Eric Wareheim has a lot to celebrate. The comedian has been on a sold-out tour to mark the 10th anniversary of sketch comedy show Tim and Eric Awesome Show, Great Job! Wareheim is also a staple on Aziz Ansari\u2019s Netflix show, Master of None. He now has something else to toast: his own wines. We talked with Wareheim about his label, Las Jaras Wines.\r\nDid you have an \u201caha\u201d moment that turned you from a wine drinker into a wine lover?\r\nI think it was a Morgon [Cru Beaujolais]\u2026that Selection Massale sent. I drank it, and there was something so magical about it.\r\nHow did you start Las Jaras?\r\nWe had a funny idea in my comedy world with Dr. Steve Brule, [played by] John C. Reilly. He did a \u201cSweet Berry Wine\u201d sketch that was so popular that every bar I would go into, if they knew me, they would come up with a glass of red wine and say, \u201cThis is from the chef. It\u2019s some sweet berry wine.\u201d It seemed like everyone in the service business knew it. I talked to Tim and John and said, \u201cWouldn\u2019t it be funny if we made a Sweet Berry Wine?\u201d We had two ideas. One, it could be disgusting, like Manischewitz, really sugary wine. Or, why don\u2019t we make it good? We were like, \u201cWe should make it good.\u201d\r\n\r\nThat\u2019s when I talked to Joel [Burt] about starting Las Jaras. We were going to make Sweet Berry Wine and pick a bunch of other grapes and kind of start our business together.\r\n\r\nWith this ros\u00e9, last night I had it with oysters, Northeast oysters. It was crazy. I literally was turned on, by myself.\r\n\r\nTell me about how you wanted the labels to look and the importance of that?\r\nTo me, Las Jaras is a little bit of a time capsule of my life, my friends\u2019 lives, and my friendship with Joel. I\u2019m friends with a lot of fine artists. The ros\u00e9 label is Amanny Ahmad\u00a0one of my favorite New York artists who I\u2019m really good friends with. I\u2019ve known her forever. I wanted to pair artists I feel like would represent the wine. She\u2019s [a] really gentle, elegant, magical person.\r\n\r\nThe Carignan [label] is another famous artist named Chloe Wise, who\u2019s a little bit more out there, more challenging. Another New York artist. Her label\u2019s pretty insane. It\u2019s pretty much her nude on the bottle. And then the Dr. Steve Brule wine is a really graphic, funny picture of him with the wine dripping out. Another artist, Sam Borkson, is doing the Cabernet.\r\n\r\nA big part of my job is the creative design look of everything. I\u2019m a very visual person. When I got to wine shops, I still pick up a cool label\u2026I really pushed Joel to do the pink tips. I just feel like it makes it super-sexy and interesting. [When I see it] I want to be like, \u201cWhat the hell is that?\u201d\r\n\r\n\r\n\r\n \r\nHow did you decide which wines to make?\r\nThe big wineries get the bulk of the grapes. Joel went up there and was like, \u201cWell, we can buy this much Carignan, a little bit of this Cabernet\u2026that\u2019s all that\u2019s available.\u201d So we just bought it all. [From that] we have a 2015 Cab, a 2016 Cab, straight Carignan\u2014one\u2019s going to be the Brule, the Sweet Berry Wine, one\u2019s going to be Las Jaras. From that Carignan, we made the ros\u00e9 and the p\u00e9t-nat.\r\nOn Instagram, you have photos walking the vineyards, looking at the grapes. How involved are you in the winemaking process?\r\nI\u2019m very deep in it\u2026The cool thing about small-production wine is you can go to these farms and wander around\u2026and the farmer will come out, and we just start talking.\r\n\r\nIt makes tasting it so much more interesting. You know the people and the history. A lot of these vines are old, they\u2019re like 60-year-old vines.\r\nWhat are some of your favorite food and wine pairings, one\u2019s that you\u2019d like your wines with?\r\n\u00a0Part of my mission for natural winemaking is... I\u2019m trying to push vegetarianism. Even though I eat meat, I feel like mass farming of meat is going to kill the earth. Natural winemaking [to me] is the next step in organic produce. Why not drink a wine with no pesticides, no additives?\r\n\r\nI do have this little mission with the natural wine and what I\u2019m putting out in the world, to show people it\u2019s not all about steaks.\r\n\r\nWith this ros\u00e9, last night I had it with oysters, Northeast oysters. It was crazy. I literally was turned on, by myself. Just really, really, really happy.\r\n\r\nI also feel like the red wines pair so well with food, because you can drink a whole bottle and your palate will not get exhausted. Fresh, young, elegant natural wines are something you can drink all day.\r\n\r\nThe ros\u00e9 is a little bit salty. It\u2019s very dry. For something like fried chicken, it\u2019s such a balance\u2014it\u2019s killer. Really works good with fried foods, [and it] also works amazing with fresh seafood, raw seafood, crudo. Oh my God, it\u2019s endless.\r\n\r\n\r\nWhat are the most common questions you get asked about wine?\r\nThe number one question is my friends ask me is, \u201cWhat does natural winemaking mean? What does biodynamic winemaking mean?\u201d Not that our wines are biodynamic. People are interested in this movement of very affordable, young wines that are not part of this bougey world. And that\u2019s what I\u2019m about, too. This wine is for everyone. It\u2019s thousands of years old, this kind of processing of wine. It\u2019s not made for rich people. I want everyone to be able to drink this stuff. We sell it for, like, $24. Still, not everyone can even afford that.\r\n\r\nPeople [also say], \u201cWhat are you thinking? You\u2019re, like, a weird comedian?\u201d And I enjoy telling my story, my passion for travel, my lust for food and how that has changed my life.\r\nWhen you\u2019re on tour and traveling for work, are you planning beforehand where you\u2019re going to eat and drink?\u00a0\r\nWhen I travel, the first thing I do is load up my Twitter and I tweet my fans, \u201cWhere do I eat?\u201d My fans know me enough to steer me the right way. For example, we were in Portland, Maine, and everyone said to go to this place Eventide, which is this unbelievable seafood place\u2026raw oysters, lobster. I feel like that is a really good way of knowing that community. What are they eating up there, how do they serve it?\r\n\r\n\r\n\r\nI also have favorites. In Dallas, I\u2019m bringing a bottle of ros\u00e9 and going to this place called Babe\u2019s Fried Chicken, which is a family fried chicken place: biscuits, fried chicken and collard greens.\r\n\r\nIt\u2019s a good little network. And, of course, I use Yelp and other friends. I text Aziz all the time. He has a really good [restaurant] list of the whole world mapped out now.\r\nHow was filming the Master of None episode in Italy and eating at Osteria Francescana?\r\nIt was fully crazy. I was such a huge fan of his, Massimo [Bottura], from Chef\u2019s Table. We got to eat there the night before, just as friends, in the main dining room. The next day, Massimo saw Aziz and I having a spritz at a bar and he [jokingly] came and said, \u201cWhy aren\u2019t you filming in my restaurant? How dare you!\u201d\r\n\r\nWe were filming at the other amazing restaurant called Giusti that\u2019s also in the first episode of Season Two. [Massimo says], \u201cYou\u2019re coming in tomorrow before service. Bring your cameras. We\u2019ll do this.\u201d So we pretty much took a scene that was supposed to be us in an alley and we moved it into this private dining room where Massimo served us by hand.\r\n\r\nAnd we did it real. All the wines were real. We drank like seven wines\u2014we were getting pretty lit. If you watch that scene, our emotions are so real because we so respect the simplicity of the food and how good it was.\r\n\r\nWe pretty much kept the cameras rolling. They wanted it to be very real. We cut every once in a while to move some stuff around. But we tried to not talk and really let it happen.\r\nWhat\u2019s your take on the state of wine in America?\r\nWe\u2019re working towards fun. Tonight I\u2019m having a party at Wildair. You go in there, and it\u2019s a party. People are popping corks, slamming wine. It\u2019s some really interesting, rare wine, but you\u2019re not in this fine dining world. Wine is meant to be drunk with friends [while] having fun.\r\n\r\nThere\u2019s a huge resurgence in that now. Many more people are drinking wine, many younger people are drinking wine. I want to be there as the guy to be like, \u201cLet\u2019s have fun with this.\u201d It\u2019s our voice now. It\u2019s our generation running this thing.