In a recent conversation with Katie Lee Biegel, celebrity chef and culinary personality, we delved into her latest venture, Kind of Wild Wines. Known for her effortless charm and culinary prowess, Biegel has channeled her love for food into a new realm of organic and vegan wines. With her latest collection, Biegel aims to blend her appreciation for fine dining with an environmental mission, crafting wines that are enjoyable and align with her commitment to sustainability. Drawing on her experiences from the kitchen to the vineyard, Biegel shared insights into how Kind of Wild reflects her values and the standards she upholds in flavor and ecological responsibility. Biegel’s journey into winemaking offers a fascinating glimpse into the intersection of gourmet excellence and green ethics.
Katie, what inspired you to create “Kind of Wild,” and how does it reflect your personal values?
My love of food and the overall dining experience led me to my love of wine many years ago. As I got older, and especially after having a baby, I found that I couldn’t really drink without side effects the next day. Sometimes, even just one glass of wine would give me a headache the next day and a general feeling of tiredness. I started learning about organic wine, and I found that with the absence of harmful additives and chemicals, I could enjoy wine again. I met my partners in Kind of Wild, Jordan Sager and Adam Sager, and we were all aligned to create delicious, organic, zero-sugar, vegan wines with an environmentally-conscious mission.
How do organic, vegan wines differ from conventional ones in taste and health benefits?
For the last 20-plus years, I have made it a point to shop for and cook with the best organic produce that I can find. When I started researching organic wine, it was like a lightbulb went off for me. Why would I drink conventional grapes if I am not eating conventional grapes? Wine is made from produce, and not only does it taste better, but it is also better for you. We know exactly what is and what is not used during the grape growing and winemaking process when it comes to organic and vegan wines. Chemical residues from pesticides, fungicides, and synthetic fertilizers are on the grapes. Those, in turn, end up in the wine, which could have a lasting effect on our health, and they also affect the development of the grape’s flavor. A recent UCLA study found that organic-certified wine does taste better.
Your wines are sourced globally. Can you share a favorite region or flavor profile?
Each wine is sourced from a location that we believe exhibits the best qualities. Really and truly, I can’t choose a favorite because I love all of our wines for different reasons and occasions. During the summer, I find myself reaching for our whites and rosés more. The sauvignon blanc is from South Africa. I fell in love with the wine region there on a trip with my mom, so it always brings back special memories when I open a bottle. I also tend to make recipes that pair really nicely with our Montepulciano D’Abruzzo, which is a really lovely red. One of our favorite restaurants, Pellegrino’s in Southampton, is now serving the Montepulciano. They make the best wood-fired pizzas and pasta, and it’s the perfect pairing!
How does Kind of Wild balance being low-calorie and zero-sugar with maintaining quality?
We seek to produce wines that can achieve excellent balance and flavor while also being moderately lower in alcohol and technically zero-sugar. When no sugar is added post-fermentation and all-natural sugars are fermented into alcohol (<0.5 grams per serving), the wine is then considered zero-sugar. Not all regions and producers can achieve the balance and quality, but we are able to work with top growers in amazing regions from all over the world that can. We also prefer a drier style of wine compared to more commercialized, sweeter wines. The key is making sure a balance is achieved with alcohol, fruit flavor, tannins, and acidity.
What role does environmental responsibility play in your business model?
We are a mission-focused brand looking to lead the way in climate action. Healthy soils, void of chemical residues and abundant with moisture are a climate solution because they are a breeding ground for microorganisms. Those microorganisms feed on carbon and regenerate it in the soil. Soil improvement provides an action plan for us and the wines we produce to have a positive impact on the planet. We are also 1% for the Planet members, donating one percent of our annual revenue to environmental organizations directly involved in climate action. As far as our business model and plan to scale — 15 percent of the fresh produce market is certified organic, but organic vineyards only represent five percent of total global vineyard coverage. Why is that? The simple answer is the demand for organic wines is less than the demand for organic produce. However, we see this as an opportunity to not only show people why they should also be consuming organic beverages but also help create more demand and more vineyards to convert to organic practices. And it is working, as the data shows that organic wine sales have been outpacing the total wine market for multiple years running.
For those new to organic wines, what’s your top recommendation from your selection?
We offer a mix-and-match option on our website, and also an Exploration six-pack, so customers can try a variety. We also offer 20 percent off first-time orders and free shipping on six bottles or more. Several local stores here in the Hamptons, like Bottle Hampton, Herbert & Rist, Bridgehampton Wine Cellar, and Sag Harbor Liquors, are carrying our wines, so pick up a bottle and check it out. I really enjoy going to the stores and pouring a taste for customers. People always gravitate towards our rosé, and the Gruner Veltliner is really popular. Gruner is a really versatile wine, and so great with vegetables, so I find it to be especially nice with all of the produce in the Hamptons.
How has your culinary background influenced your approach to winemaking?
The food bone and the wine bone are definitely connected! For me, it’s about the ritual of wine and the overall dining experience. Just like my food, I want the wine to taste great, to feel good about drinking it by knowing that it was produced with the highest-quality ingredients, and to feel good the next day.
Can you explain how “Kind of Wild” addresses the issue of wine-induced headaches?
We have a great blog post on this topic here. We do not claim that our wines are headache or hangover-free, but they are certainly less likely to cause one compared to conventional wines that typically have much higher sugar, alcohol, and countless additives that the producer is not required to disclose. Wine and liquor are some of the only consumables that are not required to have an ingredient or nutrition label. All of our wines list every ingredient on the back label, as well as the nutrition facts, and that mainly consists of organic grapes, yeast, and very low levels of SO2 (which is also a natural by-product of fermentation).
What’s been the most surprising aspect of your journey into the wine industry?
I am not sure that I have had any big surprises, but it is a new experience for me to learn more about the business side. For most of my career, I have been a creative, so this is a new hat for me. I like the challenge.
How do you see Kind of Wild evolving in the next few years?
Kind of Wild launched as a direct-to-consumer brand licensed to sell in about 25 states. We are now shipping to over 40 states, which is really exciting! Additionally, brick-and-mortar retail was launched in the past year, and we are eager to expand our footprint in this space. We are now available at Sprouts Farmers Markets, Total Wines & More, Albertsons, some Kroger banners, and many independent retailers. It is really exciting to see our brand grow and to be able to offer Kind of Wild to so many consumers to easily grab a bottle off the shelf at their local grocer or wine shop.
In terms of your cooking show accomplishments with the Food Network, what’s your secret to creating recipes that appeal to both novice and experienced cooks?
I cook the way that I want to eat. Our family likes simple foods with great ingredients that don’t take all day to make. I think most people like to cook and eat that way as well. I like people to feel empowered by my recipes — that they’re easy to make and not intimidating.
How has your cooking philosophy changed since your show?
My philosophy has always been the same — I believe in delicious, easy-to-make comfort foods that tend to skew on the healthier side (though I love fried chicken, and I’m not afraid of butter!). “The Kitchen” has now been on Food Network for over 10 years, and during that time, I have been so fortunate to connect with so many of our viewers, whether it’s over social media or meeting them in person (I love when people say hi!), and I like to hear what they want to see more of from me. I get a lot of requests for sheet pan suppers, big salads, and pasta.
What’s your go-to dish for pairing with Kind of Wild wines?
So many! Some of my go-to’s this summer have been grilled steak with jalapeno butter and our Cabernet Sauvignon, fried fish tacos with our Chardonnay, and we love to order the “lobster boil in a can” from Clamman and serve it with our rosé.
Are there any culinary trends you’re excited about?
I am so into the tinned fish trend. My husband is obsessed with different kinds of tinned fish, and I love that so many people are getting into them now. Bring on the anchovies! Our friend sent us a box from a company called Lato this summer as a thank-you gift, and all of them were amazing, especially the sea bass.
Can you give us a sneak peek into any new culinary projects you’re working on?
It hasn’t been announced yet, so I can’t say much, but I have a new film in the works. My novel, “Groundswell,” was made into a movie by Hallmark a couple of years ago, and now I have written an original film that has a food angle.
You’re a mother now — how do you balance motherhood and your incredibly active chef and business life?
My priority will always be my daughter, so everything else has to fit around her. I am disciplined with my time and try to get my work done when she is at school or camp. Some days, I feel like I’ve got it all together, and some days I definitely do not.
Tell us about your new podcast, “All on the Table!”
I have wanted to host a podcast forever. I like the longer format and the opportunity to get to know someone, and of course, I wanted my podcast to be food-centric. On “All On The Table,” I am getting to know people through food, the great connector. My first episode was with my dear friend Bobby Flay, and I’ve been able to interview a few other Hamptonites as well, like Darren Star, Nate Berkus, and Samantha Sherman (founder of Hampton Grocer Granola). My dream interview is with Ina Garten. Ina, if you’re reading this, please come on my podcast!
You had a very well-attended collaboration with Unsubscribed in East Hampton. Why did you choose Unsubscribed to be the venue for your wine tasting?
I am a big fan of Unsubscribed clothing, and our brands align well. Unsubscribed is consciously made, slow-fashion, and goes with our ethos of creating environmentally conscious wines.
Do you wear Unsubscribed as well?
Yes, I have several pieces of Unsubscribed clothing in my closet. I love how relaxed and effortless, yet simultaneously chic, the clothes are – perfect for when I want to look put together but be comfortable (which is pretty much every day).
To learn more about Kind Of Wild Wines, visit www.kindofwildwines.com.
