Sustainable Seafood Part 2: Chef Stuart Brioza from State Bird Provisions / The Progress

All About Rosé

A decade ago, rosé was viewed mainly as a seasonal wine, with spring releases sold out by September. However, noted St. Supéry Estate Vineyards & Winery CEO Emma Swain in a recent episode of the St. Supéry Sips [https://stsupery.com/podcast] podcast, that is no longer the case. “It certainly doesn't seem to be that way today,” she said. “Rosé is taking a much greater role throughout the year.” Joining Swain on this rosé-themed podcast episode were Wendy Stanford, director of category management for imported wines at Wine.com [http://www.wine.com], and Nicole Haarklau, food and beverage director at Hotel Vin [https://www.marriott.com/en-us/hotels/dalga-hotel-vin-autograph-collection/overview/?scid=ed7c159d-2c91-45b5-904d-31458a840732&gclid=Cj0KCQjw5ZSWBhCVARIsALERCvyoWFymjTp6M7lyGfx_WDl2ViyHHFA5jsMQvJFdR63T-1voV-gxpocaAsm7EALw_wcB&gclsrc=aw.ds], an Autograph Collection property in Grapevine, Texas.

Sustainable Seafood Part 2: Chef Stuart Brioza from State Bird Provisions / The Progress

In the latest episode of the St. Supéry Sips [https://stsupery.com/podcast] podcast, part two in a series of conversations with prominent California chefs, winery CEO Emma Swain chatted about sustainable seafood with Stuart Brioza, chef and co-owner at State Bird Provisions [https://statebirdsf.com/], The Progress [https://theprogress-sf.com/home/], and The Anchovy Bar [https://theanchovybar.com/] in San Francisco. Brioza’s passion for sustainable seafood began when he opened State Bird Provisions in 2012. He carried that enthusiasm over to The Progress and The Anchovy Bar, which opened in 2014 and 2020, respectively. At all of his restaurants, Brioza aims to use every part of the animal or plant to avoid food waste.

Sustainable Seafood part 1: Chef Kyle Connaughton from Single Thread Farms

As the holder of Napa Green certifications for its vineyards and winery, St. Supéry is deeply committed to sustainability. This is true not only in the vineyards and winery, but also on the dinner plate. Just as sustainably farmed grapes are the basis for its estate-grown wines, St. Supéry seeks out sustainable seafood for the winery’s culinary program and highlights responsible purveyors through its annual Great Sustainable Seafood Tour. In the latest episode of the St.Supéry Sips [https://stsupery.com/podcast] podcast, winery CEO Emma Swain chatted with Kyle Connaughton, chef and co-owner at SingleThread Farms [https://www.singlethreadfarms.com/restaurant] in Healdsburg, about the importance of sourcing sustainable seafood in restaurants, and supporting responsible purveyors. SingleThread holds three Michelin stars as well as a Michelin Green Star, which recognizes restaurants that set the bar for sustainable practices. Along with growing its own organic produce for the restaurant, SingleThread adheres to strict seafood sustainability protocols.

Raise a Glass for #SauvBlancDay

Wine drinkers around the world know chardonnay as Napa Valley’s signature white grape, but what some do not realize is that the region also produces beautifully complex sauvignon blanc. The valley is home to just 2,500 acres of sauvignon blanc, and nearly one-tenth of it is planted in the estate vineyards at St. Supéry Estate Vineyards and Winery. While the official date falls on May 6, you might say that every day is Sauvignon Blanc Day at St. Supéry.  In the latest episode of the St. Supéry Sips [https://stsupery.com/podcast] podcast, winery CEO Emma Swain discussed the appeal of sauvignon blanc and its future in the Napa Valley with guests Dan Petroski, winemaker and owner of Massican [https://massican.com/] winery in Napa Valley; Kelli Audrey White, author of Napa Valley Then & Now [http://www.napavalleythenandnow.com/]; and Steven Jones, vice president of food and beverage for Gate HospitalityGroup [https://www.gatehospitality.com/], operator of four luxurious private clubs in Florida.

Down to Earth Month: Sustainability with Beth Novak Milliken of Spottswoode Estate

Sustainability is an essential part of the company ethos at St. Supéry Estate Vineyards and Winery. For years, the winery has maintained Napa Green Winery and Napa Green Vineyard certifications, which are designed to protect the land and environment through practices like cover-cropping in the vineyards, generating energy through solar arrays, and water conservation. In honor of “Down to Earth Month” in April, St. Supéry CEO Emma Swain invited another Napa Valley leader in sustainability, Beth Novak Milliken, president and CEO of Spottswoode Estate, to join her on the St. Supéry Sips podcast for a discussion about what distinguishes different eco-focused certifications, and the importance taking care of the environment and our communities.