December 18, 2024 • 22 mins
Join us for an organic conversation with Dr. Bob Coppola, whose passion for both chiropractic care and fine wines has led to the creation of Rosé Boutique and Wine Bar in Loveland, Ohio. Dr. Bob, alongside his wife, Colleen, has transformed their love for wine and retail into a charming haven named in honor of their daughter, Olivia Rose. Discover how they unexpectedly came across the perfect location and the cozy, intimate atmosphere they've cultivated, where guests can sip on a delightful Pinot Noir from the Willamette Valley while browsing unique boutique offerings. Dr. Bob also shares insight into their innovative sip and shop concept and cutting-edge self-serve wine machines that elevate the traditional wine bar experience.
Explore the diverse world of wine flights at Rosé Boutique and Wine Bar, including the empowering "Totally for Girls" flight, celebrating female winery owners, and the robust "Shades of Red" flight for enthusiasts of deeper notes. Dr. Bob delves into their meticulous wine selection process, designed to ensure every guest finds a wine they love without overwhelming their palate. Beyond the wine, catch a glimpse of the retail magic curated by Colleen and the invaluable community support that bolsters this local gem. From special events like Small Business Saturday to festive town activities, this episode is a heartfelt toast to the vibrant spirit of Loveland and the welcoming embrace of Rosé Boutique and Wine Bar.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
This is the Good Neighbor Podcast, the place
where local businesses andneighbors come together.
Here's your host, mike Murphy.
Thank you, charlie.
Yes, I am Mike Murphy, the hostof the Good Neighbor Podcast.
We are a podcast based inNorthern Kentucky.
We talk to local businessowners and influencers so that
(00:22):
you can get to know them aspeople and not just logos or
photo on a business card, butreal human beings, because, yes,
by God, all business owners arehuman beings.
We're very, very human, andwith me I have a human that
you've seen on the podcastbefore or, if you listen, you've
heard on the podcast before.
With me is Dr Bob Coppola.
(00:43):
You know him as Dr Bob.
He is the owner of All-StarChiropractic in Northern
Kentucky, but today we're here,we're doing a remote from one of
his other business interests uphere in Loveland, ohio, and
that is the Rosé Boutique andWine Bar, and so that's what
this podcast is about lettingyou all know what Dr Bob's got
(01:05):
going on up in Loveland.
He and his lovely wife Colleen,they've both had this passion
for a while mostly Colleen, butBob's totally on board, I can
tell you.
So, bob, thanks for having usinto your wine bar.
Speaker 2 (01:18):
Yeah, thanks for having me on again.
Speaker 1 (01:19):
You're welcome.
Last time we did a podcast, wetalked about the Rosé Boutique
and Wine Bar and I said we'regoing to talk about that one day
and you said well, why don'tyou come and drink wine and
we'll do a podcast together?
So yeah, let's do the cheersright now.
So thank you for sharing one ofyour passions with me.
You've said this is yourfavorite wine, I believe.
Speaker 2 (01:41):
Yeah, favorite wine on our menu here On the menu, so
what?
Speaker 1 (01:44):
is this, by the way?
Speaker 2 (01:45):
This is actually a Pinot Noir from the Willamette
Valley.
Okay, jezebel is the brand thewinery.
Speaker 1 (01:53):
It's very, very good.
And also you know you've been agreat host I'm going to show
the charcuterie board that youput together here for us.
So not only drinking, we'reeating and we're enjoying life,
which that's part of the wineculture is enjoying life, yes,
and slowing down and enjoyingthe finer things in life.
So Colleen's not here today,but excuse me, but she is a big
(02:17):
part of why you ended upstarting a wine bar.
How did this come to be?
Speaker 2 (02:27):
Yeah, I had a business plan for a wine bar for
many years now.
Um, and my wife always wantedto own her own boutique.
And it turned out our sonsplayed summer baseball.
Our son played summer baseballwith previous owner of the space
sun, okay, and they had aboutique here.
They did a little bit with thebar.
They have two other boutiques,though they wanted to downsize.
So they called me up one dayand they said what are your
(02:47):
interests in purchasing it andrebranding it and kind of make
it your own?
And it's kind of calling usready to get back to working
again.
And her passion was to have aboutique and my passion was to
have my own wine bar and with myoriginal business plan I never
envisioned having a boutiquewith it.
So it kind of worked out andthe way we got the name was
pretty neat.
Our daughter's name is OliviaRose.
(03:08):
She always wanted to name aboutique called Olivia Rose.
Well, when this came in, withthe wine bar with it, and then
we looked it up a little bit,just kind of researched.
And Rose means love.
Speaker 1 (03:16):
We're in.
Speaker 2 (03:17):
Loveland Rose is a type of wine, so it kind of just
came to fruition as RoseBoutique and Wine Bar.
Speaker 1 (03:25):
Okay, interesting.
Yeah, I may have actuallycalled it Rose Boutique and Wine
Bar in the past, not quiteunderstanding the connection,
but yeah, it all makes sense,rosé.
So you know, I say oftentimesthe universe just kind of gives
us what we need when we need it.
Things just kind of happen fora reason.
So that story in terms of howyou came to find this place,
(03:46):
that's kind of unique.
Speaker 2 (03:48):
Yeah, I mean a week before that we talked to them
about this.
I mean, we never thought we'dbe owning a what some people
call a bar teak or bar boutique.
Speaker 1 (03:57):
Yeah, it's.
It's kind of unique.
When I walked in, I in.
This is the first time I'vebeen here and I didn't know what
to expect.
There's a lot in here.
It's a very elegant, very warmplace.
If people want to come anddrink while they shop, can they
do that?
Speaker 2 (04:14):
Yeah, you can sip and shop.
The boutique opens at 11o'clock every day, the bar opens
at 4, but, as you see, behindus right here we have self-serve
wine machines where customers,if they want to have a glass of
wine or they want to sit downsometimes we get book clubs in
here they want to have a coupleof glasses of wine and they want
to sit and talk and then do alittle shopping they're able to
pour their own wines here.
Speaker 1 (04:33):
Okay, so what does that look like?
I mean, do you pay after youleave?
I mean, how do you, how do you?
Do you get a card?
Yeah, you get a white card.
Speaker 2 (04:41):
It's similar to.
I had one in my pocket here.
It's a little white card likethis and you put it in the
machine and you can pick a fullglass, a half glass or a taste
which is a one ounce pour, andthen, when you're done, you give
us back the card and we tellyou how much you forgot you
spent.
Speaker 1 (04:56):
Yeah, I don't know.
It's great for you, but can bedangerous, I'm sure.
Speaker 2 (05:01):
Yeah, what's really cool about the machine is we
have some high-end wines inthere that you really can't get
at a restaurant or bar, becauseno restaurant or bar is going to
open up expensive wine andserve it by a half glass, for
example.
So here, this machine keepsthese wines fresh for 30 days.
So we have my favorite wine ever, silver Oak, which is a $32
glass of wine which people comein here for $16 half glasses
(05:21):
because they want to try silveroak without buying the bottle
okay, yeah, okay, I can see theallure.
Then we probably sell more ofthe two expensive ones in there
versus anything.
People want to try them.
Speaker 1 (05:33):
Yeah, so that's a nice perk of your setup here.
So, wine aside, what's kind oflike the next biggest category
in here that people gravitatefor?
Speaker 2 (05:45):
Sure, and it's changed.
I mean, we're still evolving.
We said we're going to do thisfor a year and then reevaluate
what we need to do more of, whatwe need to do less of.
She didn't have many clothingitems to start and she she
started adding them and it'sgone really, really well.
Probably her number one sellerclothing and jewelry.
Um, obviously, around theholidays Now we're almost, if
you look around, we're almostout of our Christmas stuff.
(06:05):
We had a really, really goodfirst Christmas here.
Um, one thing we sell a lot ofit's funny as the jellycat
stuffed animals.
We sell those.
I don't know what.
I don't know what those are.
I don't know what those are.
They're made in England.
They're in the corner overthere and over there the kids
love them, not even little kids,high school kids, early 20s.
They're real popular on socialmedia, on TikTok.
(06:25):
Really.
We sold a lot of them for highschool girls doing gift
exchanges with their friends.
Yeah, we have a hard timekeeping those on the shelves.
Obviously, we have some foodand wine type stuff, because we
are a wine bar, so she has a lotof different jams and olive
oils and different stuff likethat on the charcuterie type.
Speaker 1 (06:44):
Okay, items yeah, so before we started recording, we
got to eat some of the itemsthat you have here, and a good
charcuterie board, um, issomething that I start to pick
at and before you know it it'shalf gone.
This is our small board.
(07:05):
This is called our baby sharkEverything's little, but boy, it
goes quick.
Speaker 2 (07:10):
Yeah, all our boards are custom here.
We cut everything in-house, wemix them up different cheeses,
different meats, differentaccompaniments.
We have some dark chocolate,sea salt caramels on there,
marcona almonds, different jams,um, around the holidays we've
been putting rosemary andcranberries and pomegranate
seeds and different things likethat for our holiday boards.
Okay, um, like I said, this isour baby shark two to three
people, and then we have a greatshark which is about four to
(07:32):
six people.
We have a couple of differentwhipped ricotta dips that are
really popular here.
Speaker 1 (07:36):
Have you ever put together boards for parties,
local parties?
Speaker 2 (07:42):
Yeah, we actually had a party here yesterday.
It was actually an event, kindof a passing of the torch for a
group, where someone else waskind of taking over and they
wanted to honor him.
So we had our great boards here, the great sharks, and we did
about three of those and had thewhipped ricotta dip and there's
probably about 20 people here.
How many employees do you havehere?
We have, along with Colleen, wehave two other girls in the
(08:02):
boutique side, then behind thebar there's one, two, three,
four, five or six behind the bar.
It's one thing that, as you know, makes a business.
There are customers and staff.
We have fantastic customers andwe have fantastic staff.
It makes our life a littleeasier because we are 45 minutes
(08:23):
away, knowing that Saturday,for example, was Christmas in
Loveland and we couldn't be here, so I had a basketball game.
We were really really busy.
We pulled up the cameras and wewere like, oh my gosh, it's
really busy here.
But our staff I talked tosomebody or one kind of our bar
manager.
She said that they crushed it.
The staff did really reallywell manager.
Speaker 1 (08:38):
She said that they crushed it.
The staff did really reallywell.
How often does Colleen?
Speaker 2 (08:40):
get to drive up and be here.
I'd say she's here two, threedays a week and on the boutique
side, I know she's usually hereon Tuesdays it's the first day
of the week to kind of gothrough everything, inventory
and see what we need to buy, seewhat we need to shuffle around
and stock stuff like that by theway, don't forget to look at
the camera once in a while.
Speaker 1 (08:56):
Let people see your beautiful face.
Good looking guy, and I lovethe logo too.
That's.
It's a nice looking logo.
Speaker 2 (09:04):
Yeah, Kind of our taglines are right here Make
poor decisions as you're pouringyour wine.
Then on the other side of therewe have our rosé all day.
It's kind of a favorite picturespot for everybody.
People take pictures on thepink couch over there we have
pink starbursts usually and theyget pictures and post them, tag
us, everything that's great,you've got a good marketing mind
there, bob.
Speaker 1 (09:24):
So, when it comes to the wine itself, did you come
into this with a lot of wineknowledge, or have you picked a
lot of wine knowledge up sinceyou opened, or has it been?
Speaker 2 (09:37):
a bit of both.
I'd say it's a little both.
I definitely had a widebackground.
I've been kind of a silentinvestor with a local wine bar
in Covington Kind of got me, youknow, more into the wine world.
I am a level one sommeliercertified.
Oh, I didn't know that, yeah,so that's kind of understanding.
You know wine in a restaurantbar type setting so I'm able to
(10:01):
help people make decisions ofwhat they want to try.
We're real big too.
If we have the wine open andyou want to try it, we give
people samples.
We don't want you buying aglass of wine that you're going
to hate.
So we like to talk about wine.
Wine should be discussed withfriends and we like to do that
and give them ideas.
We're real famous for we dowine flights here.
We get four two-ounce pours anda couple different ones.
(10:22):
Our number one selling flighthere is called Totally for Girls
.
It's four wines that are femalewinery owners or female
winemakers.
People love that.
It's two whites, a rosé and ared.
We have one called Shades ofRed where it's four reds Red
wine lovers they get.
It's a Merlot, I'm sorry, it'sa Pinot Noir, it's a Sangiovese
out of Italy and then a Malbecout of Argentina, and then it
(10:45):
finishes off with a Cabernetfrom California.
Speaker 1 (10:47):
All right, we tend to go into the wine store and just
sort of pick a wine based onwhat label looks cool.
Speaker 2 (10:58):
That's very popular amongst wine drinkers and that
is important.
And when we came up with ourwine list, I couldn't put just
all the wines that I like and Ihad to watch putting wines that
I don't think people are goingto like.
So a lot of times people aren'tin.
If you don't know a lot aboutwine, you might not be into old
world wines France, italy so Ican't load the menu up with
(11:18):
those.
So we had to put some winesthat are favorable to people who
maybe aren't avid wine drinkersbut want to become avid wine
drinkers.
Speaker 1 (11:25):
Okay, so I assume if people come in and they need to
buy a corkscrew, you can helpthem out with that too.
Speaker 2 (11:32):
Yeah.
Speaker 1 (11:33):
Send them home with wine glasses.
Speaker 2 (11:35):
We do have a retail license here too, so all the
wines behind us are availableretail.
Speaker 1 (11:43):
So people come in here just to get a couple
bottles of wine for a party.
It's merchandise really nice.
So how much of that is you andhow much of that is Colleen?
Speaker 2 (11:48):
Colleen, 100% that side.
Okay, maybe a little bit of myinfluence.
If you go back in that cornerover there there's a couple guys
, t-shirts, bourbon, a couple ofthings like that, some socks,
but for the most part shecurated that whole entire area
over there.
And then for the wines, ourdistributor, our main
distributor, is Cutting EdgeSelections and they are
(12:09):
fantastic.
And I asked our sales rep.
I said how do I know I'm goingto like all the wine that's on
the menu?
I can't try them all.
And she said why not?
I went to the warehouse andbefore any wine makes it onto
our menu, try it first.
I think the first day we tried39 wines.
Now we're sipping, we'respitting it out.
We had to make sure I'm notgoing to put a product on there
that I can't stand by.
(12:30):
Even if it's not my palate ormy favorite wine, if I know it's
going to be a wine that peopleare going to enjoy.
And better have variety too.
Speaker 1 (12:37):
Even if you're spitting it out.
It seems like just like youcould go nose blind smelling too
many scents.
Can't you kind of dumb yourpalate down by tasting too much
at once?
Speaker 2 (12:46):
Yeah, there's some tricks you can do, though.
You can take a little swig ofsparkling wine, which kind of
resets your palate.
That's really good to do.
Having some light bites likethis can help that too.
But yeah, you can get what theycall wine palate fatigue, which
could happen for sure.
So maybe once towards the end,maybe they're not as good, I
don't know.
Speaker 1 (13:05):
If you had to identify one wine, that's the
most popular wine that walks outthe door.
Is there one?
Speaker 2 (13:10):
I'd say we have a rosé on the menu that is really
popular.
It's called House of Brown Rosé.
It's a really good wine formaybe someone who's not into a
real dry red wine.
It's a rosé.
It's not sweet by any means,but it has a fair amount of
fruit to it, maybe strawberry inthe palate, and we sell a lot
(13:33):
of that.
And that's also a female wineryowner, female winemaker, which
we're tailoring to a lot ofwomen that come here to shop, so
they like that a lot.
Let's say our cabernet um, thisone.
We're drinking here the pinotnoir.
Then our highway 12 cabernet um, probably our top red wine
sellers do you have only wine,or is there?
Speaker 1 (13:54):
do you have A few selection of bourbons here?
Don't know what that was about.
Speaker 2 (14:01):
We don't have a spirits license.
Here we're flickering.
Speaker 1 (14:04):
Yeah, we'll get that tanker.
Speaker 2 (14:05):
Yeah, we don't have a spirits license here.
We have beer.
So wine and beer is kind of thesame license in most states in
Ohio, for sure and the spiritslicense is separate.
I don't think we're reallylooking to do that right now.
We want to be able to pour wineand talk about the wine.
We don't want to be a fast pacedoing shots and mixed drinks.
Yeah, running around withbartenders.
I know we kind of like ouratmosphere here.
(14:27):
I think we're unique because weare the only wine bar in town
right here.
We're definitely the only barboutique in town.
Yeah, nice, because this is abeautiful area and it's, I'm
sure, well traveled by shoppersand yeah, it's a little hallmark
town and the city does afantastic job of creating events
Like Christmas in Loveland waslast weekend.
The lighting of the tree wasthe weekend before they do big
stuff for Valentine's Day.
(14:48):
There's only two Loveland's inthe country one in Colorado and
then Loveland Ohio, soValentine's Day is really big
for that reason.
But there's always events goingon in the town.
The Chamber of Commerce here inthe city they work really well
together.
Each one of them postsdifferent events.
They do a really good job.
The customers around here andthe people in Loveland like to
shop.
Local.
Small Business Saturday wasactually better than Black
(15:11):
Friday for us.
Speaker 1 (15:14):
I think this place might be haunted.
I'm not sure.
Did you get a really good dealon this space?
If you did, that could be whyMight be haunted.
I'm not sure.
Did you get a really good dealon the space.
Speaker 2 (15:22):
If you did, that could be.
Yeah, yeah, the customers here.
We've developed some regulars,which is really fun.
That's what you want.
People come in and they knowthe bartenders and they say, hey
, we came back to see you againand they want to stay local here
.
Speaker 1 (15:35):
Yeah Well, you guys have a have a great place here.
You got a great thing going.
You mentioned you're going to,you know, try it for a year or
whatever, where.
Where do we stand on thattimeline right now?
Speaker 2 (15:48):
Well, I think as far as our not necessarily try it
for a year, but see what we needto do more or less of versus
try it and it's, it's definitelybeen great.
But we know like certain dayswe needed more staff because we
didn't know how that night wasgoing to be, certain holidays or
certain certain days, father'sday was really slow here, we
didn't know that.
So we were extra staff becausemother's day was really busy.
(16:08):
But so you never know.
We're learning things like that.
We're learning.
You know what type of wines andwhat type of food and what
atmosphere people are lookingfor.
So we already made some subtlechanges.
We atmosphere people arelooking for.
So we already made some subtlechanges.
We added to our menu.
We did after six months intobusiness we kind of flipped the
(16:29):
whole wine menu.
We probably added 10 to 15wines and took away four or five
.
Certain wines are better forthe winter.
We added more reds for sure,took some whites away.
We'll add those back.
We'll add different white wines.
We call them our patio poundersGood crisp white wines on a hot
day.
And then we have a patio outhere.
I don't know if you saw.
So we did about 20-some peopleout at the patio and it's
dog-friendly, and we have waterbowls out there for dogs.
We have a bike rack over in thefront too, because the bike
(16:50):
trail is right behind us.
Speaker 1 (16:53):
So bikers come on up here on their break.
So this learning curve of ayear that you're into.
You've learned a lot alreadyand you'll learn more.
It sounds like you've puttogether a great experience for
not only the people of Lovelandbut, gosh, all your Northern
Kentucky friends.
We want them to come up heretoo.
We have a lot of friends fromNorthern Kentucky come up.
Speaker 2 (17:11):
We know it's a little bit of a drive but it's very
unique.
You're not going to findanything like this.
We'd love to open up somethinglike this in in Kentucky.
Right now the time's not right,with just the cost of real
estate, yeah, but I thinkeventually I would love to have
it in my backyard as well.
Speaker 1 (17:25):
Well, like I said before, the universe gives us
what we're supposed to have whenwe're supposed to have it.
So settle down, it'll come.
It'll come.
No, it's been great getting to.
You know, tour the place andsee it and just kind of tell
others about it.
You know, tour the place andsee it and and just kind of tell
others about it.
If somebody were to come in andyou know they hear what you
(17:49):
have going on here and they wantto come in but they're not
necessarily part of that wineworld and they don't really know
where to start, if somebodywalks in and says I've always
been intrigued by the world ofwine and you know the mystique
of it and it just seems soclassy and so fun, but they
don't know where to start, doyou have a recommendation for
them?
Speaker 2 (18:05):
I do, and that's when I want to pour them a couple of
samples and try something.
But I definitely have somestarter wines.
We don't necessarily have sweetwines here, but we have wines
that are on the sweeter side.
A lot of times when people comein they say I like sweet wine,
I say, oh, you don't like wine,do you?
But we have a couple ofRieslings that are on the
(18:26):
sweeter side.
That's a good starting pointand that's kind of the path of
most wine drinkers.
They started somewhere andthey're not in the same place.
They started in New winedrinkers aren't drinking this or
Cabernet, they're drinking moreof the lighter reds or lighter
whites, like a Riesling, likethey work their way into
Sauvignon Blanc and then maybe aPinot Grigio into a Chardonnay
and kind of.
That order of progression ispretty good for people.
Speaker 1 (18:47):
Most of us started out with wine coolers.
Yeah, you know.
So I mean there's nowhere to gobut up from there.
Yeah, yeah, and I've alwaysheard that the longer you enjoy
wine and try wines and just kindof explore, the drier your
tastes run.
Does that tend to be true?
Speaker 2 (19:07):
Yeah, I would say you're going to get more full
body wines and there's dry.
I mean Pinot Noir, for example,is not a dry wine.
Yet that's kind of down theline a lot of times on the wine
journey, because it's a uniquewine.
Pinot Noir is very versatile.
It's a fantastic wine, but noton the drier side versus
(19:30):
Cabernet.
And then you have Cabernetsfrom different countries that
aren't as dry.
It has less tannins in thereand tannins that suck the saliva
out of your mouth it has lesstannins in there and tannins
that suck the saliva out of yourmouth.
Speaker 1 (19:42):
Yeah, I've had Merlot's that are so dry that my
friends try it and they saythis is like drinking cotton.
Speaker 2 (19:47):
Yeah, it's very stringent.
So that's the tannins from theskins, from the seeds, from the
stems, when they're doing thecrushing.
Speaker 1 (19:57):
I still have a lot to learn, and many people out
there do so.
You're the man they need tocome see to have fun while
they're learning, and drink somegood wine along the way.
I've rarely come across a wineI don't like.
It's just that you know.
They all fit somewhere in thehierarchy.
Speaker 2 (20:12):
They do.
And there's certain wines thatare great for food and, for
example, our Cabernet on themenu.
I think it's one of the mostbalanced cabernets I've ever had
, meaning you really don't needfood with that.
You don't need a big ribeyemarbly ribeye to kind of offset
the tannins or the dryness.
It's got the perfect amount ofacidity, perfect amount of fruit
, perfect amount of dryness.
(20:33):
It's a standalone drink,whereas I have some wines on the
menu that do better with thesemeats and cheeses, and we have
have a Chilean wine that has areally, really unique flavor
profile.
It does great with some of thesemeats and cheeses.
You do know a lot about wine.
Speaker 1 (20:49):
A lot of practice, you could probably talk another
hour or two.
I love it.
Yes, all right.
Well, I think for our firstvisit, this has gone pretty well
.
You've informed us about wineand some of the other things
that you've got here that wecould show you everything.
We don't have time right now,but the best way to understand
(21:11):
it is to come and visit you andsee for yourself.
But it's a beautiful place.
I want people to come andexperience it for themselves, so
our time for now is up.
Once again, it goes so quick.
Speaker 2 (21:24):
Yeah, yeah, yeah.
Speaker 1 (21:25):
But quite honestly, I'm looking forward to shutting
this one down so we can attackthe rest of this charcuterie
board.
Absolutely, and drink the restof this wine.
And the next time I see youwe'll be God knows where.
I mean we could be in thebasement of your house one day.
We might do that for sure.
Speaker 2 (21:38):
Yeah, where I mean we could be in the basement of
your house one day.
Speaker 1 (21:40):
I'd do that for sure.
Yeah, yeah, okay, there's a lotof good stuff down there as
well, I'm sure.
All right.
Well, bob, thanks for your time.
Thanks for inviting us in tolearn about your wine shop here
in Loveland, colleen, sorry youcouldn't be with us this time.
We'll catch up with you anothertime, don't worry.
But you've put together alovely, lovely shop here.
So the Rosé Boutique and WineBar.
(22:02):
Tell all your friends come onup, buy some wine, buy some
other things.
I'm not going to go intoeverything because there's too
much, but come check it out foryourself.
So that does it for thisepisode of the Good Neighbor
Podcast.
Everybody out there, be good toyour neighbor until next time.
See you everybody.
Bye, bye.
Everybody out there, be good toyour neighbor until next time.
Speaker 2 (22:21):
See you everybody, bye-bye.
Thanks for listening to thegood neighbor podcast union.
To nominate your favorite localbusinesses to be featured on
the show, go to gnpunioncom.
That's gnpunioncom, or call usat 859-651-8330.
This is the Good Neighbor Podcast, the place
where local businesses andneighbors come together.
Here's your host, mike Murphy.
Thank you, charlie.
Yes, I am Mike Murphy, the hostof the Good Neighbor Podcast.
We are a podcast based inNorthern Kentucky.
We talk to local businessowners and influencers so that
(00:22):
you can get to know them aspeople and not just logos or
photo on a business card, butreal human beings, because, yes,
by God, all business owners arehuman beings.
We're very, very human, andwith me I have a human that
you've seen on the podcastbefore or, if you listen, you've
heard on the podcast before.
With me is Dr Bob Coppola.
(00:43):
You know him as Dr Bob.
He is the owner of All-StarChiropractic in Northern
Kentucky, but today we're here,we're doing a remote from one of
his other business interests uphere in Loveland, ohio, and
that is the Rosé Boutique andWine Bar, and so that's what
this podcast is about lettingyou all know what Dr Bob's got
(01:05):
going on up in Loveland.
He and his lovely wife Colleen,they've both had this passion
for a while mostly Colleen, butBob's totally on board, I can
tell you.
So, bob, thanks for having usinto your wine bar.
Speaker 2 (01:18):
Yeah, thanks for having me on again.
Speaker 1 (01:19):
You're welcome.
Last time we did a podcast, wetalked about the Rosé Boutique
and Wine Bar and I said we'regoing to talk about that one day
and you said well, why don'tyou come and drink wine and
we'll do a podcast together?
So yeah, let's do the cheersright now.
So thank you for sharing one ofyour passions with me.
You've said this is yourfavorite wine, I believe.
Speaker 2 (01:41):
Yeah, favorite wine on our menu here On the menu, so
what?
Speaker 1 (01:44):
is this, by the way?
Speaker 2 (01:45):
This is actually a Pinot Noir from the Willamette
Valley.
Okay, jezebel is the brand thewinery.
Speaker 1 (01:53):
It's very, very good.
And also you know you've been agreat host I'm going to show
the charcuterie board that youput together here for us.
So not only drinking, we'reeating and we're enjoying life,
which that's part of the wineculture is enjoying life, yes,
and slowing down and enjoyingthe finer things in life.
So Colleen's not here today,but excuse me, but she is a big
(02:17):
part of why you ended upstarting a wine bar.
How did this come to be?
Speaker 2 (02:27):
Yeah, I had a business plan for a wine bar for
many years now.
Um, and my wife always wantedto own her own boutique.
And it turned out our sonsplayed summer baseball.
Our son played summer baseballwith previous owner of the space
sun, okay, and they had aboutique here.
They did a little bit with thebar.
They have two other boutiques,though they wanted to downsize.
So they called me up one dayand they said what are your
(02:47):
interests in purchasing it andrebranding it and kind of make
it your own?
And it's kind of calling usready to get back to working
again.
And her passion was to have aboutique and my passion was to
have my own wine bar and with myoriginal business plan I never
envisioned having a boutiquewith it.
So it kind of worked out andthe way we got the name was
pretty neat.
Our daughter's name is OliviaRose.
(03:08):
She always wanted to name aboutique called Olivia Rose.
Well, when this came in, withthe wine bar with it, and then
we looked it up a little bit,just kind of researched.
And Rose means love.
Speaker 1 (03:16):
We're in.
Speaker 2 (03:17):
Loveland Rose is a type of wine, so it kind of just
came to fruition as RoseBoutique and Wine Bar.
Speaker 1 (03:25):
Okay, interesting.
Yeah, I may have actuallycalled it Rose Boutique and Wine
Bar in the past, not quiteunderstanding the connection,
but yeah, it all makes sense,rosé.
So you know, I say oftentimesthe universe just kind of gives
us what we need when we need it.
Things just kind of happen fora reason.
So that story in terms of howyou came to find this place,
(03:46):
that's kind of unique.
Speaker 2 (03:48):
Yeah, I mean a week before that we talked to them
about this.
I mean, we never thought we'dbe owning a what some people
call a bar teak or bar boutique.
Speaker 1 (03:57):
Yeah, it's.
It's kind of unique.
When I walked in, I in.
This is the first time I'vebeen here and I didn't know what
to expect.
There's a lot in here.
It's a very elegant, very warmplace.
If people want to come anddrink while they shop, can they
do that?
Speaker 2 (04:14):
Yeah, you can sip and shop.
The boutique opens at 11o'clock every day, the bar opens
at 4, but, as you see, behindus right here we have self-serve
wine machines where customers,if they want to have a glass of
wine or they want to sit downsometimes we get book clubs in
here they want to have a coupleof glasses of wine and they want
to sit and talk and then do alittle shopping they're able to
pour their own wines here.
Speaker 1 (04:33):
Okay, so what does that look like?
I mean, do you pay after youleave?
I mean, how do you, how do you?
Do you get a card?
Yeah, you get a white card.
Speaker 2 (04:41):
It's similar to.
I had one in my pocket here.
It's a little white card likethis and you put it in the
machine and you can pick a fullglass, a half glass or a taste
which is a one ounce pour, andthen, when you're done, you give
us back the card and we tellyou how much you forgot you
spent.
Speaker 1 (04:56):
Yeah, I don't know.
It's great for you, but can bedangerous, I'm sure.
Speaker 2 (05:01):
Yeah, what's really cool about the machine is we
have some high-end wines inthere that you really can't get
at a restaurant or bar, becauseno restaurant or bar is going to
open up expensive wine andserve it by a half glass, for
example.
So here, this machine keepsthese wines fresh for 30 days.
So we have my favorite wine ever, silver Oak, which is a $32
glass of wine which people comein here for $16 half glasses
(05:21):
because they want to try silveroak without buying the bottle
okay, yeah, okay, I can see theallure.
Then we probably sell more ofthe two expensive ones in there
versus anything.
People want to try them.
Speaker 1 (05:33):
Yeah, so that's a nice perk of your setup here.
So, wine aside, what's kind oflike the next biggest category
in here that people gravitatefor?
Speaker 2 (05:45):
Sure, and it's changed.
I mean, we're still evolving.
We said we're going to do thisfor a year and then reevaluate
what we need to do more of, whatwe need to do less of.
She didn't have many clothingitems to start and she she
started adding them and it'sgone really, really well.
Probably her number one sellerclothing and jewelry.
Um, obviously, around theholidays Now we're almost, if
you look around, we're almostout of our Christmas stuff.
(06:05):
We had a really, really goodfirst Christmas here.
Um, one thing we sell a lot ofit's funny as the jellycat
stuffed animals.
We sell those.
I don't know what.
I don't know what those are.
I don't know what those are.
They're made in England.
They're in the corner overthere and over there the kids
love them, not even little kids,high school kids, early 20s.
They're real popular on socialmedia, on TikTok.
(06:25):
Really.
We sold a lot of them for highschool girls doing gift
exchanges with their friends.
Yeah, we have a hard timekeeping those on the shelves.
Obviously, we have some foodand wine type stuff, because we
are a wine bar, so she has a lotof different jams and olive
oils and different stuff likethat on the charcuterie type.
Speaker 1 (06:44):
Okay, items yeah, so before we started recording, we
got to eat some of the itemsthat you have here, and a good
charcuterie board, um, issomething that I start to pick
at and before you know it it'shalf gone.
This is our small board.
(07:05):
This is called our baby sharkEverything's little, but boy, it
goes quick.
Speaker 2 (07:10):
Yeah, all our boards are custom here.
We cut everything in-house, wemix them up different cheeses,
different meats, differentaccompaniments.
We have some dark chocolate,sea salt caramels on there,
marcona almonds, different jams,um, around the holidays we've
been putting rosemary andcranberries and pomegranate
seeds and different things likethat for our holiday boards.
Okay, um, like I said, this isour baby shark two to three
people, and then we have a greatshark which is about four to
(07:32):
six people.
We have a couple of differentwhipped ricotta dips that are
really popular here.
Speaker 1 (07:36):
Have you ever put together boards for parties,
local parties?
Speaker 2 (07:42):
Yeah, we actually had a party here yesterday.
It was actually an event, kindof a passing of the torch for a
group, where someone else waskind of taking over and they
wanted to honor him.
So we had our great boards here, the great sharks, and we did
about three of those and had thewhipped ricotta dip and there's
probably about 20 people here.
How many employees do you havehere?
We have, along with Colleen, wehave two other girls in the
(08:02):
boutique side, then behind thebar there's one, two, three,
four, five or six behind the bar.
It's one thing that, as you know, makes a business.
There are customers and staff.
We have fantastic customers andwe have fantastic staff.
It makes our life a littleeasier because we are 45 minutes
(08:23):
away, knowing that Saturday,for example, was Christmas in
Loveland and we couldn't be here, so I had a basketball game.
We were really really busy.
We pulled up the cameras and wewere like, oh my gosh, it's
really busy here.
But our staff I talked tosomebody or one kind of our bar
manager.
She said that they crushed it.
The staff did really reallywell manager.
Speaker 1 (08:38):
She said that they crushed it.
The staff did really reallywell.
How often does Colleen?
Speaker 2 (08:40):
get to drive up and be here.
I'd say she's here two, threedays a week and on the boutique
side, I know she's usually hereon Tuesdays it's the first day
of the week to kind of gothrough everything, inventory
and see what we need to buy, seewhat we need to shuffle around
and stock stuff like that by theway, don't forget to look at
the camera once in a while.
Speaker 1 (08:56):
Let people see your beautiful face.
Good looking guy, and I lovethe logo too.
That's.
It's a nice looking logo.
Speaker 2 (09:04):
Yeah, Kind of our taglines are right here Make
poor decisions as you're pouringyour wine.
Then on the other side of therewe have our rosé all day.
It's kind of a favorite picturespot for everybody.
People take pictures on thepink couch over there we have
pink starbursts usually and theyget pictures and post them, tag
us, everything that's great,you've got a good marketing mind
there, bob.
Speaker 1 (09:24):
So, when it comes to the wine itself, did you come
into this with a lot of wineknowledge, or have you picked a
lot of wine knowledge up sinceyou opened, or has it been?
Speaker 2 (09:37):
a bit of both.
I'd say it's a little both.
I definitely had a widebackground.
I've been kind of a silentinvestor with a local wine bar
in Covington Kind of got me, youknow, more into the wine world.
I am a level one sommeliercertified.
Oh, I didn't know that, yeah,so that's kind of understanding.
You know wine in a restaurantbar type setting so I'm able to
(10:01):
help people make decisions ofwhat they want to try.
We're real big too.
If we have the wine open andyou want to try it, we give
people samples.
We don't want you buying aglass of wine that you're going
to hate.
So we like to talk about wine.
Wine should be discussed withfriends and we like to do that
and give them ideas.
We're real famous for we dowine flights here.
We get four two-ounce pours anda couple different ones.
(10:22):
Our number one selling flighthere is called Totally for Girls
.
It's four wines that are femalewinery owners or female
winemakers.
People love that.
It's two whites, a rosé and ared.
We have one called Shades ofRed where it's four reds Red
wine lovers they get.
It's a Merlot, I'm sorry, it'sa Pinot Noir, it's a Sangiovese
out of Italy and then a Malbecout of Argentina, and then it
(10:45):
finishes off with a Cabernetfrom California.
Speaker 1 (10:47):
All right, we tend to go into the wine store and just
sort of pick a wine based onwhat label looks cool.
Speaker 2 (10:58):
That's very popular amongst wine drinkers and that
is important.
And when we came up with ourwine list, I couldn't put just
all the wines that I like and Ihad to watch putting wines that
I don't think people are goingto like.
So a lot of times people aren'tin.
If you don't know a lot aboutwine, you might not be into old
world wines France, italy so Ican't load the menu up with
(11:18):
those.
So we had to put some winesthat are favorable to people who
maybe aren't avid wine drinkersbut want to become avid wine
drinkers.
Speaker 1 (11:25):
Okay, so I assume if people come in and they need to
buy a corkscrew, you can helpthem out with that too.
Speaker 2 (11:32):
Yeah.
Speaker 1 (11:33):
Send them home with wine glasses.
Speaker 2 (11:35):
We do have a retail license here too, so all the
wines behind us are availableretail.
Speaker 1 (11:43):
So people come in here just to get a couple
bottles of wine for a party.
It's merchandise really nice.
So how much of that is you andhow much of that is Colleen?
Speaker 2 (11:48):
Colleen, 100% that side.
Okay, maybe a little bit of myinfluence.
If you go back in that cornerover there there's a couple guys
, t-shirts, bourbon, a couple ofthings like that, some socks,
but for the most part shecurated that whole entire area
over there.
And then for the wines, ourdistributor, our main
distributor, is Cutting EdgeSelections and they are
(12:09):
fantastic.
And I asked our sales rep.
I said how do I know I'm goingto like all the wine that's on
the menu?
I can't try them all.
And she said why not?
I went to the warehouse andbefore any wine makes it onto
our menu, try it first.
I think the first day we tried39 wines.
Now we're sipping, we'respitting it out.
We had to make sure I'm notgoing to put a product on there
that I can't stand by.
(12:30):
Even if it's not my palate ormy favorite wine, if I know it's
going to be a wine that peopleare going to enjoy.
And better have variety too.
Speaker 1 (12:37):
Even if you're spitting it out.
It seems like just like youcould go nose blind smelling too
many scents.
Can't you kind of dumb yourpalate down by tasting too much
at once?
Speaker 2 (12:46):
Yeah, there's some tricks you can do, though.
You can take a little swig ofsparkling wine, which kind of
resets your palate.
That's really good to do.
Having some light bites likethis can help that too.
But yeah, you can get what theycall wine palate fatigue, which
could happen for sure.
So maybe once towards the end,maybe they're not as good, I
don't know.
Speaker 1 (13:05):
If you had to identify one wine, that's the
most popular wine that walks outthe door.
Is there one?
Speaker 2 (13:10):
I'd say we have a rosé on the menu that is really
popular.
It's called House of Brown Rosé.
It's a really good wine formaybe someone who's not into a
real dry red wine.
It's a rosé.
It's not sweet by any means,but it has a fair amount of
fruit to it, maybe strawberry inthe palate, and we sell a lot
(13:33):
of that.
And that's also a female wineryowner, female winemaker, which
we're tailoring to a lot ofwomen that come here to shop, so
they like that a lot.
Let's say our cabernet um, thisone.
We're drinking here the pinotnoir.
Then our highway 12 cabernet um, probably our top red wine
sellers do you have only wine,or is there?
Speaker 1 (13:54):
do you have A few selection of bourbons here?
Don't know what that was about.
Speaker 2 (14:01):
We don't have a spirits license.
Here we're flickering.
Speaker 1 (14:04):
Yeah, we'll get that tanker.
Speaker 2 (14:05):
Yeah, we don't have a spirits license here.
We have beer.
So wine and beer is kind of thesame license in most states in
Ohio, for sure and the spiritslicense is separate.
I don't think we're reallylooking to do that right now.
We want to be able to pour wineand talk about the wine.
We don't want to be a fast pacedoing shots and mixed drinks.
Yeah, running around withbartenders.
I know we kind of like ouratmosphere here.
(14:27):
I think we're unique because weare the only wine bar in town
right here.
We're definitely the only barboutique in town.
Yeah, nice, because this is abeautiful area and it's, I'm
sure, well traveled by shoppersand yeah, it's a little hallmark
town and the city does afantastic job of creating events
Like Christmas in Loveland waslast weekend.
The lighting of the tree wasthe weekend before they do big
stuff for Valentine's Day.
(14:48):
There's only two Loveland's inthe country one in Colorado and
then Loveland Ohio, soValentine's Day is really big
for that reason.
But there's always events goingon in the town.
The Chamber of Commerce here inthe city they work really well
together.
Each one of them postsdifferent events.
They do a really good job.
The customers around here andthe people in Loveland like to
shop.
Local.
Small Business Saturday wasactually better than Black
(15:11):
Friday for us.
Speaker 1 (15:14):
I think this place might be haunted.
I'm not sure.
Did you get a really good dealon this space?
If you did, that could be whyMight be haunted.
I'm not sure.
Did you get a really good dealon the space.
Speaker 2 (15:22):
If you did, that could be.
Yeah, yeah, the customers here.
We've developed some regulars,which is really fun.
That's what you want.
People come in and they knowthe bartenders and they say, hey
, we came back to see you againand they want to stay local here
.
Speaker 1 (15:35):
Yeah Well, you guys have a have a great place here.
You got a great thing going.
You mentioned you're going to,you know, try it for a year or
whatever, where.
Where do we stand on thattimeline right now?
Speaker 2 (15:48):
Well, I think as far as our not necessarily try it
for a year, but see what we needto do more or less of versus
try it and it's, it's definitelybeen great.
But we know like certain dayswe needed more staff because we
didn't know how that night wasgoing to be, certain holidays or
certain certain days, father'sday was really slow here, we
didn't know that.
So we were extra staff becausemother's day was really busy.
(16:08):
But so you never know.
We're learning things like that.
We're learning.
You know what type of wines andwhat type of food and what
atmosphere people are lookingfor.
So we already made some subtlechanges.
We atmosphere people arelooking for.
So we already made some subtlechanges.
We added to our menu.
We did after six months intobusiness we kind of flipped the
(16:29):
whole wine menu.
We probably added 10 to 15wines and took away four or five
.
Certain wines are better forthe winter.
We added more reds for sure,took some whites away.
We'll add those back.
We'll add different white wines.
We call them our patio poundersGood crisp white wines on a hot
day.
And then we have a patio outhere.
I don't know if you saw.
So we did about 20-some peopleout at the patio and it's
dog-friendly, and we have waterbowls out there for dogs.
We have a bike rack over in thefront too, because the bike
(16:50):
trail is right behind us.
Speaker 1 (16:53):
So bikers come on up here on their break.
So this learning curve of ayear that you're into.
You've learned a lot alreadyand you'll learn more.
It sounds like you've puttogether a great experience for
not only the people of Lovelandbut, gosh, all your Northern
Kentucky friends.
We want them to come up heretoo.
We have a lot of friends fromNorthern Kentucky come up.
Speaker 2 (17:11):
We know it's a little bit of a drive but it's very
unique.
You're not going to findanything like this.
We'd love to open up somethinglike this in in Kentucky.
Right now the time's not right,with just the cost of real
estate, yeah, but I thinkeventually I would love to have
it in my backyard as well.
Speaker 1 (17:25):
Well, like I said before, the universe gives us
what we're supposed to have whenwe're supposed to have it.
So settle down, it'll come.
It'll come.
No, it's been great getting to.
You know, tour the place andsee it and just kind of tell
others about it.
You know, tour the place andsee it and and just kind of tell
others about it.
If somebody were to come in andyou know they hear what you
(17:49):
have going on here and they wantto come in but they're not
necessarily part of that wineworld and they don't really know
where to start, if somebodywalks in and says I've always
been intrigued by the world ofwine and you know the mystique
of it and it just seems soclassy and so fun, but they
don't know where to start, doyou have a recommendation for
them?
Speaker 2 (18:05):
I do, and that's when I want to pour them a couple of
samples and try something.
But I definitely have somestarter wines.
We don't necessarily have sweetwines here, but we have wines
that are on the sweeter side.
A lot of times when people comein they say I like sweet wine,
I say, oh, you don't like wine,do you?
But we have a couple ofRieslings that are on the
(18:26):
sweeter side.
That's a good starting pointand that's kind of the path of
most wine drinkers.
They started somewhere andthey're not in the same place.
They started in New winedrinkers aren't drinking this or
Cabernet, they're drinking moreof the lighter reds or lighter
whites, like a Riesling, likethey work their way into
Sauvignon Blanc and then maybe aPinot Grigio into a Chardonnay
and kind of.
That order of progression ispretty good for people.
Speaker 1 (18:47):
Most of us started out with wine coolers.
Yeah, you know.
So I mean there's nowhere to gobut up from there.
Yeah, yeah, and I've alwaysheard that the longer you enjoy
wine and try wines and just kindof explore, the drier your
tastes run.
Does that tend to be true?
Speaker 2 (19:07):
Yeah, I would say you're going to get more full
body wines and there's dry.
I mean Pinot Noir, for example,is not a dry wine.
Yet that's kind of down theline a lot of times on the wine
journey, because it's a uniquewine.
Pinot Noir is very versatile.
It's a fantastic wine, but noton the drier side versus
(19:30):
Cabernet.
And then you have Cabernetsfrom different countries that
aren't as dry.
It has less tannins in thereand tannins that suck the saliva
out of your mouth it has lesstannins in there and tannins
that suck the saliva out of yourmouth.
Speaker 1 (19:42):
Yeah, I've had Merlot's that are so dry that my
friends try it and they saythis is like drinking cotton.
Speaker 2 (19:47):
Yeah, it's very stringent.
So that's the tannins from theskins, from the seeds, from the
stems, when they're doing thecrushing.
Speaker 1 (19:57):
I still have a lot to learn, and many people out
there do so.
You're the man they need tocome see to have fun while
they're learning, and drink somegood wine along the way.
I've rarely come across a wineI don't like.
It's just that you know.
They all fit somewhere in thehierarchy.
Speaker 2 (20:12):
They do.
And there's certain wines thatare great for food and, for
example, our Cabernet on themenu.
I think it's one of the mostbalanced cabernets I've ever had
, meaning you really don't needfood with that.
You don't need a big ribeyemarbly ribeye to kind of offset
the tannins or the dryness.
It's got the perfect amount ofacidity, perfect amount of fruit
, perfect amount of dryness.
(20:33):
It's a standalone drink,whereas I have some wines on the
menu that do better with thesemeats and cheeses, and we have
have a Chilean wine that has areally, really unique flavor
profile.
It does great with some of thesemeats and cheeses.
You do know a lot about wine.
Speaker 1 (20:49):
A lot of practice, you could probably talk another
hour or two.
I love it.
Yes, all right.
Well, I think for our firstvisit, this has gone pretty well
.
You've informed us about wineand some of the other things
that you've got here that wecould show you everything.
We don't have time right now,but the best way to understand
(21:11):
it is to come and visit you andsee for yourself.
But it's a beautiful place.
I want people to come andexperience it for themselves, so
our time for now is up.
Once again, it goes so quick.
Speaker 2 (21:24):
Yeah, yeah, yeah.
Speaker 1 (21:25):
But quite honestly, I'm looking forward to shutting
this one down so we can attackthe rest of this charcuterie
board.
Absolutely, and drink the restof this wine.
And the next time I see youwe'll be God knows where.
I mean we could be in thebasement of your house one day.
We might do that for sure.
Speaker 2 (21:38):
Yeah, where I mean we could be in the basement of
your house one day.
Speaker 1 (21:40):
I'd do that for sure.
Yeah, yeah, okay, there's a lotof good stuff down there as
well, I'm sure.
All right.
Well, bob, thanks for your time.
Thanks for inviting us in tolearn about your wine shop here
in Loveland, colleen, sorry youcouldn't be with us this time.
We'll catch up with you anothertime, don't worry.
But you've put together alovely, lovely shop here.
So the Rosé Boutique and WineBar.
(22:02):
Tell all your friends come onup, buy some wine, buy some
other things.
I'm not going to go intoeverything because there's too
much, but come check it out foryourself.
So that does it for thisepisode of the Good Neighbor
Podcast.
Everybody out there, be good toyour neighbor until next time.
See you everybody.
Bye, bye.
Everybody out there, be good toyour neighbor until next time.
Speaker 2 (22:21):
See you everybody, bye-bye.
Thanks for listening to thegood neighbor podcast union.
To nominate your favorite localbusinesses to be featured on
the show, go to gnpunioncom.
That's gnpunioncom, or call usat 859-651-8330.
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