A final salute to Root to Table 2022, enjoy a late afternoon of Agri Cultural culinary excellence presented by Taste of Blue Ridge. This All-Star event will salute four chefs and a rising star that are vested in our culinary /agricultural community and committed to local sourcing.
Taste of Blue Ridge Top Chefs for “Four Sensational Chefs at Patowmack” Dec 4
Begin your holiday season with a vibrant four-course dinner at the beautifully holiday decorated Restaurant at Patowmack Farm. Inspired by the fantastic food grown and raised here in the United States, our chefs represent diverse culinary backgrounds showcased in the dinner courses you will savor at this Root to Table event.
The evening begins with passed hors d’oeuvres while taking in the stunning views of the Potomac River. 2021 saw Virginia trout to Virginia beef, Maine oysters, Indiana duck from a family farm, Blue Crab, and Loudoun County winter farm vegetables. The 2022 menu is coming soon and your palette will be in for an outstanding culinary experience.
Join restaurant owners, chefs, farmers, and of course, our passionate food friends for an exciting event!
About The Restaurant at Patowmack Farm
The Restaurant at Patowmack Farm presents a dining experience that is unique in and of itself. With the perfect venue: glass conservatory, gazebo, and open-air tent, guests are able to enjoy an unforgettable evening savoring organic, local, progressive cuisine while taking in one of the most spectacular views in all of Loudoun County.
The Prix Fixe menu is offered on Thursday, Friday, and Saturday evenings. Saturday and Sunday a Brunch/Lunch menu is available. The menus give you the opportunity to dine on sustainable, local, organic cuisine that is reflective of the seasons. Add the wine pairing to the prix fixe menu and experience the balance between food and wine.
A Rum So Good It Could Unify Congress? Big Papi’s Ozama Rum Hits D.C. With Dominican Pride and Premium Flavor
What do a Hall-of-Fame baseball legend, the Ozama River in the Dominican Republic, and your next favorite rum have in common? According to David “Big Papi” Ortiz, the answer is Ozama Rum—a brand-new ultra-premium Dominican spirit that’s already making waves from Dupont Circle to Georgetown’s waterfront bars.
Ortiz, the beloved former Red Sox slugger, has officially entered the world of high-end spirits. And no, this isn’t just another celebrity endorsement. This is a passion project with deep cultural roots, a social mission, and a flavor profile that’s already catching the attention of D.C.’s discerning drinkers and mixologists alike.
“To me, Ozama isn’t just about rum, it’s about identity, pride, and progress,” Ortiz said. “I wanted to build something that celebrates the energy and soul of my people and shows the world what we’re made of. It’s always been important for me to do things the right way, which is why this labor of love has been one of the most rewarding projects of my career. I can’t wait for people to try it! They say that perfection doesn’t exist, but you can get close to it.”
Made in the Dominican Republic. Designed for D.C. Tastemakers.
Named after the Ozama River—where Ortiz spent his childhood swimming, fishing, and crabbing—Ozama Rum is a 100% Dominican-made product, bearing the official Ron Dominicano designation. From sugarcane fields to barrel aging and bottling, every drop is crafted on the island, offering a terroir-driven taste experience rooted in authenticity.
For a city like Washington, where policy powerhouses and cultural tastemakers collide, Ozama hits a sweet spot. It’s a spirit with heritage, depth, and—let’s be honest—genuine cool factor.
Ozama debuts in three expressions:
Ozama Blanco: Aged and platinum-clear, with bright citrus notes and a snap of white pepper. It’s the perfect base for elevated daiquiris at The Royal in Shaw or a late summer mojito at Rose’s Luxury.
Ozama Añejo: Copper-hued and complex, this expression builds on caramel, chocolate, and spice—ideal for sipping neat in a Logan Circle speakeasy or pairing with dessert in Old Town Alexandria.
Ozama Gran Añejo: The flagship sipper. Silky with notes of dates, raisins, vanilla, and fine wood. A slow, luxurious pour meant for top shelves in Georgetown or a fireside moment in Annapolis.
With suggested prices ranging from $25 to $40 per 700ml bottle, Ozama Rum offers rare quality at an accessible entry point. It’s luxury with heart—and it’s coming for D.C.’s cocktail culture.
A Rum with a Mission (and Momentum)
What sets Ozama apart—besides its flavor—is its purpose. Ortiz and his team, including Abbott Wolfe, CEO of Drink2Success, baked philanthropy into the business model from day one.
“From day one, David had a clear vision to create an ultra-premium rum that feels authentic, vibrant, and undeniably Dominican—it was important to him to spotlight the Dominican Republic and at the same time give back to the community that raised him,” Wolfe said.
Two percent of all profits from Ozama will be donated to cleanup efforts along the Ozama River and to support local communities in the Dominican Republic. In a city where social responsibility carries weight (just ask anyone on Capitol Hill), Ozama’s mission-driven model resonates deeply.
Rum’s Rising—and Washington’s Ready
The global rum market, valued at $11.77 billion in 2022, is projected to grow 5.6% annually through 2030, according to Global View Research. As American consumers shift from mass-market brands toward artisanal, culturally grounded spirits, Ozama Rum is arriving at precisely the right time.
Washington’s cocktail culture—long dominated by bourbon, rye, and gin—is increasingly open to rum, especially when it’s this well-made and story-rich. Early tastings at venues in Penn Quarter and Adams Morgan suggest bartenders are eager to experiment with Ozama in classics like the El Presidente, the Jungle Bird, and yes—even a refined rum-based Old Fashioned.
Where to Find Ozama Rum in D.C.
Ozama Rum is now available online at drinkozama.com and is rolling out in select Northeast markets, including the Washington metro area. Expect to see it appear soon on curated back bars and menus in cocktail-forward destinations like Columbia Room, Serenata, and Maketto. Retail expansion into D.C., Maryland, and Northern Virginia is expected by early summer.
Final Sip: From the DR to the DMV
Ozama Rum isn’t just another bottle. It’s an invitation—to taste, to connect, and to celebrate a Caribbean culture often underrepresented in the premium spirits space. In a city built on narrative, nuance, and legacy, Big Papi’s new venture is finding a natural home.
“They say that perfection doesn’t exist,” Ortiz said. “But you can get close to it.”
And in Washington D.C., where compromise is rare and taste is everything—that’s a pretty strong pitch.
WWE Superstars Are Coming to D.C. Liquor Stores with Seagram Escapes Spiked — Here’s Why Everyone’s Talking About It
From Capitol Hill to Capitol One Arena, wrestling fandom in D.C. runs deep—and now, it’s got a bold new drink to match. WWE has officially stepped into the ready-to-drink ring for the first time ever, and they’re doing it with Seagram’s Escapes Spiked, the flavored malt beverage brand known for pulling no punches when it comes to flavor.
This multi-year partnership marks a historic moment for WWE—its first-ever licensed alcoholic beverage—and it’s already turning heads across the District. Whether you’re a die-hard Attitude Era fan, a loyal member of the WWE Universe, or just someone who loves a cold can with big flavor, this collab is tailor-made for D.C.’s mix of culture, energy, and edge.
The new Seagram’s Escapes Spiked WWE Series is already hitting shelves all over the DMV—from Columbia Heights liquor stores to Northeast corner shops and suburban carry-outs in Prince George’s County. And with summer heating up, this release couldn’t have better timing.
D.C. Wrestling Fans Get the First Pour
Washington, D.C. isn’t just about politics. It’s about passion—and anyone who’s been inside Capital One Arena on a WWE Monday Night Raw knows the city brings the noise. So it makes perfect sense for WWE and Seagram’s Spiked to roll out this fan-first collaboration in a city that knows how to bring the heat, whether it’s a rowdy crowd at Survivor Series or a packed watch party in U Street.
“Seagram’s has a rich history of innovation and a deep commitment to authenticity, making it the ideal partner to go to market with our first-ever licensed ready-to-drink product,” said Grant Norris-Jones, Executive Vice President and Head of Global Partnerships for TKO Group Holdings, WWE’s parent company. “And D.C. fans bring intensity like no other—we’re excited to launch where the passion runs strong.”
Three Flavors That Hit Like a Superkick
The new Seagram’s Escapes Spiked WWE Series isn’t coming in quiet—it’s coming in like Roman Reigns on a title run. The lineup includes three flavor-heavy hitters, each built to satisfy the D.C. palate with serious fruit-forward force:
Rumble Punch™ – A remix of the iconic Jamaican Me Happy, this knockout mix of strawberry, lemon, watermelon, and guava is the perfect sip whether you’re chilling at a rooftop bar in Navy Yard or hosting a viewing party in Shaw.
Pineapple Powerhouse™ – Pineapple, cherry, and lime blend into a bold burst of sweet-and-sour flavor. This one belongs on ice at your next H Street block party or afterwork meetup on K Street.
Slammin’ Blueberry™ – Blueberry and lemon team up for a crisp, refreshing flavor profile that’s as smooth as a well-executed suplex—and perfect for cracking open during a Nationals tailgate or a Capitol Hill cookout.
Each can clocks in at 8% ABV, and they’re now available throughout D.C. and surrounding areas. No mixers. No nonsense. Just bold drinks with serious WWE energy.
Superstars Coming to the DMV
As part of the partnership, Seagram’s Spiked becomes an Official Partner of WWE, meaning you’ll start seeing the brand integrated across WWE Premium Live Events like Money in the Bank® (June 7), SummerSlam®, and Survivor Series®. But that’s not all—WWE Superstars will also be making special appearances at local D.C.-area retailers throughout the year.
That’s right—your local beer distributor or convenience store might just become the site of a surprise meet-and-greet with one of your favorite Superstars. Expect exclusive photo ops, giveaways, and maybe even a few promos cut in the snack aisle.
“Our collaboration with WWE marks an exciting moment for Seagram’s Spiked as we connect with WWE’s global audience—and D.C.’s incredibly passionate and loyal fanbase,” said Jaime Polisoto, brand director for Seagram’s Escapes. “This city knows how to show out, and we can’t wait to bring WWE energy directly to the fans.”
Belt-Worthy Sips for the District
From the Howard Theatre to the Wharf, D.C. is a city that lives big—and this drink is designed to match that pace. Whether you’re pregaming before a show, winding down on your porch in Petworth, or watching a Pay-Per-View with friends in Adams Morgan, Seagram’s Escapes Spiked WWE Series is the drink that’s made for wrestling fans who also know their way around a great party.
Because in D.C., we don’t just watch the main event—we are the main event.
Raise a can. Pop a crowd. And drink like a champion.
DC’s Own Taraji P. Henson Sets Sail with Seven Daughters Moscato and Princess Cruises
She grew up in the Nation’s Capital, earned her stripes at Howard University, and has since become a Hollywood powerhouse. Now, Taraji P. Henson is bringing a taste of her signature charm—and a glass of her delicious Seven Daughters Moscato—to the high seas with Princess Cruises.
That’s right, D.C.—one of our own is leveling up your next vacation. Princess Cruises has officially added Henson’s Seven Daughters Moscato to its exclusive Love Lines Premium Liquors Collection, and it’s already giving first-class flavor with DMV soul.
“Seven Daughters is more than just a bottle of wine; it’s a celebration in a glass,” said Henson, who serves as Strategic Advisor and Creative Collaborator for the brand. “Our Moscato is inviting, refreshing, and perfect for moments of connection which is what makes this partnership with Princess Cruises so amazing. Now we can experience this feeling with people from around the world, whether they’re toasting under the stars or relaxing on the open sea.”
With a lightly sweet profile, tropical fruit notes, and a touch of honeysuckle, Seven Daughters isn’t just a wine—it’s an experience. It’s the kind of drink you sip after a long week on the Hill, during a rooftop evening in Shaw, or while catching a sunset from a cruise deck after boarding in nearby Baltimore.
“Princess Cruises is committed to curating distinctive, high-quality experiences for our guests, and Seven Daughters aligns seamlessly with that vision,” said Sami Kohen, Vice President of Food and Beverage at Princess Cruises. “Taraji’s Moscato reflects a bold yet approachable style that we know our guests will love.”
For Henson, who’s always repped D.C. with pride, this partnership is more than a business move—it’s personal. A Howard Bison turned award-winning actor, Taraji’s journey from Southeast to stardom has always been powered by authenticity, hard work, and a whole lot of heart. And now, she’s bringing that same energy to your wine glass.
Seven Daughters Moscato joins a star-powered lineup in the Love Lines Premium Liquors Collection, which features names like Jason Momoa (Meili Vodka), Matthew and Camila McConaughey (Pantalones Organic Tequila), Blake Lively (Betty Booze), Liev Schreiber (Sláinte Irish Whiskey), Jason Aldean (Melarosa wines), and Kylie Minogue (No Alcohol Sparkling Rosé). But Taraji’s addition hits differently—especially here in the DMV.
Whether you’re relaxing in Rock Creek Park, brunching in Navy Yard, or headed down I-95 for a cruise getaway, this wine is made for real ones who know good taste and good vibes go hand in hand. And with cruises sailing from just up the road in Baltimore, getting on board with Taraji’s Moscato is as easy as booking a weekend away.
This is wine with character. Wine with elegance. Wine with roots. Just like Taraji. Just like D.C.
So go ahead, DMV—raise your glass. One of our own is bringing the flavor to the seas, and she’s making sure every sip feels like home.
Learn more about Princess Cruises and the Love Lines Premium Liquors Collection at www.princess.com.
Joe Wehinger (nicknamed Joe Winger) has written for over 20 years about the business of lifestyle and entertainment. Joe is an entertainment producer, media entrepreneur, public speaker, and C-level consultant who owns businesses in entertainment, lifestyle, tourism and publishing. He is an award-winning filmmaker, published author, member of the Directors Guild of America, International Food Travel Wine Authors Association, WSET Level 2 Wine student, WSET Level 2 Cocktail student, member of the LA Wine Writers. Email to: Joe@FlavRReport.com
Incredible Bordeaux wines from Chateau Haut Grelot leads the way with Julien Bonneau
Today Chateau Haut Grelot’s Julien Bonneau visited to talk Bordeaux winemaking, their legendary wine region, his family’s pioneering legacy, his favorite food and wine pairings.
Chateau Haut Grelot’s Julien Bonneau
Can you tell us a little bit about what inspires you about the wine business? Maybe a memory or wine celebration.
Julien: As you imagine in Bordeaux, or even in France, most of the wine business is a family business. It’s very father and a son or daughter. There’s always this kind of takeover.
Chateau Haut Grelot’s Bonneau Family
I grew up with my father and he was always into wine, tasting wine. ’Oh, you should smell the wine and making me discover the wine from when I was a very young child. And so I didn’t want to take over the company.
I didn’t wanna take over the story about the wine, but I had one weakness: I love wine actually. I like wine very much, so it was very hard to say no.
Chateau Haut Grelot
I don’t want to take over. But I like wine anyway. I went to business school. I went to New Zealand and England to learn the wine trade. It was a very nice experience.
Then I came back to the wine business and started again to make wine, to discover the wine business through the company. That was probably my first step. When you start taking a foot in the wine business, then you never go back.
Obviously, it’s a passion to grow and grow because making wine is like growing a child. You start from the vineyard and then you go to making wine and then to age the wine in barrels. Then you put it in a bottle just to show your wine to your customers.
Chateau Haut Grelot’s Julien Bonneau
Looking at your winery’s history. 1920, 1927 was a big year for your vineyard. 1975 was a big year for your father.
Can you tell us a little bit about the background of the vineyard? Up to the more modern technology your vineyard has pioneered.
I’m the fourth generation in my family’s wine business. So my grandfather used to have cows for breeding. Vineyards, asparagus, as well. So it was just a culture after the war.
My father started in 1978 and he focused on the wine business.
He wanted to make and grow quality wine. Very tasty wine. [His goal] changed a lot of things about the process of winemaking to develop very aromatic, long aging. So we started to make a range of wine: white wine, rosé, a bit sparkling as well.
He went to see the customer directly in the north of France, in Europe. He tried to sell directly and not through negociants. That’s the main story because in AOC Blaye which is north of Bordeaux on the right bank of the river, negociants were necessary through the distribution to sell the wine.
The big challenge was, ‘No. You don’t want to pay more for my wine, I’m going directly to the customer. I don’t want to go and to carry on sitting through a negotiation because you don’t trust me on quality wine and you don’t pay more for the wine. So we’ll stop sending to negociants. And go directly to the customer, private customers, wine shop, restaurant, wine importers.’
That was 1984 and 1985. It was a very different direction. It changed a lot compared to what happened in Bordeaux at that time. We started to control our distribution. From that time, he developed a lot of quality wine, he invested in new vineyards, bigger and bigger, and also buying some barrels and new equipment to make very good quality wine.
He loves saying ‘I was the first in 1990 to make green harvesting.’ Green harvesting is cutting some grapes in August. So one month earlier than the harvest to remove a bit of quantity and to make better quality. So he removed grapes in the vineyard to produce better concentration on the grapes left on the field.
That was his focus, it was an improvement in quality wine. From that time, we carried on. What I changed is, I make more wines, different wines, different quality wines. But still focusing on quality wine. I do more than 30 wines – different quality, colors, and winemaking process.
Let’s talk about your region, and how those elements inform the wines that you’re making?
Julien: We are located in AOC Blaye, north of Bordeaux, one hour driving up.
On the right bank of the river. So opposite to Saint-Estèphe, you have AOC Saint-Estèphe, you cross the river, the main river, and you are in AOC Blaye.
Where we are located we are mostly very gravelly. We have two types of terroir. For the red grapes Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec.
Gravelly soil to help have early harvesting and early maturation for nice harvesting. The second is more on clay soil, for the Sauvignon Blanc for the Semillon and Muscadet to make more powerful wine. Two very distinguished terroirs.
The climate is very moderate, oceanic influence but also very warm during the summer. We are very hot right now. It’s a very hot summer so that’s helped a lot to have very ripe grapes.
North of Bordeaux is quite hilly so it helps to have very nice exposure to the sun. For us, it’s very important to have ripe grapes. So we need to look for the sun and remove the leaves in front of the grapes. It helps to keep the freshness in the wine and still have very ripe grapes.
Let’s talk about your winemaking process.
AOC Bordeaux or AOC Blaye Côtes de Bordeaux, we have very strict rules. We need to have the vineyard on a hill. You need to respect 6,000 bottles per hectare of production.
Then we have nine months of winemaking before bottling it. So for us we make one year, even sometimes two years after, focusing more on quality wine.
AOC rules are just a basis. We try to make higher quality by aging and also to decrease the quantity of grapes per hectare to focus on sun contact for the grapes to have very ripe and very juicy grapes before harvesting. So we are very much challenging and controlling this aspect.
For example, in September, I walk every day, all my vineyards, just to check on the quality.
We try to get the aroma window. According to the evolution of the aroma on a grape, on a palate, we say ‘the window is there’, so we need to get it. It’s not only analysis from a laboratory, but it’s mostly from the palette. ‘How’s it taste?’
It’s the same as when you cook, you taste your sauce all the time.
Let’s talk about your wines. Can you talk us through some of the wines that you have?
Première Cuvée Red 2020, Blaye Côtes-de-Bordeaux
Première Cuvée Red 2020, Blaye Côtes-de-Bordeaux
Ruby red in the glass. Lovely nose with red berries, vanilla and spicy flavors. Very drinkable. Fruit forward with medium body. Well-balanced with long and aromatic finish
Château Haut Grelot Sauvignon Blanc Côtes de Blaye 2022
Château Haut Grelot Sauvignon Blanc Côtes de Blaye 2022
Classic Bordeaux blend: 90% Sauvignon Blanc, 5% Sémillon & 5% Muscadelle. Floral, crisp, elegant. Exotic fruit on the nose with grapefruit and wild herbs. Generous citrus on the palate. Full body, almost velvety with a decadent finish.
Perfect to pair with seafood, chicken, fresh salads and cheese boards.
Pin Franc Red 2020, Blaye Côtes-de-Bordeaux, red wine
Pin Franc Red 2020, Blaye Côtes-de-Bordeaux
Big gush of red fruit, red currant, raspberry, blueberry on the nose. Big body, well-balance. Very muscular with silky and structured tannins. A long finish.
Enjoy as an aperitif or pair with game, pigeon, lamb, turkey, or as a dessert with chocolate.
Chemin de l’Estuaire Red 2020, Blaye Côtes-de-Bordeaux
Chemin de l’Estuaire Red 2020, Blaye Côtes-de-Bordeaux
Powerful, bold, muscular. 100% cabernet sauvignon. A v ery special bottle, aged for 16 months in small oak barrels. A lush, velvety mouthfeel with medium tannin and a long, vanilla finish.
Boir Pour Voir 2020, Blaye Côtes-de-Bordeaux, Orange Wine
Boir Pour Voir 2020, Blaye Côtes-de-Bordeaux
100% Sauvignon Gris
On the nose, citrus and orange zest aromas. Light body, light tannin. A tart bitterness on the palette with medium finish. Enjoy as an aperitif, or pairs with hard cheeses and desserts.
Julien: We have a wide range of wine. But I’m going to start with…
[Première Cuvée Red 2020, Blaye Côtes-de-Bordeaux, red wine]
Which is very fruity wine. This one is more classic Bordeaux style.
For the white is [Château Haut Grelot Sauvignon Blanc Côtes de Blaye 2022].
For 90% and very fruity, juicy, very aromatic fruit, grapefruit, and also passion fruit and it’s very easy drinking very easy drinking, very crisp.
The red is 70% of Merlot, 30% of Cabernet sauvignon. Wine aging on the lees a bit just to bring a bit of fatness. Strawberry character.
Both wines are very drinkable. Don’t need to age too much. Lovely with sushi, seafood, tuna, all fish. It works pretty well with meat. So that’s my two first classic range of Bordeaux style.
Then I have Parfum, which is 100% Malbec. [Chemin de l’Estuaire Red 2020, Blaye Côtes-de-Bordeaux]. Fruity, easy drinking, not too heavy as Argentina wines or Malbec wine. It’s more of a freshness and very licorice character.
The Cabernet Sauvignon is aged in barrels for one year, very select grapes.
We make a very good balance between the fruit from the Cabernet and the barrels. From aging typical from wine. That’s two different wines which is this one a bit more on the liquorized fruit freshness side, and this one is very elegant.
Lastly is orange wine. Bois Pauvoir, which is a sauvignon grape. [Boir Pour Voir 2020, Blaye Côtes-de-Bordeaux]
The story of this wine was Bois Pauvoir. It’s orange wine. I never made it before, but I wanted to make a wine which says let’s try to see how it’s going. And that means in French, “let’s try, you will see.”
Going back to cooking, what are some of your favorite things to eat with these bottles?
Julien: I’ll say for Sauvignon Blanc, this one is lovely with tuna. Rare tuna. Even tataki tuna. It has a very fresh character, very nice acidity and it’s very well matched with tuna.
This is one who can match pretty much with many things, but if you like pasta with tomato. Easy drinking freshness. Very drinkable. Not too heavy and you have acidity in a tomato with pasta and that keeps your freshness.
It pairs well with game. I like pigeon with a side of onions. Even lamb is very nice. It works pretty well with white meat. You can say beef as well. Roasted beef on a barbecue with carrots and peppers.
That’s very long, which is very a bit unusual, but it’s lovely with cheese. Even with fish in tomato sauce. Sea bass or grilled octopus. Yeah, it could be a very nice match.
How can we find more about you and your wines?
It would be fantastic to go on Instagram and follow us and follow our story about how we try to develop in the U.S. You can also visit our website to learn more.
DC Wine Lovers Demand Flavor: 1000 Stories Wines delivers with Bourbon Barrel Aged Zinfandel
At 1000 Stories Wines, they share that same bold roaming spirit, which is why each of their wines tell incredible stories of exploration and discovery.
In every bottle thy hope you’ll find journeys, encounters, people and places—stories that stoke the roaming spirit in all of us so that once your grass of wine is finished, you set out once again to create the next chapter in our stories.
Margaret Leonardi from 1000 Stories Wines
Today we’re talking with Margaret Leonardi from 1000 Stories Wines. The below conversation has been editing for length and clarity. For the full, unedited version, check out our FlavRReport YouTube channel.
Just to get to know you a little bit better, can you tell us more about what inspired you to get into the wine business?
Margaret Leonardi: I’m originally from an organic dairy farm in Northern California, so just the county north of here. We’re in Mendocino County. I’m from Humboldt County, so just the closest wine growing region from home. The wine industry is so much more glamorous and romantic than the dairy industry. I’ve been making wine since 2009. Now my whole life is the wine industry.
My husband is a winemaker too. We live in a vineyard. We’re in the middle of harvest right now. We’ve been harvesting for over a month now. We’ll harvest hopefully through Halloween.
How’s it going this year? Are the grapes looking good?
Margaret Leonardi: Pretty average yields. It’s a little later as a whole than normal harvest. Not noteworthy, but maybe a couple of weeks depending on the region, the variety. It’s tasting good. The chemistries are nice. Good acids. So far we’re happy but we’re only halfway done.
The brand is called 1,000 Stories. On your website it mentions each of your wines tell incredible stories of exploration, discovery. Where does the idea of stories come from?
Margaret Leonardi: There’s a lot of stories around how we came up with the name and how we got from point A to point B, but everyone has their own rendition, which is just ironic that it’s 1000 stories. Our consumer is adventurous, and likes to roam and wander and connect with people. So all those people, each adventure you go on, and each new connection you make, you have new stories, and you have new stories to share, and you can share our wines together.
You mentioned the word “explore”. Up in your area is Yellowstone National Park, and a thousand stories that you guys partnered with Yellowstone Forever.
Margaret Leonardi: That’s a new partnership for this year. The official non profit partner with Yellowstone, and their main focus is bison conservation. With our label, our mascot is a bison. The partnership promotes bison conservation, make sure their population is safe and healthy.
It’s a beautiful design. Tell me about how the bottle itself was created and how you decided what should be on that bottle?
Margaret Leonardi: We have three SKUs that are bourbon barrel aged. Our first is the Zinfandel, the OG of the portfolio, this came out first and then in the Bourbon Barrel Age side, we also have a Cabernet Sauvignon and a Red Blend.
Then we have an American Barrel Aged section that’s Pinot Noir and Chardonnay, so not Bourbon Barrel Aged, just American Oak. That would be used for normal winemaking, and then we have our newest corn sku, it’s a Sauvignon Blanc, and this is just stainless steel and some concrete aging.
The Bourbon barrel aged [popularity] has grown. We have customers who want more diversity, more variety. So we’ve expanded the set.
On the Zinfandel [label], we have our mascot the bison. Another noteworthy thing with this is on the Zin, because it was our first.
Each time we get bourbon barrels, we go through a 3rd party broker. So we’re not working directly with any distillers. We have a mix of the distilleries these bourbon barrels are shipping to us from, so they’re all different.
We’re filling finished Zinfandel in these barrels and then we taste each one.
Some can be really bourbon-y, really potent. A lot of fresh dill. Some can have less bourbon influence and it’s more smoky, toasty.
So we have to really craft each one. We’re tasting a bunch of lots and crafting the blend for the finished product.
That’s when we decided to put the batch number [on the bottle]. Because as a whole, the backbone of the wine tastes very similar, but there are some little minute differences. We wanted to convey that to the consumer with the batch number because you can tell [each bottle] tastes a little different.
Bourbon barrel has become very popular. How was that method chosen at your winery?
Margaret Leonardi: It was a practice from the original winemaker, the founding winemaker, Bob Blue, who just retired a couple of years ago.
We were innovating, thinking of new wine ideas, and this is a practice that he used 20 plus years ago. [Back then] French oak wine barrels were pretty pricey, like a luxury commodity to use. So he was looking at different alternatives to age his wines here at Fetzer.
He had this idea. Bourbon and whiskey barrels were cheaper.
We bought some bourbon barrels and tried it. We were like, we should bottle this, not blend this into a bigger portion. This should be its own bottle. That was in 2014, our first vintage.
I started with the company in 2015. I was here at the beginning, so I saw some of the evolution and then Bob has retired and he’s passed the torch to Sebastian and I.
Let’s talk a little bit about the different varietals. The process, the styles aromas, flavor notes.
Margaret Leonardi: The first original Zinfandel is our classic. I say classic because Zinfandel’s kind of an American grape variety, it’s very Americana. It goes with our whole spirit of the brand, and It’s what Mendocino County and Mendocino is known for.
We grow really great Zinfandel’s up here, it’s a nice and warm climate. We’ve also expanded, now we’re sourcing some of the fruit from Lodi as well, which is also a really great growing region for Zinfandel. They’re also known for their Zin.
It’s blended with some Petite Syrah. Just to give the color a little more enhancement. Some more tannin structure. We want the whole backbone of the blend to be bold. You’re supposed to match the bison. Big style, bold characteristics. We pick them when the fruit is really ripe. It’s pretty hot. Then we finish it in bourbon barrels and we can use a little bit of American oak, French oak in there too, just to give it some oak enhancement. Usually around 15 percent alcohol in the finished product.
The unique part of the Zinfandel itself is the blackberries. It’s really juicy, some cranberry and then the bourbon barrel aging process is just where you get some like dried herbs, oregano, thyme. Toffee characteristics from the toastiness of the bourbon barrel itself.
The point is to have a really strong wine. We want to have a really strong wine. We don’t want it to waft bourbon and we don’t want the bourbon to sit on top of the wine. We want them to be really integrated and just like a finish, not overwhelming or overpowering.
It’s very well balanced. Were there any challenges in finding the balance or was it pretty straightforward?
Margaret Leonardi: It’s not pretty straightforward. We wish. The barrels coming from the distillers can vary. They can be emptied the week before [and be very fresh]. They can be emptied a month [and be less fresh]. So how much has evaporated, how much has been absorbed into the wood. Those are unknown factors. So it’s a bunch of trial and error. So it’s fun, but it’s a lot of work. We want some consistency, but we want a little bit of difference.
You’ve mentioned Sebastian Donoso. Tell us about him. How the two of you balance roles.
Margaret Leonardi: He’s the winemaker for the Bourbon Barrel Aged Wines. Before we were both collaborating with Bob, it was more like a team effort. When Bob stepped down, we also had the new American Barrel Aged Pinot and Chard and the Sauvignon Blanc’s brand new.
Sebastian took the Bourbon Barrel Aged because he was working on those more, and then I took the other half. We work together.
Before we move on, I don’t want to forget the Sauvignon Blanc. Process, styles, aromas, the taste?
Margaret Leonardi: This just came out in April of this year so I’m really excited. I think it’s still working its way across the nation, but I’m really happy with this wine. I really like the way it came out and I got to make it from scratch. I made exactly what I wanted. It’s nice when you make something that you really like to drink too. The fruit that we source for this comes from the majority from the Arroyo Seco region, so down Monterey, central coast of California, which is just a really nice growing region, Bay Area influence. Warm days and then cool evenings. A little bit comes from just up here in Mendocino County. Then the rest is from Lodi.
A unique thing is it’s blended with 10% Viognier. The Viognier is an ironic blender for Sauvignon Blanc, but it’s like in the spirit of things bold, I have this Viognier that I really like. It’s really concentrated, ripened flavors. A lot of peach and nectarine flavors, so I thought it could be really interesting in a Sauvignon Blanc.
I fermented them separate and then blended this percentage in there and It’s really interesting because the Sauvignon Blanc has a little bit of grassy, grapefruit, citrus aromas,
The Viognier twist makes it almost a little floral, but you get those white peach, stone fruit flavors pop a little more because of that Viognier.
It’s all stainless steel, fermented and aged, so it has no oak contact. I do some concrete eggs. I think it enhances the texture and makes it a little more mineral-y.
Are you a foodie? Can you please suggest some really delicious dishes that pair with these bottles?
Margaret Leonardi: That is a nice thing about our portfolio expanding, because before we had the three reds. So it’s similar food pairings. Now that we’ve expanded, we can have almost a wine for any dish. The Zinfandel and all of the bourbon barrel aged wines go really great with barbecue or smoked meat, ribs, red meats. It’s a good “occasion wine”, right? If you’re going to a friend’s house for a barbecue or somewhere where you want to grab a bottle of wine, but you aren’t sure what – it’s a crowd pleaser, it’s a perfect conversation starter. Sporting events soccer games, Super Bowl, that kind of thing.
Then the Sauvignon Blanc pairs well with oysters, light sauce pastas, cream based pastas. It’s also great just appetizer wine. I think the Viognier is different. It is fun to start with it. So if you’re coming over and not sure what to open or if you’re having a dinner party, it’s like a great wine to kick off the night with.
You can explore it and then it transitions well with food, especially as it warms up a little.
Where we can find you follow and find that all this stuff both to buy as well as on social media
Margaret Leonardi: The brand as a whole is available through our website. They’re also available at any grocery stores around the whole country.
Finding Your Power through healing: The Orchid Book Conversation with co-authors Rocio Aquino, Angel Orengo
Rocio Aquino and Angel Orengo, co-authors of “The Orchid” are, as their website shares partners in life and spirit, wanderers who found home in each other’s hearts.
Their journey together has been filled with a myriad of cultures, beliefs, and encounters with both the ordinary and extraordinary.
The Orchid: The Secret Code of Modern Goddesses
The Orchid: The Secret Code of Modern Goddesses
The story focuses on five of these women, each wrestling with unique life challenges such as closeted sexuality, career pressures, spousal abandonment, sexual abuse, eating disorders, and manipulative behavior.
As they engage with the program’s curriculum, they peel away layers of self-deception, pain, and societal conditioning, discovering that the love and solutions they seek already reside within them.
The Orchid serves as both the setting and the metaphor for their collective journey toward self-realization and empowerment.
Today’s conversation has been edited for length and clarity. For the full, un-edited conversation, visit FlavRReport’s YouTube channel here.
I go to a lot of book events, and a few weeks ago in Los Angeles, I went to The Orchid’s book signing. What I was amazed by was there was so much emotion in the audience. Big smiles, happy tears.
What are we missing in our lives that your book, The Orchid, helps us recognize?
Rocio Aquino:
How beautiful [of a] question. I think, to be honest, that we are perfect already. And we forgot.
Angel Orengo:
Yeah, I think we forget that at the core life doesn’t need to be that difficult. It’s not that complicated that we allow ourselves to be complicated by the things around us, by the things that we’re told, by the way we think our lives need to be, by the number of houses, clothing, shoes – everything right that we need to have.
The moment you bring it down to the basics and you’re like, yeah, life should be simple. We are okay. We’re just learning here. We’re back. We’re like in a school and the teacher wasn’t angry because we got it wrong. On the contrary, it was just like, Oh, don’t worry. I’ll teach you.
Joe Winger:
So what I’m interpreting is, people are having these emotional realizations because they’re remembering your message that they’re perfect already?
I was in the front, so I was not as intimate like you and your perspective. But what resonates with me and what I see that can resonate for someone else is that they know and they understand that they are not alone on this journey.
The struggles they are feeling are real. They feel the difficulty. Everyone at some point is [feeling] who here has a difficult path? Everyone is like me. That connection is not superficial, but it’s more in a deep way when you are in a group setting after being so disconnected really to talk about the important things that matters in life has another connection.
Angel Orengo:
We’ve gotten large amounts of feedback by now. Some people are touched by the fact that someone has written a book selflessly to help them. I know there were people that were touched very much by that.
I think you understand what that means really, it was all about how do we help the reader get to a different place, right?
Go from point A to point B, right? There are people that for the first time find themselves in an environment where they can treat themselves with some kindness, where maybe they haven’t stopped to think about that before. Because we try to block it.
It’s easier to numb pain than to experience it and let it go.
Other people are [having the realization that] it’s not that complicated. I’m just so happy that I found this now. I think it’s just all of that energy.
The energy in the room that day was really powerful. When you’re in the presence of that energy and by presence, the collective – it wasn’t us. It’s we – emotions come to the surface, and that’s how we clear emotions, and that’s how we clear energy.
Thank you for sharing that because I didn’t realize that was happening.
Rocio Aquino:
We didn’t have any idea and remember, we have two teenage daughters. They bring us back to reality really quickly at our house.
Joe Winger:
Going to the actual book itself between the characters, the descriptions, their backgrounds.
What’s real? What’s fiction? And for fiction, what inspired it?
Rocio Aquino:
Everything happened, everything is real, but never happened all together.
Angel Orengo: And not to those people.
Rocio Aquino: We know that some of the places exist and all the situations exist.
The fiction is today there is not a place that you can go for free to heal in this way. But we hope that someone will open it. Let’s hope we can do it..
Angel Orengo:
Yeah, the characters, the book is absolutely real.
Every single thing that happens there has either happened to us or happened to someone we know, or we’ve read it in the news.
The story about the model and the sexual abuse that’s real, right? It’s happening in the modeling industry now where they have gone through their own “Me too” movement.
There is a scene in which “Olivia” is doing a silent walk and she has a vision of her mother near her. [to Rocio] That’s something that has happened to you, about your own mom who passed away.
There’s a scene in which “Olivia” is speaking to her father. It was a difficult relationship and her father wasn’t the best version of a father that he could have been.
That a lot of it is after my own experience with my own father, who I met three times in my life. One of which, the longest, was five hours. So we took pieces and through the help of everyone who collaborated in the book to construct these characters that brought together all these experiences.
We wanted to write the story of Rocio, who morphed into “Sophia”, and then we realized that we wanted to tell more that we needed that in order to be of service to the people who would be reading the book, we needed to tell more stories because there are so many things happening to women out there that we don’t hear about that we wanted to do justice by representing as many of them.
That’s where it all comes from.
Rocio Aquino:
The same happened to us when we were reading, not writing the book. We were crying constantly. At one point I put it down, we were crying [so much]. Then we did it first in English and after in Spanish and then we were crying in Spanish so was like, “Okay I’m continue to heal.”
The process for us was really intense
Angel Orengo:
The experience that you’re having [the audience and reader’s emotion], everyone is sharing similar things. It’s simple, but as I’m going, I find myself thinking about things that I’ve never thought about in my own life.
I need to put them down. Sometimes it takes me a little bit before I pick it up again. So it’s like peaks and valleys of intensity.
Joe Winger:
As authors, how are you feeling now knowing that so many people are having such extreme feelings and discoveries from your pages?
Rocio Aquino:
You never know how your work is going to be received, to be honest.
Even though we have a very strict culture of not judging anyone, being totally neutral, we are going to make suggestions.
Now that people are seeing the book, it’s a pleasure, it is humbling.
Angel Orengo:
There was intentionality in what we were writing. The book came after our first year of deep introspection into who we were and how we wanted to change our lives. [We studied] a lot of self help books. At the time that we started writing, it was about how do we share this with people who normally don’t have access to information
Also for people who don’t have resources to go and spend time in a retreat for a weekend or spend $5,000 or even $500. [We thought] we should do television because this is our background. But let’s own the intellectual property, the story behind it.
[We thought] we should do television [series], but let’s own the story behind it.
So when we sit down with the people who are going to help us craft the TV show, we have a say in how it’s made. Right now what ends up happening is that people don’t think that love is powerful enough to deal with the issues that you have around you.
We think that we have to combat anger with anger or force. That’s what we’ve been raised to believe. We’ve gotten to a point where love really does conquer all, but not in the way in which we were taught.
So when we approached a book, it was, “Let’s do it with a lot of love,” we said, and if we can help one person, it’ll have been worth it.
Everyone who we are connecting with is having similar reactions so it’s humbling. We’re filled with gratitude beyond belief that we were chosen, selected, inspired to write what we wrote and to put it forth.
Not just write it, but really now be the face of it and take it to as many places as we can.
Rocio Aquino:
That’s the main point. When someone says “Thank you”, because now that means I can continue to share with more people. If more people feel better about themself, that is incredible. That’s our main point to invite everyone to our party.
If more people feel better about themself, that is incredible.
And the part is really, if you are feeling better about yourself? Great! So it’s about that.
Joe Winger:
During your book event introduction, you mentioned one of your goals is to bring The Orchid to real life. Where are we today with that goal? How can the audience help you?
Angel Orengo:
Everything in your life begins with an intention. Waking up in the morning, getting off your bed, right?
Everything is intention after intention. The first and most important thing that we want is for people to truly enjoy the book because through the enjoyment of the book, there is a transformation that’s taking place.
We now understand that the way to change the world, and even though this is not the ultimate intention is the indirect intention, we can make this place a better place to be for all of us.
It begins by me feeling better about myself, and you feeling better about yourself. And it begins by all of the things that we create.
All these things these women are experiencing in The Orchid.
To your question, the first thing is for people – and it’s happening already – to say, wouldn’t it be awesome if this place really did exist and these transformations were taking place. If one person says it, it’s a big deal.
If a million people begin to think that way, or a billion people begin to think that way. Wow. It is about the power of what we have to manifest.
In terms of The Orchid as a retreat center, I think there are versions of it throughout the world already. There are many places that exist. I think those places will be inspired when they read our book to go to a different level. We can do more to expand the way we’re doing this.
There are podcasts down the line. There are television shows that we’ve mentioned. There’s a digital community that we would like to work on and develop. There is a nonprofit because there are going to be issues that will require that approach.
We’re going to continue building this community that ultimately is going to want to continue conversations as to how I deal with this.
Even though we attempted to do a very complete seven day experience at this retreat center, the truth is that the experiences can vary greatly.
There’s so much more out there.
We only depicted a number of healers. The number of healers and healing modalities out there are endless. I believe it will happen.
We have had initial conversations with certain people about it, but I would say it’s in early stages.
I would much rather encourage everybody who is already well advanced into a retreat center to look at themselves and see if there’s anything that can be learned from ours and create their own orchid so that we can help more people around the world.
Rocio Aquino:
Yes. Take the lessons, what you learn and it really is, “How I can begin to have a conversation with someone.”
Joe Winger:
As authors, can you talk a bit about what your writing process was like? What was the timeline going from idea to finished, published book?
Angel Orengo:
We began our process for the book at the end of 2021. So it took us about two and a half years.
We’ve come across a lot of people who say, ”Wow, that’s fantastic.” It took them nine years or 10 years and so on.
We were doing this 24 hours a day for two and a half years.
We relinquished everything else that we were doing and we dedicated ourselves to our growth, our personal growth and introspection, which in itself was the core of what’s at the book and to crafting putting on paper as many of the thoughts and ideas that we had.
The first step was Rocio and I basically went back and forth. We started thinking about which things worked. At first she was the guinea pig. She was experiencing things, a lot of healing practices.
Rocio Aquino:
It’s a process. Experiencing different things, and at the beginning you don’t have it very clear, but you begin, “Okay, this was my story.”
The main thing was to teach the lessons in a very original way. When you are relaxed, when you are in your house watching TV or reading.
You begin to question, is this serving me or not? The process of putting our learnings on paper.
Everyone is a creator. We can create and create.
No one is going to have our perspective. Angel was very clear [about] what he likes in life and has never spoken bad about anyone.
In my mind, I was not like that. I was speaking bad about people. But then I learned the power that [kind of speaking] represents and now I don’t want to do it.
But it’s those lessons that you begin to learn [from]. I grew up with that different paradigm, and now that I know another one, I prefer the new one.
Because it gives me more freedom, creativity, and everything.
We put everything in place. We worked hard to make this happen because our motivation was to do a book for [the younger version of] me 32 years ago when I tried to kill myself and I didn’t have the tools and I didn’t have anything.
So this is a book that I wish my mom had before she passed away 32 years ago.
The motivation was really to spread that another way of thinking was available. So we were in a hurry, like this needs to be available for those Rocio’s, for those Pepitas who were out there, who are out there and need to have something that they can grab quick, and they can begin to see a change.
Angel Orengo:
I would add, the process of writing the book was truly experiential. It wasn’t just spitting it out, we were living certain things.
There were times we stopped the book to have an exercise of releasing energy.
What we realized as we were writing, there were things inside of us that needed to be addressed.
Whether it was an experience that happened when you were a child…
I can’t tell you the times where we were crying, deeply moved by what we were writing and reading and how that was cleaning us inside and how that was changing us.
We went through different hurdles.
For example, we realized at an early stage that the book could not be judgmental about anything. if we were going to connect with readers, right?
We had no idea that we needed to ensure that the people at the Orchid, Mary and her staff. [They] never looked at anybody and said, “Oh, I’m so sorry.” It’s more, “We know we’ve been there. You too can heal from that.”
And so all of those things emerged as we were writing.
There was intentionality and some clear ideas as to how we wanted to proceed. The truth is that we were experiencing and adjusting as we went.
Rocio Aquino:
With a lot of respect.
Angel Orengo:
With a lot of respect for each other, the people we were collaborating with, and the reader.
Joe Winger:
The book is called The Orchid: the Secret Code of Modern Goddesses.
The color scheme, it’s primarily female names, from a traditional or direct point of view, it’s geared more toward a female audience.
As the authors, trying to get a guy in a woman’s life to read it. What would you encourage them to say to get a guy to read it?
Rocio Aquino:
#1, I’ve been a woman and reading many books about guys, written by guys and I love it.
So maybe it’s time for a guy to be open minded. I can do this and I can read a book about women.
#2, it’s incredible to go in the deepest way of thinking of women. So try to understand how they work and what they are thinking. This is a fantastic opportunity. It has so many good sides because you want to have a better understanding of your mom, of your sister, your girlfriend, your wife, your daughters.
Then you’ll have a better way of how women relate to each other, but how do they relate to themselves, and how you can be an ally in their process.
Angel Orengo:
Recently I was writing a brief article for a fraternity that I belong to and I was very active when I was in college.
Essentially the article is to inspire them to read this book. The issues that we talk about, whether it’s sexuality, limiting beliefs, the power of forgiveness, the power of gratitude or any of the other issues that the women who are there are speaking of, they’re universal.
They’re not gender based, right?
So any opportunity that you have or that you give yourself to relate to those issues, it’s an opportunity to grow.
I think for men for far too long, we’ve defined masculinity as “the absence of emotion” or perhaps the “existence of physical strength.”
More and more we’re finding out about emotional intelligence, right?
That emotions in general and our ability to share them to be vulnerable is powerful and can only enhance the people that we are.
I would say be open minded. The issues are truly for everybody. You can learn a thing or two, not just about yourself, but about the women in your life.
It’s and it could be really powerful. Plus let’s face it, the better we communicate with one another, the better we relate to one another across genders the better our community is going to be, and we need more community in the world.
I think if anything has shown us, and this is true at any time, right?
Every person you speak to, we’re all longing for community. We need connection. We need to connect more with each other.
Rocio Acquino:
Deep connection, not superficial.
Joe Winger:
The book is called The Orchid, The Secret Code of Modern Goddesses.
Wrapping up, for people out there who want to buy the book after hearing about it, Whether it’s websites, social media, how can we follow you? How can we buy the book?
Rocio Aquino:
There are so many ways right now. We have a website: TheOrchidBook.com
You can find the book in English and Spanish.You can buy it on Amazon, and Barnes and Noble, Apple, and we have the audiobook too.
And the exercise, if you want to do a book club with your friends, you can do some exercise that are on the website.
