Not Just Another V. Sattui Love Story – Part 2

The Road to Wedded Bliss

Our two lovebirds, Alex and Justine, have been busy planning their wedding with our V. Sattui Wedding Team! Working with our wedding coordinator, Melissa Ferentheil, they came to the Winery for a site visit. The pair are here often to pick up their Wine Club shipments, but Melissa wanted to put them in the mind frame of their wedding guests – walking them past our fountain, through the lush grounds and under our towering ancient oaks. They chose locations for their cocktail hour and the wedding ceremony, then finished in the Barrel Room where the dinner and reception would be held.


Dinner and Reception in the Barrel Room
photo: Shannon Stellmacher

Alex and Justine chose to entertain their guests on Vittorio’s Terrace for their cocktail hour, among the beautiful gardens and stone fountains. The cocktail hour can also take place in the lower courtyard or in our Cellar Club. As for the ceremony, there are so many beautiful options – the romantic tower lawn, the intimate courtyard, or the spacious Barrel Room – and the pair chose a wedding favorite: the courtyard. 

Alex and Justine's picks:

               
 
Cocktail Hour on Vittorio's Terrace       Ceremony in the Courtyard
            photo: Ken Viale

Must Love Dogs

And don't worry – no matter what places they chose on property – they're all dog-friendly! You may remember that Alex and Justine had their dog, Trixie, in tow when they got engaged at our winery – and I have a feeling Trixie will be making an appearance at the wedding. I'm excited to see what special role she might play!


Justine, Alex and Trixie

Michelin-Star Weddings

To help the couple with the sometimes overwhelming amount of decisions, we have put together an extensive list of experienced vendors that we have worked with time and again. Every little thing is covered on that list: talented photographers, videographers, hair and makeup artists, entertainment, florists, and even suggestions for accommodations and transportation.

Plus something that no other winery can offer – Stefano Masanti, our resident Michelin-starred chef from Lombardia, Italy. Stefano has a passion for fresh, local and seasonal cuisine and his wife, Raffa, is a Sommelier who can offer insight into pairing Stefano’s food with V. Sattui’s award-winning wines. He is the exclusive chef for weddings at the winery from April through October.

 

The Wine Tasting

On a sunny day in early May, Alex and Justine brought their parents in for a special tasting at V. Sattui to choose their wines and their menu.


Alex and Justine with their parents

With Melissa’s guidance, Alex and Justine tasted through several of our award-winning wines to decide which ones would be the perfect fit for their wedding. For cocktail hour – they decided on our refreshing 2014 Napa Valley Sauvignon Blanc, the light and fruity 2012 Anderson Valley Pinot Noir, and the cult-favorite 2012 Crow Ridge Ancient Vine Zinfandel to wet their guest’s whistles and get the party started. To pair with dinner – the rich and buttery 2012 Reserve Chardonnay and our intense, mountain-bred 2010 Mt Veeder Cabernet Sauvignon. And a special indulgence for the head table only – our plush and earthy 2008 Vittorio’s Vineyard Cabernet Sauvignon. Let me just say, they have GREAT taste.


Their wedding wine line-up

 

And no, they didn’t forget the sparkling – apparently Justine is a bit of a “bubbly-head,” so instead having it just served for the toast, she wants the sparkling flowing “all night long!” Prestige Cuvee for everyone! Alex laughed that we probably won’t see her without a champagne flute in her hand. 

 

The Menu Tasting

Alex and Justine brought their wine list with them to the V. Sattui kitchen for their menu tasting with Stefano and Raffa.


Raffa, Alex, Justine, and Stefano

Choosing from Stefano's generous menu offerings (he has pages and pages of enticing hors d’oeuvres, first, second and even third courses, desserts and cakes, like carmelized red beet, almond cheese and crispy almond tuile or rabbit galantine, red onion Italian compote and crispy parmesan), the couple had previously narrowed down the options for dinner service to several possible appetizers, salads and main courses. They were ready to see the chef perform his culinary magic as he prepared each one for them to taste and to make a final decision on the menu.

Bite after succulent bite, Stefano went back and forth between their table and the kitchen, showing them what an addition of this or that to a certain dish would do to the flavors, aware that every part of their special day should be just so. This intimate, chef’s table experience gives the wedding couple a chance to get to know Chef Stefano and his team. Raffa helped them to understand what dishes would go best with their newly-chosen wines. So check chicken, beef or fish – and be prepared to have your tastebuds amazed!

 

Next Steps

Now it’s time for Alex & Justine to relax and enjoy the days leading up to the big day. And when they say "I do," There are sure to be fireworks – because they will be saying their vows on July 4! I cannot wait to see the photos. Be sure to check back for the final installment on Alex and Justine’s road to wedded bliss!

 

Jennie & Jed’s Wedding

Fine wine, romantic vineyard views, and lush grounds entice countless visitors to V. Sattui Winery each year.  It’s easy to see why so many couples fall in love, get engaged, and get married here. Couples who marry at the winery become part of  V. Sattui’s rich history, with their milestone moments and fond memories deeply rooted in our soils.

 We recognize each couple has a unique flair, and on their wedding day, it’s important to showcase their unique taste.   We are experienced in masterfully customizing our lush landscapes and picturesque spaces into idyllic wedding scenes.   The result is a spectacular occasion to cherish for a lifetime.

We congratulate Jennie & Jed who chose V. Sattui Winery to host their beautiful May 2015 wedding – it was truly a perfect pairing! Chantel Giongco took these gorgeous images.

Here’s a behind-the-scenes look at their grand affair: 

The bridal party dazzled with excitement on our Vittorio’s Terrace as they prepared for the big moment.

Meanwhile, our subterranean barrel room was transformed into Jennie & Jed’s vision of elegance.

As Jennie’s brother walked her down the aisle, her smile at her future husband, Jed, was shining bright in the Napa Valley sunlight!

As Jennie & Jed performed the cake cutting ceremony as husband and wife, it marked a new beginning in their relationship – and the start to our thriving summer wedding season!

Cheers to Jennie & Jed! May your glasses always be full –perhaps with some award-winning V. Sattui wine?

Staff Feature: Mark Roomian, proud father and master BBQer

Mark Roomian
Wine Consultant

 

Mark Roomian and his loud shirts (I like to call him Marky Mark and the Funky Shirts) have been a fixture here at the winery for many years – since May of 1997. If you’ve ever visited the property, you’ve probably heard him. His booming voice and roaring laughter can be heard all throughout the tasting room. Working up front, I remember no matter where you were working, you could always pick Mark’s voice out of the din, ringing clearly through the tasting room.

What you might not know about Mark is that he is an avid Zin lover, master BBQer, and father to two beautiful girls, Tori and Bianca. I talked with him about the secret to great BBQ and his proudest moments as a father.

 

Oriana LaForte: What do you think is the most important thing people should know about V. Sattui?
Mark Roomian: That this is a privately-owned business. Still small-family owned and based on old traditions. I still remember when Dario would be here on a Saturday, and he would do the job of the stockers – taking the dirty glasses from behind the bar and washing them in the back and bringing them back out on the floor. He is like that, you know. When you see the guy you work for mopping the floor next to you at the end of the day, that's the place I want to work.

OL: What is your favorite wine?
MR: Zinfandel. I just love the variety you can have. Look you can line up 7 different Pinots and know it’s a Pinot Noir. Same thing with Cab – and dont get me wrong, I love Cab. But Zin – some Zins can be light, some heavy, you can have jammy, or earthy or fruit-forward or peppery – it is just so unique!

OL: And your favorite V. Sattui wine?
MR: Black Sears Zinfandel – that pepper aroma just reminds me of a juicy pepper-crusted ribeye coming right off the grill.

OL: And it goes great with BBQ. You do some BBQ work on the side, right?
MR: I love cooking BBQ. David [of Double D's BBQ] and I go to the Rib Cook-off [in Reno] almost every year. We should be there this year, too. Labor Day weekend.

OL: What is your favorite BBQ?
MR: Whole hog, or brisket. They take longer, but it’s worth it! I helped David do the hog for the employee picnic last year. We watched it for three or four days and man was it good.

OL: Oh yea, I remember that. That was beautiful – juicy and tender and fatty and flavorful – and you know I’m from the South! Any tips or tricks about BBQing?
MR: The rub is more important than the sauce.

OL: Tell me about your girls.
MR: Tori just graduated from Syracuse with a Bachelor’s degree – she double majored in Political Science and Anthropolgy. Bianca finished up her freshman year at Alabama and is back for the summer. Tori is actually driving back with a friend; since she graduated, she has to bring everything back home.


Bianca (right) at her high school graduation with Tori (left) and their cousin, Audrey

OL: So they’ll be able to spend Father’s Day with you! Do you guys have any special plans?
MR: I think we’ll go to my dad’s, and have a nice family dinner.

OL: A multi-generational Father’s Day celebration, I love it! So what is the best thing about fatherhood?
MR: Seeing how they have the best traits of Suzanne [their mother] and I. They love sports and they are outgoing. That’s definitely from me.

OL: They worked here at one time, right?
MR: Yeah. Tori worked in the gift department and Bianca worked the salad case [deli and marketplace]. 

OL: What would you say is your proudest moment as a father?
MR: I’ve had a lot – and you know how people always tell you how you’re going to be proud when your daughter is born, when she rides a bike for the first time, when she graduates – and you know you will – but when those moments actually happen – man, it’s better. It’s just better than anyone ever said. I think one of the proudest moments was when Tori got her acceptance letter from Syracuse. Because we didn’t really expect it to happen, but when it did – I mean, wow. That was big.

 

Advice for Graduates—and the Rest of Us

We’d like to offer the graduates of 2015 a little advice as they head into a new chapter of life.  Our V. Sattui staff shares their words of wisdom for graduates, and for anyone else who needs it.
 

John Winkelhaus 
Vice President, Operations
•    Put $5 of every $100 in a savings account and never touch it.  Easy to say, tough to do.
•    Set goals, set a plan to achieve those goals, work your plan.
•    Life is short.  Have fun, love hard, take what you do seriously—but not yourself.  Laugh a lot, especially at yourself when appropriate.

Lorie Clift
Staff Accountant

"When you land your first job begin to put money away for your retirement.  If you aren’t eligible to save into a retirement plan right away, then put money into a savings account that comes directly out of your paycheck.  This way you will never notice any difference when you can put it to a retirement account.  Attempt to put 10 percent away every paycheck, and don’t leave it in a savings account, put in a money market or something that will make your money work for you.”

Pat Krueger
Vice President of Events

“Never stop learning.”

Jim Montalbano
Wine Consultant

 “My best advice for a college grad is not to be discouraged if they cannot find a job in their major. They may find that some things they learned in college have a direct application in their current work or even their personal lives."

Michelle Shafrir
Enologist

“My advice would be: Don’t be practical. Take risks. You’ll find that as you get older it gets harder to take a chance on something different. So seize the day, explore your passions and see where they take you.” 

Chris Rota
Wine Consultant

“While graduation may be an accomplishment, it is really a humble beginning to life.  Learning (aggressively) can never stop.  One of the best tools for learning is your Word Power and that is not just your ability to explain things to others, but to explain to yourself as well. Grammar and syntax are equally important.  I cringe when I hear ‘Where are you at…???’  OR ‘I had to ran all the way’, OR ‘I have just rang it up.’  No matter how well you have mastered your discipline(s), if you have not mastered your language, you are destined for difficulties.

Brook Rasmussen
Wine Club Assistant

“I’ll pass along the best advice my Mom gave me– don’t get arrested!”

Fernando Hernandez
Shipping Assistant

Fernando chose to share a link to four of the most inspirational, life-changing TED talks for students.  They’re definitely worth checking out!

 

And most importantly…