Daytona, Fla., native Rosabelle Gorman left a “promising career” at Volkswagen because she is an entrepreneur at heart, and Thursday, her new wine and cheese bar will open on the North Shore.
“I’ve had a million schemes,” she said. “Anybody who has got that creative bug will wake up in the middle of the night with ideas. I’ve had a million of them-and most of them are bad-but this is the idea that seemed to be able to work.”
“Brix” is a term used in the wine industry that indicates the sugar content in grapes,Gorman said. The term is named forAustrian scientist Adolf Brix.
Nouveau means “new.”
“Wine snobs” are, of course, welcome at Brix Nouveau, but Gorman said that isn’t the sort of vibe she is striving for.She isn’t a wine expert, but she said she enjoys it and learning about it.
“It’s for people who like wine and want to know a little more and want to try something different,” she said.
The new bar will have wine, cheese plates and-in true Chattanooga collaborator fashion-bread from the Bluff View Bakery, desserts from The Hot Chocolatierand coffee from Stone Cup.
Each month, she will highlight a specific type of wine or region, and she’s going to have sample options so that customers can taste a little bit of a few different products.
“It’s going to be tailored to that experience of tasting new things,” she said.
It will also be a feature art from Rachel Collins’ Gallery 301.
Collins couldn’t immediately be reached for comment.
The 301 Cherokee Blvd., Suite B location-close to Krystal and Suntrust-has a patio, which was important to Gorman, who said most North Shore and downtown locations don’t have a really nice patio.
Gorman has a background in business-banking, facilities and contract management-but she wasn’t prepared for how long inspection processes and other needed business approvals take.
“My experience in starting my own business is that everything takes a lot longer than you think it should,” she said.
But because she didn’t have any strict time constraints, she has taken her time with each step, which helped relieve some stress, she said.
And, she is confident in her plan.
As long as she gets moderate business-because her overhead cost is relatively low-she will be able to keep the business open.
Gormanhas hired five employees.
According to the Small Business Administration, seven out of 10 new employer firms survive at least two years.
Half last at least five years, and a third make it at least 10 years. A quarter of small businesses make it to the 15-year mark.
“I really feel like there is a demand for this,” she said. “I think a lot of people are going to enjoy it.”