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Story
Our Story Begin with Friendship
It was never just about wine. Our story starts with friendship.
Co-founders Arden & Margaux met in college. They bonded over a passion for cooking, and a shared birthday. Their friendship grew over monthly dinner parties they co-hosted for friends. They became known as “dinner party enthusiasts” and their appetite for all things food and cooking fostered a newfound interest in wine.
Various wine bars around campus became their library where they’d ponder the possibilities and dream up a business plan for what once was a passion project, and now a budding business. By their senior year in college friends called Arden and Margaux – Argaux – and they were off to The International Culinary Center to become Certified Sommeliers.
When Argaux first started, Margaux was the Chef and Arden was the Sommelier – Together they hosted private dinner parties throughout Southern California. Every week they met in the kitchen for a brainstorming session where they’d dream up and test original recipes, menus, and pairings for upcoming dinner parties. Cooking is Argaux’s first love and what opened the door for Arden & Margaux to the world of wine. When asked what their favorite wines are, the unanimous answer, “…it depends on what we’re eating,” typically follows.
The Argaux Difference
Our product is wine, but it’s our mission to inspire and connect people from all walks of life through food & wine, and the power that those two things have on our intellectual and emotional health. Wine is a catalyst for so much more than the glass in front of you.
We represent real wine, made by real people that take pride in their craft and are driven by quality and a sense of authenticity. Paired with food, it brings people together around a table where ideas are born and connections are made. When that happens, anything is possible.
Get to Know Our Team
Arden Gilfillan
Co-Founder; Head of Marketing & Sales
Arden is one of the co-founders of Argaux and oversees sales and marketing for the company. After graduation from U of A (where she met Margaux), she enrolled in The International Culinary Centers Intensive Sommelier Training program with the goal of becoming a Certified Sommelier to kickstart her desire to pursue a career in food & wine. She is incredibly proud of how Argaux is shaping the way consumers discover wine and how the brand shows up for consumers in their lives. For her, Argaux is a way of living life through delicious wine, good food, and storytelling.
Margaux Reaume
Co-Founder; Head of Product & Buying
Margaux is one of the co-founder’s of Argaux and the head of product and buying for the company. After graduating from college Margaux completed her Intensive Sommelier Training Program at the International Culinary Center. Following that program she passed the level I and level II Certified Sommelier Exam through the Court of Master Sommeliers in 2014. Since then Margaux has passed her level III Advanced Sommelier Exam through the Wine and Spirits Education Trust, as well as the French Wine Scholar Exam. Today she is continuing her studies and is currently enrolled in the level IV Diploma program through the WSET in the hopes of becoming a Master of Wine.
Alyssa Taylor
Head of Wine Education and Membership Director
Alyssa is our Head of Wine Education and Club Argaux Membership Director. She is the Lead Sommelier for Argaux and Club Argaux hosted experiences. She is making it her mission to ensure our customers and members have an outstanding overall impression of Argaux from start to finish; All-while stripping away the curtain behind wine in a fun, educational & approachable style. Originally from Florida, Alyssa was in healthcare for over 10 years, acquiring a Master in Health Sciences degree before beginning her wine journey and moving to California. Today she is a French Wine Scholar and Certified Level 4 Diploma in Wines through the Wine & Spirit Education Trust program (WSET). Next up for Alyssa is beginning the Master of Wine qualification.
Wine Basics FAQ
How do I read a wine label?
Wine labels can be intimidating, but you only need to focus on a few pieces to understand what you’re buying. Most bottles will include the vintage (year), region, and varietal. Along with the brand, these three pieces of information will tell you the most important details.
At what temperature should I serve my wine?
In general, you’ll want to serve whites and rosés at 45–55°F (7–13°C), or 60-90 minutes in the refrigerator. For red wines, aim for a serving temperature of 55–65°F (13–18°C), or 30-60 minutes in the refrigerator.
How should I store my wine?
If you’re storing a bottle for a while, look for a cool, dark place with a stable temperature around 55°F (13°C). Store the bottle on its side, as it keeps the cork moist and prevents seepage.
How long does a bottle of wine last after I’ve opened it?
It depends on the wine, but we generally don’t recommend drinking an opened bottle of wine after two to five days—leaning towards the shorter end for high-quality, small-batch wines.
Do I need different glasses for different wines?
No, one all-purpose glass is perfect for all types of wine. Of course, you can buy as many types of glasses as you like, but it’s the wine that matters—not the glass.
Have a question? We would love to hear from you.
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