In a world where the wine industry is often dominated by tradition (and men), Barbara Werley stands out as a fierce trailblazer, shattering glass ceilings with every bottle she shares. As one of only 14 Master Sommeliers in Texas, one of 34 female Master Sommeliers worldwide and a true pioneer among female sommeliers worldwide, she embodies the spirit of authenticity, audacity and excellence. With a résumé that reads like a masterclass in wine education — spanning from the Ritz-Carlton to Caesars Palace to Pappas Bros.— Barbara has not only mastered the art of wine but has redefined what it means to be a badass in the sommelier realm. Her passion for storytelling through wine, combined with her unparalleled expertise, transforms every dining experience into an unforgettable journey that celebrates both the glass and the grit.

I had the opportunity to sit down with Barbara at Nuri Steakhousei to check out the new wine program at the establishment. Her ability to pair wines with Nuri Steakhouse’s unique blend of Eastern and Western culinary influences showcases her versatility and deep understanding of both wine and food

The list is impressive, and I loved all the strategies behind getting people to try new things.  For example, just by the glass (an area that is often overlooked except for the elevated price points), the list segways from Classic Glasses to Start a Meal, Bubbles with a Little Sweetness to Cut Through Some Heat Through Spice, Crisp Whites with Texture and Body, Rosé Can Be a Giant Bridge Across Reds and Whites and Fun and Fascinating Reds that Hold Up With Out Competing, all at very approachable price points.

While she’s still building out the list, the whimsy continues to reflect thematical groupings, engaging narratives and well-thought-out wines along with rare treasures. Balancing 750 different wine labels, more than 6,000 bottles of wine and taking an approach where Dallas diners can still have access to their Caymus or Opus reds, but in a magnum format vs a standard bottle is fun.

She also talked to me about her position as wine director for Restaurant K Holdings, which includes Nuri Steakhouse and JOA Grill, which gives her more flexibility than when she ran a Wine Spectator Grand Award-Winning Program at Pappa’s Bros Steakhouse. There, she had an inventory of more than 33,000 bottles and 3,000 selections. It’s a little harder to make changes to that list. Here she can continue her fun narratives and relationships with winemakers and regions. One of my favorite groupings on the list was 100-Year-Old Vines from around the world.

Nuri Steakhouse is an opulent new dining destination that opened about a month ago in Uptown Dallas. Nuri, meaning “whole world” in Korean, celebrates cultural exchange through food. The restaurant is a passion project of Wan Kim, the CEO of Smoothie King, who invested over $16 million in the design and buildout. The menu is a collaboration between South Korea’s Michelin-recognized Chef Minji Kim and Executive Chef Mario Hernandez.

Barbara told me about how she’s been creative with wine over the years to get people to try different wines. One restaurant had several different price points with both reds and whites included. Since she has obligations over Goa Restaurant as well, she told me there are only two wines over the $100 price point at Goa.

We talked about if Nuri Steakhouse does expand, the wine lists by restaurant may be different. After all, she curated so many unique wine experiences over the years that they just aren’t scalable.

Barbara’s expertise and innovative approach to wine at Nuri Steakhouse is a result of her status as a trailblazer in the sommelier world. Her carefully curated wine program, featuring thematic groupings and engaging narratives, reflects both her deep knowledge and her commitment to making wine accessible.

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