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.

Enterprising Winemaker Aims to Better Sonoma's Reputation for Cabernet
— An Interview with the Winemaker of Super Sonoman —

Many in Sonoma County would take issue with being told that their winemaking region suffers from what might be called a bit of a varietal void.  But arguably, much of its reputation has been built on the quality-driven production of Zinfandel, Pinot Noir, Chardonnay, and Syrah.  Can the same thing be said of Cabernet Sauvignon?   With a negative answer to that question, at least one local producer has gone out on a limb to assert not only that the Bordeaux varietal can, in fact, become a major player in Sonoma, but that there is one particular geographical feature that would be instrumental in making it so: the micro vineyards on the slopes of the Mayacamas Mountains overlooking the Russian River Valley.  Super Sonoman, the relatively recent venture of Chris Taddei and his wife Dana, involves the making of wine from those ridge-top vineyards.  As a brand, it serves as a testament to their firm belief that Sonoma's potential for producing lush, elegant, and ageworthy Cabernet Sauvignon has gone largely untapped and is capable of surpassing the best on which neighboring Napa has established its own reputation.  Curious, I set out to learn more about Super Sonoman and what its winemaker hopes to achieve with its implicit message.

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.