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    Posted on December 1st, 2025

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    Dec 6 – Arnaud Weyrich – Roederer Estate

    My guest this week is Arnaud Weyrich, long time winemaker at Roederer Estate in Anderson Valley.

    My enthusiasm for this California bubbles producer goes way back.  Dr. Michel Salgues was an internationally renowned winemaker and consultant, best known as the founding winemaker for California’s Roederer Estate. He was highly regarded for his expertise in sparkling wine production and passed away in October 2017 at the age of 70. I met Michel at the winery and did a live show from the winery with him, I’m guessing around 2007.

    Since 1982, Roederer Estate has been dedicated to crafting exceptional sparkling wines in California’s Anderson Valley. Founded by Jean-Claude Rouzaud of Champagne Louis Roederer, the estate was built on the belief that estate-grown fruit and meticulous winemaking are key to quality. Combining centuries-old traditions with the unique terroir of Mendocino County, Roederer Estate continues to produce méthode traditionnelle wines that honor both its French heritage and its California home. Follow Roderer Estate on Facebook

    The line-up of award winning wines from Roderer Estate

    Arnaud Weyrich began his career at Roederer Estate as an intern after he graduated in 1993 from the prestigious Montpellier school, ​“Ecole Supérieure d’Oenologie” with a Master of Science in Viticulture and Enology.  With a strong background in both viticulture and enology, Arnaud put his education to work during his internship. This experience was the start of a great relationship with Maison Louis Roederer, as he later returned to the company and today holds the title of Winemaker and Vice President of Production. After completing his internship, Arnaud moved back to France to be with his fiancée. This move also included a position with a large retail company where he managed all quality control issues for the beverages under the company’s private label.

    With his passion for the wine industry and an interest in moving back to a smaller company, Arnaud happily returned to Roederer Estate in 2000. As assistant winemaker, he supervised all winemaking operations while respecting the 200-year-old traditional winemaking techniques so important to the house style of Champagne Louis Roederer. With a strong and diverse background in all winemaking techniques, Arnaud then moved to Reims where he was the Chief Technical Officer in charge of Development for Champagne Louis Roederer for over a year.  When the opportunity arose in 2002, Arnaud moved his family back to Roederer Estate and has since managed the winery in all aspects, from the vineyard to the day-to-day business.  Arnaud is on Facebook

    Good Life Guy’s Wine of the Week: 
    2019 Roederer Estate  L’Ermitage Brut
    The concept of the vintage L’Ermitage is the same one that is used in Champagne: only the best of the vintage is selected. These are exceptional wines that create a “noble” blend that allows for longer aging, which produces a fine wine with elegance and finesse. Vintage 2019 features aromas of quince paste and light pastry crust. The entry is bright and textured midpalate. A mouthwatering finish is highlighted by pear skin and an even, creamy texture.

    100 Points / Cellar Selection
    If sunshine could be bottled it would be this. Aromas of fresh succulent stone fruit, a hint of yeast, citrus blossoms and notes of quince on the nose. The mousse is creamy and light with baked red apples, blood orange zest, white grapefruit, sticky caramel and layered salinity with a mouthwatering finish. — Wine Enthusiast, Tonya Pitts, Aug. 2025

    Order a bottle or two today and be ready to celebrate with style!
    Jacob Liquor Exchange

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    Posted on November 24th, 2025

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    Nov 29 – German Baking

    I’m having trouble with how fast time flies…this is the last show for November and next thing you know it’s Christmas!

    My guest this week is  Heidrun Metzler with her new book German Heritage Baking, a perfect book for holiday entertaining or gift giving.

    German Heritage Baking has excellent and extensive sections on ingredients, and techniques, for all the background information you could need. The recipes are then ordered into three sections, Cookies, Cakes, and Mürbeteige (broadly speaking tarts and pastries), and there is also plenty on toppings and fillings and the like. It all adds up to a treasure trove of baked goodies.

    This book brings authentic German flavors into your kitchen with clear instruction, cultural insides, and stunning photography. Whether you’re seasoned bake or just starting out these time-honored recipes will connect you to a rich tradition of baking. It’s as if Heidrun is right there in the kitchen with you.

    Each recipe is crafted to perfection in this must-have companion for your kitchen. The level of detail ensures novice bakers can bake confidently, creating successful recipes, and seasoned bakers will appreciate the variety of recipes to deepen their art. Dive into the tradition of German desserts. Indulge yourself into the deliciously flavorful world of German baking with Heidrun Metzler. With over three decades of experience and a rich family baking tradition, Heidrun simplifies European baking, making it accessible to everyone. Through her book, you’ll master everything from delectable Traditional German Cheesecake to refreshing Strawberry Yogurt Cream Torte and festive Spekulatius Cookies.
    Heidrun guides you with step-by-step instructions and tutorial video resources, making it easy for novice and expert bakers to create mouthwatering European desserts. Order your copy today!

    Heidrun’s debut book, German Heritage Baking, Volume I, has been recognized with multiple honors, including the National Indie Excellence Award and the American Legacy Book Award. These accolades reflect her dedication to quality, authenticity, and the art of baking. The companion volume, German Heritage Baking, Volume II, will be published in 2026.

    Heidrun Metzler is a German-born baker and author with a social pedagogy and early childhood education degree. She learned baking from her mother, aunt, and grandmother and has been creating recipes since trying out her own crust for a fresh fruit tart at the age of ten. Travels to countries like France, Austria, and Italy and relocating to the United States gave her even more baking inspiration. When she’s not baking, Heidrun enjoys spending time with her horses and practicing natural horsemanship and trick training. She’s also a published children’s book author and photographer. All photographs in this book are by the author unless otherwise noted. Heidrun Metzler currently resides with her husband on a farm in Hawaii.

    Connect with Heidrun on her website and her Vimeo channel, where bakers can find videos for successful baking.

    Later in the show my good friend Marty Johnson joins us to talk about the Garden Centers transitions to a true WINTER WONDERLAND of decorations and seasonal fun.  There are many holiday workshops avaialable, and some of the freshest Christmas trees in town.

    Good Life Guy’s Wine of the Week:
    Taylor Fladgate 10 Year Tawney Porto
    Lovely aromas of flan, caramel and egg custard with a hint of toffee. Medium-bodied, with a light sweetness and a refined, clean finish. Tastes older than 10 years. An exceptionally fine old tawny blend, aged for 10 years in oak casks. Elegant and smooth, combining delicate wood notes and rich mellow fruit, it is bottled for immediate drinking. A superb dessert wine, particularly with dishes made with chocolate, coffee or almonds, Taylor’s 10 Year Old Tawny may also be served at the end of the meal in the same way as Vintage Port.

    Taylor Fladgate today is the namesake property of the Fladgate Partnership, made up of three of the most historic and highly regarded Porto houses: Taylor Fladgate, Fonseca and Croft. Partnership Portos are produced with the attention to quality that is the standard to which all other Port wine houses aspire. It is a family-run company, with the present members representing the eighth generation of the Yeatman family, originally from the Port house of Taylor, Fladgate & Yeatman, now with more than 300 years of history. The group owns several of the best-known wine estates in the Douro Valley—including the famous Quinta de Vargellas and Quinta do Panascal—totalling more than 290 hectares of A-classified vineyard. It also has interests in tourism and catering.

    93Robert Parker, 93James Suckling, 91Wine Spectator, 90Wine Enthusiast

    Get yours today at Jacob liquor Exchange on N. Rock Road

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    Posted on November 19th, 2025

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    Nov 22 – Outdoor Turkey Cooking & more!

    My guest this week is BBQ Guru “Meathead” for a return visit to talk TURKEY.  It’s all about turkey and the many ways you can prep, cook and enjoy the holiday bird.

     

    My first USAF assignment after completing F4 flight training was to Torrejon Air base North of Madrid in 1978. When I first arrived in Spain we decided to “live on the economy” versus living in base houseing.  We had a great house out in the country…with a very small oven.  The perfect excuse to fix our Thanksgiving bird on the Weber.  No experience, no recipe, no worries!  I banked the coals  on both sides of the kettle, put the butter-rubbed and seasoned turkey in a foil pan, the bird placed in the middle with all that indirect heat a few chunks of cherry wood, and the rest is T-bird history.

    Needless to say that Thanksgiving was a big hit with our guests and I haven’t used the oven on turkeyday ever since.  While you may miss the smell of the oven roasted bird, if you open a bottle of Spanish Cave, pull up a chair outside, you can have even more fun.  Ever since, reardless of weather, that’s where you’ll find me.

    I have created many recipes for preparing the perfect turkey.  More importantly I have used most every form of outdoor cookery you can imagine.  In addition to the trusted Weber grill, I have used a BIG Green Egg, an offset smoker, a Kamado Joe and a turkey fryer.  The possibilities are endless, and have never had a turkey failure!

    Meathead will share some of his best turkey buying, prepping and cookery techniques to insure a most enjoyable Thanksgiving for you and yours.  Don’t forget, while the bird is roasting, you must enjoy some Cava, Champagne or California bubbly! 🙂

    Learn more about Meathead and check out his many recipes for outdoor cooking at www.amazingribs.com

    Meathead is the publisher of amazingribs.com and the author of most of the content on his website. He’s a member of the Barbecue Hall of Fame and the author of Meathead, The Science of Great Barbecue and Grilling, a New York Times Best Seller and named one of the “100 Best Cookbooks of All Time” by Southern Living.

    His dad was the first to call him Meathead after watching Archie Bunker and now everyone calls him that. No offense taken. In fact, he love’s it. It’s better than what his editors and wife call him. He says: If you’ve read this far, you’re my BBQ buddy and you can call me whatever you want. Follow Meathead on Facebook

    Need more turkey tips for the holidays? Meathead’s downloadable eBook Turkey Outdoors Made Easy delivers 25 tested recipes, giving you everything you need to achieve amazing smoked or grilled turkey.

    Good Life Guy’s wine of the Week:
    One of many great choices that compliment the diverse flavors, textures and colors of the holiday table.

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    Posted on November 10th, 2025

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    Nov 15 – Trione Vineyards & Winery

    My guest this week is John Duckett, winemaker extraordinare at the beautiful Trione Vineyards and Winery in Geyserville California.

    At Trione they farm more than 600 vineyard acres across Sonoma County’s most renowned appellations: Alexander Valley, Russian River and Sonoma Coast. Winemaker, John Duckett, celebrates nature’s bounty by gently elevating the natural aromas and flavors that come directly from the terroir. He approaches winemaking with a with a delicate touch, ensuring varietals remain true to their origin. Collaborating with Vineyard Manager Kris Hicks, John aligns with the family’s belief that truly memorable wines can only be made from the highest quality grapes.  www.trionewinery.com

    “Our vision was to look at the grapes that we had; all of the varieties from the several ranches and appellations and take the top three percent to make Trione wines. We’d select the varieties from locations where we thought the soil was the best and the clones were the finest and bring those into our winery. We wanted to do something that set us apart from many other wineries. With the  technology in the wine industry being so shared, the difference is the vineyards.” –Mark Trione  Follow Trione Wnery on Facebook

    “Growing up in Sonoma County, the wine industry was always around me, but I never pictured myself making wine.  Looking at it now, I couldn’t imagine doing anything else.  Wine is one of those things where you can never truly know everything, and this is precisely why I love being a winemaker. “–John Duckett

    John is a native to Sonoma County and turned a passion for gardening and science into a career in winemaking.  A competitive swimmer, John went to UC Davis to be on the swim team but he soon decided to shift gears and focus on academics. He explored enology and viticulture and after just one class he was hooked.

    Seeking experience, John interned at J Winery and Korbel Winery during the summers and headed to Delegat Wine Estate in New Zealand after graduation.  Returning home, John was offered the position of enologist at Jordan Winery, further increasing his knowledge of fermentation science and soil mapping.  In 2016, John was named assistant winemaker for Jordan where he expanded his winemaking repertoire making Chardonnay and Cabernet Sauvignon.

    Good Life Guy’s Wine of the Week: 
    2023 Trione River Road Ranch Sauvignon Blanc, Russian River Valley
    This Sauvignon Blanc displays bright aromas of Honeycrisp apple, lime, and orange blossom. The crisp, fruit driven palate explodes with
    layers of pineapple, passion fruit and peach, then finishing with a savory wet stone minerality. ABV 13.4%

    This is one of Good Life Guy’s favorite Sauvignon Blancs 🙂 Get some at Jacob Liquor NOW!

    Learn more about this wine here!

    GOLD MEDAL
    San Francisco Chronicle Wine Competition, January 2025

    GOLD MEDAL
    2024 Oyster Riot, Old Ebbitt Grill, November 2024

    91 POINTS
    “Vibrant nose of crushed herbs, lime peel, sliced apples and guavas. Some floral notes. Crisp and crunchy with vivid acidity and a medium body. A refreshing and tense sauvignon. Drink now.”  –James Suckling, May 2024

    90 POINTS
    “Pale, youthful appearance with a slight green tinge. Exuberant and bright, with lively aromatics of citrus, passionfruit, guava, dill, and tarragon. Lifted and refreshing on the palate, with fine acidity. Excellent precision with pure primary fruit notes, crisp acidity, bolstered by nice length on the finish. Cool fermented in stainless steel to maintain the vibrant character. ”  –The Tasting Panel, September/October 2024

     

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    Posted on November 4th, 2025

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    Nov 8 – Duck vs. Turkey :-)

    My guest this week is Joey Jurgielewicz III the generational leader of Joe Jurgielewicz & Son, Ltd, the family business is raising primo ducks raised in a humane envoirment and offered to some of the top restaurants in addition to the public.

    Today, Joe Jurgielewicz & Son, Ltd. (JJS) is one of the leading Pekin duck suppliers in North America. The company employs over 250 Pennsylvanians, and partners with 43 local farm families throughout Pennsylvania to raise JJS Pekin ducks. These same ducks are descendants of the original Long Island ducks that Dr. Joe’s grandparents raised on their farm in Long Island. Throughout the years, the staff geneticists at JJS have hand-selected the perfect breed of ducks for their clients. The JJS breed is favored by leading chefs for its perfectly balanced meat-to-fat ratio, giving clients the signature, succulent flavor of the famous JJS Tasty Duck. The Jurgielewicz family is proud to continue its 91 year tradition of providing the highest-quality Pekin duck products and world-class service to clients globally for generations to come.

    Joe Jurgielewicz & Son, Ltd. was founded on the core belief that all their ducks must be treated humanely. The Jurgielewicz ducks are raised free-roaming in large temperature-controlled barns and are fed only a nutritious diet of corn and soybeans. The ducks are never fed any antibiotics or hormones to promote growth. Joe Jurgielewicz & Son is the only duck farm in America with two “round-the-clock” veterinarians as well as a full-time duck welfare specialist to train employees and conduct duck welfare audits.

    Take the time to watch this informative video and you may be convinced that instead of turkey this thanksgiving, a beautifully prepared duck is a great choice.  Visit www.tastyduck.com

     

     

     

     

    In the second half, I’ll be talking to Nataly Rayas, Oenologist and winemaking team member at Folktale Winery and Vineyards.  You learn a little about the Monterey AVA and more importantly about a pair of fine wines for Thanksgiving.

    Nataly is a winemaker from the Monterey Bay. She was born and raised in Monterey, CA and attended UC Santa Cruz (go banana slugs!) where she studied Literature and Classical Studies. As a self-identified right-brained person, she grew up gravitating to the arts– writing, theater, photography, among others– she discovered winemaking in 2021 which completely altered her relationship with science. She spent her first years in the wine industry harvest-hopping between hemispheres until she was hired full-time at Folktale Winery & Vineyards.

    Good Life Guy’s Wine of the Week:
    Two fine wines Folktale Winery & Vineyards perfect for Fall and Thanksgiving…
    And both with Tasty Duck!
    2021 Folktale Riesling, Santa Lucia Highlands AVA, Monterey County
    Dry Riesling for Dry January: Cold, slow fermentation in stainless steel, then tank-aged to bring out crisp green apple, Meyer lemon, and a touch of soft beeswax, followed by guava, kiwi and bananas met with melon, lime zest and a grepaefruit nose. Bright and fresh on release with almost nutty palate with undertones of pear and cream. Time in bottle has matured the aromas and flavors and demonstrate how nicely Riesling ages. ABV11.8%  Learn more: Riesling

     

    2023 Folktale Whole Cluster Pinot Noir, Monterey County AVA
    Lively and fresh on release, with red fruit notes of strawberries, fresh cherries, and plums. The savory richness from whole cluster fermentation adds dried herb and fresh grassand forest flavors.  As the wine has aged, there is alreadya gorgeous intgration of flavors as they evolve into deeper, darker notes of tobacco leaves and tea.  There is a hint of woodspice on the finish. ABV13.3%  Learn more: Whole Cluster Pinot

    Buy the Pair at Jacob Liquor Exchange on North Rock Road!

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