『St. Supéry Sips』のカバーアート

St. Supéry Sips

St. Supéry Sips

著者： St. Supéry Estate Vineyards & Winery
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 Each month in 2022, join St. Supéry CEO Emma Swain, for engaging roundtable wine-industry discussions with the nation’s leading sommeliers, buyers, thought leaders and other special guests.©2022 St. Supéry Inc. Rutherford, CA. All Rights Reserved. マーケティング マーケティング・セールス 政治・政府 経済学
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  • All About Rosé

    All About Rosé
    2022/07/02
    A decade ago, rosé was viewed mainly as a seasonal wine, with spring releases sold out by September. However, noted St. Supéry Estate Vineyards & Winery CEO Emma Swain in a recent episode of the https://stsupery.com/podcast (St. Supéry Sips) podcast, that is no longer the case. “It certainly doesn't seem to be that way today,” she said. “Rosé is taking a much greater role throughout the year.” Joining Swain on this rosé-themed podcast episode were Wendy Stanford, director of category management for imported wines at http://www.wine.com (Wine.com), and Nicole Haarklau, food and beverage director at https://www.marriott.com/en-us/hotels/dalga-hotel-vin-autograph-collection/overview/?scid=ed7c159d-2c91-45b5-904d-31458a840732&gclid=Cj0KCQjw5ZSWBhCVARIsALERCvyoWFymjTp6M7lyGfx_WDl2ViyHHFA5jsMQvJFdR63T-1voV-gxpocaAsm7EALw_wcB&gclsrc=aw.ds (Hotel Vin), an Autograph Collection property in Grapevine, Texas.
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    29 分
  • Sustainable Seafood part 1: Chef Kyle Connaughton from Single Thread Farms

    Sustainable Seafood part 1: Chef Kyle Connaughton from Single Thread Farms
    2022/06/14
    As the holder of Napa Green certifications for its vineyards and winery, St. Supéry is deeply committed to sustainability. This is true not only in the vineyards and winery, but also on the dinner plate. Just as sustainably farmed grapes are the basis for its estate-grown wines, St. Supéry seeks out sustainable seafood for the winery’s culinary program and highlights responsible purveyors through its annual Great Sustainable Seafood Tour. In the latest episode of the https://stsupery.com/podcast (St.Supéry Sips) podcast, winery CEO Emma Swain chatted with Kyle Connaughton, chef and co-owner at https://www.singlethreadfarms.com/restaurant (SingleThread Farms) in Healdsburg, about the importance of sourcing sustainable seafood in restaurants, and supporting responsible purveyors. SingleThread holds three Michelin stars as well as a Michelin Green Star, which recognizes restaurants that set the bar for sustainable practices. Along with growing its own organic produce for the restaurant, SingleThread adheres to strict seafood sustainability protocols.
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    43 分
  • Sustainable Seafood Part 2: Chef Stuart Brioza from State Bird Provisions / The Progress

    Sustainable Seafood Part 2: Chef Stuart Brioza from State Bird Provisions / The Progress
    2022/06/14
    In the latest episode of the https://stsupery.com/podcast (St. Supéry Sips) podcast, part two in a series of conversations with prominent California chefs, winery CEO Emma Swain chatted about sustainable seafood with Stuart Brioza, chef and co-owner at https://statebirdsf.com/ (State Bird Provisions), https://theprogress-sf.com/home/ (The Progress), and https://theanchovybar.com/ (The Anchovy Bar) in San Francisco. Brioza’s passion for sustainable seafood began when he opened State Bird Provisions in 2012. He carried that enthusiasm over to The Progress and The Anchovy Bar, which opened in 2014 and 2020, respectively. At all of his restaurants, Brioza aims to use every part of the animal or plant to avoid food waste.
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    51 分

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