Jug & Table has appointed of Chas Jefferson, Wine Director. The Adams Morgan wine bar is known for an approachable, stimulating wine program. Under his helm, the menu will focus on rustic table wines that echo the terroir of their origin better than their more refined counterparts. Guests can enjoy more than 30 wines by the glass and an additional eight on draft, all newly hand-picked by Jefferson, representing small, thoughtful producers. Jefferson is excited to lead the team through updates to the wine program while educating both oenophiles and novices that come through the doors.


He joins Jug & Table with more than 10 years of experience in the wine industry and Bachelor of Science in Biology from the University of Mary Washington where he studied native yeast’s role in natural winemaking. A Level III Wine & Spirit Education Trust Sommelier, he started his career as a wine consultant at the Virginia Wine Experience conducting educational tasting sessions, offering pairing recommendations and expertise to guests. Jefferson then worked as a wine representative in Virginia and Washington DC with International Cellars, DC Trading, and eventually Lanterna Distributions. Jefferson also influenced the wine program at Ripple, the now-shuttered Cleveland Park destination restaurant. In his tenure there, he focused on natural and sustainably farmed wines for the restaurant’s 300 bottle list, which earned awards from Wine Enthusiast, Wine Spectator, and Restaurant Association Metropolitan Washington’s RAMMY Award for Wine Program of the Year. Most recently, Jefferson served as the head distiller at Cotton & Reed where he helped to design one of D.C.’s leading craft spirit brands, managed production, and was awarded Best New Bar in DC by Washington City Paper.