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- Wine Road
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- Publication Date |
- Jun 23, 2022
- Episode Duration |
- 00:32:55
Wine Road Podcast Episode 152 Sponsored by Ron Rubin Winery
Episode 152 | Jess Poshepny Vallery Director of DTC, Hospitality & Marketing Communications at Trione Vineyards and Winery. We sip on some amazing Sauvignon Blanc and learn the history of the Trione Family and how Jess got into the wine business. Plus what’s new at Trione and what tasting experiences await you.
Wine of the Day: Trione 2021 Reserve Sauvignon Blanc, Russian River Valley Item of the Day: Sonoma Magazine Fast Five: Pulled Pork Sandwich from Kathy Harshbarger at Jeff Cohn Cellars
Podcast Sponsor: Ron Rubin Winery
SHOW NOTES
0:56 Wine of the Day 2021 Trione Reserve Sauvignon Blanc from Russian River Valley
2:08 New black & gold labels for the Reserve wines.
3:35 History of the Trione family and how the winery started. And the historic old stone winery building.
6:50 How Jess got into the wine business. Her awesome Sr. Project about the industry launched her on her way. Started at Trione in 2008.
13:05 Experiences available at Trione by appointment and walk-ins. Most popular is the 2 hour Bocce Wine and Cheese Experience. Also have the Library Wine Experience in the Club Room overlooking the vineyards, and Wine Flights for 2 people featuring five wines.
19:24 Jess recommends her favorite things to do and see in our area. The Coast and the Redwoods are not to be missed.
22:33 Jess’s favorite caterer— Tim Vallery from Peloton Catering, of course!
23:50 Fast Five Recipe – Pulled Pork Sandwich from Kathy Harshbarger at Jeff Cohn Cellars
Ingredients: 4lb pork shoulder. Olive oil. Dry Rub—kosher salt and black pepper, cayenne, garlic powder, celery salt, cumin.
Directions: Slather the pork butt with olive oil, Mix the rub ingredients together and rub into the pork. Place in foil blanket in a 400 degree oven for 30 minutes. Then reduce oven heat to 300 and cook for another 3 and a half hours. Pair with Jeff Cohn Zinfandel.
26:44 Item of the day—Sonoma Magazine, a great resource for visitors and locals alike.
29:05 Beth getting lots of email and listeners who want some updated itineraries – stay tuned, new itineraries coming soon.
29:43 Ron Rubin is sponsoring our podcast once again for the next year! Thank you Ron Rubin-we so appreciate you!
30:00 Six years ago today we started the podcast in the Wine Road warehouse.
31:31 SPECIAL OFFER: 2 for 1 tasting at Trione. Just tell them you heard it on the Wine Road Podcast.
Links
Credits:
The Wine Road podcast is mixed and mastered at Threshold Studios Sebastopol, CA.
Wine Road Podcast Episode 152 Sponsored by Ron Rubin Winery
Episode 152 | Jess Poshepny Vallery Director of DTC, Hospitality & Marketing Communications at Trione Vineyards and Winery. We sip on some amazing Sauvignon Blanc and learn the history of the Trione Family and how Jess got into the wine business. Plus what’s new at Trione and what tasting experiences await you.
Wine of the Day: Trione 2021 Reserve Sauvignon Blanc, Russian River Valley Item of the Day: Sonoma Magazine Fast Five: Pulled Pork Sandwich from Kathy Harshbarger at Jeff Cohn Cellars
Podcast Sponsor: Ron Rubin Winery
SHOW NOTES
0:56 Wine of the Day 2021 Trione Reserve Sauvignon Blanc from Russian River Valley
2:08 New black & gold labels for the Reserve wines.
3:35 History of the Trione family and how the winery started. And the historic old stone winery building.
6:50 How Jess got into the wine business. Her awesome Sr. Project about the industry launched her on her way. Started at Trione in 2008.
13:05 Experiences available at Trione by appointment and walk-ins. Most popular is the 2 hour Bocce Wine and Cheese Experience. Also have the Library Wine Experience in the Club Room overlooking the vineyards, and Wine Flights for 2 people featuring five wines.
19:24 Jess recommends her favorite things to do and see in our area. The Coast and the Redwoods are not to be missed.
22:33 Jess’s favorite caterer— Tim Vallery from Peloton Catering, of course!
23:50 Fast Five Recipe – Pulled Pork Sandwich from Kathy Harshbarger at Jeff Cohn Cellars
Ingredients: 4lb pork shoulder. Olive oil. Dry Rub—kosher salt and black pepper, cayenne, garlic powder, celery salt, cumin.
Directions: Slather the pork butt with olive oil, Mix the rub ingredients together and rub into the pork. Place in foil blanket in a 400 degree oven for 30 minutes. Then reduce oven heat to 300 and cook for another 3 and a half hours. Pair with Jeff Cohn Zinfandel.
26:44 Item of the day—Sonoma Magazine, a great resource for visitors and locals alike.
29:05 Beth getting lots of email and listeners who want some updated itineraries – stay tuned, new itineraries coming soon.
29:43 Ron Rubin is sponsoring our podcast once again for the next year! Thank you Ron Rubin-we so appreciate you!
30:00 Six years ago today we started the podcast in the Wine Road warehouse.
31:31 SPECIAL OFFER: 2 for 1 tasting at Trione. Just tell them you heard it on the Wine Road Podcast.
Links
Credits:
The Wine Road podcast is mixed and mastered at Threshold Studios Sebastopol, CA.
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