There are times when it’s nice to be home in New York City. Although I love jetting around the world, I relish the times I get to spend strolling the streets of the city, running in Central Park, and sitting down to a delicious meal at a New York institution.
Such was the case last week when I met with Christopher Silva, President and CEO of St. Francis Winery in Somona for a hearty lunch at Smith & Wollensky to sample some of his finest wines. The conversation flowed, as did the wine, for almost three hours as we discussed his passion and thoughts on the winemaking industry.
LL: What are your favorite wines from St Francis, both red and white, and what do you suggest pairing them with?
C.S.: I like to start an event or evening with a Chardonnay. Our St. Francis Sonoma County Chardonnay works well because it has both the acid and creaminess to make it rich and flavorful without overwhelming the food. We handpick our Chardonnay at night so that the grapes arrive cold (about 45 degrees) at our crush pad before sunrise, allowing us to preserve those enticing flavors and aromas of apple, pear, and honeysuckle that show so well with fish, poultry, and yellow, nutty or soft cheeses.
As for red wine, I am all about Sonoma County and therefore a huge fan of Zinfandel, my all time favorite being our St. Francis Sonoma County “Old Vines" Zinfandel. The dark red, peppery, spicy flavors are perfect with barbeque, pizzas, pastas with rich sauces—anything that has spice. The wine is rich and concentrated, in part because our vines—some over 120 years old—are dry farmed, meaning we don’t water them.
LL: What advice would you give to someone looking to open their own small winery?
CS: The same advice that Robert Mondavi gave me when I asked for an hour of his time and advice in December 2008: “Interest is not enough. You have to be passionate.”
I would tell people that wine requires an incomparable level of patience, so one must genuinely love the entire process—grape growing, winemaking, marketing and sales, and everything in between—in order to be successful. I am not a winemaker, but I do know that tasting a great wine that you had some role in the process of creating is a thrill like no other…therein lies the real profit.
LL: What is your bubbly of choice for ringing in the New Year?
CS: Domaine Carneros Le Ręve Blanc de Blancs Sparkling Wine. It is a delightful sparkling wine made almost entirely of Chardonnay grapes.
LL: You seem to be in great shape! What's your secret to staying healthy and fit while you're traveling the country wining and dining?
CS: Thank you. Being at the top of your game includes being healthy. I try to eat sensibly and always find time to exercise. Hotels that don’t have fitness centers do have a floor for pushups and crunches and a street or sidewalk I can run on—even 20 minutes and I feel energetic the entire day. Oh, and always take the stairs at the airport, not the escalator—our bodies are meant to move!
Thanks Chris for a lovely and informative afternoon!
Lisa Loverro is an independent travel journalist exploring the world for new and exciting adventures. She shares her experiences with us every Thursday through her column, Boarding Pass. Have a comment or question? Email her at Lisa@area-daily.com.
