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Merry Edwards makes a mean blackberry pie … Bob Iantosca, winemaker of Sonoma’s Gloria Ferrer, makes a paella to die for … and Patrick Melley, winemaker of Russian Hill Estate Winery in Windsor, turns heads with his Cuban spiced pork dish

I’m working on a story for the paper to answer the million dollar question: Do winemakers have an edge in creating wine when they double as a home chef?

We all know that winemakers are trained to evaluate flavors which makes them palate virtuosos of sorts.

Edwards, the vintner/winemaker of Merry Edwards Winery in Sebastopol, has this to say: “If a winemaker is privileged to work with a vineyard for many years, the best pattern or methodology will evolve that best suits that specific fruit. This is very similar to a recipe….”

Speaking of recipes, we found out at least one trade secret in Edward’s legendary pies. She says she adds a touch of cassis.

As for the answer to that million dollar question, look for the story that will run Sept. 26th.

 

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