07/03 "The Glass" and "The Art of Glass"

Whether it's the glass we select to pour our beverage of desire, or the glass we select to give your us aesthetic pleasure, glassware has been with us for centuries and is still revered with the same awe and respect.

Our first guest is renowned Master Sommelier, television personality, author and speaker, Andrea Immer Robinson.  Andrea has created a glass for those of us who would like both to enjoy our wine in a glass that enhances the experience, yet want to simplify our dinner parties (and the washing up) and have more room in our cupboards with fewer glasses.  The One Glass by Andrea Robinson brings the solution.  Listen to find out her secrets.

We welcome back Kris Margerum, Head Sommelier for the beautiful Auberge Du Soleil in the Napa Valley, who worked with Andrea in the glasses design will tell us about Auberge's Friday night wine events that will feature the One Glass.

From our palates to our eyes, we will learn about the art and technique of glass blowing, by renowned glass blower, Ed Breed of Breed Glass.  Think you'd like to try to create your own glass, visit the studio for a "taster" class!

The One Glass by Andrea Robinson

Wine can be complicated. Wine glasses don't have to be. Discover The One glasses. One for reds, one for whites, each perfect for all varietals.

The One Glass by Andrea Robinson eliminates the guesswork and complexity from stemware selection, and rivals the finest European stemware for both grace and performance.

Designed to bring out the best in all red and white wines, the carefully engineered shape of The One glasses emphasizes the fruit, spices and tannins with incredible mouth feel.

About Andrea Robinson

http://www.andreawine.com/

Andrea Robinson, one of the country’s leading wine educators, is one of only seventeen women in the world to hold the title of Master Sommelier. The first woman designated as Best Sommelier in the United States, Andrea is also an honors graduate of the French Culinary Institute and Sommelier for Delta Air Lines. She is the winner of three James Beard awards and was selected by Bon Appetit Magazine as Wine & Spirits Professional of The Year in 2004.

Andrea has written four top-selling wine and food books, including Everyday Dining with Wine, which won the prestigious IACP cookbook award.

Andrea's first book, Great Wine Made Simple, was an enormous success, and quickly established her as one of America's top wine writers. The book was a James Beard Award nominee, and has been lauded for its original, real-world approach to wine by numerous publications including The New York Times and Wine Spectator. She subsequently published, Andrea Immer's Wine Buying Guide for Everyone (published in 2002 and updated annually), Great Tastes Made Simple, and her most recent book, Everyday Dining With Wine. Andrea's new television show, 'Pairings with Andrea' currently airing on the Fine Living TV Network, compliments her first show 'Simply Wine', also currently airing on Fine Living.

As a contributor to popular magazines such as Bon Appetit, Real Simple and Robb Report, Andrea shares her knowledge with thousands of consumers and professional each month. She consults clients such as Brinker International restaurants, Hilton Hotels and Olive Garden. Andrea also speaks regularly to the National Restaurant Association, dozens of major corporations, consumer wine groups and top hospitality schools.

Andrea has appeared on more than 100 episodes of the Food Network's “Cooking Live Prime time,” “Hot off the Grill” and “Emeril Live” shows. She was featured on Working Mother magazine's cover as a Working Mother of the Year, and she has been profiled in People, Glamour, Elle, NBC Nightly News, CBS This Morning, The New York Times, Food & Wine magazine, and others.

 To learn more about Andrea, visit her website at www.andreawine.com.

KRIS MARGERUM

Head Sommelier

Auberge du Soleil

http://www.aubergedusoleil.com/

As Head Sommelier at Napa Valley’s Auberge du Soleil, Kris Margerum follows a simple philosophy when selecting wine for the inn’s Michelin-starred restaurant: One plus one can equal three. The right wine complements the food, and together, they create an unforgettable experience. Margerum has been in pursuit of the perfect food and wine pairings at the iconic wine country inn for more than 25 years, during which time he has developed close relationships with the top wine makers of Napa Valley. His wine list currently offers 1,500 selections from a 17,000-bottle cellar and has been awarded Wine Spectator’s Award of Excellence for the past five years.

Margerum works in partnership with Executive Chef Robert Curry to create exquisite food and wine pairings for the six-course Chef’s Menu and all of the other dishes Curry dreams up for the Restaurant and the more casual Bistro and Bar. Margerum is also responsible for the restaurant staff’s wine education and conducts wine tastings and advanced-level winery tours for them on a regular basis.

“A few years ago, I started conducting blind tastings,” recalls Margerum. “This allows me to evaluate each wine on its own merits, without prejudice. I taste more than 100 wines a week to find four or five that meet my ideals and make the wine list and hope our guests can benefit from knowing that each wine has been hand selected.”

Margerum has developed wine lists for a number of other Auberge Resorts’ properties, including the opening wine list for Esperanza in Los Cabos, Mexico and for Calistoga Ranch in Napa Valley. More recently, he turned his attention to Auberge Spa, where he pairs wines by the glass with the floral or herbal notes in a selection of spa treatments to create the ultimate wine country spa experience. His newest project, a collaboration with Auberge pastry chef Paul Lemieux, showcases Margerum’s passion for Madeira wines and Lemieux’s talent with confections in an after-dinner presentation of Madeiras and house-made chocolates.

Margerum’s career with Auberge du Soleil spans more than 25 years. Prior to being appointed head sommelier in 1999, he acted as the restaurant’s assistant food and beverage director for six years, helping to oversee daily operations, planning, budgeting, forecasting, hiring and reviews, monthly inventories and guest satisfaction management. Before that, he acted as assistant restaurant manager for the Auberge and was promoted to restaurant manager after a year. He began his career at Auberge du Soleil in the dining room as a server.

Margerum is a graduate of the Sterling School of Service and created the Napa Valley Sommelier Society, which meets quarterly at various Napa Valley restaurants to discuss common issues and strategies – and, of course, to taste wine.

Ed Breed

Breed Glass

http://www.breedglass.com/#home

J. Panter, Thistlecreek Studio

"The process of transforming hot molten glass from the furnace to the beautiful and seductive finished form seems like a life long journey condensed into minutes rather than years and just as quickly it brings with it the frustration of failure and the exhilaration of success. I truly love the call to the challenge, the unexplored paths of beauty and the chair in the garden at the end of the day."
Ed Breed.

Mesmerized by the roar of the glory hole and the challenge of sculpting molten glass, Ed has pursued his passion for glass and light studying with T.C. Roberts on Whidby Island, WA., coursework in kiln formed glass at the Bullseye Glass Factory in Portland, Oregon and specific training in blowing at Red Deer College in Canada. He was chosen to assist at R. Strong Glass in Berkeley, has studied at San Francisco State University with Elin Christopherson, at Public Glass with Johnathon Schmuck in the Australian roll-up technique as well as coldworking and at BAGI with Treg Silkwood. He also is a participant in the annual Napa Valley Open Studios.

After receiving a BFA in lighting design from the University of Southern California, Ed began work on the Hollywood sound stages and TV studios then accepted a position as a lighting and production assistant with Shipstads and Johnson Ice Follies. He went on to work for George Lucas at Industrial Light and Magic on the Star Wars and Indiana Jones series of films as well as many others. With his own company, The Costume Factory, he honed his three-dimensional art and presentation skills designing and building complex corporate performing advertising characters, including Kool-Aid Man, Pillsbury Doughboy, Jelly Belly, and many Disney parade characters.

06/26 Carmel Valley Magnificence - Bernardus Style

 Bernardus Lodge - Gentrified Country Elegance and Luxury, with Amazing Locally-Inspired Wine, Food and a Rejuvenating Spa

With the resources to locate anywhere in the world, Ben Pon chose Carmel Valley to establish Bernardus Winery and Vineyards in 1989. His dream - to create a wine worthy of his legacy. Inspired by his success, he expanded his vision to include a luxury resort - Bernardus Lodge - complete with award-winning cuisine from Chef Cal Stamenov, a Grand Award wine list from Wine Spectator, and a signature spa. For a relaxing getaway, an off-site retreat, or romantic wedding, discover why Bernardus has become the luxurious heart of Carmel Valley.

Nestled among the oaks and vineyards of scenic Carmel Valley, savor the gracious intimacy of a resort with epicurean flair. Feather beds, cozy fireplaces and over sized bathtubs for two. Vintage wine and cheese welcome. A "wine grotto" mini bar. The spa's meditation garden, warming room and soaking pool. And dining at Marinus, voted one of the Zagat's top restaurants in the Bay Area.

About the Owner

Bernardus Marinus Pon

 

Ben Pon's dream is to make a Carmel Valley red wine equal to the finest from Bordeaux. It is a dream based on the foundation of tradition. Born and raised in Amersfoort Holland, Ben inherited a European appreciation of wine. His company owns the oldest "wÿnkoper" distribution house in Holland, for which he annually visits the finest chateaux in Bordeaux. Inspired, he collects wines for his cellars, and adds fuel to the fire of his own passion for the best, with which he returns to the Carmel Valley.
   

The crest of the Bernardus wine label is colored orange, the royal Dutch color and the noble lions guarding the shield represent Ben's heritage. His is a family legacy to uphold. Ben Pon, Sr. imported the first Volkswagen "Beetle" to America and created the design for the revolutionary VW bus. Ben imagines carrying on this tradition contributing to the greatness of America from a European perspective; and leaving something of importance behind in the New World.
 

Ben and his wife, Ingrid, chose the Carmel Valley. They believe in its potential to be the best viticultural appellation in America for traditional Bordeaux-style red wines. Ben's passion for Carmel Valley has now extended beyond wine. With the same pioneer spirit that created Bernardus Winery and Vineyards, Ben and Ingrid embarked upon the Bernardus Lodge. With 57 sumptuous suites, Marinus restaurant featuring award-winning chef Cal Stamenov, culinary and viticultural seminars, and a full-service spa and salon, Bernardus Lodge is a natural extension of the distinctive Bernardus legacy of perfection.
   

Carmel Valley is one of the most beautiful places in the world," says Ben, a man who divides his time between Amersfoort, Holland, Somerset, England, and the Carmel Valley, and travels year-round as a citizen of the world.
   

Ben is a bon vivant in the Old World tradition with an enthusiastic perspective of life. A professional sportsman, Ben was a race car driver for Porsche for many years, racing six times in Le Mans. He averaged 125 miles per hour in his best race, and says the thrill for him was in driving at the limit. Ben was also an athlete for Holland in skeet shooting during the 1972 Olympics. In skeet shooting the goal is to aim where the clay pigeon is going to be. Perhaps that is why Ben doesn't say that 2% of Americans drink wine. He says, "98% of the people are not drinking wine yet." Ben is shooting at where it's going to be.
   

Ben had a passion for racing cars and he won. He enjoyed skeet shooting and shot in the Olympics. Ben envisions making Carmel Valley red wine equal to the finest Bordeaux. Bernardus…taste a dream.

Michael J. Oprish

Managing Director
 

Managing Director, Michael Oprish directs and oversees all daily operations of Bernardus Lodge and Bernardus Vineyards & Winery to ensure the enduring Bernardus’ signature service, commitment to excellence and products. He brings more than 25 years of experience to the helm, having been the opening general manager of Timber’s Resort newest addition to their collection, The Sebastian-Vail. Oprish’s extensive resume also includes senior roles such as vice president and general manager of Bernardus Lodge, general manager of The Quail Lodge in Carmel, as well as being room manager of The Peaks Resort and Spa in Telluride, Colorado, and Carefree Resorts in Carefree, Arizona.

A resident of Carmel Valley, Oprish is an active member of the community.  He has past served as President of the Monterey County Hospitality Association, Chair of the Monterey County Visitor's and Convention Center and Vice President of Carmel Valley Chamber of Commerce. He currently sits on the Executive Committee for Monterey County Visitor's and Convention Bureau.

Cal Stamenov
Chef and Culinary Director

Cal Stamenov is chef and culinary director—the creative visionary—for the dining venues of Bernardus Lodge, the 57- guestroom resort located in Carmel Valley, CA. In his position, Stamenov is responsible for the award-winning restaurant, Marinus, and the resort’s more casual bistro, Wickets. He also oversees the culinary operations for Will’s Fargo Dining House & Saloon in Carmel Valley Village.

Stamenov’s cuisine is rooted in the subtle yet elegant uses of local organic produce and seafood, and artisan farmed meats. His menus bring out the pure flavors of each fresh ingredient and seamlessly incorporate the herbs, vegetables and myriad varieties of indigenous tomatoes he grows in his own two-acre garden at Bernardus Lodge.

To share his wealth of epicurean experiences, which span more than 20 years in some of the world’s most renowned restaurants, Stamenov inspired a series of seasonal culinary arts programs at Bernardus. These seminars, which cater to food and wine connoisseurs (namely Bernardus guests), bring to light the seasonal specialties of the region while simultaneously showcasing a selection of wines from the nearby Bernardus Winery and Vineyard.

 
Ever since he can remember, Cal Stamenov has been at home in the kitchen. Cooking is the passion and dream that shaped his life since childhood. A country man at heart, he grew up on the California Central Coast in a rural area outside of San Francisco. He was lucky to discover his talent and passion early in life: love of the land, of good food and cooking.  Without doubt, he entered culinary training right out of high school. After graduation in 1983, Cal entered the suitcase phase of his life, and for the next 15 years hopped around the world. 

When an opportunity came to return to Northern California he was ready to come back to his roots. On the Central Coast there are quality ingredients from the land and from the sea at his fingertips.  His friendships with the local fisherman, growers and foragers are truly invaluable.  The highlights of his day is having a fisherman drop off one hundred pounds of Monterey Bay spot prawns fresh from the ocean or a forager unexpectedly arriving at the kitchen door with a basket of chanterelle mushrooms from Big Sur.  With a fusion of vineyards and gardens literally at his kitchen door, Chef Cal easily embraces the foods he loves most - wood fired grills, California olive oils, garden-fresh vegetables and herbs, wines and vines and natural flavors.

At Bernardus Lodge, guests can enjoy Chef Cal Stamenov’s California Natural Cuisine in two unique dining rooms on property; Marinus Restaurant and Wickets Bistro.  These venues offer the best of Carmel Valley wine country living from the lush mountain views, extensive wine selections and distinctive ingredients. Marinus at Bernardus Lodge has been enjoying high praise since the resort opened in 1999, and has won Wine Spectator magazine’s highly coveted “Grand Award” for its wine cellar since 2001.   Marinus has received 4-stars from the Mobil Travel Guide for its outstanding menu, service and ambiance. Since 2001, the Zagat Survey has noted Marinus as one of the Top Restaurants and Most Romantic places south of San Francisco.

Chef Cal makes a practice of partnering with local charities, particularly those having to do with schools and environmental issues.  He is the honorary Co-Chair of Dinner in the Vineyard; MEarth’s annual fundraiser that benefits the thousands of students from across Monterey County who experience, learn, and grow with MEarth at the Hilton Bialek Habitat.  In addition, he donates his time participating in events such as Cooking for Solutions, Pebble Beach Food and Wine and the Monterey Wine Education Foundation. For several years Stamenov was at the helm of several annual and prestigious international gatherings such Masters of Food & Wine event and The Quail Motorsports Rally.

Chef Cal lives just a few miles down the road from Bernardus Lodge with his family in one of the most beautiful and desirable corners of the world. He has dogs, cats, goats and chickens, and his three girls spend most of the year enjoying the outdoors.  The family tends to over 40 rare fruit trees, herbs and vegetables in their backyard; having discovered both the satisfaction of watching something grow and the thrill of harvesting what they planted.

Discover why Bernardus is known for the premier culinary events in Carmel Valley, and why its celebrated restaurant continues to earn top honors. Marinus is a favorite among food and wine lovers, repeatedly lauded by Wine Spectator and Zagat. Wickets features the flair of Bernardus dining in a casual, Euro bistro setting... indoors and out.

The Spa

A romantic retreat nestled in the idyllic Carmel Valley, amongst sprawling oaks and sun-dappled vineyards. Scents of lavender, rosemary and lemongrass, sounds of bubbling fountains, and the warm breezes from the valley surround this hidden jewel. Steam and sauna rooms, a private outdoor tub and terra cotta walls reflecting the Warming Pool's shimmering blue images all lend to its award-winning, rustic charm. The Spa nurtures mind, body and spirit with luxurious treatments infused with pure and natural ingredients culled from the ocean, the vineyards and abundant, on-site organic gardens. So whether you seek to relax, renew or reconnect, The Spa at Bernardus Lodge offers an array of distinctive services from vinotherapy to marine-inspired treatments to international traditions, elevating relaxation to an art form.

Winemaker Dean DeKorth

Bernardus Winery

The Bernardus estate vineyards of Marinus and Featherbow Ranch are located in the Cachagua region of the Carmel Valley. We have been told that Cachagua is the Spanish word Native Americans used for deep or hidden water. It has been said that Native Americans believed that all things in nature were sacred and interrelated. Their respect for balance in nature is carried on in the vineyards of Bernardus. More than 300 live oaks have been preserved to thrive among carefully planted vines.

Of the 220 acres, 50 acres have been planted to vineyards of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Sauvignon Blanc. Bernardus ventures forth as the fifth winery to establish vineyards in this sacred valley. While growing Bordeaux-style varieties in our estate vineyards, at Bernardus we are committed to cultivating Chardonnay in cool coastal climates, specifically the Monterey County growing region. Grapes from other superior coastal appellations in California are used to add nuances to the Bernardus blend. The vineyard components are then complemented by many different yeasts and oaks during the winemaking procedure.

Winemaker Dean DeKorth integrates his experience working with the methods and practices of Bernardus winemaking with his own personal intuition and technical expertise. Dean DeKorth, an American, is a French winemaker—all of his early impressions about wine came from his education and apprenticeship in France. A very important part of Dean’s Burgundian training was focused on distinguishing aromas and flavor qualities, as well as textural elements in the wine. With this old-world sense of taste, Dean seeks to make wines that flatter the palate. A viticulturalist, enologist, scholar, craftsman, and artist, Dean DeKorth brings to his winemaking a time-honored knowledge of wine and an endless passion –­ a passion labeled Bernardus.

At Bernardus the textural element -"the mouth feel'- is the most important expression of wine.

At a time when there is an increasing conversion of established French wine estates from seasoned wooden tanks to rows of stainless steel, Bernardus Winery was constructed to create traditional wines. Wines are aged in oak tanks and barrels specially crafted for Bernardus in the French region of Bordeaux and Burgundy. Oak is purchased from many coopers in France to allow for blending of different flavors, or "the spice rack approach".

It is the goal of Ben Pon to create wines from the promising viticultural region of Carmel Valley that will rival in style and quality the finest traditional wines. With an unequaled commitment and the resources and talent to support this commitment, Bernardus is embarking upon the next frontier in American winemaking.

06/19 Italianizing America

Stephen slows down for Italy

Italy is a culture known for embracing life to the fullest.  They work so they can live... and live they do!  Meals are long and slow, with lively conversation, food prepared with soul and love.  Coffee is enjoyed in ceramic, standing, sitting, with lively conversation, and wine is ....... beautiful!

Whether it's Italians coming to the US and bringing their passion, or Americans who have travelled to Italy, fallen in love with its vitality, and sought to replicate it here, we can only hope as much of it rubs off as possible.

Steve discovers "real" pizza - no chili flakes, just the shells
and a finger bowl!

Slow Living's Steve and Sally are part of this mission.  While in Florence, we stumbled across a wine bar and restaurant that we found so appealing for its wine, food, ambiance, Italian hospitality and charm, we couldn't stay away!  

Taking time to live life to its .......Slowest

The dei Frescobaldi Ristorante & Wine Bar in Florence is located in the city’s historic heart, right on one of the corners of the Piazza Signoria. It offers a complete panorama of wines produced by the Frescobaldi family, all accompanied by the most classic Tuscan dishes as well as by mouth-watering special food items (with a note to other Italian regions as well).

Imagine our delight, when we were asked if we could interview Paolo Bategazzore, Partner in the family's venture with the Mondavi's Folio Wine Partners and the man instrumental in bringing the US a taste of some of Italy's finest drops - two of which we pay "summer" tribute to, a lively orange Pinot Grigio and a 100% Grecheto.

We also invite our local Italian convert Executive Chef Nick Ritchie of Alex Restaurant in Rutherford to bring an American perspective on living, eating and cooking in Italy.

Paolo Battegazzore

Director of Marketing and Partner,
Folio Wine Partners

Folio Fine Wine Partners is a new adventure among a group of seasoned professionals. I joined Folio after more than 20 years of sales and marketing experience, including seven years as General Manager of Luce della Vite, originally a joint venture between two well-known wine companies:  Marchesi de’ Frescobaldi of Florence and Robert Mondavi of Napa Valley, California.

As the Director of Marketing at Folio Fine Wine Partners, I am proud to be able to lead a group of talented marketing professionals in the development of wines from around the globe. For Luce, I developed the sales and marketing strategies needed to establish the company as an international presence. I have also worked at Procter & Gamble, Guala SpA, and Francesco Cinzano & Cia. To every role I have tried to offer an extensive knowledge of wine and food, a knowledge enhanced with advanced degrees in Agricultural Sciences as well as Food  Science and Nutrition.

My father is also in the wine business, so wine and food have always been important to me. It’s rewarding to do business with people who share my priorities.

I was born and raised in Tortona, Italy, and my wonderful family recently moved with me to beautiful Napa Valley.

 

Within the Chianti region the Marchesi de' Frescobaldi land stretches from Pomino Doc across Brunello di Montalcino, Morellino di Scansano, continuing on through Mugello until the province of Livorno. Since the 1700's proven ability, experience, passion and love has produced a superior quality of wine derived from this region.

Our vineyards, where the perfect relationship between atmosphere and the skilled use of raw materials, permits Frescobaldi the ability to guarantee the quality and unique personality of each wine.

Attems in the History and the Future of the Friuli Wines.

For generations, Attems has been considered synonymous with viticulture in Friuli Venezia Giulia and an example of a philosophy that sees the true expression of its territory in the wine’s quality and personality. A notion that translates into a collection of renowned wines, indisputably Friuli with a unique style, reflecting its tradition in the times of today.

The wines

In Collio, Attems creates wines of character; fresh, full of flavour and elegant, which reflect the peculiarity of the terroir. Its most prestigious wine is Cibinis, produced from one single vineyard of Sauvignon Blanc, which is situated on the homonymous hill. A complex wine of great elegance and perfect balance.

Furthermore, Attems is distinguished by its two extraordinary interpretations of Pinot Grigio: the traditional Pinot Grigio Ramato, whose freshness and fruitfulness account for its aromatic intensity, and the contemporary Pinot Grigio, fresh and fruity, with strength and sapidity.

Attems Cupra Ramato Pinot Grigio

Cupra Ramato: gentle and citric

Cupra Ramato continues a tradition of the Republic of Venice, since “ramato,” or coppery, was the term that referred to Pinot Grigio in contracts. A special vinification practice led to the use of this term: the must remains in contact with the skins for 36 hours and this practice gives the wine a very distinctive coppery hue. Attems Cupra Ramato boasts a rich, fruity bouquet, and opens full and weighty on the palate, with multi-faceted flavours.

The Arnaldo Caprai winery, founded in 1971 by Arnaldo Caprai, is the acknowledged leader in the production of top quality Sagrantino wines from Italy. Arnaldo Caprai purchased the renowned estate — which encompassed 12.5 acres of vineyards four decades ago — in order to produce unique, high quality, Umbrian wines.

A singular passion and deep understanding of the local varietals, and continuous expansion of the estate fueled the growth of the winemaking company. In 1988, Arnaldo’s son, Marco Caprai, began managing the family business. During this time, production of Arnaldo Caprai premium wines increased greatly, along with global recognition of the family brand. Marco’s unbridled determination led directly to new acquisitions, scientific research and technological innovation.

Colli Martani Grechetto DOC Grecante

Grecante is a fresh, crisp wine enjoyed chilled at a temperature of 50°F as an aperitif wine or consumed with seafood, veal, or poultry dishes.

"What makes this grape special is that during the Renaissance, the head of Montefalco’s municipality used to send Grechetto as a precious gift to princes and important clergymen. Arnaldo Caprai winery keeps this long tradition alive by producing Grecante Grechetto dei Colli Martani DOC. The 2009 really showcases what this grape can produce, showing flavors of bosc pear, almond and lime, peach and pineapple, as well as a pleasing hint of crispness and bitterness, typical in this grape.

Now on to making your mouth water—if you are an oyster fan, pair this up with Kumamotos. The succulent pillows of sweetness are amazing alongside a crisp Grechetto from Umbria. The chef in the house also recommends paring this with freshly fried calamari or a crab salad. The bottom line is that this is a very versatile, food friendly wine worth exploring. Simply delicious!"
Pamela Heiligenthal, Enobytes.

About Umbria

Umbria is located in central Italy, bordered by Tuscany to the west, Le Marche to the east and Lazio to the south. A fertile region noted for its long history of wine production, Umbria is renowned for its eleven DOC zones and two DOCG zones, including  Sagrantino di Montefalco DOCG. The area is characterized by a continental climate,with warm and dry summers and cold winters with some snowfall. The clay terroir yields wines rich in  extracts, bright in color and potential for improvement with long aging, while the calcium content enhances high alcohol and intensifies aromas.

Do it Sustainable: Sustainability as meeting point between present and the future

                    

With the aim to assessing the success of the present only according to its consequences on the future, Arnaldo Caprai produces wines whose quality is not measured solely in terms of "final taste" but that includes the application at any stage of the ecofriendly and sustainable philosophy.

Starting from the first half of the 90s, we worked with the intent to minimize the environmental impact, and since 1995, we apply long-term practices focused to maintain the environmental integrity and to ethically meet the needs of the society.

As every agro-system overlaps, an existing "natural ecosystem" with some environmental impact is inevitable: our challenge is to minimize that impact working in defense of the biodiversity to preserve the soil and to avoid any waste of water. We take care about energy savings; recycling practices are carried out scrupulously and we are progressively reduce the use of chemicals spreading an ecofriendly message.

Nick Ritchie

Executive Chef
Alex Italian Restaurant, Rutherford

  
A native of the Napa Valley, Chef Nick Ritchie began his culinary career in the Tra Vigne kitchen in 1994 under Chef Michael Chiarello and Chef de Cuisine Carmen Quagliata.  Nick completed his Associates Degree in Culinary Arts at the CIA Hyde Park, NY as well as an internship at Sazerac in Seattle, WA with Chef Jan Birnbaum. 

In 2001 after completing his degree, Nick traveled to Lombardia, Italy working for one year at La Campagnola di Salo on Lago di Garda.  Upon his return to the United States, Nick worked under Chef Quagliata once again at The Vault, in Boston, MA.  In 2003, Nick began working as a sous chef for Chef Kevin Davis at The Oceanaire Seafood Room, Seattle, WA.

To round out his time in the Seattle area he worked for Chef Daisley Gordon at Campagne and Café Campagne.  Nick returned to the Napa Valley in 2006 to take the Chef de Cuisine position for Michael Chiarello's NapaStyle and in 2008 moved on to open Bottega where he received many accolades as Chef de Cuisine, including a Rising Star Chef in 2009.

 In May of 2011 Chef Ritchie departed from Bottega and is very excited to be the Executive Chef of Alex Italian Restaurant here in beautiful Rutherford, CA.

Alex Italian Restaurant

 Alex Italian Restaurant offers dishes focused on the fundamentals of classic Italian cooking: fresh handmade pasta, smart wine pairings, locally sourced food and attention to detail. Owners Alessandro Sbrendola and his wife Alessia offer a dining experience influenced directly from their home regions in Italy: Liguria and Romagna in a gracious and welcoming atmosphere.