Interview with Michael David Winery
Being a 2019 ambassador for Wine & Food Week has been an incredible opportunity for me. Super excited to have the chance to interview one of the winemakers that will be at Wine & Food Week this year, Michael David Winery.
Join John Michael Phillips, his son Kevin Phillips and Winemaker of the Year, Adam Mettler for some truth talk about their wines from Lodi, CA. Promise this won’t be your usually semi-dry wine seminar. Their Wine & Food Week Wine Seminar will take place on June 7, 2019. For ticket info click HERE.
Troy Johnson, Southern Division Manager, took the time to answer some of the questions I had about the winery and of course, wine! It was so fun to learn more about Michael David Winery located in Lodi, CA.
Are there any tips you would give to a novice wine drinker?
The difference between novice and an expert is experience, not some mystical ability. Taste as many wines and styles as you can and remember the types you like. Learning about wine styles will help you find more wines you enjoy.
How important is it to pair wine with the right foods?
It can change the experience for the better or worse. Guidelines for this are just that, “Guidelines” Even an expert will test his assumption before committing to a specific pairing. As an example; French style Sauvignon Blanc can range widely in profile and ceviche can be made with so many different ingredients, that it is not a blanket perfect pairing.
What’s one misconception about wine?
The idea that the best wine is the one experts like most.. Let me qualify that statement. We are all the masters of our own likes and dislikes. When tasting with someone newer to wine I like to figure out their palate and then recommend wines I think they might like, rather than simply telling them which wines I think are good.
What sets your Winery apart from others?
Michael David was founded by a family of farmers with now 6 generation of history growing in the same region. Lodi has been the home to the Phillips family since the 1860’s. When Mike started the winery in 1984 he wanted to make wines from grapes they grew and with now around 1,000 acres under vine that is exactly what they do. When “foodie’s” recommend their favorite restaurant they often refer to the chef locally sourcing foods or growing their own herbs and vegetables. They talk about cheeses and butter made from scratch and home made bread. Then they select a mass produced wine from a winery that doesn’t own a single vine. Our winemaker, Adam Mettler was named wine maker of the year by Wine Enthusiast and he will tell you it all starts in the vineyards. I like to call it “Vine to Bottle.”
What is the hardest part of harvest?
Long hours, late nights, and early mornings. Our winemakers jokingly refer to their wives as “Harvest Widows.” Coordinating all of the vineyards and keeping all of the lots separate gives us winemaking choices, but requires a lot of logistics.
Any future goals for MDW that you can share?
We are releasing Freakshow Chardonnay in September and we just put Freakshow Cab Sauv into single serving cans so you can now take your “Freak” almost anywhere! We just had our most recent innovation meeting and there are lots of great plans in the works, but those I will keep secret just a little longer.
Anything you would like to add that my readers should know about MDW?
Our passion, enthusiasm, and creativity are contagious, come take a little time to get to know Michael David Winery and the band of Freaks! At one point in time last year 11 of our 18 production wines were rated 90+ points by a major publication. You are sure you will find a wine you like!
Thank you so much to Michael David Winery for taking the time for this interview and their insight.
To attend
For more info on the winery click HERE.
More info on Wine & Food Week click HERE.
All Photos: courtesy of Michael David Winery.
