A Grape Education

05/08/2026

Some stories don't need a spotlight...
they're written in the wine itself.

Winemaker Franck Lambert, pictured here in one of our vineyards, started with Stama winery in 2012, represents a quiet force behind the evolution of Lodi wine, where craftsmanship rises above commodity.

With roots in France and a global winemaking journey, his approach is grounded in balance, patience, and respect for the fruit. It's a philosophy that reflects what many are rediscovering today...wine is not just made... it's guided.

As highlighted in Comstock's Magazine's "The Commodity Mystique" by Mark Larson, the value of wine isn't found in volume, but in the hands that shape it and the story it carries.

At Stama Winery, that belief lives in every pour. From vineyard to glass, we honor the craft, the people, and the purpose behind each bottle.

Because great wine was never meant to be just a commodity...
it's meant to be experienced.

04/27/2026

Scheme receives nearly 6,000 applications from vineyard owners seeking financial support to clear vines

04/01/2026

Love BOTH of these wines!! So excited!!

A couple new ones for the By the Glass menu:

Lodi Assytiko: a grape native to Santorini, Greece, has taken well to our local terroir. Notes of lemon curd, dole whip & salinity

Nerello Mascalese: native to the volcanic soil of Mt. Etna, Sicily. Nerello is one of our favorite varietals, and is generally reminiscent of Pinot Noir or Nebbiolo. Red fruits, leather, roses

03/22/2026

The times to remember!

03/07/2026

Wearing my Tee from

02/07/2026

Did I move to Lodi because of the Green Chili Tri-Tip Sandwich on jalapeño sourdough at ?
…Maybe. And if you’ve had it, you get it.
(No picture because I demolished it in 30 seconds.)

Also: their Brut with that sandwich??
That bread??
OMG! Send help.

01/07/2026

Dry Moscato flips the script on everything you think you know about Moscato. Yes, it’s intensely aromatic and fruity—think orange blossom, ripe pear, citrus peel—but when made dry, it contains little to no residual sugar. The fruitiness comes from aroma and acidity, not sweetness.

That makes dry Moscato an unexpectedly brilliant food wine. Its lift, perfume, and freshness make it a natural match for sushi, where it complements delicate fish without overpowering it. With spicy Asian dishes, the aromatics cool the heat while the dryness keeps the pairing clean and refreshing rather than cloying.

Teaching takeaway: Fruity aromas ≠ sugar—dry Moscato proves that flavor and sweetness are not the same thing.

Extra teaching point: Zibibbo is aka Moscato di Alessandria. This is another dry version of this aromatic grape.

If you want to know more, join my at my event at Lodi Crush in January 17th at 2 pm.

Message to RSVP

01/05/2026

Think Gewürztraminer is always sweet?
This one will change your mind.

With just 1.28 g/L of residual sugar, Markus’s dry take on this German classic beautifully shows the difference between fruitiness and sugar—and why “dry” doesn’t always taste the way people expect.

Teaching takeaway: “Dry” refers to residual sugar, not fruity aromas.

Join me for Dry Wines for Dry January on January 17 at 2:00 PM at Lodi Crush.

We’ll taste six dry wines (including this one) paired with thoughtful bites, while breaking down what “dry” really means in a fun, approachable learning environment. All levels of wine knowledge are welcome.

$45 per person

01/03/2026

The most overlooked wine region in California is still waiting for its moment in the sun. Here’s why.

12/29/2025

Dry January shouldn’t mean skipping wine—it should mean skipping the sugar.

Join me for a fun, engaging yet educational wine class focused on “dry wines.”

We’ll explore what “dry” actually means. Dry wines contain little to no residual sugar, even when they taste fruity or generous.

That distinction is exactly what we’ll break down in class.

This class is designed for curious drinkers—no prior wine knowledge required, just a willingness to learn (and sip).

📍 Location
Lodi Crush
21 E Elm St, Lodi, CA
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🕒 Date & Time
January 17, 2026
2:00 PM – 3:30 PM
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💵 Price
$45 per person
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