Julie Schreiber
Winemaking consultant
https://vianarra.com/meet-the-winemakers-julie-schreiber As a consulting winemaker, my role is equal parts art, science, and problem-solving. Whether I’m scouting single-vineyard gems, refining harvest logistics, or conducting final bench trials for blending, my goal is always to highlight the truest expression of the fruit and bring out the distinct personality of every lot. I’m thrilled to join Patrick …
The video you referenced originates from the Mount Diablo Highlands Wine Quality Alliance What the Video Covers The video serves as an introduction to the Mount Diablo Highlands Quality Alliance initiative with host Niki Wente (Director of Vineyard Operations at Wente Vineyards) focusing on: The Mount Diablo Highlands Terroir: Exploring the unique microclimates, high elevation, …
Winemaking is often a kind of controlled chaos. Whether you’re launching your first label or refining a program that’s already humming, there often comes a moment when you ask yourself: Should I bring in a consulting winemaker? It’s a smart question. A winemaking consultant can provide technical depth, sensory perspective, and strategic guidance needed to …
Save the Date: Similkameen Valley Foray & FeastManning Park, British Columbia · June 1–4, 2026 (Monday–Thursday)We’re delighted to announce the Similkameen Valley Foray & Feast, an upcoming regional foray produced by the North American Mycological Society (NAMA) in partnership with the Vancouver Mycological Society. Based out of the beautiful Manning Park Resort, this four-day gathering …
Wine judging is a structured, sensory-driven evaluation process designed to assess a wine’s quality, craftsmanship, and authenticity within its varietal and regional context. The process brings together trained professionals who apply standardized criteria and scoring systems to promote consistency, objectivity, and fairness. Through blind tasting, judges focus solely on what the wine presents in the …
New Product Development: From Exploration to Execution Winemaking Breakout Session – January 2024 As the beverage industry continues to evolve to adapt to new consumers and preferences, the development of novel wine products plays an increasingly important role in the ongoing relevance of the wine sector. This session brings together a diverse panel of experts …
https://www.relishsonoma.com/classes Wild Mushroom Foraging & Lunch in Healdsburg, Sonoma County Sonoma County is one of the world’s premier regions for edible wild mushroom foraging, and winter is peak mushroom season in the hills around Healdsburg. If you’ve ever wanted to learn how to safely identify wild mushrooms—and enjoy them at the table—this guided wild mushroom …
When I think about blending wine, I don’t think in numbers first.I think in music. To me, a blend is like a major chord. The high note is acidity. The low note is tannin. And the middle—the body, the texture, the balance—is what holds everything together. When it works, nothing sticks out. There’s no sharp …
This galette is one of my favourite ways to let my mushrooms shine. It’s a rustic, free-form pastry filled with deeply savoury sautéed mushrooms, gently sweet leeks, a touch of crème fraîche, and two cheeses that bring everything together. The method is simple but intentional. Draw out the moisture from the mushrooms first, then take …
I’m excited to share the podcast I did with the Mushroom Hour. I spend the hour talking about many aspects of my culinary background with cooking mushrooms. Enjoy!
Here is a link to a podcast I did in 2022 with Molly Fowler the Dining Diva. The Magic and Mysteries of Mushrooms An edible, culinary, and ecological journey into the fascinating world of fungi Mushrooms are everywhere — from the gourmet plates of fine restaurants to the shaded floors of deep forests — yet …
Wine, Success, and Trusting Your Taste Buds Podcast conversation with Olivia Atkin I recently had the pleasure of joining Achieving Success with Olivia Atkin for an honest conversation about wine, career paths, and what success really looks like in a highly sensory industry. As a consulting winemaker, I’ve spent over two decades working with grapes, …
I have been hired by the Tri-Valley Conservancy to be a consulting winemaker in the Livermore Valley. They created the Wine Quality Alliance. This article in the San Francisco Chronicle discusses the agenda of increasing the quality of the wines and the visibility of the appellation. Let me know if you are interested in learning …
5 recipes as a mushroom forager Celebrating Fall Fungi: Five Ways a Healdsburg Chef Brings Wild Mushrooms to the Table Fall in Northern California signals the return of wild mushrooms—an annual rhythm shaped by rain, oak woodlands, and patient foragers scanning the forest floor. In a recent Press Democrat feature, Healdsburg-based chef and mushroom forager …
Fascinated by Fungi? I talked with Gordon Walker recently. Inside the World of Wild Mushrooms & Fine Cooking with Chef Julie Schreiber If you’re fascinated by the intersection of gastronomy, wine, and foraging, the recent Fascinated By Fungi Live interview with Chef Julie Schreiber delivers exactly that — an enlightening conversation that blends culinary craft …
Modern forager is the brain child of Kristen and Trent Blizzard. I met them at the 2020 SOMA (Sonoma County Mycological Association) Wild Mushroom camp (https://www.somamushrooms.org/) that I was one of the chefs at in January. Following that, we started a conversation that led to this 90 minute webinar: Exploring Candy Caps with Forager Julie …
At this time of year in my wine-making life I have to inspect old barrels. Not a very romantic job, but important for preparing for harvest in the Fall. Here are some examples of what you don’t want to see. Wine barrel is not water tight Wine barrel leaked after it was filled Broken staves
I’ve been a winemaker for over twenty years. Here is a short list of mentions of my wine and food on the internet:
This is the first time I judged at the Sunset Magazine International Wine Competition. They had so many wines to taste that they needed some extra people to help. I was happy to be included. My panel tasted 28 Chardonnays, 25 Viogniers, 5 boxed white wines, 34 Pinot noirs, and 15 Petit verdot. As described …
Judging in the age of Covid-19 has some new challenges. Here is part of the email I received to update me and my fellow judges on the new protocols we would see. “Upon arrival, you will be invited to wash your hands and then get a temperature check. (protocol spelled by the Health Department) Please …
Trent and Kristen Blizzard of Modern Forager (https://www.modern-forager.com/) first contacted me to be one of the people highlighted in a book about foraging and cooking mushrooms back in January. I just heard that “Wild Mushrooms – the BOOK” is coming out in October 2020. I will have 4 recipes and a short bio in the …
