#WomenMakingWine 2022 part 5: Stephanie Jacobs, Winemaker Cakebread Cellars

Welcome back to my second annual series featuring women in wine who are at the top of their game. This year we have the privilege of hearing from women in various roles – from business operations to vineyard management, cellar masters to winemakers, and even CEOs/Presidents. The accomplishments of women in a male dominated industry is worth celebrating not only on International Women’s Day, but all month and all year for that matter. These amazing women are paving the way for future generations of female leaders and powerhouses in wine. I hope you enjoy learning about their journey and winemaking philosophy and feel as inspired as I do to go after your dreams. Check back here for updates as I continue to roll out these interviews daily on Instagram.

Let’s head over to Rutherford to meet with Stephanie Jacobs, Winemkaer at Cakebread Cellars

Cakebread Cellars is located in the AVA of Rutherford which is south of St Helena and north of Oakville in the heart of Napa Valley. Rutherford is known for it’s moderate -warm temps, morning fog, and ample sunlight. Vines here spend more time in the sun than any other AVA in Napa which leads to a soft, elegant style of wine. Due to it’s unique terrain and proximity to the Mayacamas and Vaca mountains, it’s famous for the “Rutherford Dust” quality in most Cabernet Sauvignons. Cakebread Cellars has deep roots in Rutherford dating back to the 70s – it’s very first release was a 1973 Chardonnay. Since then, the winery has grown to include several vineyards across Napa and even Sonoma. The property is amazing – think modern rustic elegance.

Cakebread has something for every palate: Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Rosé, and Pinot Noir. Through sustainable and organic farming, they were only the second winery in California to earn a Napa Green Certification, and they’re also certified as Fish Friendly! It’s inspiring to see these initiatives prioritized. You can truly taste the commitment to terroir and all things sustainable in every sip. I’ve enjoyed my fair share of wines from Cakebread and there are some common attributes: precision, purity, and balance. Investing in a nice bottle of wine can be risky, but with Cakebread you are guaranteed the very best. In addition to exceptional wine, I love the winery’s dedication to promote diversity and inclusion. We are beyond thrilled to celebrate the strong female energy that Stephanie Jacobs brings to the table as winemaker – she is passionate, empowered, and a true leader in wine.

Without further ado, our virtual interview…

Ashley: Do you think there’s a stereotype attached to female winemakers?
Stephanie: I truly believe that if you are passionate at what you do, there is no limit to your success. At Cakebread, I’ve been especially fortunate to grow with a family-owned company that places its core value on the individuals across our team, knowing a strong work/life balance will give us all a chance to reach our full potential. From our co-founder Dolores Cakebread to my Winemaker predecessor Julianne Laks, I’ve had examples that showed I had just as much opportunity as anyone else to make great wine here at Cakebread Cellars.

Ashley: What is one of the hardest things about winemaking year in and year out?
Stephanie: Mother Nature. Wine is a natural, agricultural product, subject to Mother Nature’s challenges. We must be nimble, flexible, and ready to adapt to the changes of each season. In the vineyard, we rely on past experiences and vintages to “predict” how the seasons will develop, but we must be prepared to pivot as challenges and weather events occur. Even my winemaking techniques can change season to season to craft the highest quality wine from each vintage.

The winery is also working hard to better adapt to these shifts due to climate change. From becoming more efficient in our use of water and energy both at the winery and in the vineyards to creating carbon farm plans and composting, sustainability has always been a core tenet of Cakebread Cellars. We were the second winery to become Napa Green certified and last year, became an applicant with the IWCA (International Wineries for Climate Action).

Ashley: How does your typical day evolve with the seasons? Do you have a favorite season?

Stephanie: Winter: Assessing wine quality from the previous harvest, checking on the wines going through malolactic, tasting through the lots and creating the blends, and starting to bottle (Rosé and Sauvignon Blanc)
Spring: Watching for budbreak in the vineyards, finalizing red blends, visiting the vineyards
Summer: Monitoring sugar levels in the grapes, sampling, continuing to bottle wines (Chardonnay & Reds), more frequent visits to the vineyards, starting harvest of our white varietals
Fall: Harvest is in full swing, early mornings at the winery, vineyard visits, continual grape sampling in the vineyards, pressing fruit, pump overs, close monitoring of fermentation, determining barrel program for white and red wines
I love the harvest season! It is so inspiring to see the fruit evolve throughout the growing season and be able to begin to envision the wines we will make. The winery is full of activity and anticipation, no matter how many harvests I have been part of, each year is new and exciting.

Ashley: Were you inspired by other female winemakers when you began your career in making wine?
Stephanie: Definitely. I’ve been fortunate in my career to have strong female winemakers as role models and mentors, who set the expectation that achieving success in the wine industry was something anyone could accomplish if they worked hard and had passion for it. Over the last 10-15 years, I’ve seen more women in the industry, not just as winemakers but also in executive leadership roles. At Cakebread alone, we have had women across our executive team from CFO, VP of Hospitality & DTC to VP of Sales and Marketing.

Ashley: In winemaking, is one thing more important than the other in terms of tradition vs innovation?
Stephanie: I think both are equally important. As a family-owned company, Cakebread prides itself on its long-standing tradition and commitment to consistent, high-quality wines and warm hospitality that the winery was founded on by Jack and Dolores Cakebread in 1973. At the same time, innovation is key and allows us to adapt. Our team continues to evolve its winemaking practices and leverage new technology to further quality and sustainability, from vineyard to cellar.

Stephanie, thank you for taking the time to share your insight with us and walking us through the seasons. We enjoyed learning that Cakebread has so many amazing women in leadership roles! The Social Grapes appreciates the inspired initiatives going on at Cakebread and we look forward to continuing our support for you and the team.

Thanks for sipping with us,

The Social Grapes | @smashleythegrape

#WomenMakingWine 2022 part 4: Remi Cohen, CEO of Domaine Carneros

Welcome back to my second annual series featuring women in wine who are at the top of their game. This year we have the privilege of hearing from women in various roles – from business operations to vineyard management, cellar masters to winemakers, and even CEOs/Presidents. The accomplishments of women in a male dominated industry is worth celebrating not only on International Women’s Day, but all month and all year for that matter. These amazing women are paving the way for future generations of female leaders and powerhouses in wine. I hope you enjoy learning about their journey and winemaking philosophy and feel as inspired as I do to go after your dreams. Check back here for updates as I continue to roll out these interviews daily on Instagram.

Follow me to Napa Valley to chat with Remi Cohen, CEO of Domaine Carneros

To know me is to know this: I love sparkling wine and I love Napa Valley. Our next feature is absolutely a perfect fit for this series because we’re heading to Domaine Carneros in Napa Valley to chat with Remi Cohen, CEO. Carneros is located at the intersection of Napa and Sonoma Valley around the southern foothills of the Mayacamas Mountains. It’s close in proximity to San Pablo bay, so these two attributes give Carneros a much cooler and wetter climate than other AVAs around Napa Valley. As many of you know Pinot and Chardonnay thrive in cool climates, making this a mecca for traditional method sparkling wine. The family behind Champagne Taittinger established Domaine Carneros back in 1987. You can expect elegant, balanced sparkling wine and Pinot Noir with grower quality that can age beautifully and drink exceptionally today.

Domaine Carneros is one of the first wineries I visited when my love for wine really started taking off. The estate will take your breath away as will the wines and hospitality. I strongly believe that every enthusiast should subscribe to a sparkling wine club, and this is an excellent option! The Social Grapes invests in more than just wine… we fall for the stories behind the bottles, sense of community, and positive impact. It was a pleasure to learn that Remi is cultivating an inclusive culture at Domaine Carneros while encouraging women to excel in their wine careers and delivering some of the coolest guest experiences. Read below about an opportunity to saber at the winery aka the best way to open a bottle. I hope this inspires you to choose Domaine Carneros Brut Rosé or just about anything from this portfolio of wines, honestly you can’t go wrong here.

Without further ado…

Ashley: Can you describe Domaine Carneros for us without describing the wine?

Remi: Domaine Carneros is an idyllic landmark chateau with breathtakingly beautiful views nestled among the rolling vineyards of the Carneros region of Napa Valley. Founded by the Taittinger family behind Champagne Taittinger, Domaine Carneros evokes the elegance and tradition of Champagne with the spirit of California and prides itself on estate vineyards, progressive sustainability initiatives, and a history of women in leadership.

Ashley: Were you inspired by other successful women in the wine industry when you began?

Remi: Coincidentally, I met Eileen Crane, Domaine Carneros’s former CEO and founding winemaker, in 2001 at the beginning of my career and found her to be very inspirational. Eileen is a pioneer for women in the wine industry. There were very few women winemakers in California when she was appointed to the role of founding winemaker for Domaine Carneros. At the time, Eileen already had a decade of experience working with sparkling wines, first as assistant winemaker at Domaine Chandon and then establishing Gloria Ferrer. She was perfectly suited for the position at Domaine Carneros and having been inspired by champagne to pursue a career in sparkling wine, it was a dream for her to be able to work with the family behind the prestigious Champagne Taittinger and progressive of the family to choose her.

I have admired the work of many women in the industry and in fact felt that the generation before me, Eileen’s generation, had largely done the work to prove that women can be among the best winemakers, vineyard managers, and industry executives. It wasn’t until later in my career that I realized that there is still a significant disparity in the quantity and compensation of women in senior winemaking and executive roles and that more progress is needed. 

Ashley: How can women support other women in the wine industry?

Remi: I think the most impactful way to support other women in the industry is to mentor women who are looking to advance in their careers. In general, creating a network of successful women in your life is an excellent foundation.

Ashley: How has the industry evolved over the last 10 years?

Remi: A lot of progress has been made in recent years bringing awareness to the lack of diversity in leadership positions in the industry, but more work needs to be done. As an example, it is interesting that there has been an approximately equal number of men and women enrolled in the viticulture and enology program since I was at UC Davis twenty years ago. Now, some enology programs have even more women enrolled than men so it demonstrates that women are interested and getting involved in the wine industry more than ever before.

However, a significant disparity still occurs in senior winemaking and senior management positions. In fact, a survey in October 2020 by Wine Business Monthly showed that 49% of assistant winemakers were women, whereas only 29% of winemaking directors are women. Even worse, only about 20% of winery general managers and CEO’s are women. Other studies have shown this to be even less.

It will require effort from the industry to encourage more women to advance to more senior positions within their companies and to be considered for top positions during the hiring process. This will involve companies institutionalizing diversity and inclusion along with mentorship opportunities. The industry’s work needs to extend beyond gender parity and work towards overall diversity and inclusion.

Ashley: As CEO, what do you see as the most important part of running your business?

Remi: I’ve worked in many different roles in the wine industry, starting as a viticulturist in the vineyard and then working in nearly every department before moving into general management. When I started as CEO at Domaine Carneros, I dived into human resources and talent management, emphasizing the importance of the people and the culture at the winery. About a decade ago, the winery embraced Zingerman’s style of management which entails open book management where all employees have visibility into the company’s finances and encourages a culture of employee engagement and advancement. To build upon these tenets, we have launched a mentorship program where employees have an opportunity to be mentored by members of our management team. We provide opportunities and programs for career advancement, learning skills in and outside of core responsibilities, and internal promotions. We have recently launched the Le Rêve Scholarship program with both the University of California at Davis and the Culinary Institute of America, providing support for diverse students focusing their trajectory on promoting diversity and sustainability while attending the wine graduate programs at these partner institutions. 

Ashley: What goals are you still working towards in your career and for the brand?

Remi: At Domaine Carneros, we strive to provide the most memorable sparkling wine experience. We are always looking at ways to create more meaningful and memorable experiences for our hospitality offerings. Some recent examples include that our Bubbles & Bites tasting menu now changes seasonally, highlighting flavors of cuisines from around the globe to illustrate just how versatile sparkling wine can be. We’ve also introduced an exciting experiential tasting called The Art of Sabrage.  It includes a tasting of four wines, an abundance of local cheeses & charcuterie, and is topped off with a sabering demonstration!  Everyone is in celebration mode, so we’ve also developed a concierge-style custom tasting called Your Ultimate Carneros to help plan the perfect wedding proposal, birthday, anniversary, or anything that needs a special touch. You can see we are always creatively updating our guest experience which is something I have enjoyed working on with our team. For me personally, it is rewarding to be at a time in my career where I can give back to the community by mentoring others and developing scholarship and philanthropy programs with the team at Domaine Carneros.

Remi, thank you so much for taking the time share your insight and story with us. I think we can all agree, across any industry, it’s incredibly motivating to see a woman as CEO. Here’s to those who have come before us and those who are sending the ladder down from the top, here’s to you!

Thanks for sipping with us,

The Social Grapes | @smashleythegrape

#WomenMakingWine 2022, part 3: Gretchen Voelcker, winemkaer at Luna Hart and Piazza Family Wines

Vineyards at Piazza Family Wines, Ballard Canyon

Welcome back to my second annual series featuring women in wine who are at the top of their game. This year we have the privilege of hearing from women in various roles – from business operations to vineyard management, cellar masters to winemakers, and even CEOs/Presidents. The accomplishments of women in a male dominated industry is worth celebrating not only on International Women’s Day, but all month and all year for that matter. These amazing women are paving the way for future generations of female leaders and powerhouses in wine. I hope you enjoy learning about their journey and winemaking philosophy and feel as inspired as I do to go after your dreams. Check back here for updates as I continue to roll out these interviews daily on Instagram.

Next up, traveling to my happy place: Santa Ynez Valley to chat with Gretchen Voelcker, Winemaker at Piazza Family Wines and Luna Hart

Piazza Family Wines is located in the heart of Santa Barbara wine country in the rural AVA of Ballard Canyon, which is just a few minutes away from downtown Solvang in Santa Ynez Valley. The Ballard Canyon side is planted to more Rhone varietals and Syrah while Sta Rita Hills to the west is widely planted to Pinot and Chardonnay. What more could a wine lover need? We visited Piazza Family Wines this past fall and were introduced to the female winemaking team, vineyard views, and portfolio of wines. Our daughter was about 16 months old and she was thrilled to see women working hard outdoors and operating harvest machinery… I think she caught the wine bug.

This is the strong female energy that we love to celebrate in wine, and the inspiration for this #WomenMakingWine annual project. Winemaker Gretchen Voelcker is talented and innovative with the resume to back it up. Who here has tasted a skin contact Sauvignon Blanc or Graciano that undergoes carbonic fermentation? Gretchen has elevated the taste profile of these wines by taking a really cool approach. Fun fact: Graciano is a red wine grape from Northern Spain. If you enjoy Dolcetto, Beaujolais, or Garnacha give this one a try. Think violets, mulberry, pepper and cherry cola with savory undertones, medium tannin, medium body and high acidity. What I love most about Piazza and Luna Hart (Gretchen’s line of wines) is the focus on sustainable, organic, and/or biodynamic farming. I mentioned this a couple days ago and I’ll say it again, this approach really celebrates terroir and captures a true sense of place. I cannot wait to taste more from both labels – we enjoyed Gretchen’s wines so much that we joined the wine club which offers allocations from both Piazza and Luna Hart. Piazza Family Wines include Pinot Noir, Syrah, Chardonnay, and my beloved Graciano. Luna Hart offers Syrah, Syrah rosé, Sauv Blanc, Grüner Veltliner, and an amazing Cab Franc. We enjoyed this virtual interview with Gretchen and know you will too! I cannot rave enough about the wines she’s making – honestly, some of the best bottles we own.

Ashley: How did you get started in your winemaking career?

Originally from outside of Philadelphia, growing up, wine was not on my radar what so ever, but we moved to Brussels when I was in high school for my mother’s job. While there, my parents started getting into wine tasting and started to share that experience with me. In the beginning, it wasn’t wine itself that intrigued me, but the idea of creative science. Being a very left-brained, math and science type of girl, I have always searched for creativity within myself. I did not study winemaking in school but instead studied business and then plant sciences. After graduating, however, I remembered the intrigue of the industry and decided to give it a go. I have really built my career from apprenticing throughout the years and being fortunate enough to always work with small brands with a high degree of transparency.

Gretchen: What goals in winemaking are you still working to achieve?

Again, being that creative scientist, I am constantly seeking to experiment (of course nothing is new in wine, but new to me) with new ideas or play with new varietal. But at the heart of my style, I am working to make minimally manipulated wines that showcase balance, vintage and varietal typicity. Although I am lucky enough to work with all sustainable, organic and biodynamic vineyards, I also am constantly aiming to bring more sustainability into my wines and business.

Ashley: Do you think there’s a stereotype attached to female winemakers?

Gretchen: Not particularly. Having built my career in Santa Barbara after the women pioneers before me have laid the foundation, I have been so fortunate to not have a history of gender hardship. Santa Barbara is such a wonderful winemaking community and I have been lifted up by both men and women in my career and have never felt as though there is a particular stereotype.

Ashley: What is one of the hardest things about winemaking year in and year out?

Gretchen: The biggest challenge for me which I predict will only become more of a challenge, is to be able to make minimally manipulated wines as climate change continues to develop. As it is, working with Mother Nature keeps you on your toes. Every year I am dealt a completely new deck of cards and it is imperative that I can stay adaptable to that.

A lot of wines have a long list of hidden ingredients used in making the wines and most wines have at least a few undisclosed ingredients; my wines have only had a small amount of sulfur added to keep the wines healthy and tasty. By using less modern tools, I am aiming to give a more natural and timeless expression of the vineyards that I work with. The grapes are all hand harvested and when I choose to harvest, I seek find a balance of good acidity and flavor. In vintages like 2020, where we were faced with a lot of heat spikes in Santa Barbara, which I am presume will begin to become more common, it it a lot more difficult to find that balance in the fruit.

Ashley: Were you inspired by other female winemakers when you began your career in making wine?

Gretchen: From early on I was lucky to be surrounded by women in the industry. My very first harvest was at Rideau, founded by a woman of color, Iris Rideau, working under a young female winemaker, Amanda Baird, who showed me that it was possible to become a head winemaker in her late 20s. At that time, we also shared our facility with the all-star Kita Wines team, Tara Gomez and Tymari Lore, working around the clock to build their new brand. Of course, Tymari, my bff, continues to inspire me every day with her wine knowledge but also leadership. After that, I worked with Rideau’s next female winemaker, Adrienne St. John, who was my direct mentor. She taught me the importance of chemistry and sound fundamentals in maintaining a healthy winery. Needless to say, I was off to an empowering start! 💪

Ashley: In winemaking, is one more important than the other in terms of tradition vs innovation?

Gretchen: As I mentioned before, I think that winemaking has been around for so long that aside from new technological innovation, we are never re-inventing the wheel. A lot of the trendy new wines are made in the most archaic ways. I suppose then I put more value in tradition although for me it is often a personal experience of innovation, if that makes any sense.

Ashley: What is an favorite/unexpected yet incredible food pairing for any of your wines?

Gretchen: So many great ones to choose from! I love the Grüner with Sushi, spicy food and my favorite farmers’ market creation, chorizo and saffron mussels. The partially-skin fermented Sauvignon Blanc is absolutely a match made with salmon dishes. 

Gretchen, thank you so much for taking the time to share your expertise and passion for wine with us! We look forward to visiting the winery and following your career. We’re already big fans and love supporting your work.

Thanks for sipping with us!
The Social Grapes | @smashleythegrape

#WomenMakingWine 2022 part 2: Amandine Brillanceau, Cellar Master at Louis Jadot

Welcome back to my second annual series featuring women in wine who are at the top of their game. This year we have the privilege of hearing from women in various roles – from business operations to vineyard management, cellar masters to winemakers, and even CEOs/Presidents. The accomplishments of women in a male dominated industry is worth celebrating not only on International Women’s Day, but all month and all year for that matter. These amazing women are paving the way for future generations of female leaders and powerhouses in wine. I hope you enjoy learning about their journey and winemaking philosophy and feel as inspired as I do to go after your dreams. Check back here for updates as I continue to roll out these interviews daily on Instagram.

Next up, featuring Amandine Brillanceau, Cellar Master at Louis Jadot

Amandine is from Deux Sevres which is just south of the Loire Valley in France, so it’s no surprise that she has *cultivated* an impressive wine resume. She studied at the Agronomic School in Bordeaux and earned degrees in both Agronomy and Oenology. Her passion for wine grew through travel and interning alongside inspired French winemakers. Amandine’s experience in winemaking spans across several renowned regions including New Zealand, Australia, Oregon, and South Africa. She’s combined her passion and experience to grow into the role of Cellar Master in two prominent French regions: Rhone Valley from 2014 to 2017 and Burgundy where she now works at Louis Jadot.

Located in Beaune, Louis Jadot has incredibly deep roots in Bourgogne dating back to 1859. I like to refer to Louis Jadot as “America’s Sweetheart” because the wines are well-known here in the US and loved by so many for its tradition and quality. Louis Jadot is one of the most celebrated exporters of French wine and marketed as America’s #1 French wine for good reason. These red and white Burgundies are not only accessible, they are approachable and affordable. Louis Jadot’s portfolio includes everything:  inexpensive Burgundy and Beaujolais, wines from Chablis and Côte de Beaune, as well as grand cru wines from France’s top vineyards.

When I think about the rich history of Louis Jadot an instant sense of tradition comes to mind. The thing that really impresses me as a consumer/wine student/creator is how the Louis Jadot brand and Domaine has not only grown and evolved with the times, but how they’ve done so while upholding the region’s deep tradition and values. To me, that is just really cool. The wines are a benchmark for Burgundy and they’re delivering a product that appeals to novice and expert level enthusiasts. I personally loved learning that Louis Jadot has a female Cellar Master and one with such an exciting background and fresh perspective. It all makes sense now!

Without further ado, our virtual interview:

Ashley: Can you provide some insight into your day-to-day operations as Cellar Master?

Amandine: Cellar team management (7 people). Planning work and adjustment, tasks follow-up. Daily tastings enabling to organize the cellar work, traceability, various projects monitoring etc …

Ashley: You have experience in both new and old-world wine regions, how has this contributed to your success in Burgundy?

Amandine: Adaptation ability due to the fact that I worked in very different winery profiles (different material/tools, different company and organization profiles).

Openness and curiosity allowing me each time to tackle different challenges.

Ashley: What do you find to be the most interesting part of your job? What are some challenges you’ve overcome?

Amandine: Never bored! The wine world has no limit, it is always moving ! My biggest challenge was to enter Louis Jadot. Burgundy was a dream and every work experience was slowly helping me to get closer to Burgundy. Leading a team was also a new challenge I had to take up, because it was a first experience to me. Showing my skills and my competence to my team enabled me with time to get closer to them.

Ashley: Of the wines in your portfolio, can you share a favorite (and unexpected) food pairing?

Pernand-Vergelesses Les Combottes paired with a wok full of Asian flavours: the Combottes vineyard produces a very aromatic Chardonnay wine, with intense flavours. It is the best companion to sweat-and-sour notes, it’s nice tension enhances such dishes.

Ashley: In winemaking, is one more important than the other in terms of tradition vs innovation?

Amandine: Tradition is a key value in Burgundy – it represents a bridge between Burgundy history and today’s winemaking science. It is crucial to me in order to build a harmonious whole. Therefore, it is a never ending process swinging between past acquired experiences and today’s knowledge. Always innovating and constantly searching for perfection.

Amandine, thank you for taking the time to share your experience and insight with us. Cellar Masters wear a bunch of different hats. From managing inventory to knowing the ins and outs of harvest and more. It’s inspiring to see you manage a wide range of responsibilities for such a prominent French producer. 

Thanks for sipping with us,

The Social Grapes | @smashleythegrape

#WomenMakingWine 2022 part 1: Leah Jorgensen, winemaker and owner of Leah Jorgensen Cellars

Welcome back to my second annual series featuring women in wine who are at the top of their game. This year we have the privilege of hearing from women in various roles – from business operations to vineyard management, cellar masters to winemakers, and even CEOs/Presidents. The accomplishments of women in a male dominated industry is worth celebrating not only on International Women’s Day, but all month and all year for that matter. These amazing women are paving the way for future generations of female leaders and powerhouses in wine. I hope you enjoy learning about their journey and winemaking philosophy and feel as inspired as I do to go after your dreams. Check back here for updates as I continue to roll out these interviews daily on Instagram.

First up, Leah Jorgensen of Leah Jorgensen Cellars

Maker of Oregon’s Premier Cabernet Franc

Oregon is not only cool in climate, but just straight up cool. The state is leading the US in terms of organic vineyards, biodynamics, and sustainable practices. These are some of wine’s biggest buzz words and that’s not changing anytime soon because it’s cool to care about nature. Personally, there is no better sense of the word “terroir” than a wine that is made with minimal intervention and/or biodynamically. Combine this approach with with cool, rainy climate along with pristine soil types and *viola* – world class wine from vine to glass. Leah is a prominent member of the winemaking community in Oregon with deep family roots. Oregon is known for Pinot and Chardonnay that align with Burgundian palates, but what I love most about Leah’s wine is how she is leaning into grapes and styles of the Loire Valley (think Cabernet Franc, Sauvignon Blanc). While her Cabernet Franc is hands down show-stopping, I have to give a shoutout to “Tour Rain” which is not only a clever play on words, but truly one of a kind in taste. It’s made with 40% Gamay Noir and 60% Cabernet Franc, which is actually a classic Loire blend. Imagine fresh blooms mingling with bright red fruit and undertones of pepper – it’s enticing. Be sure to check out her wines!

Without further ado, here’s our interview:

Ashley: Why did you choose to become a winemaker? 

Leah: Honestly, I grew tired (and bored) with working in winery sales and marketing – which I had been doing for about a decade before shifting gears to work in the cellar.  I was always interested in wine production, but having worked my way up the ranks in a steady upper management position (and salary), I was afraid to take the plunge into cellar work.  For one, it would be a major pay cut.  I was also concerned with the instability of part-time seasonal work that comes with harvest internships – a necessary step in the winemaking journey.  When I finally decided to “go for it”, I just trusted the process and turned my attention to learning and studying.  I enrolled in a local winemaking program while working local harvests.  I managed to pay the bills with part-time evening work at a Portland wine bar while doing some winery marketing consulting on the side.  After my first crush, I knew I was headed in the right direction and I made it my purpose to learn everything I possibly could about winemaking.  While cellar internships are essential, I found the classroom to be critically important in taking serious steps to become a professional winemaker.  So, I guess I would say my obsessive “curiosity” drove me to study winemaking because I really wanted to understand and learn everything I could possibly learn about how wine is made, what can happen during the winemaking process, and most importantly, how to be competent about what is happening during the winemaking process.  I tend to believe if you are truly passionate about something, you don’t want to learn a little bit about it.  You should become voracious about learning everything about your passions, right?  Cutting corners or skipping the classroom experience wasn’t an option for me.  By the time I completed the 2year program, it was clear to me that I was right where I wanted to be – and I had the tools I needed to have confidence in my ability to make wine professionally.  To this day, I read research assays on winemaking all the time – published via UC Davis, the AWRI, etc.  I’m not in winemaking for any other reason but to continue to learn and understand the nuances of a subject that is really exciting, complex, and interesting to me – and then putting that knowledge and expertise into practice.

Ashley: Do you think there’s a stereotype attached to female winemakers?

Leah: Not really.  But, I do think it depends on who you’re asking.  There are certain consumers out there who would prefer it if my husband was the winemaker in my family.

What do you find to be the most interesting part of your job?

Most interesting: the fact that no two vintages are the same, so my work is never the same.  My work as a winemaker is to look closely at what each vineyard site and what each vintage is giving me.  I make all decisions based on those two things. It’s never predictable and once the fruit comes in the doors, after deciding when to pick, I get the joy of putting that knowledge about site and the vintage to work to create something that will forever reflect a specific time, place and moment in history.  I mean, how many people are lucky to experience something like that?  I’m grateful for the opportunity to have a life’s work, a study, if you will, on my chosen discipline.

Ashley: What goals in winemaking are you still working to achieve? 

Leah: It is my intention to see that Oregon is included among the most important places/regions in the world for growing exceptional Cabernet Franc.  I am passionate about the vineyards I work with – I’m committed to them, even during challenging times like right now with two years of dangerous drought impacting Southern Oregon.  Climate change is affecting the whole west coast – we can’t be complacent and think it’s only a problem in some regions.  We all need to consider this impact on American agriculture.  

It is also my intention to help reshape the narrative on American Cabernet Franc.  California has long held the standard to which American Cabernet Franc style has been expressed.  I think it’s time to change the standard.  Cabernet Franc is one of the most elegant, ethereal, complex varietals in the world of Vinifera – and I’m definitely challenging the status quo style by not using new oak, picking earlier, using irrigation methods and canopy management systems to influence plant chemistries (especially in reducing the production of methoxypyrazines), etc.  

It’s my goal to get credit for pioneering American Cabernet Franc Blanc.  As a woman winemaker I have already watched other winemakers take the credit.  I’m not interested in being the center of attention; I’m interested in fairness, gender equity, and making sure credit is given where credit is due.  This is not just for me but for any marginalized winemaker today and in years to come.   If I don’t claim it, someone else will.  One way to help put an end to unfairness and challenges for women and other minorities in winemaking is to make sure we amplify their good work, that we probably credit them for the contributions they make.

Last, it’s my goal to create a distinguishable, classic Oregon Cabernet Franc.  My hope is that one day when somms and professionals taste Oregon Cabernet Franc they are able to identify it as Oregon Cabernet Franc.  Our region is unique.  Just as the Willamette Valley isn’t Burgundy, the Rogue Valley isn’t the Loire Valley or Bordeaux’s Right Bank.  It’s a special place that happens to have soils and climate and elevations that are home to world class Cabernet Franc vines.

Leah, thank you for sharing your insight and wines with us. The Social Grapes appreciates all that you do to encourage women to meet their full potential, which includes donating a portion of the sales from this rosé to women’s academic scholarships – especially in STEM studies.

#ProstEveryMoment with Wines of Germany

This time of year in Germany is incredibly special because Christmas is a really big deal for the entire country. The temps have dropped, crowds are merry, and snow is falling. Big and small towns everywhere are covered with decorations and beautiful lights, while Weihnachtsmarkt (Christmas Markets) take over the streets. The concept of Christmas Markets originated in Germany but are now setup around the world, including here in the US. December
is the perfect time to go out with a bang and explore something new, something you may be unfamiliar with as a wine novice…. and that something is German wine. Why Germany? For the Christmas vibes and rich history, of course! Travel may not be in the cards for everyone this year, including us, so the next best thing is to escape by glass. This past weekend we imbibed in all things German – from the amazing varieties and comfort food to German Christmas
songs. I’m officially in the holiday spirit thanks to German Wines USA! I don’t know if you know this about me, but I love German culture. I studied the language in High School all four years including AP classes and had the best teacher who would get carried away with tradition – it was contagious. German class influenced my perspective and had a positive impact on the person I’ve grown to be. That’s why this German Wines feature is very exciting for me! The
best way to learn is through taste, so let’s dive into some well-known varieties, but first let’s raise a glass and “Prost” which is the German word for cheers. Ready? Eins, zwei, drei…. Prost!

The region: Baden

(pronounced like Baa – den)

Baden is located in southwestern Germany, making it the warmest wine producing area and most
southernly anbaugebiete aka wine region. It’s the third largest winegrowing region in Germany and a great travel destination if you’re interested in adding Alsace, France or Northern Switzerland to your itinerary. Vineyards grow between the Black Forest and Rhine River, so it looks like a narrow strip that meanders down about 250 miles to the Swiss border. The best vineyards are planted on south-facing slopes atop Kaiserstuhl which is an extinct volcano with soils that give off a little extra heat. The volcanic soils, south-facing slopes (important because it receives more direct sunlight) and southern location of the region means that the wines here are full-bodied and concentrated with some of the highest alcohol levels for German wines. Baden wine producers are making some fantastic Spätburgunder aka Pinot Noir as well as Riesling and Grauburgunder aka Pinot Gris.

Wine producing countries in the European Union (EU) are categorized into zones according to climatic conditions. All of Germany falls under zone A with the exception of Baden. Baden belongs to wine-growing zone B which is the same as Loire, Savoy, and Alsace in France. If you’re a fan of wines from those three French regions, and to be honest it’s hard not to be, you really should consider exploring Baden as well! Fun fact: in German, Baden means baths. The name refers to warm mineral springs and the history dating back to Roman times – this was thee hub for Roman bath culture. Royals and nobles would travel near and far to embrace these magical “healing” baths and their positive effects.

Since we’re on the subject of translation… let’s break down a couple interesting translational tidbits about Baden’s wine, starting with Spätburgunder. In German, spät means late and burgunder means Burgundy which makes sense because Spätburgunder is German for Pinot Noir (Pinot Noir is thought to originate in Burgundy). The “late” part could literally mean that the fruit is left to hang on the vines a little longer, giving the grapes more ripeness and the wine a more concentrated flavor. However, the warmer and more arid climate of Baden compared to Burgundy may play a role as well. This could be a more romanticized translation and less factual, but I think it’s a fun anecdote to consider. Next up we have Grauburgunder (sometimes spelled Grauer Burgunder), or Pinot Gris. In German, grau means
grey. The color of the grape skin is greyish-blue, even though it’s a white wine.

Die Weine

Let’s start with a 2015 Grauburgunder, but not any Grauburgunder… Schloss Ortenberg GrauererBurgunder made with fruit from Alte Reben (old vines). This estate has deep roots dating back to WWII. It was once a hospice for the people of Offenburg, but was impacted by the events of the war and became property of the city, which it is still owned by today. This is a small production wine, so if you love it like we do, stock up! This rare beauty is smoky and nuanced with spice, ripe apple, and pear. It’s lean with bright acidity, so we paired this with homemade Bavarian pretzels and fancy mustard. Wowza, I think I have a new favorite wine + snack pairing!

Next up we have a 2019 Riesling Trocken from Weingut Burg Ravensburg located at the northern end of Baden. Riesling is really an exciting variety – it’s versatile and intriguing. It can age beautifully and drinks well young! It’s delicious dry or sweet, still or sparkling. If you’re all about dry wines, make sure to look for “Trocken” on the label. This means it’s dry while “Halbtrocken” is off-dry. Makes sense since halb means half in German so it’s halfway between sweet and dry. Burg (German word for Castle) Ravensburg is one of the oldest estates and towers high above the hills in Kraichgau where wine has been produced since the 13th century. All that to say it’s no surprise this wine is an absolute showstopper. It’s mineral driven, precise, and well balanced. The nose is perfumed and enticing as well while green fruit (apple and pear) mingle on the palate with fresh citrus and minerals. This wine goes down easily on its own, but I highly suggest pairing it alongside German Potato Salad. Shop this incredible bottle – I highly encourage you to stock up! We paired this with German Potato Salad and du meine Güte… this flavor combination made our spirits bright.

Our final wine of Baden is a 2015 Spätburgunder (Pinot Noir) from Freiherr von Gleichenstein Hofgarten. Hofgarten translates to “noble house,” so this really is some elegant juice! This estate has been in the family for about 400 years in Oberrotweil which is the largest of the seven wine-growing communities near the town of Vogtsburg in Kaiserstuhl. This wine is earthy with mushroom flavors, juicy red apple, cranberry, pomegranate, cherry, subtle minerality and rose petal. This 2015 is drinking like a dream right now! We paired this with homemade spaetzle which is actually easy to make! Here’s a tip and probably my best idea of 2021: sprinkle in truffle zest AND sub your olive oil with truffle oil for the spaetzle. You can thank me later!

There you have it!

The perfect ending to 2021 starts and ends with German wines! I hope you feel inspired to treat yourself with some of these exceptional bottles from Baden, Germany. I hope we can make the pilgrimage in the new year, but until then I feel lucky for what we have.

Thanks for sipping with us!

Ashley | @smashleythegrape

Sauv Blanc, hold the alcohol.

Introducing the world’s first alcohol-removed Sauvignon Blanc from Marlborough, New Zeland: Geisen 0%!

The Why:

YOU GUYS! I am so excited about this for several reasons. First of all, I’m a lady who plans on growing a family and I’m also an avid wine drinker. Having gone through one pregnancy, let me tell you… alcohol removed wine is a real treat! Surprisingly, I loved taking a break from alcohol for 9 months and instead sipped on delicious mocktails and alc-removed wine; that’s not to say I didn’t think about wine from time to time. The one I missed most during my pregnancy was Sauvignon Blanc – probably because I had intense cravings for all things citrus throughout the second and third trimesters. Sauvignon Blanc from Marlborough is known for being deliciously tart with flavors of lemon juice, lemongrass, lime, grapefruit, pear, and passionfruit – basically all the things this mama bear craved! Also, if you’re nursing and on the fence about whether or not to consume wine, because lets be honest there are arguments on both sides, this is a really great option! Secondly, dry January is becoming a very real trend and I actually love this concept. Greg and I decided to partake in a modified version we’re calling *damp* January. We’ve cut out alcohol Mon – Wed, allowing ourselves to open bottles Thurs – Sun. I’m not gonna lie, some days are harder than others which is why this option of alcohol-free wine excites me! For us, wine isn’t just about getting a nice little buzz. We enjoy the social aspect and how it reminds us to slow down and take time to relax. We also enjoy food and wine pairings – a great way to treat yo’ self for surviving parenting + work during a pandemic day in and day out. Giesen 0% allows us to do all of this while sticking with our goal of cutting out the buzz part-time. Lastly, the Giesen brothers have a great reputation for making fantastic wine from the top Sauvignon Blanc regions of Wairau Valley and Awatere Valley in Marlborough, New Zealand for almost four decades. Marlborough is at the top of my list for wine travel once the pandemic ends!

The How:

Giesen uses premium, full-strength Sauv Blanc in their process and combines tradition with modern technology known as an advanced spinning cone. Spin cone technology contains upside cones – half of which spin while the other half are fixed. In an environment that feels like it’s in a vacuum, cones start to spin until wine transforms into thin liquid films. A cool vapor-like element rises from the wine, carrying the yeasts and volatiles away from the liquid film. Using this advanced tech, first the aromas are removed followed by the alcohol. Aromas are collected reintroduced into the wine so you don’t miss out on the enticing nose. The final blend of Sauvy B grape juice + natural yeasts adds texture and body. This results in a dry, refreshing, aromatic, and delightful wine sans alcohol.

The Where:

More on Marlborough because if you love Sauvignon Blanc, you need to explore this region since Sauvy B makes up a majority of the plantings here. Most vineyards are planted to either Awatere Valley and Wairau Valley which is the larger of the two. In Wairau, the days are long and sunny, resulting in tropical flavors in the wine. It’s an interesting spot though… there are many sub-valleys that have different altitudes and aspects, so producers have various elements to work with. On the other side, we have Awatere Valley which is drier, cooler, and windier than it’s big sister. This makes a style of wine with pronounced herbaceous flavors and higher acidity. Giesen uses Sauvignon Blanc grapes from both regions, so you get the best of both worlds: passionfruit, pineapple, lime zest, lemongrass, grapefruit, and green bell pepper. It’s high in acidity, crisp, and light – medium bodied. I would pair this with a salad or chips and guacamole. Of all the alcohol removed wines I’ve tried, and I have tasted my fair share, this is the best!

This wine glass was specifically made for sipping Sauv Blanc – highly recommend trying this!

Thanks for sipping with us!

The Social Grapes

Follow me on Insta for daily wine inspo @smashleythegrape

Jackson Estate Wine Pairing 2019 at the historic Westgate Room

Fine California Wine Meets Fine California Cuisine

A wise man once said that drinking good wine with good food in good company is one of life’s most civilized pleasures. This combination of words perfectly captures the experience we recently had while dining at The Westgate Hotel, an iconic San Diego landmark located in the heart of downtown. Visiting The Westgate is like traveling back in time – think glitz & glam of the roaring 20s meets rich & romantic French charm. Add a touch of San Diego’s laid back vibe and voila! You have the fixings for a one-of-a-kind experience. When we first arrived, I loved the ambiance but must admit that I was concerned we were about to revel in the spirit of snobbery and pretension. I have never been more wrong! The staff, company, Executive Chef Fabrice Hardel, and Sommelier were incredibly kind, down to earth, and personable. This building’s architecture is incredibly meticulous and grand – two things that will definitely make you stand out in an otherwise laid back city. Adding friendly service on top of such grandeur puts dining at The Westgate Room in a league of its own.

The Westgate is doing a fantastic job of producing high quality food & wine pairing dinners. What exactly does this mean? Basically, the Executive Chef prepares a menu and the Sommelier curates the perfect glass to accompany each course. This dinner is planned in advance, so make sure to check the event schedule and book a spot! At this event there were a total of 8 guests. Each group or couple had their own table and we were served not one, not two, but three courses.

This particular event highlighted the versatility of Kendall Jackson’s Estate Collection. If you think you know Kendall Jackson’s portfolio, think again. It’s so much more than an accessible wine sold at grocery stores for a reasonable price. There’s a whole other side to this winery – a side I’m excited to write about! We kicked off the night with Chardonnay from Santa Maria Valley. Please note that Kendall Jackson is located in Sonoma, but this particular wine is made with grapes grown in Santa Maria Valley AVA which is located in Santa Barbara County. Because of it’s close proximity to the Pacific Ocean, Santa Barbara’s cool climate Pinot Noir and Chardonnay are considered world class – and this glass was the perfect example of that. It was full of delicious notes of zesty lemon, stone fruits such as Asian pear and nectarines, minerals, and lively acidity. As we swirled, sniffed, and sipped, our very knowledgeable Somm guided us through the vineyards and cellar. If you’re a wine nerd like me, you will love this! She made wine tasting user friendly. As she guided us through our first wine, the servers brought out an Amuse Bouche – Ahi Tuna on lime supreme rice cracker. It was incredibly refreshing and paired excellently with the Chard.

We got topped off – because that wine went down way too easy – and moved onto our first course of the night. My favorite… drum roll please… Day Boat Sea Scallops with Maui pineapple, shiso, and peach vanilla gastrique. To say this was prepared to perfection is an understatement. I’ve dined at my fare share of upscale, fine cuisine restaurants and these scallops blew me away. Perhaps it was the wine pairing that elevated my dining experience. Regardless, the team knocked it out of the park with this one.

Our second course was Grim Beef Tenderloin. Now I’m no meat connoisseur, but this cut was perfectly juicy and flavorful. Accompanying the beef was smoked potato puree, roasted parsnip, and and truffle jus. All the savory and herbal goodness was perfectly curated to pair with Pinot Noir from Anderson Valley. Anderson Valley AVA is located North of Sonoma in Mendocino County. Mendocino has a reputation as being coastal, cool, elegant, and organic. Anderson Valley is producing some incredibly exciting expressions of Pinot Noir. The fruit is bright, acid is high, and alcohol is medium. Wild strawberries take the lead as well as minerals, plum, and cedar. The higher acid on this wine perfectly cut through the savoriness of the dish – so much balance and harmony here.

Cheese lovers, this third course is for you! After a savory second course, it was refreshing to enjoy Warm Goat Cheese Crottin plus herb salad with aged balsamic vinegar. We sipped Petaluma Gap Pinot with this baby. Fun fact: this is the first vintage of Jackson Estate Petaluma Gap Pinot! This AVA benefits from marine breezes, fog, and gusty winds making this a cool climate pocket. The result? Small berries with thicker skins. This Pinot was full of red and blue fruit – it was just savory enough with high acid. The savory notes and high acid went incredibly well with the saltiness and high acid in the food. Pro tip: two components in food that make wine taster softer are salt & acid. These components make wine taste less dry and bitter while highlighting fruitiness.

Think Cabernet and dessert pairings are off limits? Think again! I’ve actually done cake and wine pairings before, and let me tell you… it works. It works really well. I was pleasantly surprised to wrap up the evening with Alexander Valley Cabernet paired alongside Cocoa Crumble Vanilla Gelato. If Napa Valley Cab is king, Sonoma Cab is queen. This is why the pairing worked so well! Sonoma Cab has all the complexity, depth, and balance without the austerity that is often found in Napa Valley Cab. It feels lighter on the palate and overall very approachable. This wine was full of rich blackberry, red fruit, and finished with high acid and supple tannin. It was a treat in and of itself!

We’ve said this a few times and I’ll say it again, experience and hospitality can make or break a wine tasting. This applies to the culinary world as well. The friendly staff, knowledgeable / personable Somm, and talented Chef made this evening exceptional!

Dining at The Westgate Room is worth the time and money, but it’s not your average restaurant. This place is special which makes it the perfect destination for holidays, birthdays, anniversaries, or couples who are looking to step up their date night game! This is officially on The Social Grapes approved and must-visit list.

Thanks for sipping with us!

The Social Grapes | @smashleythegrape

You Stay Brunchy, San Diego!

brunch (n): a socially acceptable excuse for drinking champagne in the morning.

Example: Brunch without champagne is just a sad breakfast.

Who else agrees that Saturday mornings were made for mimosas and brunch? San Diego is known for outdoor dining and day drinking by the beach. Greg and I wanted to class it up for brunch this past week, so we paid a visit to JRDN at Tower 23 in Pacific Beach. The weather could not have been more perfect. It was sunny and 78 with the coolest of ocean breezes to moderate our temps. JRDN is known for delicious food, good wine, delicious AM cocktails, and beautiful beach views. You can build your own mimosa or simply rely on your waiter/waitress to recommend a good wine…. PS Order the Languedoc Rosé. You can thank me later. The ambiance is modern meets beach chic. Mimosas and wine flowed all around us as friends gathered for a little hair of the dog!

Surround yourself with good food, not negativity

Regardless of your hungover state, the brunch menu here will give you new life! If you’re like me, champagne is a must for brunch! Not only did we get a good deal on champagne splits, but it was freakin’ Moët & Chandon – one of my favorite champagne producers. Moët & Chandon NV Brut is recognized for its bright fruitiness, crisp palate, and elegant finish. All three champagne varieties are included in this bubbly: 40% Pinot Noir, 40% Pinot Meunier, and 20% Chardonnay. This champagne is golden in appearance and pronounced on the nose! It opens with green apple and lemon citrus followed by white florals, limestone minerals, and my favorite flavor in good champagne… brioche! We paired shrimp cocktail with this sumptuousness wine and it was a match made in seafood heaven!

Now let’s chat about our entrees. My mouth is watering at the thought of these dishes! Greg ordered a customer favorite – the Lobster BLT. People come from all over San Diego County to indulge in this masterpiece of a sandwich! Between the bread you can expect delicious tarragon aioli, savory bacon, crisp butter lettuce, and juicy tomato… did I mention the bread was brioche? So. Much. Yum. This entree paired very well with 2 wines …. yes, we paired this with 2 different wines because that’s what you do when you’re a foodie & certified wine pro! We had to pair this with our champagne because the lemon citrus + brioche notes in the wine popped alongside the dish!

Another MUST and classic food + wine pairing is Chardonnay and lobster. The Chard BTG (somm talk for “by the glass”) is from Hartford Court Winery located in Russian River Valley, Sonoma. This style of Chardonnay held up nicely against this savory yet light Lobster BLT. There were pronounced flavors of butter and cream, indicating that this wine undergoes secondary fermentation. These notes were complimented by stone fruits, hibiscus, and slate minerality. It was medium body and high in acid – a perfect match for the acid squeezed from the lemon onto the sammy. Side note regarding the side dish, Greg ordered TRUFFLE fries that were made for this Chardonnay. Not going to lie, I think this is what I’m ordering next time we’re here! Greg, you won the dish off yet again…

Don’t get me wrong, my entree was fabulous and totally extra in the best way! Yours truly ordered the Eggs Benedict. This wasn’t just any eggs benny, nope. It was eggs benny with Kobe beef! Yes, you read that right! If you’re a meat lover like me, this hot ticket brunch item has your name written all over it! Bonus: this hollandaise sauce has a touch of ponzu. Ponzu is great because just about every end of the flavor spectrum is covered – salt, bitterness, sweetness, and acid. This balanced out the creamy hollandaise sauce for a harmonious flavor composition!

About the wine… It was a little too warm and early for a red wine, plus I was craving something crisp. So, when you’re in between white and red the best course of action is rosé! Lucky for me and all JRDN goers, they offer a Languedoc rosé BTG! It was fantastic and I can’t stop thinking about it.

Like Provence, Languedoc is a well-established French rosé region. Languedoc is located on the SW side of the Rhone Valley, so by knowing that you might have an idea of which grapes were used in the making of this wine. I’ll give you a hint: Syrah and Grenache. I’m all about a Syrah or Grenache rosé these days… the two blended is even better! This rosé is medium bodied with medium + acidity. When you have food with high acid, you want equal levels of acid in your wine. As for the flavor I was hit with pronounced wild berries, macerated raspberry, some stone fruit, lemon zest, and sandy minerals. This wine also had great structure for being a rosé! I may have sipped it too fast and needed a second glass to enjoy with my breakfast potatoes!

Saving the best for last!

Dessert is my love language. The dessert menu at JRDN is full of sweets, treats, and post-meal libations that will make your heart sing! We shared a plate because #waistbandprobs are real. After perusing the options and some spirited debate between them, we compromised on something light, crisp, and delicious:  a lemon-lavender panna cotta. Er. Mah. Gerd. So good. The delicate flavors were perfectly intertwined, and the swirl of sugar cookie was the perfect sweet crunch. Oh, and did I mention the blueberry glaze on top? Yeah, there was a blueberry glaze. Now, I know what you’re wondering… whatever did we have to drink with this tasty treat? The dessert wine list did not disappoint and offered the perfect companion:  a late-harvest Cuvee Auslese from Kracher Wines.  This balanced, golden goodness from Austria is a blend of Chard and Riesling and brought the perfect addition of honey, cream, and stone fruit to round out the course.

To top off all the amazing food and wine, the incredible views, and stellar atmosphere was some impeccable service. Our waitress was friendly, efficient, and helpful with any questions about the menu. For those visiting from out of town or locals looking for an opportunity to #treatyoself, we highly recommend JRDN at Tower 23. This is a fantastic restaurant for bigger groups, FYI. We can’t wait to visit again!

Thanks for sipping with us,

The Social Grapes | @smashleythegrape

Girls Night In ft. Risata Wines

GNI is the new GNO!

Today is the second annual GIRLS’ NIGHT IN Day! This is an opportunity for women to come together and celebrate friendship. As my fave TV character Leslie Knope once said, “anytime a group of women get together, we embody the spirit of the holiday.” Similar to Leslie, female friendship means the world to me! As a navy wife, my husband and I spend weeks or even months away from each other because deployment life sucks! There’s no way I could get through the time apart without a supportive, fun-loving squad. I love and adore my friends – they are basically like family to me. We’re constantly in group texts, tagging each other in memes, and show up when it’s needed most. That’s why I wanted to bring something special to the table this year. Luckily, my inner circle of women love wine as much as I do! This year, we popped bottles of Risata sparkling wine because it’s a freakin’ celebration anytime a group of women get together. Risata produces wine with grapes sourced from top vineyards in Italy. Our weekend line-up included Sparkling Rosé, Prosecco DOC, and Moscato d’Asti DOCG. Lets dive deeper into each of these, shall we?

Sparkling Rosé

What’s better than a bottle of bubbly? A bottle of pink bubbly! Our wine tasting started off with Sparkling Rosé because rosé is a state of mind! The varietal composition is 70% Chardonnay and 30% Pinot Noir. It is made in an extra dry style with only 17 g/L of residual sugar. This is exactly what you want out of a rosé and is very easy to drink! It’s incredibly crisp and refreshing with notes of strawberry, raspberry, and layers of florals plus a touch of brioche. Ever wonder how rosé gets its beautiful pink hues? I will tell ya! Grape juice is typically free of pigment, so the color comes from grape skin contact during the first fermentation when base wine is produced. Sparkling Rosé is typically a little more intense in structure and flavor because of this. This one paired incredibly with chicken salad!

Prosecco, please

Next up: Prosecco DOC. I’m a big advocate of Prosecco and think this bubbly is simply delightful. The grape in Prosecco is Glera, but it hasn’t always been that way. In the 80s, Prosecco was the name of the grape as well as the region until this wine grew in popularity and the varietal was renamed. This wine is produced using the tank method which is rather affordable, this contributes to the accessibility and reasonable price point of this wine. In the tank method, there are 2 fermentations, no oak aging or extended time on the lees. The first fermentation takes place in stainless steel tanks to preserve fruity and floral flavors that could potentially get overpowered by oak nuances. The second fermentation takes place in a sealed tank that can withstand the pressure of CO2 as it’s dissolved into the wine. Risata Prosecco is classic with notes of pear, peach, crisp apple, and citrus. There’s slightly more RS in this one, but I’m here for it! Paired well with popcorn and sushi!

@stayclassywalter loves girls night in!

Moscato d’Asti for dessert

Last but most certainly not least, we popped open some Moscato d’Asti! I tasted my way through Piedmont, Italy back in May and fell in love with this wine! Every time I sip on this I’m immediately transported to cobble stone streets and vineyard covered hilltops. It was fun to share this one with the gals and chat about travel destinations. Risata Moscato d’Asti DOCG is slightly sweet and offers flavors of peach, melon, lemon citrus, and honeyed apricot. This is made with 100% Moscato Bianco di Canelli and is low in alcohol which means you can drink two bottles instead of one! This pairs perfectly with dessert – especially tiramisu!

pop, fizz, clink with @travelandchampagne

Here’s to good friends, great adventures, and making moments sparkle. I hope you are spending today and tonight with some of your besties! Be sure to pick up a couple bottles of Risata sparkling wine – available at Target! Cheers!

Thanks for sipping with us,

The Social Grapes