We’re Rive Gauche [“reev / GŌHsh”], a purveyor of mindfully made wines in the state of GA.
Totally convinced by wine’s ability to enliven any situation—the momentous night out, the home-cooked meal, the raucous Sunday brunch turned all-day affair—we’ve made it not only our business but our life’s pursuit to understand why it tastes the way it tastes. The bottles in this book have made a significant impact on us as drinkers and as humans, which is why we have endeavored to bring them home and make them accessible to folks in our local community, too. In doing so, we also aim to support the people who contribute their hard work and sensibility—the winemakers, farmers, pruners, pickers and forklift drivers—so that they can keep doing what they do: capture the essence of a place in liquid form.
Carson got into the sommelier game the way most do: by bussing tables, cutting the literal cheese, wandering vineyards in France and reading every piece of wine literature she could get her hands on. After manning the cellar at New York City’s The Modern, she directed Wine & Spirits Magazine’s tastings department, worked for a forward-thinking Bordelais négoce, picked grapes in Arbois, and wrote for PUNCH, Food & Wine, Decanter, Vogue.com and SevenFifty Daily, returning to her Atlanta roots to bring up her daughter in the warmth of southern hospitality.
A Tampa native raised in a family of teetotalers, Jordan is a first-generation wine lover and veteran Atlanta sommelier who spent over a decade championing organic, small-production wines and encouraging his guests to step out of their comfort zones. When not toting bottles, running deliveries or building pallet racks for Rive Gauche, he enjoys Jeopardy!, Tottenham Hotspur, and a well-made Tom Collins.
Born in Atlanta, raised in Seattle, Jeremiah returned to Georgia in 2013. Under the tutelage of some of the city’s best chefs and sommeliers, he learned to not be satisfied with anything less than soulful and hopes to now share those values with others through wine. Jeremiah also spends time throughout the year consulting as a pole vault coach with Atlanta Public Schools.
Georgia grown, Maddy has always focused her energy on community projects and feels right at home in the hospitality industry. In the past several years, she’s had the fortune to work in such restaurants as Bacchanalia, Kimball House and Tiny Lou’s, where her passion for small-production and natural wines was ignited. Stepping off of the floor and into her new role, she’s excited to work in close connection with some of the world’s most talented and innovative winemakers. In her spare time, Maddy can be found welding and woodworking at Mass Collective in Castleberry Hill.
Could be You…
We’re growing and looking for motivated individuals with a passion for wine or strong desire to learn about it. Get in touch and tell us a little about your strong suits (driving, sales, logistics, etc.). And remember: lifting heavy cases of wine and spitting are regular workplace occurrences.