When did you first become interested in wine? When was your first taste? How was the experience?
My grandfather was the vineyard manager at Chateau Montelena when I was growing up so we always had a nice bottle of Cabernet on the table for Sunday dinners. I believe my brother and I were about seven or eight when Grandpa topped off our water glasses with Cabernet. It must have been 10% red wine and the balance water, but we thought it was the greatest thing ever. Very fond memories, and it was my first introduction to wine.

What brought you into the wine business?
Working every summer with my grandfather in the vineyards at Chateau Montelena was what did it for me. Of course, at the time I wanted to be playing with my friends, but Grandpa thought it would be more useful for me to learn how to drive a tractor and sucker grape vines. As it turns out, he was correct.

Do you have a favorite varietal or region?
Other than Sonoma County, I would have to say New Zealand Sauvignon Blanc. The wines are so distinct to the region, and I love the fact that these winemakers were the pioneers for the screw-cap.

If you don't order wine at a restaurant or bar, which beverage do you choose?
Sierra Nevada Pale Ale. I've spent some time in Chico (California) where it all started for Sierra Nevada, and have a lot of respect for the founders and their commitment to making great beer.

What's your least favorite drink?
V8 juice.

What's your best wine-drinking memory? What was the occasion?
I was invited to taste the 1941 Inglenook Cabernet Sauvignon with Francis [Ford Coppola], Scott McLeod [Rubicon Winemaker] and Jim Laube of the Wine Spectator. Part of what made the experience so great was that my family sold grapes (Cabernet Sauvignon) to Inglenook from 1939-1943 before my grandfather left for the War.

In your opinion, which country, other than the U.S., makes the best wine? Why?
I would say France, not only because of all the different regions but because of the culture. Take Bordeaux for example: the region isn't blessed with great weather every season, but they somehow find a way to make beautifully crafted wines each year. I'm also a huge fan of the Rhone Valley. Not only are the Syrahs out of this world, but the Rhone whites such as Viognier, Marsanne and Rousanne are wonderful as well.

What are your thoughts on recent trends within the industry?
I think California wines are trending towards lower alcohol levels, and this is a good thing. I also see food and wine being mentioned in the same sentence and this is a great trend because it's getting people to think more about styles of wine to compliment food. The Food Network has been great for the wine industry.

What is the first thing someone learning about wine should know?
Wine isn't pretentious. Never feel intimidated by it.

What are some of your favorite food and wine pairings?
Oysters and Sauvignon Blanc. Hanger steak and Syrah. Pinot Noir and bolognese.

Do you think any rules should be adhered to when pairing?
I'm still a big believer in pairing big reds with beef, lamb and duck. You need the proteins from the meat to cut through the tannins of the wines. As for fish, chicken and pork dishes I love softer reds like Pinot Noir and most white wines.

What wines should no home be without?
Most homes should have a dry crisp white wine such as Sauvignon Blanc, a Pinot Noir and Cabernet Sauvignon. But since every guest that pops in may not want to drink a big Cab, that's why you have Pinot to offer them. You always want to have an easy drinking white wine because you need a good glass when preparing the meal.

Do you have any favorite wine gadgets? Are there any new ones on the market? If so, what are they and where can people get them?
There's this great wine pouring device called a wine aerator that you pour through. It allows oxygen into the wine as you pour. You don't use it for older vintages of reds or white wines, but for current releases of red wines, it's magical. I encourage everyone to pour a glass the conventional way and then one through the gadget and compare side by side.

What are your three best tips, tricks or techniques for wine lovers?
Always look at color first. It's the one attribute of a wine that people can't dispute. You want to make sure a white wine is not too golden because that could be an indication the wine is oxidized. Number two would be to always trust your palate. If you think a wine is too sweet, then it's too sweet. The final piece of advice would be to make sure you use proper stemware when tasting wines you feel need judging.