Winemaking Owner Furthers Legacy on Napa's Spring Mountain
— An Interview with Michael Keenan of Robert Keenan Winery —

It was by virtue of his hillside Napa Merlot that Robert Keenan planted his eponymous winery squarely on the world's wine map twenty years ago. Since then, a new generation of ownership under his son has resulted in significant changes in vineyard practices, varietal choices, and overall business philosophy that have propelled the producer well into the modern era of premium winemaking.  Although bolstering its reputation in recent years through the crafting of fine wines from Cabernets Sauvignon and Franc, Keenan Winery continues to produce Merlot of superb quality, threatening to help bring the varietal back into vogue following its recent fall from market popularity.  I spoke with proprietor Michael Keenan on the evolution of his winery's production, the virtues of raising vines on Spring Mountain, and the lessons learned from the daunting task of furthering his father's legacy.

Sonoma Winery Perpetuates Its Style Amidst Geographical Diversity
— An Interview with the Winemaker of Chalk Hill Estate —

Very few premium wineries in Northern California can boast of vineyards that lie on a single estate of nearly 1,400 contiguous acres.  Even fewer enjoy the advantage to their wine production afforded by an expansive landholding that features widely diverse vineyard soils and sharply varying topography.  Chalk Hill Estate, however, proudly claims both.  Situated within a small appellation bearing the same name, on the eastern end of Sonoma County, it also benefits from climatic patterns unique to its locale.  As if these practical attributes in themselves weren't enough, the estate readily reveals to visitors a natural charm with undulating green hillsides, tranquil lakes, and meandering streams, along with the aesthetic allure of architecture that gracefully blends into the scenery.  Following a comprehensive tour of this broad and bucolic landscape, I spoke with Jordan Fiorentini about the significance of Chalk Hill's features to its vineyard management and winemaking.

Chef Becomes Entrepreneur to Bring Compound Butters into the Mainstream
— An Interview with the David Stemmle, CEO of Headstart Gourmet —

When we think of food and wine together, it often involves pairing the two.  We might have an aromatic white to go with our papaya salad, a hearty red to drink with that filet mignon, or a dry rosé to enjoy with an antipasto plate.  But what about integrating wine into food?  That's a bit of a different story and one that far fewer people think about, much less actually practice.  That is, of course, unless they happen to have a good amount of comfort with the culinary arts — much like Chef David Stemmle.  At the heart of his company, Headstart Gourmet, is a line of quality, handcrafted compound butters that contain a substantial amount of reduced wine.  The effect of using wine as an ingredient in this way is to give the foods to which it's added an intensity and concentration of flavor.  Coupled with the richness inherent of the butter itself, his product is nothing shy of sensational.  Not long after I first met Chef Stemmle at the Annual Fancy Food Show in San Francisco, he spoke to me from his home in North Carolina, sharing not only the story of how he came to create his compound butters but also his culinary perspective on the wine's versatility in the preparation of fine food.