[OAKLAND, CA] Paula J. Harrell, Vintner & Proprietor of P. Harrell Wines and Adrian Miller, James Beard Book Award Winner are proud to partner in the release a special edition wine titled Black Smoke Zin, to celebrate the release of Adrian’s latest book, Black Smoke: African Americans and the United States of Barbecue.
In Black Smoke, Miller chronicles how Black barbecuers, pitmasters, and restaurateurs helped develop this cornerstone of American foodways and how they are coming into their own today. Zinfandel is the ultimate barbecue pairing wine, which makes this collaboration even more exciting.
"I'm so excited to collaborate with a highly-regarded and talented vintner like P. Harrell Wines," Mille said. "I'm frequently asked, 'What's a good wine to pair with barbecue?' I now have a wonderful answer . . . Black Smoke Zin!"
“I’m thrilled to partner with Adrian in creating what I call “a perfect marriage,” Zinfandel & BBQ! Zinfandel's classic peppery aromas and flavors pair well with the smoky, peppery characteristic of BBQ & its sauce. Being a heartier variety that tends to exhibit a fairly high alcohol content, Zinfandel loves meat and so there’s no worry about one overpowering the other! Our 2019 Black Smoke Zin is a classic Dry Creek Zinfandel, but its abundance of diverse flavors reminds me of the creativity of the partnership between P. Harrell Zin and Black Smoke.” said Paula Harrell - Founder and Winemaker for P. Harrell Wines.
Black-owned and woman-owned, California Bay Area-based P. Harrell Wines’ mission perfectly embodies the passions of our founder - creating incredible wines, enriching the community, and inspiring others to stop at nothing in pursuing their dreams. Meet Paula J. Harrell - winemaker, and San Francisco native. Since 2015, Paula has combined her passions - wine and community - in her private wine label P. Harrell Wines.
A lifelong wine enthusiast - well-known for creating her own tableside blends over dinners with family and friends - Paula is the daughter of her Panamanian immigrant mother and Oklahoma-born father who instilled in her a deep appreciation for the importance of entrepreneurship, dedication to family and community, and rich cultural heritage. P. Harrell Wines is a tribute to that legacy. In 2019, Paula was named a Chase Center Taste Maker - offering HAIGHT STREET Dry Riesling to premium ticket holders in the Theater Box bar. P. Harrell Wines are also available in several Oakland and San Francisco restaurants, and HAIGHT STREET Dry Riesling won a Gold Medal in the 2019 San Francisco Chronicle International Wine Competition. P. Harrell Wines was named one of Black Vines’ wineries of the year in 2022. Paula is a sought-after wine educator and has partnered with a number of recognized organizations such as Liberty Mutual, Jack and Jill of America Inc., Mid- Atlantic, Oakland Bay Area Links, Inc., Facebook, Google, Twilio, California Institute of Technology, and Indeed.
Paula obtained her undergraduate degree in History & Spanish from UCLA, and her MBA in small business and entrepreneurship from San Francisco State University. Paula taught a Master Class on the custom crushing wine process and was recently appointed as a USF Fellow to lead the development of their Hospitality Leadership Academy, providing professional opportunities to young people of color.
P. Harrell Wines is in several stores, restaurants, and tasting rooms across the country and its Three Fifteen Zinfandel and P.J. Rosé will be available onboard American Airlines beginning Q1 2023.
Adrian Miller is a food writer, James Beard Award winner, attorney, and certified barbecue judge who lives in Denver, Colorado. Adrian was also featured on the Netflix smash-hit show High on the Hog: How African American Cuisine Transformed America.
Adrian received an A.B in International Relations from Stanford University in 1991, and a J.D. from the Georgetown University Law Center in 1995. From 1999 to 2001, Miller served as a special assistant to President Bill Clinton with his Initiative for One America – the first free-standing office in the White House to address issues of racial, religious and ethnic reconciliation. Miller went on to serve as a senior policy analyst for Colorado Governor Bill Ritter Jr. From 2004 to 2010, he served on the board for the Southern Foodways Alliance. In June 2019, Adrian lectured in the Masters of Gastronomy program at the Università di Scienze Gastronomiche (nicknamed the “Slow Food University”) in Pollenzo, Italy. He is currently the executive director of the Colorado Council of Churches and, as such, is the first African American, and the first layperson, to hold that position.
Miller’s first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time won the James Beard Foundation Award for Scholarship and Reference in 2014. His second book, The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas was published on President’s Day 2017. It was a finalist for a 2018 NAACP Image Award for “Outstanding Literary Work – Non-Fiction,” and the 2018 Colorado Book Award for History. Adrian’s third book, Black Smoke: African Americans and the United States of Barbecue, was published in Spring 2021. Black Smoke has been nominated for a 2022 James Beard Foundation Award for Reference, History, and Scholarship and is a finalist for the Colorado Book Award for History.
Adrian serves on the boards of the following organizations: Artists Against Racism, Campbell Chapel A.M.E. Church (Steward Board), Colorado Humanities, Colorado Public Radio, Colorado Wine Industry Development Board, Iliff School of Theology, and Stone Barns Center for Food and Agriculture.