Podcasts about Livermore Valley

After 17 years of communicating to readers as a newspaper wine columnist with a side gig online, the ground shifted, the medium and the stylistic conventions of the message changed.As a newspaper writer, the style leaned toward formality and objectivity, even though a newspaper column is more personal than a formal newspaper story. For instance, in the beginning of the column's life, when I expressed an opinion not supported by facts or other sources beyond my personal perspective, the convention was to phrase it as “in this wine writer's opinion.” A bit arch, yes, but it followed the canon of objective news writing.As the column evolved, I became more comfortable with the grammatical first person: use of subject pronouns—I, me, mine, myself, my. By that time, the column had become a discussion with readers rather than a news story about wine. There was more freedom, but there remained awareness that as a newspaper wine columnist, my first job was to inform people about wine. If I entertained them as part of the formula, well and good. But entertainment and personal discourse was value added, not Job One. My primary assignment was to interest people in wine, a product sold by supermarkets and wine-liquor stores advertising in the paper, thus paying for the newspaper and my work.In 2024-2025 there was a sea change in newspaper wine writing. In major publications such as the Washington Post, the Oregonian, the Seattle Times, the Los Angeles Times, and my position as nationally syndicated by Gannett/USA Today in hundreds of smaller newspapers ended. Declining newspaper circulation and resulting budget cuts and declining wine sales were the reasons. It was a cold-water-in-the-face reminder that nothing lasts forever.Fortunately, during the 17-year newspaper run I invested in establishing an online presence. First at my website, which I controlled, and on Facebook, which was easy. Then came Twitter/X, Substack, Linkedin, Bluesky, Apple podcasts, and Vocal. These initially existed as adjuncts to the print work. Today, they are my only platforms.Writing to my online audience is different from writing for a newspaper reader. Online is more intimate and personal. After all, the online audience is engaged with me and my work without distractions of other coverage. The newspaper writing was, in part, to provide editorial content to support advertising. Particularly in the beginning, my column anchored the front page of the “Food Section” of the newspaper, chock full of ads from grocery stores and wine and liquor stores that sold wine.Now my work stands alone. You come to it because you want to be entertained and educated by my content of words and pictures. You made a conscious decision to click on the specific link or open the email. You did not just open a newspaper thrown on your front lawn. The online medium is more intimate. The connection is more a conversation with a friend—in the case of the podcasts, an actual verbal communication. I am comfortable with the new challenges.The change also affects the dynamics of creation. Gone is the tyranny of a 450-word requirement to fill a specific space in a print hole. Gone is the tyranny of a weekly deadline—in my case, I submitted all four or five of a month's columns together at one time at least a week prior to the first column's deadline. Frazzled editors loved that, but it meant I wrote weeks ahead of publication.I intend to strive to post every week, but now I can slide if exigencies interrupt or opportunities present for more than once a week. And, beyond columns, there remains my near-daily tasting notes, plus the extra bonus wine time humor material. My trepidation is providing you with too much content.If you have read this far, I thank you for being part of our wine and humor adventure together. The online platform you are reading or listening to is my only communications link. I would appreciate your help in recruiting others who you believe might enjoy or be entertained. Hit the “share” button or mention me in a chat or email. Almost all content is free and signing up is made as easy as possible—as is unsubscribing if things don't click.I'll be seeing you on the internet.Tasting notes• Ricardo Santos Bodega y Viñedos Tercos Malbec, Mendoza, Argentina 2022: Amiable, soft-tannin, red fruit expression of Mendoza malbec. No palate challenges, depth, or complexity, but easy choice when you want an affordable, no-drama dram. $14-15 https://www.gusclemensonwine.com/ricardo-santos-bodega-y-vinedos-tercos-malbec-mendoza-argentina-2022/#more-20691• La Mascota Vineyards Unánime Chardonnay, Argentina 2022: Consistently good value that blends Old and New World approaches to chardonnay. Not sharp and angular, also not a buttery fruit bomb, reasonable alcohol (13.5%). $15-22 https://www.gusclemensonwine.com/la-mascota-vineyards-unanime-chardonnay-argentina-2022/#more-20797• Domaine St. Laurent Rosé de Pinot Noir Block One Rouge Valley, Oregon 2023: Delicate, elegant, showcases light red fruits. Versatile, easily can be enjoyed on its own or paired with lighter fare. $25 https://www.gusclemensonwine.com/domaine-st-laurent-rose-de-pinot-noir-block-one-rouge-valley-oregon-2023/#more-20675• Ricci Curbastro Franciacorta Brut NV DOCG: Textbook Franciacorta—balanced, elegant, refreshing, clean. Classic quality from Italy's premier bottle-fermented wine region. $38-47 https://www.gusclemensonwine.com/ricci-curbastro-franciacorta-brut-nv-docg/#more-20878• Grgich Hills Estate Chardonnay, Napa Valley 2021: Delightful celebration of Napa fruit and winery skill by makers that put Napa chardonnay on the world map. Crunchy, full bodied, delicious from a vintage that encouraged ripeness and depth. $45-50 https://www.gusclemensonwine.com/grgich-hills-estate-chardonnay-napa-valley-2021/#more-20853• McGrail Vineyards Graduate Cabernet Sauvignon, Livermore Valley 2019: Burly example of dark fruit Livermore Valley cab. Not for everyone, but works for those who crave a take-no-prisoner bold red to pair with hunk of sizzling beef fresh off the grill. $65 https://www.gusclemensonwine.com/mcgrail-vineyards-graduate-cabernet-sauvignon-livermore-valley-2019/#more-20850Last roundA truck loaded with thousands of copies of Roget's Thesaurus crashed yesterday losing its entire load. Witnesses were stunned, startled, aghast, taken aback, stupefied, confused, shocked, rattled, paralyzed, dazed, bewildered, mixed up, surprised, awed, dumbfounded, nonplussed, flabbergasted, astounded, amazed, confounded, astonished, overwhelmed, horrified, numbed, speechless, perplexed.Wine time.This is a reader-supported publication. Please consider becoming a paid subscriber ($5). No matter how you subscribe, I appreciate you reading.Links worth exploringDiary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane.As We Eat Multi-platform storytelling explores how food connects, defines, inspires.Dave McIntyre's WineLine Longtime Washington Post wine columnist now on Substack. Entertaining, informative.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite: Gus Clemens on Wine websiteFacebook: facebook.com/GusClemensOnWine/posts/Twitter (X): @gusclemensBluesky https://bsky.app/profile/gusclemensonwine.bsky.social .Long form wine stories on Vocal: Gus Clemens on VocalApple podcasts https://www.google.com/search?client=safari&rls=en&q=apple+podcasts+gus+clemens+apple+p…&ie=UTF-8&oe=UTF-8.Linkedin: Gus Clemens on Wine This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe

Occasio Winery, founded in 2008 by John Kinney, is a boutique winery in Livermore Valley, California, a historic wine region with roots dating back to the 19th century. Named after the Latin word for “opportunity,” Occasio was born from a passion to revive Livermore's winemaking legacy while showcasing its unique terroir. Starting with small-lot productions, the winery quickly gained recognition for crafting expressive, terroir-driven wines that honor heritage varietals and the region's gravelly soils and microclimate. Today, Occasio remains a family-run operation, dedicated to quality and sustainability, with a tasting room at 2245B S Vasco Rd, Livermore, welcoming visitors to experience its story firsthand. Occasio specializes in small-lot wines, focusing on Rhone (Mourvèdre, Grenache, Syrah, and Petite Sirah), Bordeaux (Cabernet Sauvignon, Cabernet Franc, Sauvignon Blanc), and Burgundy (Pinot Noir and Chardonnay) varietals. Its winemaking emphasizes minimal intervention to let Livermore's terroir shine, blending traditional techniques with modern precision. For example, the Cabernet Sauvignon showcases intense black fruit and structured tannins, reflecting Livermore's Bordeaux-like conditions, while Grenache provides vibrant, fruit-forward excitement, broadening the portfolio's appeal. Occasio's commitment to heritage grapes sets it apart in a region often dominated by Cabernet, while the sustainable vineyard practices of its growers ensure long-term environmental stewardship. Occasio is exploring ways to deepen its connection to Livermore Valley's heritage while embracing innovation. One such innovation was a return to crafting aromatized wines like vermouth. Plans include expanding small-lot experiments with lesser-known varietals, especially aromatic white wines, highlight the region's diversity. The winery aims to grow its tasting room experiences, offering more events like wine-and-food pairings and educational classes to engage visitors.  

Murrieta's Well is a Livermore Valley wine estate defined by its distinctive blended wines, stunning location, and a rich heritage. Boutique and family-owned, it remains one of California's original wine estates, and the property has been growing grapes since 1884. Murrieta's Well wines are produced from grapes grown on the winery's sustainably farmed 500-acre estate vineyard. Set in the heart of the Livermore Valley American Viticultural Area (AVA), as well as the greater San Francisco Bay AVA, Murrieta's Well is located 35 miles east of San Francisco. The site is located on a natural water source at the base of the Mocho Canyon. The legendary gold rush era bandito Joaquin Murrieta is known to have frequented the artesian well in front the winery. The name Murrieta's Well pays homage to the pioneering spirit surrounding his folklore. In 1990, Murrieta's Well proprietor and fourth generation winegrower Phil Wente and Sergio Traverso partnered together to revive the winery. Today, Phil's daughter, fifth generation winegrower, Jordan Wente leads as Brand Manager.

This is the weekly columnWhat makes a wine sweet and what makes a wine taste sweet? As you might expect in the convoluted world of wine, the two are not the same. In the wine world, things are not always what they seem.Wine sweetness is determined by “residual sugar” or RS. There are other mechanisms both artificial and natural that give you the sensation of sweetness, but wine's definition of sweetness focuses on RS.When yeast eats the sugar in grape juice it turns natural sugars into alcohol and carbon dioxide (CO2). If the winemaker allows the yeast to eat all the sugar, the alcohol level increases and the RS goes down, in many cases to zero or close to zero. Such wine clearly qualifies as “dry wine.”If the winemaker at some point stops the conversion of sugar into alcohol and CO2, then the wine will have measurable amounts of RS. At higher levels of RS, such wine clearly qualifies as “sweet wine.”The devil, of course, is in the details and the shades of difference between no RS and a lot of RS.Sweet wines are officially classified as having 45 grams or more per liter (g/L) of RS. Basic sweet wines have 45-120 g/L. Dessert wines 75-200+ g/L. Extremely sweet wines such as some pedro ximénez sherries or Tokajis contain 400+ g/L.Most dry wines have 0-4 g/L, but if the wine has high acidity it can have up to 9 g/L—that will get us into the weeds of how we perceive sweetness later in this piece. Some supermarket reds labeled “dry” will have 10 g/L—mass market wineries do not go broke selling sweetened wines.There is a middle ground of “off-dry” and “semi-sweet” wines. Off dry, also known as “medium-dry,” have 4-12 g/L. Medium-sweet has 12-45 g/L. As mentioned, 45 g/L is generally held as the dividing line between sweet and dry.But measures of RS obtained from white-coated wine wonks in test-tube infested laboratories is not how you experience wine sweetness. Oh, no. Mother Nature and physiology have a magician's hat of tricks to amuse and confuse you. Here are major ones:• Acidity. Acidity is measured two ways: pH (potential Hydrogen) and TA (Titratable Acidity). They are two different measurements. Wine pH is the concentration of free hydrogen ions and indicates the strength of acidity. The pH scale is logarithmic and runs from 0 to 14, with water in the middle at 7. A pH score of less than 7 is acidic, more than 7 is alkaline. Most wines score between 2.8 and 4.2. Takeaway: the lower the pH number, the more the acidic strength.TA measures the quantity of acids. Wines can have identical TA scores but different pH scores depending on buffering compounds, mineral content, and the type of acid (there are six different types in wine, with tartaric, malic, and citric the most noticeable). TA is the key indicator as to how tart or sour a wine will taste. Red wine TA generally ranges from 5.5 to 7 g/L, while white wines range from 6.0 to 8.5 g/L. Takeaway: the higher the TA number, the more tart the wine.When it comes to sweetness, pH and TA influence your perception. Acidity counteracts sweetness. Very sweet wines like port and cherry usually have high acidity which prevents them from tasting cloying or syrupy. On the other hand, lower acidity allows the natural sweetness of wine to come through, resulting in a rounder, softer mouthfeel often described as silky and smooth. Too little acidity creates wines that are “flabby”—dull, heavy, flat—and also emphasizes the perception of alcohol, making the wines taste “hot.”Okay, we mowed our way through the wine acidity weeds, but our trek into the jungle of wine sweetness perception is far from over.• Fruit ripeness. Ripe fruit contains more sugar, which yeast will convert into alcohol and CO2, which makes the wine dry. Yes, dry when RS is measured, but the human body is not a laboratory instrument. Fruit ripening transforms grape flavor from green and herbaceous to citrus and orchard fruits in white wines and red and black fruits in red wines. When grapes reach full phenolic ripeness—which includes tannins, flavonols, and other phenolic compounds—your sense of smell (which very heavily influences your sense of taste) and mouthfeel tell your brain this is sweet even when RS is low. Juicy, ripe fruit wines taste sweet even though they are not sweet, measured by sugar content.• Alcohol. You perceive ethanol—the alcohol in wine—as sweet even though it has no sugar content. High alcohol wines usually mean ripe fruit wines, so the perceptions support each other. High alcohol, ripe fruit wines taste sweet even if there is little or no RS.• Oak. Aging wine in oak can significantly enhance sweetness perception. Oak extracts vanilla, caramel, chocolate, butterscotch, coconut, and other aromatics and flavors strongly associated with sweetness.• Glycerol. A natural byproduct of fermentation, glycerol contributes to wine texture, viscosity, and mouthfeel. Again, signals to your brain that mimic sweetness signals regardless of sugar content.So, truly sweet wine—measured by sugar content—can be perceived as not so sweet when there is high acidity. Truly dry wine—measured by absence of sugar—can be perceived as having sweetness because our sensory perceptions of wine sweetness are influenced by many factors beyond actual sugar content.Human beings are complicated and our perceptions of the world and wine are influenced by a motley mob of influencers. If it were simple, wine would not be so wonderful.Tasting notes• Dr. Konstantin Frank Célèbre Riesling Cremant, Finger Lakes NV: Sparkling riesling is not common wine. Excellent, a great bargain, demonstrates how well the Finger Lakes region is doing with riesling. Fruity, inviting, easy drinking, vivid acidity (2.86 pH). $25 Link to my review• Bodegas Barbadillo La Cilla Pedro Ximenez Jerez-Xérès-Sherry: Unctuous, delicious exaltation of dark, jammy fruits embraced by good, balancing acidity. Sweet, rich, complex, decadent. Made using pedro ximénez grape, known for its rich sweetness, as this effort emphatically demonstrates and celebrates. $30 Link to my review• Concannon Vineyard Mother Vine Reserve Cabernet Sauvignon, Livermore Valley 2020: Made using foundational California cabernet sauvignon clones from the mother vines. Features elegance over power. Excellent fruit and balance, smooth and easy in the mouth (3.70 pH; 6.7 g/L TA). $55 Link to my reviewLast roundIf a child refuses to sleep at nap time, are they guilty of resisting a rest?Wine time.This is a reader-supported publication. To support my work, consider becoming a paid subscriber. No matter how you subscribe, I appreciate you reading.Links worth exploringDiary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane.As We Eat Multi-platform storytelling explores how food connects, defines, inspires.Dave McIntyre's WineLine Longtime Washington Post wine columnist now on Substack. Entertaining, informative.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite: Gus Clemens on Wine websiteFacebook: facebook.com/GusClemensOnWine/posts/Twitter (X): @gusclemensBluesky https://bsky.app/profile/gusclemensonwine.bsky.social .Long form wine stories on Vocal: Gus Clemens on VocalApple podcasts https://www.google.com/search?client=safari&rls=en&q=apple+podcasts+gus+clemens+apple+p…&ie=UTF-8&oe=UTF-8.Linkedin: Gus Clemens on Wine This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe

As you drive through the gates of Del Valle Winery, you see our Sangiovese Vineyard next to our vine covered arbor, a very popular place to sit and wine taste. Walk up the few steps of the Tasting room deck and enjoy the Livermore sunshine. In the Tasting Room, you can sit at tables, stools at the bar or enjoy a private tasting in Bobs Boardroom. As you walk out the Tasting room, you will find yourself on our covered patio where our Friday Firepit Music events take place, weddings and private events as well as daily wine tastings and small plates and lunch from our kitchen. Our barrel room is a great indoor spot, and one of my favorites is our Secret Garden, a serene setting to host an intimate gathering. At Del Valle we focus on the wine tasting experience, with an offering of foods to enjoy and complement our wines. Our kitchen is open daily (Thursday thru Monday) and serves sharable items, salads, soups, sandwiches and flat breads. Our Sangiovese is made from our vineyard on the property, all other varietals are from fruit sourced in the Livermore Valley. Our 2024 bottling consisted of 950 cases, we have continued to make more wine each year since opening the winery in 2020 and plan to bottle 1100 cases this year.

Nestled in the picturesque Livermore Valley, Charles R Vineyards offers a serene escape from the hustle and bustle of everyday life. For over four decades, the Bartlett family has called this enchanting valley home. Their journey into the world of wine began in 2002 as a humble wine storage cellar, eventually blossoming into a full-fledged winery. This deep-rooted connection to the land imbues every visit with the warmth and familiarity of seeing an old friend. Our tasting room is a hidden treasure, nestled between the rolling hills at the end of Greenville Road. It's a place where the road less traveled leads to unforgettable experiences. The winery exudes a relaxed country charm, inviting you to unwind and savor the moment. Picture yourself sitting on our beautiful garden patio, a glass of our hand-crafted, award-winning wine in hand, as you soak in the tranquil surroundings. At Charles R Vineyards, we take pride in showcasing the Livermore Valley's rich terroir. Our grapes are sourced from this very land, allowing us to offer a range of classic varietals alongside some lesser-known gems. Each bottle is a testament to the valley's unique climate and soil, crafted with passion and precision to ensure the highest quality. Whether you're a seasoned wine enthusiast or a curious newcomer, our winery offers a welcoming atmosphere for all. We invite you to explore our selection, each sip revealing the dedication and love that goes into every bottle. Come, sit a spell, and let us share our passion for wine with you at Charles R Vineyards—where every visit feels like coming home. The Caires estate offers spectacular views of rolling hills stretched out among painted skies, creating the perfect setting for growing the most delectable yet unpretentious wines California has to offer. Three microclimates and a diverse terroir, ranging from a low, cold creek bed to a rocky hillside slope — replete with an interesting clay and static soil makeup — contribute layers of complexity and depth to BoaVentura wines. BoaVentura wines are truly handmade. The grapes are hand-picked by family and friends, and Brett and Monique take pride in crafting wines that BoaVentura Baptiste de Caires would be proud of. After all, his spirit is manifested in the name of the winery, Boa Ventura, or “Good Venture.”

Yo we are back in the studio with special guest Alameda County District 1 Supervisor - David Haubert & his assistant Lindsey Knight. David and his team have been working hard to put together the world's first Global AV,A consisting of over 10 regions from all over the world from Croatia, to Chinon, to South America. After a few months of inception the Livermore Valley is hosting their first event for the Global AVA at the Martinelli Center. June 21st - from 2PM - 5PM, we invite you to join us for a one of a kind event that will give you a chance to taste wines from all over the world. By people much like us here in the Livermore Valley, family-owned, community-oriented craftsman & women. David and Lindsey were kind enough to offer our listeners a special promo code giving you $10 off your ticket to the event!Use PROMOCODE: WINES10 You can find tickets at: https://www.lvwine.org/event/12629/sip-around-the-worldJoin us for a great day bringing together world regions here in our home - The Livermore Valley.

Check out the Cooking Chat Food & Wine podcast for an engaging conversation with Aly Wente, a member of the fifth generation of the family stewarding Wente Family Vineyards—America's longest continuously family-owned and operated winery. With over 140 years of history rooted in California's Livermore Valley, Wente Vineyards has made major contributions to the story of American wine from its German immigrant beginnings to its current focus on sustainability and innovation. Aly shares how her family pioneered California Chardonnay, including the origin of the famed Wente Clone, which now influences 75% of all Chardonnay grown in the state. She also reflects on her personal journey that brought her to be part of the next generation of the Wente family guiding the winery into the future. Discover what makes Livermore Valley an excellent spot for making wine, and why the region's winemakers have decided to lift up Sauvignon Blanc and Cabernet Franc as the region's signature. During this episode, host David Crowley tastes two examples of Wente's wines that highlight the promise of these grapes. If you're passionate about wine, inspired by family business legacies, or curious about under-the-radar wine regions, this episode blends tradition, innovation, and the future of American wine in one compelling story.

This episode is loaded with fun, storytelling, laughter, and Wine! You heard it right, it has been too long since Team TTG has opened up a bottle of vino during the podcast. Chef Debbie Casey of Chef Debbie Meal Prep Service is in the studio with us, taking us through her 'Curious' journey as a publisher, teacher, world traveler, foodie, and now big league Chef helping to feed the Tri-Valley. From chicken feet to baked potatoes we talk all things food. Tune in now for another great episode bringing you closer to another mover and shaker here in the Livermore Valley.

In this episode, Hannah Berglund takes us through her journey from small business dreamer to small business owner. Sharing what sacrifices had to be made so she and her husband Nic could one day become business owners. Hannah & Nic stumbled upon Livermore in 2017 and immediately fell in love with his small-town charm. Since opening its doors in 2022, they have quickly climbed the ranks as one of the top Chiropractic & Rehabilitation practices in the city. Hannah is not shy about taking us through some of their most challenging times as small business owners. While also sharing many of her favorite Livermore Valley todo's be it Story Coffee or pizza at Wingen Bakery. Join us for a great converstion with Mastermind Alum Hannah Berglund!

Join JTM as he takes on this Mastermind Recap solo bolo! It is a one man show today! No energy, and no fun lost though. Tune in now for updates on local news, events going on here in the Livermore Valley as well as a full recap on the first R.I.S.E. Masterminds held at Good Morning Maxwell.

It's Monday, Let's raise a glass to the beginning of another week. It's time to unscrew, uncork or saber a bottle and let's begin Exploring the Wine Glass!  Today, we return to the most absurd, outrageous, and downright hilarious bad reviews the wine world has to offer!  Ever been scolded for holding your glass “incorrectly”? Denied a sip of water like you're stranded in the desert? Or maybe you've been put in your place by a winery that says your work emergency isn't their responsibility? Well, you're not alone! Today, we're uncorking a selection of one-star reviews featuring dirty driveways, questionable customer service, and a masterclass in how not to use a thesaurus. So, pour yourself a glass (however you want to hold it), and get ready to laugh, cringe, and maybe even shake your head in secondhand embarrassment. Let's get into it! While you are listening, it would be greatly appreciated if you could take one minute to subscribe, rate and review. It takes only a few seconds of your time but means so much to the show.  Also, please be sure to check the box for automatic downloads so that new episodes of Exploring the Wine Glass show up in your “next up feed.” The next best way to support Exploring the Wine Glass is to tell your friends. If you enjoy the podcast, your wine loving friends will too. Follow me on all the socials and finally, don't forget to head to the website, Exploring the Wine Glass.com to read the blog, and sign up for the newsletter to keep up with all the happenings.  Slainte!  Martha McBride is the host of My Aloof Vagina, an irreverent podcast about perimenopause and midlife dating and relationships. She's led wine tastings around the country and trained others to do the same. Though she knows her way around a tasting room, both behind the counter and as a customer, she (fortunately) hasn't run into many one-star situations. You can find her show at myaloofvagina.com or wherever you listen to podcasts. Music: WINE by Kēvens Official Video Follow me on Instagram!   Follow me on Twitter! Subscribe to my YouTube channel SIGN UP FOR EXPLORING THE WINE GLASS NEWSLETTER SUBSCRIBE ON iTUNES STITCHER | iTUNES | YOUTUBE | SPOTIFY | PODBEAN | AUDIBLE | BOOMPLAY Even ask your smart speaker to play Exploring the Wine Glass GIVE US A RATING AND REVIEW Thoughts or comments? Contact Lori at exploringthewineglass@gmail.com. Please support our sponsors Dracaena Wines - Our Wines + Your Moments + Great Memories Use code 'Explore' at checkout to receive 10% off your first order GET SPECIAL OFFERS FOR DRACAENA WINES

It's Monday, Let's raise a glass to the beginning of another week. It's time to unscrew, uncork or saber a bottle and let's begin Exploring the Wine Glass!  Today, we're diving into the wonderfully absurd world of one-star winery reviews—because nothing says “refined palate” like comparing a wine region to Chile with zero context. We kicked off our adventure in Temecula, where one review had us wondering if we missed the memo about a new wine-tasting trend… in a parking lot. We also stumbled upon what might just be the best owner response ever—pure gold. Then, we headed up to Livermore Valley, where a $30 bottle of wine was deemed highway robbery, and another review had us questioning if we were drinking wine or licking a burning Goodyear tire. Get ready for some laughs, some head-scratching moments, and maybe even a little sympathy for the wineries on the receiving end of these reviews. Grab a glass (hopefully not of rubber tire wine), and let's get into it!  While you are listening, it would be greatly appreciated if you could take one minute to subscribe, rate and review. It takes only a few seconds of your time but means so much to the show.  Also, please be sure to check the box for automatic downloads so that new episodes of Exploring the Wine Glass show up in your “next up feed.” The next best way to support Exploring the Wine Glass is to tell your friends. If you enjoy the podcast, your wine loving friends will too. Follow me on all the socials and finally, don't forget to head to the website, Exploring the Wine Glass.com to read the blog, and sign up for the newsletter to keep up with all the happenings.  Slainte!  Music: WINE by Kēvens Official Video Follow me on Instagram!   Follow me on Twitter! Subscribe to my YouTube channel SIGN UP FOR EXPLORING THE WINE GLASS NEWSLETTER SUBSCRIBE ON iTUNES STITCHER | iTUNES | YOUTUBE | SPOTIFY | PODBEAN | AUDIBLE | BOOMPLAY Even ask your smart speaker to play Exploring the Wine Glass GIVE US A RATING AND REVIEW Thoughts or comments? Contact Lori at exploringthewineglass@gmail.com. Please support our sponsors Dracaena Wines - Our Wines + Your Moments + Great Memories Use code 'Explore' at checkout to receive 10% off your first order GET SPECIAL OFFERS FOR DRACAENA WINES

Steven Kent Steven Kent, owner of The Steven Kent Winery in Livermore Valley, joins Steve Jaxon and Dan Berger on California Wine Country. Dan Berger recently visited Livermore with his friend, winemaker Clark Smith, to investigate Cabernet Franc. Steven given Cabernet Franc a privileged position in his portfolio. For centuries, Cabernet Franc has been used as a blending grape, but Steven says it can do a whole lot more. He has brought four Cabernet Francs for tasting today, Steven Kent's son is the seventh generation of Kent family winemakers. In 1854 they started making wine in San José. The Livermore Valley was a wine producing region forty years before Sonoma County. Steven says that Cabernet Franc and the Livermore Valley both deserve more recognition. Dan attended a Cabernet Franc festival there recently and there were a lot of people there who are very enthusiastic about Cab Franc. Cab Franc: not just a blending grape. Cabernet Franc gets harvested about 2 weeks earlier than Cabernet Sauvignon. It has less tannin and more aromatics with some dried herb character. In some ways it is a finer variety. Dan calls Cab Franc the father and Cab Sauvignon, “the wild and wooly teenage son.” For people who are looking for a slightly different approach to red wine, Cab Franc is a good choice. It is graceful and doesn't have the same power as Cab Sauvignon. They have a 2022 Cab Franc from the Ghielmetti vineyard. Livermore is hot by day but gets cold at night. The nearby Altamont pass is a windy place, which extends the growing season. They would normally harvest this in early November. It gets no new oak. Dan Berger says, “This is red wine of a very serious nature but without any of the heavy tannins or the over-ripe components that sometimes creep into bigger, richer, oilier wines that are aged in barrels.” He also calls it “the Pinot Noir of Cabernet.” Dan would give it two to three more years, but it doesn't need much smoothing because it's already more than half way there. Located in Livermore They are located on Vasco Road in Livermore. Their tasting room is in a light industrial area, with seven other wineries nearby, known call the place “Vasco Row.” They buy 95% of their fruit from their local friends, and the remaining portion from the Santa Cruz area. They have a club lounge at the winery for their members. Dan calls it “uncontaminated by tourists.” The Kents are the oldest continuous winemaking family in the country. Lineage is another label that they produce. When he and his father Steven Kent Senior opened Steven Kent Winery, they wanted to produce high quality Bordeaux style wines. After working with a lot of Rhone varietals, he wanted to return to Bordeaux styles. In 2007 he started Lineage as a Bordeaux blend and so they could produce elegant age-worthy wines that would go well with food. The one they are tasting is the 2017. Dan says it is well-balanced. It's called Lineage because it represents the family history in winemaking.

C.H. Wente came to America in the late 1800s from Hamburg Germany, learned to make wine from a German by the name of Charles Krug in the Napa Valley, and in 1883 established his first 47-acre Estate and Winery. He chose the Livermore Valley as it was famed for its excellent soils and climate. In 1908, C.H. planted the first Chardonnay vines in the Livermore Valley.In 1912, second generation and a UC Davis student, Ernest Wente, persuaded his father and founder, C.H. Wente, to import Chardonnay cuttings from a well-known vine nursery, F. Richter Nursery n Montpellier, France, to the Livermore Valley.Ernest hand-picked vines that showed the best health and pronounced flavors, grafted the two together, and propagated those characteristics forward. Ultimately creating what is known as the ‘Wente Clone.'  Today, over 75% of all California Chardonnay stems from the Wente Clone and the Wente Family property. Wente produced sacramental wines throughout prohibition to keep the winery and vineyards in production. After the repeal of the National Prohibition Act (Volstead Act) in 1933, Ernest and his brother Herman Wente released the nation's first varietally-labeled Chardonnay, a 1936 vintage.Ernest and his son Karl L. Wente pioneered new vineyard plantings in 1964 in the Arroyo Seco region of Monterey County. Here they plant Pinot Noir, Riesling, and Chardonnay. In 1966, Wente Vineyards Tasting Room opens in Livermore Valley, and is one of the first tasting rooms in California. Throughout the late 1970s and till today, the fourth generation Winegrowers Eric, Philip, and Carolyn Wente head operations of the winery, continuing expanding vineyards, winery, and related visitor facilities. In 1986, The Restaurant at Wente Vineyards opened California's third winery restaurant. In addition, the Wente Vineyards annual series launched the Concerts, attracting top entertainers and thousands of guests annually. In 1998, The Course at Wente Vineyards, an 18-hole championship golf course designed by Greg Norman, was opened, enhancing the wine country lifestyle of the Livermore Valley. At the same time, Wente Vineyards has become one of California's most extensive wine exporters to over 75 countries. In 2010, Wente Vineyards received one of the first certifications for a California Certified Vineyard and Winery, and The Course at Wente Vineyards received Certified Audubon Cooperative Sanctuary statusToday, fifth generation winegrowers Karl, Christine, Jordan, Aly, and Niki Wente are actively working in various roles in the winery from operations, viticulture, and marketing. Their legacy is yet to be determined, but they are very passionate about continuing the family tradition of sustainable farming and producing the best-quality wines. 

Rosa Fierro Cellars is a 100% Hispanic Woman-Owned winery specializing in small lot, handcrafted wines from Livermore Valley. Our winemaking begins in the vineyard, and we choose only the highest quality vineyards, hand-harvesting only the best quality fruit. Our yearly production is approximately 1000 cases. Our urban winery and tastingroom are located on the east end of Livermore at “Vasco Row,” a vibrant and unique industrial hub featuring craft wineries and breweries, located just 5 minutes from Livermore's iconic downtown. You can almost always find Rosa Fierro in her tasting room, waiting to greet you, where her winemaking photographs adorn the walls and the labels on her wine bottles.

Page Mill Winery began in 1976 at the base of the Santa Cruz Mountains and operated there for 28 years, but in 2004 a change was needed. The winery had outgrown its basement beginnings and a path was charted that landed it in the Livermore Valley. Throughout the years Page Mill Winery has been producing some of the finest wines in the market. We're passionate about serving our clientele with the great taste and quality they've come to expect. With a wide variety of signature products catering to all budgets, we're the perfect option for your upcoming event, party, or a quiet evening at home. One can find Page Mill wines in Restaurants around the bay area with flagship wines like the 2023 Sauvignon Blanc, Livermore Valley and the iconic Rhone Blend 2021 GPS, Grenache, Petite Sirah and Syrah blend being on the menu. Specializing in Sustainability, Organically grown grapes and community fundraising, the staff at Page Mill are just as proud of the conscious way we do business as they are about the superior, hand crafted wines. Dane Stark, son of founders Dick and Ome, studied enology at the Universite de Bordeaux and joined the family business in 1989. He continues the Starks' legacy of heart felt and exceptional wines and experiences. In order to ensure the highest industry standards, our grapes are lovingly tended from bud break to harvest. Our production equipment is traditional and hands on, and while we don't still use the basket press in front of our barrel room(it was retired in 2005) just as much love and effort goes into each glass.

Located the rolling hills of Livermore Valley wine country, McGrail Vineyards beckons you to escape the ordinary and experience a taste of the good life. Our family-owned winery boasts not only award-winning wines, but breathtaking views, inviting bocce courts, and the kind of warm hospitality that makes you feel right at home.  Jim and Ginger McGrail, planted the vineyard in 1999 and intended to only grow grapes. In 2005, that dream changed and they opted to produce wine and open a tasting room.  Their daughter Heather moved home to open the tasting room in 2008 and they focused on world class Cabernets.  Starting with just 1 wine, they produce several more now, but still focus on Cabernet Sauvignon from the Livermore Valley.

Las Positas Vineyards is dedicated to the marriage of Old World craftsmanship and New World pioneer spirit in the production of world class wines from our estate winery in California's historic Livermore Valley AVA.2 Time Winner of the San Francisco Chronicle Competition's Sweepstakes Best of Show Award; 2019 Best Red and 2024 Best White. A first in the Livermore Valley.We offer small lots of award winning handcrafted wines that epitomize our commitment to the earth and her fruit.

Fenestra Winery, established by the Replogle family in 1976 on the historic Ruby Hill property in Pleasanton, moved to the century-old George True Winery building in Livermore in 1980. After extensive renovations, including a new roof and structural strengthening, the winery now specializes in classically balanced, award-winning wines from primarily Livermore Valley grapes and is recognized as the valley's first boutique winery. Currently, they are undertaking a new project to replant their Mourvedre Vineyard, and upgrades to their outdoor tasting space.

IWP Ep64 Brad Kurtz - Vine Farm Ridge and Gloria Ferrer. Vine Farm Ridge is Brad and his families new project in the Livermore Valley, he has lots of great info and insight into the area from his previous work with Wente.  He's also the director of Vineyards for Gloria Ferrer and can tell us all about farming in Carneros for sparkling and some still wines. The first wines from the old vineyard are pretty amazing and it'll be a super interesting project to follow and support the project as it grows.  Of course you can taste his viticultural work right now on the Gloria Ferrer wines.  Follow Brad at brad.thewineguy and look out for more about Vine Farm Ridge. Follow the podcast ⁠⁠⁠⁠⁠at ⁠⁠⁠⁠⁠⁠⁠⁠⁠www.instagram.com/indiewinepodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or email indiewinepodcast@gmail.com with questions, comments or feedback. Please rate or subscribe or if you are able consider making a donation to help me continue telling wine stories and keep the podcast ad free. - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.patreon.com/IndieWinePodcast⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  https://podcasts.apple.com/us/podcast/indie-wine-podcast/id1673557547⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ https://open.spotify.com/show/06FsKGiM9mYhhCHEFDOwjb⁠⁠⁠⁠⁠.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://linktr.ee/indiewinepodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/matt-wood4/support

Give a listen to me and Beth talking about the past week's craziness, Livermore Valley's celebration of TASTE! and how Cab Franc is the future. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit winesaveslives.substack.com/subscribe

We are happy to be back after a little end-of-summer break. Lots has happened in the month that we have been away, and we are creeping closer and closer to election season. Join us as JTM sits down for a one-on-one interview with District 3 City Nominee Steven Dunbar. We felt obligated to sit down with a couple of community leaders and learn more about how they aim to impact the Livermore Valley and how they continue pushing the needle for our hospitality economy. To their thoughts on circulation, city growth, and characters of leadership. Stay tuned for our next episode with Author, Comedian, Speaker, and community leader Faith Alpher. Subscribe and set your notifications to stun to stay updated with our latest episodes. And check our new website TTGPodcast.com

We are happy to be back after a little end-of-summer break. Lots has happened in the month that we have been away, and we are creeping closer and closer to election season. Join us as JTM sits down for a one-on-one interview with District 4 City Nominee Kristie Wang [W-ong]. We felt obligated to sit down with a couple of community leaders and learn more about how they aim to impact the Livermore Valley and how they continue pushing the needle for our hospitality economy. To their thoughts on circulation, city growth, and characters of leadership. Next week, we will interview District 3 City Council nominee Steven Dunbar. Subscribe and set your notifications to stun to stay updated with our latest episodes. And check our new website TTGPodcast.com

This week on our Vino Lingo segment we feature Meredith Sarboraria, Consulting Winemaker, Rodrigue Molyneaux Winery, Livermore Valley, defining the term “Texture-Forward”.  Learn more by visiting www.rmwinery.com

For the final stop of our 2024 Livermore Valley tour we visited Meredith Sarboraria, Consulting Winemaker at Rodrigue Molyneaux Winery. Meredith’s work as a consultant can vary greatly, but she took time to represent what’s more easily known as RM Winery. Livermore Valley is a must visit for wine lovers of all levels. Friendly, accessible [...]

Like many that find themselves in this industry, Jessica started her path in a different field: Civil Engineering. She graduated from the University of Portland and worked as a Transportation Engineer in the Bay Area until finding her passion in wine. After careful thought, she made the leap into wine in 2014. While completing her Certificate of Enology from Las Positas College, she worked full time at a winery in Livermore Valley. The list of reasons Jessica loves the wine industry is long and all of them make it a well matched career path for her. She was fortunate enough to be given the opportunity to open up her own winery in 2023 and jumped at the chance to fulfil that dream. 

This weed on our Vino Lingo segment we feature Rhonda Wood, Owner & Winemaker, Wood Family Vineyards, Livermore Valley, defining the term “Balanced Tannins”.  Learn more by visiting www.woodfamilyvineyards.com

From commercial pilot to winemaker. Not a very typical career change. Ronda Wood, Owner & Winemaker at Wood Family Vineyards has lived a full life and there is lots more ahead of her. She still flys, but winemaking is the soul of her family. As we near the end of our 2024 tour of Livermore [...]

This week on our Vino Lingo Video segment we feature Noah Taylor of Retzlaff Vineyards, Livermore Valley, defining the term “Drinkability”.  Learn more by visiting www.retzlaffvineyards.com

People often ask why I produce this podcast and after 16 years I tell them its all about the people. Noah Taylor is a great example. Noah was great fun to talk to with and he had some excellent stories as well as amazing history. Frank and down to earth you can see how his [...]

It's Monday, Let's raise a glass to the beginning of another week. It's time to unscrew, uncork or saber a bottle and let's begin Exploring the Wine Glass!  Hello my friends! You Cab Franc lovers out there are going to love this episode!!! Today, I am sitting down with Steven Mirassou of Steven Kent Winery in Livermore Valley. He is the only person I know that is about as insane about Cabernet Franc as I am. He is a great spokesperson for the variety and honestly a great friend. On September 1st, there will be a Cab Franc-A-Palooza pop up event in Paso Robles.. This will be an up close and intimate wine tasting event with six wineries; three from Paso, two from the Finger Lakes and one from Livermore Valley. Tickets are going fast. They are $50, but if you use code DRACAENA, you can save $5. Use the link in the show notes in order to grab your seat!  While you are listening, it would be greatly appreciated if you could take one minute to subscribe, rate and review. It takes only a few seconds of your time but means so much to the show.  Also, please be sure to check the box for automatic downloads so that new episodes of Exploring the Wine Glass show up in your “next up feed.” The next best way to support Exploring the Wine Glass is to tell your friends. If you enjoy the podcast, your wine loving friends will too. Follow me on all the socials and finally, don't forget to head to the website, Exploring the Wine Glass.com to read the blog, and sign up for the newsletter to keep up with all the happenings.  Slainte!  Get your tickets for the Paso Robles Pop Up Event: Cab Franc a Palooza Pop Up Event  Music: WINE by Kēvens Official Video Follow me on Instagram!   Follow me on Twitter! Subscribe to my YouTube channel SIGN UP FOR EXPLORING THE WINE GLASS NEWSLETTER SUBSCRIBE ON iTUNES STITCHER | iTUNES | GOOGLE PLAY | SPOTIFY | PODBEAN | AUDIBLE | BOOMPLAY Even ask your smart speaker to play Exploring the Wine Glass GIVE US A RATING AND REVIEW Thoughts or comments? Contact Lori at exploringthewineglass@gmail.com. Please support our sponsors Dracaena Wines - Our Wines + Your Moments + Great Memories Use code 'Explore' at checkout to receive 10% off your first order Wine Tasting Club - Use promo wine5 for a discount  GET SPECIAL OFFERS FOR DRACAENA WINES

This week on our Vino Lingo segment we feature Jennifer Sahara, Owner & Winemaker, Sakura Winery, Livermore Valley, defining the phrase “Savoring the Moment”.  Learn more by visiting www.sakurawinery.com

As Winemaker and Owner of one of the newer wineries in Livermore Valley, Jennifer Sahara is taking her time to learn the craft and art of winemaking. As a woman of engineering and science she has great respect for the process, as well as the education that goes with it. I met up with Jennifer [...]

The joy of seeking out wineries in Livermore Valley is that you can go from the hugest facility to the smallest and most intimate spaces and all make you feel at home. Charles R Vineyards tasting room has a remote feeling while within 15 minutes of anywhere in the Valley. Lisa Lee is Winemaker with [...]

This week on our Vino Lingo segment we feature Lisa Lee, Winemaker at Charles R Vineyards, Livermore Valley, defining the term “Approachable”.  Learn more by visiting www.charlesrwinery.com

It takes experience and skill to open a new winery these days and Jessica Carroll is armed with both at JMC Cellars. Jessica opened only last year but her time in the business backs up her ability to make quality small lot wine. We had a great chat sitting outside the tasting room with rolling [...]

This week on our Vino Lingo segment we feature Jessica Carroll, Owner & Winemaker, JMC Cellars, Livermore Valley, defining the term “Co-fermentation”.  Learn more by visiting www.jmccellars.wine

This week on our Vino Lingo segment we feature Larry Dino, Owner & Winemaker, Cuda Ridge Wines, Livermore Valley, defining the term “Classic”.  Learn more by visiting www.cudaridgewines.com

Many a professional winemaker started in their basement or garage and Larry Dino, Owner and Winemaker at Cuda Ridge Wines is a member of that club. Going pro is a big step but without that home-winemaking knowledge and experience, the road can be long. Larry focuses on Bordeaux varietals along with a love for classic [...]

This week on our Vino Lingo segment we feature Tim Sauer & John Chiprich, Owners & Winemakers, Arroyo Cellars, Livermore Valley, defining the term “Holes”. Learn more by visiting www.arroyocellars.com

Comradery and comedy seem to be one of the secrets behind the wines at Arroyo Cellars in Livermore Valley. Tim Sauer and John Chiprich are Winemakers and Co-owners at Arroyo they seem to have the ability to finish each others sentences with a chuckle. I met with them at the tasting room a few weeks [...]

This episode is all about food that makes you happy and the wines that we enjoy drinking with them. SVC + JTM hit up the Livermore Valley Interwinery Tasting to check out the 2024 vintage here in the region. We recap wines and people to be excited about, wines of the night, the biggest surprises, and more. JTM then surprises SVC to pair the best wines from the tasting with a few of her favorite Livermore Valley eateries. Tune in for all the latest Livermore Valley Wine Country news and happenings. Be sure to subscribe and join the Tri-Valley's first and only hospitality podcast. #eatlocal #drinklocal #livelocal

This week on our Vino Lingo segment, we feature Alexandra Henkelman, Co-Owner & Co-Winemaker, Omega Road Winery, Livermore Valley, defining the term “Stewardship”.  Learn more by visiting www.omegaroadwinery.com

Making wine in Livermore Valley is special because the winemakers here are very close and often family. They offer help each other in time of need. Alexandra Henkelman is Owner and Winemaker at Omega Road Winery and her father is a major part of the team. I met up with Alexandra at the relaxed and [...]

This week on our Vino Lingo segment Rosa Fierro, Owner & Winemaker, Rosa Fierro Cellars, defines the term “Big Daddy”.  Learn more by visiting chttp://www.rosafierrocellars.com

Most of our listeners know that to be a winery owner as well as winemaker is no simple task. The business demands much of your time, but this is where Rosa Fierro shines. Wine, simply put, is her passion and love. Rosa not only produces around 1000 cases annually but she also spends a great [...]

Today's episode is a case study on how a 140-year old winery was able to quickly shift its consumer base from Boomers to Millennials. Aly Wente, a 5th generation vintner and Wente's vice president of marketing and customer experience, shares key learnings and insights relevant to all brands looking to engage younger consumers.  For those of you unfamiliar with Wente Vineyards, it was founded in 1883, and is located in Livermore Valley, east of San Francisco. Until recently, the brand had a consumer mix that was common for a long-running premium wine brand — dominated by Boomers, aged 60 and up. But in the past 3 years that customer demographic flipped. Aly led the charge to future proof Wente's business by shifting its marketing strategy to focus on younger audiences, and the effort has paid off in spades. Wente's sales are now dominated by Millennials (aged 28-43) and Generation X (ages 44-59), with Boomers in third place.  If you're looking to understand what works in terms of marketing to Millennials in the drinks space, this one's for you. We cover: How to develop an authentic — and relevant — brand voice Why aspirational lifestyle campaigns are key for younger audiences How Wente shifted from print to digital marketing spend for clearer ROI Paid advertising strategies that actually work The essential marketing software tech stack How to capture and leverage social media trends to drive engagement How to reinvigorate your brand strategy and social media presence Why it's worth investing in original imagery instead of using stock photography Stay tuned for our next episode dropping on June 12.  About Erica Duecy, host: Erica Duecy is host of Business of Drinks, and one of the drinks industry's most accomplished digital and content strategists. She has built publishing and marketing programs for Drizly, VinePair, SevenFifty, and other hospitality and drinks tech companies. She also has led digital editorial teams at Architectural Digest and Saveur magazines. Her content, podcast, and video programs have won more than 40 digital and editorial awards. She is a WSET Advanced-certified wine and spirits communicator, and author of the cocktail book Storied Sips (Random House), about the real-life stories behind the world's most famous cocktails.    To learn more about Erica Duecy: https://www.instagram.com/ericaduecy/ https://www.linkedin.com/in/erica-duecy-4a35844/ https://twitter.com/ericaduecy And if you like what you heard, help us spread the word! Follow Business of Drinks, and rate and review our episodes on any platform where you're listening. It helps us find new listeners. Thank you

In this episode we are joined by Jenny O'Leary - the Marketing Coordinator for the Livermore Valley Wine Growers. It has been a while since we spent time with a wine country guest. Jenny gives us a good look into what you should know this summer. As well as sharing her story as another one of those Fremont transplants who has found a new home in the Livermore Valley. We discuss wine country's challenges, its relationship to the rest of the Tri-Valley economy, and where she believes we are headed. As always, she shares a few of her favorite local Livermore spots to hang out, whether with the kids or flying solo with the hubby. Tune in for an insightful and lively conversation with SVC and JTM! For more information on wine country happenings, check out their website at https://www.lvwine.org/ Learn more about TASTE 2024 - the Livermore Valley Wine Country Signature Event. And if you want a pantry refill on the freshest spices in the Tri-Valley check out www.jtminthekitchen.com

What an episode—the long-awaited arrival of Livermore's newest and hottest pizzeria. Kam and Joe Fernandez join us for an episode that you won't want to miss. While we went a bit long on this one, the conversation flows effortlessly as we learn more about this Guamanian or Chamorro couple. It is an inspiring story that we are lucky to have landed here in the Livermore Valley. Joe combines his love for food and New York-style pizza alongside his wife Kam's retail and hospitality background to bring us ONE HELL OF A PIE. Or, as they would have it, no gimmicks, just pizza. Tune in now for an episode that you won't want to miss.