The Winehaven tent at Outside Lands is going to be packed with some of California's best winemakers, all serving their favorite blends and vintages. To familiarize ourselves with what's to come we took some time to interview a few of these talented vintners. First up, Morgan Twain-Peterson from Bedrock Wine Co. He may only be 28, but Morgan has been making wine for more than 20 years. He grew up among the vines at Ravenswood, his father's winery, and it proved to be an excellent classroom. Morgan began making small lots of Pinot Noir at the age of five. Vino Bambino Pinot Noir, as the wine came to be known, was made from 1986 to 2001 and has been featured on the wine lists of Craft, Gramercy Tavern, and Blue Hill as well as other fine-dining establishments. At Bedrock, he is intimately involved in every stage of producing his small lot, heirloom wines. We asked Morgan about making wine in California, the connection between making wine and making music, and what he eat (and drink) for his last meal on earth. JBF: What would you eat (and drink) for your last meal? MTP: 1990 Krug Clos du Mesnil Champagne and 1998 Château Haut-Brion Blanc with baby lobster tails prepared by Tom Colicchio, followed by the torchons of beef, with foie gras and black truffles from La Folie with 1990 Château Lynch-Bages, my mother’s macaroni and cheese with a delicious, recent vintage Jean Foillard Morgon Côte du Py, and cheeses—Delice d’Argental triple crème, a good Tomme de Savoie, and a hard sheep’s-milk cheese from some cloven mountain slope of the Pyrenees, all accompanied by 1945 Rieussec Sauternes. That said, I would be pretty happy with what I am cooking tonight—Lulu Peyraud’s recipe for roast chicken with ginger, fresh macaroni tossed in the roasting liquids, and Cherokee Purple Tomatoes from our garden with burrata and Thai basil, paired with an impetuously youthful Domaine Tempier Bandol Rouge. Keep reading to find out what Morgan will be pouring at Winehaven and what he thinks the perfect pairing is for a foggy day in Golden Gate Park.