Making Food Friendly Wines ’11


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MAKING FOOD FRIENDLY WINES – Wines that pair well with food at mealtime need to have certain qualities that all originate with how they are made. Learn the winemaking practices and keys to making your own food friendly wines at home. The right wine can enhance a meal and make it truly memorable – here’s your chance to understand the techniques to craft that special wine yourself from a Santa Barbara professional winemaker specializing in food friendly wines.

PETER CARGASACCHI, along with his wife Julia, runs both Point Concepción Wines as well as the Cargasacchi label with the goal of producing food-friendly wines from California’s Central Coast. Using estate fruit, Peter and Julia produce two Pinot Noirs under the Cargasacchi label and one late harvest Pinot Grigio. They also produce Pinot Noir, Chardonnay, Pinot Grigio and Syrah under the Point Concepción label from estate and purchased fruit. Peter’s family has been making wine for consumption with food for many generations in Italy and he planted his first vineyard, Cargasacchi Vineyard, in 1998 in the Santa Rita Hills of Santa Barbara County. A second vineyard, Cargasacchi-Jalama Vineyard, was planted in 1999. In 2008, a third vineyard, Levante Vineyard, was planted on an east facing slope overlooking the Santa Ynez River in the Sta. Rita Hills AVA.



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