HeyJaredAmanda McCrossin
Certified sommelier, podcast host & wine content creator. 500k+ followers across platforms, 15+ years in the industry, lover of all things food, travel, and wine. Former wine director at PRESS Restaurant in Napa Valley.
- Indexed issues, last 90 days
- 3
- Latest publication
- Sep 29, 2026
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- Aug 11, 2026
Latest issues
A $600 Chablis and a bowl of popcorn on a Saturday…just because? You bet. (opens the original)
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I’m all for saving special wines. Cellaring is one of the great “worth the wait” buildups in life. It requires intent, patience, and a little burst of “f$ck it, let’s just do it.” But as for that last part, when the moment finally comes to pull the cork, how do you know when? When is the RIGHT time to make good on the investment (which is both time and money), and what if you get it wrong?I had been saving this Chablis for about five years: a 2018 Raveneau Montée de Tonnerre purchased on release
Santa Cruz Mountains: Wine Country Done Quietly (opens the original)
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<img alt="" class="sizing-normal" height="819" src="https://substackcdn.com/image/fetch/$s_!L0w_!,w_1456,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F778d4283-2bf6-4ce6-9872-c81ac718236e_4284x2410.h
🍾 The Two-Letter Cheat Code Hiding on Every Champagne Bottle (opens the original)
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<img alt="" class="sizing-normal" height="720" src="https://substackcdn.com/image/fetch/$s_!2zeC!,w_1456,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Fce989bc0-00f5-4cc1-9744-663b2d753105_1280x720.hei
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