Thanks to some seriously deranged laws, most wineries in Wine Country are not allowed to serve real food. Hence, the stale crackers and sweaty cheese that constitutes most “food and wine pairings.” It makes little sense considering that wine is most often enjoyed as part of a meal. Thankfully, if there’s a will, there’s a way–and these wineries have found a way to bring their food and wine together under one roof.

Jambalaya and plastic beads aren’t the only things descending on the city this week. From the hallowed land of Burgundy to the City by the Bay come some of the very best vignerons; their Pinot Noir and Chardonnay to be poured by leading sommeliers and paired with cuisine by our finest chefs. La Paulée, named in honor of the annual harvest celebration in France, is the All Star wine event of the year.

Poor chocolate. Every February it suffers at the well intentioned but ultimately misguided hand of romance. While sparkling wine and chocolate are two of life’s greatest pleasures, enjoying them together, unfortunately, is anything but pleasurable. The reason? Most Champagne and sparkling wine is dry or nearly dry and most chocolate is, well, sweet. To rescue both of them from this annual massacre, we offer this year’s Valentine’s Day Pairing Guide—for every kind of love.

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.