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


Thursday, April 2, 2026

Drink This With That: Cuban

In last month’s installment of Drink This with That, I spoke about how little authentic Japanese food there was when I grew up in South Florida. But Cuban food? Now we’re talking. Miami was and still is the epicenter for Cuban fare in United States. 

I became familiar with a plethora of Cuban delights in Miami on Calle Ocho in the Little Hanana neighborhood. Calle Ocho, Eighth Street, bustled with Cuban culture where nary a word of English was spoken on a street lined with restaurants, cafés, ventanitas (walk-up windows that serve potent Cuban coffee), and cigar shops. The area was lively at all hours with older gentlemen in guayaberas playing dominoes in the morning and smartly attired couples arriving for dinner at Versailles, known as the World’s Most Famous Cuban Restaurant, which opened in 1971.

From the ubiquitous Cuban sandwich to creamy rich flan – Cuban food offers a wide range of wine pairing opportunities, from bright, citrus-driven dishes to deeply savory, slow-cooked preparations. 

Cuban Sandwich

The Cuban sandwich layers slow-roasted pork, sliced ham, Swiss cheese, tangy pickles, and sharp yellow mustard upon a pillow of soft bread before being pressed until the exterior is crisp and golden. It’s salty, savory, tangy, and slightly creamy all at once. 

+ Sauvignon Blanc 

+ Dry Rosé 

+ Sparking (Brut) 

+ Verdejo 


Ceviche

Ceviche is fresh seafood, often fish or shrimp cured in lime juice, which firms the texture while preserving a clean, delicate flavor. Thinly sliced onions, herbs, and sometimes chili add sharpness to the cool, refreshing and vibrant dish.

+ Albariño 

+ Vermentino 

+ Dry Riesling 

+ Picpoul 


Ropa Vieja

Richly savory with layers of sweetness, acidity, and umami—Ropa vieja is made of Flank steak braised until tender enough to shred, then simmered in a tomato-based sauce with onions, peppers, garlic, and spices. Typically served with white rice and fried plantains.

+ Tempranillo 

+ Merlot 

+ Zinfandel 

+ Sangiovese 


Lechón Asado

Lechón asado is one of the most iconic examples of Cuban cooking. Pork is marinated in a mixture of garlic, oregano, and sour orange juice, then slow roasted until tender. The interior remains juicy and infused with citrus and garlic, while the exterior develops a deeply flavorful, crisp skin. The dish balances richness with brightness, with the marinade cutting through the natural fattiness of the pork.

+ Chardonnay (Unoaked or Lightly Oaked) 

+ Pinot Noir 

+ Grenache 

+ Albariño 


Arroz con Pollo

Arroz con pollo is a classic comforting, one-pot dish where chicken and rice cook together, absorbing a blend of saffron, garlic, peppers, and spices. The rice becomes infused with savory broth and aromatics, while the chicken remains tender and flavorful. 

+ Viognier 

+ Chenin Blanc 

+ Garnacha Blanca 

+ Unoaked Chardonnay 


Choripán

Choripán is grilled chorizo sausage served in bread, and topped with a bright, herbaceous sauce. The sausage is smoky, juicy, and spiced, with a satisfying richness that contrasts with the freshness of the toppings. 

+ Tempranillo 

+ Carménère 

+ Lambrusco 

+ Grenache


Flan

Flan is a silky custard dessert with a smooth, delicate texture and a glossy caramel topping. Lightly sweet and creamy, the contrast between the soft custard and the liquid caramel creates a refined, balanced finish to a meal.

+ Semillon  

+ Late Harvest Riesling 

+ Pedro Ximénez Sherry 

+ Tawny Port 


Thursday, March 12, 2026

Drink This With That: Scandinavian Cuisine

Despite my Italian heritage, Scandinavian flavor profiles are possibly my favorite of all cuisines! Scandinavian cuisine is defined by purity, seasonality, and shaped by centuries of preservation techniques—curing, smoking, pickling, and fermenting—the food of Denmark, Sweden, Norway, Finland, and Iceland often highlights clean flavors, bright acidity, and subtle umami rather than richness or spice.

Gravlax (Cured Salmon with Dill and Mustard Sauce)

Gravlax is a cornerstone of Scandinavian cold tables and celebratory meals. Fresh salmon is cured one to three days rather than cooked, using a simple mixture of salt, sugar, and abundant fresh dill. The result is silky, supple salmon with a clean oceanic sweetness and subtle herbal notes. It’s traditionally served thinly sliced, often accompanied by hovmästarsås—a creamy mustard-dill sauce that adds sweetness, tang, and richness. Rye bread or crispbread is a common accompaniment.

+  Riesling 

+  Grüner Veltliner 

+  Sauvignon Blanc

+  Brut Sparkling Wine


Pickled Herring 

Pickled herring is less a single dish and more a category, with endless regional and family variations. The fish is firm, oily, and briny, and the vinegar-based pickling liquid that may include sugar, onions, spices, and herbs provides brightness and complexity. Styles range from sharp and acidic to sweet, creamy, or spiced. Common versions include mustard herring, onion herring, and creamy dill herring. Often served cold as part of a smörgåsbord, it’s usually paired with boiled potatoes, hard-boiled eggs, and crispbread.

+ Riesling

+ Rosé: 

+ Sauvignon Blanc 


Swedish Meatballs with Cream Sauce

Swedish meatballs (köttbullar) are smaller and more delicate than kinds of meatballs. Typically made from a blend of beef and pork, the meatballs are pan-fried until browned, then served with a velvety cream-based gravy made from pan drippings, stock, and cream. The dish balances savory richness with subtle sweetness and spice. Lingonberry preserves often appear on the plate, adding a bright, tart counterpoint that lifts the entire dish. 

+ Pinot Noir 

+ Gamay 

+ Chardonnay (lightly oaked)


Reindeer Stew (or Venison Stew)

Reindeer stew (renskav) is a traditional dish from northern Scandinavia, particularly associated with Sámi cuisine. Thinly sliced reindeer meat is quickly sautéed and then gently simmered with onions, stock, cream, and sometimes mushrooms. The first time I had it, I expected something intensely gamey. Instead, I found something refined, earthy, and quietly luxurious. The meat is lean yet deeply flavorful, with a mild gaminess that’s earthy rather than aggressive.The finished dish is warm, savory, and comforting—perfect for cold winter nights.

+ Syrah

+ Pinot Noir

+ Grenache


Janssons Frestelse (Creamy Potato, Onion, and Anchovy Casserole)

Anchovy casserole? Yes, Please! (Anyone who know me, knows I am crazy for anchovies.)  

Janssons Frestelse is a beloved Swedish casserole comprised of thinly sliced potatoes and onions and layered with anchovies! Cream is poured over the layers, and breadcrumbs are sprinkled on top before baking. As it cooks, the potatoes become tender and infused with the anchovy’s savory, slightly sweet spice. The final dish is creamy, aromatic, and deeply umami-driven, with a crisp top and luxuriously soft interior. 

+ Riesling

+ Albariño

+ White Rhône Blend



Wine Road Podcast - Episode 248 - Lauren Fremont, Passport to Dry Creek

 Wine Road Podcast - Episode 248 - Lauren Fremont, Director, Passport to Dry Creek

Thursday, February 5, 2026

Drink This With That : Japanese

I grew up in South Florida, which at the time, was not a hot bed of Japanese cuisine, there were only a few Japanese restaurants aside from the theatrical Benihana. It was not until I moved to the West Coast that I experienced true Japanese fare. The flavor profiles of Japanese cuisine are often subtle but layered, with umami, sweetness, and acidity, working together. While sushi may be the first dish that comes to mind, the offerings are quite varied, including chicken and pork dishes such as Yakitori and Tonkatsu. Below are five classic dishes and wine pairings for each.

Sashimi

Thinly sliced raw fish—often tuna, salmon, or yellowtail—is served without rice to showcase its natural flavor and texture. Its flavor is delicate with a buttery mouthfeel and may be enhanced by a light dip in soy sauce, or a touch of wasabi for heat, and pickled ginger. The first time I had sashimi, I was speechless. I was expecting something fishy, but instead I experienced a clean pristine edge of flavor coupled with a gentle sweetness. Cool and silky, it was a revelation. 

+ Sauvignon Blanc

+ Unoaked Chardonnay

+ Albariño 

+ Sparkling Wine


Tempura

Tempura consists of seafood or vegetables coated in a light batter and quickly fried until crisp. Shrimp, sweet potato, mushrooms, and zucchini are common choices. The airy batter adds a delicate gentle crunch. It’s essentially vegetables disguised as comfort food. Yum! Tempura is often served with a light dipping sauce that adds subtle umami. 

+ Sparkling Wine Prosecco 

+ Dry Riesling 

+ Grüner Veltliner 

+ Chenin Blanc 


Tonkatsu

Tonkatsu is a thick pork cutlet, breaded and fried to a deep golden brown, typically sliced and served with shredded cabbage and a thick, tangy-sweet sauce. The pork is juicy and flavorful, with a crunchy panko crust. The accompanying sauce, similar in character to Worcestershire, adds sweetness and acidity that deepen the savory flavors of the dish. 

+ Gamay

+ Pinot Noir 

+ Barbera 

+ Grenache 


Yakitori

Who doesn’t love food on a skewer? Yakitori is the ultimate skewered entrée featuring grilled chicken glazed with a mixture of soy sauce, mirin, and sugar. The grilling creates caramelized edges, while the glaze adds a sweet-savory finish. It’s flavorful and balanced dish, with a blend of umami and subtle sweetness. 

+ Zinfandel 

+ Syrah 

+ Rosé 

+ Lambrusco 


Salmon Teriyaki

Salmon teriyaki is one of my favorite dishes. It combines the natural richness of salmon with a glaze made from soy sauce, mirin, and sugar. The glaze caramelizes in the cooking process, creating a sweet-savory crust that enhances the tender, flaky interior. 

+ Pinot Noir 

+ Chardonnay 

+ Gewürztraminer 

+ Sparkling Rosé 



 

Thursday, January 29, 2026

Thursday, January 15, 2026

Thursday, January 1, 2026

Wine Road Podcast - Catarina Balletto

 Wine Road Podcast - Episode 243 - Catarina Balletto


Drink This with That - CHIPS!

Potato chips, a savory and addictive snack, can be elevated with thoughtful wine pairings. Here’s a quick guide to perfect matches for popular potato chip flavors.


Classic Potato Chips

+ Sauvignon Blanc: crisp acidity cuts through richness

+ Pinot Grigio:  citrus notes complement saltiness

+ Sparkling wine: effervescence enhances crunch


Sour Cream and Onion Potato Chips

+ Gewürztraminer: spicy and floral notes match onion flavor

+ Riesling: acidity balances creaminess

+ Pinot Gris: rich texture complements sour cream


Barbecue Potato Chips

+ Zinfandel: smoky and fruity flavors match BBQ sauce

+ Syrah/Shiraz: spicy and savory notes complement smokiness

+ Merlot: plum flavors enhance sweetness


Cheddar Cheese Potato Chips

+ Chardonnay: buttery and oaky notes match cheese flavor

+ Grenache-based Rosé: fruity and refreshing

+ Cabernet Sauvignon: tannins balance richness


Hot & Spicy Potato Chips

+ Tempranillo: moderate acidity and tannins tame heat

+ Syrah/Shiraz: spicy and savory notes complement heat

+ Sparkling wine: effervescence cools down palate


Smoky Potato Chips

+ Pinot Noir: smoky and earthy flavors match chip flavor

+ Merlot: enhance sweetness

+ Grenache:  bright notes complement smokiness 


Salt & Vinegar Potato Chips

+ Chardonnay

+ Rosé of Pinot Noir 

+ Sauvignon Blanc or Sparkling Chenin Blanc 





LinkWithin

Related Posts Plugin for WordPress, Blogger...