Getting Organized: Spending Plans with Kerrie Beene
In this episode of Wine and Dime we welcome back our very own Rooted Planning Group Financial Planner Kerrie Beene. Kerrie is back to help us continue the theme of January of “Getting Organized”. Kerrie is a bit of an expert on spending plans, so, she is the perfect guest to have on this weeks episode. She shares her insights on her own spending plans, and what it takes to build one for your family.
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KERRIE BEENE - CFP®
FINANCIAL PLANNER
A little bit about Kerrie Beene, CFP®… My own personal financial journey has taught me that while they’re important, life is more than numbers. Finding joy in the journey towards personal goals is key.
A smart plan with a lot of heart goes a long way to keeping daily financial decisions in line with your long term goals. I graduated from Southeastern Oklahoma State University with a degree in Business Administration and hold a certificate in Financial Planning from Wake Forest University.
I began my career in financial planning by starting my own company, Beene Financial Planning. Having the desire to work as a team, I then joined Irvine Wealth Planning Strategies.
My roots in Southeast Oklahoma have given me great insight on the need for financial planning that is not just investment focused, but also focused on all the other financial planning decisions.
I enjoy, and work best, with those who are ready to take control of their finances and use their money to fulfill their goals and dreams. In
November of 2016 I sat for the CERTIFIED FINANCIAL PLANNER™ designation, and in May of 2019 successfully completed my experience requirements.
I am now the Director of Educational Services for Rooted Planning Group. What does that mean? In addition to working as a co-planner, I also focus on:
- College Pre-Planning: Late stage (Freshman - Senior) college planning, seeking scholarships, estimating expected family contribution, assistance with FAFSA and asset utilization. Funding of education vehicles (i.e. 529 plans) and utilization recommendations. We have set the price for this service at $1,000.
- College Graduate Planning: This is for the new graduate. We sit down with them to discuss budgeting, how to negotiate salary, understand employee benefits and education benefits, review of student loans and other debt, savings opportunities and large purchase planning. We have set the price for this service at $299.
We also want to continue developing the employer education services, as well as getting financial education into the schools.
Grenache (Garnacha) Wine
Grenache (Garnacha) is a red-wine grape grown extensively in France, Spain, Australia and the United States. It is particularly versatile both in the vineyard and the winery, which may explain why it is one of the most widely distributed grapes in the world.
Grenache is the French (and most internationally recognized) name for the grape, but it has a number of synonyms. In Spain, where it is one of the country's flagship varieties, it is known as Garnacha, and on the island of Sardinia it has been known for centuries as Cannonau. Some believe that the grape originated in Sardinia, and was taken back to Spain by the Aragonese, who occupied the island in the 14th Century.
Gnarly old Barossa Grenache vines
©Turkey Flat Vineyards
In France, Grenache is most widely planted in the southern Rhone Valley and throughout both Provence and Languedoc-Roussillon. It is most commonly found alongside Syrah and Mourvedre in the classic Southern Rhone Blend (notably in Cotes du Rhone wines), and is the main grape variety in Chateauneuf-du-Pape.
Grenache's versatility provides winemakers with all sorts of possibilities. Grenache-based rosé is one of southern France's signature wine styles. The variety is common in Cotes de Provence wines along with Cinsaut and Mourvedre, and the finest examples come from the towns of Tavel and Lirac. Near the border with Spain, Grenache is behind the sweet wines of Banyuls. (© Proprietary Content, Wine-Searcher)
In Spain, Garnacha is the second most-planted red-wine grape variety, surpassed only by its modern blending partner Tempranillo. It is grown in almost every area of Spain, but most notably in the north and east – it is the key constituent in the prestigious wines of Priorat. The arrival of the grapevine pest phylloxera to the Iberian Peninsula in the 19th Century brought unexpected benefits to Garnacha; as the native vines were devastated (Rioja was particularly badly affected) it was robust Garnacha that replenished the vineyards and helped to re-energize the wine industry.
In the 1980s and 1990s, Grenache's status was reduced, but it survived efforts to eradicate it, returning to international favor in the 21st Century. Emerging wine-producing nations such as China, Mexico and Israel are now cultivating this ubiquitous grape variety.
Grenache is a vigorous and hardy vine with a strong wooden frame, often grown as free-standing bush vines. It is resistant to wind and drought, making it suitable for use in arid climates in California and South Australia. Because it is often grown in hot environments, the alcohol levels of Grenache-based wines can be very high, often surpassing 15 percent ABV. Some Australian winemakers use Grenache as the base for fortified, Port-style wines, but its most common use in the country is in the GSM blend – the classic combo of Grenache – Shiraz – Mourvedre.
Grenache berries have thin skin and ripen late in the growing season. Acid and tannins can be variable depending on growing conditions and cropping levels, but tend towards the low-medium end of the spectrum. However, old-vine Grenache grown in schist or stone, such as in Priorat and Chateauneuf-du-Pape, can produce profoundly concentrated wines capable of aging over many decades.
Produced as varietal wine, Grenache exhibits rich, spicy, berry flavors, particularly raspberry.
Synonyms include: Grenache Noir, Garnacha Tinta, Garnatxa, Lladoner, Tinto Aragones, Cannonau, Alicante, Granaccia, Tocai Rosso.
Food matches for Grenache include:
- Roasted squab (pigeon) with quince purée
- Spicy lamb meatballs in a tomato and cilantro sauce
- Beef, potato and cheese stew (locro)
