We eat well in the Bay Area. You might even make the case that we’re spoiled. You can grab carne asada for dinner from your favorite taqueria one night, then order pasta the next without leaving the block. Folks might be tempted to eat at home more often if they could make it taste like the pros. Ramekins Culinary School in Sonoma teaches chefs-in-the-making there's no reason to starve in your own kitchen.
In another tasteless election year full of half-truths, back room compromises, and diluted promises, wouldn't it be great to sit down and enjoy something pure and righteous? While many would argue it's akin to a religious intervention, we're talking about enjoying a dose of one hundred percent pure joy via a bottle or two of Layer Cake Wines.
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.
It doesn't get much better than watching world-class film talent flicker across the silver screen amongst the gorgeous, rolling hills of Napa Valley. That's why we're excited for the approaching Napa Valley Film Festival, which kicks off on November 7th and doesn't stop until November 11th.
One event we can't wait to attend is the Food Arts panel series, from November 9-11.
Accommodations at wineries; it's not exactly that novel of a concept, yet it's not something you see much of in California. While we recently featured Northern California wineries where you can spend the night, today we feature Southern and Central California wineries with accommodations.
November, traditionally a quiet month in the Wine Country, has become the most event-filled and star-studded of the year. Here’s the inside scoop on these must-see events:
As the race to harvest — before the wet, cool fall weather settles into the wine countries of Northern California — continues, another kind of race is happening over in the winery. Fermentation, which tends to take its own sweet time, is being coaxed along by winemakers eager to make room in crowded tanks for those last tons of fruit. As the red wine finishes fermenting, it is pressed off the skins and pumped into barrels where it will spend the next months and maybe even years of its life.