Issue link: http://digital.copcomm.com/i/271567
THE MESSAGE THE VOICE OF FIVE GENERATIONS Muerto is Killing It in Sacto M ike O'Hara and Ralph Bailey are a couple of dream- ers. Because let's face it: What are the odds that two guys from Sacramento who have no previous experience in producing or distributing liquor could make a splash in the tequila business? Well, more than 200 bars and liquor stores in Northern California don't seem to care that they're newbies. The two have a product, Muerto Tequila, that's selling beyond their expectations, and soon they'll be pushing into Southern California. When they met Mike and Cecilia Maestri, things began to click. Maestri had a background in liquor distrib- uting, and he had moved to Mexico to make great tequila. He had the industry savvy that O'Hara and Bailey lacked, and he made a juice they loved. Bingo. They signed on Casa Maestri. Muerto has won more than 20 awards, including Double Golds for the Reposado and Golds for their Silver at the Worlds 50 Best and Spirits of Mexico. They've got their own sales staff and promotional team, but there's no doubt that a deal with a big distributorship would make life easier. But they say they'll continue on no matter what. "I'm a big-adventure guy," O'Hara says. "If we're off the beaten track, that's where I want to be." —John Curley Mike O'Hara and Ralph Bailey with their Muerto Tequila (reposado and silver) at the Sacramento bar Tequila Museo Mayahuel. PHOTO: JOHN CURLEY 22 / the tasting panel / march 2014 Entertaining at Home W inemakers often love to entertain at home and I am no exception. There is something special about receiving guests and making them feel welcome. There are fewer joys in this world better than cooking for others and sharing your culinary creations. I studied for a time at Le Cordon Bleu in Paris, and learned a lot. Mostly it taught me not to be intimidated by cooking from scratch. It's all about good ingredients and planning ahead. I'll often think about a menu all week, make notes, and then survey the store to fine tune everything the day before a party. I think seasonally when I plan menus, and I like to start with the protein and veggies. Roasted salmon with white wine and lemon is one of my favorite dishes for entertaining because it works in all seasons and can pair with orzo and a fresh green salad in the spring, or risotto and kale in the winter. I also enjoy leafing through my Aunt Carolyn's cookbook, Sharing the Vineyard Table, for seasonal inspiration. Wine is always served when I entertain, including some bottles from my fam- ily's vineyards. I usually choose one white and one red. It's good to have a go-to white like our Riva Ranch Chardonnay or Louis Mel Sauvignon Blanc to offer guests when they arrive, and throughout the meal. I'll select a go-to red like our Reliz Creek Pinot Noir or Southern Hills Cabernet Sauvignon and then augment with other complementary wines. In the end, regardless of what you're serving, it's the company that makes for a great party. —Christine Wente, Fifth Generation Winegrower