With 1,100 or so vineyards in Sonoma County, the hard part isn’t finding a good bottle of wine, it’s deciding which bottle to drink. Equally tough, deciding which vineyard to visit when you get the chance to escape to Wine Country.
Though their first exposure to wine may have been a box of Franzia, the cohort of millennials interested in drinking and tasting real wine, and the amount of disposable income they have at hand to do so, is on the rise. Yet big wine tasting events haven't shifted to meet the interests of younger wine drinkers, with sedate environs and dull classes focusing on those who've already become connoisseurs. The twentysomething team of Tyler Balliet and Morgan First, otherwise known as Second Glass, are aiming to change all that.
Despite the timeworn warnings about books and covers, research has shown that plenty of wine drinkers make their purchases based on the label of the bottle, not its contents. But while many of those who take their wine seriously may decry ignorant consumers who choose a chardonnay with a cute dancing kangaroo over a pristine French vintage with no graphic-design chops, the managers of the Lark Creek restaurant group (a Bay Area restaurant company whose SF spots include One Market, Cupola Pizzeria, and LarkCreekSteak) were confident that they could find wines with cool labels that also tasted great.
While even the snobbiest wine connoisseur won't turn down a good blend, single-origin wines, grown in just one vineyard and bottled without blending, are typically among a winery's most desirable (and most expensive) offerings.
This Thursday, the Uncorked Events team is offering a unique opportunity to taste only single-vineyard wines, all of which will be sourced from the Russian River Valley.
While all winery-hopping events are not created equal, they do all mean VIP treatment including frills, discounts, and the opportunity to get to know the wines of a particular region. These passport-style weekends are your chance to explore a manageable territory, for a set price, while each winery showcases it's skills.
April 27-29 is Stags Leap District’s turn to show you what they've got. Just to the north of Napa, it will be a unique show because they're known as much for exclusivity and hospitality as they are for Cabernet and history.
One of the Bay Area's loveliest culinary experiences returns this weekend, as the Greater Bay Area Make-A-Wish Foundation stages their annual Wine & Wishes event at the newly redesigned City View Room atop the METREON.
Attendees are guaranteed a world-class food and wine exploration that could only be held in San Francisco, with stunning and creative presentations from renowned executive chefs including Mark Dommen (One Market), Gerald Hirigoyen (Piperade), Matt Masera (Wayfare Tavern), Roland Passot (La Folie, 2012 Piggies Wiinner for "Best French Restaurant"), Hoss Zaré (Zaré at Fly Trap)—plus special presentations from Chef Michael Weller and the students of the California Culinary Academy.
Our first installation of Wine Myth Busters shed some light on a few misconceptions about our favorite fermented friend. But, that was just the tip of the iceberg, so we're bringing you more debunked myths straight from the industry experts and insiders.
Myth: Wine always gets better with age
Expert: John Anthony Truchard, John Anthony Vineyards
While you may still catch a whiff of fermentation in the California air thanks to an incredibly late harvest, the 2011 vintage from one magical part of the world has already been bottled, boxed, and is hitting ports in our city by the bay.
Yes, it’s that time of the year: between the harvest and the holidays. The time for Beaujolais Nouveau.
Dead leaves, electoral propaganda and so, so many kinds of squash: Yes, it’s fall. No, you are not frolicking across campus searching for a Homecoming date and throwing ping-pong balls into beer mugs. But that’s okay because school just got a lot more fun (in a grown-up kind of way). Whether you are curious about the difference between the Old World and the New; Chenin Blanc and Chardonnay; Grand Cru and just plain ol’ Village, there is a class for you, and, ding ding, it’s in session.