When you hear Champagne, your brain probably goes straight to golden flutes, tuxedos, and that scene in every James Bond movie. Champagne is the king of bubbles and prestige dripping from every tiny bead. It’s the wine that whispers, “I’m fancy, I’ve been around since the 1600s, and I cost more than your rent.” The Champagne region of France has mastered the art of elegance, tradition, and, let’s be honest, luxury pricing.

But don’t discount the new kids on the sparkling block: Tasmania, British Columbia, and the United Kingdom. They may not have centuries of aristocratic reputation, but they bring serious fizz and personality to the party.

Long before we ever imagined writing about wine or building a channel around the life we’re stepping into, we were pouring Christian’s wines across the bars of both of our wine shops and telling his story to anyone who would listen. There is something that happens when you believe deeply in a producer. You stop selling and start sharing. His wines were never a hard sell; they were an invitation, and our guests felt that.

So when Christian came through Chicago on one of his trips to the States, we jumped at the chance to meet him in person. We sat down to lunch together, this man whose family had been farming the same hillsides since 1580, whose wines had traveled across an ocean to find their way into our glasses and our guests’ hearts and what struck us most was how unhurried he was. How genuinely present. There was no performance to it. He was simply a person who knew exactly who he was and where he came from, and was gracious enough to share both.

It is a lunch we will carry with us for a long time. And it is, in many ways, the reason Alsace sits at the top of our list for where this next chapter takes us.

The headlines arrive with the certainty of verdicts. “No safe level of alcohol,” they declare. “Even one drink a week raises cancer risk.” Public health agencies have revised their guidance downward, and the moral calculus around wine — once a symbol of the good life — has shifted dramatically. But before we empty the cellar and repent at the dinner table, it is worth pausing with a quieter question: are we measuring the right things?

The research casting all alcohol as categorically harmful is real, and it deserves serious attention. But there is an equally serious body of evidence, drawn not from controlled trials but from the actual lives of the world’s oldest and healthiest people, that tells a more nuanced story. A story not really about alcohol at all. A story about how we eat, who we eat with, and how slowly we allow ourselves to do it.

As an extension of our “About Us,” we thought it might be worthwhile to share some additional context about how we arrived at this point in our wine journey—and why we chose to voluntarily become harvest interns last autumn. Neither of us entered the wine industry early in our careers. It was largely by happenstance that we both discovered the same passion, and that our interests intersected at exactly the right time—and in the right place.

For many people, 2020 brought tremendous challenges. Yet it also created unexpected opportunities, depending on how one chose to face what was unfolding. COVID-19 brought uncertainty, isolation, and a general apprehension about what the “new normal” might look like. F

or us, however, it became a springboard—an opportunity to pursue not only a passion, but a deeper purpose: to build community, create something meaningful, and leave a legacy.

Thirty-five miles of valley floor, ringed by mountains, threaded by the Silverado Trail and Highway 29. Napa is compact enough to feel knowable, yet endlessly layered. This is a guide to the version most visitors never quite find: small-production pours, a dive bar that just rose from the dead, a filling station that doubles as a wine shop & the best hot dog (yes, hot dog) in the valley.

This is our mini curated guide to Napa. The tastings, tables, and tucked-away spots we keep coming back to. We've left out hotels and accommodations intentionally; budgets and expectations vary wildly, and there are already countless posts dedicated to where to sleep. What you'll find here instead is a taste of the best of the best, with a few fun discoveries folded in. The kind of guide you hand to a friend who's heading to the valley and wants to do it right.

Blind tasting is one of the most powerful tools in wine education. Whether used by professionals preparing for certification exams or by friends hosting a relaxed wine night, it helps remove bias and sharpens the senses. With the label, producer, and price hidden, tasters must rely solely on what’s in the glass. This approach encourages a deeper, more thoughtful evaluation of wine and allows drinkers to appreciate its true character, free from preconceived expectations. Blind tasting also sparks some of the most engaging conversations. Beyond discussing aromas, flavors, and structure, it often brings up memories, stories, and shared experiences that make the moment even more memorable.

We’ve spent a lot of time on this newsletter talking about the slow pleasures of travel - lingering over a meal, sitting with a glass of wine long after dinner should have ended, taking the scenic road. Letter writing is that same philosophy applied to staying in touch. It asks you to slow down. It rewards you with something that lasts.

Have you ever popped the cork of wine purchased from the tasting room at a winery and exclaimed “this doesn’t taste the way I remembered it.”? Why might this be?

Wine often tastes different outside the tasting room due to environmental, psychological, and physical factors. Key reasons include improper temperature control, different glassware, the absence of the romanticized, relaxing atmosphere of the vineyard (and their affable wine professionals), and changes in the taster’s own palate or sensory perception. For consideration, here are some reasons why there may be variations…

As we journey through life and watch our grown children carve out their own paths, a bittersweet realization often settles in. The dreams we once held dear—the aspirations we tucked away and the hobbies we set aside—begin to stir within us, whispering gently for our attention. For Doug and me, travel has always been our beacon, a cherished thread weaving our lives together through shared experiences and memories that bind us in an ever-deepening connection. Each trip becomes more poignant as the years roll on, reminding us of the beauty in moments spent together.

Wine is often described as a living liquid, a bridge connecting history, geography, and sensory experience. Far beyond its function as an alcoholic beverage, wine is a profound cultural artifact that has traveled from Georgia (country) to ancient Mesopotamian civilizations to modern dining tables. Its enduring appeal lies in the delicate balance of nature and humanity, blending the complexities of “terroir” with the artistic touch of the winemaker.

We’re thrilled to share the start of our mini-guide series featuring different wine regions around the world. For our first installment, we are exploring the enchanting Willamette Valley, a true gem in the heart of Oregon, renowned for its stunning landscapes, exceptional wine, and delicious culinary experiences. Whether you’re a wine enthusiast, a foodie, or an outdoor adventurer, the valley offers something for everyone. And how do you pronounce it you ask? Just remember Willamette rhymes with dammit. Willamette dammit. Ha!

The old adage ‘shop small’ doesn’t only apply to your local shop around the corner. It also applies to your small grower. Supporting wine producers that utilize organic farming practices is essential not only for personal health but also for environmental sustainability. The impact of how grapes are cultivated extends beyond the flavors and aromas contained in each bottle; it speaks to broader issues of health, ecology, and community.

Let’s get into it…

Wine vocabulary is more than a list of jargon; it is a sensory bridge between the liquid in the glass and the human experience. Mastering this language allows enthusiasts to move beyond simple “good” or “bad” judgments to a nuanced understanding of a wine’s character, structure, and origin.

Ready to delve deeper into the fascinating world of wine? Explore the many varietals, styles, regions, customs and people behind the label? Now that we’ve returned from Napa Valley following a successful harvest season, we’re ready to roll up our sleeves and dive into another passion within the wine industry—education. Starting in early February, Doug will be teaching a six-week Vines to Wine course at Truckee Meadows Community College. This once a week, two-hour session is all about sharing our wine knowledge and experiences in a way that is straightforward, easy to understand and accessible.

As we approach the New Year, the excitement in the air is palpable. It’s the perfect time to reflect on the past year and embrace the new beginnings ahead. One of the most cherished traditions during this festive season is raising a glass of bubbly to celebrate. Whether you're a Champagne connoisseur or a sparkling wine enthusiast, there's a perfect pour for everyone.

For those that have been following along on our recent wine journey, over the past couple weeks we’ve discussed vineyard activity, timing of harvest, and grape processing at the winery. The last blog focused a bit on sorting, crushing, and pressing, where the distinction between still white and red winemaking bifurcates. To recap, for white wine, grapes are pressed before fermentation to retain their acidity, aromas, and flavors without extracting undesired effects from the skins, pulp, and stems. For red winemaking, pressing occurs after fermentation. What is the distinction here? As we know, the juice (pulp) of a red grape is clear, just like white grapes, so how do we get red wine to take on red color before the must (grape juice) is pressed? 

A wild and woeful journey: Turning grapes into wine

Forget the romanticized image of strolling through sunny vineyards or sharing a candlelit glass. The journey of a grape from the vine to your bottle is a bizarre, messy, and frankly, a little violent affair. It's a tale of sorting, destemming, crushing, pressing, bubbling chaos, and careful handling that transforms simple fruit into a complex and sometimes finicky beverage.

Over the past several weeks in the lead up to harvest, we’ve worked a lot with oak barrels. Mainly, preparing them for this year’s vintage where some of the wine may either ferment in barrels and/or age after fermentation. Either way, prior to any of this, it requires continual sanitation and ozone gas treatments to disinfectant the barrels so as not to harm the oak’s flavor profile. Because barrels are a huge investment to a winery, and susceptible to molds, bacteria, and fungi, the importance for persistent care and attention can’t be understated. So, perhaps some background on these sometimes-overlooked vessels that we’ve all become so accustomed to seeing in and around a winery is worthwhile.

Great wine, as the saying goes, is made in the vineyard. While the art of winemaking in the cellar is undoubtedly crucial, the foundation of a truly exceptional bottle lies firmly in the farming practices employed. From the soil to the vine, every decision a grower makes profoundly impacts the quality, character, and ultimate expression of the wine in your glass.

It’s that magical time of year when the first grapes are being harvested and processed…it’s time for the sparkling wine harvest!