Our New Comprehensive Guide to California Wines

Why do you think California is a unique winegrowing region in the world?

"The combination of California’s proximity to the Pacific Ocean and the state’s mountain ranges create a remarkable diversity of climates and microclimates perfect for growing grapes and making wine."

Can you share a memorable experience you had with California wines?

"At one point in my career, I was fortunate to work for Joe and Alice Heitz of Heitz Cellar in Napa Valley. Joe was one of the icons of the post-WWII industry and part of the wave of winemakers that reestablished California wine on the international stage in the 1960s. Heitz Cabernet Sauvignons, especially those from Martha’s Vineyard in Napa Valley, were—and still are—benchmarks. On several occasions, I was able to taste great old vintages of Martha’s Vineyard back to the late 1960s. These are among the greatest red wines I’ve ever experienced."

What excites you about the California wine industry today? 

"The evolving and emerging definition, and reputation, of growing regions within regions – like the Santa Rita Hills in Santa Barbara, the Red Hills in Lake County, and the various expressions of Sonoma Coast.  The wines coming from the hands of thoughtful winemakers defy easy definition and reflect true New World terroir.  Some may very well become classic expressions in time, which would be very neat to see."   

What dish in your mind is a quintessential Californian dish and what Californian wine would you pair with it? 

"I adore the natural, time-honored combo of California Sauvignon Blanc and goat cheese.  And I love premium wine served with salad.  So, lightly dressed greens (romaine, arugula, spinach), dressed with sweet (not bitter) extra virgin olive oil, lemon, pink salt, and fresh black pepper.  Maybe a little dried oregano, and topped with small clumps of fresh, creamy Cali goat cheese.  Ideally, you’d have slice of fresh sourdough bread on hand. Paired with either Shared Notes Wine (Les Pierres Qui Decident, Pouilly-Fumé style), or Spottswoode (aromatic Musqué clone).  Yup, premium ☺  The wine will magically taste softer."   

Why do you think California is a unique winegrowing region in the world?

"It continues to be a geographically compelling place of diverse soils, climates and mentalities, with so much great experimentation and fine-tuning. But it excels best at being nimble, creative and entrepreneurial, drawing in winemakers from all over the world to play with its specific set of attributes."

Can you share a memorable experience you had with California wines?

"I feel blessed to have had so many memorable experiences with winemakers and wineries. I look back on so many of the pioneers I've met, from Robert Mondavi and Robin Lail to Boots Brounstein and David Ramey, the wine industry is full of incredible people. These days I'm just as excited to meet the younger generation of pioneers who are doing things their way, and keeping the industry creative and innovative. We have a lot of challenges to face. Going through them together, whether it's fires, evacuations, power outages or otherwise challenging vintages, keeps me feeling a part of an incredibly strong community."

What dish in your mind is a quintessential Californian dish and what Californian wine would you pair with it? 

"Pigs and Pinot will always be a go-to, as will a fine Flannery steak and Cabernet Sauvignon. With Chardonnay and Sauvignon Blanc there's such a lovely array of seafood that comes right out of the Pacific Ocean that's hard to beat, from oysters to fresh crab."

Can you share a memorable experience you had with California wines?

"I am always made to feel welcome in California whether it be meeting winery principals in person over the years or interviewing winemakers and growers virtually over the past two years. Much of my time in California was spent in a region that produces only 4% of California's total production, the multi-dimensional Napa Valley. It is here that I was able to experience the view above the early morning fog line atop Spring Mountain while Chris Howell of Cain Vineyards pointed out some of the fragrant local garrigue, I biked through the sun saturated To Kalon vineyard to better appreciate the changes in elevation and historic planting decisions, I got to experience the inventive biodynamic practices at Raymond Vineyards and explore the peaks and gaps in the Mayacamas mountains where cool Pacific air may slip through from the heights of a hot air ballon, not to mention discovering volcanic remnants in Calistoga and the Diamond Mountain District. 

In 2018 I experienced the rapidity of which wildfires can spread while on a trip to LA to visit producers in Malibu. I woke up to ominous dark skies in the distance and a quick cancelling of plans. Forced to change direction, I drove up into the high Mojave dessert and veritably stumbled upon a rather vast AVA of which I had no previous knowledge, that of the Antelope Valley of the California High Desert. Stopping to ask for directions, I came across a lone man, behind a bar in his shop staring off at the dusty road in the distance as if a scene painted by Edward Hopper. He turned out to be the viticulturalist who planted the majority of the vineyards here, Efren Chavez of High Desert Cellars. With piqued interest, he toured me through this extreme, rustic landscape that felt like the ends of the earth, dotted with perfectly manicured rows of fall vines. A cherished chance encounter."

Can you share a local food pairing experience you enjoy with California wines?

"Seared maple-glazed salmon with a young Dry Creek Zinfandel - the subtle sweetness of the maple melded perfectly with the vanilla tones of the oak and let the rich fruit of the Zinfandel shine."

 Can you share a memorable experience you had with California wines?

"In looking over my early wine tasting notes I found an enthusiastic evaluation of the 1977 Trefethen Chardonnay I sampled in 1980. Coincidentally, I had recently reviewed for publication the 2018 Trefethen Chardonnay with similar enthusiasm in 2021. That pair of wines bookends 41 years of consistent quality from a family-owned winery. Many wineries have come and gone in that span. It's nice to know that some can endure and thrive."

Can you share a memorable experience (or two) you had with a California wine/winery/winemaker? 

"There are so many to choose from that it’s difficult to select just one, but I vividly remember going up to spend a Sunday with Ted and Deborah Bennett at Navarro Vineyards decades ago with my wife Barbara. The Bennetts are long term friends of mine and I wanted Barbara to meet them. Turned out that Barbara had worked for several years at Pacific Stereo, a pioneering haven for audiophile and a company of which Ted was one of the original founders. Once they discovered that connection, our already wonderful visit took on an even richer curl. Ted invited us to go pick some raspberries (and they had vertically trellised red, albino and golden raspberries by their pool) while he went and selected several old special Pinot Noirs and brought out an entire salmon that he had caught off Bodega Bay the day before and cold smoked. The four of us relished his smoked salmon, the best collection of raspberries ever, and far too many bottles of Anderson Valley Pinot Noir. It is a day none of us will ever forget."

What excites you about the California wine industry today? 

"The innovative spirit, a genuine respect for the pioneers and trailblazing individuals that paved the way for where we are today, our openness to new ideas and reverence for the classics. I feel blessed to consider so many California winemakers good friends who are at benevolent with their bottles and desire to share knowledge and who passionately engage in meaningful colloquies on wine, philosophy, food, and so much more.  And having the mission critical academic and research programs at and subsequent access to world class wine-centric universities including UD Davis, Fresno State, and Cal Poly in San Luis Obispo is awesome."

What in your mind is a Californian dish and what Californian wine would you pair with it?

 "Actually, I think more about the cornucopia of ingredients that are so California—amazing produce (the state is the leader in so much- almonds, pistachios, avocados, asparagus, broccoli, heirloom tomatoes, berries, etc.), coastal seafood, and so much more. Being a San Franciscan, I guess one could say cioppino is a classic and time-honored dish associated with the San Francisco Bay Area. My lean is usually a bright rosé (say Cline’s Old Vine Mourvedre Rose from Contra Costa County, or Lieu Dits’s Rosé of Pinot Noir)."

What is a fun international food pairing that you think will be a slam dunk with a California wine of your choice? 

"My business partner is from Singapore and I love the many different dishes that one can find in this southeast Asian country made so diverse with imprints of flavors that are Chinese, Malay,  and Indian. I adore Char Kuey Teow a rice noodle dish stir-fried with shrimp, cockles, Chinese lap cheong (sausage), eggs, bean sprouts, and chives in a mix of soy sauce. A sumptuous Grenache or Grenache-based red blend is my go to choice… By the way, the elusive charred aroma from stir-frying the noodles is best amplified over extremely high heat in a well-seasoned Chinese wok."

Why do you think California is a unique winegrowing region in the world?

"In terms of wine style, the "sunshine" that can be tasted in our wines is a defining factor particularly in grape varieties like Sauvignon Blanc.  I experience this when blind tasting California Sauvignon Blancs with wines from other regions i.e. the Loire Valley, Bordeaux, the Costa terroir of Chile, Collio, Sudsteirrmark and it makes me smile every time."

Can you share a memorable experience you had with California wines?

"A recent visit to Hanzell Vineyards and a few hours spent with Farm Manager Brandon Bredo was a singularly joyful and memorable experience. Gliding through the steep vineyards in an electric ATV, we came face to face with a stag who was lazing in shade and took in their spectacular views from atop the Mayacamas. Hanzell has one of the largest animal programs for vineyard management I have seen to date with a passel of Americas Guinea hogs, chickens, geese, sheep and two massive Maremma guardian dogs, a rare breed from Abruzzo known as "wolf killers" that are as sweet as can be. Life is certainly sweet for the flora and fauna at Hanzell."

What dish in your mind is a quintessential Californian dish and what Californian wine would you pair with it? 

"One of my favorite indulgences is pairing Chinese-style roast duck with different California wines. The crisp acidity and persistent bubbles of our sparkling wines are a perfect foil for the richness of roast duck; a cool-climate Chardonnay with just a touch of smokiness and bright acidity mirrors the roasted notes and is tempered by the salt and spices used to flavor the bird; an earthy, lean Pinot Noir adds even more depth to the savory, complex flavors of the meat.  This is one Cantonese dish that works with so many California wines that it's impossible for me to choose a favorite."

Why do you think California is a unique winegrowing region in the world?

"The diversity and versatility of the state's extremely grape-friendly terroirs."

Can you share a memorable experience you had with California wines?

"After 44 years as a full-time wine professional, I can recall many memorable moments with people in the wine industry. I would have to say that the most significant might be conversations with the legendary Andre Tchelistcheff and the renowned importer Kermit Lynch; the latter, with whom I have enjoyed an enduring professional as well as personal friendship (countless glasses, meals and tastings!) The way these two industry giants looked at wine was probably the biggest influence on my own perspectives as a wine professional and journalist."

What dish in your mind is a quintessential Californian dish and what Californian wine would you pair with it? 

"Good gracious, I could not begin to count all the foods I have enjoyed with California wine. Some of the "classics," however, might include Pinot noir with cioppino, Sauvignon blanc with roasted tarragon chicken, Zinfandel with grilled peppercorned salmon, or Chardonnay with Hawaiian white fish (like mahi mahi) in macadamia nut butter."

Can you share a memorable experience you had with California wines?

"Recently I had the chance to spend a few hours with the winemaker of Flowers Vineyards & Winery, Chantal Forthun, at their remote Camp Meeting Ridge Vineyard in far west Sonoma, a stone's throw from the Pacific Ocean. Chantal described her first trip up the ridge, driving in the dense fog up the coastal highway, then emerging from the blanket into the clear air above the fog. The botanical aromas from the surrounding forest, the intensity of the sunlight cut by cool ocean breezes, and the diversity of the soils she's come to understand add up to a powerful place for her. And in the moment, I understood the potential of harnessing all of those elements in aromatically complex, savory, textural Pinot Noir and Chardonnay."

Why do you think California is a unique winegrowing region in the world?

"The combination of California’s proximity to the Pacific Ocean and the state’s mountain ranges create a remarkable diversity of climates and microclimates perfect for growing grapes and making wine."

Can you share a memorable experience you had with California wines?

"At one point in my career, I was fortunate to work for Joe and Alice Heitz of Heitz Cellar in Napa Valley. Joe was one of the icons of the post-WWII industry and part of the wave of winemakers that reestablished California wine on the international stage in the 1960s. Heitz Cabernet Sauvignons, especially those from Martha’s Vineyard in Napa Valley, were—and still are—benchmarks. On several occasions, I was able to taste great old vintages of Martha’s Vineyard back to the late 1960s. These are among the greatest red wines I’ve ever experienced."

What excites you about the California wine industry today? 

"The evolving and emerging definition, and reputation, of growing regions within regions – like the Santa Rita Hills in Santa Barbara, the Red Hills in Lake County, and the various expressions of Sonoma Coast.  The wines coming from the hands of thoughtful winemakers defy easy definition and reflect true New World terroir.  Some may very well become classic expressions in time, which would be very neat to see."   

What dish in your mind is a quintessential Californian dish and what Californian wine would you pair with it? 

"I adore the natural, time-honored combo of California Sauvignon Blanc and goat cheese.  And I love premium wine served with salad.  So, lightly dressed greens (romaine, arugula, spinach), dressed with sweet (not bitter) extra virgin olive oil, lemon, pink salt, and fresh black pepper.  Maybe a little dried oregano, and topped with small clumps of fresh, creamy Cali goat cheese.  Ideally, you’d have slice of fresh sourdough bread on hand. Paired with either Shared Notes Wine (Les Pierres Qui Decident, Pouilly-Fumé style), or Spottswoode (aromatic Musqué clone).  Yup, premium ☺  The wine will magically taste softer."   

Why do you think California is a unique winegrowing region in the world?

"It continues to be a geographically compelling place of diverse soils, climates and mentalities, with so much great experimentation and fine-tuning. But it excels best at being nimble, creative and entrepreneurial, drawing in winemakers from all over the world to play with its specific set of attributes."

Can you share a memorable experience you had with California wines?

"I feel blessed to have had so many memorable experiences with winemakers and wineries. I look back on so many of the pioneers I've met, from Robert Mondavi and Robin Lail to Boots Brounstein and David Ramey, the wine industry is full of incredible people. These days I'm just as excited to meet the younger generation of pioneers who are doing things their way, and keeping the industry creative and innovative. We have a lot of challenges to face. Going through them together, whether it's fires, evacuations, power outages or otherwise challenging vintages, keeps me feeling a part of an incredibly strong community."

What dish in your mind is a quintessential Californian dish and what Californian wine would you pair with it? 

"Pigs and Pinot will always be a go-to, as will a fine Flannery steak and Cabernet Sauvignon. With Chardonnay and Sauvignon Blanc there's such a lovely array of seafood that comes right out of the Pacific Ocean that's hard to beat, from oysters to fresh crab."

Can you share a memorable experience you had with California wines?

"I am always made to feel welcome in California whether it be meeting winery principals in person over the years or interviewing winemakers and growers virtually over the past two years. Much of my time in California was spent in a region that produces only 4% of California's total production, the multi-dimensional Napa Valley. It is here that I was able to experience the view above the early morning fog line atop Spring Mountain while Chris Howell of Cain Vineyards pointed out some of the fragrant local garrigue, I biked through the sun saturated To Kalon vineyard to better appreciate the changes in elevation and historic planting decisions, I got to experience the inventive biodynamic practices at Raymond Vineyards and explore the peaks and gaps in the Mayacamas mountains where cool Pacific air may slip through from the heights of a hot air ballon, not to mention discovering volcanic remnants in Calistoga and the Diamond Mountain District. 

In 2018 I experienced the rapidity of which wildfires can spread while on a trip to LA to visit producers in Malibu. I woke up to ominous dark skies in the distance and a quick cancelling of plans. Forced to change direction, I drove up into the high Mojave dessert and veritably stumbled upon a rather vast AVA of which I had no previous knowledge, that of the Antelope Valley of the California High Desert. Stopping to ask for directions, I came across a lone man, behind a bar in his shop staring off at the dusty road in the distance as if a scene painted by Edward Hopper. He turned out to be the viticulturalist who planted the majority of the vineyards here, Efren Chavez of High Desert Cellars. With piqued interest, he toured me through this extreme, rustic landscape that felt like the ends of the earth, dotted with perfectly manicured rows of fall vines. A cherished chance encounter."

Can you share a local food pairing experience you enjoy with California wines?

"Seared maple-glazed salmon with a young Dry Creek Zinfandel - the subtle sweetness of the maple melded perfectly with the vanilla tones of the oak and let the rich fruit of the Zinfandel shine."

 Can you share a memorable experience you had with California wines?

"In looking over my early wine tasting notes I found an enthusiastic evaluation of the 1977 Trefethen Chardonnay I sampled in 1980. Coincidentally, I had recently reviewed for publication the 2018 Trefethen Chardonnay with similar enthusiasm in 2021. That pair of wines bookends 41 years of consistent quality from a family-owned winery. Many wineries have come and gone in that span. It's nice to know that some can endure and thrive."

Can you share a memorable experience (or two) you had with a California wine/winery/winemaker? 

"There are so many to choose from that it’s difficult to select just one, but I vividly remember going up to spend a Sunday with Ted and Deborah Bennett at Navarro Vineyards decades ago with my wife Barbara. The Bennetts are long term friends of mine and I wanted Barbara to meet them. Turned out that Barbara had worked for several years at Pacific Stereo, a pioneering haven for audiophile and a company of which Ted was one of the original founders. Once they discovered that connection, our already wonderful visit took on an even richer curl. Ted invited us to go pick some raspberries (and they had vertically trellised red, albino and golden raspberries by their pool) while he went and selected several old special Pinot Noirs and brought out an entire salmon that he had caught off Bodega Bay the day before and cold smoked. The four of us relished his smoked salmon, the best collection of raspberries ever, and far too many bottles of Anderson Valley Pinot Noir. It is a day none of us will ever forget."

What excites you about the California wine industry today? 

"The innovative spirit, a genuine respect for the pioneers and trailblazing individuals that paved the way for where we are today, our openness to new ideas and reverence for the classics. I feel blessed to consider so many California winemakers good friends who are at benevolent with their bottles and desire to share knowledge and who passionately engage in meaningful colloquies on wine, philosophy, food, and so much more.  And having the mission critical academic and research programs at and subsequent access to world class wine-centric universities including UD Davis, Fresno State, and Cal Poly in San Luis Obispo is awesome."

What in your mind is a Californian dish and what Californian wine would you pair with it?

 "Actually, I think more about the cornucopia of ingredients that are so California—amazing produce (the state is the leader in so much- almonds, pistachios, avocados, asparagus, broccoli, heirloom tomatoes, berries, etc.), coastal seafood, and so much more. Being a San Franciscan, I guess one could say cioppino is a classic and time-honored dish associated with the San Francisco Bay Area. My lean is usually a bright rosé (say Cline’s Old Vine Mourvedre Rose from Contra Costa County, or Lieu Dits’s Rosé of Pinot Noir)."

What is a fun international food pairing that you think will be a slam dunk with a California wine of your choice? 

"My business partner is from Singapore and I love the many different dishes that one can find in this southeast Asian country made so diverse with imprints of flavors that are Chinese, Malay,  and Indian. I adore Char Kuey Teow a rice noodle dish stir-fried with shrimp, cockles, Chinese lap cheong (sausage), eggs, bean sprouts, and chives in a mix of soy sauce. A sumptuous Grenache or Grenache-based red blend is my go to choice… By the way, the elusive charred aroma from stir-frying the noodles is best amplified over extremely high heat in a well-seasoned Chinese wok."

Can you share a memorable experience you had with California wines?

"At the age of 20, when I was able to drink legally in Japan, I had a glass of a 1980’s vintage Acacia Pinot Noir, and immediately fell in love with California wine. It was at this was the moment that I committed my future to the bright, sunny California wines that I feel are blessed with piercing blue skies and lots of sunshine. Shortly after that experience, I moved from Japan to California to study wine. I moved to Northern California and visited Napa Valley a lot. In the 1990s, Napa Valley was always full of life, and traffic jams were beginning to occur as people came from all over the world to taste the wines. It was an amazing time. On any given day, the great winemakers of Napa Valley and the staff would quickly begin to talk to each other as they lined up to buy sandwiches at Oakville Grocery and burgers at Taylor's refresher.

They were always exchanging ideas, updating each other on the vineyards, sometimes discussing harvest dates and brix, and sometimes saying things like,
"Something's wrong with our equipment right now."
"Oh, I'll ask my friend who can fix it! I will call you later!"

The people of Napa Valley were, and are still today, always open, warm, and willing to exchange information to positively boost the entire wine industry, which is a promise of hope for the future of winemaking in Napa.

My most memorable experience in the world of California wines was being invited to the 40th-anniversary event of Judgement of Paris at Chateau Montelena. I have had the privilege of speaking directly with Mr. Steven Spurrier about the Judgement of Paris and working with Mr. Bo Barrett as an interpreter on many occasions. It was most pleasant to meet and talk with Mr. George M. Taber.

He said to me, ‘‘you are right, that event may have changed the California wine industry, or even the American wine industry and history. But… Oh Boy! That really changed my life for sure.’’

I'll never forget the quiet George who smiled at me and gave me a hug.　

Because of my first glass of California pinot noir, California wine has changed everything in my life."

Why do you think California is a unique winegrowing region in the world?

"I think that the requirements for creating a cool climate in California are different from other wine regions and countries that it makes more and more attractive: In other wine regions and countries, they are thinking about latitude. While in California, I think it depends on what is between the vineyards and the Pacific Ocean. Cold wind from the sea, fog ...These factors tickle the quest to memorize where the river is flowing and where the mountains are running. California is a region to set fire to the motivation of Sommeliers."

Can you share a memorable experience you had with California wines?

"Mr. Jim Clendenen came to Japan at the most difficult time of under the situation of COVID-19 in last December. He was as a surprise guest of California virtual tour. During a downtime, we talked a lot about Aligote’s high potential and its possible future success.

Then when I asked him “Why does Chardonnay from Santa Maria  Valley has saltiness?” He answered sincerely and politely. I can't believe that he sadly passed away even though he looked so fine during the virtual tour. I pray that his soul may rest in peace and I would like to continue to support his wines."

Why do you think California is a unique winegrowing region in the world?

"The diversity of the vines and styles. Especially the old head-trained vines in the Bechthold Vineyard are worth seeing and the wines made from those old vines give a great value.

In addition, the grape varieties in California are not limited to the well-known Cabernet Sauvignon and Chardonnay. From Chenin Blanc in the Jurassic Park Vineyard to Nero d’Avola in Lange Twins, many ambitious winemakers are planting a wide range of varieties and producing high-quality wines.

Even for a classic variety such as Chardonnay, there are unlimited options. As is seen in Failla Wines, who uses various sizes and materials in fermenting vessel to give depth and complexity, there is no shortage of new discoveries in California."  

Can you share a memorable experience you had with California wines?

"My visit to Stag’s Leap Wine Cellars in 2018 was one of my greatest experiences in a winery. Tasting great wines including FAY and S.L.V with a spectacular view of the Stags Leap Palisades from the tasting room, walking tour of the cave cellar, passing by the Foucault pendulum, leading to the Great Room where we enjoyed the splendid dinner. Everything was of a top quality and an unforgettable experience."

Why do you think California is a unique winegrowing region in the world?

"Diversity in terms of people. I think different philosophies can affect the wine and if it works right it will give layers and complexity to the wine."   

Can you share a memorable experience you had with California wines?

"Spent a week in Santa Barbara and went around all the sub AVAs. It was a unforgettable week, experiencing how different they are. First Californian region that showed me the “sense of place”.

Most of all, the wineries were all kind to us, explaining their wine with passion, even though many of the people in our group couldn’t speak English. Passion, beyond the border!"

Why do you think California is a unique winegrowing region in the world?

"Due to geography and climate influences, the California wine landscape produces a wider variety of wines than people might think."

Can you share a memorable experience you had with California wines?

"I can still remember the tasting at Ridge with Paul Draper like it was yesterday. I enjoyed a great visit and tasting with a lot of insight information. Learned a lot! The University of Davis with a study of old vines on Zinfandel and water stress was great!"

Can you share a local food pairing experience you enjoy with California wines?

"I love in the autumn a stew of hare with cloves from our local forest region where I live (the Veluwe National Park). Great with an Old Vine Zinfandel, full-bodied and concentrated."

Why do you think California is a unique winegrowing region in the world?

"California has a very long history as a wine-producing country and at the same time, their openness in opportunities to exploring new techniques, new sub-regions, etc."

Can you share a memorable experience you had with California wines?

"I have had the pleasure of meeting Steve Matthiasson on a few occasions and his down-to-earth approach combined with impressive knowledge always results in very educational sessions with him."

Can you share a local food pairing experience you enjoy with California wines?

"Char-grilled Norwegian halibut with apple beurre blanc and a delicately oak-aged Santa Barbra Chardonnay of premium quality."

Why do you think California is a unique winegrowing region in the world?

"I think that the human factor is the most unique element of region's terroir. It's simply impossible to recreate elsewhere the enthusiasm, optimistic approach, and hospitality of California winegrowers."

Can you share a memorable experience you had with California wines?

The most memorable experience during my trip to California was meeting with Warren Winiarski. It was great to chat with the living legend about the past and the future of California wines.

Can you share a local food pairing experience you enjoy with California wines?

"That would be a grilled medium-rare rib-eye steak with a classic Napa Valley Cabernet Sauvignon. No sauce is needed as the wine brings plenty of fruit and spicy character to the dish."

Why do you think California is a unique winegrowing region in the world?

"The variety of terroirs and inner energy of local people, who step each year higher and further."

Can you share a memorable experience you had with California wines?

"The story of Paris Judgement in 1976 - I was deeply impressed! Such a fast evolution in California to achieve those great results and to win! I was also always intrigued by local Fume Blanc style of wine. It can be friendly like Mondavi's one and stunning like Grgich Hills, but all in all it remains very Californian and very attractive, in my opinion."

What dish in your mind is a quintessential Californian dish and what Californian wine would you pair with it? 

"Old Vine Zinfandel and raspberry-chocolate cake, yummy!"

Why do you think California is a unique winegrowing region in the world?

"There are so many different factors that make each Californian AVA unique, just as is the case in European wine countries. The time has come for wine lovers to discover those distinct differences. In this way, you will find that California also has something for everyone."

Can you share a memorable experience you had with California wines?

"In 1997 I was on a one-year backpacking tour of the New World vineyards. We traveled for one month through the vineyards of California. The hospitality was then already an example for the whole wine world. We have not seen that anywhere else. We had the opportunity to visit dozens of vineyards in California and to speak with remarkable winemakers. I learned so much from Walter Schug, winemaker at Schug Carneros, and the couple, Richard and Judith Crichton-Hall, of the eponymous wine estate in Napa Valley. We chatted for hours about wine, but also about life, challenges in the vineyard and wine industry, art, and love/passion for your craft. To this day, I am acutely aware that top wines are all about that." 

Why do you think California is a unique winegrowing region in the world?

"The willingness to learn, to evolve, and to continually strive for improvement are traits that really seem to define California wine. The industry is always innovating which is really exciting to follow."

Can you share a memorable experience you had with California wines?

"It is difficult to narrow down to just one! There have been so many. One of my "a-ha" moments with Californian wine was a tasting of Domaine de la Côte. The depth and sensuality of these Sta. Rita Hills Pinot Noirs just blew me away."

Why do you think California is a unique winegrowing region in the world?

"California is becoming more than Cabernet, Merlot, Pinot Noir, and Chardonnay. There is an increasing willingness to let the terroir of a singular place decide what is the appropriate varietal and winemaking approach. And to borrow the much-used, but brilliant, work of Matt Kramer, California is now delivering a welcome sense of 'somewhereness.'"

Can you share a memorable experience you had with California wines?

"I am going to date myself here. In a past life (and as young sommelier) I was afforded the opportunity to be a Senior Editor of AppellationAmerica.com so I had the great pleasure of editing, working with the likes of Merry Edwards, Clarke Smith plus a slew of notable wine scribes amongst others. Editing pieces such as Randall Grahm's "The Phenomenology of Terroir: A Meditation by Randall Grahm" and others which at the time was groundbreaking work was a thrill. I wish I could identify just one but having the opportunity to "geek-out" about California terroir back in 2003-2005 long before the concept of terroir was ingrained in the North American wine consciousness was pretty amazing!"

Can you share a local food pairing experience you enjoy with California wines?

"I live in a remote province (Nova Scotia) in Canada, known mostly for its seafood. Not surprisingly, we feel a synergy with the coolest coastal corners of California, and those North Coast Chardonnays - the ones from vineyards overlooking the Pacific that seem to marry best with the bounty of our Atlantic waters. A Sonoma Coast Chardonnay paired with the simplicity of steamed Atlantic lobster served in a toasted hot dog bun and slathered in a rich creamy aioli (who's kidding who, probably mayonnaise) is one of the simple summer pleasures that defines what modern food and wine pairing should be: simply delicious."

Why do you think California is a unique winegrowing region in the world?

"As already suggested, there are not many truly "Mediterranean" climates in the world which fit the bill of the right soil types, water, stones, hillsides and knowledge as does that of California. 50 plus years of 'modernity' have layered really nicely on top of 150 plus years of heritage and groundwork. This is a great place to be right now in the global world of wine!"

Can you share a memorable experience you had with California wines?

 "As a fledgling wine lover just come of age in the mid 1980s, I visited Robert Mondavi Winery in Napa for the first time. I barely knew anything about wine then, as my introduction to wine selection was by bicycle to my local Safeway supermarket! Nevertheless, I felt such a sense of place at the winery and remember well the tour of cellar, art and vineyard. I am not certain, but I believe this is the only time I met Mr. Mondavi, a Napa Valley icon, in person, though at a distance. In the end, it is only fitting that decades later my career path led me to selling the fine wines of the To Kalon Vineyard (and beyond) from Robert Mondavi Winery."

Why do you think California is a unique winegrowing region in the world?

"Diversity."

Can you share a memorable experience you had with California wines?

"I was expelled... maybe with a gentle smile when I visited Shafer Vineyards in Stag's Leap District. I couldn't leave my glass of Hillside Select although Doug Shafer had told me to leave. Too enthusiastic and impolite I was!"

Can you share a local food pairing experience you enjoy with California wines?

"Napa Ribolla Gialla with cured ham and artichoke purée."

Why do you think California is a unique winegrowing region in the world?

"California is one of the biggest destinations for wine in the world. It also produces some of the greatest wines in the world from grape varieties as diverse as Chardonnay, Cabernet Sauvignon, Pinot Noir, and Zinfandel.   

Can you share a memorable experience you had with California wines? 

"One of the greatest moments I had in California was a tasting of aged wines from the last 5 decades at Robert Mondavi Winery. This tasting showed the age-ability of the wines from California while highlighting the diversity of styles from the region."

Can you share a local food pairing experience you enjoy with California wines? 

"Zinfandel from Sonoma and Pulled Pork Burgers."

Why do you think California is a unique winegrowing region in the world?

"Numerous combinations of climates, soils and grape varieties offer a great variety of enjoyment. These factors often change in a small space."

Can you share a memorable experience you had with California wines?

"I will never forget my first Opus One, which I had in my glass over 20 years ago. This wine immediately cast a spell on me and sparked my passion for California wines...My dream for many years was to visit the California wine regions with their iconic wineries. This wish was fulfilled in fall 2019. The hospitality of the wine estates was really immaculate.

Especially our friend Claudia Schug from the Schug Carneros Estate Winery made many contacts for us. She was a wonderful and attentive host and gave us so many unforgettable and enjoyable moments. At that time, I would never have dreamed of being one of the worldwide educators for the excellent CAPSTONE California Wine Certification Program today!"

Why do you think California is a unique winegrowing region in the world?

"The question is more what is not unique. You can't quite replicate the climate, soil, varietal plantings and most importantly the people behind it. There is only one California: the last time I checked."

Can you share a memorable experience you had with California wines?

"It has to be two experience. Don Weaver from Harlan left a lifelong impression on me with his charm, wisdom and down to earth approach. My team and I were lucky enough trying several vintages of Harlan Estate and couldn't have wished for someone better than Don.

Christina Turley, her charm, honesty and energy was only surpassed by her stunning wines. A superb host which shows Zinfandel in the very best of spotlights"

Can you share a local food pairing experience you enjoy with California wines?

"In California the Farmstead Restaurant at Long Meadow Ranch Estate was a real treat for my culinary senses. We picked some vegetable in their garden like carrots and had it for dinner with a variety of beef driven dishes. From your classic steak to meatballs we were in heaven; and their straight Napa Valley Cabernet Sauvignon or  Rutherford bottling was a delight. 

Austrians love white asparagus and traditionally we serve with a Sauce Hollandaise.  Pair this with a Chardonnay Camp Meeting Ridge from Flowers vineyard and you are knocking on heaven's door."