Journal

Craft Matters…

As I write this, RSVnapa celebrates its 40th season, while my mother, Peggy Webber, marks her 100th year on this planet.

There’s something deeply satisfying about a savory pie.

I used to love the semi-smashed life; then I grew up into a proper adult with responsibilities.

No one in their right mind would plant Muscat in Carneros.

When cooking for Muscat, simple is best.

One hundred years ago, the French Prune (plum in English) was the most valuable crop in Napa.

I know most people think chefs always prefer fancy foods, but most of the time, I like to eat simply.

What makes a wine “cool”?

Merlot, when crafted well, is so delicious.

No matter what the world throws at us, good or bad, popping the cap on a frizzante is the right answer.

Dang, the first notes and words of the Shuggie Otis song, “Strawberry Letter 23” take me back to a carefree world.

Not too long ago, there was a time when “real” wine drinkers wouldn’t be caught dead with a glass of pink wine.