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Roger Beery Owner and Wine Maker at J. Cage Cellars
Wine Road Podcast Episode 164
Sponsored by Ron Rubin Winery
Episode 164 | Roger Beery Owner and Wine Maker at J. Cage Cellars
Roger Beery tells us about his journey from wine blogger to winemaker and how the entire family got involved in creating J.Cage Cellars. Our Fast Five Recipe is Lemon-Goat Cheese-Mushroom Pizza from Nick Stez at WoodenHead Our book of the day is Blood Form a Stone by Adam McHugh.
Wine of the Day: It's a mystery!
Fast Five Recipe: Lemon-Goat Cheese-Mushroom Pizza from Nick Stez at WoodenHead Wine
Book of The Day: Blood from a Stone by Adam McHugh
Podcast Sponsor: Ron Rubin Winery
https://ronrubinwinery.com/
SHOW NOTES
0:58 J.Cage Cellars Tasting Room in Windsor where it's all happening
1:53 How J.Cage Cellars came to be. Started with a wine blog Bacchus and Beery, and then became a family affair with everyone joining together to make the winery a reality in 2014.
7:00 Tasting room experience at J.Cage Cellars is casual and relaxed -- very likely you will meet Roger and Donna in the tasting room.
11:44 Tasting room by reservation and walk-ins welcome too! Call or email for an appointment. JCage.com
12:41 Mainly producing Russian River Pinot Noir, but also make Chardonnay, Sauvignon Blanc, Rose of Pinot Noir and Red Blend.
13:14 Experiences include: the Meet J. Cage tasting and the Pinot Exploration comparing three single vineyard Pinot's and Sonoma County Pinot.
17:00 Fast Five Recipe –Lemon-Goat Cheese-Mushroom Pizza from Nick Stez at WoodenHead (recipe inspired by Psychic Pie)
Ingredients: Pizza Dough, Maitake Mushrooms, Laurel Chenel Goat Cheese, Olive oil, Lemon juice and zest.
Directions: Roll out pizza dough and rub olive oil and salt and pepper into dough. Pre-cook the mushrooms ¾ of the way. Add the mushrooms to the pizza and sprinkle with goat cheese. Place in hot oven for 12 minutes. Remove pizza and sprinkle with lemon juice and zest and a touch of olive oil. Pair with Pinot Noir of course!
19:07 Tickets are now available on wineroad.com for Winter WineLand January 14 & 15 with 70 wineries participating.
19:42 Book of the Day – Blood From A Stone by Adam McHugh
Links
J.Cage Cellars
Woodenhead Wine
WinterWineLand
Blood From a Stone by Adam McHugh
Writing Between the Vines
Psychic Pie
Ron Rubin Winery
Credits:
The Wine Road podcast is mixed and mastered at Threshold Studios Sebastopol, CA.
http://thresholdstudios.info/
View all episodes
By Wine Road
4.8
4949 ratings
Wine Road Podcast Episode 164
Sponsored by Ron Rubin Winery
Episode 164 | Roger Beery Owner and Wine Maker at J. Cage Cellars
Roger Beery tells us about his journey from wine blogger to winemaker and how the entire family got involved in creating J.Cage Cellars. Our Fast Five Recipe is Lemon-Goat Cheese-Mushroom Pizza from Nick Stez at WoodenHead Our book of the day is Blood Form a Stone by Adam McHugh.
Wine of the Day: It's a mystery!
Fast Five Recipe: Lemon-Goat Cheese-Mushroom Pizza from Nick Stez at WoodenHead Wine
Book of The Day: Blood from a Stone by Adam McHugh
Podcast Sponsor: Ron Rubin Winery
https://ronrubinwinery.com/
SHOW NOTES
0:58 J.Cage Cellars Tasting Room in Windsor where it's all happening
1:53 How J.Cage Cellars came to be. Started with a wine blog Bacchus and Beery, and then became a family affair with everyone joining together to make the winery a reality in 2014.
7:00 Tasting room experience at J.Cage Cellars is casual and relaxed -- very likely you will meet Roger and Donna in the tasting room.
11:44 Tasting room by reservation and walk-ins welcome too! Call or email for an appointment. JCage.com
12:41 Mainly producing Russian River Pinot Noir, but also make Chardonnay, Sauvignon Blanc, Rose of Pinot Noir and Red Blend.
13:14 Experiences include: the Meet J. Cage tasting and the Pinot Exploration comparing three single vineyard Pinot's and Sonoma County Pinot.
17:00 Fast Five Recipe –Lemon-Goat Cheese-Mushroom Pizza from Nick Stez at WoodenHead (recipe inspired by Psychic Pie)
Ingredients: Pizza Dough, Maitake Mushrooms, Laurel Chenel Goat Cheese, Olive oil, Lemon juice and zest.
Directions: Roll out pizza dough and rub olive oil and salt and pepper into dough. Pre-cook the mushrooms ¾ of the way. Add the mushrooms to the pizza and sprinkle with goat cheese. Place in hot oven for 12 minutes. Remove pizza and sprinkle with lemon juice and zest and a touch of olive oil. Pair with Pinot Noir of course!
19:07 Tickets are now available on wineroad.com for Winter WineLand January 14 & 15 with 70 wineries participating.
19:42 Book of the Day – Blood From A Stone by Adam McHugh
Links
J.Cage Cellars
Woodenhead Wine
WinterWineLand
Blood From a Stone by Adam McHugh
Writing Between the Vines
Psychic Pie
Ron Rubin Winery
Credits:
The Wine Road podcast is mixed and mastered at Threshold Studios Sebastopol, CA.
http://thresholdstudios.info/
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