The greatness of Northern California dining, any local will tell you, starts with the top-notch ingredients grown here. But creative Bay Area chefs and farmers aren’t always satisfied with the standard bounty: They’re scouring the globe for a slew of exotic varietals to add to the regional mix. This new bumper crop of fruits, herbs, and vegetables is cool, kooky (lollipop kale, anyone?), and—in the right hands—refreshingly delicious. Meet the new “locals.”
Though sherry is technically a wine, increasingly it’s showing up as a cocktail ingredient on menus around the city (check out “Sherry Baby” in the March issue, p.78). Bar managers say the wide range of flavors sherries can contain—from bone-dry minerality and herbaceousness to smokiness or raisin-like sweetness—that make them fun to fiddle with behind the bar. Here are three to ask for:
If you last saw a bottle of sherry in the back of a dusty liquor cabinet, its San Francisco cult following may surprise you. But this old-school fortified wine is gaining momentum—going beyond esoteric insider obsession to the trendy tipple of choice.
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