Csilla Kato

Csilla Kato, DWS, was born and raised in beautiful Budapest, Hungary, and was bitten by the wine bug during high school when she helped with regular tastings at her brother’s wine shop. After a short stint in law school, she changed her focus and spent five years earning her Masters degree in Fermentation Science and Post-Harvest Technologies. Right after graduation she had the opportunity to work and travel and landed a harvest in Sonoma, California.

Csilla worked with Zinfandel, Cabernet, and Chardonnay while learning the process of winemaking first hand in the famed Ravenswood Winery. After her first harvest she was hungry for more and went on to take part in harvests in Italy, Hungary and New Zealand, as well as Napa. She has spent years working in winemaking labs analyzing the myriad of aspects that make wine great while also making great wines along the way. In 2007, she began work at Beringer Vineyards as an Enologist and eventually assumed the role of Associate Winemaker with a few labels under her supervision.

Tokaj1

Top Ten Reasons You Need to Taste Tokaj

Even though a vast majority of my winemaking career has taken place in California, I cannot ever hide the fact that my heart belongs to Hungary. Ten years ago, I had the good fortune to work a harvest with Kiralyudvar Winery and spend a few months tasting wines all around Tokaj. I came away from that experience with an even stronger love and appreciation for this special region in my home country and what it has to offer.

Harvest Bordeaux

What it’s Like to Work a Wine Country Harvest

First off, I think perhaps this should be titled “How to Survive Crush.” Second, while working in a winery seems amazingly fun, and eternally romantic for most people, the reality is…it is romantic and fun and totally rocks! (You thought I was going to say it’s drudgery, wink wink). There’s no denying that harvest is …

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