Honest Food, Real Hospitality | Chef Massimo on Wine Culture & Reinvention | Decanted

Pinot, Chardonnay & Next-Gen Winemaking | Audrey Failla Jordan of Failla Wines | Decanted

How does a second-generation wine professional balance heritage with innovation? What does the future of winemaking look like through the eyes of a new generation raised in Napa Valley’s vineyards? Join host Rick Craig and guest Audrey Failla Jordan, daughter of renowned winemakers Ehren Jordan and Anne-Marie Failla, for a flavorful conversation about family legacy, modern wine culture, and the changing landscape of California and Oregon wine. This episode uncorks stories of passion, craftsmanship, and the dynamic shift happening as young professionals carry forward the traditions of world-class wine. Perfect for wine enthusiasts, hospitality pros, and anyone who appreciates authentic stories from vine to glass. 🎧 What you'll discover: – How Audrey’s upbringing in Napa Valley shaped her view of the wine world – The origin story of Failla Wines and its cool-climate philosophy – Insights on Ehren Jordan’s journey from Pittsburgh to Winemaker of the Year – The rise of next-generation winemakers and changing consumer palates – How climate and culture are reshaping Oregon and California vineyards – Why wine education (WSET and beyond) matters for new industry voices 👥 Who will love this episode: – Wine and culinary enthusiasts – Hospitality industry professionals – Next-generation winemakers and sommeliers – Food and wine travelers – Anyone who values heritage, craft, and authentic stories 🎬 Timestamps: 00:00 – Intro + Meet Audrey Failla Jordan of Failla Wines 02:15 – Growing up in Napa Valley and discovering a love for wine 05:40 – Ehren Jordan’s journey from Pittsburgh to the Rhône Valley 09:20 – The birth of Failla and its cool-climate style 13:10 – Organic and biodynamic farming at Failla Vineyards 15:45 – Launching the “Day” label and celebrating Zinfandel’s roots 18:30 – Expansion into Oregon and future of cool-climate wine 21:00 – Audrey’s role in sales and education in Southern California 23:10 – Gen Z and Millennial relationships with wine culture 26:00 – The business realities of modern winemaking 30:00 – Favorite regions, bottles, and personal wine stories 34:00 – Education, WSET, and the importance of lifelong learning 38:10 – Balancing heritage and innovation in the next era of wine 🔔 Stay Connected: – Like this video if you discovered something new! – Drop your questions or comments below. – Subscribe & hit the bell icon for flavorful updates. Sip deeply, savor fully – this is Decanted. 📚 Resources Mentioned: Failla Wines – https://www.faillawines.com [https://www.faillawines.com] 🎧 Available on Spotify, Apple Podcasts, and all major platforms. 📸 Follow us: @Pacific.Lens.Studios 📥 Contact: info@pacificlensstudios.com [info@pacificlensstudios.com] Ep. 5 #FaillaWines #AudreyFaillaJordan #Decanted

From Wine Bars to World-Class Rhône Wines | Doug Margerum of Margerum Wine Co. | Decanted

How do you turn a teenage love for wine into a lifelong legacy? What does it take to build one of Santa Barbara’s most respected wineries while staying true to your craft? Join host Rick Craig and special guest Doug Margerum — Owner and Director of Winemaking at Margerum Wine Company and Barden — for an inspiring conversation about passion, perseverance, and the evolution of California wine. From opening one of Santa Barbara’s first wine bars to producing Rhône varietals that rival the Old World, Doug shares the stories, lessons, and vision that shaped his journey. Packed with insider history, entrepreneurial grit, and the artistry behind great wine, this episode is a masterclass for wine lovers, hospitality professionals, and anyone chasing a dream built on flavor and authenticity. What you'll discover: – How a trip to France at 14 sparked Doug’s lifelong passion for wine – The story behind Santa Barbara’s Wine Cask and its ripple effect on the industry – Why Rhône varietals (Syrah, Grenache, Mourvèdre) became his calling – The evolution from wine-by-the-glass pioneer to acclaimed winemaker – Barden Wines: Burgundian focus from the Sta. Rita Hills – Sustainable growth, mentorship, and a clear-eyed view of the wine business Who will love this episode: – Wine and culinary enthusiasts – Hospitality industry professionals – Food and wine travelers – People who value authentic, artisanal experiences – Aspiring winemakers and entrepreneurs Timestamps: 00:00 – Intro & welcome to Doug Margerum 02:00 – First tastes in France: a 14-year-old’s wine awakening 06:00 – Restaurants, early lessons, and the Wine Cask legacy 12:00 – Launching Margerum Wine Company: mentors, blends, and Rhône focus 18:00 – From droughts to distribution: resilience in a changing industry 25:00 – Creating Barden: Burgundian varieties and Sta. Rita Hills terroir 32:00 – Why Santa Barbara is poised for greatness 38:00 – Estate vineyards, clones, and the craft of blending 44:00 – The road ahead for Margerum, Barden, and California wine Stay Connected: – Like this episode if you discovered something new! – Drop your questions or comments below. – Subscribe & never miss an episode of Decanted. Sip deeply, savor fully — this is Decanted. Resources Mentioned: – Margerum Wine Company — https://www.margerumwines.com [https://www.margerumwines.com] – Barden Wines — https://www.bardenwines.com [https://www.bardenwines.com] Available on Spotify, Apple Podcasts, and all major platforms. Follow us: @Pacific.Lens.Studios Contact: info@pacificlensstudios.com [info@pacificlensstudios.com] Ep. 4 #DougMargerum #SantaBarbaraWine #RhoneVarietals #Decanted

Honest Food, Real Hospitality | Chef Massimo on Wine Culture & Reinvention | Decanted

"It's not a trend. It's not a fashion. It's a lifestyle." — Chef Massimo Navarretta What makes a restaurant unforgettable? Can true hospitality survive in a profit-driven world? In Part 2 of this rich, reflective conversation, Chef Massimo Navarretta returns to explore what it means to cook with purpose. Join host Rick Craig as they dive into Massimo’s evolution from OC icon to micro-experience master at Onotria Wine Country Cuisine—where storytelling, ingredients, and intentional dining come together in every bite and sip. What you'll discover: – Why ingredient integrity is the soul of true cooking – How Massimo redefined “fine dining” after burnout and betrayal – The power of smaller service, slower pace, and personal connection – Behind the rise and fall of legendary Onotria—and why it still matters – The forgotten art of wine service and storytelling – Why restaurant hospitality is more about listening than performing – How Massimo’s daughter inspired a rebirth of purpose and presence Who will love this episode: – Restaurateurs, chefs, and culinary professionals – Wine lovers and experience seekers – Hospitality students and service-industry veterans – Anyone craving soulful, story-driven dining – Fans of restaurant culture and reinvention stories Timestamps: 00:00 – Welcome back: Ingredients, integrity, and intention 03:15 – Leading with flavor and humility—not ego 10:00 – How a failed land deal led to the birth of Onotria 16:45 – Inside the rise and fall of Onotria Wine Country Cuisine 23:30 – Rebuilding: from full-scale fine dining to intimate backdoor pairings 28:40 – The hidden power of listening to your customers 33:15 – Wine, pairings, and letting guests discover their own path 39:30 – Designing menus around emotion, seasons, and spontaneity 44:10 – Massimo’s philosophy: Lifestyle, not trend 45:00 – How his daughter reignited the passion to serve again Stay Connected: – Like this episode if you learned something new! – Comment with your favorite food and wine experience. – Subscribe & never miss an episode of Decanted. Resources Mentioned: – https://onotria.com [https://onotria.com] – Official site for Onotria Wine Country Cuisine – https://winemerchantcafe.com [https://winemerchantcafe.com] – Santa Ynez Valley wine country cuisine inspiration – https://italianmade.com [https://italianmade.com] – Italian Trade Agency’s global Made in Italy campaign Available on Spotify, Apple Podcasts, and all major platforms. Follow us: @Pacific.Lens.Studios Contact: info@pacificlensstudios.com [info@pacificlensstudios.com] Ep. 3 #DecantedPodcast #ChefMassimo #RestaurantLife

Beyond Meatballs & Myths | Chef Massimo’s Culinary Journey from Italy to America | Decanted

What happens when an Italian master chef brings old-world food philosophy to a new-world palate? Why do so many Americans get Italian food completely wrong? Join host Rick Craig for Part 1 of a deep, passionate conversation with Chef Massimo Navarretta, founder of Onotria Wine Country Cuisine and longtime OC culinary icon. From growing up on a 200-acre Italian farm to reinventing restaurant culture in the U.S., Massimo unpacks what food truly means—culturally, spiritually, and personally. 🎧 What you'll discover: – Why Italy’s culinary identity is rooted in regionalism—not recipes – The immigrant experience of adapting “real” Italian food for American diners – What Americans get hilariously wrong about red sauce and garlic bread – Massimo’s first impressions of East Coast Italian restaurants in the 1970s – Stories from behind the kitchen doors: diners, grinders, and cigarettes over steak – Why communication between kitchen and dining room makes or breaks a restaurant – How Massimo’s philosophy of honesty, hospitality, and flavor built his legacy 👥 Who will love this episode: – Food lovers and culinary travelers – Italian-Americans curious about their food heritage – Hospitality professionals and chefs – Wine professionals and sommeliers – Anyone who’s ever wondered what “authentic Italian” really means 🎬 Timestamps: 00:00 – Welcome + Intro to Chef Massimo Navarretta 01:15 – Hidden wine regions of Northern Italy: Valtellina and beyond 06:20 – Why Italians travel for food, not wine 12:45 – Sicily’s internal cultural rivalries + misunderstood wine identity 18:00 – Growing up on a working farm between Naples and Rome 23:00 – Meatball grinders, stale bread, and shock in 1970s New York 28:15 – Denny’s to fine dining: how Massimo broke the mold 34:40 – Winning trust with guests—and the moment a green gnocchi dish changed everything 42:00 – The dance of service: kitchen and front-of-house as one team 47:00 – Building honest culinary experiences for the right audience 🔔 Stay Connected: – Like this video if you learned something new! – Comment your favorite Italian food memory below. – Subscribe & hit the bell icon for flavorful updates. Sip deeply, savor fully – this is Decanted. 📚 Resources Mentioned: – https://onotria.com [https://onotria.com] – Official site for Onotria Wine Country Cuisine – https://bignightmovie.com [https://bignightmovie.com] – Cult classic film exploring the clash of real vs. romanticized Italian cuisine 🎧 Available on Spotify, Apple Podcasts, and all major platforms. 📸 Follow us: @Pacific.Lens.Studios 📥 Contact: info@pacificlensstudios.com [info@pacificlensstudios.com] Ep. 2 #DecantedPodcast #ItalianChefLife #MassimoNavello

From Burgundy Dreams to Santa Barbara Wines | Jeff Nelson of Liquid Farm | Decanted

Can Santa Barbara rival Burgundy? What happens when passion, place, and precision collide in the glass? Join host Rick Craig for the premiere episode of Decanted with special guest Jeff Nelson, founder and CEO of Liquid Farm, one of Santa Barbara’s most distinctive wineries. In this rich, insightful conversation, Jeff shares the origins of Liquid Farm, his obsession with Chardonnay, and why blending for style—not just site—is reshaping wine narratives in California. Perfect for wine lovers, industry pros, and those who believe in letting the land lead. What you'll discover: – Why Jeff Nelson left wine importing to launch Liquid Farm – The Burgundy inspiration behind Santa Barbara Chardonnay – The benefits of blending across vineyard sites vs. single-vineyard wines – What makes the Santa Rita Hills so geologically unique – How tariffs, consolidation, and culture shifts are impacting boutique wineries – Liquid Farm’s expansion into real Champagne—yes, in France – Tips on food pairings, favorite Santa Barbara restaurants, and more Who will love this episode: – Wine and culinary enthusiasts – Hospitality industry professionals – Food and wine travelers – People who value authentic, artisanal experiences – Aspiring winemakers, sommeliers, and wine entrepreneurs Timestamps: 00:00 – Welcome + Meet Jeff Nelson, Liquid Farm founder 02:00 – Sushi, Burgundy, and the wine that changed everything 05:30 – The early days: mentorship, mistakes, and Chardonnay dreams 09:10 – Why blending trumps single-vineyard obsession 13:00 – Santa Rita Hills: terroir, diatoms, and world-class soils 17:30 – Growing without selling out: staying boutique in a corporate world 21:00 – Liquid Farm goes global: real Champagne in France 25:00 – Restaurant recs + why Jeff mostly drinks his own wines 28:00 – The future of Liquid Farm + advice for young winemakers Stay Connected: – Like this episode if you discovered something new! – Drop your questions or comments below. – Subscribe & never miss an episode of Decanted. Sip deeply, savor fully – this is Decanted. Resources Mentioned: – https://liquidfarm.com [https://liquidfarm.com] – Official site of Liquid Farm Winery – https://patinarestaurantgroup.com [https://patinarestaurantgroup.com] – Fine dining group behind top restaurants in Santa Barbara – https://sbpublicmarket.com [https://sbpublicmarket.com] – Santa Barbara Public Market, a hub for local food and wine experiences Available on Spotify, Apple Podcasts, and all major platforms. Follow us: @Pacific.Lens.Studios Contact: info@pacificlensstudios.com [info@pacificlensstudios.com] Ep. 1 #DecantedPodcast #WineLovers #SantaBarbaraWine #LiquidFarm