Are NYers falling in love with New Wine? Dancing Wines from Cynthia Russell, Lauren Russell

Are NYers falling in love with New Wine? Dancing Wines from Cynthia Russell, Lauren Russell in Dry Creek Valley, Sonoma County.

The team at Dancing Wines is developing a collection of sensory brands that celebrate life through taste, touch and aroma – inspiring you to find your inner dance and show the world what truly moves you.

Dancing Wines’ red wine trio includes Old Vine, Duo and Estate — three limited-release wines made from hand-picked grapes that showcase the full breadth of the Dancing estate.

Lauren Russell (L) and Cynthia Russell (R) from Dancing Wines Credit: https://instagram.com/DancingSonoma

Today’s conversation with the dynamic Mother / Daughter team Cynthia and Lauren Russell from Dancing Wines ha been edited for length and clarity.

For the full, un-edited conversation, visit our YouTube channel here.

Joe Winger: What is the most important message you’d like to share today?

Lauren Russell: I think one of them is dancing is art and art is life.

Another is love needs no explanation. I think really the thread between those is we’re trying to create a product and an experience that brings people together and invites them to find their inner dance, which is something we say a lot.

So we want to encourage people to find their unique rhythms. And wine is also really lovely because it is a vehicle that brings people together to enjoy a moment and diverse people together.

I think my Mom [Cynthia] can speak to this as well, but one of the things we thought about when first exploring wine was just how daunting the whole atmosphere is around the consumption of it and the buying and using all the right adjectives.

Especially for my generation I feel like there’s a bit of a learning curve. So I think one thing we really want people to take away from the brand is just like, just enjoy it. Love needs no explanation and you can’t drink wine when your mouth is full of adjectives. We’ve created a great wine just for you to be able to enjoy and to describe however you want and enjoy whenever you want.

Source: WeAreDancing.com

Cynthia: Yeah, I think the measures we created we have a beautiful heritage property that the soil and the climate create this great wine. And me being of an older generation where wine was very intimidating, even though I know a lot about it.

And drinking it for a very long time. I’ve lived in France. I’ve lived in California. It’s still when you order in a restaurant, you’re scared. Do I know enough? I’m going to be embarrassed. Is this the right pairing? And what the good news is that wine making in the world has become so sophisticated that if you are buying wine from a place that is special, including all.

Sonoma or France or Italy, the wines are good, they’re really good and all you have to do is be comfortable with yourself and enjoying it. And so that’s what we’re trying to do is take a product that has thousands of years of history as being a part of our culture and make you comfortable with just having fun, enjoying it and celebrating what wine can do to bring people together.

Source: WeAreDancing.com

Joe Winger: You have a really unique story that you restored a vineyard up in Dry Creek. Can you talk about experience and what you learned from the restoration?

Cynthia: We lucked out. It was a Covid purchase. We spent a lot of time as a family together in very small confined spaces drinking a lot of wine.

We [thought we] might end up needing a place where we have more outdoor space and can be together. So we bought this property more as a farm and then discovered that it was a unique part of the world.

Zinfandel grapes have been growing in this small region for over 150 years.

It was called America’s grape back in the time I think [the] 1850s. Okay, we have these vineyards. They’re really old.

There was one owner at this property for 60 years, an older Italian gentleman. And a lot of the area is multi generation, fourth generation Italian families who came over and cultivated this grape.

We never intended to make wine and yet we were scared to let this history and heritage die.

So we took classes and tried to figure out, can we make wine?

It’d be such a shame to let this history go in this special place.

We made a great discovery, which was that you don’t have to be an expert on wine. You just have to have great soil and a great climate.

Then we launched from there.

Source: WeAreDancing.com

Lauren: We’re always towing the line between the respective tradition and traditional winemaking and the land and all of the old vines and creating something new.

She [Mom, Cynthia] always brings a lens of respect for the older generation and ways of life and what wine has meant to her throughout her life.

I’m always pushing the other direction. We always land somewhere in the middle.

You’ll see that in the brands, it has really playful branding and packaging. But, our winemaking is a bit more traditional. We’re a sustainable vineyard but we have old vines and we respect what the land has to offer and what it’s been offering in that region for a long time.

It creates a better product and brand for us because we get to cater to both audiences.

Credit: https://instagram.com/DancingSonoma

Joe Winger: You have a collection of sensory brands. Can you talk about what that collection is, what inspired the idea, and what we should be looking for?

Lauren: All of the products have been and will be inspired by the backdrop of the vineyard.

When we talk about wine, we talk about this kind of multi sensory experience, whether that’s aroma or where you’re having it, who you’re enjoying it with.

We came into wine knowing that it was going to be not just about taste or smell, but about the holistic experience of what wine could do for someone.

Sort of the thread between all of our products are taste, touch and smell. Again, like finding your inner dance and allowing you to express your personality.

We’re launching a trio of fragrances, which are loosely inspired by the terroir and the vineyard.

Cynthia: We have a fresh perspective on Sonoma. Every time we arrive, we have this nose full of these incredible senses:, the smell of moss, crushed grapes, barrel, fire and oak.

Yeah. So we’re like, wow. Every time we arrive, we’re like, wow, this is really cool.

This is so distinct and unique and just elevates your experience of being there.

We are going to bring more experiences to the brand when we can, like having an artist in residence, creating visually beautiful contributions.

We have an art collection there that inspired us to bring art to the brand. It’s largely from a diverse group of artists from the West Coast who are very colorful and young and also push boundaries. So our idea with the senses is like we’re trying to This is a brand that you enter into our world and you get to experience people and life in a way that’s very unique and bold and

Credit: https://instagram.com/DancingSonoma

Joe Winger: What are both of your backgrounds outside of wine?

Lauren: I was raised in Connecticut and went to Dartmouth for undergrad, was a creative non-fiction writer, so always had that storytelling bent.

After school, I worked at a lot of businesses in marketing. Uber Eats, Refinery29, right before the pandemic, I worked for AB and Bev that was my first kind of foray into alcohol.

Then during COVID, I got my MBA at Columbia. We all got this massive reset of our priorities. I come from an entrepreneurial family. This opportunity arose

Cynthia: We’re a family who really believes in experiences. I have dabbled in many different areas. I went to Scripps college. I actually was a dance major until I was not. I became an international relations major. I lived in France for a while. Then moved to New York City and worked for JP Morgan trading stock, money market securities.

I didn’t find that was my passion, so I went to Harvard Business School and I got a master’s in business. Then I worked for American Express where I started a weekend travel program. It was a little startup within the travel segment of American Express. I got my “sea legs” of starting a business.

I quit that business because I had kids, then I started my own mail order company then I decided again, that maybe I needed a little more education.

I went back and got a doctorate at Columbia in organizational leadership.

I have a consulting firm on the side where I consult leaders and organizations about how to handle complex challenges in a complex world.

So my daughter [Lauren] gets through business school and we decide to marry all these wonderful experiences together and create something really new and unique.

Credit: https://instagram.com/DancingSonoma

Joe Winger: Let’s talk about your wines.

Lauren: We launched with our rosé which is really beautiful. It’s an intentional rosé. From our Primitivo grapes and we harvested them early and intentionally for rosé.

It has this really beautiful distinct, watermelon, almost Jolly Rancher aroma, and it’s really playful and full, but also dry. And it’s been a really big hit so that was a fun debut for us.

We just launched our trio of reds, and what makes them unique goes into the story about the restoration of the vineyard.

We’re still learning our land and learning from it.

We chose to harvest from different blocks and treat the wines in a similar fashion and bottle them separately to see what personalities they expressed.

One is the Old Vine Zinfandel, which is from our oldest head trained vines which is the deepest, moodiest, richest wine. It’s really lovely.

Credit: https://instagram.com/DancingSonoma

Then we have an estate wine, which is actually from Primitivo, a different word for Zinfandel. That one is a bit lighter.

Then we have a third, a duo which is a blend of both. And so it’s really helped us to understand. And they are quite different.

They’re obviously all Zinfandels in their expressions, but they’re all quite different.

People say Zinfandel is like a map of the land and I think that’s really true here. Which is super cool.

But we have two forthcoming sparkling wines because I think it really speaks to our ethos about being playful and to my generation.

Cynthia: It’s really fun for us because being on the East coast, Zinfandel is a really unknown varietal and we think it’s underrated. Californians know it’s been around for a long time. It has a lot of possibilities with food. And so what we’re trying to do is bring to light this really good wine and do it in a slightly different way.

We pick ours earlier, trying to have it be less jammy, juicy, heavy; lighter, less alcoholic than some of the more traditional Zinfandels that are on our street.

That’s really trying to address the changes consumer changes.

Our wines are chillable, super easy to eat with most any food, especially ethnic food, spicy food.

2022 was our first vintage. 2023 is already in barrels and we’ll be bottling that in probably in March. But it’s going to be a little different because the climate was different that year.

The rosé was just a fluke. Our winemaker wanted to try a Zinfandel rosé. Most people love it. It’s so distinct and unique.

Our 24 Rosé will come out in March. The reds will come out in the early summer. We’re going to bottle the sparkling in January, but that will be at least a year until you’ll see that. The pétillant naturel will probably be launching at about the same time as the rosé

Credit: https://instagram.com/DancingSonoma

Lauren: What’s fun about having both an early release sparkling and a [second, additional] later release [sparkling wine] one is going to be lighter, more effervescent, maybe geared towards the younger generation and the other will have that toastier champagne flavor.

Joe Winger: Do you have a favorite wine and food pairing?

Lauren: This one’s so hard. Rosé and oysters or any seafood is just awesome. Sparkling wine and a burger is one of my favorites.

In terms of red, when I think of Zinfandel, it’s Thanksgiving foods. It speaks to the hominess in our story. Bringing everyone around the table. Kind of experiential pairing.

Cynthia: Yeah, that resonates with me.

We have a lot of ethnic food, so it holds up really well to spice, to sweet and sour, salty and sweet. So it’s great with Indian food, Mexican food. Apples in your pork chops.

A burgundy is usually killed instantly by those kinds of flavors. It’s too fragile.

[Ours] is not fragile, but it still has so many nice aromas and flavors to enhance whatever you’re eating.

Lauren: It’s great with pizza. Pizza and a nice glass of Zinfandel

Source: WeAreDancing.com

Joe Winger: What’s something magical about Sonoma that you learned through this journey?

Lauren: True of both Zinfandel and Sonoma it always has this underdog energy to Napa. One of the hidden gems, we wake up really early and drive to the Redwood forest to watch the sun rise through the trees.

We eat a burrito because we have terrible burritos in New York.

There’s an amazing food community, 3 Michelin star restaurant, chefs, farm to table.

Cynthia: The distinct part of Sonoma is how important nature is to everyone there. It’s not just about wine. It’s incredible nature.

We both traveled a lot, lived in a lot of places. I’ve never seen such natural beauty in such a small area.

Lauren: That’s what the idea of our products is too. We have to bring people here in some way, differently than just having them taste the wine.

So as many dimensions as we can bring people into that realm to experience [00:29:00] that it’s like definitely the dream.

Joe Winger: Whether it’s social media, website, or other ways, what are the best ways for our audience to find and follow Dancing Wine?

Lauren: We have our website, which is wearedancing.com. We also are on Instagram, which is at DancingSonoma.

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Big Papi’s New York Debut: David Ortiz’s Dominican Ozama Rum Lands in Manhattan With Bold Flavor and Cultural Swagger

By Rocco Delfino — 2 days ago

Big Papi’s New York Debut: David Ortiz’s Dominican Ozama Rum Lands in Manhattan With Bold Flavor and Cultural Swagger

In a city that appreciates craftsmanship, culture, and a killer cocktail, there’s a new player on the scene ready to disrupt bar menus from Brooklyn rooftops to Central Park South. Hall-of-Fame legend David “Big Papi” Ortiz—yes, that David Ortiz—is officially entering the world of fine spirits with the launch of Ozama Rum, a 100% Dominican-made, ultra-premium rum that’s already turning heads in the five boroughs.

Far more than just a celebrity vanity label, Ozama Rum is a deeply personal project rooted in Ortiz’s Dominican heritage, shaped by tradition, and tailored for modern palates. Named after the Ozama River in Santo Domingo, the spirit is crafted from start to finish in the Dominican Republic, earning the prestigious Ron Dominicano designation that certifies its authenticity.

David Ortiz’s Dominican Ozama Rum

“To me, Ozama isn’t just about rum, it’s about identity, pride, and progress,” said Ortiz. “I wanted to build something that celebrates the energy and soul of my people and shows the world what we’re made of. It’s always been important for me to do things the right way, which is why this labor of love has been one of the most rewarding projects of my career. I can’t wait for people to try it! They say that perfection doesn’t exist, but you can get close to it.”

Ozama Rum: Where Craft Meets Culture in a Bottle

Available in three expressions, Ozama Rum brings a polished Dominican sensibility to Manhattan’s world-class cocktail scene—whether you’re sipping at Bemelmans, lounging at Soho House, or unwinding in a Brooklyn brownstone. Each expression is aged for at least a year in oak barrels and bottled on the island, delivering a terroir-driven taste of the Caribbean with unmistakable sophistication.

Ozama Blanco: Bright, citrus-forward, and kissed with white pepper, this platinum-hued rum is clean yet complex. Ideal for refreshing cocktails in Greenwich Village patios or summer spritzes on the rooftop at Le Bain.
Ozama Añejo: Smooth and refined, this copper-colored beauty delivers layers of vanilla, toffee, and a subtle note of chocolate—perfect for pairing with dessert at Eleven Madison Park or sipping solo in a Chelsea loft.
Ozama Gran Añejo: Rich and elegant, with aromas of honey, dates, candied fruits, and fine wood. This is a sipping rum made for slow conversations in the Upper East Side, where the bottle becomes the centerpiece.

Price points are as approachable as the flavor profiles—ranging from $25 to $40 for 700ml—making Ozama accessible luxury in every sense.

A New Spirit for a City of Tastemakers

New York is no stranger to premium spirits. But Ozama enters the market at a moment when consumer interest in rum is booming. According to Global View Research, the global rum market was valued at $11.77 billion in 2022 and is projected to grow 5.6% annually through 2030. That growth is driven by a shift toward artisanal, culturally rooted spirits—just the kind of origin story Manhattan drinkers crave.

And Ortiz isn’t just lending his name. The former MLB star partnered closely with a team of Dominican artisans and Abbott Wolfe, CEO of Drink2Success, to bring this vision to life.

“From day one, David had a clear vision to create an ultra-premium rum that feels authentic, vibrant, and undeniably Dominican—it was important to him to spotlight the Dominican Republic and at the same time give back to the community that raised him,” said Wolfe.

Giving Back, the Dominican Way

Ozama Rum’s purpose doesn’t stop at the bottle. Two percent of the brand’s profits will go toward cleaning up the Ozama River and supporting underserved communities along its banks. It’s a gesture that feels at home in a city that values global citizenship and local impact.

Where to Find Ozama in New York City

Available now online at drinkozama.com, Ozama is rolling out this summer at select retailers, bars, and restaurants across Manhattan and Brooklyn. Early interest from high-end mixologists in Tribeca, Williamsburg, and the Upper West Side suggests Ozama will quickly find a place among New York’s finest pours.

Whether it’s mixed into a refined mojito at Dante, poured neat at Maison Premiere, or offered as a pairing in the city’s growing number of Afro-Caribbean culinary spots, Ozama is a rum built for New York sophistication—with a heartbeat from the Dominican Republic.

Final Pour: The Big Apple Meets Big Papi

In a town where everything is fast, curated, and fueled by narrative, Ozama Rum offers something deeper—a bottle with a backstory, a cultural anchor, and the kind of authenticity that New Yorkers respect.

As Ortiz says, “They say that perfection doesn’t exist, but you can get close to it.”

And here in Manhattan, close to perfect is more than enough reason to raise your glass.

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Taraji P. Henson Brings Her Seven Daughters Moscato for with Manhattan NYC Magic to the High Seas with Princess Cruises

By Katie Macken — 2 days ago

Taraji P. Henson Brings Her Moscato for with Manhattan NYC Magic to the High Seas with Princess Cruises

Broadway lights, Harlem hustle, and now—Taraji P. Henson’s Moscato on the open ocean.

The Emmy-nominated, Oscar-nodded powerhouse and entrepreneur has teamed up with Princess Cruises to bring her celebrated Seven Daughters Moscato to the brand’s exclusive Love Lines Premium Liquors Collection. And while Taraji’s roots are D.C. born, New Yorkers know she’s always brought a Manhattan-level boldness to everything she touches—whether it’s a red carpet or a wine glass.

“Seven Daughters is more than just a bottle of wine; it’s a celebration in a glass,” Henson shared. “Our Moscato is inviting, refreshing, and perfect for moments of connection which is what makes this partnership with Princess Cruises so amazing. Now we can experience this feeling with people from around the world, whether they’re toasting under the stars or relaxing on the open sea.”

That connection is something every New Yorker craves—especially when escaping the city’s breakneck pace for a well-earned recharge. With Princess Cruises offering sailings from the Brooklyn Cruise Terminal, it’s never been easier to trade the city skyline for an ocean horizon—glass of Henson’s Moscato in hand.

Featuring notes of tropical fruit and honeysuckle, Seven Daughters offers the kind of bright, celebratory flavor that fits perfectly between a jazz brunch in the West Village and a rooftop toast in Midtown. Now, thanks to Princess Cruises, it’s also a go-to at sea.

“Princess Cruises is committed to curating distinctive, high-quality experiences for our guests, and Seven Daughters aligns seamlessly with that vision,” said Sami Kohen, Vice President of Food and Beverage at Princess Cruises. “Taraji’s Moscato reflects a bold yet approachable style that we know our guests will love.”

Henson’s wine joins an all-star lineup of bottles in the Love Lines Premium Liquors Collection, which includes Jason Momoa and Blaine Halvorson’s Meili Vodka, Camila and Matthew McConaughey’s Pantalones Organic Tequila, Blake Lively’s Betty Booze and Betty Buzz, Liev Schreiber’s Sláinte Irish Whiskey, Jason Aldean’s Melarosa wines, Romero Britto’s Love Prosecco, and Kylie Minogue’s No Alcohol Sparkling Rosé.

But Henson’s addition feels especially New York in spirit—sophisticated, stylish, and full of character. For city dwellers looking to trade the subway for a stateroom, Seven Daughters is an invitation to unwind without leaving the energy behind.

As Strategic Advisor and Creative Collaborator, Henson has helped shape every aspect of the wine’s personality, much like she’s done with her most iconic roles. And just like New York, this Moscato is lively, expressive, and impossible to ignore.

Whether you’re a downtown art dealer, an Upper East Side socialite, or a Brooklyn creative looking to unplug, a Princess cruise with a glass of Taraji’s Moscato might be just the blend of luxury and leisure you didn’t know you needed.

So the next time you’re booking a departure from NYC, remember: this isn’t just another cruise. It’s a chance to sip something special—with a side of Taraji—and toast to life beyond the grid.

Find out more about the Love Lines Premium Liquors Collection and upcoming sailings at www.princess.com.

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Manhattan Is the First Stop for WWE and Seagram’s Escapes Spiked Boozy, Slam-Worthy Drinks

By Rocco Delfino — 3 days ago

WWE and Seagrams Just Dropped Boozy, Slam-Worthy Drinks—And Manhattan Is the First Stop

NEW YORK, NY — In a city where everything moves faster, hits harder, and parties louder, WWE is making its boldest off-the-top-rope move yet—launching its first-ever ready-to-drink alcoholic beverage right here in the heart of Manhattan.

WWE and Seagram’s Escapes Spiked just announced a multi-year partnership that’s as wild as a Hell in a Cell match in Madison Square Garden. The result? A brand-new, wrestling-themed lineup of flavored malt beverages, designed for fans who live big and drink bold.

And New York, you’re first in line. From East Village rooftops to uptown bodegas, the Seagram’s Escapes Spiked WWE Series is already popping up across the five boroughs—just in time to raise a can and body slam the summer heat.

The Big Apple Meets the Big Elbow

This isn’t just a licensing deal. It’s a cultural collision between two icons—WWE, the global entertainment empire born in gritty arenas, and Seagram’s, a brand rooted in fun, flavor, and that “no apologies” energy New Yorkers know best.

“Seagram’s has a rich history of innovation and a deep commitment to authenticity, making it the ideal partner to go to market with our first-ever licensed ready-to-drink product,” said Grant Norris-Jones, EVP and Head of Global Partnerships at TKO Group Holdings, WWE’s parent company. “And let’s be honest—there’s no better place to launch than NYC.”

Flavor That Hits Like a Superkick

The new Spiked series isn’t here to sip quietly—it’s here to stand on tables in the Meatpacking District and shout “Let’s get ready to rumble!” at rush hour. The three debut flavors bring serious personality:

Rumble Punch™ – A remix of the fan-favorite Jamaican Me Happy, this tropical knockout blends strawberry, watermelon, lemon, and guava. Perfect for rooftop hangs in SoHo or post-work drinks on the Hudson.
Pineapple Powerhouse™ – With bold pineapple, cherry, and lime, this can packs all the energy of a 2 a.m. dance floor in Hell’s Kitchen.
Slammin’ Blueberry™ – A clean one-two punch of blueberry and lemon, tailor-made for chill park days at Bryant Park or Union Square pre-games.

All three flavors are now stocked across Manhattan—from your corner deli on Lexington to upscale liquor boutiques in the West Village.

WWE Superstars Coming to a Bodega Near You?

This isn’t just about what’s in the can. As an Official Partner of WWE, Seagram’s Escapes Spiked will be front and center at major WWE events—Money in the Bank®, SummerSlam®, and Survivor Series®—and heavily featured in exclusive digital content starring your favorite Superstars.

But NYC gets something even better: in-person appearances from WWE Superstars at select retailers across the city. Think autograph signings, selfie ops, and unexpected encounters with wrestling royalty at your go-to wine shop in the East 60s or downtown bodega.

“Our collaboration with WWE marks an exciting moment for Seagram’s Spiked as we connect with WWE’s global—and very NYC-centric—fanbase,” said Jaime Polisoto, brand director for Seagram’s Escapes. “Our sales team is amped to bring Superstars directly into the city to meet fans where they live.”

From MSG to Madison Ave—This Is New York’s Drink of the Summer

If there was ever a city made for this kind of crossover, it’s NYC. From the gritty legacy of wrestling nights at Madison Square Garden to the rooftop bar culture that defines Manhattan summers, Seagram’s Escapes Spiked WWE Series is built for the urban fight fan, the flavor chaser, and anyone who wants to sip something loud while living larger.

So next time you’re grabbing a six-pack for a rooftop party in Williamsburg, pregaming before a Barclays event, or just need something cold to crush after a subway grind—grab a can and drink like a champion.

Because this summer in NYC, the most electrifying drinks in entertainment have officially entered the ring.

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Cynthia Russell Dancing Wines Lauren Russell Sonoma County

Joe Winger

About the Author

Joe Wehinger (nicknamed Joe Winger) has written for over 20 years about the business of lifestyle and entertainment. Joe is an entertainment producer, media entrepreneur, public speaker, and C-level consultant who owns businesses in entertainment, lifestyle, tourism and publishing. He is an award-winning filmmaker, published author, member of the Directors Guild of America, International Food Travel Wine Authors Association, WSET Level 2 Wine student, WSET Level 2 Cocktail student, member of the LA Wine Writers. Email to: Joe@FlavRReport.com