On an industrial side street in SoMa, the first juice from five tons of Sauvignon Blanc begins to drip from the press at Bluxome Street Winery, a full 60 miles from the grapes’ Russian River Valley origin. If it sounds odd, consider this: In the early 20th century, more than 100 wineries operated within San Francisco city limits before earthquakes, pests, and prohibition brought down California’s wine industry. These days, you can catch the aroma of fermenting grapes mingling with asphalt as a handful of entrepreneurs bring back urban winemaking.
Carl Sutton has been making wine since 1996 and vermouth since 2008, but his company's newest offering is its first to deviate from the grape. Unpasteurized, unfiltered, and made with fresh Sonoma County apples, Sutton Cellars' hard apple cider is a refreshing, acidic take on the holiday classic, perfect for pairing with rich holiday foods.