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Tim Jones
WINEMAKER, THE FOUR GRACES
Tim Jones spent most of his life in Northern California and the Pacific Northwest. He was born in Ashland, OR and grew up in Eureka, CA. Tim first became interested…
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Greg Lane
WINEMAKER, MT DIFFICULTY
Originally from South Australia, Greg grew up surrounded by wine culture and earned his Bachelor of Oenology from the University of Adelaide. From there, he worked at wineries in Australia,…
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Stu Marfell
CHIEF WINEMAKER, MARLBOROUGH
Born in Marlborough’s Awatere Valley, winemaker Stu Marfell grew up next door to the Vavasour vineyards, helping at the winery at nine years of age. Chief Winemaker at Vavasour since…
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Lorna Kreutz
REGIONAL DIRECTOR OF WINEMAKING
While attending school, Lorna received her first taste of the wine industry through a hospitality position in Edna Valley and was immediately intrigued by the business and ultimately decided to…
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Rebecka Deike
ASSOCIATE WINEMAKER, FERRARI-CARANO WINERY
At Humboldt State University, Rebecka Deike studied Cellular and Molecular Biology and originally planned to be an optometrist. After graduating in 1997 with a Bachelor of Science degree, Rebecka quickly…
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Patrick Foley
WINEMAKER IN MEMORIAM
WILLIAM PATRICK FOLEY III 1986-2018 William Patrick Foley III passed away Sunday evening, August 12, 2018 from natural causes. Patrick was a generous, fun-loving young man with a winning smile…
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Greg Freeman
WINEMAKER, CHALONE VINEYARD
Native Texan Greg Freeman’s expansive background combines long-standing interests in art and science with twenty years of Monterey County winemaking. After graduating with a Bachelor of Science in Microbiology and…
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Wild Mushroom and Ricotta Pizza
Indulge in the earthy flavors of the forest with this decadent pizza. A medley of wild mushrooms, creamy ricotta, and fragrant herbs atop a crispy crust create a truly unforgettable…
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Tarte Flambée
This is a rustic treat that will make you and your friends very happy. Ingredients Directions Preheat oven and Baking Stone, as hot as you can. 500F or hotter. In…
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Stuffed Pork Tenderloin Medallions
Serve with a glass of syrah and a smile, this rich and delicious dish is the perfect centerpiece to any meal. Ingredients Directions Preheat oven to 400°F. In a mixing…
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Smoked Lamb Shoulder with Salsa Verde
From New Zealand’s luxury lodge Wharekauhau, owned by Bill Foley, comes a dish that represents the best of slow cooking. Perfect for the BBQ, a minimum investment of time and…
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Smoked Duck Breasts with Cherry Compote
Rich duck and tart-sweet fruit are always a great match. Here, one other element is added: smoke. Duck takes to this method beautifully because the thick layer of fat under…
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