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As summer kicks into high gear, many wine drinkers’ thoughts turn to rosé. Produced all over the world from many different grape varieties, these diverse pink wines are made in a wide variety of styles, from pale and refreshing quaffers to intensely flavored versions that can stand up to just about any dish on the dinner table. 


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 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, and Nicole Haarklau, food and beverage director at Hotel Vin, an Autograph Collection property in Grapevine, Texas.


Special Guests:

Wendy Stanford


Director of Category Management - Imports

San Francisco, CA

Nicole Haarklau


Food & Beverage Director

Hotel Vin

Grapevine, TX

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 part one of this episode of the St. Supéry Sips podcast, winery CEO Emma Swain chatted with Kyle Connaughton, chef and co-owner at SingleThread Farms in Healdsburg, about the importance of sourcing sustainable seafood in restaurants, and supporting responsible purveyors. In part two, Emma continues the discussion about sustainable seafood with Stuart Brioza, chef and co-owner at State Bird Provisions, The Progress, and The Anchovy Bar in San Francisco. 


Special Guests:

Chef Kyle Connaughton


Owner + Chef

Single Thread Farms

Healdsburg, CA

Chef Stuart Brioza


Chef + Co-Owner

State Bird Provisions, The Progress, Anchovy Bar

San Francisco, CA

In the latest episode of the St. Supéry Sips 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 winery in Napa Valley; Kelli Audrey White, author of Napa Valley Then & Now; and Steven Jones, vice president of food and beverage for Gate Hospitality Group, operator of four luxurious private clubs in Florida.


Special Guests:

Steven Jones


Vice President of Food & Beverage
Gate Hospitality Group

Kelli Audrey White



Napa Valley Then & Now

Director of Education


Dan Petroski



In honor of “Down to Earth Month” in April, St. Supéry CEO Emma Swain invited a 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.

Special Guest:
Beth Novak Milliken

President & CEO
Spottswoode Estate

Special Guest: Jennifer Bushman

Environmentally responsible practices are a major priority for many of today’s finest chefs, restaurateurs, wineries and consumers. This week ties in to St. Supéry’s annual “Great Sustainable Seafood Tour” program, highlighting purveyors and partners helping to return our oceans to their former glory.

This episode features a lively conversation with Emma Swain and Chef/Consultant/Speaker Jennifer Bushman. Jennifer was fresh off of her trip to SXSW in Austin, TX to launch the Fed By Blue campaign and companion docuseries with Chef Andrew Zimmern and producer David E. Kelly.  Read more here about this episode!


Jennifer and Emma discuss everything exciting in the present and future of seafood, including recommendations on terrific purveyors like Pacifico Aquaculture, Blue Ocean Mariculture and Kvaroy Arctic. Want to learn how to help your restaurant go blue? This is a great place to start!


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PO Box 38
Rutherford, CA 94573
(707) 963-4507

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