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.
Even snobs drink on the cheap. Here, local wine experts divulge their thriftiest picks.
1. Skouras White 2010 (Greece), $10
“From one of the greatest producers in Greece, this blend of roditis and moschofilero is a super-crisp, refreshing white with tons of peachy stone fruit. It’s perfect for the Indian summer.”
Paul Einbund, Frances beverage director
2. Hugues Beaulieu Picpoul de Pinet 2010, Coteaux de Languedoc (France), $11
“This fresh, racy wine is delicious on the deck and pairs well with just about any light food. It’s also fun and out of the ordinary.”
Christie Dufault, Culinary Institute of America wine instructor and Quince sommelier
3. Domaine Chiroulet Cotes de Gascogne 2010, Les Terres Blanches (France), $12
“This perfect aperitif wine comes from the chalky, south-facing hills of Gascony in the southwest of France. It combines all the refreshing citric properties of the Sauvignon Blanc grape with the floral and honey-scented notes of gros manseng while maintaining the bright acidity of Ugni Blanc.”
Eugenio Jardim, Jardinière wine director
When in doubt, give the gift of gluttony. It's party season and that means weddings, housewarmings, graduations, birthdays, and Giants games, are in full effect. And really, do we need an occasion to celebrate? San Franciscans love to party and we love our wine. Enter the perfect priced party prop: Swanson Vineyards' Modern House Wines. At $25 a pop, these conversation pieces will surely impress the party, and the host will love it most.
When SF chef John Fink founded "The Whole Beast," his vision was to celebrate the art of cooking over fire a whole animal that's been humanely grown and prepared in a holistic manner while paying special attention to animal husbandry. Okay, what does this all mean? Basically, from pig to cow, a whole beast is cooked with no waste produced.