A Wine Story

MAY 18, 2022

My dad and uncle Fili worked in the vineyards on weekends, and I helped out as a kid. And no doubt, some remain buried deep in the earth, perhaps near the Tenuta di Artimino vineyards itself. After choosing the first course, they served guests a delicious entrée and dessert at the table. How did the professor get there? “It

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2022 Vineyard 2008 Presentation 78

A Wine Story

APRIL 22, 2019

All of the winery’s fruit comes from sustainable – farmed, estate vineyards scattered throughout the mild interior and cool coastal AVAs of the county. More than 25 years ago, the 1990 Matanzas Winery Journey Chardonnay was considered one of the highest priced Chardonnay in Sonoma. At that time, the retail price was $70.

Vineyard 60

Vineyard 2010 2012 2015 60

A Wine Story

APRIL 22, 2019

All of the winery’s fruit comes from sustainable – farmed, estate vineyards scattered throughout the mild interior and cool coastal AVAs of the county. More than 25 years ago, the 1990 Matanzas Winery Journey Chardonnay was considered one of the highest priced Chardonnay in Sonoma. At that time, the retail price was $70.

Vineyard 60

Vineyard 2010 2012 2015 60

A Wine Story

APRIL 22, 2019

All of the winery’s fruit comes from sustainable – farmed, estate vineyards scattered throughout the mild interior and cool coastal AVAs of the county. More than 25 years ago, the 1990 Matanzas Winery Journey Chardonnay was considered one of the highest priced Chardonnay in Sonoma. At that time, the retail price was $70.

Vineyard 60

Vineyard 2010 2012 2015 60

A Wine Story

APRIL 22, 2019

All of the winery’s fruit comes from sustainable – farmed, estate vineyards scattered throughout the mild interior and cool coastal AVAs of the county. More than 25 years ago, the 1990 Matanzas Winery Journey Chardonnay was considered one of the highest priced Chardonnay in Sonoma. At that time, the retail price was $70.

Vineyard 60

Vineyard 2010 2012 2015 60

EATER

OCTOBER 21, 2021

From the late 19th century until the Great Depression, American railroads served regional cuisine that rivaled the best restaurants in the country. In 1925, railroads served around 80,000 meals per day, according to Jeri Quinzio in her book, Food on the Rails. In 2012 Rep. The Welcome Table author Jessica B.

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2005 Back of House Training Dine-in 328