by Len Lear

Marc Supsic, 43, grew up in Willow Grove in the 1970s and ‘80s, and his wife, Michelle, a yoga instructor, is originally from Olney. They have lived in Glenside since 2003, although “we consider Chestnut Hill ‘our neighborhood.’ We've been going there every weekend for 13 years and have become close with many of the residents and business owners. I've even filmed videos at the Farmers Market, A Taste of Olive and the Cheese Shop.”

Marc never went to college. He was a good student in elementary school and studied violin, but his parents got divorced, and he “ran wild, grew my hair, drank and smoked. My grades went from straight As to Fs. My high school guidance counselor was trying to get me to apply to colleges, but I told him I was going on tour with my band.”

Marc taught himself to play the guitar at age 15, and by 18 he was recording in local studios. The heavy metal thing lasted a short while, but in the ‘90s his combo had become an Alternative Pop band, and eventually Marc started playing and recording his own music. He made two independently produced albums.

The band changed members and names every few months — Triple X, Fun & Games, then Jade's Parlor. They played in Philly, New York, Delaware and New Jersey. Four of them drove to gigs in an old Chevy Blazer with all of their gear (until that was stolen). That band lasted for about six years.  Good times but not sustainable.

For years Marc was into cheap beer and whiskey, but he and Michelle were doing a lot of weekend road trips, and one such adventure brought them to Chaddsford Winery in Chester County. “We did a barrel tasting tour,” said Marc. “I figured it would just be something fun to talk about, but that taste changed my life!

“As a small town kid with an attitude, I had never thought too much about wine. I'd probably say it was for rich snobs. But here were these ordinary, hard-working folks who had dirt under their nails and passion for their craft. My grandparents were farmers in Bucks County, so it resonated with me.” Michelle purchased a wine-making kit for Marc from the local U-Brew, and the rock musician became a passionate convert, so much so that he wound up taking a few viticulture classes through U.C. Davis in California.

The local pair went from visiting just one winery to about 40 in Pennsylvania alone. Then the Finger Lakes. Then California. Then France, Italy, Spain and so on. Fourteen years and 22 countries later, they're still on the move.

Marc also learned about The Wine & Spirit Education Trust, which began in London in 1969 but now has certified schools and instructors around the world. He took classes locally with Neal Ewing of phillywine.com at the Restaurant School and the Art Institute's Culinary School. Marc started his classes in February, 2010, and received his diploma in September, 2012.

Three years ago Marc started a company called Wine Living, LLC, which produces educational videos about wine, spirits and food; connects with fans through social media content and conducts private wine and spirits tastings at private venues on the eastern seaboard. Marc and Michelle have shot over 100 YouTube videos since September, 2012, in the Eastern and Western U.S., Greece, Italy, France, Germany, Austria, Switzerland, Liechtenstein, Scotland and the Grand Cayman Islands.

Almost everything from planning, scripting, camera, hosting and editing the videos is done by Marc, with some help from his wife and friends.  The one that really kicked things off for  Marc was for a 2013 Wine Spectator Magazine competition, in which he was the runner-up. That led to a few jobs and a “Grand Tasting” video shot in New York City. Wine Living, LLC, currently has over 100 members, up from 54 in September, 2015.

This is Marc, the wine guy, in an earlier life. He was about 22 years old in 1994, playing a gig with Jade's Parlor (heavy metal band) at the Cell Block in Bristol, lower Bucks County. “We'd get decked out in our black clothes and jewelry,” Marc recalls, “and go to the Sunday night shows. It was a fun time in our lives. As the heavy metal scene started to wane and the business suffered, it was struck by a 'mysterious' fire.”[/caption]

According to one recent customer, April Ballard Redmon, of Sterling, VA, “We had an absolute blast (at Marc's wine tasting)! I learned so much about wine and pairing with food. This, for sure, ranks as one of the most fun weekends my husband, Bruce, and I have had in over 22 years of marriage!” And Jessica Sandberg, a local resident, told us, “Having been the guest of honor at one of Marc's events, I can say that … the beauty of the event is not just the great food, great wine and knowledge you get but also the simplicity of it! ... It was a luxury to sip through each course, discuss and enjoy. This is your food, drink AND your entertainment for the evening.”

Locally, Marc has covered two major wineries in PA and wine events in the Philly region at well known restaurants like Panorama, Tria and Nectar. Marc has also made several videos for Wine Tourist Magazine and a p.r. video for a B and B in the Shenandoah Wine Trail called The Iris. In addition, Marc has made a series of videos he calls "Detours," which are more about local flavor and culture than wine, including one at the Chestnut Hill Farmers' Market.

Decades ago, restaurants usually marked up bottles of wine about 100 percent over what they paid. Today it is not unusual for them to mark up 300 percent or more. I have purchased bottles in a wine store for less than a glass of the same wine costs in an upscale restaurant. So I asked Marc for an explanation:

“There's some overhead in those markups — transport, storage, equipment, staff, etc.,” he said. “For those fancy places, their overhead is higher. And with a by-the-glass program, if you don't use an entire bottle, it goes bad and you lose the rest.

“Still, for most restaurants that overhead doesn't require a 300% markup. But it's easy money, so the industry doesn't want to give up the secret. High-end restaurants also know that diners will pay it and that it even adds to the perceived value of the experience.

“The best way to make a statement is with your wallet! If you don't feel it's a good value, don't patronize the place. My wife and I mostly go to small BYOBs where we know the people.”

Marc has also worked in the graphic arts field for 20 years, most recently doing web and digital media for a large corporation, but he hopes to leave the field to do full-time wine work.

Why is it that some wines cost so much more than other wines which may not taste that much different? According to Marc, “Price is determined by many factors. Higher quality wine demands more labor, higher quality fruit, better equipment and then, of course, storage. Then there's the marketing. Is it a famous brand with a reputation? Is it made in limited quantity? Did it get a high rating in a magazine? These all drive demand, which in turn affects price.”

For more information, visit www.wineliving.info.