Experts

Traveling on a Food & Wine Trails educational trip with one of our experts will vastly improves your experience as we are able to provide you with the benefit of their insight and unique connections. Food & Wine Trails is proud that all our trips are led, and sometimes organized by, some of the most renowned people in the food and wine world. The list below of experts is ever changing, as we connect to new food and wine experiences around the world.

Athony Giglio, Wine Journalist and Educator, Food & Wine Magazine
Ben Papapietro, Winemaker and Co-Owner Papapietro-Perry Winery
Bill Grant, Partner, Four Vines Winery
Bill Myers, Founder and Managing Partner, White Oak Winery Vineyards & Winery
Bob Marr, Winemaker Marr Cellars
Bob Williamson, Silenus Vintners
Bruce Walker, Starry Night Winery
Cameron Hughes, Cameron Hughes Wine
Cameron Parry, Winemaker, Chateau Montelena Winery
Carol Shelton, Carol Shelton Wines
Charles Mara, Mara Winery
Dan Kosta, Kosta Browne Winery
Dave Lattin, Winemaker, Kuleto Estate
David Ramey
Diane Wilson, Winemaker, Wilson Winery
Dick & Erleen Ludwig, Founding Partners, White Oak Vineyards & Winery
Doug & Nancy Beckett, Proprietors Peachy Canyon Vineyards
Ester, F & WT Expert in Provence
Fabrizia Lanza, Anna Tasca Lanza Cooking School, Sicily
François Cordesse, Winemaker Matanzas Creek Winery
Gustavo Gonzalez, Winemaker, Robert Mondavi Winery
Holly Turner, Winemaker, Three Rivers Winery
Jacques Pépin, Chef and Author
Jane Gregg, Spain Expert
Janell Dusi, Winemaker J.Dusi Wines
Jaume Brichs, Culinary Expert in Spain
Jenny Williamson- Doré, Foxen Winery
John Ash
John Hanhauser, Virgil's Vineyard
Jordi Sabater, Catalonia Culinary Tour Guide
Josh Maloney, Winemaker, Chateau Ste. Michelle
Josh Silvers
Kent Rosenblum, Consultant, Rosenblum Cellars
Kris Curran, Winemaker, Foley Estate
Luigi Bellentani
Michelle Anna Jordan
Nils Venge, Saddleback Cellars Winemaker and Proprietor
Nines Gamiz, Andalusia Spain Specialists
Pamela, F & WT Expert in Italy
Pat Kuleto, Culinary Entrepreneur, Designer, Vintner
Paul & Margaret Caracciolo, Proprietors, Mill Station Vineyards
Paul Hobbs, Paul Hobbs Wines
Peter Luthi, Emeritus Winemaker, Trefethen Family Vineyards
Piera, F & WT Expert in Campagna, Italy
Regina Martinelli, Martinell Winery
Richard Doré, Foxen Winery
Rick Moshin, Proprietor and Winemaker - Moshin Vineyards
Rod Berglund, Winemaker Joseph Swan Vineyards
Roman Roth, Winemaker & Technical Director, Wolffer Estate Vineyards
Scott Harvey, Scott Harvey Wines
Susan Ridley, Hendry Winery
Tom Davies, President and Co-Owner, V. Sattui Winery
Tom Hinde, President and Director of Winemaking, Flowers Vineyard & Winery
Vincent Cruege, Winemaker & Marketing Director, Les Vignobles Andre Lurton
Zeke Neeley, Winemaker, Trefethen Family Vineyards

Athony Giglio, Wine Journalist and Educator, Food & Wine Magazine

Anthony Giglio has worked with Food & Wine for many years. He is a New York-based wine expert, journalist and educator whose reputation is founded on being one of the least threatening wine, spirits and food authorities on the planet. He has written many books, including Food & Wine Magazine Wine Guide and Cocktails Guide. Anthony is also a key seminar speaker at the Food & Wine Classic in Aspen and has provided hundreds of wine seminars at F&W events.

Ben Papapietro, Winemaker and Co-Owner Papapietro-Perry Winery

Ben Papapietro is the winemaker and half-owner of Papapietro Perry winery. He was born and raised in San Francisco, where he currently lives.

His interest in wine came early to him as his grandparents on his father’s side made wine in the Mission district during prohibition and the depression through the late fifties. His mother’s cousins owned Cribari winery in San Jose. Wine was always a part of their lives and was included in family dinners; even the children drank the watered down version.

In 1980 he started making wine at home from grapes purchased from Wine and the People in Berkley. Having drunk some of the best California wines of the time, he thought that he could do as well if he could find good fruit and make it very carefully. He was very lucky to know Burt Williams (founder of Williams Selyem) who worked at the San Francisco Newspaper Agency where Ben was also working. Burt started making wine as a home winemaker some years earlier and when he decided to become a commercial winery, Ben was able to work the crush with him, learning from the master. That relationship allowed Ben to procure some very high quality grapes and so began his love affair with Pinot Noir.

In 1985 Bruce Perry, who also worked at the Newspaper Agency started drinking some of Ben’s wines and wanted to be a part of the home winemaking endeavor. The friends made wine together for 13 years, learning everything they could about winemaking. They focused their efforts on Pinot Noir and in 1998 made the move to become a commercial winery themselves. Their first release was 75 cases of Russian River Valley Pinot Noir. They are now producing approximately 8000 cases of Pinot Noir and Zinfandel.

In 2002 Ben retired from the Newspaper after 37 years to work full time at the winery along with Bruce and Renae Perry.

Bill Grant, Partner, Four Vines Winery

In 1991 Bill founded Paymap, Inc in San Francisco. Over an 11 year period the company grew into one of the largest electronic payment vendors to the US mortgage industry. The only problem was that he formed an expensive wine habit entertaining bankers in Napa Valley. When he reconnected with his childhood friend, Winemaker, Christian Tietje in 2002 he saw the solution. Over the next couple years Chris got Bill excited by working harvest and helping finance the winery's growth. His entrepreneurial spirit, irreverent attitude and his sales and marketing savvy appeared to be just what Four Vines needed to expand the growth of the winery. He joined the partnership in 2004 along with Christian and Susan Mahler and they have been having fun ever since. With his big personality, Bill travels across the country turning on new audiences to the Four Vines experience and proving to be a great compliment to Christian and Susan's already budding success.

Bill Myers, Founder and Managing Partner, White Oak Winery Vineyards & Winery

Son of a Los Angeles policeman, Bill Myers grew up in the inner city where he longed for the wide open spaces. A track scholarship took him to San Jose State University where he majored in art and mathematics and began his life in the fast lane.

After five years of college, he felt the lure of Alaska, following his grandfather who mined for gold in the Klondike in the 1890’s. Bill settled in Anchorage where he became a general contractor and commercial fisherman.

Starting on the consumption side, Bill quickly developed a passion for wine. In 1979, he moved to Healdsburg to conquer the wine world. While still involved in the commercial fishing venture, he would bring back fresh Alaskan salmon to trade for wine-making knowledge. After a couple of successful years as a garage winemaker, Bill took the plunge and purchased a small chardonnay and cabernet vineyard in Alexander Valley and a 50 by 100 foot lot in downtown Healdsburg where he constructed his first winery.

1981 marked the first vintage of White Oak Winery which included Fitch Mountain Red, a blend of carignane and zinfandel that sold at retail for a whopping $4.50. Fitch Mountain Red together with the wine produced from Bill’s chardonnay and cabernet vineyard found a receptive audience and the winery started to grow from the first year production of 2,000 cases.

Bill formed a new partnership in 1988 to bring in additional investors to finance the increase in annual production from 2,000 to 13,000 cases. As annual production approached 13,000 cases and White Oak achieved the world record for producing the most cases per square foot of winery, it was clear that White Oak had totally outgrown the existing facility.

In 1997, White Oak formed an alliance with Burdell Properties which created the financial foundation for expansion of the vineyards and winery. Using his general contractor skills, Bill designed and built the new winery which had its first crush in 1997 and opened to the public in 1998. The winery now produces 25,000 cases of Russian River Sauvignon Blanc and Chardonnay and Napa Merlot, Syrah and Cabernet Sauvignon.

Bob Marr, Winemaker Marr Cellars

Bob Marr founded Marr Cellars in 1997. In his first year, Bob produced a Sonoma Old Vine Zinfandel and a Rhone blend. He named this wine Cuvee Patrick after his son. Then in 2004, Bob produced Cuvee Selena, naming that wine for his daughter. Bob works in Sacramento and has a small winery in Woodland, just north of Davis, where he resides. Today, Marr Cellars averages from 800 to 1,000 cases of wine per year.

Crafting wines that are extremely fruit-forward in flavor, Marr Cellars is a winery that meticulously creates superlative wine. Our emphasis is to work with small lots of high quality grapes from vineyards with distinctive character and concentration. During harvest, all grapes are cooled, hand sorted, destemmed (not crushed) and "cold soaked" prior to fermentation. Some lots are fermented with indigenous yeast; however, most are inoculated with specific strains to accentuate vineyard and varietal characteristics. Extended maceration is completed as needed. Following slow, cooler fermentation all lots are lightly pressed. Blending is done after aging in French Oak from assorted forests and coopers. The resulting wines are complex with good fruit depth, natural balanced acidity, hints of spice, and soft tannins to complete a memorable, lingering finish.

Bob Williamson, Silenus Vintners

We’re not sure how or when it happened, exactly. Whether it could be defined by a precise moment in time, or whether it was a gradual revelation. But happen it did – Joni and I fell in love with the beautiful and idyllic Napa Valley wine country. We fell in love with the people of this wonderful community. And we fell in love with the lush and provocative wines we discovered off the beaten path at some of the lesser known Artisan wineries.

In fact, so infatuated were we, that we took every opportunity we could to leave our everyday work lives behind and venture to this community which was quickly becoming our second home. We absorbed as much knowledge as we could from some of the masters we met during our travels; we joined numerous wine clubs, and we found that we just could not get enough of our newfound passion. And finally one day, we threw caution to the wind and bought a home here. But that was only the beginning………

Now, fast forward to December of 2005……… We discovered that the former Koves-Newlan Winery, which was comprised of prime vineyards and a charming ivy clad building shadowed by gorgeous oak trees had been placed on the market. Formerly the Newlan Winery, this was Napa Valley’s 35th winery and a favorite among locals. The facilities were friendly and approachable and suited our style perfectly. Of course Joni and I jumped at the opportunity – call it fate! We immediately set to work making numerous improvements. We added a chic new tasting room, state of the art crush equipment and a beautiful garden setting complete with bocce court and stage. Thus Silenus Vintners was born.

Today, Silenus is one of Napa’s treasures. A multi-winery facility located in the heart of the Valley’s Oak Knoll District, we offer something for boutique wineries and tasting room guests alike. For our winemakers and vineyard owners we offer a production facility which allows them to create some of Napa’s most sought after premium and boutique wines. For our guests, we offer a beautiful setting in which to taste these incredible wines. We currently feature the wines of thirteen wineries, producing more than 30 wines from some of the most well known vineyards in the Napa Valley.

Bruce Walker, Starry Night Winery

Bruce co-founded Starry Night Winery in 1997 and currently serves as the winery’s President. Bruce arrived in Sonoma County in 1975 to attend Sonoma State University and quickly became enamored with the wine found in the county’s then 34 wineries. As president of Starry Night Winery, Bruce’s responsibilities include managing the winery’s vineyard and grower relationships, as well as overseeing winemaking protocol. In addition to his position at Starry Night Winery, Bruce has been managing director of Monarchia Winery in Eger, Hungary and continues to consults there. Bruce is a member of the board of directors of ZAP, where he is currently serving as president.

Cameron Hughes, Cameron Hughes Wine

Direct, honest, accessible. These are just three simple words to describe Cameron Hughes. Cameron is passionate about bringing extreme wine value to wine lovers at an affordable price.

Cameron’s involvement with wine and wine sales began at an early age. A few years after college, Cameron’s father, a veteran of the wine business, recruited him to help his direct-marketing team. Cameron found his passion there — he loved selling wine, and he was good at it.

Cameron quickly moved up the ranks but became disenchanted with big-company selling — the stack -‘em-high-and-watch-‘em-fly approach. He left and made the move to a small French importing group. As is the case with most natural entrepreneurs, Cameron grew restless and took the next big step: He created his own product. Why? Because his experience working with big companies showed him how he could make super-premium wine affordable to everyday wine lovers.

Determined to provide consumers with the highest quality wine at the lowest price, Cameron founded Cameron Hughes Wine and developed his Lot Series. Cameron works with wineries around the world to buy wine and also contracts with wineries to grow and make wine specifically for the Lot program. CHW has developed world-class relationships with growers, sellers and winery owners to bring truly outstanding wines to wine lovers at amazing prices. It's a lot of good wine ... and a lot of good value.

You might say Cameron is a people person. Once you’ve met him, he’s hard to forget. His limitless energy and exuberance catch the customer’s attention and imagination when he’s out there selling directly to wine consumers … something most behind-the-desk office guys never do. Sure, his straight-forward, friendly and knowledgeable approach may garner a sale, but Cameron believes it’s the quality of the wine at a quality price that will have the consumer coming back to ask for more — and that’s the best part.

Cameron Parry, Winemaker, Chateau Montelena Winery

Cam has been an integral member of the winemaking team at Chateau Montelena since 2004, and was named winemaker in 2008. As such, he is responsible for management of all winemaking, cellar activity, and laboratory protocol – under the direction of Master Winemaker Bo Barrett. Originally from Albuquerque, New Mexico, Cam moved to the Napa Valley in 1998 and worked in several wineries before enrolling in UC Davis to begin his studies toward a Masters degree in Food Science, with a focus in Enology, which he completed in 2002. He holds undergraduate degrees in Biology (BS), Microbiology (BS), and Spanish (BA) from New Mexico State University Cam lives in Calistoga with his wife Stephanie, their daughter June, and their dog James.

Carol Shelton, Carol Shelton Wines

Carol Shelton is widely cited as the most awarded winemaker in the United States. She has won countless medals for her wines and has been honored as Winemaker of the Year numerous times during her career. After spending the early years of her career with some of the industry’s top winemakers and wineries, Carol continues to win awards and accolades for premium Zinfandels produced under her own brand, Carol Shelton Wines.

Carol’s career got an early, and unusual, start. When Carol was six, her mom developed an “identify the scent” game for Carol and her older siblings using household herbs and spices. It was the beginning of Carol’s path into the wine industry. It quickly became apparent that Carol not only had a great sense of smell, but she was remarkably adept at figuring out the new smells as the game evolved.

Entering UC Davis with a penchant for poetry, Carol stumbled upon her true calling when she first entered a wine cellar. The wonderful aroma of wine aging in oak barrels was so enticing that it drew Carol to her life’s work. Under the tutelage of Ann Noble, the author of the Aroma Wheel, Carol worked hard and threw herself into her enology studies at UC Davis. One of Carol’s projects on yeast strains proved that different strains produce different flavor characteristics in wine. This early knowledge of yeast strains reflects today in the delicious, full-flavored wine Carol produces.

After graduating, Carol worked at renowned cellars and with industry giants like Andre Tchelistcheff and Robert Mondavi. In 1981, Carol began working at Windsor Vineyards. During her 19-year stint as winemaker at Windsor, Carol had the opportunity to bottle 45 different wines each year, ranging from sparkling to port, with Zinfandel coming up as her favorite wine time and time again.

Zin’s unpretentiousness and range of flavors drew Carol further into the exploration of this varietal. This included making various Zinfandels from different growing regions and becoming a board member of ZAP (Zinfandel Advocates & Producers).

As the new millennium began, Carol and her husband, Mitch Mackenzie, launched their own brand, Carol Shelton Wines. Faced with the opportunity to create her own identity and focus on whatever varietals she wanted—Carol chose Zinfandel.

Drawing from the finest Zin appellations throughout California, Carol carefully selects vineyards producing stellar fruit that reflect the terroir of the region. Carol develops close partnerships with each grower to ensure she is kept abreast of the changes in the vineyards and the evolution of the growing season.

Charles Mara, Mara Winery

A nationally recognized wine judge, winery producer/owner and wine merchant, Charles F. Mara is a force within the wine industry. Having traveled to many of the world's most prestigious wine regions, he is a well respected and knowledgeable wine guru who brings to table a love of wine. Wine judge for numerous prestigious wine tastings, as well as serving on several wine tasting panels, Professor of Oenology and member of the Society of Wine Educators, he has also appeared on local TV and Radio shows, was appointed as the Consumer Representative by the Governor of New York to the State Wine Grape Marketing Order Advisory Board, and has been a "Tastemaster" for monthly wine tasting events designed to increase wine awareness and appreciation by consumers. His knowledge has also led him to be a consultant to many restaurateurs and retailers.

Charles is also noticed, not once but twice, in the Guinness Book of World Records. One listing is "most paid for a single bottle of wine," - an 1806 Lafite-Rothschild for $28,000 (1978) - and the other is "most paid for a bottle case of American wine" - 1979 Opus I for $24,000 (1981).

Dan Kosta, Kosta Browne Winery

Dan Kosta is a native of Sonoma County.

As a child, Dan ran through his father’s wine shop, quickly gaining an appreciation and love for fine wine. Later, Dan worked for more than 15 years in fine dining with the majority of his experience gained at John Ash & Co. in Santa Rosa, California. Dan worked every position imaginable at the restaurant, finally landing as Wine Director and Head Sommelier.

Today, Dan is the Sales and Marketing Director for Kosta Browne. This does not mean he gets out of working crush, bottling days and dipping a few thousand bottles in wax when needed. We are a two-man show when it comes to production so Dan definitely gets his hands dirty.

Dave Lattin, Winemaker, Kuleto Estate

With more than twenty years of experience in the wine industry, it would be easy to assume that winemaker Dave Lattin came to Kuleto Estate in the spring of 2002 based on the strength of his resume. While his credentials are impressive, Lattin was chosen as much for his philosophical approach to the art of winemaking, as for his technical mastery of it. For Dave, making wine at Kuleto Estate is about quality of life and a deep relationship with a remarkable piece of land.

From his first memorable sip of Mosel at the age of six, Dave Lattin has been cultivating a keen palate and a passion for wine. Originally from Corvallis, Oregon, Dave received his bachelor degree in microbiology from Oregon State University in 1981. Soon after, he took his first position in the industry working for Acacia Winery. The environment and work inspired him beyond his expectations and he quickly fell in love with the business. Determined to gain experience, Dave traveled to Europe where he developed a profound appreciation for German and French wines. From the vineyards of St. Emilion to the cellar at Troplong-Mondot, Dave worked and studied the art and craft of winemaking before returning to the United States.

In 1986 Dave received his masters degree in enology from the University of California, Davis. After university he was hired as enologist at Robert Pecota, where he further refined his technical and artistic capabilities before taking a hands-on position as cellar master at Storybook Mountain. In late 1987, Dave rejoined Acacia as enologist where he quickly made himself indispensable. Passionate and committed, Dave was promoted to winemaker in 1992, then to general manager/winemaker in 1997.

Resolved to maintain his relationship with both the wine and the vine, Dave left Acacia in 1998 after eleven years of dedicated service. Together with his wife Kendra, a trained enologist and landscape architect who has worked for several top California wineries, Dave founded CL Wines, a consulting and winemaking business.

In 2002 Dave met with Pat Kuleto at Villa Cucina on the Kuleto Estate property. “I came to talk about doing some consulting work,” says Dave. “Pat was looking for someone who loved to be in the vineyard. We ended up sitting on his porch, drinking wine and eating olives and cheese for five or six hours. We talked about the land and winemaking, we talked about what was important to us; about quality of life and feeling connected. For Pat, wine doesn’t exist in a vacuum, it is part of a rich, abundant lifestyle. Who wouldn’t want to create wine in an environment like that?”
As comfortable on the mountainside among the vine rows as in the winery, Dave works closely with vineyard manager Alberto Ochoa throughout the year. During harvest, Dave begins each morning in the fields hand-selecting the following day’s fruit, choosing blocks or individual rows that have attained ideal maturation. Skilled working with a diversity of varietals, he thrives on the challenges presented by a mountain capable of producing such a wide array of world-class fruit. An instinctive winemaker with an extensive technical background, Dave strives to create warm, open and opulent food wines that suggest the gracious personality of Kuleto Estate.

David Ramey

A select group of winemakers can be credited with revolutionizing modern day winemaking in California. They are the innovators who, some 20 years ago, brought Old World traditions back to a New World that had thrown in its lot with university scientists to make squeaky clean wines largely devoid of character. The goal of these new wave winemakers was to put terroir back into the bottle and create wines of unique distinction.

David Ramey is widely acknowledged to be among the wine pioneers whose efforts helped raise the bar for all American winemakers and brought California to the forefront of the international wine world. David’s groundbreaking work with indigenous yeasts and malolactic and barrel fermentation yielded a new California style that was richer, more lush and silky smooth than previously known. As a result, he created a benchmark style now emulated by many.

At first, David followed a traditional path and received a graduate degree from the University of California at Davis, where his 1979 thesis on volatile ester hydrolysis (translation: how flavors evolve in wine) is still used today to unveil certain vinous mysteries. But shortly afterwards, a stint working for the Moueix family at the renowned Chateau Pétrus introduced David to the time-honored methods of winemaking in France. He brought his lessons home and applied them to the grapes he found growing in California’s premier wine regions.

Back in California, David helped establish a number of wineries that would soon become household names. They include Chalk Hill, Matanzas Creek, Dominus Estate (owned by Christian Moueix, of Pétrus) and most recently, Rudd Estate. Ramey Cellars, which David owns with his wife, Carla, was founded in 1996. Currently, David continues to “swing for the fences,” as he likes to say. To make great wines, he takes chances, harvesting his grapes at the last possible moment and using methods in the cellar that his former college professors consider risky at best. The resulting wines are praised among colleagues, consumers and the media alike.

Diane Wilson, Winemaker, Wilson Winery

Wilson Winery is fortunate that Diane Wilson has always been a quick study. Combining her passion for cooking with her educational background in biochemistry, Diane’s style of winemaking is equal parts of science, passion and art. Approaching winemaking with the same proven techniques that have wowed people with her culinary skills, Diane uses common sense along with her other senses to craft her wines. “Looking at the color, smelling the wine each step of the way and tasting it throughout the process are my best tools, just as they are in my kitchen,” says Diane. “My philosophy of winemaking is to maximize the fruit flavor in the grape. Make sure each wine has a front, a middle and a back so you produce a full, rich mouth feel.”

“To do this, it is all about balance–having the right amount of skin contact during fermentation to extract flavor and color without getting too much tannin, leaving the wine to age in barrels for the ideal length of time to soften the tannins and add the flavor of oak without overpowering the delicate flavors of the fruit. “Some of my colleagues may find my methods unorthodox, but they work for me. From cooking I have learned my sense of smell and taste are my strongest tools. Because of that, I try to randomly smell and taste from each lot every month.” By doing this, Diane knows each lot so well that when it is time to blend and bottle, she always has a good idea of what the “recipe” should be.

Along with her winemaking duties, Diane is also the general manager, marketing director, events coordinator and strategic planner of Wilson Winery. You will often find Diane helping out in the tasting room and she hosts every winery event. “For me the winery is not a job, it is a part of my life, my passion. Every year, Ken and I take the children to a family vacation spot in Canada for several weeks. It gives us time to relax and bond with the kids. When we return home, the first thing I do is check on all my wines. They are also a part of my family. I produce them, I nurture them and when it is time, I let them go. I guess the winery is helping me prepare for that day when our children leave home.” Diane blends her roles as winemaker and culinary wizard in ways that we all benefit–enjoying the sensory pleasures of Wilson wines.

Dick & Erleen Ludwig, Founding Partners, White Oak Vineyards & Winery

In their quest to graduate from screw tops to corks, Dick & Erleen ventured from Ohio to California and began tasting and tasting, followed by more tasting. Along the tasting trail, they discovered White Oak Winery in downtown Healdsburg in the spring of 1988.

Several months after visiting the winery, meeting Bill and enjoying his wines, Bill offered Dick & Erleen the opportunity to become investors. Of course, they quickly said “This sounds like fun!” and became founding partners.

It became a great marriage, Bill, as the Managing Partner, continued to operate the winery and the Ludwig’s continued to run their ski business while making semi-annual trips to the winery where they focused on providing quality control through extensive product sampling (tasting, tasting and more tasting!).

Throughout the years, they developed a close friendship and mutual respect. Since 2002, when Dick & Erleen retired from the ski business and purchased a residence in the wine country, they have become more involved with the operation. While continuing to provide quality control input, they also enjoy working with the patrons at wine tastings and special events.

Dick & Erleen represent White Oak as Vintner Members of Mayacama Golf Club. While Dick is enjoying golf, Erleen is busy purchasing and displaying the non-wine merchandise for the tasting room.

Doug & Nancy Beckett, Proprietors Peachy Canyon Vineyards

When Doug and Nancy Beckett, a couple of school teachers looking for a better life, moved to Paso Robles in 1982 with their two sons, Joshua and Jacob, they never new the life they would lead today. The labels start came in 1988, thanks to a load of Zinfandel grapes from Benito Dusi's vineyard. Though only amounting to a couple hundred cases, the premiere release centered the label's reputation for premium red wines.

Today, the Becketts brand has become nationally distributed in 49 states and select international destinations. This coming year production is set for 84,000 cases, their largest production yet. In order to secure premium fruit, Peachy Canyon sources grapes from over twenty local growers in the Paso Robles AVA and 100 acres of their own vineyards. The winery is still headed by founding vintners Doug and Nancy, as well as the family's second generation. After years away from home, both Josh and Jake returned to Paso Robles and Peachy Canyon to work for the family business. Josh has been with the winery for nine years and has been the winemaker since 2003. Combining his varied experiences with different winemakers and regions, Josh keeps an open mind in order to create the most exciting wines possible. Jake wasn't able to resist the lure of the family business either. For years, Jake worked as the vineyard manager over-seeing the four Peachy Canyon Vineyards and working with local growers to ensure fruit quality is kept at their high standard. In 2005, Jake wanted to learn other aspects of the business and joined the sales team. Jake now is the General Sales Manager and travels the country promoting the family brand.

Ester, F & WT Expert in Provence

Ester Laushway was born in Berlin and grew up in Canada. Early in her career she worked in radio and television for the Canadian Broadcasting Corporation. Since then she has worked as a journalist, lecturer and guide in the United States, England and France. She is fluent in English, French and German. In 1995 she moved to Provence, which she considers “the closest you can get to Heaven without having to die first.”

A self-confessed hedonist, she particularly knows and loves good food and wine. She holds a degree from the London Wine and Spirit Education Trust and completed an advanced level tasting course at the Université due Vin, Suze-la-Rousse. In 2007 she was invited to join the prestigious Sommelier Association of the Alps-Marseille-Provence.

Through her work she has come to know many of the region’s master chefs and vintners, enabling her to introduce you to unique restaurants and outstanding vineyards. She believes life’s pleasures are never better than when shared with others. Ester looks forward to making your holiday in Provence a uniquely delicious, memorable experience.

Fabrizia Lanza, Anna Tasca Lanza Cooking School, Sicily

Fabrizia’s family can be traced for centuries, arriving in Sicily during the reign of Frederic II, Emperor of Roman and King of Sicily. Her parents are the Marchese and Marchesa di Villa Urrutia (the Spanish title). Anna Tasca Lanza, Fabrizia’s mother, founded her famed cooking school at Case Vecchie in 1989. It is now run by her daughter Fabrizia.

Fabrizia left Palermo at the age of 18 to study the history of art in France, then Florence, Rome and Verona where for 20 years she organized exhibitions and conferences, translated books and directed museums. Her major interest was Italian decorative art and paintings of the XXth century (De Chirico, and glass from Venini factory, Lalique, iron work, céramiques from Giò Ponti,etc..)

Fabrizia has been involved in the food and wine world since when she was a child. In food she has found an amazing key with which to interpret the history of her family. Sicilian cuisine combines the value of country cooking, the soups, the vegetables, homemade biscuits, blancmange and the value of an opulent cuisine made of gateaux, vol-au-vent, koulibiak, profiterolles, soufflés, obviously of French inspiration and imported to Palermo by the Bourbons at the beginning of the 19th century.
Fabrizia has built up a passion and interest in the history of Sicilian cooking. She now organizes cooking courses in the estate of Regaleali where her family produces internationally well know wines. She organizes shows and events on special food ingredients.

She works as a journalist for Repubblica discovering Sicilian food specialities and produces short documentaries on the making of ritual food during Sicilian festivities. She is currently working on a website project to film and show traditional preparation. She also has a Master of Liberal Arts in Gastronomy and teaches at Boston University.

François Cordesse, Winemaker Matanzas Creek Winery

Winemaker François Cordesse’s conviction that “quality knows no shortcuts,” was quite likely
established during his early years the town of Montpellier, located in the Languedoc region of France.
Along with the consistent message of ‘quality first’ instilled in him by his parents, François’ family
embraced Montpellier’s local viticultural community and encouraged François to understand and
enjoy wine and regional cuisine from an early age.

François’ interest in wine grew into a strong curiosity for viticulture and wine production in his teen
years when assisting with cellar work at a local winery. After spending several summers in the cellar
and completing his primary education, François pursued a Master of Winemaking and Viticultural at
University of Montpellier and a Post Degree in Wine Marketing from Burgundy Trade School.

After completing his formal training and a brief stint in Paris selling wine, François moved to
Bordeaux to work at the Wine Department of the Agricultural Chamber where he supported the
development and enhancement of winegrowing and winemaking practices for the French government.
Following his time with the French government, François assumed a winery position at Chateau
Cadillac en Fronsadais, in Bordeaux. After a year with Chateau Cadillac, François traveled to
Australia to work at Moet Chandon. After returning from Australia in 1995, François assumed the
role as Winemaker at Domaine Saint Hilaire in Languedoc. His work with Chardonnay and
Sauvignon Blanc earned him double gold at the prestigious intentional wine competition, Vinalies,
His success at Vinalies was published and François was contacted by Greenstone Winery about
leading their winemaking team in California’s Sierra Foothills. With the opportunity to learn more
about New World winemaking, François moved to California and took a position as Winemaker.

In 2001 François met renowned French Winemaker Pierre Seillan and accepted an offer to assume the
role of Assistant Winemaker at Matanzas Creek Winery (where Seillan serves as a consultant). For
four years François led Matanzas Creek’s cellar team in crafting fine wines in Sonoma County’s
newest American Viticultural Appellation (AVA), Bennett Valley.

In 2005 François was promoted to Winemaker and feels “it is a privilege to show up at the Winery
each day”. His commitment to the Estate has much to do with his belief in Bennett Valley’s ability to
grow outstanding Merlot. François claims that “nature is generous to Merlot here in Bennett Valley.
We have the ideal climate, and soils to grow the finest Merlot.”

Gustavo Gonzalez, Winemaker, Robert Mondavi Winery

Gustavo Gonzalez is Robert Mondavi Winery’s Winemaker for all red varieties, including Cabernet Sauvignon, Merlot and Pinot Noir, as well as Sauvignon Blanc Botrytis. His responsibilities begin with assessing grape maturity in the vineyard and continue through fermentation, aging, blending and bottling. During his 13 years of production experience at Robert Mondavi Winery, he has been winemaker for red varieties (2003–present), assistant winemaker for Pinot Noir, Zinfandel and Sauvignon Blanc (2003–2004), enologist (1999–2003) and master laboratory technician (1995–1999).

In 2001, Gustavo spent a year as a consulting Winemaker at Tenuta dell’ Ornellaia in Bolgheri, Italy, where he produced the award-winning 2001 Masseto. In conjunction with the Ornellaia winemaker and Michel Rolland, he was responsible for all aspects of winemaking, including setting up a laboratory and establishing a quality control program.

Gustavo, a proud Californian who was born in Sacramento, was educated at the University of California, Berkeley and Davis. Though his primary fields of study were chemistry and economics, he pursued coursework in many other fields, including enology. Gustavo enjoys music and travel, and his language skills—Italian, Spanish, French and German—have proved a valuable asset in the international field of winemaking.

Holly Turner, Winemaker, Three Rivers Winery

Holly Turner brings nearly a decade of food and wine experience to her role as Three Rivers' winemaker. Prior to joining the winery in June 2000, she received an unparalleled education in the art and science of winemaking through positions at several acclaimed wineries, including Chateau Ste. Michelle's River Ridge Winery and Bodega la Rural winery in Mendoza, Argentina. She holds a bachelor's degree in biology from Western Oregon State College and has completed extended coursework at U.C. Davis in winemaking and wine grape production. ince entering the wine industry, Holly has focused on making premium wine from grapes grown in the Columbia Valley. Over time she has forged lasting relationships with growers throughout the region, enabling her source some of the best grapes grown in the appellation. As winemaker, Holly oversees every aspect of Three Rivers' wine production,from sourcing grapes to bottling.

Jacques Pépin, Chef and Author

Jacques Pépin is one of America's best-known chefs, food columnists, cookbook authors, and cooking teachers. He has been the chef for three Presidents of France, as well as for some of the country's most prestigious hotels, and he has written more than 20 books. He is well known for his acclaimed French-cooking show and his many appearances with Julia Child.

Pépin was born in Bourg-en-Bresse, near Lyon. His first exposure to cooking was as a child in his parents' restaurant, Le Pelican. At age thirteen, he began his formal apprenticeship at the distinguished Grand Hotel de L’Europe in his hometown. He subsequently worked in Paris, training under Lucien Diat at the Plaza Athénée. From 1956 to 1958, Pépin was the personal chef to three French heads of state, including Charles de Gaulle.

Moving to the United States in 1959, Pépin worked first at New York's historic Le Pavillon restaurant, then served for ten years as director of research and new development for the Howard Johnson Company, a position that taught him about mass production, marketing, food chemistry, and American food tastes. He studied at Columbia University during this period, ultimately earning an M.A. degree in 18th-century French literature in 1972. In 1997, on the 50th anniversary of the creation of the School of General Studies at Columbia, Pépin was honored with four other distinguished alumni of the School, each representing a different decade in its history.

Pépin shared the spotlight with Julia Child in an early PBS-TV series that still is shown occasionally on public television stations. This twenty-two show series, entitled "Julia and Jacques Cooking at Home," was the winner of The James Beard Foundation’s Award for Best National Cooking Show—2001, and the duo received a 2001 Daytime Emmy Award from The National Academy of Television Arts and Sciences. There is a companion cookbook to the series he did with Child and also to two earlier public television series he co-hosted with his daughter: Jacques Pépin’s Kitchen: Encore with Claudine (1998) and Jacques Pépin’s Kitchen: Cooking with Claudine (1998).

A former columnist for The New York Times, Pépin writes a quarterly column for Food & Wine. He also participates regularly in that magazine’s prestigious Food & Wine Classic in Aspen and at other culinary festivals and fund-raising events worldwide. In addition, he is a popular guest programs such as The Late Show with David Letterman, The Today Show, and Good Morning America.

Pépin is the recipient of two of the French government’s highest honors: he is a Chevalier de L’Ordre des Arts et des Lettres (1997) and a Chevalier de L’Ordre du Mérite Agricole (1992). The Dean of Special Programs at The French Culinary Institute (New York), he also is an adjunct faculty member at Boston University. He is a founder of The American Institute of Wine and Food, a member of the International Association of Cooking Professionals, and is on the board of trustees of James Beard Foundation. He and his wife, Gloria, live in Madison, Connecticut.

Jane Gregg, Spain Expert

Jane first became fascinated by Spain during a year abroad in college, and since that time taught English in Madrid, pursued a PhD in Spanish literature in the US, lived with her family near the Straits of Gibraltar, suffered rainy Galician winters in northern Spain, spent summers in Barcelona, and thoroughly researched Spanish food and wine from her piece of paradise on the Costa Brava north of Barcelona.

Jane holds Spain’s food and wine centered culture responsible for her dedication to the country’s gastronomy. She moved to Spain in the early 2000s and began to hunt down local chefs and artisan foods to share with culinary travelers and chefs looking to enrichen their culinary repertoire. She is passionate about finding food, wine and cuisine that expresses the terroir of a region–be it Spain’s verdant Basque Country, the Andalusian coastal region, or cutting edge Barcelona.

Janell Dusi, Winemaker J.Dusi Wines

Janell Dusi is digging up her heritage and roots of her family's 70 year old Zinfandel vineyard in Paso Robles, California. From this head pruned and dry farmed vineyard, she is creating a line up of Zinfandels and Zinfandel blends that carries the essence of that distinct "Dusi Fruit," including the family recipe of Grappa! Janell has been making wine for friends and family to enjoy since the
mid-90's, beginning with her grandfather, Dante Dusi, teaching her the basic Italian style in his basement. In 2006 she realized her ultimate goal with her first commercial release of from the family vineyard, J Dusi Wines. One unique character that comes through in Janell's winemaking is that she personally hand picks during harvest, drives the tractors, crushes the fruit and covers every step of the process with a smile. Good work ethic was instilled in Janell at a young age on the ranch, and the 100 acre vineyard operation is still a family affair. Any given day you can drive onto the vineyard and see four generations working and playing throughout the vineyard.

Jaume Brichs, Culinary Expert in Spain

Jaume Brichs is a graduate in Tourist Business and Activities by the Higher School of Catering and Tourism of Sant Pol de Mar -Girona University. He has trained as chef in Spain, France, Andorra and England, both in Michelin Starred restaurants and hotels of international brands, like Ritz Carlton. He has wide experience in positions like waiter, chef, purchasing manager, store room manager, banquet organizer, self-employed caterer, teacher, food and beverage consultant, pastry chef...
At present, Jaume works as consultant for different companies, helping them in all of their Food and Beverage Departments, and also in the development of new projects, some of them for a well known small luxury hotel brand. The last project, the Casanova Barcelona Hotel, involves a new concept of Hip and Elegant service and a fusion of Mexican and Mediterranean cuisine. At the same time Jaume has been working as pastry chef in Agua restaurant (Barcelona) since 1996, work that he combines with the teaching of culinary classes focused in Catalan and Spanish cuisine.

Jenny Williamson- Doré, Foxen Winery

Jenny has been involved in the Santa Barbara County wine industry for nearly twenty years in public relations, marketing and sales. In 2001, she decided to step back from her position as the Director of Sales and Marketing for Cambria Winery to devote her full time and energy to Foxen’s marketing and California and Florida wine sales.

Jenny and Dick are settled in the Santa Ynez Valley where they enjoy life as vineyard owners and new “empty-nesters”, now that her youngest is away at college. When she’s not out selling Foxen wines in Florida or California, or volunteering as a Board member of World of Pinot Noir, Jenny can be found in the Williamson-Doré Vineyard looking for pesky gopher.

John Ash

John Ash is considered to be one of the originators of California-style cuisine and first came to prominence in 1985 when Food & Wine Magazine selected him as one of America's "hot new chefs". He established his restaurant, John Ash & Company, in Northern California's wine country in 1980. Still in existence, leading critics and publications have regularly recognized the restaurant as one of America's best. John has written several cookbooks and is a frequent contributor to such publications as Bon Appetit and Fine Cooking. He contributed to the updating of The Joy of Cooking and had his own show for two years on The Food Network. He is a frequent TV and radio food personality.

John Hanhauser, Virgil's Vineyard

John is a long-time collector and ardent Zinfandel enthusiast who serves on the ZAP Board, as a ZAP auction co-chair and now as co-owner of Virgil’s Vineyard, which debuted at the ZAP Festival with two Zinfandels. Virgil’s is an award-winning boutique winery that sources grapes throughout Northern California, using Zinfandel as the base, and adding additional varietals to maximize the truest expression of the wine.

Jordi Sabater, Catalonia Culinary Tour Guide

Jordi Sabater is a free lance guide, born in Palafrugell-Northern Catalonia, in 1970. He speaks fluent English and, for the past 6 years, he has led culinary tours through Catalonia. Besides, Jordi specializes in fine arts, photography and kayak sailing tours. His ample knowledge of the culture, history, politics and architecture of Catalonia and the enjoyment about the country that he conveys, adds to the tours much more than expected by the clients. Thanks to his positive attitude and friendship, the trips are always a great experience.

Josh Maloney, Winemaker, Chateau Ste. Michelle

It all started when he took a wine tasting class as an undergraduate at Cornell University. After graduating with a degree in chemistry, Maloney, a New York native, worked as a research technician and wine auctioneer before getting his start in the winemaking business as an assistant winemaker for a small winery in the Finger Lakes region. The winery’s size offered hands-on experience in every aspect of winemaking from the vineyard through to bottling.

From New York, Joshua and his wife, Lisa, moved to California where he worked for Stag’s Leap Wine Cellars as a lab technician and cellar worker and later at Estancia Estates Winery, where he oversaw the Merlot program and made decisions regarding picking, fermentation, aging and blending Merlot.

In April 2005, Joshua joined Chateau Ste. Michelle as red winemaker. At 32, Joshua was the youngest person to be named to the position in the winery’s history. Joshua manages day-to-day operations at Chateau Ste. Michelle’s Canoe Ridge Estate red winemaking operations near Paterson, Washington.

Upon arriving in Washington State, Joshua was impressed with the premium fruit he has to work with. “The grapes that go into our Chateau Ste. Michelle red wines are much higher quality than what I’ve had access to in the past,” Joshua says. “I’m amazed by the intensity and structure of Washington fruit, especially the Cab-like Merlots. In addition to the quality of grapes, we also have great resources to pull from and a cooperative and supportive spirit amongst the winemaking team.”

Joshua’s goal with Chateau Ste. Michelle’s red wines is “to make wine that’s approachable without dumbing it down.” To achieve this, Joshua and the red winemaking team strive to produce a softer mouthfeel and enhanced complexity in the Chateau Ste. Michelle red wines, while highlighting Washington fruit character.

Josh Silvers

Josh, owner of the Bistro Syrah, started his culinary career at the Orinda Grill in the Bay Area before becoming sous chef at Mustard's - one of the top restaurants in the Napa Valley. Josh's cuisine (and his personality) reflects his love of full flavored, robust tasting foods.

Kent Rosenblum, Consultant, Rosenblum Cellars

Kent is a celebrated winemaker, and a founder and current Board member of ZAP. Kent has recently launched a new winery with his family, Rockwall, in Alameda. From winegrowing regions to winemaking techniques, for Kent, making wine has always been about a willingness to explore and experiment. This commitment begins in the vineyards with the personal relationships Kent has established with the owners of many of California’s top vineyards. Nicknamed "The King of Zin", Kent has cultivated a loyal following of zinfandel enthusiasts who eagerly await his new releases.

Kris Curran, Winemaker, Foley Estate

Winemaker Kris Curran grew up in the beautiful Santa Ynez Valley in Santa Barbara County, California. While growing up in the “Valley” Kris had the opportunity to raise many animals and was a member of Pony Club, 4-H and FFA. After completing a degree in Animal Science at Cal Poly, San Luis Obispo, Kris became fascinated with the wine industry and pursued a winemaking degree at Fresno State University.

Shortly after graduating, Kris became the Assistant Winemaker at Cambria Winery in Santa Maria, where she worked directly with Cambria's winemaker to create some award-winning Cambria wines. This experience led to an offer to be the winemaker and general manager for Koehler Winery, located in Los Olivos. In addition to crafting Koehler's first vintage of both red and white wines, Kris was responsible for overseeing the winery’s development from its inception.

In 2000, Kris was tapped by Sea Smoke Cellars to set up their winery and head the winemaking team. At Sea Smoke she focused solely on Pinot Noir produced from their estate grown vineyards in the Santa Rita Hills appellation.

From there, Kris was appointed Director of Winemaking at Foley Estates Vineyard and Winery in the Sta. Rita Hills. Currently, Kris oversees all winemaking at Foley Estate Vineyard and Winery, and is also instrumental in guiding the focus of the estate vineyard, from which Kris intends to grow and translate the best fruit possible from this emerging appellation.

Luigi Bellentani

Brandy's Italian cousin is grappa, a drink produced by extracting the alcohol from vinacce, or marks -- the skins and seeds left in the fermenting tanks after the wine is transferred to casks to age. "It used to be a poor man's drink, made to extract everything possible from the grape," says Distillerie Bonollo's Luigi Bellentani. "Good for keeping warm in the winter, and that's about it. But with the new emphasis on quality over quantity in the wineries, we've got something to work with."

Michelle Anna Jordan

Michelle is a food critic for several metropolitan newspapers, a chef, cookbook author and long time Sonoma County resident. Michelle also teaches and lectures on a variety of topics including salt, pepper, pasta, polenta, mustard, olive oil, California olive oil, writing, the farm-restaurant connection, and more, and is a frequent guest on national radio and television

Nils Venge, Saddleback Cellars Winemaker and Proprietor

Rustic and modest, Saddleback Cellars takes its name from Saddleback Mountain located in Orange County, California where Nils was born and raised. Established in 1976, the first vintage was released in 1982 and we became a bonded winery one year later. The winery is owned and operated by Nils Venge and his family. There are 17 acres of prime Oakville fruit on property. Saddleback Cellars is proud of its diminutive stature and being one of the 'boutique' wineries in the Napa Valley.

Lady Liberty welcomed the Vengeís into the New York harbor in 1942. The Danish family included Nils' grandparents and his father, Per. The patriarch, Knud, was asked by his company in Denmark, George Jensen, to oversee the New York City outlets. The new world was fast paced and exciting, and particularly intrigued Per who decided to attend New York City College and studied business administration. When Knud retired from the silver jewelry business, the Venge's looked westward, and Southern California is where they headed.

The family bought a home in the Hollywood Hills where Per was able to indulge in his love of horses. He worked at Lockheed as an efficiency expert during World War II and was a member of the Sheriffís Posse of Los Angeles County. One day, on horseback, Per spotted Gudren Ingwersen, also a member of the Posse. When their eyes met, he knew he was looking at the woman heíd love to marry. Soon after, Nils and his twin sister Karen were born to the clan.

After the War, Per started a wine, beer and spirits distributorship in City of Industry which specialized in Danish products. Nils spent his summers working for his father while attending San Marino High School. It was intended that Nils would take over the family venture, and both he and his father agreed that they really needed to know more about the essence of wine. After his high school graduation, Nils enrolled at the University of California at Davis where he went on to earn his Bachelor's Degree in Viticulture with a minor in Enology in 1967. When he returned to Southern California, Nils enrolled at L.A. State College as a graduate student working on a degree in International Business Law. At the same time, Nils signed up as a Navy Reservist whereby he fulfilled his obligation to Uncle Sam by serving a tour of duty in Danang, Vietnam.

When he returned in 1970, Nils decided that what he really wanted to do was put his degree to work in the Napa Valley and not take over the family business. His first stop was the Charles Krug Winery where he was a vineyard supervisor in charge of planting operations. In 1972, he moved over to Sterling Vineyards where he was the co-vineyard manager in charge of their 400 acres. 1973 was his first move into the winemaking end of the business at Villa Mount Eden where he was the inception winemaker and general manager. After putting Villa Mount Eden on the map with their 1974 and 1978 Cabernet Sauvignons, Nils moved ever westward in Oakville as a minority partner with Dennis Groth in 1982 and formed Groth Vineyards and Winery where he was, again, winemaker and general manager. His expertise as a winemaker became known worldwide when Robert Parker, Jr. gave his Groth Vineyards and Winery 1985 Reserve Cabernet a perfect score of '100'.

In 1976, Nils and his father-in-law, Robert Call, purchased the property now known as Saddleback Cellars, named after Saddleback Mountain top. After growing and selling the grapes from the property for a few years, Nils decided to make his own wine with the Saddleback label. 1982 was the first vintage of Saddleback Cellars Cabernet Sauvignon and the winery was bonded in 1983. Operating Saddleback on weekends, after work and during vacations from his more formal winemaking duties at Groth kept Nils a very busy man, just the way he likes it! After parting company with Groth Vineyards and Winery in January of 1993, Nils branched out and became a consulting winemaker in addition to running Saddleback Cellars.

Nils Venge has earned a place in the halls of lore and tradition in the Napa Valley, where he is considered to have the biggest hands and one of the best winemaking instincts. He continues to receive awards and high scores from reputable wine journals at his family winery, Saddleback Cellars, located in Oakville, California.

Nines Gamiz, Andalusia Spain Specialists

Nines Gámiz was born in Chile and raised in the U.S., which made travel a way of life for her. As a bilingual speaker of Spanish and English, her career set off in the world of Public Relations and Translation, but eventually found its way to the Spanish Food sector. For five years, she was responsible for exports at one of the pioneer companies in gourmet Spanish olive oils. In 2003, she decided to go independent and began collaborating in consulting and travel projects with A Taste of Spain, becoming their guide and specialist in Andalusia, region where she works and lives.

Pamela, F & WT Expert in Italy

Pamela’s food career began when she moved to Santa Barbara to start the Cooking School at Jordano’s Marketplace. Working in food lead naturally to numerous trips to Italy, where she developed a series of culinary classes and poured out a steady stream of books and articles about food. In 1992, one of these books earned a James Beard nomination. A later book about the people behind the great food of Italy (called “Italian Food Artisans”) received much acclaim, and helped Pamela generate the many contacts within Italy that she still uses today. Pamela moved her family to Tuscany in 2001, where she operates culinary workshops as well as leading and organizing Food & Wine Trail programs.

Pat Kuleto, Culinary Entrepreneur, Designer, Vintner

With a career spanning more than 35 years, Pat Kuleto has revolutionized the field of design and established himself has one of the world's most visionary restaurateurs as celebrated by Time magazine as one of the "Top 100 Innovators" in its 2000 Millennium issue. Innovative and oft imitated, Pat's name exploded onto the scene in 1985 with the creation of San Francisco's beloved Fog City Diner and almost single-handedly established restaurant design as a specialty in its own right. Since then Pat has helped craft over 180 restaurants including Atlanta's Buckhead Diner, Chicago's Papagus and San Francisco's world-renowned Postrio. With 25 years as a vintner, the Kuleto Estate family handcrafted an acclaimed portfolio of robust mountain-grown wines including opulent Cabernet Sauvignon, Zinfandel, Syrah, Pinot Noir, Sangiovese and Chardonnay, Pat's sumptuous and structured wines pair effortlessly with good food and great company.

Paul & Margaret Caracciolo, Proprietors, Mill Station Vineyards

Our goal at Mill Station Vineyards is to grow the best grapes, and create the best possible expression of those grapes in our wines. After much searching and years of basement winemaking, in the Spring of 2008, we purchase 17 acres and created Mill Station Vineyards. The property has many trees including apple, fig, plum and pear. Mint grows wild in our fields. We chose this property for its perfect soils, cool foggy mornings, and sunny afternoon slopes. We have been very particular in our choice of property and consider what we do a "life style" as compared to a business as this is also our home. We are growing Russian River Valley Pinot Noir and Chardonnay. Mill Station Vineyards also has an organic farm with tomatoes, basil, zucchini, yellow squash, and many other vegetables. We have taken our family's lust for agriculture and love for wine and translated it into a modern day philosophy.

Paul Hobbs, Paul Hobbs Wines

Over the last thirty years, Paul Hobbs has honed his skills and expertise at Robert Mondavi Winery, Opus One, Simi Winery and as a leading winemaking consultant to premier producers in California, Chile, Argentina and Hungary. Paul founded Paul Hobbs Winery in 1991 and Vina Cobos in Argentina in 1999. Terroir-driven chardonnay, pinot noir and cabernet sauvignon are the focus at Paul Hobbs Winery. The portfolio has been built from the ground up, on a foundation of strong, collaborative relationships with the growers of some of Napa and Sonoma’s most compelling and historical properties.

Paul’s California and Argentine wines earn top praise from critics and consumers, alike. In 2004, he was named "Most important winemaker in California" by The Quarterly Review of Wines. Robert Parker, Jr. has twice named Paul a “Wine Personality of the Year”.

Peter Luthi, Emeritus Winemaker, Trefethen Family Vineyards

John Trefethen made the first Trefethen vintages in 1973 and 1974. Because his winery was growing quickly, in large part due to his wife Janet's sales acumen, John felt the need for a winemaker with more experience. He hired David Whitehouse in 1975. By the time production reached about 55,000 cases, David couldn't do everything on his own. Peter Luthi was hired as assistant winemaker in 1983 and became chief winemaker in 1985.

A native of Switzerland, Peter visited the United States with his father, a microbiologist, during his high school days. It was during that visit that Peter decided what he wanted to do and where he wanted to live. He would be a winemaker and live in the U.S. He studied enology at the University of California at Davis. He worked in the food and agriculture industries before fulfilling his prophecy of being a winemaker at Trefethen.

These three--John Trefethen, David Whitehouse and Peter Luthi--make up the rather unique winemaking staff at Trefethen Vineyards. Not many other properties can boast that everyone who has made wine at their facility is still making wine there after a 25-year history. This continuity contributes a consistency of style in all Trefethen wines.

Piera, F & WT Expert in Campagna, Italy

Piera Spatola is led by a strong passion toward her home region of Campania in Southern Italy. She has worked with the Italian Wine Tourist Movement and Slow Food, teaching food and wine tourism, working as a consultant in the organization of food and wine events and as a translator.

Chiefly, her jobs consist of organizing and managing food and wine tours in the Campania region, where she combines visits to farms with historical, natural or archaeological sites. She prides herself on taking people off the beaten track. Her aim is to send people home with wonderful memories of their time together. That is why she prefers taking guests to places where they can experience the traditional Southern Italian family life. This requires unique tastings and home visits with producers.

Piera has a deep knowledge of the history and traditions of Campania products. She chooses every ingredient on menus her clients enjoy, and she knows all the producers well. She helps create a warm, welcoming atmosphere for her clients and shows the love she and the producers have for their land.

Regina Martinelli, Martinell Winery

Regina Martinelli grew up a Farmer’s daughter in the Russian River Valley. She comes from a long lineage of farmers, starting with her Great Grandfather Giuseppe Martinelli, who planted their flagship vineyards in 1885. Regina’s father, Lee Sr. & brothers, Lee Jr. & George, exclusively farm all of the family ranches. Starting at age 6, Regina learned the life of a rural farmer by spending her summers & Saturdays tying vines alongside her 3 older siblings. This servitude continued until she escaped by attending college in San Luis Obispo, California as a biology major.

After college, Regina spent over 10 years in Corporate America pursuing sales & marketing, while obtaining her Masters Degree in Organizational Development. Now Regina brings her knowledge and expertise back to her roots in Sonoma County, where the winery remains family owned & operated. Regina came on board full-time for Martinelli Winery in 2008, and since then she has been promoted to Executive Vice President. She continues to focus much of her attention on sales & marketing, as well as bringing the company into the 21st century. The primary goal of Martinelli Winery has always been on hand-crafting fabulous wines that are born in the vineyards. Now Regina is enthusiastically helping to spread the good word…or good wine to as many as will hold their glasses out.

Richard Doré, Foxen Winery

Life has come full circle for Dick Doré. Born and raised on the family-owned Rancho Tinaquaic, this sixth generation Santa Barbara County resident returned to his roots in 1986 where he established the Foxen with Bill Wathen.

After working as a banker in the late sixties and seventies, this University of California at Santa Barbara graduate gave up his nine-to-five job and moved his family to Europe. Over the next year and a half, Dick traveled the back roads of France, Italy and Spain, where he developed his love of wine. Dick returned to the Rancho Tinaquaic in the late seventies, just as the Santa Barbara County wine industry was emerging. With his passion for great wines firmly established, he initially worked to support his family, which included working for the Tepusquet Mesa Vineyard. It was here that Dick and Bill’s paths crossed and a friendship was established.

Dick makes his home in the Santa Ynez Valley, where he lives with his wife, Jenny. When he is not out of town selling Foxen wine, his free time is spent nurturing the seven-acre Williamson-Doré Vineyard, tending his vegetable garden, and occasionally playing golf.

Rick Moshin, Proprietor and Winemaker - Moshin Vineyards

Rick Moshin’s winemaking style reflects much of his inherent personality traits - attention to detail, dedication and integrity. His goal is to gently guide sustainably farmed fruit through the winemaking process to produce a wine that expresses an unadulterated view into the heart of the vine.

In 1977, Rick Moshin began making wine as a side hobby. He had already become an avid brewer, acquiring a plethora of accolades and awards for his various beer recipes. Rick worked during the day as a math instructor at San Jose State University and made wine at home. A friend once inquired about the many wine barrels stored in Rick’s garage to which Rick replied: “Well, I can’t afford to buy the wines that I like to drink, so I guess I’ll just have to make them!”

His do-it-yourself work ethic has prevailed ever since. To enhance his accessibility to quality grape sources, Rick Moshin worked part time as a grape broker from 1979 to 1994 – matching up winemakers with grape growers throughout California. To this day, Rick still purchases grapes from some of the sources he discovered outside of Sonoma County. With a goal to attain perfect fruit, Pinot Noir in particular, Rick decided that he should be growing the grapes himself. So, in 1989, with the help of his family, Rick purchased a ten-acre lot of Pinot Noir in the heart of the Russian River Valley in Sonoma County, California and set to work farming his new vineyard on weekends to perfect his Pinot Noir grapes.

Thus began the story of Moshin Vineyards. In the beginning, some of the Pinot Noir fruit from Moshin Vineyards was sold to winemakers like Gary Farrell and Davis Bynum Winery. With the remaining grapes, Rick made about 300 cases of Moshin Vineyards Pinot Noir each year, which he sold in between teaching math classes in San Jose. During summer breaks, he took himself to France to learn more about Burgundy and the secrets behind the elegance and finesse of the Pinot Noir coming from that region. The plans for his own winery began forming – in order to make the type of timeless wine he dreamed of, he would have to build a winery capable of creating Pinot Noir using a gentle touch – by utilizing “gravity-flow”.

The gravity-flow method was something commonly used in Europe for moving wine through the winemaking process, but not a technique readily found in the United States. So, our mathematician began searching for a property close to his vineyard along the Russian River – home to some of the finest Pinot Noir made in North America. The land needed to feature a slope suitable for gravity-flow wine production as well as soil that would be optimal for an additional planting of Pinot Noir. In 2001, Rick found the ideal site for the winery – a location on a gentle slope located half a mile from the vineyard on Westside Road. This land also featured a prized swath of “goldridge” soil. Goldridge is a fine sandy loam that creates the classic terrior characteristics that the finest Russian River Pinot Noirs are known for. After finding his ideal location, Rick began the winery design, which he completed while staying with a friend who loaned him use of a drafting table.

From 2001 to 2004, Rick Moshin worked weekends and summers on his property to prepare it for the new winery – all the while continuing to farm his original ten acre vineyard and make his wine at various “custom crush” facilities. He installed a 50,000 gallon water tank, built the first retaining wall, installed the septic system, began milling the black walnut wood for the tasting room bar and found a bank and contractor willing to work with him in completing the last steps needed to attain his goal - to make wine in the method he had always dreamed of. During this time, he also worked with talented winemaker Kenny Litkitprakong – who agreed to relocate to Sonoma County to work with Rick and assist in building the dream of a world class Pinot Noir production house.
In 2005, the first grapes crossed the threshold of the new state-of-the-art Moshin Vineyards Winery and Rick retired from teaching the following year to run his new winery full time. Rick Moshin’s determination to build a winery worthy of processing the Pinot Noir that he works so hard to perfect finally came to fruition- and the public can now discover the fruits of that labor – that of a real Pinot Purist.

Rod Berglund, Winemaker Joseph Swan Vineyards

Rod Berglund, a lifelong Sonoma County resident, began his winemaking career as the founding winemaker of La Crema Vinera (predecessor to La Crema) in 1979. That same year he produced his first Russian River Valley pinot noir. Over the years he has made Pinot Noir from many grape growing areas but firmly believes that the Russian River Valley is without peer in the new world for the potential to consistently produce world class Pinot Noir. In 1987 he joined Joe Swan to help him finish that years harvest. The following year he took over the winemaking at Joseph Swan Vineyards and continues to follow in the footsteps of one of California’s Pinot pioneers.

A committed terroirist, he believes that wine’s first duty is to express a sense of place. Over the years he has embraced experimentation as way to further his goal, fine-tuning his practices each year while paying careful attention to what the vintage has given him. The winemaking is usually referred to as minimum intervention: whole cluster and whole berry fermentation in small open top fermenters, passive cold soaking, punching down by hand, wild yeast, warm temperatures and very long fermentation/maceration followed by aging in French Burgundy barrels and bottling without fining or filtration. However he is not dogmatic in his approach. He keeps the winemaking tool box handy, and, if conditions warrant will step in and do what is necessary, whether is the addition of cultured yeast, eliminating whole clusters in the fermenters or possible filtration, in order to produce the best wines possible.

Roman Roth, Winemaker & Technical Director, Wolffer Estate Vineyards

The talent behind the critically acclaimed Wölffer Estate wines belongs to a gifted German winemaker, Roman Roth, whose training and experience are a blend of several wine cultures on three continents. Roth was born in Rottweil, Germany, in the Black Forest. A choirboy as a youth, who grew up to be a tenor and an interpreter of lieder as an adult, he set his sights on a winemaking career early on. In 1982, at age 16, he began a three-year apprenticeship at the Kaiserstuhl Wine Cooperative in Oberrotweil while attending a technical school in Heilbron.

Turning 20, and looking for fresh influences, Roth traveled to the United States in the summer of 1986 and then across the country to the heart of Carneros, California to work briefly at the respected Saintsbury Estate, a winery known for its impressive Pinot Noir and Chardonnay wines. Next, he made a quantum leap, traveling around the world to faraway New South Wales, Australia, to work at the Rosemount Estate, famous for its Chardonnays and Shiraz, and to take part in the harvest of 1988.

Back in Germany for further study, Roth worked at the Winzerkeller Wiesloch in Baden. During his tenure there, the winery earned wide acclaim for its award-winning releases, notably the Riesling, Pinot Noir, and Méthode Champenoise wines.
The year 1992 was important for Roth for two reasons: first, he earned his Master Winemaker and Cellar Master degree from the College for Oenology and Viticulture in Weinsberg. And second, he accepted Christian Wölffer’s invitation to join him in New York to be the first winemaker at what was then the mere start-up of a winery, the Sagpond Vineyards in Sagaponack, New York, on the South Shore of Long Island’s posh East End.

Arriving at Sagpond, Roth found 28 acres of vineyards and rudimentary winemaking facilities. In quick order, he established a temporary winery and a tasting room and began the exacting task of bringing forth the Sagpond Vineyards’ first vintage, a Chardonnay. Over the next several years, Roth managed the cultivation and expansion of the vineyards, which today number 50 acres, and the vinification, ultimately producing wines that embody the essence of the Hamptons appellation—ripe fruit and natural acidity born of a unique terroir, a lush combination of soil, sun, moisture and the ever-present maritime breezes from the nearby Atlantic Ocean.

Under Roth’s meticulous direction, the wines—among them, Chardonnay, Merlot, Cabernet Franc, Pinot Noir, Rosé, a Méthode Champenoise Sparkling Brut, and Wölffer Premier Cru, an exceptional Bordeaux-style Merlot that is the winery’s flagship wine—possess three distinctive Wölffer characteristics. First, the wines embody a classic European style yet are
also authentic to the Hamptons region; second, the wines are made for longevity, with a depth and elegance that improves with age; and third, the wines are closely linked with gastronomy, the ideal companions for a wide range of foods and cuisines. Roth’s tireless quest to continuously push quality levels to new heights explains the consistency and high quality that have become synonymous with the Wölffer name.

Roth’s contribution to quality winemaking on Long Island was recognized at the April 2003 East End Food & Wine Awards (judged by the American Sommelier Society), where he was named “Winemaker of the Year.” Another recognition of the Wölffer team’s talent and dedication took place in October 2003, when Wölffer Estate Selection Merlot 2000 was poured at the Wine Spectator’s Critics Choice Grand Tasting, which features 240 of the world’s best wineries.

Scott Harvey, Scott Harvey Wines

Scott Harvey grew up in California‘s Sierra Foothills region. He later developed a keen interest in winemaking as a high school exchange student in the Rhineland Pfalz region of Germany. Scott attended California State University at Sacramento before beginning practical enology training at Montevina Winery in Amador County. He apprenticed at K. Fitz-RitterWinery while attending the Weinbau Schule in Neustadt, Germany. Returning to MontevinaWinery, Scott focused on all aspects of winemaking and running a winery. In 1978, at the age of twentythree, Scott took over as Head Winemaker for Story Winery, also in Amador County. In 1979 Scott becameWinemaker and General Manager of Santino Winery. In 1996, Scott was recruited as “Partner, Winemaker & President” for newly purchased, Folie a Deux Winery in Napa Valley. His creation, the “Menage a Trois” line of wines, was an instant commercial success. In 2004, Scott was finally positioned and ready to start his own venture, and he had the ideal partner, his wife, Jana, a wine industry veteran. The Scott Harvey line focuses on Scott’s roots - Zinfandel, Syrah, and Barbera from the Sierra’s. He has hit his stride with his new mantra - “Scott Harvey Wines, it’s time! Stay tuned - this is just the beginning.”

Susan Ridley, Hendry Winery

Susan, co-owner of Hendry in Napa, is a well-seasoned ZAP cruise veteran, having served as both a host, and as an escort. Hendry is a small estate-owned winery in the south-western Napa Valley. Hendry’s detailed approach to winegrowing has earned a highly-regarded reputation, and this is reflected in their vineyard and wine.

Tom Davies, President and Co-Owner, V. Sattui Winery

A native of Palm Springs, California, Tom Davies graduated from Chico State University in 1979 with a degree in Business Management. He was so committed to getting into the wine business, he slept in a tent at the State Park in the Napa Valley to save money while searching for work. Impressed with his attitude and enthusiasm, Dario Sattui hired him in the summer of 1980 at $5 an hour to work in V. Sattui Winery’s tasting room and cellar. Tom was among the first 10 employees hired at V. Sattui. His great business sense and knowledge of the wine industry propelled him to the top at V. Sattui. Tom is President and Part-Owner of V. Sattui Winery.

During Tom’s 30-year tenure at V. Sattui, the winery pioneered the direct-to-consumer wine business model. V. Sattui started the second wine club in the Napa Valley and was one of the first wineries in the nation to ship wine directly to consumer’s homes and to host wine club events, dinners and weddings. V. Sattui has also been highly recognized for their wines, winning the most Gold Medals in a year in national and international wine competitions, and has won “Winery of the Year” at the California State Fair three times in the last 10 years, along with numerous high scores and ratings from the Wine Spectator, Connoisseurs’ Guide to California Wines and The Wine Enthusiast. Today, Tom is utilizing social media to expand consumer awareness of V. Sattui Wines and is the star of V. Sattui’s Wine Guys, an on-line video feature. Recently the winery released the very first iphone App for a Napa Valley winery.

Tom has been married to his wife, Cara for the past 28 years. They have a daughter Michaela who is attending her senior year of high school at St. George’s School in Newport, Rhode Island. Tom and Cara have traveled extensively in Europe, and have made Italy their favorite home away from the Napa Valley, spending time there every summer since the early eighties.

Tom Hinde, President and Director of Winemaking, Flowers Vineyard & Winery

Tom Hinde is currently President and Director of Winemaking for Flowers Vineyard and Winery located on the “true” Sonoma Coast. One mile from the Pacific at an elevation of 1,500-2,000 ft. Flowers is a small family owned wine estate farming 110 acres and producing about 18,000 cases of 12 wines focused on extreme, cold-climate Pinot Noir and Chardonnay. Tom previously spent 16 years as a sales executive, then General Manager for Kendall-Jackson Wine Estates. Tom managed day to day farming and winery operations in Sonoma and Mendocino County. Tom was General Manager for La Crema and Hartford Family Winery for 7 of those years where he helped build La Crema into one of Sonoma County’s most prominent Pinot Noir producers. Tom brings with him knowledge of the industry from consumer to winery with a strong market perspective. Tom was born and raised in Ohio, attended the University of Toledo and holds a Bachelor of Science in Business Administration. Tom attended the University of California, Davis and earned his Winemaking credentials. Tom makes his home in Santa Rosa and Timber Cove. He is married to Kim and they have three children.

Vincent Cruege, Winemaker & Marketing Director, Les Vignobles Andre Lurton

Vincent Cruege has been in the wine business for 18 years and is the Director of Marketing & Communications and the Assistant Director of Production at Les Vignobles André Lurton. Originally from Bordeaux, and being the son of one of the first female enologists to earn her diploma, he was introduced to the world of wine at a very early age. After earning his degree in Biochemistry in 1988 and the National Diploma of Oenology in 1991, Vincent began working for André Lurton at Château La Louvière.

Today, Vincent manages the wine production at the company’s Pessac-Léognan estates. Specializing in the wines of Pessac-Léognan, and especially the exquisite white wines and the Sauvignon Blanc varietal, Vincent leads the wine-making teams of Château La Louvière, Château Couhins-Lurton (Cru Classé de Graves), Château de Rochemorin, and Château de Cruzeau. Each Château produces both red and white wines using the traditional Bordeaux varieties (Merlot, Cabernet Sauvignon, Petit Verdot, Sauvignon Blanc, and Sémillon). In addition to the châteaux in Pessac-Léognan, Vincent also is involved in the final blending and quality control of all the wines produced by the Vignobles André Lurton, including Château Dauzac (Cru Classé in 1855, Margaux Appellation).

In addition to his wine-making responsibilities, Vincent serves on the company’s board of Directors and leads the marketing and communication team. Currently, Vincent is completing the Wine-MBA program at the Bordeaux University of Management.

Zeke Neeley, Winemaker, Trefethen Family Vineyards

Zeke sees his role as winemaker as being a fermentation guidance counselor. Wine can have a mind of its own and often needs a gentle hand to guide it to maturity. To that end, one needs an understanding of microbiology and chemistry as well as a discerning palate and a bit of creativity. With each vintage, Zeke's goal is to craft wines that showcase the unique terroir of the Trefethen family’s Napa Valley vineyards.

With a background in the biotechnology industry, it was Zeke’s passion for wine that sent him back to school, earning his Master’s degree in Viticulture and Enology at the University of California in Davis. He then applied this education and gained valuable experience through internships and winemaking positions across some of the diverse winegrowing regions of coastal California, from Santa Cruz to Sonoma. His position at Trefethen Family Vineyards is a homecoming of sorts, as he initially worked here as crush intern some years ago.

In his free time, Zeke enjoys traveling with his wife Catherine, doting on their two children, Eliza and Ike, and jogging through the vineyards around the winery. Zeke cherishes a good competition and recently competed against other winemakers in two contests. He is, understandably, quite proud of the results - first place in the 5K run and last place in the ribs-eating contest!

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