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The SOMM Journal, June-July 2014
During my almost 11-year tenure as Adjunct Instructor at the CIA’s Rudd Center for Professional Development in Napa Valley, I witnessed the birth of wine on tap. Wine Director Traci Dutton was an early adapter, offering a local Sauvignon Blanc on tap at $5 a glass. She was thrilled to pass along cost savings to her guests at the Greystone Restaurant. The same wine bottled sold for $8 to $9 per glass. Today, cost savings have all but vanished. The message is all about being green, clean, and efficient.
Basil Magazine, April 2014
Sustainable, organic, and biodynamic farming are three methods of growing grapes naturally for the California wine industry. Each has a specific set of rules. All three take into consideration not just the health of the plants, but of the humans working there.