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Style: Folsom | El Dorado Hills

A Beer & Wine Lover's Guide to the Region

Jul 25, 2017 12:38PM ● Published by Sharon Penny

Photo ©hiddenhallow -

With a bounty of breweries and wineries in our backyard, we thought it’d be beneficial to put together an entire guide of our favorites. Read on to learn about the passionate people behind the pours, discover where the best tasting rooms in town are, find local restaurants cooking up beer- and wine-spiked dishes, and more. 


The act of making beer and wine is an act of community—a way of bringing people together. We asked local makers, and masters of their craft, to tell us their stories—stories that are bound to give you, the humble consumer, an appreciation of the heart, soul and commitment that goes into every harvest, every brew and every pour. 

Mike Mraz

Mraz Brewing Company

2222 Francisco Drive, Suite 510, El Dorado Hills, 916-934-0744

Mike Mraz is a down to earth kinda guy. Actually, “down to dirt” might be more accurate. A keen devotee of all things wheeled, Mraz recalls, “My childhood was pretty much riding motorcycles and playing in the dirt.” Aside from being the owner and brewmaster of Mraz Brewing, not much has changed; Mraz is a passionate hiker, motorcycle rider and mountain biker, and just recently completed his first Ironman in Santa Rosa. But whether he’s indoors brewing beer or playing outside, at the end of the day, he’s a competitor. Four years ago, in June 2014 (a mere 13 months after Mraz Brewing’s grand opening), Mraz won two gold medals at the California State Fair for their Window of Opportunity Belgian Tripel and The Cardinal (a Flanders-style red ale). At the time, it seemed like overnight success, but Mraz was no stranger to competition. He moved to El Dorado Hills from Vacaville 11 years ago and started homebrewing a year later. Says Mraz, “I started homebrewing because I’ve always liked craft beer and the experimentation that goes along with it.” Experiment he did, and just two years into it, Mraz was named “California Homebrewer of the Year” in 2008 and 2009. The Maltose Falcons, the oldest homebrew club in America, bestowed Mraz with coveted awards as well. With such a flair for homebrewing, it was a foregone conclusion that Mraz should open his own brewery, and in 2013, Mraz Brewing was born. If you think all that winning might give Mraz a big head (unintended beer pun; you’re welcome), think again. Mraz says with a laugh, “I opened the place and hired myself. Nobody else wanted the position.” 


Favorite style of beer: Belgian Golden Strong or Saison

Favorite beer and food pairing: Mraz Window of Opportunity (Belgian Tripel) with a charcuterie and cheese plate

Top 3 local beers to taste now: Mraz The Cardinal, Mraz Infernus, Berryessa Double Tap

What you like most about local beer: The diversity and freshness; plus, it’s always nice to know the people who make it and give them my support


Best One-Stop Shop

With multiple tasting rooms all in one place, you can point your Uber driver to any one of these and cavort freely.



Amador 360 Winery Collective
18590 State Hwy 49, Plymouth

Camino Wine Tasting Plaza
3500 Carson Road, Camino

Old Sugar Mill
35265 Willow Avenue, Clarksburg

The Underground Tasting Room
900 2nd Street, Sacramento

Andy Klein

The Monk’s Cellar

240 Vernon Street, Roseville, 916-786-6665

The Monk’s Cellar is relatively new to Downtown Roseville, having opened in 2014, but Andy Klein is no newcomer. His first brewing job was with Sacramento Brewing Company back in 1995, he graduated the American Brewers Guild in 1996, and has worked in and around the Greater Sacramento region ever since. But he always dreamed of opening his own brewery “with a European/Belgian vibe.” The fact that Klein, along with business partners Paul Gould and Tom Rotelli, was finally able to realize his dream in his hometown has made it all the more special. “I grew up in Roseville, not far from where we opened The Monk’s Cellar. I remember as a child when Downtown Roseville was the place to be. We went down there for shopping, to watch movies, go out to dinner, etc. It’s nice to be a part of the renaissance and redevelopment of downtown.” Experience lends weight to The Monk’s Cellar’s success. Between Klein and co-brewmaster Peter York there’s a combined 40 years of experience (and according to Klein, between the two of them they’ve won well over 100 awards)—and that may be what ultimately makes their beer stand out from the crowd. “I’m fortunate to have Peter York as a co-brewmaster (quite honestly he does most of the work)...we both subscribe to making a variety of classic-style beers that are balanced and that everyone can enjoy. Many breweries are focusing on the latest craze in the industry; we believe in making great beer that has stood the test of hundreds of years from around the world.” Amen to that!


Favorite style of beer: English bitter (ESB, best or ordinary bitter)

Favorite beer and food pairing: A Belgian Wit (such as our Biere Blanche) with fresh chevre and a bit of lemon zest

Top 3 local beers to taste now: Auburn Alehouse Gold Country Pilsner, The Monk’s Cellar Biere Blanche, Loomis Basin Mandarin Wheat, Crooked Lane Kolsch, anything in the Crushable series from Moonraker

What you like most about local beer: It’s an amazing community of supportive people and businesses. I know if I ever need an ingredient or have a problem or a question, I can pick up the phone and any of the local brewers will be there to help. This collaboration is what has gotten the craft industry to where it is today. When you buy and support local, you’re supporting this community.


Best for Live Music 

While you’re sipping, delight another one of your senses with great live music at these local spots.


Cante Ao Vinho
5250 Front Street, Rocklin

Dono dal Cielo Vineyard
6100 Wise Road, Newcastle

Helwig Vineyards and Winery
11555 Shenandoah Road, Plymouth

Naggiar Vineyards and Winery
18125 Rosemary Lane, Grass Valley

Mastroserio Winery
7351 Fairplay Road, Somerset

Jeff Meyers

Terra d’Oro

20680 Shenandoah School Road, Plymouth, 209-245-6942

Jeff Meyers’ path to winemaking was a short, straight line of pure happenstance. At a UC Davis football game, during a conversation with a teammate on the sideline, Meyers learned that UC Davis offered enology (winemaking) as a major. (His hastily declared major at that time was bacteriology.) Intrigued, Meyers took an introductory course the following quarter and, as Meyers recalls, “Two weeks into the class I transferred into enology and never looked back. It was the best decision I ever made.” After graduating first in his class, he took a job two months later at Montevina, which became Terra d’Oro. Starting out, Meyers recalls that the biggest challenge was the difference between theory and practice. “I left school knowing more about why you would filter wine but not how to actually do it. I also think there can be a very romantic misconception about winemaking, [as] winemaking, particularly at the entry level, is hard, dirty work. You’re hot, tired, sweaty and sticky all the time. You have to love it.” Thirty-five years later, Meyers’ love of winemaking has deepened with age. What’s the draw? “Harvest,” he says. “There’s nothing like harvest. It’s a ton of work and it’s long, hard and pressure-packed, but I love it. There’s something cathartic about it. You shed your skin and start anew each year. Every harvest holds that promise to every winemaker to be the very best one’s the very essence of winemaking.”


Favorite varietal: Chardonnay from Chablis; Sangiovese grown in Montalcino, Italy, is a close second—unless I’m feeling flush—then first-growth Bordeaux that’s at least 15 years old (ideally shared with a group of friends who love and appreciate fine wine)

Favorite wine and food pairing: Zinfandel and medium-rare Amador County spring lamb chops with some rosemary; although wild boar ragout over pappardelle and Zinfandel is damn good too

Top 3 local wines to taste now: [Anything from] Renwood Winery, Sobon Estate and Borjon Winery

What you like most about local wine: It’s made by my friends


Soak in the Views

Next to food, the best pairing with wine or beer is a gorgeous view. Soak it all in at one of these locales.

Amador Brewing Company
9659 Main Street, Plymouth

Avio Vineyards
14520 Ridge Road, Sutter Creek

Gold Hill Vineyard and Brewery
5660 Vineyard Lane, Placerville

 Holly’s Hill Vineyards
3680 Leisure Lane, Placerville

Lewis Grace Winery
2701 Carson Road, Placerville

Mount Aukum Winery
6781 Tower Road, Somerset

Rancho Roble Vineyards
340 Fleming Road, Lincoln

Sentivo Vineyards and Winery
7460 Fairplay Road, Somerset

Story Winery
10525 Bell Road, Plymouth

Marco Cappelli

Miraflores Winery

2120 Four Springs Trail, Placerville, 530-647-8505

Marco Cappelli has been a winemaker since 1987, and his life story is as vibrant as the wines he produces. The son of Italian-born parents, Cappelli grew up in Monterey and Carmel. After some casual college mead-making led to an introductory wine class at UC Davis, he caught the winemaking bug the following year and worked a harvest at Napa’s Louis Martini Winery. Recalls Cappelli, “The experience convinced me that making wine would be my life’s work.” After obtaining a degree in fermentation science at UC Davis, he spent 20 months in Italy at Chianti Classico and France at Sauternes, before returning to California where he came under the mentorship of the “dean of American winemakers,” the renowned André Tchelistcheff. “André was my mentor and not only guided me through those formative early years but also shaped my overall view of wine and the industry—something I’m still grateful for many years later,” he says. One of Cappelli’s earliest realizations became one of the most long-lasting. Says Cappelli, “It took me many years to understand how modest the winemaker’s role really is in making fine wine. The most important part of the process is ensuring that the vineyards are well-maintained and the fruit is picked at the right maturity. All we really do in the winery is preserve the fruit in the form of wine—the basic quality and character of the wine is already established before the grapes arrive at the winery.  I am reminded of this every vintage.” Cappelli has been with Miraflores since 2014, after 17 years at Napa Valley’s Swanson Vineyards, and his wealth of experience has not lessened the humility with which he approaches winemaking. “There’s nothing especially different or innovative about the way I make wine; in fact, I probably use fewer ‘tricks of the trade’ than most winemakers. Miraflores has a remarkable location and a unique terroir; we try to put less of ourselves in the wine and make more of an effort to showcase the natural character of the fruit.” 


Favorite varietal: White Rhône blends

Favorite wine and food pairing: Short ribs braised in chicken stock and Tawny port with a pinch of star anise paired with an old Mission Angelica

Top 3 local wines to taste now: Toogood Estate Zinfandel,

Elevation Ten Tempranillo, Illuminare Cabernet Franc

What you like most about local wine: Local wines are so compatible with food; they’re balanced and have great varietal focus


Pet Friendly 

Don’t leave them home: Bring your fur babies along for the ride! Pets are welcome at these spots.

Andis Wines
11000 Shenandoah Road, Plymouth

Boeger Winery
1709 Carson Road, Placerville

Casque Wines Tasting Room
9280 Horseshoe Bar Road, Loomis

Crystal Basin Cellars
3550 Carson Road, Camino

D’Artagnan Vineyards
813 Sutter Street, Suite A, Folsom

 Everhart Cellars
5821 CA State Highway 49, Pilot Hill


Sera Fina Cellars
17000 Latrobe Road, Plymouth

Via Romano Vineyards
3400 Carson Court, Placerville

Viña Castellano
4590 Bell Road, Auburn

 Joe Shebl

Renwood Winery

12225 Steiner Road, Plymouth, 209-245-6979

For Joe Shebl, the journey to director of winemaking and general manager at Renwood Winery was less a straight line and more like a full circle. Explains Shebl, “In 1999, I saw an ad for a cellar worker position at Renwood. I sent my resume in and showed up in a suit and tie for the interview. The winemaker at the time basically hired me on the spot. It was a lot of hard work and commitment, but I instantly fell in love with the job. I have held every position at Renwood—from entry-level cellar rat to working in the lab—and finally made it to assistant winemaker in 2002. Then in 2009, I left to pursue other projects. I returned in 2013 as director of winemaking and general manager.” And Shebl couldn’t be happier. “I love the fact that my first job out of school started here and my journey has brought me back.” Love for Renwood and his winemaking team, and the winemaking process, were all part and parcel of why Shebl couldn’t stay away. Says Shebl, “My job here is amazing in so many ways. Making and sharing wines that bring people enjoyment is by far at the top. I love being outside in the vineyards and working with the land to create wines that people fall in love with. Most importantly, however, are all the amazing people I meet and work with...We have a killer team.” And that team is the key to Renwood’s success. “Without my team, we cannot bring the wine to life. We have a group of guys and girls who truly care and are committed to what we’re trying to do with our wines.” If they care as much as their team leader, then there’s no end to the success that Renwood can continue to achieve.


Favorite VARIETAL: Zinfandel-Barbera blends

Favorite wine and food pairing: Filet with Renwood 2014 Petite Sirah

Top 3 local wines to taste now: Renwood Grandmére, Fiddletown Old Vine Zinfandel, Borjon Barbera Reposado

What you like most about local wine: I believe Amador is one of the most underrated regions in the world, but is becoming more and more popular, so it’s fun to share what this amazing wine-growing region is doing


Kid Friendly 

These wineries and breweries welcome kids, so you can make your next trip a family day out.

Berryessa Brewing Company
27260 Hwy 128, Winters

Holly’s Hill Vineyards
3680 Leisure Lane, Placerville

Jack Russell Farm Brewery
2380 Larsen Drive, Camino

Knee Deep Brewing
Company Tap Room

13395 New Airport Road, Suite H, Auburn

Rancho Roble Vineyards
340 Fleming Road, Lincoln

Dawn Martella

Karmère Vineyards and Winery

11970 Shenandoah Road, Plymouth, 209-245-5000

As a country girl growing up in Grass Valley, Dawn Martella always wanted to be a winemaker. Fate intervened in the most unlikely of places: While taking a college welding class. Martella recalls, “The instructor gave me a bottle of wine from his vineyard. Since I already had a crush on him, at that point the sky opened and a beam of light illuminated him. I think there were angels singing in the background, too.” The instructor became her husband; as a viticulture and plant science teacher, he helped spark her journey. After working on small productions, she initially turned down Karmère owner Marilyn Hoopes’ offer to become winemaker because of the sheer size, but a pep talk from her husband convinced her to reconsider. “And I’m glad I did,” says Martella. “I just love being here and doing what I do.” Martella is now approaching her 11th harvest at Karmère, and is deeply passionate about all aspects of winemaking. Every winemaker does things a little differently; Martella says she likes to focus on varietal character. “I want to taste those elements that make Barbera, Grenache, Zinfandel, etc., taste the way they are.  When I walk through the vineyard, I taste the whole cluster, because it tells me what the wine wants to be.” Of all the aspects of winemaking, walking the vineyard prior to harvest is her favorite. Says Martella, “There’s a welcoming peace to the vineyard that draws me, and I’m always at my happiest touching the vines and watching their progress. Someone once quoted ‘how can one be an atheist in the vineyard, when you find yourself in the presence of the Divine?’”



Favorite varietal: Probably one of those great Anderson Valley Pinot Noirs

Favorite wine and food pairing: Oysters from Hog Island and a nice flinty Sancerre

Top 3 local wines to taste now: Amador Cellars Montepulciano, any Sangiovese by Vino Noceto, Lavender Ridge or Skinner Grenache Blanc

What you like most about local wine: The expression each winemaker brings…so much variety!


Games Galore

From cornhole to giant Jenga, you’re bound to find something to challenge your compromised hand-eye coordination here! 

Andis Wines
11000 Shenandoah Road, Plymouth

American River Brewing Company
11151 Trade Center Drive, Suite 104, Rancho Cordova

EDH Brewing Company
875 Embarcadero Drive, El Dorado Hills 916-939-6827,

Julietta Winery
51221 Clarksburg Road, Clarksburg

Stoney Creek Inn and Vineyard
8320 Stoney Creek Road, Somerset

Saluti Cellars
7505 Grizzly Flat Road, Somerset

Terre Rouge and Easton Wines
10801 Dickson Road, Plymouth

 Zack Frasher

Moonraker Brewing Company

12970 Earhart Avenue, Suite 100, Auburn, 530-745-6816

If you ask Zack Frasher what makes him stand out as a brewmaster, he’s quick to answer. “Developing and making NE-style IPAs [that are] popular in Northern California.” Moonraker’s cloudy IPAs have been making big amber-colored waves since their 2016 opening, but Frasher’s still humble about his role in all of it, even down to the title. “I usually don’t like the term ‘master.’ At age 33, I don’t really consider myself a master of anything!” Frasher started homebrewing in 2008 and worked at The Brewmeister before joining up with Moonraker. Since the brewery’s opening last year, there’s plenty of mounting evidence of Frasher’s mastery: Earlier this year, Moonraker’s Extremis IPA beat out Russian River Brewing’s legendary Pliny the Younger in a blind-tasting at The Bistro Double IPA Festival in Hayward; last year, their Miss Conduct Blonde Ale won a gold medal at the California State Fair and a silver medal at the Great American Beer Festival in Colorado, and Mosaic Crush took gold at this year’s San Diego International Beer Competition. What’s more, RateBeer named Moonraker the ninth best brewery in the world and best new brewery in California, so if you meet Frasher, maybe don’t call him a brewmaster to his face, but behind his back, fans and devotees of Moonraker’s product will continue to bow down to a definite master. 


Favorite style of beer: IPA

Favorite beer and food pairing: IPA and cheese

Top 3 local beers to taste now: Auburn Alehouse Gold Digger IPA, Bike Dog Mosaic Pale Ale, Knee Deep Simtra Triple IPA

What you like most about local beer: The local aspect creates a friendship amongst brewers to help each other out within the industry.


No Tasting Fee

Just a smile and the pleasure of your company are required to taste the delicious offerings at these wineries.

Bogle Vineyards

37783 County Road 144, Clarksburg

Cooper Vineyards
21365 Shenandoah School Road, Plymouth

Frasinetti Winery and Restaurant
7395 Frasinetti Road, Sacramento

Perry Creek Winery
7400 Perry Creek Road, Somerset

Terra d’Oro
20680 Shenandoah School Road, Plymouth


Eat your alcohol with these culinary creations from local restaurants that are made using beer or wine.


Beer-Battered Shrimp from Folsom Tap House, 25005 Blue Ravine Road, Suite 140, Folsom, 916-292-5711,

Pale Ale Pork Buns from Grist Beer Hall, 310 Palladio Parkway, Suite 713, Folsom, 916-693-6480,

Bavarian Pretzel with Cast Iron Beer Cheese from Marly and Moo, 608 Sutter Street, Folsom, 916-294-7691,

Red Wine Braised Short Ribs from Bacchus House Bistro, 1004 East Bidwell Street, Suite 100, Folsom, 916-984-7500,


Spicy Garlic Mussels (Serrano Chiles, White Wine, Lemon 

Thyme and Grilled Baguette) from Land Ocean, 2720 East Bidwell Street, Folsom, 916-983-7000,

Guinness Bread Pudding from 36 Handles, 1010 White Rock Road, El Dorado Hills, 916-941-3606,


Guinness Chocolate Mousse from The Fat Rabbit Public House, 825 Sutter Street, Folsom, 916-985-3289,

Sienna Ale Kung Pao Calamari from Sienna Restaurant, 3909 Park Drive, El Dorado Hills, 916-941-9694,

Mongolian “Beer-Marinated” Beef from Fat’s Asia Bistro, 2585 Iron Point Road, Folsom, 916-983-1133,

Drunken Shepherd’s Pie (Slow Braised Beef and Vegetables Spiked with New Glory’s Heavy Cruiser Porter and Mashed Potatoes) from Ruffhaus Hot Dog Co., 4355 Town Center Boulevard, Suite 114, El Dorado Hills, 916-941-3647,

Scampi Vesuvio (Shrimp with White Wine, Garlic, Potatoes, Mushrooms and Oregano) from Visconti’s Ristorante, 2700 East Bidwell Street, Folsom, 916-983-5181,


Can’t decide which beer or wine to order? Try multiple small pours before committing to one at any of the spots below. 


36 Handles, 1010 White Rock Road, El Dorado Hills, 916-941-3606,

Doyle’s Pub and Taproom, 312 East Bidwell Street, Folsom, 916-983-8277,

 Folsom Tap House, 25005 Blue Ravine Road, Suite 140, Folsom, 916-292-5711,


Grist Beer Hall, 310 Palladio Parkway, Suite 713, Folsom, 916-693-6480,

Hop House, 4364 Town Center Boulevard, Suite 128, El Dorado Hills, 916-358-3977,


Bacchus House Bistro, 1004 East Bidwell Street, Suite 100, Folsom, 916-984-7500,

Back Bistro, 25075 Blue Ravine Road, Suite 150, Folsom, 916-986-9100,

Citizen Vine, 609 Sutter Street, Folsom, 916-932-4234,

Flightz, 3907 Park Drive, Suite 110, El Dorado Hills, 916-805-5128,

Prohibition Wine Lounge, 2776 East Bidwell Street, Suite 500, Folsom, 916-235-9371,

The Cellar Wine Bar, 727 Sutter Street, Suite B, Folsom 916-293-9332,

The Chocolate Architect, 250 Palladio Parkway, Suite 1335, Folsom, 916-966-9006,

UnWined, 915 Sutter Street, Folsom, 916-357-5500,

Article by Sharon Penny
Main Photo ©hiddenhallow - Amador 360 Winery Collective courtesy of Amador 360 Winery Collective. Old Sugar Mill photo by Justin Buettner. Cante Ao Vinho photo by Ginger Tivey. Helwig Vineyards and Winery photo courtesy of Lewis Grace Winery photo by Trevor Grace. Holly’s Hill Vineyards photo by Gary Zsigo. Everhart Cellars photo courtesy of Dominic Mantei. Sera Fina Cellars photo courtesy of Sera Fina Cellars. Rancho Roble Vineyards photo courtesy of Rancho Robles Vineyards. Holly’s Hill Vineyards photo courtesy of Holly’s HIll Vineyards. Andis Winery photo by Dante Fontana. Bogle Vineyards photo courtesy of Bogle Vineyards. Folsom Tap House photo courtesy of Folsom Tap House. Grist Beer Hall photo courtesy of Grist Beer Hall

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