Show 673, April 4, 2026: “Masters of Taste” Preview with Beverage Master, Paul Warson, Warson Wine

Paul Warson of Warson Wine Company

Masters of Taste, Los Angeles’ premier outdoor luxury food and beverage festival, returns for its eagerly anticipated eighth annual event, taking place on Sunday, April 19, 2026, from 3 to 7:00 p.m. once again on the field of the iconic Pasadena Rose Bowl Stadium. 100% of the proceeds will directly benefit Union Station Homeless Services, a non-profit organization providing over 50 years of homeless services and housing for thousands of neighbors.”

One of the other Beverage Masters supporting the Benefit is Winemaker Paul Warson of Warson Wine Company. Paul joins us to pull the cork on all that is Warson Wine.

“Paul Warson of Warson Wine Company grew up in Los Angeles, attended UC Davis where he eventually studied Fermentation Science. Before his final year he worked at a sparkling winery in Carneros when he decided he would spend his career doing what he did for his summer vacation. Upon completion of his degree, he was invited back to see, “the other side of things.””

“Feeling he needed a change of perspective, Paul traveled to Australia, where he lived and worked for six months. With the change in varietals, climate, and overall attitude to winemaking, Paul discovered a different approach to the craft he studied and trained in for so long. Desiring to seek outside perspectives to winemaking, when Paul returned to California, he worked at Chateau Potelle, back when it was owned by both Jean-Noel and Marketta Fourmeaux and sat atop Mount Veeder. It was here Paul integrated his schooling, his experience from Australia, along with what he learned from the owners: that with each wine that is created, the winemaker has an intimate commitment to both the wine and the consumer, to craft wines that are distinctive and true to their place.”

“After working an additional nine years in Napa Valley, a conversation with Bill Foley brought Paul Firestone Vineyard, in the Santa Ynez Valley, where he was winemaker and General Manager for nine years. By this time, estate vineyards had become Paul’s specialty, and he was able to elevate all of the tiers for each winery he worked for.”

“Warson Wine Company started as a need Paul felt he had to fulfill. An inner call, to again make wine on his terms, for people to enjoy, but now with the fruit he chooses. There’s so much still on the horizon for Warson Wine Company.”

Show 667, February 21, 2026: Head Chef Vincenzo Loseto, Team USA 2027 for Bocuse d’Or International Culinary Competition

Vincenzo Loseto who is the Chef de Cuisine at Press Restaurant

“Head Chef Vincenzo Loseto (Press Restaurant, Napa Valley) alongside Commis Tyler Higson, have been selected to represent the United States as the official Team USA candidate for the 2027 Bocuse d’Or. The unveiling of Team USA 2027 took place at a commemorative ceremony on January 25th at The Culinary Institute of America at Copia.”

“This special event highlighted two decades of Team USA Head Chefs from 2007 to 2025 to showcase the mark they have each made in America’s culinary history. Reflecting on the impact these chefs have made, Ment’or President Chef Thomas Keller shared “Ment’or was built on a promise to honor Chef Paul Bocuse’s vision and to develop a way for American chefs to succeed at the highest level. With each new team, we stand on the shoulders of those who came before, and we look forward to continuing this work together.””

“Chef Loseto and Commis Higson will begin an intensive period of preparation this Spring for the 2026 Bocuse d’Or Americas Selection, the qualifying round that determines the finalists for the 2027 Bocuse d’Or in Lyon, France.”

“This opportunity represents both an honor and a responsibility,” said Chef Loseto. “To be entrusted with representing the United States and carrying forward the legacy of Team USA is deeply meaningful. I am grateful to Ment’or for their belief and support, and I look forward to the work ahead.

“Vincenzo grew up in Massapequa, New York, spending much of his time on the water and in the kitchen, inspired by his Italian family and his nonna’s cooking. When his older brother began working at a local butcher shop, Vincenzo followed, sparking an early passion for butchery and cooking.”

“Upon graduating from the Culinary Institute of America, Vincenzo joined The NoMad in New York City as a sous chef, where he spent almost four years and helped open the restaurant’s first European outpost in London. During this time, he became involved with Ment’or and went on to win the 2016 Ment’or Young Chef Competition. He later served as an assistant for Team USA at the 2017 Bocuse d’Or under Chef Mathew Peters, contributing to the country’s first-ever gold medal victory.“

“Vincenzo continued his career at Three-Michelin-starred Eleven Madison Park under Chef Daniel Humm, where he was part of the restaurant’s transition to a fully plant-based menu. Drawn to Napa Valley’s seasons, produce, and the opportunity to work alongside Chef Philip Tessier, he stepped into the Chef de Cuisine role at Press Restaurant. Now as the Head Chef for Team USA, Vincenzo is looking forward to and focused on training as he progresses on the Road to Lyon for the Bocuse d’Or in January 2027.”

Chef Vincenzo Loseto is our guest.

Show 640, August 16, 2025: Priest Ranch Wines, Yountville, Napa Valley

Judd Wallenbrock of Priest Ranch Wines

Priest Ranch is a family-owned brand producing premium wines from the Somerston Estate, a sprawling 1,682-acre ranch tucked into the Vaca mountains on the eastern edge of Napa Valley. Established in 2007, Priest Ranch Wines is named in honor of James Joshua, the Gold Rush-era prospector who originally settled the property in 1869. Today, their forward-thinking blends and dynamic varietal wines strive to honor this historic terroir by embodying the innovative, entrepreneurial spirit of Napa Valley pioneers. Exclusively estate-grown and bottled, winemaker Cody Hurd focuses on elevating the estate’s unique factors in each Priest Ranch bottling, relying on industry-leading technology in the vineyards and cellar to produce stunning proprietary blends.”

“Priest Ranch wines are primarily available at the Priest Ranch tasting room in the heart of Yountville. The Priest Ranch Cabernet Sauvignon and Sauvignon Blanc are available wholesale nationwide. Snake Oil, Peacemaker, and Remedy can be found in select markets distribution.”

Cody Hurd of Priest Ranch Wines

“Located in the heart of Yountville, Priest Ranch offers a variety of tasting experiences daily. Priest Ranch’s innovative ethos in the vineyard and cellars dovetails with their tasting room offerings, with experiences featuring select current releases beginning at $50.”

“Opened in 2023, The Kitchen at Priest Ranch (KPR) is a natural extension of Priest Ranch Wines’ philosophy that food and wine belong together—and in bold combinations. Located directly adjacent to the Yountville tasting room and boasting the city’s only rooftop tasting bar, The Kitchen at Priest Ranch serves exquisite farm-to-table cuisine in a warm, casual atmosphere. Yountville’s only fast-casual concept, the menu features classic American cuisine with Midwestern influences, combining Napa’s bounty of local produce with the expertise of Executive Chef Dan Solomon.”

Winemaker Cody Hurd and CEO Judd Wallenbrock join us to gently pull the cork on all that is Priest Ranch Wines.

Show 609, December 28, 2024: Cecil Park, Founder & Winemaker – Innovatus, Napa

Cecil Park of Innovatus Wines

Winemaker Cecil Park of WineFornia and INNOVATUS wines is widely known as Napa Valley’s first Korean winemaker and viticulturist. Her journey from Yonsei University in Biotechnology Engineering to U.C. Davis in Viticulture and Enology has set her apart as a cultural and professional pioneer. Her background brings diversity to a traditionally Western-dominated field, and she has become an inspiration for others who want to break into the industry. Cecil has built a reputation in Napa upon her ability to combine scientific precision with artistic winemaking. With over 17 years of experience, she seamlessly blends modern techniques with traditional sustainable winemaking practices, creating wines that not only stand out for their quality but also for their unique character.”

“Cecil’s reach extends across Napa and Sonoma, where she manages over 80 vineyards. She is a highly in-demand consultant for her expertise in private winemaking services, winery design, and vineyard management, with several high-profile clients including J.D. Estate Vineyard, Epps Vineyard, Mt. George Vineyard, and Peju Vineyard. Cecil’s ability to juggle multiple roles and produce consistently excellent results has made her indispensable to the community.”

“INNOVATUS is the embodiment of Cecil Park’s innovative approach to winemaking. As the founder and creative force behind the brand, Cecil has crafted INNOVATUS into a symbol of both her personal and professional values. The brand stands out in the highly competitive Napa Valley wine scene for its small-lot production and attention to detail, resulting in elegant, expressive, and distinctive wines.”

“INNOVATUS wines have been praised by critics and consumers alike. James Suckling awarded 93 points to the brand’s Viognier, and the INNOVATUS Brut Sparkling was awarded as an Editor’s Pick product in Food & Beverage Magazine. Her debut 2014 Cuvée, an unconventional blend of Pinot Noir and Syrah, won international accolades, securing gold at the Shanghai International Wine Challenge. Each of Cecil’s wines, from her structured Cabernet Sauvignon to her vibrant Zinfandel, reflect a deep understanding of both the land and craft of winemaking. INNOVATUS wines capture a perfect balance between bold Napa flavors and a tailored finesse that appeals to international wine lovers.”

“Beyond producing exceptional wines, Cecil has been instrumental in fostering collaboration across the wine community, both locally and globally. Her ongoing partnerships with Asian Health Services and the Korean American Community Foundation, showcase her commitment to enriching Napa’s cultural landscape. Moreover, her focus on educating and empowering the next generation of women in STEM further solidifies her role as a mentor and leader.”

By advance reservation only a special Production Tour and Tasting with Winemaker Cecil Park is available.

Cecil Park is our guest to uncork all that is INNOVATUS wines.

Show 573, April 13, 2024: Parable Wines, Silverado Trail, Napa Valley

Trey Eppright of Parable Wines

“The Texas man, Fred Eppright, who once lived in a trailer, now earnestly has charitable endeavors. Assuredly, he holds strongly to success in his business undertakings. But that same Texas man, whose business is commercial real estate, finds himself cajoled by a son, smitten by wine, into the business of wine. The son convinced the father, the wine business could be satisfying, as well as result in a smart family enterprise. Fred, the father, told Trey, the son: “If you can find something that makes sense, bring it to me.” The son did. The father wound up spending a small fortune with the modest hopes of earning a small fortune.”

“This the unusual genesis of Parable Wines, which leads Trey Eppright, the son, to conclude the wine business “is the happiest business, because you give customers what they want.” To which Fred Eppright says, “Trey has that passion. I like that passion, but to me it is a business.””

Kale Anderson of Kale WInes

“With that, the son moved to Calistoga from Austin when Trey found an established winery property once known as Dutch Henry, that had been mostly destroyed in the Glass Fire of 2020. It had a cave, a 2 ½-acre estate vineyard and a tasting room. And he soon identified five additional prized vineyards with which to make very small lots – with the help of renowned Napa Valley winemaker Kale Anderson – and forthwith, Parable Wines was established specializing in premium Chardonnay and Cabernet Sauvignon from estate vineyards.”

Trey Eppright and Winemaker Kale Anderson join us to pull the cork on all that is Parable Wines.

Show 572, April 6, 2024: Gary Eberle, Patriarch of Eberle Winery, Paso Robles Part One

Gary Eberle of Eberle Winery

“Affectionately known as the “Godfather” of the Paso Robles wine region, Gary Eberle’s contributions to the California and U.S. wine trade are significant. Eberle was the first to place the Paso Robles AVA designation on the Eberle Winery Cabernet Sauvignon label and he subsequently co-founded the distinctive Paso Robles terroir as an American Viticulture Area (AVA) in 1983. With a staunch commitment to the possibility of age-worthy Cabernet Sauvignon from Paso Robles, Eberle was also the first to plant Syrah on the Central Coast and make a 100 percent Syrah varietal wine in the United States. As chief promoter for his brand, Eberle has worked relentlessly for almost 50 years building awareness of the Paso Robles and California wines through his passionate promotion to consumers, media and trade across the country. These milestones have proven to be significant as Paso Robles has become a respected force in the wine industry.” Gary Eberle joins us to uncork all that is Eberle Winery.

“Eberle began his academic studies at Penn State University where he played football and earned a Bachelor of Science in Biology. He then attended Louisiana State University before heading west to California where he completed his coursework for a PhD in enology and viticulture from U.C. Davis in 1973. “I chose Paso Robles based on Dr. Olmo’s recommendation that Paso Robles was the place to grow world-class Cabernet Sauvignon,” said Eberle. “I think we’ve achieved that,” he added.””

“Once in Paso Robles, Eberle launched his career as partner and winemaker with Estrella River Winery & Vineyards. In the late 70s, he decided to pursue his own project and acquired nearly 64 acres just down the road from Estrella River Winery. Shortly thereafter, Gary released his first Eberle wine, the 1979 Cabernet Sauvignon and opened the winery and tasting room in 1983.”

“Eberle Winery has showcased the history and diversity of the Paso Robles Appellation since 1979. Eberle Winery continues to be family owned and operated.  With an annual case production of 26,000, Eberle wines are distributed in 34 states and six countries. Open daily from 10 a.m. to 5 p.m. with wine tasting and cave tours. 805-238-9607.”

Another attribute of Gary Eberle over his long tenure in Paso Robles is that his mission was to promote Paso Robles as a destination region for producing premium wines. Promoting the Eberle Winery was always secondary. Gary attributes this to another lesson learned from pioneering California winemaker Robert Mondavi. “Mr. Mondavi” (as Gary always deferentially refers to the late Robert Mondavi as) in his travels always promoted Napa Valley first as the locale for premium wines before pitching the Robert Mondavi Winery itself.

Show 572, April 6, 2024: Gary Eberle, Patriarch of Eberle Winery, Paso Robles Part Two

Gary Eberle of Eberle Winery

Affectionately known as the “Godfather” of the Paso Robles wine region, Gary Eberle’s contributions to the California and U.S. wine trade are significant. Eberle was the first to place the Paso Robles AVA designation on the Eberle Winery Cabernet Sauvignon label and he subsequently co-founded the distinctive Paso Robles terroir as an American Viticulture Area (AVA) in 1983. With a staunch commitment to the possibility of age-worthy Cabernet Sauvignon from Paso Robles, Eberle was also the first to plant Syrah on the Central Coast and make a 100 percent Syrah varietal wine in the United States. As chief promoter for his brand, Eberle has worked relentlessly for almost 50 years building awareness of the Paso Robles and California wines through his passionate promotion to consumers, media and trade across the country. These milestones have proven to be significant as Paso Robles has become a respected force in the wine industry.” Gary Eberle continuers with us to uncork all that is Eberle Winery.

“Eberle began his academic studies at Penn State University where he played football and earned a Bachelor of Science in Biology. He then attended Louisiana State University before heading west to California where he completed his coursework for a PhD in enology and viticulture from U.C. Davis in 1973. “I chose Paso Robles based on Dr. Olmo’s recommendation that Paso Robles was the place to grow world-class Cabernet Sauvignon,” said Eberle. “I think we’ve achieved that,” he added.””

“Once in Paso Robles, Eberle launched his career as partner and winemaker with Estrella River Winery & Vineyards. In the late 70s, he decided to pursue his own project and acquired nearly 64 acres just down the road from Estrella River Winery. Shortly thereafter, Gary released his first Eberle wine, the 1979 Cabernet Sauvignon and opened the winery and tasting room in 1983.”

“Eberle Winery has showcased the history and diversity of the Paso Robles Appellation since 1979. Eberle Winery continues to be family owned and operated.  With an annual case production of 26,000, Eberle wines are distributed in 34 states and six countries. Open daily from 10 a.m. to 5 p.m. with wine tasting and cave tours. 805-238-9607.”

Another attribute of Gary Eberle over his long tenure in Paso Robles is that his mission was to promote Paso Robles as a destination region for producing premium wines. Promoting the Eberle Winery was always secondary. Gary attributes this to another lesson learned from pioneering California winemaker Robert Mondavi. “Mr. Mondavi” (as Gary always deferentially refers to the late Robert Mondavi as) in his travels always promoted Napa Valley first as the locale for premium wines before pitching the Robert Mondavi Winery itself.

Show 562, January 27, 2024: Winemaker Paul Warson, Warson Wine Co., Santa Barbara County

Paul Warson of Warson Wine Company

“Winemaker Paul Warson of Warson Wine Co. grew up in Los Angeles, attended UC Davis where he eventually studied Fermentation Science. Before his final year he worked at a sparkling winery in Carneros when he decided he would spend his career doing what he did for his summer vacation. Upon completion of his degree, he was invited back to see, “the other side of things.””

“Feeling he needed a change of perspective, Paul traveled to Australia, where he lived and worked for six months. With the change in varietals, climate, and overall attitude to winemaking, Paul discovered a different approach to the craft he studied and trained in for so long. Desiring to seek outside perspectives to winemaking, when Paul returned to California, he worked at Chateau Potelle, back when it was owned by both Jean-Noel and Marketta Fourmeaux and sat atop Mount Veeder. It was here Paul integrated his schooling, his experience from Australia, along with what he learned from the owners: that with each wine that is created, the winemaker has an intimate commitment to both the wine and the consumer, to craft wines that are distinctive and true to their place.”

“After working an additional nine years in Napa Valley, a conversation with Bill Foley brought Paul to Firestone Vineyard, in the Santa Ynez Valley, where he was winemaker and General Manager for nine years. By this time, estate vineyards had become Paul’s specialty, and he was able to elevate all of the tiers for each winery he worked for.”

Warson Wine Company started as a need Paul felt he had to fulfill. An inner call, to again make wine on his terms, for people to enjoy, but now with the fruit he chooses.” At present Paul is primarily sourcing fruit from familiar, esteemed vineyards in Santa Barbara County.

Paul has a special, limited time offer for listeners of the “SoCal Restaurant Show.” When you go to Warson Wine Co. and order wine when you get to the payment area type in “830AM” in the discount/offer code box for a 15 % discount! Nice…

Paul Warson joins us to uncork all that is Warson Wine Co.

Show 553, November 25, 2023: Switchback Ridge Winery, Calistoga, with Sommelier Pierson Ryan Part One

Ryan Pierson of Switchback Ridge

Switchback Ridge winery produces handcrafted estate grown Cabernet Sauvignon, Merlot and Petite Sirah sourced exclusively from the Peterson Family Vineyard in Calistoga, Napa Valley.” In recent years they have added a non-estate Sauvignon Blanc (with meticulously sourced premium fruit) to broaden the line.

“In 1914, Eliza and Mads Peterson purchased a 100-acre property located on the floor of the Napa Valley at the mouth of Dutch Henry Canyon. Both Eliza and Mads had immigrated to the United States in the late 1800s–Eliza from Ireland and Mads from Denmark–and headed westward as so many did at that time, seeking a place to call home.”

“The property, located just off the Silverado Trail between St. Helena and Calistoga, hosted a small Zinfandel vineyard. With the onset of Prohibition in 1920, prunes quickly became the cash crop in Napa Valley, and the Petersons planted a plum orchard to help provide for their large family. Caring for the orchard, as well as a large vegetable garden and numerous farm animals, was a full-time job for the whole family, including the six boys and three girls.”

“When the time came to pass the property on, the daughters, and not the sons, took the responsibility. Vera, Carrie, and Mae worked to preserve the family legacy, maintaining the buildings, plum orchard, vegetable garden and livestock. Vera worked the land, Carrie managed the books and Mae returned each summer to help the harvest. Vera’s son, John Peterson, grew up working the farm and, in turn, taught his children, Trish, Kelly and Johnny, the reward of hard work. The inspiration sparked by Mads’s dream, set a true legacy in motion.”

“Slowly the plum orchards transitioned to vineyards, and by the 1990s grape vines were thriving on the property that once hosted plums. The soils with plenty of drainage and a warm, sunny climate made the area perfect for growing Cabernet Sauvignon, Merlot and Petite Sirah. There are currently 21 acres under vine, which includes a sixty-plus year-old block of dry farmed Petite Sirah that John Peterson helped plant as a young child.”

“The inspiration to embark upon a family wine project first came to Kelly (representing the 4th generation of Peterson Family ownership) in 1995 with the death of her great aunt, Carrie. Auntie, as she was affectionately called, emphatically insisted that her old vine block of Petite Sirah, or “Pets” as she called them, “not be touched” when the property was replanted in 1990. At the time there was little respect or interest in Petite Sirah and total acreage in California was down to an all-time low of only 1,700 acres. After her death, there was a renewed interest in the variety and Kelly vowed to make a Petite Sirah varietal wine in her honor. That dream became a reality in 1999, with the help of family friend and winemaker Bob Foley, when Switchback Ridge produced its first vintage.”

“Switchback Ridge is named for the winding trails in the hills above the vineyard that John explored as a child. Today Kelly Peterson continues the legacy that began with her great-grandfather, Mads, over a hundred years ago.”

Certified Sommelier Pierson Ryan who is the National Sales Director for Switchback Ridge joins us to pull the cork on all that is Switchback Ridge.

Show 553, November 25, 2023: Switchback Ridge Winery, Calistoga, with Sommelier Pierson Ryan Part Two

Ryan Pierson of Switchback Ridge

Switchback Ridge winery produces handcrafted estate grown Cabernet Sauvignon, Merlot and Petite Sirah sourced exclusively from the Peterson Family Vineyard in Calistoga, Napa Valley.” In recent years they have added a non-estate Sauvignon Blanc (with meticulously sourced fruit) to broaden the line.

“In 1914, Eliza and Mads Peterson purchased a 100-acre property located on the floor of the Napa Valley at the mouth of Dutch Henry Canyon. Both Eliza and Mads had immigrated to the United States in the late 1800s–Eliza from Ireland and Mads from Denmark–and headed westward as so many did at that time, seeking a place to call home.”

“When the time came to pass the property on, the daughters, and not the sons, took the responsibility. Vera, Carrie, and Mae worked to preserve the family legacy, maintaining the buildings, plum orchard, vegetable garden and livestock. Vera worked the land, Carrie managed the books and Mae returned each summer to help the harvest. Vera’s son, John Peterson, grew up working the farm and, in turn, taught his children, Trish, Kelly and Johnny, the reward of hard work. The inspiration sparked by Mads’s dream, set a true legacy in motion.”

“Slowly the plum orchards transitioned to vineyards, and by the 1990s grape vines were thriving on the property that once hosted plums. The soils with plenty of drainage and a warm, sunny climate made the area perfect for growing Cabernet Sauvignon, Merlot and Petite Sirah. There are currently 21 acres under vine, which includes a sixty-plus year-old block of dry farmed Petite Sirah that John Peterson helped plant as a young child.”

“The inspiration to embark upon a family wine project first came to Kelly (representing the 4th generation of Peterson Family ownership) in 1995 with the death of her great aunt, Carrie. Auntie, as she was affectionately called, emphatically insisted that her old vine block of Petite Sirah, or “Pets” as she called them, “not be touched” when the property was replanted in 1990. At the time there was little respect or interest in Petite Sirah and total acreage in California was down to an all-time low of only 1,700 acres. After her death, there was a renewed interest in the variety and Kelly vowed to make a Petite Sirah varietal wine in her honor. That dream became a reality in 1999, with the help of family friend and winemaker Bob Foley, when Switchback Ridge produced its first vintage.”

“Switchback Ridge is named for the winding trails in the hills above the vineyard that John explored as a child. Today Kelly Peterson continues the legacy that began with her great-grandfather, Mads, over a hundred years ago.”

Certified Sommelier Pierson Ryan who is the National Sales Director for Switchback Ridge stays with us pulling the cork on all that is Switchback Ridge.