Barrels & Roots

In this episode of Barrels and Roots, I sit down with Ryan and Taylor, the winemakers behind Polemonium Wines, to unpack what’s really happening inside the wine industry and why so many things need to change. We get into their journey from working inside massive legacy brands to breaking out on their own, driven by a belief that wine should be more transparent, more human, and more connected to the people who actually drink it. What stood out to me most was how much the industry has shifted. People don’t just want a label anymore, they want a story, a face, and something real behind the bottle. We talk about why social media and conversation matter more than polished marketing, how smaller producers are navigating distribution challenges, and why “clean” wine and transparency are becoming non-negotiable for the next generation of drinkers. This conversation also dives into how to actually choose a good bottle, what most consumers are missing when they walk into a store, and why wine should still be about connection, not status. It really made me rethink how I look at wine, not as a luxury or a flex, but as a shared experience that brings people together in a way almost nothing else can.So here’s the question I keep thinking about after this one… when you pick up a bottle of wine, are you choosing the label or the story behind it?

I sat down with Clark Smith to explore why wine is not just something you drink, but something that connects people to land, culture, history, and the human soul. We went deep into the evolution of American winemaking, from the early days of trial and error to the explosive growth of thousands of wineries, and how that journey shaped what we drink today. Clark shared why he believes modern winemaking has become overly focused on cleanliness and control, sometimes stripping away the very complexity and character that make wine meaningful. We also unpacked ancient Roman practices, the surprising history behind Champagne, and how advances in science and technology have both elevated and, at times, misguided the craft. From sulfite-free wines to the idea that wine has more in common with music than beverage, this conversation challenged the way I think about taste, authenticity, and what it really means to create something with soul. If the future of wine belongs to those who truly understand it, not just consume it, where do you see yourself—chasing perfection, or chasing something deeper?

In this episode of Barrels & Roots, I sit down with Linsi Luckett, lead horticulturalist, agronomist, licensed pest control advisor, and FAA-certified drone pilot at Sunridge Nurseries - the largest grapevine-producing nursery in North America. Linsi breaks down the side of wine most people never think about: what it actually takes to grow a healthy vine before it ever reaches a vineyard. We get into the science of grafting and rootstock, why Vitis vinifera can't survive in American soil without it, how terroir starts long before harvest, and the real challenges growers face today from water scarcity and climate unpredictability to rising labor and fertilizer costs. Linsi also shares how a career rooted in ecology taught her that patience isn't just good farming - it's a way of life. Her philosophy of respecting the journey over chasing the end result is something every wine drinker, grower, and honestly anyone trying to slow down in a fast world can take something from.Do you think about where your food or wine actually comes from, or is it something you've never really considered until now?

I sat down with David Natali, and what stood out most is that great winemakers aren’t born, they’re built through experience, instinct, and time in the cellar. From starting with no traditional path to becoming a Napa Valley winemaker, he shared how the craft is less about textbooks and more about doing the work, learning from mistakes, and trusting your palate. It made me realize how much mastery in any field comes from showing up and putting in the reps. If success isn’t about talent alone, what skill are you building right now through repetition?

I sat down with Adam Edelman, the mind behind Nisi Wines, and what started as a conversation about winemaking turned into something much deeper. Adam's journey into wine began completely by chance when he moved from Connecticut to Napa Valley for a harvest internship over a decade ago, bringing with him a background in neuroscience and philosophy that most winemakers don't have. His brand name, Nisi, comes from a Latin term meaning "unless," representing the constant conditions and adaptations winemakers face when Mother Nature throws curveballs at even the best-laid plans. What struck me most was how Adam describes his work as neurophilosophy, this beautiful intersection where science meets art, where data meets intuition, and where the human element of decision-making becomes the soul of the wine. We talked about the Enso circle, that Zen Buddhist brushstroke that appears on his label, representing the pursuit of perfection while accepting that every moment is already perfect. Adam makes wine that speaks to his palate while staying open to learning from Burgundy, from Napa Cabernet, even from grocery store bottles, because there's wisdom in every glass if you're willing to listen.What's one moment in your life where following your intuition led you somewhere completely unexpected, and would you make that same leap again?

I sat down with Junio Vargas Ojeda, winemaker at Cali Custom Crush and founder of Santo Diablo Wine Company, to hear how a kid from a farming family ended up making some of the most interesting wines in Paso Robles. Junio didn't grow up drinking wine or even thinking about it as anything more than just another job when his cousin got him a position on a bottling line back in 1999. His family worked strawberry fields and vineyards, but wine itself wasn't part of their culture. What changed everything was meeting his mentor Etienne Turlington, a Navy SEAL turned winemaker who didn't just teach him how to clean tanks and punch down caps, but showed him the why behind every decision in the cellar. We talked about that moment when Etienne had to deploy for eight months mid-harvest, leaving Junio to figure it out on his own, and how that trial by fire built the confidence that would carry him through fifteen years as a cellar master before finally stepping into the winemaker role. This conversation gets into the reality of winemaking, the importance of starting from the bottom and mastering the basics like cleaning before you ever think about blending, and why wine's ability to evolve in the bottle makes it something special that connects us to thousands of years of history.What's the one thing you've been too scared to start, and what would it take for you to finally pull the trigger on it?

In this episode, I sat down with Josh Trowbridge, the general manager of Benovia Winery, for a conversation about wine, storytelling, and what gives something lasting value. From discovering wine in college to building a career across sales, harvest, cooperage, and executive leadership, Josh shared a journey that eventually brought him back to the heart of wine country. We talked about Russian River Valley terroir, the importance of expressing place, and why the real power of wine is not just what is in the bottle but the conversations and memories it creates around the table. This episode also touches on the tension between modern convenience and timeless craft, and why some things still matter more because they take more care. What is one product, place, or experience that feels more meaningful to you because of the story behind it?

I sat down with Molly Bossardt, a boutique wine marketing strategist who traded New York tech startups for Italian wine country, and we got into everything the wine industry doesn't want to admit out loud. Molly runs her agency from Torino, Italy now, helping family-owned wineries modernize their marketing and actually connect with the humans buying their bottles - not just the collectors hoarding them.We talked about why wine has always been tangled up in class and performance, how her own mom got shamed for putting ice in her Merlot, and why that kind of gatekeeping is quietly killing the industry's future. I shared my own moment of discovering that bubbles are genuinely amazing after decades of being a red wine loyalist, and Molly broke down what she'd actually pour someone who's never really explored wine before, starting with a proper sparkling, no Prosecco allowed. We also got into the real tension at the heart of every winery: are you making art for yourself, or a product for your customer? Because you can't quite do both without deciding first. If someone handed you a glass of wine you'd never tried before, would you rather they tell you everything about it first - the region, the vintage, the tasting notes, or would you prefer to just taste it blind and form your own opinion?

In this episode, I sat down with Vicki Tomiser, a wine consultant, hospitality veteran, and self-described "winosaur" whose love affair with wine started not in a cellar but in a buying room full of middle-aged men in gray suits. Vicki takes us deep into the world of terroir - the idea that the soil, sun, fog, and stress a grapevine experiences shapes everything about the wine in your glass, and she explains it in a way that finally made it click for me. We talked about her wild career arc from Gallo Winery to sourcing Burgundy and Champagne for international airlines, and how a global pandemic sent her pivoting toward something more intimate and personal. Vicki breaks down why the wine industry has spent decades making people feel dumb for not knowing what a black currant tastes like, why your scent memory is actually your greatest wine superpower, and why a good Merlot deserves way more respect than Sideways ever gave it. This one is equal parts education, passion, and a genuine reminder that wine is supposed to be fun.If you were a wine, would you be a "juicy, fireplace-vibe" Merlot or a "zingy, rock n' roll" Riesling? Let me know why in the comments!

I sat down with Dennis McCarter, founder of McGregor McCarter's Cellars, and honestly this conversation hit different. Dennis left a 13-year career in insurance after the Tubbs Fire reshaped his world, and instead of starting over in something safe, he leaned all the way into his passion for winemaking. We talked about the Japanese philosophy of Jita Kyoei, mutual benefit and winning together, and how it shows up everywhere from sharing equipment in a custom crush to mentoring interns in the cellar. We got into the unglamorous reality of harvest season, stuck fermentations, heat spikes pushing Brix overnight, and why adapting rather than panicking is the skill no school teaches you. Dennis also gets real about making wine more inclusive and breaking down the myth that it belongs to only one type of person or occasion. This one is for the career-changers, the late bloomers, and anyone who's ever needed a reminder that the best things take time. What's a skill or craft in your life that you had to learn the hard way, and what's the one thing you wish someone had told you sooner?

I sat down with Stephanie Wycoff, the General Manager of Gary Farrell Winery, to pull back the curtain on an industry that often feels too polished to be real. As a video editor and storyteller, I’m always looking for those "faked it till I became it" moments, and Stephanie’s journey from a part-time tasting room gig to leading a premier Russian River Valley brand is exactly that. We dive deep into the Sonoma County wine scene, exploring why Pinot Noir and Chardonnay still dominate the conversation while addressing the massive cultural shift toward RTDs and cannabis. This episode is a masterclass in brand authenticity, moving away from "gatekeeping" and "acronym-heavy" snobbery to focus on what actually matters: community and being present. Whether we’re debating the "gym outfit" analogy of wine marketing or discussing why Anderson Valley is the ultimate getaway, this conversation is about making fine wine fit the occasion rather than forcing it to be the occasion. When you’re reaching for a drink to actually sit down and "unplug" from your phone, are you grabbing a classic bottle of wine or are you reaching for a canned cocktail lately?

I sat down with Mallory McEligot, the force behind Bang Wine Country, to pull back the curtain on why the wine industry feels so inaccessible right now. As a fifth-generation local, Mallory saw the literal roots of the valley before it became the high-end Rodeo Drive of Northern California. We explore her journey from cocktail waitressing at the iconic Balboa Cafe to being trained by a Master of Wine at just 18, and how those connections inspired her to build a massive networking ecosystem that thrives on genuine referrals.The conversation gets real when we dive into the industry downcycle. We challenge the current obsession with prestige bottles that alienate younger drinkers and discuss why the refusal to offer entry-level experiences is basically a business death wish. Whether you are into creative production or finance, there are major parallels here in how businesses must meet people where they actually are. This is about the hustle, the history, and the human connection that keeps an industry alive when the bubbles finally burst.What was your "aha" moment with a specific drink or hobby that made you realize it was a serious passion?

I sat down with Lynn Finkbiner and David Gibson and we ended up going down one of the most unexpected rabbit holes I’ve had on the show, matching celebrities to wines and breaking down why it actually makes sense. From Pedro Pascal as a spicy Chilean red to Beyoncé as a top-tier vintage champagne, the conversation turned into this mix of wine expertise, pop culture, and pure chaos in the best way. What stood out to me is how much personality and storytelling exist in both people and wine, and how the way we describe one can surprisingly reflect the other. Lynn and David brought a ton of knowledge but also made it fun, which made this episode feel less like a lesson and more like a game you don’t want to stop playing.If you had to pick one, what wine do you think best represents your personality?

I sat down with Caleb Foster, a career winemaker who’s spent decades in the craft, and what I thought would be a conversation about wine turned into something much deeper. We got into what it actually means to create something over time, how you don’t control the outcome but you do control how you respond to it, and why great work always lives at the intersection of science and creativity. One of the things that really stuck with me is this idea that wine is like surfing, you don’t make the wave, you choose how you ride it. And the same is true in life, in business, in anything worth doing. This was one of those conversations that reminds you to slow down, pay attention, and respect the process, because the best things aren’t rushed, they’re built.Where in your life are you trying to force the outcome instead of learning how to ride what’s in front of you?

In this episode of Barrels and Roots, I sit down with Jeremy Chen, co-founder and CEO of Leveto, to talk about why premium spring water deserves a real place in wine tasting, fine dining, and intentional hospitality. We get into how naturally alkaline water can cleanse the palate, balance tannins, and actually enhance the wine experience between sips, while also exploring the bigger idea of ritual, presence, and why the smallest details can completely change how a meal or tasting feels. What really stood out to me was this idea that water is not just an afterthought or a filler on the table, but a tool that can elevate flavor, conversation, ambiance, and the overall guest experience in wineries, restaurants, and everyday life. We also talk entrepreneurship, brand building, mistakes, persistence, Napa wine culture, and what it takes to create a product that people do not just consume, but genuinely remember. This conversation made me think differently about water, hospitality, wine pairing, luxury dining, and the power of intention in every sip.

In this episode of Barrels and Roots, I sit down with winemaker Kyle Altomare from Gloria Ferrer for a conversation about sparkling wine, winemaking, mentorship, and the deeper craft behind making something truly memorable. We talk about what makes a glass of sparkling wine feel alive, why tension, personality, and balance matter so much, and how great wine keeps you coming back for another sip. Kyle shares how winemakers grow from mastering technique to learning how to let go, trust instinct, and create wines with soul instead of just technical perfection. We also get into food pairings, including why aged blanc de blancs with ribeye steak can be an elite match, and why sparkling wine deserves way more respect at the table. Beyond wine itself, this episode explores the role of community, leadership, mentorship, creativity, and how tradition can evolve without losing its identity. This is a conversation about sparkling wine, yes, but also about craftsmanship, curiosity, and what it means to create something that brings people joy and stays with them long after the glass is empty. What is one bottle, or even one meal, that stayed with you because it felt truly memorable?

In this episode of Barrels and Roots, I sit down with certified sommelier Marc R. Kauffman to talk about what really makes wine special, beyond the label, the price point, and the polished image people often see from the outside. Marc shares how studying in Bordeaux helped shape his path, how he built a career across restaurants, distribution, consulting, television, and international wine travel, and why wine is one of the most emotional and personal beverages in the world. We talk about what separates a truly great wine from one that is simply correct, why hospitality and entertainment matter so much when introducing people to wine, and how the industry needs to evolve to stay relevant with younger generations. This conversation also dives into authenticity, storytelling, social media, alternative packaging, the farming reality behind wine, and why the best way to understand wine is still to taste widely, stay curious, and keep learning.What is one bottle of wine you remember not just for the taste, but for the moment or the people you shared it with?

In this episode of Barrels and Roots, I sat down with Serena Harkey, Food and Beverage Director for the Cowboys Club in Frisco, Texas, to talk about wine in a way that feels real, approachable, and actually fun. We got into how she went from working in barbecue and boutique wine shops to building a serious career in hospitality, and why wine is so much more than a luxury product. We talked about wine culture in Texas versus California, the rise of chilled red wine, why Riesling deserves more respect, and how people can stop feeling intimidated and start figuring out what they actually like. One of my favorite parts of this conversation was hearing Serena explain that every bottle has a story, not just because of branding, but because of the people, farming, weather, decisions, and craft behind it. We also got into champagne, rosé, Pinot Noir, Australia as an underrated wine region, food pairings, and why wine should be about curiosity, connection, and enjoyment, not showing off. If you’ve ever wanted to understand wine without all the pressure and pretension, this is a great episode to jump into.What was the first wine, or even food and drink pairing, that made you stop and think ”okay, now I get it.”?

In this Barrels and Roots episode, I sit down with Siphe Mwanza from South Africa, who is building a wine investment platform designed to democratize access to fine wine as an asset class. We get into why wine can hold value over time, how collectibles like classic cars, watches, art, and even rare memorabilia can become real stores of wealth, and why so many everyday people never get invited into these markets. Siphe breaks down the biggest barriers, access, admin, relationships, pricing knowledge, and explains how fractional ownership, bonded storage, and education through tastings and masterclasses can make wine investing feel more like a modern platform experience instead of a private club. We also talk about South Africa’s underappreciated wine history, why regions like Swartland and Stellenbosch deserve more global attention, and what habits help beginners build real taste and judgment before they ever think about investing.What is one “non obvious” thing you think can hold value long-term, wine, watches, art, classic cars, memorabilia, something else, and why?

In this Barrels and Roots podcast episode, I sit down with Jame Blackmon, a Napa hospitality leader and wine pro who is living a true multi-hyphenate life, director of hospitality at Napa Valley Car Club, involved with Salty Goats and other Napa wine projects, plus consulting, partnerships, and a creative background in music and film. We talk about how he found wine through Auburn University’s wine program, the first wine that made him stop and think, Madeira, and why he still collects it. Then we get into the bigger conversation, how wine got too pretentious, too rule-heavy, and too transactional, and how that vibe pushes regular people away. Jame shares a simple reframe that could save the industry, stop making wine the main event and start making community the main event, with wine simply present at the pool party, the cookout, the concert, and the night with friends. If you have ever felt intimidated by tasting rooms, wine terminology, glassware rules, or that sense you’re “doing it wrong,” this episode is a reminder that wine is for real people, and the best guides are the ones who genuinely care about you.What is the first wine, or first moment with wine, that made you feel something, even if you knew nothing about it?

In this episode of Barrels & Roots, I sit down with Lynn Finkbiner, a certified sommelier through the Court of Master Sommeliers, to break down wine in a way that actually makes sense. We talk about how she went from years in restaurants to fully committing to wine, and what it feels like to realize just how deep the wine world goes once you start studying it seriously. We get into why wine can feel intimidating, how to build confidence through micro learning, and why you do not need fancy glassware or perfect tasting notes to enjoy a bottle. Lynn shares practical tips for pairing wine with spicy food, how to branch out if you think you are “only a Pinot Noir person,” and why Oregon Pinot Gris deserves way more love. We also talk about wine culture, how one great guide can make everything feel accessible, and how the goal is not to sound smart, it is to enjoy what you like and keep exploring.Question for your audience: what’s one wine you used to think you hated, but ended up liking once you tried it in the right moment or with the right food?

In this episode of Barrels and Roots, I sit down with Jane, the proprietor of Duncan Peak Vineyards and a consulting winemaker at Kale Wine Consulting, to talk about what it really takes to build a wine career from the ground up. We get into her early exposure to wine through her parents’ distribution work in China, how studying at UC Davis shaped her love for sensory science, and why the tasting side of viticulture and enology pulled her in for good. Jane breaks down the real difference between small family wineries and large corporate wineries, why she prefers wearing many hats, and what changed the moment she started making wine under her own label, when every picking call, blending decision, and mistake became hers to own. We also talk harvest life in South Australia, meeting interns from France and Italy because of the opposite-season schedule, and how consulting winemaking gives her both variety and flexibility while she grows her brand. Along the way, she shares what she actually loves in a Chardonnay, how she thinks wineries can stand out in a crowded market by focusing on what they do best, and why pairing wine with Asian food is one of the most practical ways to welcome a new generation of drinkers into the wine community.Question for you, what’s one food you love that you think would surprise people as a perfect wine pairing?

In this episode of Barrels and Roots, I sit down with Jess McDowell, a Napa Valley contract winemaker and the owner of Jess McDowell Consulting, who manages wine production for Kever Vineyards, Rewa Vineyards, and Lindstrom. Jess shares how she went from a decade in dental hygiene and a path toward dentistry to discovering winemaking through UC Davis, where the science, creativity, and sensory training pulled her in for good. We talk about how sensory evaluation shapes her decisions in the cellar, whyt humility and collaboration matter when every vintage brings new variables, and what she learned working under renowned Napa winemaker Celia Welch about excellence, precision, and trusting intuition. Jess breaks down how terroir and AVA differences make it impossible to force wines into the same mold, how restraint and timing can protect a wine, and why “failure isn’t an option” in the winery, only problem-solving and adaptation. We also zoom out into why wine still matters culturally, how each vintage captures a real moment in history, and what Jess hopes people experience when they open a bottle, not a winemaker’s ego, but a balanced, shareable wine that brings people together.When you open a great bottle of wine, what matters more to you, the story behind it, or how it tastes in that moment?

In this Barrels and Roots episode, I sit down with Ben Salisbury, founder of Salisbury Creative Group, who has spent more than four decades in wine and hospitality and now helps wineries and distilleries accelerate sales, improve execution, and win in today’s brutal market. We talk about the biggest misconceptions wineries still cling to, especially the idea that great wine, great packaging, luxury branding, and a beautiful estate will magically carry the business. Ben breaks it down in plain terms, that is table stakes now, and the real game is understanding your customer, serving their needs, and adapting fast because the wine industry has changed dramatically. We get into the unsexy realities of distribution and the three tier system, why relying on distributors to “sell it for you” is a trap, and why “more accounts, more states, more placements” can actually be the wrong strategy. Ben shares the behind the scenes truth about what keeps restaurant and retail accounts, consistent supply, logistics, trust, and dependability, not a fancy pitch or a perfect origin story. I connect it to content and media, because the same shift is happening everywhere, your product can be excellent, but if you do not learn modern selling, focus on the right buyers, and go narrow and deep instead of wide and thin, you get buried. If you are a winery owner, founder, sales leader, or anyone trying to grow in a crowded market, this conversation is a straight up reset on wine sales strategy, customer empathy, and what it actually takes to sell through in 2026 and beyond.

In this episode of Barrels and Roots, I sit down with Heather Daenitz, a Santa Barbara County photographer and marketer who helps small wineries tell the real story of how wine gets from grape to glass, through honest images and smart social media. We talk about why the most powerful visuals are not the perfectly staged sunset vineyard shots, but the gritty, human moments, the dirty hands, the chaotic desks, the half-finished plates, the lipstick on the glass, and the bottles with drips down the label. Heather breaks down what wineries get wrong when they try to market themselves, why people are craving analog again, film photography, digicams, texture, grain, and why overly polished content can instantly feel like an ad. We also get into how TikTok and the rise of AI imagery are pushing people back toward real, lo-fi storytelling, and why wine carries emotion in a way most products do not, because it’s alive, vintage-driven, and tied to memory, place, and people. Along the way, we connect the idea of film light leaks to life, how plans go sideways, how imperfections can turn into art, and why the best wine moments are the ones where you forget the wine completely because you’re finally present with the person in front of you.

In this episode of Barrels and Roots, I sit down with Maya Dalla Valle of Dalla Valle Vineyards in Napa Valley to talk about what it really takes to grow grapes and make world class wine when you only get one shot per vintage. We get into how she found winemaking after studying international relations and chasing a diplomat path, why wine is a living piece of history, and what it feels like to taste legendary bottles like 1911 Chateau Latour and 1945 Chateau Lafite and realize you are literally drinking a moment in time. Maya breaks down the behind the scenes reality of vineyard work, the skill and decision making in pruning that impacts not just this year but next year too, and the high stakes pressure of blending when you cannot uncouple the lots once they are combined. We talk about her years living in Bordeaux, what she learned from European multi generational wine families, biodynamic farming, old vines, and how Napa can stay authentic while still connecting with younger wine drinkers through transparency, sustainability, and stories that make wine feel less intimidating. We also have some fun with it, comparing grape varieties to horse personalities, calling out Cabernet Franc for its chaotic energy, and ending on a real note about slowing down, staying present, and building a legacy that still tastes like a place, a season, and a family 20 to 30 years from now.

In this episode of Barrels and Roots, I sit down with Brooke Delmas Robertson of Delmas and SJR Vineyard in the Rocks District of Milton-Freewater, Walla Walla Valley, to talk about why staying small can be the secret to making truly unforgettable wine. Brooke breaks down what makes the Rocks District so distinct, an AVA defined by its soil, with volcanic basalt cobbles and gravels that create a signature salty, savory, umami-like character in the wines. We dig into Rhône varieties like Syrah, Viognier, Grenache, and field-style blends, and she explains how Rocks District Syrah can be so site-specific that once you taste it, you can spot it across a table for the rest of your life. We also get real about the wine world’s gatekeeping, the “no soup for you” scarcity vibe, and why critics and scores are just one person’s opinion on one day, not a rulebook for how I’m supposed to enjoy a bottle. Along the way we riff on everyday luxury, why a hundred dollar bottle is allowed to be a Tuesday bottle, and how the best wine experiences are the ones that feel like a lifestyle, not a once-in-a-lifetime performance. Brooke shares the story behind her BDR blend, how vintage variation and climate shape the final wine, and why making wine by listening to the year matters more than forcing a recipe. We close with where to find Delmas wines online, their limited production Viognier and Grenache, a magnum-only Syrah, and their first tasting room opening in downtown Walla Walla in February 2026.

In this episode of Barrels and Roots, host Sean Trace sits down with consulting winemaker Julie Schreiber, a chef turned enologist, mushroom forager, and Northern California wine veteran with over 25 years in the cellar. Julie shares her journey from culinary school to UC Davis, breaking down how food, science, and creativity collide in modern winemaking.They explore how great wine is built like jazz, giving each element space to breathe, how blending is part science and part intuition, and why controlled chaos often leads to the most memorable bottles. Julie opens up about vineyard tasting, fermentation decisions, barrel aging, and the subtle art of crafting balance between acidity, tannin, alcohol, and aroma.The conversation also dives into wine consulting, building brands, teaching clients to define the story behind their label, and why imperfection and funk can sometimes be the secret ingredient. Along the way, they connect wine to music, storytelling, and even life lessons in embracing unpredictability.If you love Napa and Sonoma winemaking, wine blending, vineyard life, food and wine pairing, or the behind the scenes reality of crafting a bottle from grape to glass, this episode is for you.

In this Barrels and Roots episode, I sit down with winemaker Kelsey Gorter to talk about how wine really gets made, from vineyards and harvest cycles to the behind-the-scenes reality of bulk wine sales and building wines for places like Trader Joe’s and Costco. We get into how she went from teaching high school chemistry to working harvests in California and the Southern Hemisphere, and why winemaking is a long-game craft that rewards patience, presence, and having a clear vision years ahead. Kelsey breaks down why wine feels intimidating for a lot of people, especially younger drinkers, and what the industry needs to do to make wine more accessible, less stuffy, and more authentic. We also talk about choice paralysis in the grocery aisle, why marketing often feels fake, the rise of non-alcoholic wine, and how quality can show up at a wide range of price points. Along the way we nerded out on Chardonnay, Sauvignon Blanc, sparkling wine, and the challenge of Zinfandel, plus the idea that wine is a story in a glass because of the sheer human labor and farming behind every bottle. If you want a grounded, real conversation about modern wine culture, winemaking careers, and how the wine industry can find balance again, this one’s for you.

In this episode of Barrels and Roots, I sit down with Denise McKahn, CEO of McKahn Wines, to talk about building a family wine brand, falling into the wine industry from an accounting background, and learning how to sell wine in a world where the market is shifting fast. Denise shares the moment that sparked her son Chuck’s winemaking journey, a bottle of Cabernet opened at Sunday dinner that basically set his whole career in motion, and how that passion eventually led them to focus on Rhone varietals like Viognier and Syrah. We get into why Rhone-style wines deserve more love, how harder-to-find grapes like Syrah create real sourcing challenges in Napa, and what it looks like to run a small winery during the current wine industry slowdown. We also talk about legacy, family business boundaries, women in wine leadership, wine tasting without intimidation, and why you do not need an estate vineyard to make great wine. If you care about Napa Valley, Sonoma wine, Livermore roots, Rhone varietals, small winery survival, or the real behind-the-scenes of wine sales and marketing, you’re going to like this one.

In this episode of Barrels and Roots, I sit down with Central Coast winemaker Kip Lorenzetti, a guy who went from selling toilets to crafting wines for legacy Paso Robles brands. We talk about what really happens behind the scenes of winemaking, from brutal harvest labor to the patience it takes to taste a wine that is still finding itself. Kip breaks down how winemakers taste through young, aggressive wines to see their future, why most people misunderstand how wine is made, and why enjoying wine has nothing to do with being sophisticated. We get into entry-level wines, evolving palates, loud versus subtle flavors, and the truth that great wine is less romance and more grit, teamwork, and timing. If you’ve ever wondered how wine actually goes from vineyard to glass, or felt like wine culture was too intimidating, this conversation brings it back to earth where it belongs.

In this Barrels and Roots Podcast episode, I sit down with Adam Martinez, winemaker at Uplifted Winery in Rapid City, South Dakota, to talk about what winemaking actually looks like when you strip away the romance and get into the real craft. We dig into how he got started through restaurant life and a chemistry background, why wine is the ultimate mix of science, art, and pure luck, and how tiny variables like weather, humidity, and even invisible microbes can change everything. Adam explains what it’s like making wine in a cold-climate region, how hybrid grapes like Marquette make Midwest and Northern Plains wine possible, and why a lot of South Dakota wineries still bring in grapes from places like Washington, Oregon, California, and Colorado. We get honest about sulfites, oxygen, fermentation choices, learning new varietals, and the mistakes that actually make you better, especially when teamwork and communication can make or break a vintage. We also talk about tasting notes, nostalgia, and why the best wine is the one you genuinely like, not the one that impresses someone else. If you care about wine education, winemaking process, cold climate viticulture, and making wine feel approachable again for everyday people and Gen Z, this conversation is a fun, real-world look at what it takes to turn grapes into something that brings people together.

In this episode of Barrels and Roots, I sit down with Dan Stotesbery, managing partner at Ladera Vineyards, a family-owned Napa Valley winery he now runs day-to-day with his wife. We talk about why small, family-run wineries still matter in a world that’s getting more corporate, and how authenticity shows up in the details, from hosting tastings themselves to literally packing shipping boxes and remembering customers by name. Dan breaks down Howell Mountain Cabernet, what being above the fog line does to structure and tannins, and why mountain fruit often needs more time to come into balance than valley floor wines. We also get into the quality vs quantity decision that took Ladera from 35,000 cases down to around 4,000, and how that shift let them make better wine and build deeper relationships. Along the way, I share my own Napa roots and why wine is really about memory, place, and people, not perfect tasting notes, plus why Cabernet can feel intimidating for new drinkers and how to keep learning simple, trust your palate, taste broadly, and don’t let wine culture make you feel like you don’t belong. If you want an honest conversation about Napa Valley, Howell Mountain, family winemaking, and what makes a great Cabernet feel alive, this one’s for you.

I’m talking with Anne McHale about what the Master of Wine path really looks like and why it actually matters for everyday wine drinkers, not just industry insiders. We unpack what a Master of Wine does, why the qualification is considered one of the hardest in the world, and how Anne worked her way up from a junior office assistant to earning the MW title over a decade of study, tasting, and real-world experience. From there, we zoom out into the bigger picture, how wine connects to place, memory, food, and culture, and why it’s okay to enjoy wine without needing perfect vocabulary or expert confidence. We talk about how beginners can start tasting without feeling judged, how to use simple frameworks instead of overthinking every sip, and how affordable wines can still be genuinely expressive and meaningful. This episode blends serious expertise with real-life practicality and shows that wine education doesn’t have to feel academic, intimidating, or exclusive, it can be human, curious, and fun.

In this Barrels and Roots episode, I sit down with Napa Valley native Lailand Oberschulte-Flaherty, VP of Marketing at OrderPort, to talk about wine without the intimidation. We get into why wine feels “snooty” to so many people, why that idea is outdated, and how to build your palate without pretending you like a cult Cabernet just because the label is famous. Lailand breaks down how taste is personal, like music, like artists, like anything else, and why the best wine might be the bottle with duct tape on it from someone’s garage passion project. We talk Napa versus the old-world mindset, terroir and storytelling, underrated varietals like Vermentino, Syrah, Gamay, Grenache, Tempranillo, and why exploring smaller producers can be both more affordable and more meaningful. The bigger theme is simple, wine is an analog experience in a digital world, a way to put your phone down, slow your nervous system, and create memories that last a decade, sometimes longer, because taste and smell lock moments into your brain. If you want wine to feel approachable, human, and actually fun, this conversation is a reset.

In this episode of Barrels and Roots, I sit down with Philippe Bienvenu, who was born and raised in Champagne and has spent over three decades living inside the culture, history, and craft of the region. We unpack what champagne actually is, not as a brand or a luxury symbol, but as a place, a tightly regulated wine region, and a deeply artisanal product shaped by terroir, blending, and tradition. Philippe helps demystify the difference between champagne and sparkling wine, explains why champagne has some of the strictest production rules in the world, and shows why there is no such thing as just one style of champagne. We talk about pairing champagne with everything from pizza and spicy Asian food to breakfast and burgers, why you should probably stop using flutes, and how champagne can be enjoyed without expertise, rules, or intimidation. This conversation is about curiosity over snobbery, experience over perfection, and understanding champagne as a living, human wine that reflects place, people, and time. If you have ever felt like champagne was confusing, overpriced, or not for you, this episode is an open invitation to explore it freely and on your own terms.

In this Barrels and Roots episode, I sit down with James Silver, a three-decade wine industry executive whose love for wine started by accident in Burgundy and never let go. We get into why wine hits different, not as an alcohol delivery system, but as an emotional experience, a lifestyle, and a ritual that pulls people together across generations. We talk about wine as memory and time travel, how opening a bottle can instantly take you back to where you were when that vintage was born, and why sharing a bottle creates community in a way most drinks simply do not. Jim and I also dig into what’s been lost as the wine business has been pushed toward efficiency, sameness, and manufactured experiences, and why Napa can feel like a cartoon of itself now compared to the humanity it used to have. Along the way we connect wine to music, vinyl, film, and the idea of needing guides and human conversation again, the kind that helps people explore without feeling intimidated. If you care about authenticity, small producers, and why slowing down matters in a world built for speed, this conversation is basically a love letter to what wine can still be.

In this Barrels and Roots episode, I sit down with David Gibson, CEO and founder of Gibson Wine Consulting in Napa Valley, and this is his 4th time coming back on the podcast, which honestly says a lot because every convo with him somehow makes wine feel both smarter and more relaxed. We break down sparkling wine in a way that actually feels fun and usable, starting with why champagne is only champagne if it comes from Champagne, France, and how the traditional method works, including secondary fermentation in the bottle, aging on lees for those brioche and yeasty notes, and what disgorgement really means. David walks me through the main sparkling wine styles people see in the wild, Prosecco and the Charmat method, Cava from Spain, French cremants, and the wild-card world of pet nat, plus how sweetness levels like brut nature, brut, extra dry, demi-sec, and doux change what you taste. I also share a real-life story about celebrating the end of a brutal day, why bubbles can make regular people feel fancy for a minute, and how I’m trying to bring wine culture back to something lighter, less intimidating, and more human. We get into the best glassware myths, food pairings like champagne with fried chicken, easy sparkling wine cocktails like an Aperol spritz, New Year’s resolutions we actually might keep, and the bigger point, you don’t need perfect tasting notes or a perfect setup to enjoy great wine, you just need a reason to celebrate being here.

In this episode of Barrels and Roots, I sit down with Barbara Gorder, a Sonoma Mountain based marketing consultant and the force behind the Direct to Consumer Wine Symposium, for a wide ranging conversation about why wine marketing keeps missing the moment and what it will take to bring people back without talking down to them. Barbara shares the origin story that made her fall in love with wine, an art history trip to Chateauneuf du Pape, a 2000 year old cave, and a single glass that flipped a switch, then connects that sense of wonder to the practical reality wineries face today, more competition, higher acquisition costs, and outdated communication habits that still show up on websites and in tasting rooms. We talk about why wine should stop trying to control the language consumers use, why age based targeting is lazy compared to psychographics, and how the industry can rebuild connection through experience, hospitality, better storytelling, smarter media, and collaboration instead of repeating the same tired tropes. We also dig into what DTC really means when you strip away the tech stack, how wineries can expand the tent with more accessible pathways like second labels and organic positioning, and what Barbara is most focused on heading into the DTC Wine Symposium in Monterey, January 20 to 22, from actionable sessions to hands on boot camps designed to help real operators build the future.

Today, I had the awesome luck to sit down with Jeff Arnold, a SOM and the founder of Vines of Napa and the Vine Pass, a Napa Valley wine passport built to help people discover boutique wineries, hidden gems, and truly great tasting experiences.This was a fun one, because we got to explore Jeff’s journey from working in the Finger Lakes and building wine ventures there, to eventually relocating to theNapa Valley. Along the way, we talk about a wide range of topics, from what makes Napa’s terroir so special, to how we can make wine more accessible for Gen Z and newer wine drinkers, without losing what makes it meaningful.We also dive into Jeff’s current favorite varietals, including Riesling, Pinot Noir, and Sangiovisi, and why he thinks Cabernet Franc might be the next big thing.If you love Napa, Sonoma, wine travel, and wine tasting, and you want to learn more about wine without all the extra snobbery, this is a really fun conversation for you.

In this Barrels and Roots episode, I sit down with Napa Valley winemaker and general manager Matt Reid of Benessere Vineyards to talk about wine the way real people actually experience it, not as a test, not as a flex, but as a shared, soulful, analog thing in a digital world. We get into Matt’s path from environmental economics and the EPA to UC Davis viticulture and enology, then into harvest life and the mentor and peer community that shapes winemakers over time. He explains his reactive winemaking style, paying attention to what the fermentation and the grapes are asking for, and I connect it to how I used to teach English, how no two students need the same approach, and how the best results come from being present, flexible, and paying attention. We also unpack why wine still matters, how it differs from beer and spirits because it is not built for perfect consistency, every vintage, vineyard, and winemaker is its own expression, and that difference is the point. If you feel intimidated by wine, this conversation is your reset, you cannot really do it wrong, you do not need perfect tasting notes, and you do not need to pronounce everything perfectly. Matt shares a simple mindset for new wine drinkers, build relationships with a great local wine shop, explore with intention, and learn your preferences through experience, and we talk about younger wine drinkers moving beyond big Napa Cabernet brands toward curiosity, variety, and personal taste. If you want wine to feel more accessible, more fun, and more human, this episode will help you relax, trust yourself, and actually enjoy what is in your glass.

In this Barrels and Roots episode, I sit down with Sonoma based wine journalist, editor, speaker, and WSET educator Stacy Briscoe to talk about making wine accessible without killing the magic. We get into how she went from fitness and food writing to falling down the wine pairing rabbit hole, and how asking “beginner” questions, like what new oak actually means, turned into a full on career in wine media and education. We unpack why tasting notes can be weirdly intimidating, why you should never force flavors you do not actually taste, and how your own references, like cherry coke instead of tobacco, are valid because wine is personal. Stacy shares what she teaches at Napa Valley Wine Academy across WSET levels, how to spot quality without acting like a snob, and why the perfect pairing is the wine you like with the food you like with the people you like, in the moment you are in. We also go into wine storytelling from the human side, from winemakers and vineyard crews all the way to the unsung heroes like tasting room glass washers and the literal floor of the cellar, and I share a real moment where a Riesling became the exact reset I needed in a heavy, high status room. If you want wine education that feels fun, honest, and actually usable, this conversation is your permission slip to sip, experiment, and stop overthinking it.

In this episode of Barrels and Roots, I sit down with Ed Feuchuk, General Manager of Tank Garage Winery, a direct-to-consumer Napa Valley winery that lives in a 1930s gas station, releases limited-edition one-off wines, and treats every bottle like a creative drop, not a traditional vintage repeat. We talk about how Tank’s marketing and winemaking come from obsession and compulsion, not committee decisions, from their James Bond style restaurant run video to the Black Market release and Cyber Hack concept for Black Friday and Cyber Monday. Ed breaks down why wine still matters culturally, how it complements real life moments like music, food, and connection, and why the future of wine depends on more niche brands and more authentic segmentation, not forced Gen Z campaigns. We also get into the creative chaos behind ambitious projects, the line between provocative and contrived, and the wines that changed our perspective, from Beaujolais Nouveau to an unexpected Riesling moment. If you want Napa and Paso Robles wine culture that feels alive, modern, and unapologetically fun, this conversation is for you, and you can find Tank Garage Winery online at tankgaragewinery.com and on social at Tank Winery.

In this episode of Barrels & Roots I sit down with Napa Valley wine pro David Gibson to tackle something we all secretly dread, holiday family drama. From Uncle Bob’s 30 minute political monologues and conspiracy theories to body shaming, money fights, crypto disasters and long running family grudges, we walk through the wildest Thanksgiving and Christmas table moments and pair each one with the perfect wine. I share my own stories from Napa to Vietnam, talk about using Gamay, Pinot, Riesling, rosé, Prosecco, Champagne, Merlot, Shiraz and big Napa Cab as “social lubricants” to soften tensions, and we keep coming back to one thing, how to stay in the middle, protect your peace, and still enjoy the people you love. If you want real talk on family, mental health, and smarter holiday wine choices, all wrapped in one honest conversation, this is the episode to pour a glass to.

In this episode of Barrels and Roots, I sit down with Jeffrey Plant, estate winemaker at Round Pond Estate in Rutherford, right in the heart of Napa Valley, to talk about why wine is really a people game. We go back to our shared roots growing up in St. Helena, talk about bikes on vineyard roads, mustard blooms, and how harvest turns the whole valley electric with energy, forklifts, and that crush-time aroma in the air. Jeff shares how he went from a mildly lost college kid to falling completely in love with winemaking during one harvest, mentored by Napa legends who taught him not just how to make wine, but why each decision matters. We get into his Captain America approach to leadership, why collaboration beats secret recipes, and how a rising tide of better wine lifts every winery in Napa Valley. We break wine education down to three simple things, fruit, acid, tannin, and one easy trick for telling the difference between a 50 dollar and a 150 dollar bottle by the finish alone, making this a super approachable listen for anyone who wants to actually understand wine. We talk about wine as terroir, time capsule, and social glue, why prices finally need to be more approachable, and how younger drinkers can start with a 10 dollar bottle, ask questions at a local wine shop, and slowly level up. Jeff leaves us with his cellar mantra, that we will never make our best bottle of wine, because next year is always a chance to make it better, and invites listeners to come taste at Round Pond, say they heard him on Barrels and Roots, and come geek out about Napa Valley wine in person.

In this episode of Barrels and Roots I sit down with Michael Kennedy, the sommelier turned founder of Fresh Wine Group, to talk about why wine still matters in a world that is moving faster and more digital every day. We get into his journey from dreaming about the CIA to building small production wineries in Napa Valley, Tuscany, Bordeaux and Oregon, and how old world culture, long dinners and real hospitality shaped the way he makes and shares wine. We compare the live to eat culture of Europe and Vietnam with the eat to live grind in the U.S., dig into why Gen Z is craving more analog experiences like film cameras and authentic bottles with a real story, and unpack how wine is basically history, climate, family and place in a glass. Michael breaks down the insane amount of decisions that go into one bottle, talks about building a tiny Tuscan hotel focused on making guests feel truly seen, and explains why American Zinfandel might be the most slept on wine style in the country right now. If you love wine, slow living, Napa Valley roots, or you are just curious why small, authentic producers are the future of the wine world, this conversation is one you will want to sip on.

In this episode of Barrels and Roots I fully lean into my inner nerd and step into the Wizarding World of Wine with Napa Valley wine consultant David Gibson as we sort Harry Potter characters and Hogwarts houses into wine glasses. I am literally dressed as Harry Potter while we match Gryffindor to big bold Cabernet Sauvignon, pair Sirius Black with spicy Syrah and see Ginny Weasley as a powerhouse Malbec. We wander into Ravenclaw territory with thoughtful whites like Riesling for Luna Lovegood, Sauvignon Blanc for Cho Chang and old world Chardonnay for Hermione, who I still insist was probably sorted into the wrong house. We cozy up with Hufflepuff comfort vibes, turning Cedric Diggory into Pinot Noir, Tonks into playful Merlot and talking about the perfect mac and cheese and pork chop pairings. Then we head down to the dungeons for Slytherin energy, where Severus Snape becomes a complex Bordeaux blend, Bellatrix Lestrange shows up as wild pinotage and Draco Malfoy throws off big Zinfandel spice alongside dark decadent dishes like duck confit. If you love Harry Potter, Napa and Sonoma wine culture, character deep dives and learning wine styles in a way that actually sticks in your brain, this episode is a fun, high value crash course in wine education for Harry Potter fans, wine lovers and curious Gen Z and millennial drinkers who want to sound smarter at their next wine night without getting boring.

In this episode of the Barrels and Roots podcast, I sit down with Oregon winemaker Jessica West of Approachment Wines in the Willamette Valley to talk about wine without the gatekeeping. We get into how she went from coffee to crush pad, why she makes young, energetic wines that do not need fancy food pairings, and how wine can be as simple as pairing a bottle with Ritz crackers or your favorite comfort food. We laugh about comparing wine to Harry Potter houses, adding ice cubes to Pinot Gris, and drinking out of mason jars or mugs instead of crystal, while still respecting the craft, organic farming, and letting the vineyard “tell” the wine what it wants to be. We dig into why wine is not just for rich old people, how it can be a real social lubricant for younger drinkers dealing with anxiety and screen culture, and why sharing a bottle is still one of the best ways to connect IRL. If you are a curious Gen Z or millennial who wants to get into wine, discover Oregon Pinot Noir and Champagne recs, and drop the pressure of doing it “right,” this winemaker interview is for you.

I sit down with David Gibson, CSW, WSET III and we get real about why wine hits different. From restaurant roots to WSET study sessions, David breaks down how wine is art and science, community and story, not a velvet rope club. We talk Napa Valley culture, Burgundy obsessions, Aussie Shiraz throwbacks, and how to make wine feel welcoming for beginners. I share my own aha moments, the magic of small production bottles, and why wine is the best social lubricant to cut the noise and bring people together. We swap tips for starting your wine journey without the ego, how to talk about what you like, and why slow wine in a fast world matters. If you love Cabernet, crave Chardonnay, or just want a friendly guide, this episode is your seat at the table. 

This episode is me going back to my roots, literally. I grew up in Napa Valley, and returning there reminded me why wine is more than just a drink—it’s time, patience, community, and love bottled up. When harvest wraps and the crush begins, the whole valley smells like wine, and it’s magic. Every glass comes from years of care, work, and waiting, just like anything meaningful in life. Wine teaches patience in a world that moves too fast, where everything’s instant, posted, and forgotten. It’s a slow craft built on failure, art, and heart—an analog miracle in a digital world.That’s what Barrels & Roots is about. Real people, real stories, real passion. Behind every bottle is someone who dared to build something beautiful for the future. And in 2025, when AI and algorithms are shaping everything, it’s even more important to celebrate the human side of creation. So pour a glass, slow down, and remember: great things take time.