Explorez tous les épisodes du podcast Barrels & Roots

In this Barrels and Roots episode, I sit down with Siphe Mwanza from South Africa, who is building a wine investment platform designed to democratize access to fine wine as an asset class. 

We get into why wine can hold value over time, how collectibles like classic cars, watches, art, and even rare memorabilia can become real stores of wealth, and why so many everyday people never get invited into these markets. Siphe breaks down the biggest barriers, access, admin, relationships, pricing knowledge, and explains how fractional ownership, bonded storage, and education through tastings and masterclasses can make wine investing feel more like a modern platform experience instead of a private club. We also talk about South Africa’s underappreciated wine history, why regions like Swartland and Stellenbosch deserve more global attention, and what habits help beginners build real taste and judgment before they ever think about investing.

What is one “non obvious” thing you think can hold value long-term, wine, watches, art, classic cars, memorabilia, something else, and why?

In this Barrels and Roots podcast episode, I sit down with Jame Blackmon, a Napa hospitality leader and wine pro who is living a true multi-hyphenate life, director of hospitality at Napa Valley Car Club, involved with Salty Goats and other Napa wine projects, plus consulting, partnerships, and a creative background in music and film. 

We talk about how he found wine through Auburn University’s wine program, the first wine that made him stop and think, Madeira, and why he still collects it. Then we get into the bigger conversation, how wine got too pretentious, too rule-heavy, and too transactional, and how that vibe pushes regular people away. Jame shares a simple reframe that could save the industry, stop making wine the main event and start making community the main event, with wine simply present at the pool party, the cookout, the concert, and the night with friends. If you have ever felt intimidated by tasting rooms, wine terminology, glassware rules, or that sense you’re “doing it wrong,” this episode is a reminder that wine is for real people, and the best guides are the ones who genuinely care about you.

What is the first wine, or first moment with wine, that made you feel something, even if you knew nothing about it?

In this episode of Barrels & Roots, I sit down with Lynn Finkbiner, a certified sommelier through the Court of Master Sommeliers, to break down wine in a way that actually makes sense. 

We talk about how she went from years in restaurants to fully committing to wine, and what it feels like to realize just how deep the wine world goes once you start studying it seriously. We get into why wine can feel intimidating, how to build confidence through micro learning, and why you do not need fancy glassware or perfect tasting notes to enjoy a bottle. Lynn shares practical tips for pairing wine with spicy food, how to branch out if you think you are “only a Pinot Noir person,” and why Oregon Pinot Gris deserves way more love. We also talk about wine culture, how one great guide can make everything feel accessible, and how the goal is not to sound smart, it is to enjoy what you like and keep exploring.

Question for your audience: what’s one wine you used to think you hated, but ended up liking once you tried it in the right moment or with the right food?

In this episode of Barrels and Roots, I sit down with Jane, the proprietor of Duncan Peak Vineyards and a consulting winemaker at Kale Wine Consulting, to talk about what it really takes to build a wine career from the ground up. 

We get into her early exposure to wine through her parents’ distribution work in China, how studying at UC Davis shaped her love for sensory science, and why the tasting side of viticulture and enology pulled her in for good. Jane breaks down the real difference between small family wineries and large corporate wineries, why she prefers wearing many hats, and what changed the moment she started making wine under her own label, when every picking call, blending decision, and mistake became hers to own. We also talk harvest life in South Australia, meeting interns from France and Italy because of the opposite-season schedule, and how consulting winemaking gives her both variety and flexibility while she grows her brand. 

Along the way, she shares what she actually loves in a Chardonnay, how she thinks wineries can stand out in a crowded market by focusing on what they do best, and why pairing wine with Asian food is one of the most practical ways to welcome a new generation of drinkers into the wine community.

Question for you, what’s one food you love that you think would surprise people as a perfect wine pairing?

In this episode of Barrels and Roots, I sit down with Jess McDowell, a Napa Valley contract winemaker and the owner of Jess McDowell Consulting, who manages wine production for Kever Vineyards, Rewa Vineyards, and Lindstrom. 

Jess shares how she went from a decade in dental hygiene and a path toward dentistry to discovering winemaking through UC Davis, where the science, creativity, and sensory training pulled her in for good. We talk about how sensory evaluation shapes her decisions in the cellar, whyt humility and collaboration matter when every vintage brings new variables, and what she learned working under renowned Napa winemaker Celia Welch about excellence, precision, and trusting intuition. Jess breaks down how terroir and AVA differences make it impossible to force wines into the same mold, how restraint and timing can protect a wine, and why “failure isn’t an option” in the winery, only problem-solving and adaptation. 

We also zoom out into why wine still matters culturally, how each vintage captures a real moment in history, and what Jess hopes people experience when they open a bottle, not a winemaker’s ego, but a balanced, shareable wine that brings people together.

When you open a great bottle of wine, what matters more to you, the story behind it, or how it tastes in that moment?

In this Barrels and Roots episode, I sit down with Ben Salisbury, founder of Salisbury Creative Group, who has spent more than four decades in wine and hospitality and now helps wineries and distilleries accelerate sales, improve execution, and win in today’s brutal market. We talk about the biggest misconceptions wineries still cling to, especially the idea that great wine, great packaging, luxury branding, and a beautiful estate will magically carry the business. 

Ben breaks it down in plain terms, that is table stakes now, and the real game is understanding your customer, serving their needs, and adapting fast because the wine industry has changed dramatically. We get into the unsexy realities of distribution and the three tier system, why relying on distributors to “sell it for you” is a trap, and why “more accounts, more states, more placements” can actually be the wrong strategy. Ben shares the behind the scenes truth about what keeps restaurant and retail accounts, consistent supply, logistics, trust, and dependability, not a fancy pitch or a perfect origin story. 

I connect it to content and media, because the same shift is happening everywhere, your product can be excellent, but if you do not learn modern selling, focus on the right buyers, and go narrow and deep instead of wide and thin, you get buried. 

If you are a winery owner, founder, sales leader, or anyone trying to grow in a crowded market, this conversation is a straight up reset on wine sales strategy, customer empathy, and what it actually takes to sell through in 2026 and beyond.

In this episode of Barrels and Roots, I sit down with Heather Daenitz, a Santa Barbara County photographer and marketer who helps small wineries tell the real story of how wine gets from grape to glass, through honest images and smart social media. 

We talk about why the most powerful visuals are not the perfectly staged sunset vineyard shots, but the gritty, human moments, the dirty hands, the chaotic desks, the half-finished plates, the lipstick on the glass, and the bottles with drips down the label. Heather breaks down what wineries get wrong when they try to market themselves, why people are craving analog again, film photography, digicams, texture, grain, and why overly polished content can instantly feel like an ad. We also get into how TikTok and the rise of AI imagery are pushing people back toward real, lo-fi storytelling, and why wine carries emotion in a way most products do not, because it’s alive, vintage-driven, and tied to memory, place, and people. 

Along the way, we connect the idea of film light leaks to life, how plans go sideways, how imperfections can turn into art, and why the best wine moments are the ones where you forget the wine completely because you’re finally present with the person in front of you.

In this episode of Barrels and Roots, I sit down with Maya Dalla Valle of Dalla Valle Vineyards in Napa Valley to talk about what it really takes to grow grapes and make world class wine when you only get one shot per vintage. 

We get into how she found winemaking after studying international relations and chasing a diplomat path, why wine is a living piece of history, and what it feels like to taste legendary bottles like 1911 Chateau Latour and 1945 Chateau Lafite and realize you are literally drinking a moment in time. Maya breaks down the behind the scenes reality of vineyard work, the skill and decision making in pruning that impacts not just this year but next year too, and the high stakes pressure of blending when you cannot uncouple the lots once they are combined. We talk about her years living in Bordeaux, what she learned from European multi generational wine families, biodynamic farming, old vines, and how Napa can stay authentic while still connecting with younger wine drinkers through transparency, sustainability, and stories that make wine feel less intimidating. 

We also have some fun with it, comparing grape varieties to horse personalities, calling out Cabernet Franc for its chaotic energy, and ending on a real note about slowing down, staying present, and building a legacy that still tastes like a place, a season, and a family 20 to 30 years from now.

In this episode of Barrels and Roots, I sit down with Brooke Delmas Robertson of Delmas and SJR Vineyard in the Rocks District of Milton-Freewater, Walla Walla Valley, to talk about why staying small can be the secret to making truly unforgettable wine. Brooke breaks down what makes the Rocks District so distinct, an AVA defined by its soil, with volcanic basalt cobbles and gravels that create a signature salty, savory, umami-like character in the wines. 

We dig into Rhône varieties like Syrah, Viognier, Grenache, and field-style blends, and she explains how Rocks District Syrah can be so site-specific that once you taste it, you can spot it across a table for the rest of your life. We also get real about the wine world’s gatekeeping, the “no soup for you” scarcity vibe, and why critics and scores are just one person’s opinion on one day, not a rulebook for how I’m supposed to enjoy a bottle. Along the way we riff on everyday luxury, why a hundred dollar bottle is allowed to be a Tuesday bottle, and how the best wine experiences are the ones that feel like a lifestyle, not a once-in-a-lifetime performance. Brooke shares the story behind her BDR blend, how vintage variation and climate shape the final wine, and why making wine by listening to the year matters more than forcing a recipe. 

We close with where to find Delmas wines online, their limited production Viognier and Grenache, a magnum-only Syrah, and their first tasting room opening in downtown Walla Walla in February 2026.

In this episode of Barrels and Roots, host Sean Trace sits down with consulting winemaker Julie Schreiber, a chef turned enologist, mushroom forager, and Northern California wine veteran with over 25 years in the cellar. Julie shares her journey from culinary school to UC Davis, breaking down how food, science, and creativity collide in modern winemaking.

They explore how great wine is built like jazz, giving each element space to breathe, how blending is part science and part intuition, and why controlled chaos often leads to the most memorable bottles. Julie opens up about vineyard tasting, fermentation decisions, barrel aging, and the subtle art of crafting balance between acidity, tannin, alcohol, and aroma.

The conversation also dives into wine consulting, building brands, teaching clients to define the story behind their label, and why imperfection and funk can sometimes be the secret ingredient. Along the way, they connect wine to music, storytelling, and even life lessons in embracing unpredictability.

If you love Napa and Sonoma winemaking, wine blending, vineyard life, food and wine pairing, or the behind the scenes reality of crafting a bottle from grape to glass, this episode is for you.

In this Barrels and Roots episode, I sit down with winemaker Kelsey Gorter to talk about how wine really gets made, from vineyards and harvest cycles to the behind-the-scenes reality of bulk wine sales and building wines for places like Trader Joe’s and Costco. 

We get into how she went from teaching high school chemistry to working harvests in California and the Southern Hemisphere, and why winemaking is a long-game craft that rewards patience, presence, and having a clear vision years ahead. Kelsey breaks down why wine feels intimidating for a lot of people, especially younger drinkers, and what the industry needs to do to make wine more accessible, less stuffy, and more authentic. We also talk about choice paralysis in the grocery aisle, why marketing often feels fake, the rise of non-alcoholic wine, and how quality can show up at a wide range of price points. 

Along the way we nerded out on Chardonnay, Sauvignon Blanc, sparkling wine, and the challenge of Zinfandel, plus the idea that wine is a story in a glass because of the sheer human labor and farming behind every bottle. If you want a grounded, real conversation about modern wine culture, winemaking careers, and how the wine industry can find balance again, this one’s for you.

In this episode of Barrels and Roots, I sit down with Denise McKahn, CEO of McKahn Wines, to talk about building a family wine brand, falling into the wine industry from an accounting background, and learning how to sell wine in a world where the market is shifting fast. Denise shares the moment that sparked her son Chuck’s winemaking journey, a bottle of Cabernet opened at Sunday dinner that basically set his whole career in motion, and how that passion eventually led them to focus on Rhone varietals like Viognier and Syrah. 

We get into why Rhone-style wines deserve more love, how harder-to-find grapes like Syrah create real sourcing challenges in Napa, and what it looks like to run a small winery during the current wine industry slowdown. We also talk about legacy, family business boundaries, women in wine leadership, wine tasting without intimidation, and why you do not need an estate vineyard to make great wine. 

If you care about Napa Valley, Sonoma wine, Livermore roots, Rhone varietals, small winery survival, or the real behind-the-scenes of wine sales and marketing, you’re going to like this one.

In this episode of Barrels and Roots, I sit down with Central Coast winemaker Kip Lorenzetti, a guy who went from selling toilets to crafting wines for legacy Paso Robles brands. 

We talk about what really happens behind the scenes of winemaking, from brutal harvest labor to the patience it takes to taste a wine that is still finding itself. Kip breaks down how winemakers taste through young, aggressive wines to see their future, why most people misunderstand how wine is made, and why enjoying wine has nothing to do with being sophisticated. We get into entry-level wines, evolving palates, loud versus subtle flavors, and the truth that great wine is less romance and more grit, teamwork, and timing. 

If you’ve ever wondered how wine actually goes from vineyard to glass, or felt like wine culture was too intimidating, this conversation brings it back to earth where it belongs.

In this Barrels and Roots Podcast episode, I sit down with Adam Martinez, winemaker at Uplifted Winery in Rapid City, South Dakota, to talk about what winemaking actually looks like when you strip away the romance and get into the real craft. 

We dig into how he got started through restaurant life and a chemistry background, why wine is the ultimate mix of science, art, and pure luck, and how tiny variables like weather, humidity, and even invisible microbes can change everything. Adam explains what it’s like making wine in a cold-climate region, how hybrid grapes like Marquette make Midwest and Northern Plains wine possible, and why a lot of South Dakota wineries still bring in grapes from places like Washington, Oregon, California, and Colorado. We get honest about sulfites, oxygen, fermentation choices, learning new varietals, and the mistakes that actually make you better, especially when teamwork and communication can make or break a vintage. We also talk about tasting notes, nostalgia, and why the best wine is the one you genuinely like, not the one that impresses someone else. 

If you care about wine education, winemaking process, cold climate viticulture, and making wine feel approachable again for everyday people and Gen Z, this conversation is a fun, real-world look at what it takes to turn grapes into something that brings people together.

In this episode of Barrels and Roots, I sit down with Dan Stotesbery, managing partner at Ladera Vineyards, a family-owned Napa Valley winery he now runs day-to-day with his wife. 

We talk about why small, family-run wineries still matter in a world that’s getting more corporate, and how authenticity shows up in the details, from hosting tastings themselves to literally packing shipping boxes and remembering customers by name. Dan breaks down Howell Mountain Cabernet, what being above the fog line does to structure and tannins, and why mountain fruit often needs more time to come into balance than valley floor wines. We also get into the quality vs quantity decision that took Ladera from 35,000 cases down to around 4,000, and how that shift let them make better wine and build deeper relationships. Along the way, I share my own Napa roots and why wine is really about memory, place, and people, not perfect tasting notes, plus why Cabernet can feel intimidating for new drinkers and how to keep learning simple, trust your palate, taste broadly, and don’t let wine culture make you feel like you don’t belong. 

If you want an honest conversation about Napa Valley, Howell Mountain, family winemaking, and what makes a great Cabernet feel alive, this one’s for you.

I’m talking with Anne McHale about what the Master of Wine path really looks like and why it actually matters for everyday wine drinkers, not just industry insiders. 

We unpack what a Master of Wine does, why the qualification is considered one of the hardest in the world, and how Anne worked her way up from a junior office assistant to earning the MW title over a decade of study, tasting, and real-world experience. From there, we zoom out into the bigger picture, how wine connects to place, memory, food, and culture, and why it’s okay to enjoy wine without needing perfect vocabulary or expert confidence. We talk about how beginners can start tasting without feeling judged, how to use simple frameworks instead of overthinking every sip, and how affordable wines can still be genuinely expressive and meaningful. 

This episode blends serious expertise with real-life practicality and shows that wine education doesn’t have to feel academic, intimidating, or exclusive, it can be human, curious, and fun.

In this Barrels and Roots episode, I sit down with Napa Valley native Lailand Oberschulte-Flaherty, VP of Marketing at OrderPort, to talk about wine without the intimidation. 

We get into why wine feels “snooty” to so many people, why that idea is outdated, and how to build your palate without pretending you like a cult Cabernet just because the label is famous. Lailand breaks down how taste is personal, like music, like artists, like anything else, and why the best wine might be the bottle with duct tape on it from someone’s garage passion project. We talk Napa versus the old-world mindset, terroir and storytelling, underrated varietals like Vermentino, Syrah, Gamay, Grenache, Tempranillo, and why exploring smaller producers can be both more affordable and more meaningful. The bigger theme is simple, wine is an analog experience in a digital world, a way to put your phone down, slow your nervous system, and create memories that last a decade, sometimes longer, because taste and smell lock moments into your brain. 

If you want wine to feel approachable, human, and actually fun, this conversation is a reset.

In this episode of Barrels and Roots, I sit down with Philippe Bienvenu, who was born and raised in Champagne and has spent over three decades living inside the culture, history, and craft of the region. We unpack what champagne actually is, not as a brand or a luxury symbol, but as a place, a tightly regulated wine region, and a deeply artisanal product shaped by terroir, blending, and tradition. 

Philippe helps demystify the difference between champagne and sparkling wine, explains why champagne has some of the strictest production rules in the world, and shows why there is no such thing as just one style of champagne. We talk about pairing champagne with everything from pizza and spicy Asian food to breakfast and burgers, why you should probably stop using flutes, and how champagne can be enjoyed without expertise, rules, or intimidation. 

This conversation is about curiosity over snobbery, experience over perfection, and understanding champagne as a living, human wine that reflects place, people, and time. If you have ever felt like champagne was confusing, overpriced, or not for you, this episode is an open invitation to explore it freely and on your own terms.

In this Barrels and Roots episode, I sit down with James Silver, a three-decade wine industry executive whose love for wine started by accident in Burgundy and never let go. We get into why wine hits different, not as an alcohol delivery system, but as an emotional experience, a lifestyle, and a ritual that pulls people together across generations. 

We talk about wine as memory and time travel, how opening a bottle can instantly take you back to where you were when that vintage was born, and why sharing a bottle creates community in a way most drinks simply do not. Jim and I also dig into what’s been lost as the wine business has been pushed toward efficiency, sameness, and manufactured experiences, and why Napa can feel like a cartoon of itself now compared to the humanity it used to have. Along the way we connect wine to music, vinyl, film, and the idea of needing guides and human conversation again, the kind that helps people explore without feeling intimidated. 

If you care about authenticity, small producers, and why slowing down matters in a world built for speed, this conversation is basically a love letter to what wine can still be.

In this Barrels and Roots episode, I sit down with David Gibson, CEO and founder of Gibson Wine Consulting in Napa Valley, and this is his 4th time coming back on the podcast, which honestly says a lot because every convo with him somehow makes wine feel both smarter and more relaxed. 

We break down sparkling wine in a way that actually feels fun and usable, starting with why champagne is only champagne if it comes from Champagne, France, and how the traditional method works, including secondary fermentation in the bottle, aging on lees for those brioche and yeasty notes, and what disgorgement really means. David walks me through the main sparkling wine styles people see in the wild, Prosecco and the Charmat method, Cava from Spain, French cremants, and the wild-card world of pet nat, plus how sweetness levels like brut nature, brut, extra dry, demi-sec, and doux change what you taste. I also share a real-life story about celebrating the end of a brutal day, why bubbles can make regular people feel fancy for a minute, and how I’m trying to bring wine culture back to something lighter, less intimidating, and more human. 

We get into the best glassware myths, food pairings like champagne with fried chicken, easy sparkling wine cocktails like an Aperol spritz, New Year’s resolutions we actually might keep, and the bigger point, you don’t need perfect tasting notes or a perfect setup to enjoy great wine, you just need a reason to celebrate being here.

In this episode of Barrels and Roots, I sit down with Barbara Gorder, a Sonoma Mountain based marketing consultant and the force behind the Direct to Consumer Wine Symposium, for a wide ranging conversation about why wine marketing keeps missing the moment and what it will take to bring people back without talking down to them. 

Barbara shares the origin story that made her fall in love with wine, an art history trip to Chateauneuf du Pape, a 2000 year old cave, and a single glass that flipped a switch, then connects that sense of wonder to the practical reality wineries face today, more competition, higher acquisition costs, and outdated communication habits that still show up on websites and in tasting rooms. We talk about why wine should stop trying to control the language consumers use, why age based targeting is lazy compared to psychographics, and how the industry can rebuild connection through experience, hospitality, better storytelling, smarter media, and collaboration instead of repeating the same tired tropes. 

We also dig into what DTC really means when you strip away the tech stack, how wineries can expand the tent with more accessible pathways like second labels and organic positioning, and what Barbara is most focused on heading into the DTC Wine Symposium in Monterey, January 20 to 22, from actionable sessions to hands on boot camps designed to help real operators build the future.

Today, I had the awesome luck to sit down with Jeff Arnold, a SOM and the founder of Vines of Napa and the Vine Pass, a Napa Valley wine passport built to help people discover boutique wineries, hidden gems, and truly great tasting experiences.

This was a fun one, because we got to explore Jeff’s journey from working in the Finger Lakes and building wine ventures there, to eventually relocating to theNapa Valley. Along the way, we talk about a wide range of topics, from what makes Napa’s terroir so special, to how we can make wine more accessible for Gen Z and newer wine drinkers, without losing what makes it meaningful.

We also dive into Jeff’s current favorite varietals, including Riesling, Pinot Noir, and Sangiovisi, and why he thinks Cabernet Franc might be the next big thing.

If you love Napa, Sonoma, wine travel, and wine tasting, and you want to learn more about wine without all the extra snobbery, this is a really fun conversation for you.

In this Barrels and Roots episode, I sit down with Napa Valley winemaker and general manager Matt Reid of Benessere Vineyards to talk about wine the way real people actually experience it, not as a test, not as a flex, but as a shared, soulful, analog thing in a digital world. 

We get into Matt’s path from environmental economics and the EPA to UC Davis viticulture and enology, then into harvest life and the mentor and peer community that shapes winemakers over time. He explains his reactive winemaking style, paying attention to what the fermentation and the grapes are asking for, and I connect it to how I used to teach English, how no two students need the same approach, and how the best results come from being present, flexible, and paying attention. We also unpack why wine still matters, how it differs from beer and spirits because it is not built for perfect consistency, every vintage, vineyard, and winemaker is its own expression, and that difference is the point. If you feel intimidated by wine, this conversation is your reset, you cannot really do it wrong, you do not need perfect tasting notes, and you do not need to pronounce everything perfectly. Matt shares a simple mindset for new wine drinkers, build relationships with a great local wine shop, explore with intention, and learn your preferences through experience, and we talk about younger wine drinkers moving beyond big Napa Cabernet brands toward curiosity, variety, and personal taste. 

If you want wine to feel more accessible, more fun, and more human, this episode will help you relax, trust yourself, and actually enjoy what is in your glass.

In this Barrels and Roots episode, I sit down with Sonoma based wine journalist, editor, speaker, and WSET educator Stacy Briscoe to talk about making wine accessible without killing the magic. 

We get into how she went from fitness and food writing to falling down the wine pairing rabbit hole, and how asking “beginner” questions, like what new oak actually means, turned into a full on career in wine media and education. We unpack why tasting notes can be weirdly intimidating, why you should never force flavors you do not actually taste, and how your own references, like cherry coke instead of tobacco, are valid because wine is personal. Stacy shares what she teaches at Napa Valley Wine Academy across WSET levels, how to spot quality without acting like a snob, and why the perfect pairing is the wine you like with the food you like with the people you like, in the moment you are in. We also go into wine storytelling from the human side, from winemakers and vineyard crews all the way to the unsung heroes like tasting room glass washers and the literal floor of the cellar, and I share a real moment where a Riesling became the exact reset I needed in a heavy, high status room. 

If you want wine education that feels fun, honest, and actually usable, this conversation is your permission slip to sip, experiment, and stop overthinking it.

In this episode of Barrels and Roots, I sit down with Ed Feuchuk, General Manager of Tank Garage Winery, a direct-to-consumer Napa Valley winery that lives in a 1930s gas station, releases limited-edition one-off wines, and treats every bottle like a creative drop, not a traditional vintage repeat. 

We talk about how Tank’s marketing and winemaking come from obsession and compulsion, not committee decisions, from their James Bond style restaurant run video to the Black Market release and Cyber Hack concept for Black Friday and Cyber Monday. Ed breaks down why wine still matters culturally, how it complements real life moments like music, food, and connection, and why the future of wine depends on more niche brands and more authentic segmentation, not forced Gen Z campaigns. We also get into the creative chaos behind ambitious projects, the line between provocative and contrived, and the wines that changed our perspective, from Beaujolais Nouveau to an unexpected Riesling moment. 

If you want Napa and Paso Robles wine culture that feels alive, modern, and unapologetically fun, this conversation is for you, and you can find Tank Garage Winery online at tankgaragewinery.com and on social at Tank Winery.

In this episode of Barrels & Roots I sit down with Napa Valley wine pro David Gibson to tackle something we all secretly dread, holiday family drama. 

From Uncle Bob’s 30 minute political monologues and conspiracy theories to body shaming, money fights, crypto disasters and long running family grudges, we walk through the wildest Thanksgiving and Christmas table moments and pair each one with the perfect wine. I share my own stories from Napa to Vietnam, talk about using Gamay, Pinot, Riesling, rosé, Prosecco, Champagne, Merlot, Shiraz and big Napa Cab as “social lubricants” to soften tensions, and we keep coming back to one thing, how to stay in the middle, protect your peace, and still enjoy the people you love. 

If you want real talk on family, mental health, and smarter holiday wine choices, all wrapped in one honest conversation, this is the episode to pour a glass to.

In this episode of Barrels and Roots, I sit down with Jeffrey Plant, estate winemaker at Round Pond Estate in Rutherford, right in the heart of Napa Valley, to talk about why wine is really a people game. We go back to our shared roots growing up in St. Helena, talk about bikes on vineyard roads, mustard blooms, and how harvest turns the whole valley electric with energy, forklifts, and that crush-time aroma in the air. 

Jeff shares how he went from a mildly lost college kid to falling completely in love with winemaking during one harvest, mentored by Napa legends who taught him not just how to make wine, but why each decision matters. We get into his Captain America approach to leadership, why collaboration beats secret recipes, and how a rising tide of better wine lifts every winery in Napa Valley. We break wine education down to three simple things, fruit, acid, tannin, and one easy trick for telling the difference between a 50 dollar and a 150 dollar bottle by the finish alone, making this a super approachable listen for anyone who wants to actually understand wine. We talk about wine as terroir, time capsule, and social glue, why prices finally need to be more approachable, and how younger drinkers can start with a 10 dollar bottle, ask questions at a local wine shop, and slowly level up. 

Jeff leaves us with his cellar mantra, that we will never make our best bottle of wine, because next year is always a chance to make it better, and invites listeners to come taste at Round Pond, say they heard him on Barrels and Roots, and come geek out about Napa Valley wine in person.

In this episode of Barrels and Roots I sit down with Michael Kennedy, the sommelier turned founder of Fresh Wine Group, to talk about why wine still matters in a world that is moving faster and more digital every day. 

We get into his journey from dreaming about the CIA to building small production wineries in Napa Valley, Tuscany, Bordeaux and Oregon, and how old world culture, long dinners and real hospitality shaped the way he makes and shares wine. We compare the live to eat culture of Europe and Vietnam with the eat to live grind in the U.S., dig into why Gen Z is craving more analog experiences like film cameras and authentic bottles with a real story, and unpack how wine is basically history, climate, family and place in a glass. Michael breaks down the insane amount of decisions that go into one bottle, talks about building a tiny Tuscan hotel focused on making guests feel truly seen, and explains why American Zinfandel might be the most slept on wine style in the country right now. 

If you love wine, slow living, Napa Valley roots, or you are just curious why small, authentic producers are the future of the wine world, this conversation is one you will want to sip on.

In this episode of Barrels and Roots I fully lean into my inner nerd and step into the Wizarding World of Wine with Napa Valley wine consultant David Gibson as we sort Harry Potter characters and Hogwarts houses into wine glasses. 

I am literally dressed as Harry Potter while we match Gryffindor to big bold Cabernet Sauvignon, pair Sirius Black with spicy Syrah and see Ginny Weasley as a powerhouse Malbec. We wander into Ravenclaw territory with thoughtful whites like Riesling for Luna Lovegood, Sauvignon Blanc for Cho Chang and old world Chardonnay for Hermione, who I still insist was probably sorted into the wrong house. We cozy up with Hufflepuff comfort vibes, turning Cedric Diggory into Pinot Noir, Tonks into playful Merlot and talking about the perfect mac and cheese and pork chop pairings. Then we head down to the dungeons for Slytherin energy, where Severus Snape becomes a complex Bordeaux blend, Bellatrix Lestrange shows up as wild pinotage and Draco Malfoy throws off big Zinfandel spice alongside dark decadent dishes like duck confit. 

If you love Harry Potter, Napa and Sonoma wine culture, character deep dives and learning wine styles in a way that actually sticks in your brain, this episode is a fun, high value crash course in wine education for Harry Potter fans, wine lovers and curious Gen Z and millennial drinkers who want to sound smarter at their next wine night without getting boring.

In this episode of the Barrels and Roots podcast, I sit down with Oregon winemaker Jessica West of Approachment Wines in the Willamette Valley to talk about wine without the gatekeeping. 

We get into how she went from coffee to crush pad, why she makes young, energetic wines that do not need fancy food pairings, and how wine can be as simple as pairing a bottle with Ritz crackers or your favorite comfort food. We laugh about comparing wine to Harry Potter houses, adding ice cubes to Pinot Gris, and drinking out of mason jars or mugs instead of crystal, while still respecting the craft, organic farming, and letting the vineyard “tell” the wine what it wants to be. We dig into why wine is not just for rich old people, how it can be a real social lubricant for younger drinkers dealing with anxiety and screen culture, and why sharing a bottle is still one of the best ways to connect IRL. 

If you are a curious Gen Z or millennial who wants to get into wine, discover Oregon Pinot Noir and Champagne recs, and drop the pressure of doing it “right,” this winemaker interview is for you.

I sit down with David Gibson, CSW, WSET III and we get real about why wine hits different. From restaurant roots to WSET study sessions, David breaks down how wine is art and science, community and story, not a velvet rope club. We talk Napa Valley culture, Burgundy obsessions, Aussie Shiraz throwbacks, and how to make wine feel welcoming for beginners. I share my own aha moments, the magic of small production bottles, and why wine is the best social lubricant to cut the noise and bring people together. We swap tips for starting your wine journey without the ego, how to talk about what you like, and why slow wine in a fast world matters. 

If you love Cabernet, crave Chardonnay, or just want a friendly guide, this episode is your seat at the table. 

This episode is me going back to my roots, literally. I grew up in Napa Valley, and returning there reminded me why wine is more than just a drink—it’s time, patience, community, and love bottled up. When harvest wraps and the crush begins, the whole valley smells like wine, and it’s magic. Every glass comes from years of care, work, and waiting, just like anything meaningful in life. Wine teaches patience in a world that moves too fast, where everything’s instant, posted, and forgotten. It’s a slow craft built on failure, art, and heart—an analog miracle in a digital world.

That’s what Barrels & Roots is about. Real people, real stories, real passion. Behind every bottle is someone who dared to build something beautiful for the future. And in 2025, when AI and algorithms are shaping everything, it’s even more important to celebrate the human side of creation. So pour a glass, slow down, and remember: great things take time.

From grape to bottle with Gloria Ferrer winemaker Kyle Altomare. We go deep on flavor, patience, and why sparkling wine is the ultimate craft. Kyle shares how a former teacher became a Sonoma winemaker, the art of listening to what the vineyard wants, and how tradition and innovation meet in the cellar. We talk analog joy in a digital world, PYPD put your phone down, the slow feedback loop of vintage to vintage, and building wines that create memories across generations. 

If you love Napa Sonoma stories, food and wine pairings, and the creative process, this episode is a vibe.