Paul Draper of Ridge Vineyards

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

American Public Media

Arts, Food

4.3 • 3K Ratings

🗓️ 15 February 2003

⏱️ 55 minutes

🔗️ Recording | iTunes | RSS

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Summary

This week Lynne talks with Paul Draper, CEO of Ridge Vineyards, and the winemaker who elevated California Zinfandel to world-class status by shunning market-driven, high-tech methods in favor of ancient techniques. The resulting wines are simply the essence of refinement, intensity, and complexity.

Jane and Michael Stern are eating in Coeur d'Alene, Idaho, at the Wolf Lodge Inn, and our hungry reporter Scott Haas is behind the kitchen door learning how to get good restaurant service. We'll hear from architectural historian Jim Heimann, author of California Crazy & Beyond, about those wacky restaurants shaped like walk-in donuts and giant burgers. And zoo archaeologist Deborah Rusilo reveals "the secrets of the bones." Dorie Greenspan, whose new book is Chocolate Desserts by Pierre Herme, evaluates rolling pins—an essential tool for making Lynne's Caramelized Almond Tart.

Broadcast dates for this episode:

February 23, 2002 (originally aired)
February 15, 2003 (rebroadcast)

Transcript

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0:00.0	Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this complicated country.
0:08.1	We go into caves, onto boats, and up mountain trails to meet people, hear their stories, their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing.
0:24.5	Listen to Our Common Nature from WNYC, wherever you get podcasts.
0:32.8	Hi, it's Lynn Rosetta Casper, and you're listening to The Splendid Table,
0:36.6	a show for people who love to eat.
0:39.0	Our program is produced by Minnesota Public Radio for PRI.
0:43.3	Today we talk to a California winemaker who put Zinfandel on the international map
0:49.2	and makes a cabernet Sauvignon that experts in Europe fight to buy.
0:54.4	Our guest is Paul Draper of Ridge Vineyards, a man with no use for market or techie-driven
1:00.7	methods.
1:01.8	Wait to you hear what drives his winemaking.
1:05.1	An architectural historian explains why California has so many of those wacky restaurants
1:10.4	shaped like foods, you know,
1:12.3	the giant burgers and the walk-in donuts. Cooking Authority Dory Greenspan is testing out rolling
1:18.4	pins, what's worth having and what's not. Hungry reporter Scott Haas is in a New York City restaurant
1:24.5	behind the kitchen door learning how we diners can get better service.
1:29.5	Then it's an Indiana Jones of food, a zoo archaeologist who reveals the secrets of the bones.
1:37.6	And as always, in the second half of the show, we're going to be opening the lines for your calls.
1:42.6	You can get to us at 800, 537-52-52. So let's get
1:47.8	everything rolling with Jane and Michael, the Stearns. They write the road food column in Gourmet
1:52.8	magazine. Lynn, just east of Curdelaine, Idaho is the Wolf Lodge District,
2:05.6	and naturalists go there to look at the bald eagles that congregate there on Beauty Bay
	...

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