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First Aired - 03/13/2013 10:00AM
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The legendary Mondavi Family joins Joe Campanale for a very special episode of In The Drink. Joe is in studio with Michael, Rob Jr., and Dina Mondavi who share stories and insights about their winemaking process, maintaining the family business and the special terroir of the Napa valley. Tune in as they taste three different wines on air - The 2010 Emblem Napa Valley Cabernet Sauvignon, The M by Michael Mondavi Cabernet Sauvignon and The Isabel Mondavi Chardonnay. Find out what plans are on the horizon for the historic family winery and how each of the Mondavi's does everything they can to continue the traditions and consistency of quality that Robert Mondavi started! This program was sponsored by The International Culinary Center.
"The original Chardonnay's were made in large redwood or concrete tanks - they weren't made in stainless steel or oak barrels. In the mid 70's we got into oak and like anything at first we went too far. Many Chardonnay's did not have balance - they literally fought food. I think now we've come back to where balance is important. You want the flavor of the grape, a kiss of the oak. You want it to be interesting and compliment the food, not overpower it." [7:30]
"Wine is supposed to cleanse the palate excite the taste buds and invite you to have another sip of the wine or more taste of the food." [25:00]
--Michael Mondavi on In the Drink
"Growing up Mondavi was the only life I had so I have nothing to compare it to, but it has great perks. The downside is that when you call in sick everybody comes to bring you soup when you really just wanted the day off. It's been a blessing to work in this family my favorite thing to do is come in and work with my brother and father." [29:00]
--Dina Mondavi on In the Drink
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The Mondavi Family (22:13)
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Isabel Mondavi Chardonnay, Robert Mondavi Jr., Dina Mondavi, Michael Mondavi, fermentation, winemaking, avant garde winemaking, California Chardonnay, oak, balance, Napa Valley, Julia Child, San Francisco, Golden Gate Bridge, The Emblem, Cabernet Sauvignon, wine production, wine analysis,To comment on this episode click here. There are currently Comments
First Aired - 12/07/2011 11:00AM
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This week on Taste Matters, Mitchell Davis has a conversation with food luminary and restaurant business consultant Clark Wolf. They discuss current American food trends and explore the history of the food revolution in this country; from Sonoma County and San Francisco to New York City. Learn about everything from the history of tomatoes to the burgeoning restaurant scene in Las Vegas. This episode was sponsored by Whole Foods Market.
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Taste Matters: Clark Wolf (16:38)
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Heritage Radio Network, Mitchell Davis, Taste Matters, Clark Wolf, Star Spangled Foods, restaurant consultation, service industry, San Francisco, Mondavi, Napa Valley, Sonoma County, James Beard, food culture, bicoastal, Northern California, evolution of the palate, arugula, molecular gastronomy, Spain,To comment on this episode click here. There are currently Comments
First Aired - 06/24/2012 12:00PM
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Welcome to another installment of The Main Course, hosted by Patrick Martins. On this week's episode, Patrick is talking about some of the new changes at Heritage Foods USA, including the new membership program, and some shipping discount offers. Patrick plays one of Jack Inslee's post-produced pieces from Dave Arnold's Cooking Issues about MSG and the common misconceptions surrounding its healthiness. Later, Patrick interviews Kathleen Heitz Myers of Heitz Cellar in Napa Valley, California. Patrick and Kathleen talk about the logistics running a small, family-operated artisan business. Also, tune in to hear discussions regarding the harvesting of wine grapes, as well as the terroir of the Napa Valley that make it one of the best places in the world to produce wine. This episode has been brought to you by White Oak Pastures.
"Sometimes when you're growing a company the idea is to get to a certain size and sell it. That's not our goal, our goal is eventually to pass it on to another generation."
"We don't release our Cabernet until it's 5th year, so there's a lot of capital held up in the mean time."
"What makes the Napa Valley such a great region is the Mediterranean climate, what makes it so special to me is the sense of community. We're all trying to achieve the same thing - 95% of the Napa Valley wineries are family owned." -- Kathleen Heitz Myers on The Main Course
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Heritage Foods USA and Kathleen Heitz Myers (35:05)
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Heritage Foods USA, free shipping, discounts, Middle Eastern food, Italian food, small portions, mobile slaughterhouses, Perdue, Kathleen Heitz Myers, family wineries, California wineries, California Wine Institute, Heitz Wine Cellar, wine making, oenology, Napa Valley Vintners, Robert Mondavi, collaboration, small wineries, Prohibition, Martha's Vineyard Cabernet Sauvignon, terroir, alcohol, sugar, aging, wine cellars, flavor balance, family business, price points, St. Helena, Mediterranean climate, www.HeitzCellar.com, distribution, Frederick Wildman & Sons Importers, Andre Tchelistcheff,To comment on this episode click here. There are currently Comments
