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Wine Resources
Food & Wine Programs on KQED
- America's Test Kitchen
- Botany of Desire
- Check, Please! Bay Area
- Chefs A' Field
- Ciao Italia
- Cook's Country from America's Test Kitchen
- Delicious TV's Totally Vegetarian
- Everyday Baking from Everyday Food
- Everyday Food
- Gourmet's Adventures with Ruth
- Gourmet's Diary of a Foodie
- Hubert Keller: Secrets of a Chef
- In Julia's Kitchen with Master Chefs
- Jacques Pépin: Fast Food My Way
- Jacques Pépin: More Fast Food My Way
- Jacques Pépin: The Complete Pépin
- Joanne Weir's Cooking Class
- Julia and Jacques Cooking at Home
- Julia Child: Cooking with Master Chefs
- Julia Child Memories: Bon Appetit!
- Lidia's Italy
- Made in Spain
- Martin Yan's China
- Moveable Feast with America's Favorite Chefs
- Nick Stellino Cooking with Friends
- Nick Stellino's Family Kitchen
- Mexico - One Plate at a Time with Rick Bayless
- Simply Ming
- Spirit of New Wine
- Winemakers
More from KQED
KQED Wine Club wines of the week
KQED Wine Club: International
Adegas Gran Vinum
This bracing, refreshing wine is a classic Albariño from Rias Baixas in northwest Spain. It effuses delightful aromatics
of ripe green apple, pear, orange skin, tropical fruits and white flowers. It has fresh, zippy acidity with flavors of lime,
lemon and grapefruit braced by a chalky...
KQED Wine Club: Reserve
Harrington Winery
The Gap’s Crown Vineyard Pinot Noir from Sonoma Coast is a dark, full-bodied expression of the varietal: rich, balanced
and chocolaty. There’s depth to the nose of red cherry, eucalyptus, allspice and ginger and hints of tea, salumi and
brown sugar. This is a focused, fine-grained,...
International Recipe
Seared Sea Scallop Salad with Meyer Lemon, Fennel and Mint
Meyer lemons are a cross between a true Eureka lemon and a mandarin or sweet orange. They were brought here to the US in 1908 from China but rediscovered by famed chef Alice Waters of Chez Panisse in the 1970s. They are an extremely fragrant and sweet lemon. If these are unavailable, substitute a mix of regular lemons with bit of orange juice and zest. Please look for the freshest scallops available, and if bay scallops or shrimp are fresher, feel free to use instead.
Reserve Recipe
Soy Glazed Cedar Planked Salmon with Mustard Mashed Potatoes
Pinot Noir and salmon—a classic pairing and perfect for the holidays.
More Recipes from the KQED Wine Club »
beer | Nov 16, 2009
Day Trippin' to Boonville
Posted by Megan Gordon
I'd driven through Boonville with my Dad and my sisters once, all too briefly en route to Mendocino. We stopped at the Boonville
General Store for a sandwich and sat outside admiring the coolness of the little stretch of road and the delightfully slow
pace of life. All along Hwy 128 there were orchards, farm stands, hidden hiking trails, and--of course--vineyards. I vowed
to come back and do some exploring.
events | Oct 07, 2009
16th Annual Shuck & Swallow Oyster Challenge
Posted by Stephanie Im
155 oysters, 10 minutes, 1 stomach of steel...that's what it takes to be the reigning champ of McCormick & Kuleto's 16th
Annual Shuck & Swallow Oyster Challenge.
wine | Sep 12, 2009
Harvest Time: Robert Sinskey Vineyards
Posted by Stephanie Rosenbaum
Down the road, this frothy juice will become a suave Napa Valley Pinot Noir. But on this hot September morning at the beginning
of the 2009 harvest at Robert Sinskey Vineyards, these grapes are just a day or two off the vine, busily fermenting its way
from juice to wine.
bay area | May 31, 2009
Event: Dirt to Dining
Posted by Stephanie Rosenbaum
If eating is an agricultural act, as Wendell Berry so famously said, then what better way to celebrate the connection between
food and farming than at Dirt to Dining? Here's your delicious
chance to hang out in a Bay Area chef's lush backyard garden, drink organic wine, and chat with the farmers who grew the stuff
you're eating.
