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Author: Csilla Kato

About The Author

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.

An Underdog Revisited: 8 Reasons to Have More Vermouth in Your Life

Vermouth is as much a potion as a botanical tonic, the ultimate cocktail builder, and also a cocktail in its own right. More often than not, this specialty wine attracts very little attention, and not always niceties. In theory, every proper bar needs vermouth for the most classic mixed drinks: Manhattan, Negroni, Martini, and most recently the Swing State cocktail.

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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.

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