WineCountry Staff: March 2011 Archives

easterbrunch.jpgSONOMA, Calif., March 22, 2011  -- For many across the United States, Easter Brunch is a family tradition. Two or three - and sometimes more - generations gather, the cooks of the family outdo themselves and everyone enjoys the feast. Whether plain or fancy, Easter Brunch deserves to be served with a wine worthy of the food and company, and - with a little know-how - picking the perfect Easter Brunch wine can be a snap.

Two aspects of Easter Brunch make selecting the perfect wine different - though not more difficult - than most meals. First, the Easter Brunch menu can be primarily breakfast foods, primarily lunch foods, or a mixture of both. Even dinner dishes may sneak into the mix. Second, Easter Brunch may have two or three main courses rather than one. The diversity of Easter Brunch puts the focus on versatile wines that complement a range of dishes and those wines are where perfect matches will be found.
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Jon Emmerich has always worked in the wine industry.  In 1985, Jon interned in the Cognac region in France.  After graduating from The University of California, Davis in 1987 with a Bachelor of Science degree in Fermentation Science with an emphasis in Enology, he worked a harvest at Stags Leap Wine Cellars.  He then spent a year at Conn Creek Winery and Sebastiani Vineyards before joining Silverado Vineyards as a Lab Technician in 1990.  As it turns out, Jon's lessons took place not only in the classroom, but also in his dorm room. He and a dorm mate, whose family owned a small farm and winery in Lodi, decided to use some of the family fruit to make wine in their dorm room. It was a red lend and, at that point, Jon realized that if he could make decent wine in a dorm room, then he could make really good wine out in the world.

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