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May, 2022

green medal award


This year’s winners of the California Sustainable Winegrowing Alliance’s Green Medal Awards have shown a commitment to sustainability that goes above and beyond. They search for sustainable solutions to challenges, and their thoughtful approaches inspire the entire industry to aim higher. All four of these winners demonstrate that sustainability is about constant improvement. We recognize and applaud their leadership.

And now, the 2022 Green Medal Award recipients: Wente Family Estates (Leader Award); Trefethen Family Vineyards (Environment Award); McManis Family Vineyards (Community Award); and Jackson Family Wines (Business Award). Take a bow! 

The Pour

From egg salad sandwiches to quiche to caviar, egg dishes love sparkling wine. Whether you like your bubbles bone dry or with a softening smidge of residual sugar, there’s a style for you. Ask a merchant for guidance, but the label can tell you a lot. Brut sparklers have minimal sugar and a lean, bracing taste. An extra dry bottling will be a tad sweeter and a demi-sec sweeter yet. Sparkling rosé can fall anywhere on that spectrum. If you’re a “Rosé All Day” sort of person, a sparkling wine with a touch of a blush is a great choice for you. 

Meet the Grapes: Explore more wine pairings.

The Recipe

Green Chile and Goat Cheese Frittata

 Long, slender Anaheim chiles range from mild to very slightly hot. If you can’t find them, substitute 1 large green bell pepper. For a spicier dish, use poblano chiles in place of the Anaheims. 

Wine suggestion: California Sparkling wine or California Sparkling Rosé

Green Chili and Goat Cheese Frittata


  • 2 large Anaheim chiles or poblano peppers, about ½ pound (225 g) 
  • 8 large eggs, lightly beaten 
  • 1 green onion, white and pale green part only, thinly sliced 
  • 3/4 teaspoon salt 
  • Freshly ground black pepper 
  • 2 tablespoons (30 ml) extra virgin olive oil 
  • 2 ounces (60 g) fresh, rindless goat cheese   
  • ¼ avocado, sliced, for garnish 
  • Cilantro sprigs, for garnish 

Serves 4


Preheat the broiler. Put the chiles on a foil-lined baking sheet and broil about 6 inches (15 cm) from the flame until blackened all over, about 7 minutes. Cool, peel and remove the seeds. Dice neatly. 

Position a rack in the center of the oven and preheat to 375°F (190°C). In a large bowl, combine the eggs, chiles, green onion, salt and several grinds of black pepper. 

Heat a 10-inch (25-cm) nonstick skillet over medium heat. Add the olive oil. When the oil is hot, add the egg mixture and stir briefly, if necessary, to distribute the chiles evenly. Reduce the heat to medium-low and let cook without stirring until the frittata begins to set around the edges but is still liquid in the center, about 7 minutes. Put about 1 dozen small nuggets of goat cheese on top, spacing them evenly and using all the cheese. 

Transfer the skillet to the oven and bake until the surface is just firm to the touch, 7 to 8 minutes. Remove the skillet from the oven (be careful — the handle will be hot), run a rubber spatula around the edge of the frittata to loosen it, then slide it out onto a platter or cutting board. Serve warm. Just before serving, garnish with avocado and cilantro sprigs. 

Wine Institute is an association of California wineries and affiliated businesses from the beautiful and diverse wine regions throughout the state. Wine Institute works to create an environment where the wine community can flourish and contribute in a positive fashion to our nation, state and local communities. For information please contact