Liana G. from Wine Road

Episode 201 Sponsored by: River Road Family Vineyards and Winery Carol Shelton, Winemaker and Owner of Carol Shelton Wines Today we are joined by renowned winemaker Carol Shelton! We delve into her favorites- currently, the 2022 Coquille Blanc and Wild Thing Rendezvous Rosé, discussing their distinctive winemaking processes. She emphasizes the critical role barrel selection plays in shaping the wines' flavor profiles and highlights the richness of her wines through food pairing, providing a recipe for an asparagus tart that beautifully complements the Coquille Blanc. Wines of the Day: Carol Shelton 2022 Coquille Blanc Wild Thing 2023 Rendezvous Rosé Fast Five: Carol's "Asparagus Tart" - Or Fancy Pizza :) Instructions from Carol herself: Here are the FIVE (sort of, I cheated a bit): 1 roll of crescent roll dough (or puff pastry if you have to be fancy) 2 T. Dijon mustard 2 c. freshly grated gruyère cheese (or fontina or asiago) 1 # very skinny asparagus, tough ends snapped or cut off, then cut into 1” lengths ½ c. freshly grated parmesan cheese A squeeze of fresh lemon juice and its zest (optional) A sprinkling of Herbes de Provence (optional)   Preheat oven to 400°F. Flatten out crescent roll dough into a rectangle (approx. 12”x9”) on parchment paper on a sheet pan. Prick it all over with a fork (called “docking it”).  Spread the mustard evenly over the docked dough.  Sprinkle grated gruyère over crust, avoiding edges so it won’t bubble over when hot. Lay asparagus over the bed of cheese and sprinkle herbs, parmesan and lemon juice/zest on top.  You can make a nice pattern of the asparagus if you want to get fancy! Bake at 400°F for 15-20 min or until pastry edges are brown and crispy and cheese is melted. Cut into squares and serve—top with a squeeze of balsamic glaze if desired.   Links: https://www.carolshelton.com/ Sponsor: River Road Family Vineyards and Winery Credits: The Wine Road podcast is mixed and mastered at
 Threshold Studios Sebastopol, CA. http://thresholdstudios.info/

Episode 200 Sponsored by: River Road Family Vineyards and Winery Richard Ross, Wine Road Podcast Sound Engineer Superstar The 200th episode of The Wine Road podcast features Beth and Marcy reminiscing on their podcasting journey, with the one and only Richard Ross, the man behind the Wine Road Podcast curtain! Join them on this reflective journey - with a glass of wine! Wines of the Day:  Russian River Vineyards 2022 Bacigalupi  Moshin Vineyards 2019 Estate Pinot Noir Ron Rubin Blue Bin Planet Friendly 100% Recycled Bottle, the 2022 Pinot Grigio   Links: Russian River Vineyards Papapietro Perry Moshin Vineyards Sonoma County Wine Growers Alexander Valley Vineyards The Wine List Wine Industry Network VinoTastr The Matheson Valette Gold Ridge Organic Farms Sponsor: River Road Family Vineyards and Winery Credits: The Wine Road podcast is mixed and mastered at
 Threshold Studios Sebastopol, CA. http://thresholdstudios.info/

Episode 199 Sponsored by: River Road Family Vineyards and Winery Coco and Michele from Rock'n Vino Tune into Rockin' Vino Radio where hosts Michelle Marquez and Coco Sturzenbach take you on a journey through the intriguing intersection of music and wine. They engage with winemakers, musicians and chefs, discussing the fascinating impacts of music on wine perception and enjoyment. Available on KSRO and various podcast platforms, this show offers a unique auditory experience for all wine and music enthusiasts with lively discussions and thoughtful pairings. Fast Five: Andrea Card from Francis Ford Coppola Winery *Super Easy Caprese* -Log of Mozzarella (preferably fresh) -Fresh Basil - whole leaves -Tomatoes- sliced -Reduced Balsamic  -Extra Virgin Olive Oil (Salt & Pepper to taste)  Slice the mozzarella, put fresh basil and sliced tomatoes on top - top with balsamic and EVOO! Simple, fresh and delicious! Pairs nicely with Francis Ford Coppola - Sofia Blanc de Blancs Links:  https://www.ksro.com/podcast/rock-n-vino/ https://www.rocknvino.com/ https://www.francisfordcoppolawinery.com/ Sponsor: River Road Family Vineyards and Winery Credits: The Wine Road podcast is mixed and mastered at
 Threshold Studios Sebastopol, CA. http://thresholdstudios.info/  

Episode 198 Sponsored by: River Road Family Vineyards and Winery Wine of the Day:  Wilson Winery 2021 Zinfandel In this episode, we are joined by Shane Tracy, the Tasting Room Manager at Wilson Winery. Shane discusses his journey in the wine business and the joy he derives from working in a family-owned, hands-on winery like Wilson Winery.  Fast Five: Crab Toast by Tim Bodell, Executive Chef at Francis Ford Coppola Winery  Ingredients: (Dungeness) Crab Crusty sourdough preserved meyer lemon green garlic (this is young garlic) aioli/butter/extra virgin olive oil (this one is up to you!) - Buy or make the sourdough yourself - Mix crab meat with preserved Meyer lemon, some fresh chopped green garlic and blend it together with aioli if you want it cold, or drizzle some butter if you want a hot dish. -pile it high on the bread Links: https://www.wilsonwinery.com/ https://www.francisfordcoppolawinery.com/ Sponsor: River Road Family Vineyards and Winery Credits: The Wine Road podcast is mixed and mastered at
 Threshold Studios Sebastopol, CA. http://thresholdstudios.info/

Episode 197 Sponsored by: River Road Family Vineyards and Winery Lucas Meeker, Co-Owner and Winemaker at The Meeker Vineyard Lucas Meeker of The Meeker Vineyards joined us in the studio today and he shared their unique winemaking process that seamlessly blends tradition and innovation. He talked about the diverse range of wines they produce and chatted with us about their wine club and immersive tasting experiences. This episode not only offers a glimpse into Meeker Vineyards' ethos and passion but also invites listeners to understand the philosophy and commitment behind every bottle they create. Wines of the Day:  The Meeker Vineyard:  Pop Punk # 7 Rosé of Zinfandel Pét Nat "Type Two Fun" Red Blend Fast Five: Glen from Emeritus Asian-Inspired Dressing to be used on salads or cucumbers, chicken, carrots - or anything else! Vinegar  Sesame Oil Chopped Up Garlic Chili Crunch - if you like it spicy! Dash of Soy Sauce Add ingredients to taste, and the longer you let it sit/meld together the yummier it is!  Links: http://meekerwine.com/ https://www.emeritusvineyards.com/  Sponsor: River Road Family Vineyards and Winery Credits: The Wine Road podcast is mixed and mastered at
 Threshold Studios Sebastopol, CA. http://thresholdstudios.info/    

Episode 196 Sponsored by: River Road Family Vineyards and Winery Andrea Card, Senior Winemaker & Tim Bodell, Executive Chef at Francis Ford Coppola Winery Wine of the Day: Francis Ford Coppola Diamond Collection Prosecco  In episode 196, we welcome Senior Winemaker Andrea Carr and Executive Chef Tim Bodell from Francis Ford Coppola Winery, where they share insights into their personal journeys and the revamped winery's menu and new wines. We delve into the unique experiences offered at the winery, the communal joy of food and wine, and the advantages of joining the wine club. Additionally, we are thrilled to announce our podcast's Taste Award nomination and give you a sneak peek into the upcoming Spring Wine Trail event. Fast Five: Thai Curry by Renae Perry, from Papapietro Perry Winery Jar of Curry (Red/yellow/green- whichever you prefer)  Coconut Milk- 1 can Fish Sauce- to taste Veggies and/or protein of your choosing (whatever you have around) Rice Sauté the curry for 3-5 minutes, just to get it going Empty can of coconut milk and put a little fish sauce in (to taste)  Put whatever veggies in at this point and cook until the veggies are soft, then put protein in afterward if desired (it cooks much faster than the veggies)  Serve on top of rice  Pairs nicely with a Papapietro Perry Pinot! Links: https://www.francisfordcoppolawinery.com/ https://www.papapietro-perry.com/   Sponsor: River Road Family Vineyards and Winery Credits: The Wine Road podcast is mixed and mastered at
 Threshold Studios Sebastopol, CA. http://thresholdstudios.info/        

Episode 195 Sponsored by: River Road Family Vineyards and Winery   Tom Birdsall, Winemaker and Artisan Cheese Festival Representative In this episode, guest Tom Birdsall provides a fascinating insight into the Sonoma County's Artisan Cheese Festival. Covering the festival's history, educational goals, and the wide array of events and tours offered. Additionally, Tom talks about his winery, Black Kite Cellars, and its recent expansion in Freestone. Fast Five: Craig Colagrossi's Pasta Carbonara Ingredients:  Pasta (of course!) he prefers fettuccini or tagliatelle, but you can always use spaghetti A couple of Egg yolks  Finely Grated Parmagiano and Pecornio cheeses  Guanciale- cut into small strips or cubed Instructions:  Boil water for Pasta, put a little salt and olive oil in there.  Get a skillet going, high heat, get the guanciale in there and let it brown In a bowl, put the egg yolks and the finely grated parmagiano and pecorino - mix together until creamy When the noodles are done, strain and put back in the pot. Slowly add the yolks and cheese - Add Salt and Pepper to taste Pairs excellently with Colagrossi Sangiovese :)    Links: https://artisancheesefestival.com/tickets/ https://blackkitecellars.com/  https://www.wineroad.com/events/barrel-tasting-weekends/ https://www.colagrossiwines.com/ Sponsor: River Road Family Vineyards and Winery Credits: The Wine Road podcast is mixed and mastered at
 Threshold Studios Sebastopol, CA. http://thresholdstudios.info/

Episode 194  Sponsored by: River Road Family Vineyards and Winery Glen Kueffner, Tasting Room Manager at Emeritus Vineyards Wine of the Day - 2020 Halberg Brut  Glen joined us in the studio today and shared his story about how he left Minnesota to come to California. He was introduced to excellent wines, which set the bar for the wineries that he worked at, and what eventually led him to Emeritus - hint, it was meant to be! Come and visit him at Emeritus, the guest experience that he (and his team) provides is stellar!  Links:  https://www.emeritusvineyards.com/ https://www.wineroad.com/events/barrel-tasting-weekends/ Sponsor: River Road Family Vineyards and Winery Credits: The Wine Road podcast is mixed and mastered at
 Threshold Studios Sebastopol, CA. http://thresholdstudios.info/

Episode 193 Sponsored by:  River Road Family Vineyards and Winery   Mark Orsi, Owner of Orsi Family Vineyards Wine of the Day: Orsi Family Vineyards 2021 Barbera  Mark Orsi called in today to share what you can find at his beautiful winery (just a short ride from downtown Healdsburg) - Italian varietals, a beautiful setting and entertainment are just a few things to get you started. Be sure to visit, you may run into Marcy! Fast Five Chef Helena from Baked on the River in Guerneville Side salad - Creamy Slaw Cabbage, typically green with a little red  Mayo  Rice wine vinegar - not too seasoned black pepper, fine dried basil  Shred cabbage, equal parts of mayo, rice wine vinegar, black pepper and dried basil to taste  Optional-  quick squeeze of lemon juice and sprinkle of salt  Excellent served with Pulled Pork Links:  https://orsifamilyvineyards.com/ https://www.wineroad.com/events/winelovewinetrail/ https://www.wineroad.com/events/barrel-tasting-weekends/ Sponsor: River Road Family Vineyards and Winery Credits: The Wine Road podcast is mixed and mastered at
 Threshold Studios Sebastopol, CA. http://thresholdstudios.info/

Episode 192  Sponsored by: River Road Family Vineyards and Winery   We recieved a call from the very talented and busy Shane McAnelly, the Executive Chef at Dry Creek Kitchen in Healdsburg. He gave us some insight on what brought him back to Sonoma County, and how the local farms and seasons dictate the menu. Come and visit Shane and maybe see Beth and Marcy enjoying the local fare!    Fast Five - Larry Willis from The Gables Wine Country Inn Cloud Souffle  2 eggs 2 tbsp cheddar 1 tbsp tomato 1 tbsp shallot Cream/butter (just a splash) Let eggs come to room temp, separate whites/yolks  Sautee tomato and shallot in a little olive oil  Put whites in a mixer (beater attachment preferred) with some salt Grab an oven-safe ramekin and coat the inside with some cooking spray and a small sprinkle of flour Spoon about half the egg white into ramekin and make indentation that is big enough to hold egg yolk and tomato/shallot - scoop the tomato/shallot mixture into the indentation, then put egg yolks over the mixture, then the cheddar, then splash of cream/butter, then top with the remaining egg whites  Put in 400 degree oven for 12 minutes - serve with toast - you can make this on your own or get it at the Gables! Links:  https://drycreekkitchen.com/ https://www.wineroad.com/events/winelovewinetrail/ https://www.wineroad.com/events/barrel-tasting-weekends/ Sponsor: River Road Family Vineyards and Winery Credits: The Wine Road podcast is mixed and mastered at
 Threshold Studios Sebastopol, CA. http://thresholdstudios.info/