Julie Schreiber is a consulting winemaker who focuses her work in Napa, Sonoma, and the Livermore Valley. Her repertoire includes supervising the making of superior wines from picking and production to bottling, including Cabernet sauvignon, Sauvignon blanc, Chardonnay, and Pinot noir. Her wines have won award ratings of 90 points and higher. As a consulting winemaker, recent and current clients include Kenwood Vineyards, The Tri-Valley Conservancy, Plata Wine Partners, Terroir Napa Valley, Valley of the Moon, and Yao Family Wines. Julie has worked as Interim Winemaker at Valley of the Moon and Dry Creek Vineyard, Assistant Winemaker for Flowers Vineyard and Winery, Associate Winemaker for Sterling, and Assistant Winemaker for Gallo of Sonoma.
Julie’s passion for food and wine started at an early age. She pursued a degree in Hotel, Restaurant, and Travel Administration at the University of Massachusetts, and then completed professional culinary training at the Culinary Institute of America in Hyde Park, New York. She worked 14 years as a professional chef at some of the most acclaimed restaurants in the San Francisco Bay Area, including Boulevard and One Market. Julie decided to take her passion for wine to the next level, returned to school and completed her Master’s degree in Enology at the University of California, Davis. She has gained valuable experience working at several wineries in Napa and Sonoma, in addition to a stint in Australia.
Julie’s culinary background and impeccable palate give her valuable insight and a unique edge into winemaking. This, combined with her passion for wine, raises the level of what she makes, and compliments her professional expertise. Julie carries her love of food and wine into other related arenas including being a mushroom aficionado. She is the lead chef for culinary events and demos at mushroom forays for David Arora, Relish Culinary Adventures, the Sonoma County Mycological Association (SOMA), the Mycological Society of San Francisco (MSSF) and the North American Mycological Association (NAMA). She is a business partner in Mycoventures, a company that organizes local and international mushroom forays and former Sonoma County Mycological Association (SOMA) board member. She is responsible for organizing events, helps lead forays and teaches people how to cook cultivated and wild mushrooms.
In addition to her work in food, wine and mushrooms, Julie dedicates a lot of time to volunteering with various organizations that include charter membership in Les Dames d’Escoffier of Sonoma (LDEI), acting as round table chair of the Winemaking forum for Wine Women, and as committee chair for the Culinary Committee of NAMA.