J Wilkes Wines Santa Barbara

We'll start and finish the show with Robert Johnson's songs played by Big Head Todd and Blues Legends, then taste a Pinot (red), a Chardonnay (white), talk about America and how WW2 and returning soldiers changed American wine, and then finish with the (Blue)s. Enjoy!

Thank you to all of those who have served and continue to serve. As a reminder to all the veteran heroes in our community, the J. Wilkes Tasting Room is always honored to extend a special military rate to you. Head on down and treat yourself. . . . .... #VeteransDay #HappyVeteransDay #TastingRoomOffer #TastingRoom See more

Tonight at 5 pm PST: Live on Miller Family Wine Club at 5 pm. Miller Family Wine School goes Red White and Blues! 11/11: Veteran’s Day: Taste a Miller Family... Red(2018 J Wilkes Pinot Noir), White (Thornhill Napa Valley Chardonnay) with bumper music: The Blues (Big Head Todd and Blues Legends): Celebrating US Wines and the Heroes that Protect Them. J Wilkes 2018 Pinot Noir and Thornhill Napa Chardonnay will be tasted, as well as information on the US wine industry and its development and how we changed the wine world after Prohibition. See more

Please do share this link and banner with your distributors, friends and family. This will be a very emotional and meaningful show. My friend or 22 years, Keith Saarloos of the local SBC winery, Saarloos and Sons lost his father Larry in April in a herding accident, and is one of the great local minds in wine, social media, and creating a brand. The winery is 100% DTC and has a great reputation for hospitality, family focus and honesty. Keith has a very unique perspective ...in the wine industry, and you will learn a rare and important perspective, guaranteed! I strongly believe you will learn a lot from our conversation this Friday at 5 pm on ZOOM. Please register now and encourage others to do the same: Register: https://us02web.zoom.us//register/WN_dN1kN32cRueYJ0qW94qivA

Serving up some inspiration for the perfect Santa Barbara style Thanksgiving spread! The only thing missing is the J. Wilkes wine! Complete your table with a selection of J. Wilkes Wines by ordering online at jwilkes.com before November 13th or by purchasing from the Tasting Room. . .... . . #Thanksgivingspread #Thanksgivingtable #thanksgivingwine #coastalautumndecor #santabarbarastyle See more

Its Friday and what better way to wine down from the work week than with a glass of J. Wilkes wine and tasty new food items! Our patio with views of the Santa Barbara pier is the perfect place to start the weekend. . . . .... #SantaBarbara #TastingRoom #WeekendWine #WineDown #StateStreet See more

What do you REALLY need tonight? Some wine secrets of the Central Coast from experts while you sip some wine, and I hate to tell you, but you could look and so...und MUCH better on next week's ZOOM meetings, and our broadcast pros will tell you how. REGISTER NOW for FREE for tonight's Punchdown at 5 pm PST: https://us02web.zoom.us//register/WN_-_xX7hQVRUmwc1-teuGFyQ

An update from our Brand Ambassador, Wes Hagen: All the fruit is in at French Camp Vineyard and we heard the 2020 vintage is gaining hype. So keep enjoying the wine as we’re busy making more for when you need it! . . . .... #WineHarvest #Harvest2020 #WineMaking #WineGrapes #CrushedGrapes See more

Two amazing wine scientists drinking J Wilkes wines and loving them! Great conversation, let me know what you think!

Did someone say Viognier and Penne Alla Vodka? The perfect Fall pairing. Grab yourself a bottle: https://bit.ly/369dTpa . .... . . #whitewine #viognier #foodandwine #winepairing #wineandfood See more

Here's a special sneak peak at the questions for tomorrow evening's (5pm PDT) interview with the authors of the Natural History of Wine. You must register to b...e in the ZOOM, but it will be simulcast to FB Live, Miller Family Wine Club, if the 0's and 1's play along. Register now: https://us02web.zoom.us//register/WN_y9dwyp6nST2smykaE7_s2Q Ian Tattersall and Rob DeSalle Interview, Natural History of Wine American Museum of Natural History 10 Scientific Discoveries of Wine and How They matter in Your Glass. A huge Punchdown shoutout to Ian Tattersall and Rob DeSalle, two men I’ve spent dozens of hours with, but have never met. I’m on my fourth read of their amazing bookwhich is far more narrative page turner than the title might imply. The Natural History of Wine and Patrick McGovern’s ‘Ancient Wine’ influence my wine education beyond any two other works I’ve consumed. Mr. Tattersall: Give us a short introduction to your journey into science and what brought you to wine and the study of its natural history? Mr. DeSalle: Tell us a bit about yourself, the American Museum of Natural History and why every American should visit your museum at least once in their lives. The focus of this interview is to connect the scientific understanding of wine to the daily enjoyment of it, which is also the focus of the first two chapters of your Book: Vinous Roots and Why We Drink Wine. Ian: Can you tell us a bit about the site, village and grape called ‘Areni’ in Armenia? There are older wine-production sites that have been confirmed, but are we just scratching the surface with Areni? Rob: An older site, Hajji Firuz Tepe, located in the West Azarbaijan province in north-western Iranand flanking the Zagros Mountains, believed to be the area where grapes were first domesticated (Patrick McGovern calls this the Noah Hypothesis) represents a mud-brick settlement from the late Neolithic, and is a village that would have been among the first settlements to use fired pottery. What is the significance of pottery/ceramic in the study of wine history, and are there ways to study the history of wine in a pre-ceramic Near-East/Transcaucasia? Follow up: Ceramic/Amphorae/Qvevri are all the rage in Italy, Napa Valley and even Santa Barbara in making traditional, rustic, and sometimes orange (macerated white). What do you believe connects the past with the present, and why are we going back to these ancient fermentation techniques when science and technology have given us jacketed, temperature controlled stainless steel? Ian: What aspects of classical Greco-Roman wine culture do you believe most impacts the way we drink and enjoy wine today? Rob: The ancient world always whispers to me: ‘You are Lucky to Drink Modern Wine’. I have said in lectures that ancient wine would likely be oxidized and rustic to the point where most modern wine drinkers would have pause or reject it. But maybe I’m wrong. How do you think a modern wine drinker would react to the wines of ancient Areni, the Near East, Egypt, Greece or Rome? Enough with ancient wine history. Let’s talk monkeys and fermentation. Ian: When did fermentation of sugar via glycolysis (fermentation) first occur? Tell us a little about your view of how yeast evolved and why they produce the alcohol that we love so much? Rob: How are our fruit-eating primate ancestors responsible for human beings being able to drink fermented beverages relatively safely and commonly? Is our love of wine a reflection of an ancient ‘monkey mind’? Ian: In studying the chemical and atomic structure of wine and fermentation, what have you discovered that changes the way you look at and appreciate a glass of wine today? Rob: Tough question for a shorter interview, but can you lead us through a basic understanding of the evolution of vitis vinifera vinifera, the perfected, hermaphroditic vine that produces the greatest wines the world over? Ian: How do you imagine the earliest Chalcolithic vineyards were propagated and managed? Were they in the forests, were there trellised, layered from wild vines, created from cuttings, seeds? Rob: You mention in your book that biologists are most fascinated by sex and death. Even though I may favor thoughts of one over the other while I sip Champagne, how do sex and death impact the natural history of wine? Ian: I love how in Chapter Eight, the Reign of Terroir, you posit that the extremely violent birth and development of earth is responsible for many wine flavors that are born from place. How do we get from meteor menaces to mineral Montrachet? Rob: Choose one of the 5 senses and describe how your scientific knowledge of that sense changes the way you experience wine. Ian: Choose another sense and do the same! Rob: Urartu, Xenophon, Pliny, Democritus, Louis Pasteur, Emile Peynaud, Maynard Amerine have all described and changed the way the world sees wine. Wine technology, in this Brave New World, gives us massive stacks of research and science, mostly ignored by most makers of fine wine. Sure, we’re only 170 years past Pasteur’s first scientific understanding of germ theory and fermentation kinetics, but there seems to be a strong counter-enlightenment inherent in wine production, for the purpose of rusticity, authenticity or a reluctance to change ancient methods. What do you make of winemakers reluctant to heed research, and if you were a winemaker, what tact would you take? Ian: A climate-change denier might argue what we are seeing right now is a cyclical patternthe ancient Romans made wine in England, almost up to the Scottish border! But what we are seeing today is more rapid and measurable change as well as technology and vine varietals that can even the playing field and guarantee at least our generation, and perhaps a few more, will have beautiful expressive wine from the traditional viticultural areas we celebrate today. What might you expect from the wine industry in 2070, 50 years from now? Rob: Anything to add from your crystal ball of science, as to the future of vineyards and wines? Gents: Tell us how each and every viewer can get a copy of the Natural History of Wine. I know it's available on Audible and the reading is very clear and good. SPEED ROUND: