Duff Bevill

And that's the acidity. And that's a winemaker style. They'll choose to make them in one particular style or the other, and they have certain emphasis and the balance. And both of them are – the reputation of Sauvignon Blanc is it's really good with seafood. That's like the go-to. You want to have like a Cabernet Sauvignon or a Zinfandel. They sell just steaks, hamburger even, you know. Right.

But Sauvignon Blanc is great with fish. I mean – The truth is all of us guys in the business, we drink it whenever we want to drink with whatever we want.

But Sauvignon Blanc is great with fish. I mean – The truth is all of us guys in the business, we drink it whenever we want to drink with whatever we want.

But Sauvignon Blanc is great with fish. I mean – The truth is all of us guys in the business, we drink it whenever we want to drink with whatever we want.

We don't care. The comments you're making, you made a comment earlier that you had some bad experiences with wines before you came back to California and gave it a try. Yes. With some better quality. A lot of people confused, like both of those. are bone dry. There's no residual sugar at all in those wines. So all that, that sweetness you're sensing is actually, and that's a goal of a winemaker.

We don't care. The comments you're making, you made a comment earlier that you had some bad experiences with wines before you came back to California and gave it a try. Yes. With some better quality. A lot of people confused, like both of those. are bone dry. There's no residual sugar at all in those wines. So all that, that sweetness you're sensing is actually, and that's a goal of a winemaker.

We don't care. The comments you're making, you made a comment earlier that you had some bad experiences with wines before you came back to California and gave it a try. Yes. With some better quality. A lot of people confused, like both of those. are bone dry. There's no residual sugar at all in those wines. So all that, that sweetness you're sensing is actually, and that's a goal of a winemaker.

That's the fruit that's coming through this, the quality of the fruit coming through. And that's, that's a plus. I mean, that's a compliment to the grower and the winemaker. When you're, you're sensing that sweetness to it, that's fruit that you're, you're picking up. They're not, not sugar, which is, which is a compliment to a very good either of these.

That's the fruit that's coming through this, the quality of the fruit coming through. And that's, that's a plus. I mean, that's a compliment to the grower and the winemaker. When you're, you're sensing that sweetness to it, that's fruit that you're, you're picking up. They're not, not sugar, which is, which is a compliment to a very good either of these.

That's the fruit that's coming through this, the quality of the fruit coming through. And that's, that's a plus. I mean, that's a compliment to the grower and the winemaker. When you're, you're sensing that sweetness to it, that's fruit that you're, you're picking up. They're not, not sugar, which is, which is a compliment to a very good either of these.

No, I like Sauvignon Blanc. Spending all my adult professional life in Dry Creek Valley. Dry Creek Valley's history is Zinfandel. It goes back to the late 1860s, like 66, 67, 1867. So Zinfandel has been in this valley forever. And I was lucky enough to come here when a lot of the old children of Italian immigrants were still, they were in their 70s and 80s when I met them.

No, I like Sauvignon Blanc. Spending all my adult professional life in Dry Creek Valley. Dry Creek Valley's history is Zinfandel. It goes back to the late 1860s, like 66, 67, 1867. So Zinfandel has been in this valley forever. And I was lucky enough to come here when a lot of the old children of Italian immigrants were still, they were in their 70s and 80s when I met them.

No, I like Sauvignon Blanc. Spending all my adult professional life in Dry Creek Valley. Dry Creek Valley's history is Zinfandel. It goes back to the late 1860s, like 66, 67, 1867. So Zinfandel has been in this valley forever. And I was lucky enough to come here when a lot of the old children of Italian immigrants were still, they were in their 70s and 80s when I met them.

And they were all, you know, ancestors of that red grape that their immigrant parents planted and grew. They didn't bring it from Italy with them, but they planted that grape before Prohibition. And then after Prohibition. And so we, you know, my favorite red grape still is Zinfandel. There's others, but still Zinfandel. And I love Sauvignon Blanc.

And they were all, you know, ancestors of that red grape that their immigrant parents planted and grew. They didn't bring it from Italy with them, but they planted that grape before Prohibition. And then after Prohibition. And so we, you know, my favorite red grape still is Zinfandel. There's others, but still Zinfandel. And I love Sauvignon Blanc.

And they were all, you know, ancestors of that red grape that their immigrant parents planted and grew. They didn't bring it from Italy with them, but they planted that grape before Prohibition. And then after Prohibition. And so we, you know, my favorite red grape still is Zinfandel. There's others, but still Zinfandel. And I love Sauvignon Blanc.

Sauvignon Blanc does really well in Dry Creek Valley. It's made me money. So I like it for that side of it too, you know. But yeah, my favorite white grape is Sauvignon Blanc and favorite red, it's got to be Zinfandel still.

Sauvignon Blanc does really well in Dry Creek Valley. It's made me money. So I like it for that side of it too, you know. But yeah, my favorite white grape is Sauvignon Blanc and favorite red, it's got to be Zinfandel still.

Sauvignon Blanc does really well in Dry Creek Valley. It's made me money. So I like it for that side of it too, you know. But yeah, my favorite white grape is Sauvignon Blanc and favorite red, it's got to be Zinfandel still.

I'm glad to like wines and hoping to come to California and see you sometime.