Tap It
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.
Read morePlanet-Friendly Wine
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.
