About Us
Having grown up in an extended, Italian
immigrant family, homemade red wine was served by my grandfathers
to everyone at the dinner table (including us kids) during
our highly-animated, multi-course, home-made, eat-until-it-hurts-because-it-is-so-good
meals (for us kids, my grandfathers would serve a little wine
and a lot of water, but, as we got older, they served us more
wine and less water, until, as teenagers, we were served straight
wine...our rite of passage). As a result, wine is perceived
as simply another component of our meal. Our approach
to crafting our wine reflects our philosophy that food and
wine are complimentary and to be enjoyed with each other.
My wine-making began when I started making
wine with my immigrant Italian grandfather and my father in
the mid-1960's while I was in graduate school. After
finishing graduate school in 1969, I moved to Davis for my
first job in city management, and then discovered that UCD
had a whole school of enology and viticulture. However,
having just started my first job out of graduate school, being
married with small kids, and having a mortgage, it was not
possible to pursue a degree in enology at that time.
So, while working full-time, I took wine-making classes through
UCD's Extension Service and continued to make wine at home.
After retiring as City Manager of Davis in 1991, I
continued to make wine at home, and did management consulting
for several years, including serving as the Interim Executive
Director for the California Gambling Control Commission in
2000, after which I decided that, after 31 years, I had had
enough of politics. For years, friends had been suggesting
that I should sell my wine. In 2001, I decided to do
so and began developing my business plan. In 2002, Traverso
Wines started its wine-making operation,
released its 2002 vintage wines in 2005, and they are now
available for your dining enjoyment (please refer to our
"Wines" page and to our "Dining" page)!
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As a reflection of this philosophy
about food and wine, we have developed a suggested food
and wine "Pairings" page
in our web site for your dining enjoyment. As
we develop more suggestions, we will add them to this
section. If you have any suggestions for us to
try, please send us an email and share them with us...we
appreciate, and are open to, your suggestions.
"Buon appetito!" |
Carli & Bob Traverso: Doing Cooking
Demo on Bob's Italian-Style Stuffed Grape Leaves at
the Slow Food Festival at Copia in Napa.
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