Merry Edwards

The Essentials Wine entered the kitchen first. Merry Edwards says, “When I was a teenager, my mother had cookbooks produced by the California Wine Advisory Board. Wine was an ingredient in every recipe, so I started cooking with wine.” That practical use of wine as a cooking ingredient points to a working habit rather than a finishing line. “People frequently ask what is the best wine I have ever made. I tell them it’s not made yet!” she says. The same forward pressure shows up in how Merry Edwards speaks about the work and its obligations. “I believe in giving more.” She adds, “It’s my job to do my day job, but to be a leader and inspire others to give.” The 2013 honor is the fixed date.

Signature

Merry's signature dishes include Coopersmith Pinot Noir, Russian River Valley Sauvignon Blanc, Meredith Estate Pinot Noir, Bucher Pinot Noir, and Georganne Pinot.

In Their Words “People frequently ask what is the best wine I have ever made. I tell them it’s not made yet!” “It’s my job to do my day job, but to be a leader and inspire others to give.”