Join Jorge Ordoñez: A man who Robert Parker twice named Wine Personality of the Year and "one of the most influential people in wine in the past 20 years." This human dynamo has been responsible for reinvigorating the excitement over Spanish wines around the world. His impressive portfolio of 130 wines from an astounding 40 wineries represents some of the best Spain has to offer. Join us as we take a tour through Spain tasting some of the most sought after Spanish wines with one of the most educated men on the subject, Mr. Jorge Ordoñez.

Oregon is considered to be one of the greatest Pinot Noir producing regions in the world.  Its climate and topography allow wines that can truly be called "Burgundian" in nature.  Michael Etzel of Beaux Freres, Josh Bergstrom of Bergstrom Winery, Steve Doerner of Cristom Vineyards, Tony Rynders of Domaine Serene and Dick Shea of Shea Wine Cellars, five of Oregon's premier winemakers showcase their signature vineyards - Beaux Freres, Bergstrom, Marjorie, Grace and Shea.  No fan of Pinot Noir can miss this tasting.

Join five of the world's leading female winemakers for unique perspective on the world of winemaking - Carissa Chappellet of Chappellet Winery; Pamela Starr of Crocker & Starr; Celia Masyczek of Cornerstone, D.R. Stephens, Hollywood & Vine, Scarecrow, etc.; Stephanie Putnum of Far Niente Winery and Vanessa Wong of Peay Vineyards.  They will not only showcase their award winning wines, but also give unprecedented access into the world of winemaking as a woman.

1968 - Robert Mondavi Winery releases the 1966 vintage Cabernet Sauvignon, the first red wine ever produced by the winery.  Forty years later, in 2008, the first vintage of Continuum is released.  Continuum is a collaboration of three decades of the Mondavi wine family - Robert & Margrit Mondavi, their son Tim Mondavi and granddaughter Carissa Mondavi.  Join the family as they taste through Robert Mondavi Reserve Cabernet Sauvignon, OpusOne and Ornellaia from their library then be there for the first public tasting of Continuum.  The Mondavi family is an enormous part of the wine making history of Napa Valley and California.  The next page of that history is Continuum.

In 1982, Sir Peter Michael established the Peter Michael winery on a square mile of rocky volcanic ridges that form the western face of Mount St. Helena in Sonoma County. From the beginning the wine growing philosophy was modeled on the French tradition infused with a few modern influences. The philosophy of the winery is irrevocably purist - whatever the vineyard gives becomes the wine. Winemaking serves exclusively to preserve the quintessential character, flavor and personality of each vineyard so as to convey a sense of place, or "terroir." Only premium hillside vineyard fruit is selected for Peter Michael wines. Each wine is a single-vineyard bottling representing the unique characteristics of its site. Peter Michael's award winning Chardonnays have received some of the highest marks. Robert Parker called the 2004 La Carriere, "Corton Charlemagne on steroids." Join us for a remarkable tour through the prolific Chardonnays of Sir Peter Michael.

Miller has succeeded by getting in on the ground floor of a number of culinary tremors that metamorphosed into trends and then passed into general acceptance. Mesquite grilling: Miller was among the first to harness the wood smoke when he opened his first restaurant, Fourth Street Grill, in Berkeley in 1979. Third-world cuisine: the dishes at this 1981 Santa Fe Bar and Grill in Berkeley were "exclusively non-European," venturing to Latin America and the Caribbean for inspiration. Southwestern: when he moved to Santa Fe and conceived Coyote Cafe in 1987, he joined other chefs in defining an American regional cuisine. And don't forget Western: Miller's big-budget 1991 production, Red Sage, in Washington, D.C., pays homage to a region that embodies an America ideal that's not "European, Asian or Spanish." His restaurants have been recognized with national acclaim and have been awarded The Ivy Award, Food Arts' 'Silver Spoon', Esquire's 'Best New Restaurant' in 1992 for Red Sage, James Beard's 'Best Southwest Chef' and others.

One of America's best-known chefs, cookbook authors, and cooking teachers, Jacques Pépin has published 25 cookbooks and hosted nine acclaimed public television cooking series. Pépin's latest book, a visual biography entitled Chez Jacques: Traditions and Rituals of a Cook, was published in April 2007. His most personal book to date, it contains 100 of his favorite recipes, showcases his art and his essays on food history and cooking, and includes stunning photographs of him enjoying life with family and friends. It follows his best-selling memoir, The Apprentice: My Life in the Kitchen, which was published in hardcover in 2003 and in paperback in 2004.

"Fast Food My Way," produced by KQED-TV in San Francisco, is Pépin's most recent PBS-TV series (2004), with a companion cookbook. A follow-up series and cookbook, both entitled "More Fast Food My Way," will debut in 2008. Also on the horizon is the re-release of a 1997 KQED series featuring Pépin's renowned cooking techniques. Updated and renamed, "The Complete Pépin," is on the air via national broadcast on public television stations currently.

Just above the quaint town of St. Helena in the Napa Valley lie the steep slopes of Spring Mountain, which is home to such graceful reds as Pride Mountain Vineyard, Marston Family Vineyard, Schweiger Vineyards, Sherwin Family Vineyards, and more. Its high elevation matched with the added bonus of the cool pacific air from Chalk Hill helps to create wines with both power and finesse. Cabernet from this mountain is known for its soft tannins, strong fruit flavors, and relatively low acidity. Spring Mountain's climate is very different from that of the floor of Napa Valley. The elevated wine region is less affected by fog, leading to the development of full bodied red grapes. Join us for a comprehensive tasting of some of the best wines from Spring Mountain and learn what makes this specific area so very special.

Pax is known for some of the most voluptuous Syrahs in production. Pax's mission statement is simple, "To produce reference point Syrah-based wines that are indicative of where they are grown." It has been said that the winery doesn't have a particular style, rather the focus is on what the vineyard and the fruit will deliver. Pax Mahle's wines have been revered in the wine world. His old world approach to winemaking includes organic farming, foot-crushing the grapes, natural fermentations and absolutely no fining or filtering. Join us as we taste through 10 different Syrahs from his most current release; each a perfect, hedonistic reflection of the raw fruit.

Max Schubert believed that Penfolds needed wines crafted in the image of his legendary Grange. "Not the same," said Max, "but similar." Each year, beginning many decades ago with Bin 95 (destined to become the legendary Grange), Penfolds winemakers have set aside special lots of wines they felt were different, better or just unusual, to see how they would develop in bottle. These bottles were placed into numbered "Bins" in the cellars.

Penfolds Bin 389 Cabernet Shiraz has earned a reputation among wine collectors as an Australian classic. With all its ripe fruit, richness and generosity, the wine has been much loved over several generations of wine drinkers.

Predominantly a Barossa Valley wine at one point, the Bin 389 is now a multi-district South Australian blend with fruit sourced from the Barossa Valley, Coonawarra, Padthaway, McLaren Vale, Langhorne Creek and Clare Valley, and more recently, Penfolds' new vineyards in Robe and Bordertown.

Over the last 40 years Penfolds Bin 389 or "baby Grange" has developed a strong identity for its consistency, reliability and ability to cellar. And, as a blend of Cabernet Sauvignon and Shiraz, it's a decidedly Australian style of wine.

Join in a celebratory look at this unique and wonderful wine.

The Margaux appellation is considered one of the best areas within the Médoc district of France's Bordeaux region. The wines are made from Cabernet Franc, Cabernet Sauvignon, Merlot and Petit Verdot and can be very perfumy and exhibit a wonderful silkiness and elegance.  Heading the list is the Premier Cru Château Margaux.  Château Margaux has been called "the seductress of the Left Bank" for good reason.  This rare tasting will show a total of eight vintages of this great Bordeaux house including 1959, 1961, 1966, 1975, 1978, 1982, 1983 and 1995. 

Dubbed the "First Lady of Wine" by Robert Parker, and "The Wine Diva of Napa," by Time Magazine, Heidi Peterson Barrett has redefined the ultra premium wine market in California. In 1988 she left Buehler to become a freelance winemaker. Only one week later she joined Gustav Dalle Valle, where she helped to put the Dalle Valle winery on the map, creating some incredibly powerful cabernets including the famed "Maya." In only four short years she received two perfect 100 point scores from Robert Parker for the '92 & '93 vintages of Maya. Her work with Screaming Eagle started in 1992 where she also received two perfect 100 point scores for the '92 & '97 vintages. Since 1988 she has created a client list of perfection. She is currently winemaker for La Sirena, Amuse Bouche, Revana Family, Jones Family Vineyards, Barbour Vineyards, Paradigm Winery, and Lamborn Family. She is consulting winemaker for Kenzo Estate, Terrano, and Meyer Family. Other past clients include Screaming Eagle, Showket Vineyards, Grace Family, Vineyard 29, and Hartwell/Grace Vineyards. Join us for a remarkably rare tasting of a selection of these wines with the "First Lady of Wine" herself, Heidi Peterson Barrett.

Thomas Keller, one of the most inventive American chefs working today, is as renowned for his well-honed culinary skills as he is for his ability to establish a restaurant that's both relaxed yet exciting. In 2001, Keller was named "America's Best Chef" by Time Magazine and World Master of Culinary Arts by a panel of international judges at the Wedgwood Awards. He was the 2004 recipient of the Lifetime Achievement Award from the Food Allergy Initiative. He has collected many accolades within the last decade, including consecutive "Best Chef" awards from the James Beard Foundation, the first chef ever to achieve this honor. In 2003, The French Laundry was at the top of "The World's 50 Best Restaurants" list, published by London-based Restaurant Magazine. In 2004, per se was honored with a four-star rating from the New York Times' and has since been heralded in top publications such as Gourmet, Food and Wine, and New York Magazine. per se was also deemed "Best New Restaurant of the Year" by Restaurant Magazine. The Michelin Guide New York City gave per se its most prestigious recognition, a three-star rating, in both 2006 and 2007. The French Laundry was additionally awarded three stars by the Michelin Guide San Francisco for 2007, making Thomas Keller the only American-born chef to hold multiple three star ratings. Chef Keller now has eight restaurant properties in the United States. In addition to The French Laundry, per se and Bouchon, branches of Bouchon and Bouchon Bakery opened in Las Vegas in 2004. In early 2006, Bouchon Bakery opened at the Time Warner Center in New York City. Most recently, ad hoc, a casual dining establishment inspired by the comfort food Keller enjoyed growing up, opened in Yountville, California.

In 1998, Ming and Polly Tsai opened Blue Ginger in Wellesley, Massachusetts and immediately impressed diners from Boston and beyond with the restaurant's innovative East-West cuisine. In its first year, Blue Ginger received three stars from the Boston Globe, was named "Best New Restaurant" by Boston Magazine, was nominated by the James Beard Foundation as "Best New Restaurant 1998," and Esquire Magazine honored Ming as "Chef of the Year 1998." The James Beard Foundation crowned Ming "2002 Best Chef Northeast" and, since 2002, the Zagat Restaurant Guide has rated Blue Ginger the "Second Most Popular Boston Restaurant." In 2005, Ming was honored as "Restaurateur of the Year" by the Massachusetts Restaurant Association and in 2007, Blue Ginger received the prestigious Ivy Award from Restaurants & Institutions for its consistent achievement in meeting the highest standards for food, hospitality and service. Ming is currently the host and executive producer of the Public Television cooking show, SIMPLY MING, now in its fourth season. Ming began cooking for television audiences on the Food Network, where he was the 1998 Emmy Award-Winning host of East Meets West with Ming Tsai. Ming's Quest, his popular cooking adventure series, and East Meets West can be seen on Fine Living Network. In addition to television, Ming is also the author of three cookbooks: Blue Ginger: East Meets West Cooking with Ming Tsai, Simply Ming, and Ming's Master Recipes.

Zinfandel is one of the more versatile of wine grapes.  It shifts from unctuous, jammy renditions to fiery, black pepper-spiced bottlings.  Zinfandel gives the winemaker an opportunity to explore a huge variety of flavor profiles from the same grape.  It is no longer as widely planted worldwide as it once was, but in California, the art of making fine wine from Zinfandel is alive and thriving.  Joining us in a tasting featuring the wines of Four Vines Winery and Turley Wine Cellars of Paso Robles, Storybook Mountain Vineyards and Robert Biale Vineyards of Napa Valley and Ravenswood from Sonoma County. 

Do you have what it takes to be a great wine maker?  Could you create the next great "cult cab" from California?  Join the Chateau St. Jean wine maker, Margo Van Staaveren, as she shows the the five components of Cinq Cépages - Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec.  Blend your own cuvée and compare your results to the one in the bottle.

Dr. Loosen and J.L. Wolf have been major forces in returning German Rieslings to their formal glory - that of one of the greatest white wines on earth.  German winemakers have long celebrated sweetness in their wines as well as bright acidity but that is only part of the story.  Discover the true range of Riesling with the greatest known producers today. These two estates currently produce some of the finest examples of this old world grape. Join us as we taste through a range of Riesling  from Trocken (dry) styles of Riesling from the Pfalz to Beerenauslese from Mosel-Saar-Ruwer.

The PlumpJack Winery's Estate Vineyard, founded in 1881, is nestled in the nape of the Vaca Mountain range on the eastern side of the Napa Valley. The main winery building, which is still in use, was completed in 1883. Vineyards have covered the Oakville site since the late 1800s. Despite their century-plus heritage, modern technology has placed PlumpJack in the media more and more. PlumpJack was one of the pioneers to move to the Stelvin closure system, otherwise known as a screwcap, for their $100 plus Cabernet Sauvignons. Debate has been rampant over which is better. On one hand, a screwcap prevents corked wine, which can be as much as 15% of a vintage. On the other hand, will the wine age as well as if it had a cork? You decide. Join us for a luxurious and educational tasting of five vintages of PlumpJack from both cork and screwcap.

Dan Kosta and Michael Browne believe that their wine should burst with flavor. This is apparent due to the rave reviews this winery has experienced in the last few years. Becoming another of California's famed cult Pinot Noirs, Kosta Browne has received between 93 and 98 points on their 2005 vintage. While their wines have become very difficult to find, you have to look no further. Join us for a comprehensive tasting of ten of California's most recent cult Pinot Noir... Kosta Browne.

One of the most decorated, respected, and charismatic chefs in the world, Todd English has enjoyed a staggering amount of accolades during his remarkable career. His accomplishments include recognition by several of the food industry's most prestigious publications, establishing one of the best-known restaurant brands in the nation, publishing three critically acclaimed cookbooks, and being recognized as one of People Magazine's "50 Most Beautiful People."

Join moderator Kim Beto as he leads four Master Sommeliers - Chris Blanchard, Fred Dame, Paul Roberts and Joseph Spellman for one of the most fun and educational tastings of the weekend.  Watch, learn, and participate as you join these sommeliers in a quest to determine the secret wines. Taste and watch how the pros use the nose, the palate, and the process of the elimination to determine the country, the region, the varietal, and even the vintage of each wine.

Silver Oak is perhaps one of the most widely known California wines in the world. Started in the early 70's, Ray Duncan and Justin Meyer had a dream to create a Cabernet Sauvignon with a style all its own, one that didn't showcase the typically hard and tannic characteristics of a wine that needed to be aged. Rather, they wanted to create a wine that had fully developed flavors and a velvety soft texture that could be enjoyed upon its release. Silver Oak proudly makes two distinctly different Cabernets; one from Napa Valley and the other from Alexander Valley.  Join us as we taste through five vintages from each of these world class wines.

When Eddie & Jane Pisoni purchased a 280 acre horse ranch in 1979, they had no idea their son Gary would one day turn it into one of the most revered Pinot Noir growing sites in the world. Without a water source, Gary Pisoni planted his first Pinot Noir grapes in 1982. He would drive a water truck from the bottom of the valley to the 1300 ft. elevated vineyard site to irrigate the original vines. He drilled five wells between 1986 and 1989 before finally achieving success in 1991. Taking a risk, he planted own-rooted vines, rather than the typical phylloxera-resistant rootstock. He felt this would generate an intensity of fruit that would otherwise be impossible to achieve. His bet paid off. The Pisoni Vineyard supplies their fruit to some of the best Pinot Noir producers in the country including their very own, Pisoni Estate Pinot Noir. Join us as we taste through every vintage of the boldly intense fruit-forward Pisoni Estate 1998 through 2006 with Gary Pisoni himself.

What some consider being the pinnacle of California cult wine, Harlan Estate has set the bar extremely high in the Napa Valley. The Harlan family established the vineyard in 1984. It took years before they released their first vintage in 1990, which would characterize the birth of a legend. The wines, which have received countless accolades, are among the most exclusive in the world. Robert Levy, director of winemaking, makes sure that each grape is hand-selected and de-stemmed before undergoing whole-berry fermentation. The liquid gold is then set in a combination of oak and steel tanks and then undergoes extended maceration, which gives the wine an over-the-top intensity and concentration. Join us for a tasting through ten vintages of one of the most exclusive wines on the market today including 1991, 1992, 1993, 1994, 1997,  1998, 1999, 2000, 2001 and 2004.

The fabled Shafer Hillside Select started its road to glory in 1978. John Shafer recalls how many individuals would comment on how "soft" the wine was and would ask "how much Merlot is blended in here?" "None," he replied. Shafer Hillside Select is made from 100% Cabernet Sauvignon grapes. The vines, which sit on the rugged hillside vineyard blocks of the Stags Leap District Estate, exemplify the richness and suppleness of the fruit. Fans know Shafer Hillside Select for its soft velvety tannins, which they consider to be the hallmark of Stags Leap District Cabernet. Join us for an unparalleled journey through ten vintages of this award winning wine.

Within months of opening, the famed Restaurant Gary Danko received the highest accolades possible from both of San Francisco's daily newspapers, a spectacular listing in Esquire Magazine's (December, 1999) annual "Best New Restaurants" article and the first of seven Mobil Travel Guide "Five Star" ratings. In May of 2000, Gary Danko won the James Beard Foundation's "Best New Restaurant" award and in August of that year, Danko was named Chef of the Year by San Francisco Magazine. Also in 2002 the restaurant was selected as a Relais & Châteaux property, one of only twenty-seven such dining venues on the continent and remains part of the Relais & Châteaux properties. Later in 2002, Danko was nominated as "Outstanding Chef of the Year" by the James Beard Foundation. In 2004, Restaurant Gary Danko was the recipient of a third consecutive AAA Five-Diamond award. Since 2004, in the San Francisco edition of the annual Zagat Survey the restaurant has received the highest food rating in the book and in 2005, 2006 and 2007 was also voted the most popular restaurant. In 2006, Restaurant Gary Danko won the James Beard Foundation "Outstanding Service" award.

Charlie Trotter's Restaurant is regarded as one of the finest restaurants in the world. For 20 years, the restaurant has dedicated itself to excellence in the culinary arts. Never willing to rest on its laurels, Charlie Trotter's is innovative and progressive in the world of food and wine and has been instrumental in establishing new standards for fine dining. The restaurant is recognized by a variety of prestigious national and international institutions. In 1995 Charlie Trotter's was inducted into the esteemed Relais & Châteaux and in 1998 was accepted as a member by Traditions & Qualité. It has also received Five Stars from the Mobil Travel Guide, Five Diamonds by AAA and ten James Beard Foundation awards, including "Outstanding Restaurant" (2000) and "Outstanding Chef" (1999). Wine Spectator named the restaurant "The Best Restaurant in the World for Wine & Food" (1998) and "America's Best Restaurant" (2000). Chef Trotter is the author of 14 cookbooks, two management books, and is the host of the nationally aired, award winning PBS cooking series, The Kitchen Sessions with Charlie Trotter. Chef Trotter recently received an award at the White House from both President Bush and Colin Powell for his work with his Culinary Foundation and was named one of only five 'heroes' to be honored by Colin Powell's charity, America's Promise. In 2005, Chef Trotter was awarded the Humanitarian of the Year award by the International Association of Culinary Professionals for his overall service to the community.

Monterey County is the largest grape growing region in California. While a majority of Monterey County grapes have typically been sold to some of the top producers throughout California, the local wine growing region has continued to garner grand ovations from consumers and the media. Join us for a mind-blowing tasting of some of greatest Monterey County wines. We'll taste through three vintages each of the award winning Chardonnays from Robert Talbott's single vineyards, the luscious single vineyard Pinot Noirs from Morgan, and the ultra-rare "Orange Cap" Marinus Reserve from Bernardus Winery, a juicy Bordeaux blend.

Richard Geoffroy, Chef de Cave of Dom Pérignon visits from France with the 1999 Brut, 1993 OEnotèque, 1990 OEnotèque, 1973 OEnotèque, 1966 OEnotèque, 1996 Brut Rosé, 1990 Brut Rosé and 1985 Brut Rosé...  What more needs to be said?

Ted Allen is host/narrator of the PBS wine series "Uncorked: Wine Made Simple." He also is a judge on Bravo's hit reality show "Top Chef", and on Food Network's "Iron Chef America." Ted started in television helping guests and viewers sharpen their cooking and entertaining skills as the food and wine specialist on the Emmy Award-winning hit "Queer Eye for the Straight Guy" on Bravo.

Since 1997, Ted has been a contributing editor to Esquire magazine, where he writes about food, wine, style and everything else the American man needs to know. Ted also writes regularly for such publications as Bon Appétit and Epicurious.com, and is the author of "The Food You Want to Eat: 100 Smart, Simple Recipes" (Clarkson-Potter), a cookbook for beginners that features easy, all-natural recipes.

Starting when he was a small child, Chef Richard's passion for food led him to dance to the beat of his own drum. As a grown man in his own kitchen, he often felt that dance pull him in a million different directions. But being the expert that he is, he would leave the dance behind and become the conductor of the orchestra - guiding his ingredients as if they were notes to music, combining them to form a delightful symphony for all to enjoy. The last ten years at his signature restaurant Citronelle have been a mythical quest in the pursuit of the amazing and unexpected and have continued his lifelong romance with cuisine.

In 1987, Richard opened Citrus, serving as executive chef and owner. At Citrus, he found the freedom to adapt his native French cuisine to the tastes of Southern California. Citrus put Michel Richard on the culinary map, and in the same year of its opening, the eatery was voted The Best Restaurant in the United States by Traveler's magazine. In 1988, Michel Richard was inducted into the James Beard Foundation's "Who's Who" in American Food and Wine.