Dough is the first ever wine collaboration for the James Beard Foundation. Leading their winemaking is acclaimed winemaker Heidi Bridenhagen, who crafted the wines in concert with a diverse group of chefs and beverage professionals to create the most food friendly wines possible. Wine.com host Gwendolyn Osborn leads a conversation with Heidi along with Clare Reichenbach, the CEO of James Beard Foundation, and Bill Telepan, Culinary Director at The Metropolitan Museum of Art, and together we taste their inaugural Sauvignon Blanc, Chardonnay, Pinot Noir and Cabernet Sauvignon.
- Heidi Bridenhagen, Winemaker, dough Wines
- Clare Reichenbach, CEO, James Beard Foundation
- Bill Telepan, Culinary Director, The Metropolitan Museum of Art
- Hosted by: Gwendolyn Osborn, Wine Educator, Wine.com
Tasting Set Includes:
- dough Sauvignon Blanc
Nice floral aromatics centering on jasmine and lemongrass with layers of lime zest & gooseberry. A round, lush mid-palate with flavors of ripe green melon and grapefruit and bright acid on the finish.
- dough Chardonnay
Delicate richness on the nose, bright lemon citrus and honeysuckle floral notes with a hint of spice. A touch of baking spice adds weight to the crisp palate reminiscent of juicy fresh pineapple, nectarine and crisp Fuji apple, leading to a creamy smooth finish.
- dough Pinot Noir
Subtle dried floral, Classic Oregon tart cherry and red fruit aromas exude from the glass. A bold, weighted palate with notes of rich cocoa, black cherry, and raspberry.
- dough Cabernet Sauvignon
The nose of the wine is characterized by persistent dark fruit, with undertones of brown sugar, cedar and tobacco. Firm tannins upon entry opens to a broad expressive mid-palate, with notes of black cherry, blackberry, plum, blueberry and licorice.
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Dough is the foundation of bread, signifying new beginnings. Like making bread, thoughtful nurturing creates positive change that rises from the simplest of actions. We support the James Beard Foundation’s work to create an inclusive, equitable and sustainable food culture through an annual donation. As a brand, we support positive changes to the culinary arts and beverages professions.
Each glass, bottle and conversation can make an impact, and become a catalyst for good.
Dough is the first ever wine collaboration for the James Beard Foundation, and leading their winemaking is Heidi Bridenhagen, who has received over 200 90-point scores at MacRostie Winery. Heidi crafted the wines in concert with a diverse group of chefs and beverage professionals, all alumni of the Foundation's Impact Programs, to create the most food friendly wines possible.