Adam LaZarre, a former U.S. Navy electronics technician, credits military training with the discipline and problem‑solving skills that underpin his winemaking, a craft that has earned his LaZarre Wines recognition and shelf space in national retail programs.
LaZarre, who operates a winery in Paso Robles, California, told Fox News Digital that lessons learned in the Navy — particularly the ability to break complex problems into manageable parts and to remain calm under pressure — proved directly applicable to enology and cellar work. "My military experience and the training that I got, particularly as an electronics technician, certainly helped my ability to craft wines correctly," he said.
LaZarre developed his palate while stationed on the British Indian Ocean Territory island of Diego Garcia, where alcohol was restricted. He said he and fellow sailors at times smuggled Guinness and wine from Singapore and held informal tastings to learn about flavor and structure. After leaving the Navy, he studied enology — the science of wine and winemaking — and worked his way up to vice president at Hahn Family Wines in Monterey, where he discovered a particular affinity for pinot noir.
He launched LaZarre Wines in 2003 while continuing to produce larger commercial labels. The portfolio includes pinot noir and cabernet sauvignon, which are among the offerings in the Fox News Wine Shop and the Fox News American Wine Club. LaZarre said he intentionally aligns his business with organizations that support veterans: proceeds from cases sold through the American Wine Club benefit U.S. VETS, a nonprofit focused on ending veteran homelessness.
"Having that military background — first off the discipline, the ability not to panic under pressure, but also to be able to take a problem and break it down into something that you can manage — was an enormous help," LaZarre said, adding that partnerships with veteran charities feel like an extension of his service.
Winemaking work, LaZarre said, demands attention to detail, timing and technical knowledge, all traits honed during his time as an electronics technician. He described pinot noir as "a sexy grape" that requires care but rewards growers with lush, expressive wines when cultivated and vinified precisely.
LaZarre's trajectory from military service to commercial winemaking reflects a broader trend of veterans translating skills learned in uniform into entrepreneurial ventures. His work in Paso Robles, a fast‑growing California wine region, illustrates how technical training and leadership under pressure can be applied to agricultural and production challenges.
LaZarre said he considers partnering with veteran causes "an honor to the people — men and women — who serve the country." He continues to produce wines for both direct‑to‑consumer channels and broader retail distribution, while maintaining ties to veteran support organizations through the charitable elements of his sales programs.
The LaZarre Wines label, active since 2003, remains based in Paso Robles, where LaZarre oversees vineyard and cellar operations and promotes both his pinot noir and cabernet as expressions of the region and of the disciplined approach he took from the Navy to the winery.