Style Magazine - December 2022
What’s your favorite holiday tradition? Growing up, I had a lot of them. My parents’ annual gingerbread house party where friends, family, and neighbors would fill our house with cheer as we decorated the edible abodes with brightly colored candy; hiking through Snowy Peaks to hunt down the perfect pine tree, followed by a fireside cup of the farm’s complimentary cocoa; and waking up Christmas morning to a half-eaten plate of cookies and carrots, seeing my stocking stuffed to the brim (with practical things like socks and scrunchies!), and unwrapping presents in PJs before devouring a big brunch. Yep, Christmas as a kid was pretty magical. As an adult, some of the magic has certainly slipped away. But now, with offspring of my own, my family's forming new traditions and recreating the ones above in hopes that my kiddos' Christmas memories are just as merry and bright. Whatever season of life you’re in—empty nester, new parent, pet parent, etc.—I can assure you that this issue is full of festive ways to celebrate the actual season. If you’re like me and don’t start Christmas shopping till it’s almost too late, fret not. Our “Holiday Gift Guide” (page 68) has ideas for everyone on your list—cool kids, furry friends, fashionistas, foodies, homebodies, and self-care seekers. The best part? All 50+ finds are sold at mom-and-pop places or made by area artisans. Empty your Amazon cart and #ShopLocal this year. Side note: Most of the featured businesses offer online shopping and free delivery, too. Considering sugar and spice is a big part of what makes Christmas nice, I encourage you to check out “Make it Merry” (page 94), featuring home-based bakers’ most-requested recipes to sweeten the season. Bring out the butter, pull out the parchment paper, and dedicate one full (preferably rainy) day to baking things like coffee-glazed molasses cookies and pecan-topped toffee. The finished products make for a perfect present, too! Finally, in “Making Spirits Bright” (page 90), local mixologists share their top winter warmers, including our cover cocktail, “Bad Santa,” whose ingredients include some of my favorite things (coffee, candy canes, and Irish cream). Gather with your booze-loving buddies, turn up the Christmas tunes, and toast to the most wonderful time of the year. Cheers!
What’s your favorite holiday tradition? Growing up, I had a lot of them. My parents’ annual gingerbread house party where friends, family, and neighbors would fill our house with cheer as we decorated the edible abodes with brightly colored candy; hiking through Snowy Peaks to hunt down the perfect pine tree, followed by a fireside cup of the farm’s complimentary cocoa; and waking up Christmas morning to a half-eaten plate of cookies and carrots, seeing my stocking stuffed to the brim (with practical things like socks and scrunchies!), and unwrapping presents in PJs before devouring a big brunch. Yep, Christmas as a kid was pretty magical.
As an adult, some of the magic has certainly slipped away. But now, with offspring of my own, my family's forming new traditions and recreating the ones above in hopes that my kiddos' Christmas memories are just as merry and bright.
Whatever season of life you’re in—empty nester, new parent, pet parent, etc.—I can assure you that this issue is full of festive ways to celebrate the actual season.
If you’re like me and don’t start Christmas shopping till it’s almost too late, fret not. Our “Holiday Gift Guide” (page 68) has ideas for everyone on your list—cool kids, furry friends, fashionistas, foodies, homebodies, and self-care seekers. The best part? All 50+ finds are sold at mom-and-pop places or made by area artisans. Empty your Amazon cart and #ShopLocal this year. Side note: Most of the featured businesses offer online shopping and free delivery, too.
Considering sugar and spice is a big part of what makes Christmas nice, I encourage you to check out “Make it Merry” (page 94), featuring home-based bakers’ most-requested recipes to sweeten the season. Bring out the butter, pull out the parchment paper, and dedicate one full (preferably rainy) day to baking things like coffee-glazed molasses cookies and pecan-topped toffee. The finished products make for a perfect present, too!
Finally, in “Making Spirits Bright” (page 90), local mixologists share their top winter warmers, including our cover cocktail, “Bad Santa,” whose ingredients include some of my favorite things (coffee, candy canes, and Irish cream). Gather with your booze-loving buddies, turn up the Christmas tunes, and toast to the most wonderful time of the year. Cheers!
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get to know<br />
Emily Haines<br />
Terra d’Oro, 20680 Shenandoah<br />
School Road, Plymouth, 209-245-6942,<br />
terradorowinery.com<br />
Emily Haines brought her skills and<br />
knowledge of winemaking to Terra<br />
d’Oro in 2017. Before then, she was with<br />
Wahluke Wine Company in Washington,<br />
serving as director of winemaking for the<br />
company’s Milbrandt Vineyards. Today,<br />
her experience, passion, and degrees<br />
in biotechnology and biochemistry are<br />
helping to refine the next generation of<br />
Terra d’Oro’s terroir-driven vino.<br />
How did you get into winemaking?<br />
I grew up thinking I would become a<br />
scientist or a doctor, but after pursuing<br />
a science degree and working in the<br />
biomedical field for a few years, my path<br />
steered me into wine. What began as<br />
an interest in tasting and the process,<br />
turned into me becoming a lab tech<br />
and working my way up. I came to Terra<br />
d’Oro in 2017 at the prospect of working<br />
with new varieties in a new-to-me<br />
region. It has been an honor to put my<br />
winemaking stamp on the wines here.<br />
What are the three most critical things<br />
you’ve learned in making quality wine?<br />
Patience—waiting for the grapes to ripen,<br />
waiting for the juice to spend the right<br />
amount of time on the skins, blending<br />
until it's just right, and releasing the wine<br />
only when it’s ready; balance—of flavors<br />
in the wine, tannin perception, and oak<br />
impression; and [intuition]—trusting<br />
yourself and your gut to make the right<br />
decisions.<br />
Favorite surprising or unexpected<br />
food and wine pairing? Unagi (eel) with<br />
barbera, but my favorite everyday pairing<br />
is anything barbecued with zinfandel.<br />
What, for you, makes a good wine?<br />
I feel that a great wine contains four<br />
qualities that can be perceived in the<br />
glass: fresh fruit, minerality, spice/herbs,<br />
and structure.<br />
What makes your wines unique? All in<br />
all, our wines at Terra d’Oro come down<br />
to balance. I try to create wines that will<br />
please the newest of wine consumers<br />
and the restaurant sommeliers—always<br />
aiming for approachability and ease of<br />
enjoyment.<br />
Photo courtesy of Emily Haines.<br />
18 stylemg.com | DECEMBER <strong>2022</strong> | /stylemediagroup /stylemediagroup /stylemediagroup /stylemags
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