Stepping out of the box, an interview with jazz singer Allan Harris

By Yiannis Karakasis MW

Walking into the cosy ambience of Travolta Restaurant in Athens, I couldn't help but feel excited about my upcoming chat with the world-class jazz singer, guitarist and songwriter Allan Harris and his wife, Pat Harris. He is known for his soulful, velvety voice, which, according to the Miami Herald, "projects the warmth of Tony Bennett, the bite and rhythmic sense of Sinatra, and the sly elegance of Nat 'King' Cole." Allan has carved a niche in music with his heartfelt melodies and timeless classics. As we settled in for our conversation over great food and exquisite wines, I found myself drawn not only to Allan's musical genius but also to his warm personality and passion for jazz. 

Yiannis: So, Allan, I'm curious: what do you consider the pivotal moments in your career?

Allan: Ah, that's a great question. There were three significant ones for me. Firstly, it was my upbringing. My mother was a classical pianist, and my aunt was an opera singer. They'd take me to my great aunt's restaurant in Harlem, right next to the Apollo Theater. Between ages nine and 13, I'd often go there because tickets were free. I'd see legends like Duke Ellington and The Temptations casually walk in before their shows. It was then that I realised the extraordinary environment I was immersed in. Jazz wasn't just music in our household but a way of life. Another pivotal moment was when I was 12. Despite my mother's reservations about me playing guitar, my aunt Theodosia, bless her, bought me one and kept it hidden in her apartment. I'd rush home from school to practice. One rainy day, while heading to the barbershop, I stumbled upon a poster of Jimi Hendrix. The image of this tall, skinny black man in a white suede outfit with a psychedelic band and a white Stratocaster guitar was unlike anything I'd seen before. Hearing "Purple Haze" blasting from the barbershop only added to the magic.  

Yiannis: Jimi Hendrix certainly had a unique impact on music.

Allan: Absolutely. And the third significant moment came later in my life, around 1989-90. I was playing in a big band in Florida, and a friend called me out of the blue with an enticing offer. Sophia Loren was hosting a lunch party at a nearby resort, and they wanted my band to perform. Walking into that room was a surreal experience, as was seeing Sophia Loren and Tony Bennett at the table. Singing for Sophia's lifetime achievement celebration was an honour beyond words. To top it off, Tony Bennett approached me, and we formed a friendship that led me to New York. He invited me to stay with him at the Mayflower Hotel and introduced me to the city's music scene. It was an incredible opportunity that opened doors I could never have imagined.

Yiannis: Was he like a mentor to you?

Allan: He was more than a mentor. I loved him. I genuinely loved him. He was one of the sweetest human beings, just unpretentious. He was so independent that he would walk down Fifth Avenue, and people would recognise him and take pictures with him. He was just a beautiful man.  

Yiannis: So, I've got quite a few wines here to taste and introduce you. Not only to Greek wines but to other wines as well. This is the first time that I've tried this one. It's a pet nat, short for Pétillant Naturel. The French people refer to it as méthode ancestrale. So, it undergoes only one fermentation, and the wine usually retains a bit of residual sugar. They usually bottle it with the sediment without disgorging it. It’s very trendy nowadays. The wine we will taste is the first Pet Nat from Moschofilero variety and Bosinakis winery.  

Allan: This is very refreshing and smooth. I really like it. It can start wonderfully our ‘’light lunch’’ here. 

Yiannis: Allan, what is your favourite drink? Do you drink it at home or when you're out? Is it whisky or wine?

Alan: It depends. It depends on who I'm with. I have friends who enjoy single-malt whisky. It varies depending on the company I'm keeping at the moment. Because I've realised that everyone has their own preferences, you can learn a lot about someone's background and personality by their drink taste. Anyone can drink, but there are certain people, the friends I seek out, whose palates match the environment they're in. What I mean is they adapt their drink choice to the company they're with. I have friends who, when alone, exclusively drink whisky. But they're well-travelled and adaptable; they adjust their choice when they're with a particular group. Unfortunately, this tradition seems to have been lost on the younger generation. They feel they should drink what they like first before being introduced to something new. There was a time when, upon being invited somewhere, especially for the first time, drinking what your host offered was considered polite. Whether you liked it or not was irrelevant to their role as a friend. Does that make sense?

Yiannis: Absolutely. It's not only polite but can also open new horizons.  

Yiannis: Back to our wine, this is Moschofilero. It hails from a high-elevation plateau, around 700 meters in the Peloponnese. It's a floral variety with some residual sugar, and this wine has approximately 5 g/lt, which masks, in a way, the acidity. Are you a fan of acidity?

Allan: Not particularly. That's why I'm enjoying this.

Yiannis: Well, prepare for something quite powerful with high acidity. So, brace yourself.

Allan: That's alright. The fish and the langoustines will balance it out, which is good. I feel bad for my musicians, though, because I will have to fib to them. 'How was your lunch?' 'Oh, just some fish stuff, nothing special.' You know, that kind of thing.

Yiannis: So, what do you think about Greek food? Have you had any experience so far? You can both answer that.

Allan: Greek food has a freshness, especially with your cheeses combined with the greens and vegetables. That combination isn't overridden, like Italian dishes are, of course. I think Greek food has introduced the world to the Mediterranean palate. When you think of Greek food, you don't think of pizza. You don't think of salsa; you think about the vegetables.

Pat: You think about feta cheese, I think about cucumbers. I think about simplicity but about the herbs that come with it. It's always oregano. We eat a lot of Greek food in New York and have an excellent restaurant. It's right by Carnegie Hall.

Yiannis: Is it Molyvos? This has a superb Greek wine list. 

Pat: Spot on Yiannis.

Yiannis: Allan, what do you think about weird descriptors in wine? For example, this wine smells like wet forest floor, and these wines smell like gasoline, etc.  

Allan: People are not courageous enough. Let’s start there. They are not gracious enough to investigate and read on their own. They would rather have a marketing person tell them something that has nothing to do with what they really feel. This smells like this. This sounds like that. What does that mean? The same goes across the globe, labelling music, wine, fashion, whatever. People no longer have a sense of self. That’s a rarity.

Yiannis: My next question is, do you find parallels when comparing music and wine?

Allan: I have two answers. Regarding music and wine, let's start with fermentation. Artists need time to marinate their skills to truly develop their craft. This begins with having supportive parents who provide the atmosphere and opportunity for the artists to immerse themselves in their craft. It's like fermenting grapes. The parent plays a crucial role, acting as the harvester who knows when it's time for the child to learn from a teacher or to collaborate with other musicians. Rushing this process can lead to fractured development. Just as grapes must be picked at the right time, artists must mature at their own pace.

Now, onto the second part. How do you market yourself, whether in music or wine? It's about getting your story out there and creating a recognisable brand and style that resonates with your audience. Much like a winemaker who relies on tastings and articles to promote their product, artists must find ways to engage with their audience and leave a lasting impression. It's not just about making money; it's about sharing something meaningful that evokes a positive response. And while not everyone may appreciate your work, there's value in knowing that it speaks to those who do.

Allan: In the final analysis, the main reason I'm taking this adventure or why people listen to Allan Harris is because someone they know and respect has brought them to it. Even though they've never tried it, they trust the judgement of the person recommending it. That's why people come to my stage saying, "I've never heard you, Allan, but my friend brought me here." It's the same mentality as trying a new wine. People often don't take chances; they stick to what they know and trust.

Yiannis: I like that answer. Before I move on to the next question, I'm opening another bottle of wine. This one will be from Alsace, on the border of France with Germany and Olivier Humbrecht. Have you discovered anything new about wine, a region, or a variety you liked lately?

Pat: Wine was a revelation for me. I tried a fantastic white from Virginia in the United States and a red Chilean wine I truly enjoyed.