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Julie Schreiber: Consulting Winemaker

Elevate your wine brand with Julie's winemaking services

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I am a winemaker, chef, and forager

My culinary background and passion for wine give me valuable insight and a unique edge into winemaking. I have an exceptional palate that complements and reinforces my technical expertise.

“Wine makes every meal an occasion, every table more elegant, every day more civilized.”
― Andre Simon

I am a consulting winemaker

I am a winemaker with a Master’s Degree in Enology from the University of California, Davis. As a consulting winemaker, my recent and current clients include SR Tonella Cellars, Terroir Napa Valley, Plata Wine Partners, Valley of the Moon and Yao Family Wines.

Before becoming a consultant, I worked for wineries as Interim Winemaker at Dry Creek Vineyard, as Assistant Winemaker at Flowers Vineyard and Winery and Gallo of Sonoma, and as Associate Winemaker for Sterling. My repertoire includes supervising the making of Cabernet sauvignon, Sauvignon blanc, Chardonnay, and Pinot noir and have had wines win award ratings of 90 points and higher.

I am a professionally trained chef

My passion for food and wine started at an early age.  I started working in restaurants and hotels while in high school, but started cooking at home for my friends and family much earlier.  I pursued a degree in Hotel, Restaurant, and Travel Administration at the University of Massachusetts, and then completed professional culinary training at the Culinary Institute of America in Hyde Park, New York.

I worked for 14 years as a professional chef at some of the most acclaimed restaurants in the San Francisco Bay Area, including Boulevard and One Market. At a certain point, I decided to take my passion for wine to the next level, and I returned to school and completed a Master’s degree in Enology. Prior to working as a winemaking consultant, I gained valuable experience working at several wineries in Napa and Sonoma, in addition to a stint in Australia.

I forage, collect, cook, & eat mushrooms

My culinary background and passion for wine give me valuable insight and a unique edge into winemaking. My palate complements my technical expertise. And, I carry my love of food and wine into other related arenas, including being a mushroom enthusiast. Something I have been passionate about for almost 30 years.

I was a Sonoma County Mycological Association (SOMA) board member for 12 years. I have been the lead chef for culinary events and demos at mushroom forays for David Arora, Relish Culinary Adventures, the Sonoma County Mycological Association (SOMA), the Mycological Society of San Francisco (MSSF), and the North American Mycological Association (NAMA).

I am a business partner in Mycoventures, a company that organizes local and international mushroom forays. I organize the events, help lead the forays, and teach people how to cook cultivated and wild mushrooms.

And in my spare time.....

I judge wine competitions. I have contributed to the 2019 International Women’s Wine Competition and will participate in the 2020 East Meets West Wine Challenge.

Julie Schreiber Consultant winemaker, California, Oregon, Napa, Sonoma, Mendicino counties

The complete list of what I've done and what I can do

For more detail on my job experience feel free to take a deeper look at what I’ve accomplished over the years and what I’m able to do for you.

Download my resume
or join me on LinkedIn

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Thanks to everyone who reached out yesterday for m Thanks to everyone who reached out yesterday for my birthday. I really appreciate feeling all that love sent my way. Enjoy some puppy love from my honey...
Made candy cap Creme anglaise for my mushroom clas Made candy cap Creme anglaise for my mushroom class at Relish. Yum
How to spoil your dog. Found these prosciutto bone How to spoil your dog. Found these prosciutto bones at Chewy.com. Hard to resist that smell. I can’t believe these aren’t being used for broth in Italy...
Caught in the act... Caught in the act...
East vs West Wine sweepstakes. Lots of good wines East vs West Wine sweepstakes. Lots of good wines made it to best of class and competition winners.
Brought honey with me to judge wines in the East v Brought honey with me to judge wines in the East vs West wine competition today. Lots  of great wines today including Pinot gris, Cabernet and Merlot.
Prepping for my class tomorrow. Made coq au vin. @ Prepping for my class tomorrow. Made coq au vin. @relishculinary #mycoventures #mushroomforaging
Fun with new toys and new experiences. Honey 7 mon Fun with new toys and new experiences. Honey 7 months old and now 11.2 lbs
Happy to say that we have three mushroom foray cla Happy to say that we have three mushroom foray classes with Relish coming up: Feb 7, Feb 20, and Mar 7. Want to join us?

 “Participants will learn the fundamentals of edible wild mushroom foraging, including optimal trees and terrain, easily recognizable edible mushrooms of our region, best handling techniques, safety and more. We'll gather all of our found mushrooms, edible or not, to use as examples of identifying characteristics and other fascinating mushroom lore.

After working up an appetite from our not-so-strenuous hike, participants will be seated (with distancing) at the scenic Notre Vue open air terrace for a delicious gourmet mushroom lunch by chef/forager Julie Schreiber, including cooking and tasting any edibles we find. Over lunch we'll continue our conversations witih Julie and David about identifying, storing and cooking wild mushrooms. Of course, we'll savor specially selected wines from Notre Vue with our amazing mushroom lunch and leave guests time after lunch to taste and purchase wines to take home.”

https://www.relishculinary.com/class_schedule.htm#Jan3
Honey got spayed 11 days ago. So, today was the fi Honey got spayed 11 days ago. So, today was the first day I let her play in almost two weeks. She loves to run. Thanks Stella (and Molly) for the play date...
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