Thursday, July 2, 2026

From Gold Ridge Organic Farms with Love - It’s all happening at Gold Ridge Organic Farms in Sebastopol.




From apples to olives to citrus to art—Brooke Hazen, farmer, founder and visionary of the 88-acre certified organic farm and orchards, continues to innovate (and in some places excavate) as he develops new ways to share the experience of agriculture. 

I’ve visited the farm several times over the years and changes and improvements are always in play. 

On Saturday June 27, 2026  I attended a small event to introduce the new olive oil labels and new art, a mural titled Love from Sonoma County created by artist Teri Sloat. 

The new colorful bottles and labels reflect Brooke’s emphasis on embracing the joy of everyday living. and mirror the character of the farm itself. Festive and bright, the purple labels are featured on the small batch olive oil blends and the golden yellow labels on the citrus flavor oils. 


A range of appetizers were presented at the event highlighting the flavors and versatility of the  oils and a Rosemary mocktail made of apple cider syrup and balsamic vinegar. 





A Walk in The Groves 



A stroll through the olive groves led to Brooke’s latest creation an authentic stone cottage built to exacting specifications, with art throughout from the patina of the paint on the walls to the hand hewn countertops in the kitchen. 





Standing before the cottage one could easily feel as if they were in France or Italy gazing out on the orchard where families can bring their kids to collect apples from the U-Pick Apple rows. 

A soon to open Apple Press facility in Santa Rosa will allow the public to bring their own apples to make cider. It’s all part of Brookes philosophy of putting the culture back in Agriculture. Bridging farming and community to make a difference in people’s lives. 


Check out the Gold Ridge Farms website for farm shop hours and a calendar of events. 




Thursday, June 18, 2026

Wine Road Podcast - That's A Wrap! with Beth, Marcy & Richard

 Wine Road Podcast - That's A Wrap! with Beth, Marcy & Richard

After 10 years, 255 Episodes and 6 Taste Awards -- it's time to say Farewell!

Tuesday, June 2, 2026

Drink This with That - Jamaican Cuisine


For years everything I knew about Jamaica came from Bob Marley albums and the movie Cool Runnings, about the country’s Bobsled team. Aside from Jerk Chicken, I knew nothing about the nation’s food. That all changed when I finally visited and learned first-hand about the incredible flavors of Jamaican cuisine. Bold, aromatic, and layered with influences from Africa, the Caribbean, Jamaican food balances heat, sweetness, acidity, and spice—often within a single dish. The bold flavors and layers of spice make it challenging for wine pairing. Look for wines with good acidity, moderate alcohol, and, in some cases, a touch of residual sugar to temper the heat and elevate smoky flavors.

Jerk Chicken

Jerk chicken is one of Jamaica’s most iconic dishes. More than just street food; it is a point of national pride and a staple at social gatherings, and celebrations island-wide. The chicken is marinated in a mixture of Scotch bonnet peppers, allspice, thyme, garlic, and ginger, then grilled over pimento wood or charcoal. The result is smoky, spicy, and deeply aromatic, with a balance of heat and earthy sweetness.

+ Riesling

+ Gewürztraminer

+ Zinfandel

+ Rosé

Ackee and Saltfish

Ackee and saltfish is Jamaica’s national dish. The dish is savory with subtle sweetness and a gentle richness, balanced by bright aromatics. The Salted cod is sautéed with onions, tomatoes, peppers, and spices, then combined with ackee fruit, which has a soft, creamy texture like scrambled eggs. The ackee fruit is the national fruit of Jamica that grows from orange-yellow pods. When ripe, the pods burst into sections revealing shiny black seeds, like big Googly-eyes, surrounded by the yellow flesh of the fruit. The seeds are toxic so best to enjoy this dish as prepared by a professional.

+ Sauvignon Blanc

+ Chenin Blanc

+ Albariño

+ Unoaked Chardonnay

Oxtail Stew

Jamaican oxtail is slow-braised until the meat becomes tender and gelatinous, often cooked with butter beans, herbs, and a rich, savory sauce. The dish is deeply flavorful, with layers of spice, sweetness, and umami. The texture is rich and hearty, making it one of the most satisfying dishes in Jamaican cuisine.

+ Syrah

+ Malbec

+ Merlot

+ Zinfandel

Curry Goat

I love goat cheese, goat yogurt and goat milk, but until I went to Jamacia, I never tried Goat as a main dish. Luckily, Jamaican Curry Goat was my introduction. Curry goat is a slow-cooked dish featuring tender goat meat simmered with Jamaican curry spices, garlic, thyme, and Scotch bonnet pepper. The flavor is warm, earthy, and aromatic, with a gentle heat and a thick, flavorful sauce. It is often served with rice and peas on the side.

+ Riesling

+ Viognier

+ Grenache

+ Chenin Blanc

Escovitch Fish

Escovitch fish is fried whole fish topped with a tangy, pickled mixture of julienned carrots, bell peppers, onions, and fiery Scotch bonnet peppers. This mix is sautéed with white vinegar, sugar, and whole pimento berries. The crisp texture with bright acidity and heat creates the type of sweet and sour flavor profile that I adore.

+ Albariño

+ Vermentino

+ Dry Riesling

+ Sparkling Wine

Rice and Peas

Rice and peas, a traditional side dish, is not made with green peas but with red kidney beans. Creamy, aromatic, and slightly sweet, it’s made with rice, kidney beans, coconut milk, thyme, and spices. Comforting and savory it balances many of Jamaica’s spicier mains.

+ Chardonnay (Lightly Oaked)

+ Chenin Blanc

+ Pinot Gris

+ Sparkling Rosé

Tuesday, May 5, 2026

Drink This with That - Sicilian



This month we explore wine pairing options for Sicilian cuisine. Sunny Sicily is a bountiful island off the toe of the Italian “boot” with cuisine that is layered with flavor drawing influence from the many cultures that have shaped its culinary traditions including Greek, Arab, Norman, and Spanish. From Caponata to Cannoli, Pasta con Sarde and Pasta La Norma, to the ubiquitous Arancini. These are the foods I grew up with that hold a special place in my heart and on my palate.

Search for recommended wines here: www.wineroad.com/wineries as well as in the Italian Varietal section here: https://www.wineroad.com/italians/

Caponata

Caponata is a quintessential Sicilian antipasto dish that traces back to Arab rule in Sicily when the introduction of eggplants and the concept of sweet and sour flavors (agrodolce) influenced local cuisine. The dish combines eggplant, tomatoes, celery, olives, capers, and vinegar, creating a complex interplay of flavors. Eggplant is a staple of Sicilian cuisine and caponata is the one dish that immediately soothes and calms me. I used to make jars of it with my Italian Nonna (grandmother) to take back to school to share with my roommates, but invariably I would end up eating the entire jar myself. Oops!

+ Barbera

+ Vermentino

+ Biancolella

Pasta alla Norma

This dish is a tribute to Vincenzo Bellini’s opera “Norma,” composed in Catania. Pasta alla Norma features pasta topped with a rich tomato sauce, fried eggplant, and salted ricotta cheese, reflecting the abundance of local ingredients and the influence of Arab culinary traditions.

+ Sangiovese

+ Dolcetto

+ Rosé of Sangiovese

Arancini

Arancini are deep-fried rice balls filled with ragù, peas, and mozzarella. The name “arancini” means “little oranges,” referring to their shape and golden color. Today, they are ubiquitous street food, with regional variations. Arancini were the afterschool treat of my childhood. On my first trip to Sicily, I swooned upon sight of a shop dedicated to Arancini. It was like the Baskin Robbins of Arancini with a multitude of flavors and filings to choose from. I was in rice ball heaven.

+ Montepulciano

+ Vermentino

+ Sangiovese

Grilled Swordfish (Pesce Spada alla Griglia)

Swordfish has been a staple in Sicilian coastal cuisine for centuries, particularly in the Strait of Messina. Grilled swordfish, seasoned simply with olive oil, lemon, and herbs, showcases the simplicity and freshness of Mediterranean seafood.

+ Vermentino

+ Falanghina

+ Fiano

Fritto Misto di Mare

Fritto Misto di Mare is a mixed seafood fry, a popular dish along Sicily’s coastlines. The dish typically includes squid, shrimp, and small fish, lightly battered and fried to perfection.

+ Vermentino

+ Sparkling Sangiovese Rosé

+ Pinot Grigio

Pasta con Sarde

This uniquely Sicilian dish combining sardines with wild fennel, pine nuts, raisins, and saffron. The use of sweet-savory elements and exotic spices like saffron indicates the fusion cuisine of Sicily, blending local fish with North African culinary traditions.

+ Arneis

+ Vermentino

+ Barbera

+ Fiano

Cannoli

Cannoli are crispy fried shells filled with sweetened ricotta (often flavored with orange blossom or chocolate) that blend Arab and Sicilian culinary techniques, making it one of the island’s most iconic desserts.

+ Moscato

+ Late Harvest Arneis

+Late Harvest Zinfandel


LinkWithin

Related Posts Plugin for WordPress, Blogger...