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.

Watch the tasting here.

Guests include:

• 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.

Download the tasting mat here.

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