429: Bill Easton Ignored the 90s Monster Wines

I'll Drink to That! Wine Talk

Levi Dalton

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4.8 • 1K Ratings

🗓️ 14 September 2017

⏱️ 48 minutes

🔗️ Recording | iTunes | RSS

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Summary

Bill Easton is the proprietor and winemaker at both Easton Wines and Domaine de la Terre Rouge in Amador County, California.

Bill describes an era of post-Prohibition California winemaking that has largely disappeared, and explains why he decided to pioneer Rhone grape varieties in a corner of the state that was little known. Bill also is frank about his stylistic choices, and his decision not to embrace the fashionable 1990s style of big wines.

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Transcript

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0:00.0	I'll drink to that where we get behind the scenes of the beverage business.
0:05.1	I'm Levy Dalton.
0:06.1	I'm Erin Scala and here's our show today. Bill. Bill Easton of Easton wines and also domain to Ter Rouge in the Shenandoah
0:28.5	Valley on the show today. Hello sir, how are you? Great, thanks very much
0:31.8	for having me. So you grew up in Sacramento? I did. I grew up in
0:35.5	Sacramento. I was born there and went to public schools there. Got out of high school
0:40.2	in 1970 and went to UC Berkeley. What was going on in Berkeley at that time?
0:45.0	The Vietnam War was just ending or it just ended the year before.
0:49.0	There was a lot going on in the culinary world which is I think one of the
0:54.7	impetus is for me to get into the wine business there was a restaurant starting
1:00.0	up people doing interesting stuff, looking for locally sourced foods, and all kinds of food
1:06.1	businesses, wine shops, people starting to import wine from Europe.
1:10.1	You know, the fine wine trade had been going in the San Francisco Bay Area since the 50s
1:15.4	but you know it was maturing and kind of solidifying and multiplying and fractionalizing into
1:21.9	specialties.
1:23.0	Why do you think that was happening?
1:25.0	You know, we were all young, had a lot of energy, and people were just going in all kinds of crazy directions.
1:30.0	And, you know, there were people who were chefs who you know were studied anthropology
1:34.6	at UC Berkeley had gone off the yuckatan and gotten involved with the cuisine of the
1:39.2	yuckatan in Mexico guys like Mark Miller you know, open restaurants based on that, you know,
1:45.2	Jeremiah Tower was doing his thing, Alice Waters doing her thing, eventually he, you know,
1:50.4	worked for Alice and then he went off and did his own thing, you know, there was, you know there was
	...

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