Recently, I was featured in both the Wall Street Journal and on CNN to discuss US-Canadian Trade Relations and their impact on the wine industry. You can find links to our media appearances here at the Trade & Press page, but I want to take a moment now to flesh out my thoughts on the…
At the beginning of every summer we adopt a cocktail and it turns into our drink of choice for the rest of the summer. This year our … ahem, friends … brought back this Hugo Spritz cocktail from the isles of Greece and Croatia and our family readily adopted it. We use La Croix sparkling…
When I was a teenager in New York City, some friends of mine would always visit this restaurant, Mezzaluna, on third avenue on the upper east side of Manhattan. Back then, Mezzaluna was probably the nicest, fanciest, most expensive Italian restaurant I had been to, and it was very different from the kinds of Italian…
On July 21, we captured a season in motion: in our Block 3 Merlot, which has been dedicated in the two years to our Cuvée Spéciale — veraison has just begun. Barely ten percent of the berries show their deep violet hue among the foliage. Steps away in our Cabernet Sauvignon clone 47 block 1,…
On the morning of May 1, I opened up an email from Ben Monpetit, a Professor and Department Chair of the Department of Viticulture and Enology at U.C. Davis. “Dear Sean,” it read, “I am writing to inform you that the 2024 Crosby Roamann Chardonnay has been selected to be showcased in the Judgment of Davis…
This custardy and only slightly sweet dish that doubles as dessert and breakfast has a serious, almost mythic pull on me (and every member of our family) every time stone fruit season rolls around. While slicing and pitting the cherries takes some time (and stained fingers) it’s the only heavy lift in the recipe, and…
On June 21—the summer solstice—the vineyard is driven by a restless, explosive energy. In the weeks following fruit set, the vine canopy surges forward, wrapping the rows in a dense wall of foliage. But in the production of fine estate wine, abundance is not the objective. Exceptional character often begins with the art of subtraction….
What inspires us about Fresh Pea Soup? Spring. There is something un-refusedly optimistic about this dish. It comes at a time when Summer has just begun and we can sometimes feel a bit melancholic – as if the ennui of the dog days of summer comes rolling in and we just can’t find that beach…
I have been making French Fries since I worked at a fast food place in college — 300 pounds of potatoes a day! It’s a lot 🙂 Back then, I’d place each potato into a hand-crank machine that cut the fries into about 1/4″ strips. When I’d filled a bucket, we would start to fry…
Feels like time for a belated conclusory paragraph about the 2025 vintage, which was marked by highs and lows, and could have used a couple more highs. Since I last wrote at the end of September, when we had just racked Sauvignon Blanc and Chardonnay to tanks and barrels, we have concluded harvest. Two days…
A sweet and savory way to use up a lot of that discard from the sourdough starter — this Sourdough Waffle recipe hits every point on the palate and over-delivers for Sunday brunch. We top this with powdered sugar and raspberry jam, or sometimes a bit of Maple Syrup, but they are yummy enough to…
Chicken Scarpariello is one of the most important dishes in my family, and the source of no small amount of disagreement. Some would say that the original, and perhaps “iconic” and “best” version is still served by Don Peppe’s in Ozone Park, NY, near where my grandparents lived — the original Crosby and Roamann —…