrant aromas of, of, um, curries and all sorts of different, um, food that, you know, many of us love, but it's also, like you said, it's very different. It's like saying that, you know, Chinese food is all the same where, or, you know, American food is all the same, you know.

Uh, you know, the specificity of the region in which you grew up in, like, what characterizes that, that sort of food for, for you growing up?

Neeta Mittal: Say that one more time, Andrew. Yeah,

Andrew Camp: no, like what, you know, you, you mentioned that food is very different in India based on region. And so what. Typified your culinary, you know,

Neeta Mittal: so [00:09:00] the south of India where my father's from, it's very tropical.

Um, it's a very hot country. Um, if you've heard of this memoir that was just written, it's a beautiful book. Um, and I want to talk about the book and I'm forgetting the word name of the way it'll come to me at some point. Uh, it's a book in Oprah's club and it's from that region of Kerala. Which is called God's own country and, um, very tropical, a lot of fish, a lot of heat because, because it's hot, you needed people to sweat to cool them down.

So it's very interesting. Um, a lot of spices, a lot of coconut. So think about Thai food with a lot of spice to it.

Andrew Camp: Okay.

Neeta Mittal: The only differences in Thai food, the spice comes a lot from chilies and in Southern Indian food, it comes a lot from brown spices. That's where my father's cuisine, so to speak, came from.

Mom from the West, it's, it's [00:10:00] the heartlands of India. And so it was very much driven by grain and vegetable and a lot of minimalism. And so, because it's a very poor part of the country. where my mom was born and raised and so her cuisine, um, and that area's cuisine is very much, it's very flavorful but very minimalistic.

And then you go to the north where my husband is from, although, um, I met him much later in life, but North Indian cuisine has a huge, uh, impact all over our country. Um, because it, that's, that's truly really the, the Persian cuisine, the one that came from the Arabs in the North

Andrew Camp: and, uh,

Neeta Mittal: and, uh, um, and the whole Silk Road.

And, um, that is very rich. Um, it's, it's, you know, if you think about that, um, the culture of, of the Arabs and, uh, the Persians and the Turks, it was very rich, very, um, a lot of cream, a [00:11:00] lot of nuts. And so we were exposed to such diverse. food cultures growing up. Um, uh, and at some point in my, in my mom's kitchen, they amalgamated, uh, in every dish

used to be a choice.

You know, uh, you know, dad's tropical dish would get moms, um, you know, a hint of curry leaves or, um, a little bit of cream added to a vegetable or the biryani, which is the Indian famous Indian pie. Yeah. Um, always had amalgamation of all three. Uh, we just, which is why my mom's, uh, I call it I in, in my language, my mom is called I, and my eyes biryani till date remains my comfort food.

Andrew Camp: That sounds delightful. Yes. Awesome. And so you, you moved to America, you went to UC Berkeley. Um, what did you study at UC Berkeley?

Neeta Mittal: I'm an Indian, so what do you expect? Engineering or medicine? Um, my dad's a [00:12:00] foundryman, so it was, um, it was expected of me to take over his, his, um, his foundries. My sister's a doctor, so she did the medicine part.

A path and I did the engineering part. So, um, I did material science and engineering, so I had my masters from Berkeley.

Andrew Camp: Oh, wow. But your life hasn't worked out that way, you know? And so how, how did your parents then react? Cause there is a lot of familial pressure I'm assuming in India to, um, so how did your parents react as you took a different.

Neeta Mittal: Yeah,

Andrew Camp: journey.

Neeta Mittal: Um, they're still reacting for them. It's one of those things where, um, you know, it's a matter of context, right? And for them, um, being an engineer, taking over my dad's business, that would have been the prodigal daughter path. Um, So my sister, she's, she's done everything and much more. She's a very successful doctor.

And [00:13:00] somehow I was always the rebellious one, the creative one. Um, never wanted to walk the path that was already walked on. Um, and mom and dad don't realize, especially my mom, that kind of that streak comes from. Both of them, they both come from very, very, very humble beginnings. My mother actually was the first educated person, not woman, but person of a village.

And so, although it was education, she did have that streak of doing something against the grain. So, um, I always tell her, I said, you don't realize, but it's you, it's you and me. Um, so I think for them, um. They are, they, they grapple with it. They don't understand that wine is not alcohol. Wine is a culture, and that's the difference, but they haven't lived here, so they haven't experienced it.

But just a cute story. My mom, you know, uh, she's a teetotaler, she does not drink, um, but if she will have, and she's broken the rule maybe two or three times in her life, and every time [00:14:00] it has been for LXV wine. If it's made by her daughter, it's okay. And so she would break a rule. So, so that tells me more than anything else.

I'm like, okay, I'm going to read into that and believe that they are blessing it in one way or the other.

Andrew Camp: No, for sure. That's beautiful. I love that story of your mom breaking her, her teetotaling ways to sip your wine. And so what led to your passion then in wine? Like what, how did you begin to eat, breathe and drink this, this culture of wine?

Neeta Mittal: Um, it's interesting you say culture because honestly it was the culture. Um, Kunal and I, we met, um, in the Bay Area in Berkeley, um, and Napa became our thing to do, um, wine became a thing to do, but more so the culture. Of wine. It was very It was very intimate, so very familiar to us because that's the fabric of the Indian culture where everything [00:15:00] is, you know, about, about intimacy between the earth, between the people.

Um, there is a kind of an ecosystem that exists, which is very familiar. And I think that is what happened first was the wine culture. We really loved, um. How much more there is around a bottle of it's just not the content. It's the context you're sharing it with. Why didn't somebody make that bottle of wine?

And then you go really deep down into, you know, the vineyard and the Tawa and the intent. And then coming back here, who you're sharing with and what's on the dining table, what are the conversations? So it's just amazing that bottle of wine has a history and a future and a present, which is beautiful and the memories that come out of it.

So that's really what we got attracted to, to begin with. And we started traveling quite a bit, my husband and I, and somehow we were gravitating [00:16:00] a lot towards wine cultures. And, um, found Paso Robles very serendipitously. Kunal is a pilot by hobby. And, um, we actually accidentally landed, which is not a good thing for a pilot to say.

But it's a story for another day. Um, and so found it, really found Paso that way. And, um,

Andrew Camp: fell

Neeta Mittal: in love with it. And I think so wine culture happened first. Hustle happened second, wine happened after all of that.

Andrew Camp: Is, as you were exploring wine, was there a moment, like a bottle, a, a wine varietal, um, a moment where you and your husband were like, Hey, this is something I want to devote myself to.

Was there a moment like, and maybe there's not, but I'm just curious, like.

Neeta Mittal: Very, very clear, very clear. Two things have happened, um, because you know, I was set to be an engineer and then, moved early. Kunal is a tech person, so. He's always been in tech. Um, I've always done marketing and [00:17:00] branding. That's been like my passion was marketing and branding.

And so I was working in entertainment and Hollywood, um, uh, traveling to India because I was, I launched a Hollywood casting company in India. So very much in the mind was just a part of like our repertoire to, to socialize, you know, To romanticize, um, but never really like a, um, never thought of it as, um, our, um, vocation, so to speak.

And, um, um, what was the, I completely lost track of the question.

Andrew Camp: No. Yeah. Was there a moment of rewind? Yes.

Neeta Mittal: Yes. Yes. Um, two things have defined my journey. Um, In, um, L. A. there's a restaurant called Giorgio Baldi, a very old establishment, and there was a Brunello, a Brunello di Montalcino, um, that, and it [00:18:00] was, uh, by Biondi Santi.

And the song there was so amazing, you know, we were new to the world of wine, I mean, we had traveled to Tuscany. Knew a little bit about Brunello, but you know, we traveled when we were in our romance phase, hopefully still are. Um, but, um, but, you know, it was more about us than the wine. And then I had a Biondi Santi for the first time

Andrew Camp: and something

Neeta Mittal: shifted, something shifted that, that dinner where I, I, I thought this is something that.

I want to be a part of this, this, this is beyond just what's in that bottle. And then, of course, I found out about beyond his auntie and his legacy in creating Brunello's and his family's legacy. So that was definitely a pivotal point. Well, did I say that I'm going to just AVAndon what I was doing and do I know, but something shifted.

Um, and the second experience for me was, um, a dinner as at Jose Andres, um, bazaar. [00:19:00] In, in, uh, in LA and I to date, and we're talking about 18, 17, 18 years ago to date, I remember every single course that was so monumental. Um, um, the, um, um, molecular gastronomy was just a thing that was happening at that time.

And to be. To have that sort of, uh, detail and beauty in something that is so little and specific. Um, and then there is drama around everything else.

Andrew Camp: Right.

Neeta Mittal: It, it just. Some of the hospitality part, I guess, and the food and the wine solidified with that dinner.

Andrew Camp: So you have this beautiful,

Neeta Mittal: like very clearly two experiences in my life.

Yeah.

Andrew Camp: No. And I can understand, you know, based a little of what I know, like, you know, this Brunello, this beautiful wine paired, you know, and then later on [00:20:00] Jose Andres and this, I don't want to say theatrical, but almost this theatrical hospitality, this experience where dining becomes immersive. Um, I can see how those two mingle together to, to create LXV Wines.

Um, but before we get to that, I do want to know, you know, you say you accidentally landed and stumbled upon possible robots, which like you said, that's not a good thing to say as a pilot, but like, so what. Then, you know, you land in Paso. What drew you to to Paso?

Neeta Mittal: Um, our story is a story of serendipity, just meeting serendipitous people or other meeting people serendipitously.

Andrew Camp: Yeah,

Neeta Mittal: we, uh, when we landed in Paso, um, conveniently enough, our friend who knew someone in Paso picked us up and that person was a realtor.

Now, once you are in a realtor's hands, they know exactly what road to take you on.

So we [00:21:00] drove by Vineyard Drive, um, and that was just beautiful. Vineyard Drive, it's like a slice of Tuscany here. That's where we, we live, uh, is, is along that route. Um, so that was strike one. And then we met this gentleman, if you've heard of Denner Winery in Paso Robles, um, Ron Denner, the proprietor, um, he's no longer, um, the proprietor, he sold his business.

Um, and I just met him outside, there was like this hearth, um, he was smoking a cigar and, um, he was supposed to drive back, um, and this is on his. And the second visit, uh, I think visit to Basel and we were supposed to drive back. So I told canal, you do the, the tasting and, uh, I just hang out. So started talking to him and, um, just got very poly.

We had like a banter. And when we wanted to buy a property in Basel. Um, I called him thinking he'd say yay or [00:22:00] nay, and, um, he spent 45 minutes explaining the appellations, because at that time the appellations were not public knowledge. And he made me, this gentleman who I've met for only once before, um, um, Smoking a cigar, um, he made me drop, uh, the offer that we had made on a property on the, on a, in a different AVA, um, because he wanted me to buy something in Willow Creek, which is the, the AVA of notoriety in, in Basel and, um, I don't know.

It's, it's just all these people. And then ever since he's, he's stayed a mentor every, every time we have a major decision, uh, I've always run it by him and always for the better. And there are all these people who, who have shaped our journey. And I think, I wish I could take credit for saying that, Oh, we came up with this brilliant business idea, or we had this conviction that it was really.

These people who guided us and believed in us, and it could be a [00:23:00] small decision, like what cork to use to a larger decision of buying this property and everything in between, and we've really leaned on on our mentors and they have really been phenomenal.

Andrew Camp: I love that about recognizing the people that have guided this journey, you know, because I think for all of us, if we take time, you know, we would, we would see those people show up in our lives, those people, you know.

You know, we might say, you know, random encounters, um, depending, you know, and, but like those people that have shaped and become mentors for us. Um, so I know I love that aspect. And so what about the AVA of possibly, you know, our. The climate of Paso that, you know, you wanted to produce these wines. What is it about the weather, the climate, the soils of Paso for our listeners who may not be familiar, um, with, with where Paso is?

And

Neeta Mittal: so geographically Paso is between San Francisco and LA on [00:24:00] the central coast, about 20 miles. 20 miles inland. That's the beginning of the AVA and then it stretches eastward. The beauty of Paso is, especially on the west side, that's where we gravitated towards, is you are blessed by the Uh, the ocean.

And so it cools us down, allows for a longer hang time, allows for the vines to cool in the evening. Very important to have that racing acidity in the wine. So a lot of wine that If you want to make wine that's driven by structure, the west side of Paso really serves beautifully. So I think that was very, very important to us because we are, uh, we are driven by European wines.

One of the things with LXV, and you've tasted our wines, uh, we go a little bit. Against the grain of Paso wines because our inspiration is Europe. Um, not that one is better than the [00:25:00] other. Definitely. Ours is a lot about elegance, rust, restraint and balance. Because our inspiration is Margaux and Saint Emilion.

Like those two are big, big wine regions for us. That influence us so much so that we actually make wine in Bordeaux in Saint Emilion. Um, so I think that. Along with the spirit, this, you know, camaraderie, this idea that you could have, um, a wine brand, uh, introduced by two Indians who are engineers, uh, but are very passionate about wine, but really know nothing else about it, don't have a big And so, um, I think that's really important.

It's not a tax write off for them. Um, you know, Kunal. We started LXV with 10, 000 and I always bring that up when I talk. Not not because of that amount. It's not the 10, 000. That's important. But the idea that. [00:26:00] If you love something and you're passionate about something and you grow it slowly and steadily and along the way you learn the craft and you hone your passion and you are ready to pivot, because that's also very important.

When we came to Paso, it was all about rones. Everybody only did rone wines. Um, And we are influenced by Bordeaux. So, of course, our first, uh, vintage was Rhone wines, and then we stopped and we said, no, this is not our passion. Our passion is Bordeaux. And so we really dove deep into what are the vineyards that can do good Bordeaux.

And, of course, you have. Very, um, iconic cabs that come out of Paso. And so we really were able to pivot and be nimble. Um, and that's Paso. That's the, that's the idea of Paso. Paso is, you know, they like to say Paso is for the maverick. Um, but I would take it further [00:27:00] and I would say Paso is for that indulgent passion.

Um, that. Could go against the grain in so many ways, but if you stick to your guns, you really could be a very Serious contender in the winemaking game.

Andrew Camp: No, and there are some great wines coming out of Paso now that are highly regarded and very different structures, you know and Um, you know, and so as you compare, so if people are familiar with like a Napa cab, which is what California is most known for, like, how would your cabernet and Bordeaux varietals differ from, say, Napa or what would be, you know, you're defining?

Characteristics of the wine?

Neeta Mittal: Texture, big on texture, backed by freshness. I think that's the best way I could describe LXV wine. [00:28:00] Texture is at the heart of everything that we do and I, it's an obsession I have with texture. Even our tasting room, the tables, the walls, everything has texture and the reason for that, the reason to bring in texture into everything is.

It's a way to communicate the depth of everything that goes behind the scenes, happens behind the scenes. For me, texture is important to show that, um, there are a thousand decisions, maybe more, that have led to this moment of someone tasting the wine or being in the tasting, because texture has that.

It's tactile, you can feel it, um, you can, um, be, um, objective or subjective about it. So texture, and then we, we, in wines it translates very, very seriously. Uh, so what I mean by that is where the fruit comes from, where the [00:29:00] grapes come from is extremely important. The terroir, the soil, the climate, uh, we seek some of the best vineyards on the central coast.

Uh, Bien Acedo, one of the most decorated vineyards we source from there. G2. Um, which is pretty much every hundred point wine out of Paso comes out of three vineyards and Cheeto is one of them. Um, so that then translated into also how we do viticulture. So we have very specific on being in control of the viticulture, even if we don't own that vineyard.

And that's been a very important thing for us. And the way we've gotten it there is by. Cultivating this relationship of trust. We are very, very, very particular of pay and paying on time for that reason. Of course, we want to be, uh, good customers, but at the same time, we also want to be in, um, the grower's [00:30:00] conscience when they think about a producer.

Because if we want to ask the grower to do something specific for our acreage or our lot, we have now cultivated that, that very serious relationship with them.

Um, so that's very important. Um, so, you know, canopy management, uh, the watering schedules, um, Um, how much fruit, if we need to do any green drop, we only do acreage contracts.

We don't do tonnage contracts. All that leads to that trust and relationship with the grower. And that translates, of course, into then what ends up in the cellar. And then the cellar practices, the elevage or the barrel program. Um, we work with some of the The most amazing cooperages in the world have very good relationships with them.

Um, one of them, you know, shout out to, uh, Barron, um, Lionel at Barron and, um, his office is on the same grounds, Shutter Cannon in Santa Monica. So that's, that's very interesting for [00:31:00] us. And, um, to work with people who also make. Um, barrels for Cheval Blanc or, uh, you know, it's our, uh, we use Darnadew barrels, who's the cooperage for Petrus.

And so it's taken time. It did not come right away. We had to prove ourselves. And now 12 years later, it's great to have all these relationships. And so everything that we do, everything that we decide, everything that we, uh, choose, the, the idea is. Are we drawing more texture into the wine? And as I said, it has to be backed by freshness because ageability is very important.

We make wines for ageability. We make wines for cellaring. We make very, very serious wines. My, my, one of my biggest inspirations is Dominus. Um, and Tony or talk me in Napa Valley, um, these two wines are like hallmarks of ageable wines and, [00:32:00] um, I aspire to be that way, way, way long way to go anyway, close to that.

But that's how, how I would describe our wines are, um, there is, there is. It is an experience from the beginning to the end. It's a tactile experience. It's, it's a hedonistic experience in that sense. Um, but always wine that's fresh will not be dull on the palate, will not weigh you down. Also because food is very important to us and our conversation has always been.

And so it's very important for the wine to have that freshness to, to, to, to, to dance with food. And all that leads to, to cellaring and ageability

of the wine.

Andrew Camp: As you were talking about just the attention to detail with which you've approached LXV Wines, I couldn't help but think of the story you were telling of your mom, you know, and her at the market and her attention to detail and just how your mom is in you and, you know, and that [00:33:00] beauty and that upbringing, what your mom has given you and, um, how she resides in you still like.

You know, I could see it, you know, these parallel stories just co mingling so beautifully.

Neeta Mittal: Yeah, thank you. She, um, I, it is this cute little anecdote. Um, it, there is, um, in the 10 plus 2 grade in India, uh, you get graded from one to how many ever students appear for the exam. And there were 45, 000 students who appeared for the exam and I stood 20th, which I thought was not bad.

And, um, I had a very disappointed mom who, who, who, who could not believe that 19 other students were better. That's, that's the standard that I live up to. I try to live up to every single day.

Andrew Camp: Um, yeah, because you, then you have this quote, the double down on who you are, um, and so how, like explain the quote for our listeners, you know, what, how, how is this continuing to influence your wine, but also just [00:34:00] who you are in the community and who you want to.

You

Neeta Mittal: know, it, uh, at a recent, um, uh, there's an event called SOMCON in San Diego and one of the, uh, uh, audience members asked me this, you know, do you, what do you think about the imposter syndrome? Do you ever have that? And, um, strangely never had it.

Don't even know much about it. Don't even haven't even looked into it.

For me, my distinction, A, I've never noticed it. I've never paid attention to it. I've never used it. We've carved our own path based on our passion for Bordeaux, our love for the Paso community, and the incorporation of the spices. was to develop a language. Um, so for, for people who don't know about LXV, um, we pair our wines.

[00:35:00] Every wine is paired with, uh, flavors from all over the world. And the idea to do that, um, of course we have. Comfortable with spices and flavors being from India. But the idea to do that was not so much about us, but about the person who walks through that door. We wanted to create a language that is comfortable for the person who's tasting our wines.

So that it becomes a dialogue. A lot of time wine tastings are a monologue. We say this is, you know, our intent and why we are passionate about it. And this is how we started and this is the tawa and this is the wine and this is the blend. And the person is taking in and trying their best, like they're seeking, soaking it in and appreciating everything you're doing.

As soon as you put down those spices, it becomes this animated dialogue. And there's less needed to be said about the wine and much more understood. And that's what I love about a spice pairing. And then the person who's drinking the wine, now they're making this wine [00:36:00] experience their own because they talk about, Oh, this reminds me of, um, you know, we have, um, A wine that's paired with Asira is paired with a Lapsang Sushong tea, which is a smoked tea from China.

And, uh, you know, some, somebody will say, Oh, this reminds me of this camping thing that I went with my father. Or we do, uh, one called chai spice, which is our only Indian spice. We don't do Indian spices, but this chai spice we do with like a wine that's a left bank border wine, um, inspired by the left bank.

So very Margaux in style. And, um, It's just a tuft, a pillow of baking spices on the nose. And so the chai spice is very kind of, um, uh, sympathetic with that. And so I'll have somebody say, Oh my God, this reminds me of my Nana's baking or something like that. So it's a very animated dialogue that happens.

So.

This whole journey has been about what are we passionate about and [00:37:00] who we are and not trying to be any, any different. So I'm not just saying about the fact that we're Indian, but the fact that we're passionate about Bordeaux. Or the fact that, um, we have a small tasting room in downtown Paso, which, uh, you know, 12 years ago.

People are like, no, don't do it. It's not going to work. Um, if you're serious about wine tasting, you know, you should be in on the vineyard. We didn't have the resources to build a taste room at the vineyard at that time. Now are we just got a permit to build. So two years, we'll have a taste room. Thank you.

Thank you. With two years, we'll have a taste room on the property. Um, and so that, that question about the imposter syndrome, you know, I, I, I told, and she's, and, and, you know, interesting that she was a celebrity chef. She's a celebrity chef. Question. Um, but she's Latina and I would have never expected a question like that from somebody who is that decorated and celebrated.

Like she's one master chef. She's brilliant at what she does. And, um, you know, my, [00:38:00] my thought was. There are others who'd rather have this advantage of having a distinction, having a way to be different. So, you know, that's probably the whole idea of doubling down on who you are. And I, you know, I, I was telling them they can't even have the imposter syndrome even if they wanted to.

It's ours to own and it's ours to, to, to flourish. So, um, They, they can't have it even if they want it. So it became like this mantra at some con, which was kind of, it was interesting. Yeah.

Andrew Camp: No, that's cool. And you know, just, yeah, just being confident in who you are and you know, your path in your journey. Um, you know, and how has that enabled you, you know, cause you've mentioned, um, or you've mentioned in one of your biographies that, you know, you're in a white male dominated, um, Industry location, uh, industry.

Yeah. And so how, you know, [00:39:00] being a minority, being a woman, being from India, nonetheless, like how, how has your confidence and inspired you to. To continue on when with hurdles that you may have experienced,

Neeta Mittal: you know, it's a distinct advantage It's a huge advantage because I don't get compared to anybody else

Andrew Camp: Hmm.

Neeta Mittal: I think a person a white male young man coming into the industry is Going to get compared to so many others who've come before him And is he as good as that person? Is he, is he making wine like that? Is he talking like that? Is he, uh, is he social like that? Or, you know, is he, uh, curmudgeon like that?

It's so many standards, expectations. I'm free.

Andrew Camp: Nobody

Neeta Mittal: expects anything from me. Nobody has, you know, every time we've broken a barrier, we're like, oh, you know. And, but, but, but to break the barrier, um, there has been no comparison. [00:40:00] And so that's, it's actually come easy. I'll be very honest. It has come easy in that sense.

Of course, we've worked very, very hard. Yeah. But not Being compared, it's, it's, that's such a huge freedom because you don't have to live to up to anybody else's expectations. Um, so I think that has helped a lot. Um, being a woman definitely brings in a certain, um, ethic, ethos, pathos, um, a certain, um, um, Empathy in a business, um, because at the end of the day, it's a business.

There are employees, there are, uh, PNLs, um, there are contracts. And I think being a woman brings that empathy, brings that softness, [00:41:00] which I think it's beautiful because we come to wine for that, right? We come to wine for, um, Lifting that moment, we come to wine for creating a moment to be synergetic with that energy.

I think it's beautiful. Um, being Indian, I think, brings a different flavor. No pun intended. Um, I look at it. Wine differently. I taste wine differently. Um, what I, I haven't grown up eating blueberries or, uh, or, uh, you know, a lot of time comparisons. I mean, oh, this is like, um, God, what's that, uh, uh, conflicts of getting the, um.

It's one of the conflates, um, flavors and many wines get compared to that, or, um, uh, you can talk about, um, bubblegum. Um, I come from a small town in India, [00:42:00] we don't have bubblegum for years. I didn't have blueberries till I came to America. Um, and so, you know, um. Peaches, pears, none of these fruits we grew up eating.

So my context of understanding wine is very different. And probably that's why I lean to more towards texture as well, because that's the language that I'm more comfortable with.

But overall it's been great. I think being an Indian woman has given an edge, has given. the freedom to be who I want to be and how I want to express myself.

Um, and I think it's, it's been a huge advantage.

Andrew Camp: That's cool. Like, and it's probably giving you the freedom to create these spice pairings. Cause like you said, the wine language of flavors is dominated by the West, you know, and what the West, you know, is used to, whereas you bring this spice. Mixture from from around the world, um, to help people, um, taste wine in a different way, [00:43:00] you know, and, uh, I have a friend who's been on this podcast, Gisela Kreiglinger, she's written on the spirituality of wine, but she talks about the priesthood of all drinkers.

Of, you know, wanting to help people have the confidence as they sip wine to not be, um, so constrained by the experts, but to say like, Hey, what am I experiencing? What's coming up for me? And sort of like what you were saying with the spice packets of it brings up a conversation. It starts a conversation, um, instead of a monologue.

Um,

Neeta Mittal: Yes. And it also becomes, to be honest. It becomes a journey for us, too, because now we get to get to be a part of their story. Usually, it's the other way around, right? It's our story and you get to participate a little bit in it. Now we get to participate in your story. And so it it broadens our journey as well.

Um, we were just doing the math the other day just for fun. There are about 150, 000 people who have done the wine and spice pairings [00:44:00] over the last, um, and we are a very, very tiny tasting room, right? Um, so to know that 150, 000 people have experienced what we created, but to also look at it, at it differently and say, There have been 150, 000 stories that they have told us and that has broadened the experience and made it so much richer for us.

Um, you know, we, we've, we've, we've connected with people where, uh, I, I just got a message from somebody for Thanksgiving and, you know, they just. How beautiful the Thanksgiving was and Thanksgiving is one of the best times because I get a lot of messages from club members saying, Hey, we use your spices, this and this, and then there should be a picture in the picture.

There'll be somebody in the family or, you know, and so the story becomes so much richer for us. Um, and that that's been a beautiful part of this. Of this pairings, the story of the pairings,

Andrew Camp: right? Because again, like you talked about, it's this culture that you're trying to create in, you know, the [00:45:00] wine has a past.

Um, it has the present moment you're drinking in a future of what's going to, how the wine is going to shape lives to come. And so, um, I just see you creating this culture around LXV that, you know, everyone is enriched and everyone is, is invited, um, to participate and remember. Yes.

Neeta Mittal: Yes. And, and, and that's the generosity of the land.

And I, you know, I always believe in that. If you look at our growers, our growers are the most humble people. Um, uh, growing grapes is a very noble, um, endeavor. So who are we as winemakers to take something that noble and add ego to it, you know? No, it needs to stay noble. It needs to stay humble throughout its journey.

And I think that that that is almost like, um, like a mandate. I feel we have taken is, um, respect, you [00:46:00] know, that worker from Mexico who's who works in. We just finished harvest and to see them pick the grapes. From 11 o'clock in the night to four in the morning. And, and then they have another shift in some other veneer where they'll go and pick in that day.

We only pick in the night, um, but some of the veneer that's back to back. And that's, that's what that ride is about.

Andrew Camp: And

Neeta Mittal: we don't, we don't lose sight

Andrew Camp: of it. No, I love that. The staying connected to the land and to the product. Um,

Neeta Mittal: and the humility, humility of the dog.

Andrew Camp: Yeah. Um, how long has LXV been around like,

Neeta Mittal: Um, 2010 was our first vintage.

Andrew Camp: Okay. So 14 vintages, like what's, what's a lesson wine has taught you that you would love listeners to hear?

Neeta Mittal: [00:47:00] I think

we talk a lot about

being connected, the energy field. Um, we talk a lot about how. You know, the butterfly effect, somebody does something

affects us when you live this world of wine, it becomes more and more apparent every single day. This idea of being connected, this idea of being influenced by somebody else's actions, this idea that you can influence somebody else's life, this idea that energy is [00:48:00] true.

Um, positivity is true. So is negativity. All these ideas become more and more apparent. With every vintage, with every wine. And I think with that, your role in this dimension becomes stronger and at the same time becomes less significant. It's like a duality. I think you realize you have a role to play, but at the same time you realize that you're such a small part of this bigger cosmos and this whole ecosystem that you're not that significant either.

And that duality becomes very true. So I think I think that's, that's a lesson that, that I've learned is it is, it just is this world, the wine, the people, the connection, it just is. And you're here to nurture it and nourish it and, [00:49:00] um, and be like a shepherd and then that's it. There's nothing more, nothing less to that.

Um, um, it's, it's very humbling. It's a very, very humbling, uh, endeavor. Um, and I think on the, um, on the really, this is, this is sort of like of the deep down the spiritual part of it. But if, if really on the, on the Topical part of it. I wouldn't say topical, but on the expressive part of it or the experiential part of it, nothing more sensory than wine.

Nothing more sensory than wine. It engages, it challenges, it accepts, it questions all your senses all the time, all the time. And it's not just when you're drinking wine. It could be something as simple as walking the vineyards or looking at a barrel or looking at the must or tasting wine in the barrel, looking at the fermentations, uh, doing the spice pairings, which is [00:50:00] great, great, great journey for us.

Nothing engages your senses, including your sixth sense, if you will, um, like wine does.

Andrew Camp: No, absolutely. Yeah. There is something that is. Um, magical about wine and that sharing of the bottle and the stories, the memories that evokes and, um, the connections that can forge, um, especially in, in a world that we are torn apart so much, you know, what the role wine can play and maybe hopefully bringing, um, a greater sense of connectivity.

Neeta Mittal: Yeah, I, the conversations that are happening nowadays around wine, it's what, what needs to be emphasized is. Wine is, it's study. It's a, um, it's like a ledger. It's not a page in a book. It's something that you really, when you drink [00:51:00] wine, you're always trying to, the, the, the, the, I'm talking about the wine connoisseurs are people who are passionate about wine.

They're trying to go into the depth of who did this and why they did this and the intent behind it. And then you go so back, like it's, it's one of those things where how deep you go. in the past, um, um, and, and also in, in, in, in the truth of that wine is up to you. And it's so different than having a tequila shot, you know, and they both sometimes get clubbed into the conversation at the same time like, no, it's two completely different experiences.

Wine is a legacy. Wine has truth in it. Wine has, um, sweat, blood, sweat, tears in it, um, of generations. No matter if you're having this vintage, it's generational story that you're telling. And so that's probably the difference. You know, I, I, I told you in the beginning of, of a conversation, I wanted to [00:52:00] tell you about this experience that I had.

We were in Napa, um, uh, at a resort for a wedding and our, the, the resort had a chapel in it. And, um, Kunal and I, our room was right next to the chapel and it's a tiny, tiny chapel, just like 20 or 30 seats. And, uh, uh, one of the days we just went and sat in there, it was beautifully, beautifully decorated.

And I looked and of course there was Christ on the cross, um, and I've seen that image so many times. I went to a Catholic school. Um, I've walked through vineyards so many times, but you're always seeking, I'm telling you as a winemaker, you're always seeking for deeper meaning. And I was looking at that image.

And I, I looked and I said, wow, that's actually a vine. If you look at how Christ has his hands spread out and he's, he's nailed to that cross. That's how a [00:53:00] vine is. A vine is always on a trellis and with its arms spread out with its, um, cauldrons. And, you know, um, taking in everything that, um, the earth has given, um, and giving it back.

Um, it was so symbolic and I was like, I've never connected the two and it literally it looks Christ actually looks like a vine,

Andrew Camp: right?

Neeta Mittal: I I'm we're building a tasting room on the property and I'm going to bring that symbolism. I'm like 100 percent sure I'm going to do that. I don't know how I'm going to do it, but I'm going to do it.

Um, and that to me was And, and that's, that's the beauty of what we do

is

you can seek these deeper meanings in, in, in so many things, um, of what we do in, in mind.

Andrew Camp: I love that imagery of taking from the earth and giving back, you know, and sort of with, you know, Christ's outstretched arms, you know, he's.

He's welcoming and the vines welcome. Yes. And this,

Neeta Mittal: we talk about, sorry, I [00:54:00] didn't mean to interrupt, but we talk about him suffering for us. And that's what a vine does. A vine stresses itself and suffers and, and then the fruit that it gives us just. Just melodies and so I, I, I, that has resonated with me so beautifully and I'm like so excited that I'm going to bring it into, into our taste room.

Andrew Camp: That's beautiful. Thank you for sharing. Um, and as we, this has been a rich conversation, I've loved it. Um, as we begin to wrap up some fun questions, I'd love to ask all of my guests. I'd love to ask all of my guests about food. Um, and so, Neeta, what's one food you refuse to eat?

Neeta Mittal: Any, um,

I was offered, uh, a carpaccio of horse, and to me, to me, that's like my, my kindred spirit. So, any meat, meat, I eat beef, I eat [00:55:00] pork, but I guess any meat of,

uh,

animals that are very dear to my heart. I guess, I guess that's, that's, that's the one that I, yeah, it's impossible for me to, to do that.

Andrew Camp: And then on the other end of the spectrum, what's one of the best things you've ever eaten?

Neeta Mittal: My Ayi's Biryani, the one that I told you that it stays, it just, it's like my comfort food. And my mom, um, she, you know, she, I told you she cannot walk or she's not that mobile. She will sit on the countertop and she's like prop herself and sit on the countertop. And that does the. The, um, the gas or the, the, the, the burners and she'll sit on the countertop and cook for me.

And it's, and she doesn't have any strength, but she has the shoulder strength to prop herself up on the couch. And not only for me, she does it for the entire family. If you want to find my mom, she's on the countertop next to the burners and she has a kitchen staff of about. I would say four people [00:56:00] and four people, kitchen staff, but she will be propped onto the countertop cooking.

So her biryani, her biryani is my go to always.

Andrew Camp: I love it. Um, and finally, there's a conversation among chefs about last meals. As if, if you knew you had only one last meal left to enjoy, what would it be? And so for Neeta, I'm going to guess you're going to say your mom's biryani, but if you had one last meal, what would be on your table?

Neeta Mittal: Something that I, I grew. Hmm. Something that I planted. I would want it to be something that I planted. We have a small vegetable garden, um, where we grow, uh, some fruits and vegetables. It could be something as simple as a peach. Uh, could be something as simple as an onion or ginger. Probably something that I grew.

Andrew Camp: Hmm. I love that. That's a unique [00:57:00] response. I haven't heard from. Uh, and I, I love that imagery of some having something you grew. Um, so that your legacy leaves lives on. Uh,

Neeta Mittal: yes, because even in the last moment, it. It needs to be meaningful.

Andrew Camp: Absolutely. Awesome. And then, I meant to ask you this before, but what, what wine do you drink with your mom's biryani?

Neeta Mittal: Good question. Um, and I, this is not to plug LXV, I promise you, but it's an honest to God, uh, answer. We make a blanc sangiovese, Blanc de Sangiovese, and it's a white Sangiovese. Sangiovese has been my muse, um, as I told you about my story. The vibrancy on this wine, the layering, the texture, the depth, the complexity.

Um, if you can imagine it's, um, it's a white wine, so it has all the, um, exuberance of a white wine and then, but it's [00:58:00] Sangiovese, so it has all the depth and complexity of a red wine. Uh, we actually do a four course dinner. But just step on mine. And so with Biryani, like that's one of my favorite pairings to do is blanc de Sangiovese.

Andrew Camp: That's beautiful. Yeah. No, that's awesome. Yeah. Because for listeners, you're not, you know, you've heard of Sangiovese, it's a popular Italian red wine, um, but you are able to make it a white wine by, I'm guessing, taking off, um, the peel of the grape.

Neeta Mittal: Like very, very, hardly any skin contact.

Andrew Camp: Right.

Neeta Mittal: Yeah. Yeah.

Andrew Camp: Yeah. That's awesome. Um, well, Neeta, this has been a joy, um, just to talk, to hear your story, to share your story with my listeners. And if people are interested in experiencing LXV wines, where, where can they find you or how, you know, um,

Neeta Mittal: Um, best way is of course, our website, uh, just search LXV wine. Uh, if you forget the name of the [00:59:00] winery, just say, Indian winery, Paso Robles spice, or if you just say wine and spice, uh, LXV will come up, um, you can call us, you can email us all the information is on our website.

Um, we are very proud to now be carried in some of the restaurants in Arizona, in Sedona. So that's, that's great. If you have listeners in Arizona and, um, we, what the beautiful part is we now have created this, um, tasting kit. Uh, we call it the perfumed garden and we've captured Our LXV experience in a small kit with four small vials of wine, four spices, and a beautiful sort of a work board.

So you, it's as if we are there with you, walking you through the wines and the spice pairings. And it's called a perfumed garden. And so you can buy that as well.

Andrew Camp: Awesome.

Neeta Mittal: I think it's sold out at this moment, but our next edition will be [01:00:00] released in a month or so.

Andrew Camp: Okay. Gotcha. Awesome. I appreciate it, Neeta.

Thanks for joining us. And if you've enjoyed this episode, listeners, please consider subscribing, leaving a review or sharing it with others. Thanks for joining us on this episode of The Biggest Table, where we explore what it means to be transformed by God's love around the table and through food. Until next time.

Bye.