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Honig Winery

Honig Logo

IN 1964, Louis Honig purchased a 68 acre ranch in Rutherford, Napa Valley and soon became interested in two main types of grapes: Sauvignon Blanc and Cabernet Sauvignon. Little did he know that his slight interest would later lead to his establishing a winery in 1980.

20 years later his grandson Micheal took over management along with his wife, Stephanie, and other members of the family. Stephanie was kind enough to indulge us in an interview. 


Stephanie and Micheal Honig


At a Glance:

Name: Stephanie Honig

Position: Director of Public Relations, National Sales and Export Sales

Place of Birth: Havertown, Pennsylvania

Family: Husband Micheal, daughters Sophia and Laura, and sons Sebastian and Santiago

Education: Bachelor’s Degree in Hotel and Restaurant Management from Florida International University


What is the favorite part of your job?

I love that I get to do something different every day. I love that we are giving people merriment & enjoyment, I love that wine allows me to meet fascinating people, travel to far places and do good for the community. I also love that we get to grow and create something from nothing.

When did you first become involved in wine?

I first became involved in wine while I was in college. I took a wine course and was immediately hooked.


The picturesque setting of the winery

Any passions (outside wine of course)?

I have 4 children; they are my main passion. I am an only child from a single mom and always wished for a large family. I also love to garden, to practice yoga and to bake. I love the sun and hate the cold.

Honig Family Walking 2

The Honig family at the vineyard.

Favorite grape and why?

Sauvignon Blanc is my favorite grape varietal. It’s refreshing, lively and versatile. It changes dramatically dependent on where and how it is grown but I enjoy it in all its styles.

What does your region bring to the character of the wines?

We get a lot of sunshine in the Napa Valley and specifically on the valley floor in Rutherford (where Honig is located). The combination of our loamy, rocky and well drained soils paired with our weather produces earthy, luscious and rich red wines. Our white wines are tropical, flavorful with crisp acidity. 

Other than your own, what are your favorite regions and why?

I love Champagne. I started in the wine business working with champagne and those wines have a special place in my heart. Bubbles are joyful on any day. The champenois method, the blending of the three grape varieties grown there and the diversity of champagne styles continues to amaze me.


Stephanie at work doing some quality control.

Do you see any interesting trends happening in the world of wine?

I’m seeing consolidation in several regions around the world. I think that the wineries who continue to be family owned and family run will do especially well. Consumers value authenticity.

Do you have a favorite recipe or wine pairing to leave us with?

Steak Chimicurri Crostini, pairs well Honig Napa Valley Cabernet Sauvignon


Steak Chimicurri Crostini


Quantity: Makes 48 Crostini


Chimichurri Sauce:

  • 1 cup red wine vinegar
  • 1 medium red onion, chopped finely
  • 1 red bell pepper, seeded and chopped finely
  • 4 small garlic cloves, peeled and chopped finely
  • 2/3 cup of fresh parsley chopped finely (or purchase dry if you don’t have time)
  • ¼ cup of fresh oregano leaves (or purchase dry if you don’t have time)
  • 1 tbsp of red pepper flakes
  • 1 cup olive oil
  • Salt and black pepper to taste
  • 2 baguette, cut into 24 thin slices each
  • 2 skirt or flank steak, about 2 ½ lbs



Whisk the vinegar, onion, garlic, bell pepper, parsley, oregano, and red pepper flakes together in a bowl. Gradually pour in the olive oil while whisking.


Preheat the oven to 350F. Brush both sides of each baguette slice with olive oil and lay them on a baking sheet. Don’t layer. Bake until golden and flip on the other side ( about 10 minutes per side).


Season with salt and pepper to taste. Prepare a gas or charcoal grill for medium-high. Cook the steak, turning until seared on both sides ( temperature to taste). Move it to a cutting board until it cooks off. 

Slice the steak in thin slices across the grain. Place the slices of steak in a bowl with enough chimichurri sauce to coat all the slices. Place a few steak slices on each crostini  and transfer to a platter or tray.

Offer the chimichurri in a bowl on the side with a spoon so guests can season more if they’d like to.


Thanks Stephanie! Until next time everyone  🍷🍷



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