Five Restaurants with Views for Last-Minute Lovers on Valentine’s Day
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A Northern California Wine Bootcamp Adventure
At Singlethread, the Taste of Tradition in a Piping Hot Donabe
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Sponsored
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Plus, subscribe to our podcast, \u003ca href=\"https://itunes.apple.com/us/podcast/7x7-bay-area-people-will-talk/id1444756628\">\"People Will Talk,\"\u003c/a> for insightful interviews with Bay Area luminaries; you'll find it on iTunes and wherever you get your podcasts.","avatar":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"7x7 Bay Area | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/7x7bayarea"},"rgebreyesus":{"type":"authors","id":"11625","meta":{"index":"authors_1591205172","id":"11625","found":true},"name":"Ruth Gebreyesus","firstName":"Ruth","lastName":"Gebreyesus","slug":"rgebreyesus","email":"rgebreyesus@KQED.org","display_author_email":false,"staff_mastheads":[],"title":"Food Writer","bio":"Ruth Gebreyesus is a freelance writer and producer based in the Bay Area. 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PLEASE TAKE WHAT YOU NEED AND LEAVE THE MONEY ON THE TABLE. —PASTA KING.\u003c/p>\u003c/blockquote>\n\u003cp>For drivers who’d notice the “Pasta King” sign from the rural Sonoma County road and pull into in Ibleto’s driveway, the door to the kitchen was always unlocked. The fridge was always full of penne, marinara, pesto and lasagna. And when Ibleto wasn’t around to take people’s money, the desk was nearly always covered with folds of cash next to the touch-tone landline phone and old Rolodex, accompanied by notes of appreciation. \u003c/p>\n\u003cp>Ibleto, who \u003ca href=\"https://www.pressdemocrat.com/article/news/art-ibleto-sonoma-countys-pasta-king-dies-at-94/\" rel=\"noopener noreferrer\" target=\"_blank\">died Tuesday morning\u003c/a> at the age of 94, was the kind of person for whom this honor system was natural, instead of novel. For all of Ibleto’s philanthropy and civic service to the Sonoma County community that he adopted as a young immigrant from Italy, one fact sticks with many of the Pasta King’s fans most: he trusted you. \u003c/p>\n\u003cfigure id=\"attachment_139620\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/DDM33ZoV0AUup6Y-800x600.jpg\" alt=\"Piles of cash on the desk of the Pasta King at his Cotati kitchen.\" width=\"800\" height=\"600\" class=\"size-medium wp-image-139620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/DDM33ZoV0AUup6Y-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/DDM33ZoV0AUup6Y-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/DDM33ZoV0AUup6Y-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/DDM33ZoV0AUup6Y-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/DDM33ZoV0AUup6Y.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Piles of cash on the desk of the Pasta King at his Cotati kitchen. \u003ccite>(Gabe Meline)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The word “iconic” is overused these days. But Ibleto was, without question, a Sonoma County icon. The man was everywhere—at the Sonoma County Fairgrounds where he built his “\u003ca href=\"https://i.imgur.com/akeut6b.jpg\" rel=\"noopener noreferrer\" target=\"_blank\">Spaghetti Palace\u003c/a>” in the early 1970s; at Santa Rosa’s Wednesday Night Market; at all manner of charity feeds and bakes and luncheons and parties, many for which he donated his time and food; at special events, celebrations, weddings and funerals; and back at his \u003ca href=\"https://petalumaunwound.files.wordpress.com/2015/02/img_1839.jpg\" rel=\"noopener noreferrer\" target=\"_blank\">home kitchen in Cotati\u003c/a>, where he’d greet visitors in a thick Italian accent: “Ciao bella! You like pasta? Red or green?”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ibleto’s life wasn’t always so public. As a teenager in Italy drafted into Mussolini’s army, he escaped and joined the resistance forces as an underground freedom fighter in hiding, planting explosives on roads and railroads to thwart fascism’s spread across Europe. At 22, he immigrated to the United States and settled in Petaluma, trusting not only the people in his new chosen home, but in hard work, common sense and a we’re-all-in-this-together belief. \u003c/p>\n\u003cp>Over at the \u003cem>\u003ca href=\"https://www.pressdemocrat.com/article/news/art-ibleto-sonoma-countys-pasta-king-dies-at-94/\" rel=\"noopener noreferrer\" target=\"_blank\">Press Democrat\u003c/a>\u003c/em>, Ibleto’s longtime friend and biographer Chris Smith tells the details of the Pasta King’s long life, including his business ventures and philanthropy. It’s \u003ca href=\"https://www.pressdemocrat.com/article/news/art-ibleto-sonoma-countys-pasta-king-dies-at-94/\" rel=\"noopener noreferrer\" target=\"_blank\">worth a read\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_139619\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/DDM33ZmVwAEIMO9-800x600.jpg\" alt=\"A sign on the Pasta King's refrigerator instructed visitors to leave cash for their purchases.\" width=\"800\" height=\"600\" class=\"size-medium wp-image-139619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/DDM33ZmVwAEIMO9-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/DDM33ZmVwAEIMO9-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/DDM33ZmVwAEIMO9-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/DDM33ZmVwAEIMO9-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/DDM33ZmVwAEIMO9.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A sign on the Pasta King's refrigerator instructed visitors to leave cash for their purchases. \u003ccite>(Gabe Meline)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-size: 4.6875em;float: left;line-height: 0.733em;padding: 0.05em 0.1em 0 0;font-family: times, serif, georgia\">B\u003c/span>ut Ibleto touched even those who hadn’t the faintest awareness of his stature in the community. Often, he ignored his own honor system and simply gave pasta away for free—to those down on their luck, or to people he thought looked too thin—a gesture that was rarely forgotten. \u003c/p>\n\u003cp>The whole reason I’m writing this, probably, is because I was one of those people once, a skinny kid without the $6 for a plate of pasta at Santa Rosa’s Wednesday Night Market. Later, when my wife and I got married, it only made sense to hire the Pasta King to cater our wedding; even later, when we had a daughter, we occasionally brought her by Ibleto’s place so he could see the results.\u003c/p>\n\u003cfigure id=\"attachment_139618\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/PastaKing.Lena_-800x800.jpg\" alt=\"The Pasta King with the author's daughter\" width=\"800\" height=\"800\" class=\"size-medium wp-image-139618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/PastaKing.Lena_-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/PastaKing.Lena_-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/PastaKing.Lena_-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/PastaKing.Lena_-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/PastaKing.Lena_.jpg 1080w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">“Your name Lena? Good Italian name! What kind of pasta you like? I give to you, you no pay!” \u003ccite>(Gabe Meline)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-size: 4.6875em;float: left;line-height: 0.733em;padding: 0.05em 0.1em 0 0;font-family: times, serif, georgia\">A\u003c/span>nd of course, there was his loud, deep laugh. When, a few years back, I found myself without the proper change to leave on his old wooden desk for some lasagna, I knew I couldn’t cheat his trust. So I wrote him a letter when I got home and enclosed the missing amount of two quarters, taped to the letter, with two stamps to cover the extra weight. \u003c/p>\n\u003cp>Ibleto never put the quarters in his till. Instead, he \u003ca href=\"https://www.facebook.com/gmeline/posts/10203999120075892:0\" rel=\"noopener noreferrer\" target=\"_blank\">taped the letter to his refrigerator\u003c/a>, along with the quarters and the stamps, in what many presumed was a proud display of reciprocal trust; the public’s allegiance to the honor system.\u003c/p>\n\u003cp>I learned the real reason later, when a friend reported stopping in and telling Ibleto that he knew the sender of the quarters. Ibleto pointed to the stamps, amused. \u003c/p>\n\u003cp>“He your friend? You see what he do?!” Ibleto said. “He spend 88 cents to send me 50 cents! Maybe I have a bridge to sell him!” \u003c/p>\n\u003cp>And then, after a long, heavy laugh, he looked up and said, “So. You like pasta? Red or green?”\u003c/p>\n\u003cp>And that was the Pasta King. It truly won't be the same without his huge, gracious presence here in Sonoma County. \u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" class=\"aligncenter size-full wp-image-139626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/Q.Logo_.Break_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/Q.Logo_.Break_-160x16.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cem>Learn more about the Pasta King \u003ca href=\"https://www.pressdemocrat.com/article/news/art-ibleto-sonoma-countys-pasta-king-dies-at-94/\" rel=\"noopener noreferrer\" target=\"_blank\">here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Art Ibleto, who died Tuesday at age 94, was a genuine Sonoma County icon.","status":"publish","parent":0,"modified":1628811746,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":836},"headData":{"title":"The Pasta King Trusted Us—On Our Honor | KQED","description":"Art Ibleto, who died Tuesday at age 94, was a genuine Sonoma County icon.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139616 https://ww2.kqed.org/bayareabites/?p=139616","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/11/25/the-pasta-king-trusted-us-on-our-honor/","disqusTitle":"The Pasta King Trusted Us—On Our Honor","source":"Food","sourceUrl":"/food/","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139616/the-pasta-king-trusted-us-on-our-honor","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-size: 4.6875em;float: left;line-height: 0.733em;padding: 0.05em 0.1em 0 0;font-family: times, serif, georgia\">I\u003c/span>nside the spacious kitchen shed at his Cotati home where he made his famous pasta, Art Ibleto taped a sign to the large industrial refrigerator:\u003c/p>\n\u003cblockquote>\u003cp>WE TRUST YOU. PLEASE TAKE WHAT YOU NEED AND LEAVE THE MONEY ON THE TABLE. —PASTA KING.\u003c/p>\u003c/blockquote>\n\u003cp>For drivers who’d notice the “Pasta King” sign from the rural Sonoma County road and pull into in Ibleto’s driveway, the door to the kitchen was always unlocked. The fridge was always full of penne, marinara, pesto and lasagna. And when Ibleto wasn’t around to take people’s money, the desk was nearly always covered with folds of cash next to the touch-tone landline phone and old Rolodex, accompanied by notes of appreciation. \u003c/p>\n\u003cp>Ibleto, who \u003ca href=\"https://www.pressdemocrat.com/article/news/art-ibleto-sonoma-countys-pasta-king-dies-at-94/\" rel=\"noopener noreferrer\" target=\"_blank\">died Tuesday morning\u003c/a> at the age of 94, was the kind of person for whom this honor system was natural, instead of novel. For all of Ibleto’s philanthropy and civic service to the Sonoma County community that he adopted as a young immigrant from Italy, one fact sticks with many of the Pasta King’s fans most: he trusted you. \u003c/p>\n\u003cfigure id=\"attachment_139620\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/DDM33ZoV0AUup6Y-800x600.jpg\" alt=\"Piles of cash on the desk of the Pasta King at his Cotati kitchen.\" width=\"800\" height=\"600\" class=\"size-medium wp-image-139620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/DDM33ZoV0AUup6Y-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/DDM33ZoV0AUup6Y-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/DDM33ZoV0AUup6Y-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/DDM33ZoV0AUup6Y-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/DDM33ZoV0AUup6Y.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Piles of cash on the desk of the Pasta King at his Cotati kitchen. \u003ccite>(Gabe Meline)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The word “iconic” is overused these days. But Ibleto was, without question, a Sonoma County icon. The man was everywhere—at the Sonoma County Fairgrounds where he built his “\u003ca href=\"https://i.imgur.com/akeut6b.jpg\" rel=\"noopener noreferrer\" target=\"_blank\">Spaghetti Palace\u003c/a>” in the early 1970s; at Santa Rosa’s Wednesday Night Market; at all manner of charity feeds and bakes and luncheons and parties, many for which he donated his time and food; at special events, celebrations, weddings and funerals; and back at his \u003ca href=\"https://petalumaunwound.files.wordpress.com/2015/02/img_1839.jpg\" rel=\"noopener noreferrer\" target=\"_blank\">home kitchen in Cotati\u003c/a>, where he’d greet visitors in a thick Italian accent: “Ciao bella! You like pasta? Red or green?”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ibleto’s life wasn’t always so public. As a teenager in Italy drafted into Mussolini’s army, he escaped and joined the resistance forces as an underground freedom fighter in hiding, planting explosives on roads and railroads to thwart fascism’s spread across Europe. At 22, he immigrated to the United States and settled in Petaluma, trusting not only the people in his new chosen home, but in hard work, common sense and a we’re-all-in-this-together belief. \u003c/p>\n\u003cp>Over at the \u003cem>\u003ca href=\"https://www.pressdemocrat.com/article/news/art-ibleto-sonoma-countys-pasta-king-dies-at-94/\" rel=\"noopener noreferrer\" target=\"_blank\">Press Democrat\u003c/a>\u003c/em>, Ibleto’s longtime friend and biographer Chris Smith tells the details of the Pasta King’s long life, including his business ventures and philanthropy. It’s \u003ca href=\"https://www.pressdemocrat.com/article/news/art-ibleto-sonoma-countys-pasta-king-dies-at-94/\" rel=\"noopener noreferrer\" target=\"_blank\">worth a read\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_139619\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/DDM33ZmVwAEIMO9-800x600.jpg\" alt=\"A sign on the Pasta King's refrigerator instructed visitors to leave cash for their purchases.\" width=\"800\" height=\"600\" class=\"size-medium wp-image-139619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/DDM33ZmVwAEIMO9-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/DDM33ZmVwAEIMO9-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/DDM33ZmVwAEIMO9-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/DDM33ZmVwAEIMO9-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/DDM33ZmVwAEIMO9.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A sign on the Pasta King's refrigerator instructed visitors to leave cash for their purchases. \u003ccite>(Gabe Meline)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-size: 4.6875em;float: left;line-height: 0.733em;padding: 0.05em 0.1em 0 0;font-family: times, serif, georgia\">B\u003c/span>ut Ibleto touched even those who hadn’t the faintest awareness of his stature in the community. Often, he ignored his own honor system and simply gave pasta away for free—to those down on their luck, or to people he thought looked too thin—a gesture that was rarely forgotten. \u003c/p>\n\u003cp>The whole reason I’m writing this, probably, is because I was one of those people once, a skinny kid without the $6 for a plate of pasta at Santa Rosa’s Wednesday Night Market. Later, when my wife and I got married, it only made sense to hire the Pasta King to cater our wedding; even later, when we had a daughter, we occasionally brought her by Ibleto’s place so he could see the results.\u003c/p>\n\u003cfigure id=\"attachment_139618\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/PastaKing.Lena_-800x800.jpg\" alt=\"The Pasta King with the author's daughter\" width=\"800\" height=\"800\" class=\"size-medium wp-image-139618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/PastaKing.Lena_-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/PastaKing.Lena_-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/PastaKing.Lena_-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/PastaKing.Lena_-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/PastaKing.Lena_.jpg 1080w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">“Your name Lena? Good Italian name! What kind of pasta you like? I give to you, you no pay!” \u003ccite>(Gabe Meline)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-size: 4.6875em;float: left;line-height: 0.733em;padding: 0.05em 0.1em 0 0;font-family: times, serif, georgia\">A\u003c/span>nd of course, there was his loud, deep laugh. When, a few years back, I found myself without the proper change to leave on his old wooden desk for some lasagna, I knew I couldn’t cheat his trust. So I wrote him a letter when I got home and enclosed the missing amount of two quarters, taped to the letter, with two stamps to cover the extra weight. \u003c/p>\n\u003cp>Ibleto never put the quarters in his till. Instead, he \u003ca href=\"https://www.facebook.com/gmeline/posts/10203999120075892:0\" rel=\"noopener noreferrer\" target=\"_blank\">taped the letter to his refrigerator\u003c/a>, along with the quarters and the stamps, in what many presumed was a proud display of reciprocal trust; the public’s allegiance to the honor system.\u003c/p>\n\u003cp>I learned the real reason later, when a friend reported stopping in and telling Ibleto that he knew the sender of the quarters. Ibleto pointed to the stamps, amused. \u003c/p>\n\u003cp>“He your friend? You see what he do?!” Ibleto said. “He spend 88 cents to send me 50 cents! Maybe I have a bridge to sell him!” \u003c/p>\n\u003cp>And then, after a long, heavy laugh, he looked up and said, “So. You like pasta? Red or green?”\u003c/p>\n\u003cp>And that was the Pasta King. It truly won't be the same without his huge, gracious presence here in Sonoma County. \u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" class=\"aligncenter size-full wp-image-139626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/Q.Logo_.Break_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/Q.Logo_.Break_-160x16.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cem>Learn more about the Pasta King \u003ca href=\"https://www.pressdemocrat.com/article/news/art-ibleto-sonoma-countys-pasta-king-dies-at-94/\" rel=\"noopener noreferrer\" target=\"_blank\">here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139616/the-pasta-king-trusted-us-on-our-honor","authors":["185"],"categories":["bayareabites_16558","bayareabites_17082","bayareabites_15155","bayareabites_16794","bayareabites_15156"],"tags":["bayareabites_17045","bayareabites_17048","bayareabites_17044","bayareabites_16575","bayareabites_14177","bayareabites_17046","bayareabites_755","bayareabites_17043","bayareabites_17049","bayareabites_17047","bayareabites_14869"],"featImg":"bayareabites_139621","label":"source_bayareabites_139616"},"bayareabites_136280":{"type":"posts","id":"bayareabites_136280","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136280","score":null,"sort":[1581639689000]},"guestAuthors":[],"slug":"five-restaurants-with-views-for-last-minute-lovers-on-valentines-day","title":"Five Restaurants with Views for Last-Minute Lovers on Valentine’s Day","publishDate":1581639689,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp style=\"text-align: center\">\u003cspan style=\"font-weight: 400\">At some point in history, an alliance was forged between Valentine’s Day and candlelit dinners. Then came prix-fixes menus, where lovers only have to choose each other—and not from a long list of entrées. In the Bay Area’s much-hyped fine dining scene, eating out on Valentine’s Day can be a sort of nightmare between securing reservations and the unimaginative ways that love is forced down our throats in pink and red colorways. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those looking to expand their definitions of a romantic dining experience—and find a place for a Valentine’s Day meal without extraordinary wait times—here are a few restaurants that are conducting business as usual with spectacular views to boot.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/BFAzgQqrDBI/\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://locations.chevys.com/store/emeryville\">Chevy’s\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Emeryville\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">It makes no sense that Chevy’s sits as one of the handful of East Bay restaurants with a sweeping view of the bay from Marin to San Francisco. With a food and drinks happy hour that last eight of the twelve hours the restaurant is open, Chevy’s by the sea, as I refer to it, is the perfect place to let go of the pretense around Valentine’s Day.\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B3c85eoh2yT/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://locations.tacobell.com/ca/pacifica/5200-coast-highway.html\">Taco Bell\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Pacifica\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Perhaps the most famous Taco Bell in the state of California, the Pacifica outpost of the chain features a deck that opens right up to the ocean. After a remodel last year, the eatery was reborn as a Taco Bell Cantina with a menu that includes alcoholic beverages. But the view, it appears, has remained the same one that diners enjoy.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/Bd32k47Bo5b/\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://louissf.com/index.html/?index.html\">Louis’\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in San Francisco\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">This Sutro District diner opened on Valentine’s Day in 1937, so each February 14 is an anniversary for Louis’. Perched on a hill along the city’s coast, it offers a hearty menu of greasy spoon classics like steaks, burgers, and fish and chips. Beer and wine are also served, as is a full breakfast menu. If you snag a corner booth, you’ll get the perfect view to pretend you’re aboard a ship while you enjoy your meal.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B0_bnfrhuHw/\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.innatthetides.com/tides-wharf-restaurant/\">The Tides\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Bodega Bay\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Famously featured in Alfred Hitchcock’s\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> The Birds\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, this seafood restaurant overlooks Bodega Bay with lights twinkling off the waves. Though The Tides will have a prix-fixe menu for Valentine’s Day, they’ll also have their regular menu where you may choose appetizers, entrées and desserts in compositions that please you. With windows covering almost every inch of the walls, a sweeping view of the bay is always on the menu.\u003c/span>\u003c/p>\n\u003cp>[aside postID='bayareabites_132348,bayareabites_124920,bayareabites_115336' label='More stories to set the mood']\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.google.com/search?q=casino+bar+%26+grill&oq=casin&aqs=chrome.0.69i59l3j69i57j0j69i60j69i61j69i60.1703j1j7&sourceid=chrome&ie=UTF-8\">Casino\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Bodega\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">If your idea of a romantic Valentine’s Day is a longneck ale and a game of pool in a 80-year-old saloon—but with excellent, locally sourced food—Casino is the spot. Chef Mark Malicki’s menu changes daily based on what’s available at markets and farms, and he brings a cosmopolitan sensibility (he’s from New York) to this decidedly rural, no-frills roadhouse. The view, a hop and a skip away, is ideal for a post dinner drive.\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":" These lowkey gems make the case for spectacular views over prix-fixe menus.\r\n","status":"publish","parent":0,"modified":1581698615,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":578},"headData":{"title":"Five Restaurants with Views for Last-Minute Lovers on Valentine’s Day | KQED","description":" These lowkey gems make the case for spectacular views over prix-fixe menus.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136280 https://ww2.kqed.org/bayareabites/?p=136280","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/02/13/five-restaurants-with-views-for-last-minute-lovers-on-valentines-day/","disqusTitle":"Five Restaurants with Views for Last-Minute Lovers on Valentine’s Day","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136280/five-restaurants-with-views-for-last-minute-lovers-on-valentines-day","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp style=\"text-align: center\">\u003cspan style=\"font-weight: 400\">At some point in history, an alliance was forged between Valentine’s Day and candlelit dinners. Then came prix-fixes menus, where lovers only have to choose each other—and not from a long list of entrées. In the Bay Area’s much-hyped fine dining scene, eating out on Valentine’s Day can be a sort of nightmare between securing reservations and the unimaginative ways that love is forced down our throats in pink and red colorways. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those looking to expand their definitions of a romantic dining experience—and find a place for a Valentine’s Day meal without extraordinary wait times—here are a few restaurants that are conducting business as usual with spectacular views to boot.\u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BFAzgQqrDBI"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003ca href=\"https://locations.chevys.com/store/emeryville\">Chevy’s\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Emeryville\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">It makes no sense that Chevy’s sits as one of the handful of East Bay restaurants with a sweeping view of the bay from Marin to San Francisco. With a food and drinks happy hour that last eight of the twelve hours the restaurant is open, Chevy’s by the sea, as I refer to it, is the perfect place to let go of the pretense around Valentine’s Day.\u003cbr>\n\u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B3c85eoh2yT"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://locations.tacobell.com/ca/pacifica/5200-coast-highway.html\">Taco Bell\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Pacifica\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Perhaps the most famous Taco Bell in the state of California, the Pacifica outpost of the chain features a deck that opens right up to the ocean. After a remodel last year, the eatery was reborn as a Taco Bell Cantina with a menu that includes alcoholic beverages. But the view, it appears, has remained the same one that diners enjoy.\u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"Bd32k47Bo5b"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003ca href=\"http://louissf.com/index.html/?index.html\">Louis’\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in San Francisco\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">This Sutro District diner opened on Valentine’s Day in 1937, so each February 14 is an anniversary for Louis’. Perched on a hill along the city’s coast, it offers a hearty menu of greasy spoon classics like steaks, burgers, and fish and chips. Beer and wine are also served, as is a full breakfast menu. If you snag a corner booth, you’ll get the perfect view to pretend you’re aboard a ship while you enjoy your meal.\u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B0_bnfrhuHw"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003ca href=\"https://www.innatthetides.com/tides-wharf-restaurant/\">The Tides\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Bodega Bay\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Famously featured in Alfred Hitchcock’s\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> The Birds\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, this seafood restaurant overlooks Bodega Bay with lights twinkling off the waves. Though The Tides will have a prix-fixe menu for Valentine’s Day, they’ll also have their regular menu where you may choose appetizers, entrées and desserts in compositions that please you. With windows covering almost every inch of the walls, a sweeping view of the bay is always on the menu.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_132348,bayareabites_124920,bayareabites_115336","label":"More stories to set the mood "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.google.com/search?q=casino+bar+%26+grill&oq=casin&aqs=chrome.0.69i59l3j69i57j0j69i60j69i61j69i60.1703j1j7&sourceid=chrome&ie=UTF-8\">Casino\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Bodega\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">If your idea of a romantic Valentine’s Day is a longneck ale and a game of pool in a 80-year-old saloon—but with excellent, locally sourced food—Casino is the spot. Chef Mark Malicki’s menu changes daily based on what’s available at markets and farms, and he brings a cosmopolitan sensibility (he’s from New York) to this decidedly rural, no-frills roadhouse. The view, a hop and a skip away, is ideal for a post dinner drive.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136280/five-restaurants-with-views-for-last-minute-lovers-on-valentines-day","authors":["11625","5083"],"categories":["bayareabites_109","bayareabites_752","bayareabites_8770","bayareabites_1875","bayareabites_15155","bayareabites_1807","bayareabites_15156"],"tags":["bayareabites_9835","bayareabites_9710","bayareabites_356","bayareabites_81"],"featImg":"bayareabites_136292","label":"bayareabites"},"bayareabites_135851":{"type":"posts","id":"bayareabites_135851","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135851","score":null,"sort":[1576089688000]},"guestAuthors":[],"slug":"top-100-sonoma-wines-2019","title":"Top 100 Sonoma Wines 2019","publishDate":1576089688,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Could there possibly be a wine region in the world that offers more quality, diversity, affordability, and pure drinking pleasure than Sonoma County?\u003c/p>\n\u003cp>With its viticultural riches, agreeable climate during the growing season, and makers committed to excellence, Sonoma stands tall among the planet’s wine-producing elite. That makes choosing the finest wines of the year from thousands of candidates an excruciatingly difficult — and delicious — task.\u003c/p>\n\u003cp>Our list of the Top 100 wines of 2019 includes expensive bottles as well as many great deals. But value is relative. Like art, antiques, 11-course dinners, and Warriors playoff tickets, wines are worth what the market is willing to pay. It’s hard to feel sticker shock about a $70 Sonoma Pinot Noir when a Burgundy of equal quality costs three times that much. And top-tier Napa Valley Cabernet Sauvignons sell for $250 or more, so by comparison, Sonoma’s finest are true bargains. That calls for an end-of-year toast to a fabulously diverse wine region that produces something for everyone, across all price levels.\u003c/p>\n\u003ch3>METHODOLOGY\u003c/h3>\n\u003cp>Healdsburg-based wine critic Linda Murphy selected the Top 100 Wines of 2019 based on her yearlong tastings at wineries and of samples sent to her, as well as her blind tastings at wine competitions including \u003cem>The Press Democrat 2019 North Coast Wine Challenge\u003c/em>.\u003c/p>\n\u003cp>A former managing editor of \u003cem>Sonoma Magazine\u003c/em>, Murphy writes the LikeWine feature in each issue, was the founding editor of the San Francisco Chronicle wine section (earning two James Beard Awards), and contributes to \u003cem>The Press Democrat\u003c/em>, \u003ca>jancisrobinson.com\u003c/a>, and \u003cem>Decanter\u003c/em> magazine, among other publications. She’s evaluated Sonoma wines for 30 years in a professional capacity but always has the consumer in mind with her recommendations. Not all expensive wines are worth their price, and many value-priced wines deliver far more interest than their price would suggest. This philosophy is reflected in our Top 100 Wines choices. Something for everyone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Only wines produced from Sonoma County-grown grapes, by wineries located in the county, are eligible for the Top 100. All wines were tasted in 2019, and some may no longer be available at time of publication. Fine wines sell fast, so if you can’t find a particular Top 100 wine, contact the producers.\u003c/p>\n\u003cp>They just might have a few extra bottles on hand or can direct you to retailers and restaurants that have the wine in stock.\u003c/p>\n\u003cp>And while this option isn’t for everyone, consider joining the wine clubs of wineries that appear on our Top 100 list every year. Their wines are consistently good, and in most cases great — and club members get first crack at purchasing them, often at discounts.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine/\" rel=\"attachment wp-att-135866\">\u003cimg class=\"aligncenter size-full wp-image-135866\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine.jpg\" alt=\"\" width=\"1080\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine-1020x680.jpg 1020w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003c/a>\u003c/p>\n\u003ch3>SPARKLING\u003c/h3>\n\u003cp>\u003cstrong>Flaunt Wine Co.\u003c/strong> \u003cem>\u003cstrong>NV Brut Sonoma County Sparkling Wine $48\u003c/strong>\u003c/em> This is Dianna Novy Lee’s personal project, following the sale of the Siduri Wines brand she founded with her husband, Adam Lee (now owned by Jackson Family Wines). Flaunt, an elegant blend of Chardonnay and Pinot Noir grapes, offers crisp green apple and citrus flavors enhanced by hints of brioche, almond skin, and toast.\u003c/p>\n\u003cp>\u003cstrong>Gloria Ferrer Caves & Vineyards \u003cem>NV Carneros Blanc de Noirs $22 \u003c/em>\u003c/strong>This moderately rich yet also racy wine scored 99 points and was voted best of class at the 2019 North Coast Wine Challenge (NCWC). It’s predominantly Pinot Noir with a splash of Chardonnay, and while its delicate pink color suggests a delicate wine, under that lacy veil lurks vibrant red berry, cherry, and strawberry aromas and flavors, and a gentle creaminess in the mid-palate. The finish is pert and persistent, the value excellent.\u003c/p>\n\u003cp>\u003cstrong>Inman Family Wines \u003cem>2016 OGV Estate Russian River Valley Brut Rosé $68 \u003c/em>\u003c/strong>Kathleen and Simon Inman’s OGV vineyard at the intersection of Piner and Olivet roads is the sole source for this fine, focused, 100% Pinot Noir sparkler. Delicate yeastiness and a hint of vanilla add interest to the crisp raspberry, citrus, and clementine personality.\u003c/p>\n\u003cp>\u003cstrong>Iron Horse Vineyards \u003cem>2014 Green Valley of Russian River Valley Classic Vintage Brut $45\u003c/em>\u003c/strong> Vintage after vintage, Iron Horse’s flagship wine shines at an attractive price for refined fizz. The aroma is of fresh-baked bread, green apple, and citrus. The palate is compact and dry, with firm structure, tiny bubbles, and hints of Meyer lemon and Asian pear. It’s elegance in a glass, as Champagne-like as California sparkling wine can be, yet with sunny Sonoma fruit.\u003c/p>\n\u003cp>\u003cstrong>Kokomo Winery \u003cem>2014 Peters Vineyard Sonoma Coast Blanc de Blancs $58\u003c/em>\u003c/strong> Grower and winery partner Randy Peters’ Chardonnay grapes from the cool Sonoma coast are the foundation of this wine. It spent some time in neutral oak barrels as a still wine and was fermented and aged on the spent yeast cells for two years. As a result, notes of brioche and hazelnut complement the Meyer lemon and white peach fruit, embraced by nervy acidity.\u003c/p>\n\u003cp>\u003cstrong>Longboard Vineyards \u003cem>NV Russian River Valley Brut Rosé $50 \u003c/em>\u003c/strong>Fizz runs through the veins of Longboard owner and winemaker Oded Shakked. A former sparkling winemaker for J. Vineyards & Winery, he sells three bubblies at his Healdsburg cellar. This one is gorgeous in its strawberry color and fresh-fruit flavors. Fermentation of the grapes in neutral oak barrels help soften the crunchy natural acidity, and aging on the yeast cells add complexity and toasty mouthfeel.\u003c/p>\n\u003cp>\u003cstrong>Sonoma-Cutrer Vineyards \u003cem>2014 Russian River Valley Winemaker’s Release Grand Cuvée $43 \u003c/em>\u003c/strong>Vine Hill Ranch Chardonnay (60%) and Owsley Vineyard Pinot Noir meld beautifully in this dry, four-year-aged sparkler with Champagne structure and sunny green apple and citrus flavor. Accents of brioche, yeast, and macadamia nut add complexity to Sonoma-Cutrer’s first sparkling wine.\u003c/p>\n\u003cfigure id=\"attachment_135869\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/belden-barns-adam-decker/\" rel=\"attachment wp-att-135869\">\u003cimg class=\"size-full wp-image-135869\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker.png\" alt=\"\" width=\"1000\" height=\"598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker.png 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker-160x96.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker-800x478.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker-768x459.png 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Belden Barns vineyards. \u003ccite>(Adam Decker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>SAUVIGNON BLANC\u003c/h3>\n\u003cp>\u003cstrong>Aperture Cellars \u003cem>2018 Dry Stack Vineyard Bennett Valley Barrel-Fermented Sauvignon Blanc $40\u003c/em>\u003c/strong> On Old Redwood Highway south of Healdsburg, Jesse Katz is developing a winery and visitor center on land he purchased from the Ponzo family in 2016. Zinfandel was planted there in 1912, and it remains today alongside new plantings of Bordeaux red grapes. Yet when it comes to white Bordeaux — Sauvignon Blanc blended with Semillon — Katz looks to the cooler Bennett Valley east of Santa Rosa. This full-flavored, barrel-fermented wine delivers waves of green-flesh melon, white peach, and citrus, finishing with spice and tension.\u003c/p>\n\u003cp>\u003cstrong>Belden Barns \u003cem>2018 Sonoma Mountain Estate Sauvignon Blanc $28\u003c/em>\u003c/strong> At once bold and crisp, this unfiltered wine from Nate and Lauren Belden is luscious and exotic, with white peach, ruby grapefruit, pineapple, and lemon-zest character. It finishes with lingering flavors and mouthwatering acidity.\u003c/p>\n\u003cp>\u003cstrong>Davis Bynum \u003cem>2018 Virginia’s Block Russian River Valley Sauvignon Blanc $25\u003c/em>\u003c/strong> Gentle fresh-herb and freshgrass notes add interest to the succulent kiwi fruit, lime, and tropical flavors. Winemaker Greg Morthole aged approximately 60% of the wine in neutral oak and acacia barrels, which enhanced the mouthfeel without interfering with the wine’s vibrancy.\u003c/p>\n\u003cp>\u003cstrong>Dry Creek Vineyard \u003cem>2018 Dry Creek Valley Sauvignon Blanc $20 \u003c/em>\u003c/strong>Sauvignon Musque and Sauvignon Gris join traditional Sauvignon Blanc grapes in this full-flavored wine with lemon- lime, tropical fruit, nectarine, and honeydew-melon aromas and flavors. A small portion of the wine was aged in chestnut, acacia, and French oak barrels, slightly softening the natural acidity of the grapes while adding a layer of complexity.\u003c/p>\n\u003cp>\u003cstrong>Geyser Peak Winery \u003cem>2018 Winemaker Selection Dry Creek Valley Sauvignon Blanc $24 \u003c/em>\u003c/strong>Styled very much like a Marlborough, New Zealand, Sauvignon Blanc, this wine has energetic acidity and vibrant grapefruit, passion fruit, fresh-cut grass, and lime aromas and flavors. A bit of Gewürztraminer adds floral and spice notes. Best of show white-wine winner at NCWC.\u003c/p>\n\u003cp>\u003cstrong>MacLeod Family Vineyards \u003cem>2018 Indian Springs Ranch Sonoma Valley Sauvignon Blanc $24\u003c/em>\u003c/strong> The MacLeod family’s Kenwood ranch delivers a crisp, classy Sauvignon Blanc year after year. The 2018 bottling is loaded with lemon, lime, white peach, and honeydew melon goodness, finishing long and juicy.\u003c/p>\n\u003cp>\u003cstrong>Saini Vineyards \u003cem>2018 Dry Creek Valley Sauvignon Blanc $23\u003c/em>\u003c/strong> Inviting aromas of jasmine, lemon verbena, and fresh-cut grass lead to a crisp palate of lemon-lime, grapefruit, and honeydew melon. It’s the sort of balanced, vibrant wine that works beautifully as a sipper and as a mate for shellfish, grilled fish, and roast chicken.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine3/\" rel=\"attachment wp-att-135865\">\u003cimg class=\"aligncenter size-full wp-image-135865\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3.jpg\" alt=\"\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-1200x800.jpg 1200w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003c/p>\n\u003ch3>CHARDONNAY\u003c/h3>\n\u003cp>\u003cstrong>Ferrari-Carano \u003cem>2017 Sonoma County Chardonnay $23\u003c/em>\u003c/strong> Bargain alert. This Dry Creek Valley winery does great things with its reserve, site-specific, and mountain-grown wines, yet this county-appellation Chardonnay stands out as a wonder for its price (typically discounted at chain stores). A full-bodied yet elegant wine, it charms with aromas and flavors of citrus, pear, white peach, apple, graham cracker, and vanilla.\u003c/p>\n\u003cp>\u003cstrong>Flanagan Wines \u003cem>2016 Ritchie Vineyard Russian River Valley Chardonnay $68\u003c/em>\u003c/strong> This is a textural wonder, made from grapes grown in Kent Ritchie’s vineyard, where plantings date to the early 1970s. The wine is elegant, multilayered, and mouth-filling in a beautifully subtle way, with green apple and Asian pear aromas and flavors enhanced by subtle oak spice. The crisp finish goes on and on.\u003c/p>\n\u003cp>\u003cstrong>Gary Farrell Vineyards & Winery \u003cem>2016 Russian River Valley Olivet Lane Vineyard Chardonnay $45\u003c/em>\u003c/strong> The Pellegrini family planted this vineyard in 1976 on a benchland in the Santa Rosa Plain, and the grapes have been highly prized ever since. Gary Farrell winemaker Theresa Heredia’s version of Olivet Lane Chardonnay is crisp and complex, with nuances of apple, tangerine, curd, and brioche. It’s medium- full-bodied and gently oaked, and has a long, satisfying finish.\u003c/p>\n\u003cp>\u003cstrong>Hartford Family Wines \u003cem>2016 Three Jacks Vineyard Green Valley of Russian River Valley Chardonnay $65\u003c/em>\u003c/strong> Here is a Chardonnay that has both power and purity. It’s full-bodied and rich, with peach, Meyer lemon, guava, and fresh-baked bread character, and a thread of minerality running from the aroma through the finish.\u003c/p>\n\u003cp>\u003cstrong>LaRue Wines \u003cem>2017 Charles Heintz Vineyard Sonoma Coast Chardonnay $60\u003c/em>\u003c/strong> Katy Wilson is a noted winemaking consultant and taps some of her favorite vineyards for her own brand, named for her great-grandmother, Veona LaRue Newell. From the Heintz Vineyard, located east of Occidental, Wilson achieved a fruit-filled, flavorful wine at just 12.5% alcohol. Striking minerality and acidity plump the Meyer lemon and green apple flavors.\u003c/p>\n\u003cp>\u003cstrong>MacRostie \u003cem>2017 Sonoma Coast Chardonnay $25\u003c/em>\u003c/strong> Multiple vineyards, including Sangiacomo, Dutton Ranch, and Steve MacRostie’s own Wildcat Mountain Vineyard, combine in an exceptional wine for the price and vineyard pedigree. A mélange of lemon meringue pie, pineapple, blood orange, and baked apple is supported by caramel and spice notes from oak aging.\u003c/p>\n\u003cp>\u003cstrong>Ramey Wine Cellars \u003cem>2016 Westside Farms Estate Russian River Valley Chardonnay $65\u003c/em>\u003c/strong> Chardonnay master David Ramey and his wife, Carla, own just one vineyard and this is it: Westside Farms on Healdsburg’s Westside Road. This wine offers generous aromas and flavors of pear, Fuji apple, and citrus, plus a touch of flint. Oak fermentation and aging add spice and mouth-filling texture to this complex wine.\u003c/p>\n\u003cp>\u003cstrong>Sangiacomo Family Wines \u003cem>2017 Home Ranch Carneros Chardonnay $65\u003c/em>\u003c/strong> The Sangiacomo family has farmed in Sonoma for more than 50 years, custom-grooming their vineyards for winery clients. Beginning in 2016, the Sangiacomos began producing their own wines — Chardonnay, Pinot Noir, and Cabernet Sauvignon — with James MacPhail as their winemaker. This wine is representative of their style: vibrant citrus and green apple character, judicious use of oak as a seasoning to build texture, and palate-cleansing acidity.\u003c/p>\n\u003cp>\u003cstrong>Sojourn \u003cem>2017 Durell Vineyard Sonoma Coast Chardonnay $48\u003c/em>\u003c/strong> This is a rich, juicy wine, powerful yet pure, with poached pear, pineapple, white peach, and citrus aromas and flavors. Fruit from Durell, an iconic Sonoma vineyard, is sold to several producers. At Sojourn, those grapes become a crowd-pleasing wine with toasty oak on the lingering finish.\u003c/p>\n\u003cp>\u003cstrong>Thirty-Seven Wines \u003cem>2016 Sonoma Coast Reserve Chardonnay $36\u003c/em>\u003c/strong> This wine scored a whopping 98 points and was voted best of class at NCWC. There is some toasty oak on the aroma and finish, which brackets the scintillating lemon curd, green melon, and Granny Smith fruit. Brisk more than luscious, it’s a mouthwatering rendition of coastal Chardonnay.\u003c/p>\n\u003cp>\u003cstrong>Three Sticks \u003cem>2017 Durell Vineyard Sonoma Coast Chardonnay $55\u003c/em>\u003c/strong> Three Sticks proprietor Bill Price purchased Durell Vineyard 20 years ago and takes grapes from the oldest blocks in the site, in the hills above Sonoma Valley, for his Chardonnay. Full-bodied and remarkably complex, it delivers a mouthful of green apple, Asian pear, white peach, and citrus flavors, finishing with a hint of oak and juicy acidity.\u003c/p>\n\u003cp>\u003cstrong>Trombetta Family Wines \u003cem>2017 Gap’s Crown Petaluma Gap Chardonnay $60\u003c/em>\u003c/strong> Winemaker Erica Stancliff and her parents, Rickey and Roger Stancliff, are among the new rock stars in Sonoma winemaking — as evidenced by this exceptional Chardonnay, which combines vibrant lemon curd and tropical fruit with light-handed oak influence and sturdy structure. Delicious now, it’s also worthy of cellaring.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine4/\" rel=\"attachment wp-att-135864\">\u003cimg class=\"aligncenter size-full wp-image-135864\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4.jpg\" alt=\"\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-1200x800.jpg 1200w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003c/p>\n\u003ch3>OTHER WHITES\u003c/h3>\n\u003cp>\u003cstrong>Barber Cellars \u003cem>2018 Rougissant Keller Estate Petaluma Gap Pinot Gris $26\u003c/em>\u003c/strong> Alsatian in style, this wine is invitingly aromatic, with acacia blossom, lemon, and mandarinorange scents. The palate is dry, nog sweet, with crisp pear and white peach flavors, and a hint of honey on the racy finish.\u003c/p>\n\u003cp>\u003cstrong>Cline Cellars \u003cem>2018 Sonoma Coast Estate Pinot Gris $15\u003c/em>\u003c/strong> Spicy and fruity, this is a fun quaffer, particularly for its price. Light amber in color (typical of the varietal) and florally aromatic, it gushes with clementine, grapefruit, and green apple flavors, and finishes with a hint of honey and brisk acidity.\u003c/p>\n\u003cp>\u003cstrong>Comstock Wines \u003cem>2017 Russian River Valley Viognier $42\u003c/em>\u003c/strong> Winemaker Chris Russi has a deft hand with Viognier, and it shows in this pretty wine with inviting honeysuckle aromas and juicy pear and white-peach flavors — and without the alcohol heat of some Viogniers. It’s both rich and refreshing, with wonderful balance and a lingering finish.\u003c/p>\n\u003cp>\u003cstrong>Gloria Ferrer Caves & Vineyards \u003cem>2018 Estate Carneros Pinot Blanc $25\u003c/em>\u003c/strong> Among the bold, generously flavored white wines in the sweepstakes round at NCWC, this Alsatian varietal stood out for its delicate balance, medium-light body, and spiced apple, Asian pear, and citrus zest palate. It’s incredibly crisp, refreshing, and a great alternative to Sauvignon Blanc.\u003c/p>\n\u003cp>\u003cstrong>J. Rickards Winery \u003cem>2018 Salem Ranch Dry Creek Valley Viognier $28\u003c/em>\u003c/strong> This NCWC best-of-class winner was partially fermented in neutral oak, adding texture and body, without any toastiness to mask the honeysuckle and white-blossom aromas. Bright pear, apple, and white peach are the palate stars, with citrus notes on the clean finish.\u003c/p>\n\u003cp>\u003cstrong>Gundlach Bundschu \u003cem>2018 Sonoma Valley Gewürztraminer $27\u003c/em>\u003c/strong> This exotic wine is a perennial on the Top 100 list, and one of the finest Gewürztraminers made in California. From the rose petal, ginger, and lychee aromas to the juicy mouthful of pear, apple, and citrus flavors, it has a sense of sweetness from the ripe fruit, yet is remarkably dry and crisp.\u003c/p>\n\u003cp>\u003cstrong>Leo Steen\u003c/strong> \u003cem>\u003cstrong>2018 Saini Farms Dry Creek Valley Chenin Blanc $18\u003c/strong>\u003c/em> It took a Danish native, Leo Steen Hansen, to find one of the few plantings of premium Chenin Blanc in Northern California and bring it to glory in the bottle. The white flower and white pepper aromas and sunny peach, pear, and citrus flavors come from vines planted 40 years ago. The finish offers mouthwatering acidity and a hint of minerality.\u003c/p>\n\u003cp>\u003cstrong>Peterson Winery\u003c/strong> \u003cem>\u003cstrong>2017 Bradford Mountain Estate Dry Creek Valley 3V White Wine Blend $28\u003c/strong>\u003c/em> The three Vs — Vermentino, Vernaccia, and Verdelho – combine in this lip-smacking wine. Crunchy apple, pear, and citrus dominate the palate, with background notes of pineapple, guava, and green apple. Proprietor Fred Peterson is known largely for his red wines, yet this brilliant white is a winner.\u003c/p>\n\u003cp>\u003cstrong>Ram’s Gate Winery \u003cem>2018 Carneros Estate Pinot Blanc $38\u003c/em>\u003c/strong> Joe Nielsen, formerly of Donelan Family Wines, joined Ram’s Gate in summer 2018 as director of winemaking. Right out of the gate, he released this crisp, floral, and textured white wine. Aged in a mix of stainless steel and neutral oak, it has laser-like acidity supporting the complex lemon, lime, peach, and grapefruit palate.\u003c/p>\n\u003cp>\u003cstrong>Thirty-Seven Wines \u003cem>2017 Sonoma Coast Albarino $22\u003c/em>\u003c/strong> Al and Lisa Brayton own a vineyard on Highway 37. Winemaker Shane Finley produced this tangy, slightly mineral, medium-bodied wine that brims with peach, apricot, and cantaloupe flavor. Crackling acidity refreshes after each sip. A true crowd-pleaser.\u003c/p>\n\u003cfigure id=\"attachment_135863\" class=\"wp-caption aligncenter\" style=\"max-width: 1202px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine5/\" rel=\"attachment wp-att-135863\">\u003cimg class=\"size-full wp-image-135863\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5.jpg\" alt=\"\" width=\"1202\" height=\"801\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5.jpg 1202w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-1200x800.jpg 1200w\" sizes=\"(max-width: 1202px) 100vw, 1202px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dutton-Goldfield Winery \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>ROSÉ\u003c/h3>\n\u003cp>\u003cstrong>Balletto \u003cem>2018 Russian River Valley Rosé of Pinot Noir $20\u003c/em>\u003c/strong> Winemaker Anthony Beckman says rosé should be fun to drink, and this one is. With its eye-catching salmon color, aromas and flavors of just-picked strawberry and watermelon, and mouth-cleansing acidity, what’s not to like? Simply delicious.\u003c/p>\n\u003cp>\u003cstrong>Alexander Valley Vineyards \u003cem>2018 Alexander Valley Dry Rosé of Sangiovese $16\u003c/em>\u003c/strong> AVV was well ahead of the rosé surge, first making this wine in 2006 from the Italian variety Sangiovese. Affable and very affordable, it’s lush in watermelon, raspberry, and nectarine fruit, with a snappy, spicy finish.\u003c/p>\n\u003cp>\u003cstrong>Dutton-Goldfield \u003cem>2018 Sonoma Coast Rosé of Pinot Noir $30\u003c/em>\u003c/strong> Whole clusters of Pinot Noir were crushed by foot to gently extract the juice and retain vivid rose petal and red-fruit aromas. After fermentation, the resulting wine has a tangy quality, with pure red raspberry, Queen Anne cherry, and wild strawberry personality.\u003c/p>\n\u003cp>\u003cstrong>Imagery Estate Winery \u003cem>2018 Serres Ranch Sonoma Valley Aleatico Rosé $27\u003c/em>\u003c/strong> Here’s something different in pink wine: A rose-petal-scented, spicy, red-cherry-inflected dry rosé made from the Italian red grape Aleatico. Winemaker Jamie Benziger has taken the winemaking reins from her father, Joe, and here she’s replicated a classic central-Italy Aleatico wine.\u003c/p>\n\u003cp>\u003cstrong>Inman Family Wines \u003cem>2018 Russian River Valley Endless Crush Pratt Vine Hill Vineyard Rosé $38\u003c/em>\u003c/strong> One of Kathleen Inman’s three still Pinot Noir rosés from 2018, this one offers juicy watermelon, cherry aromas, and a flavorful yet elegant palate of crisp berry, cherry, red melon, and white-peach flavors. There is a minerally edge to this mouthwatering, classy wine.\u003c/p>\n\u003cp>\u003cstrong>J. Rickards Winery \u003cem>2018 Alexander Valley Ava Rae Rosé of Grenache $26\u003c/em>\u003c/strong> This delicate-pink wine won the best of show rosé award (98 points) at NCWC. Some rosés try too hard to be fruity and rich, but this one more closely resembles the wines of Provence: dry and crisp. Named for winemaker Blaine Brazil’s daughter, it offers notes of watermelon, dried cherry, and wild strawberry, and an energetic finish.\u003c/p>\n\u003cp>\u003cstrong>Rodney Strong Vineyards \u003cem>2018 Russian River Valley Rosé of Pinot Noir $25\u003c/em>\u003c/strong> Pretty, tangy, and tasty. That’s shorthand for this dry blush wine with watermelon, strawberry, and blood orange personality. It is juicy and crisp, ideal with lighter-bodied dishes — and with the mashup of a Thanksgiving feast.\u003c/p>\n\u003cp>\u003cstrong>The Grenachista \u003cem>2018 Sonoma Valley Rosé of Grenache Noir $24\u003c/em>\u003c/strong> Peter Mathis’ vineyard in Sonoma Valley contributed the grapes to this wine, which has zippy acidity, bright red fruit, and an intriguing herbs-de-Provence edge. Winemaker Casey Graybehl goes by the name the Grenachista and produces several different bottlings.\u003c/p>\n\u003cp>\u003cstrong>Three Sticks Wines \u003cem>2018 Sonoma Coast Casteñada Limited Release Rosé $40\u003c/em>\u003c/strong> Medium-bodied and the color of a just-sliced watermelon, this 14% alcohol, bold Rhône-style blend of Syrah, Grenache, and other grapes delivers bright strawberry, raspberry, blood orange, and cherry liqueur flavors, and finishes tangy and refreshing.\u003c/p>\n\u003cfigure id=\"attachment_135862\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine6/\" rel=\"attachment wp-att-135862\">\u003cimg class=\"size-full wp-image-135862\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6.jpg\" alt=\"\" width=\"1280\" height=\"827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-800x517.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-768x496.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-1020x659.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-1200x775.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pinot Noir grapes \u003ccite>(Shana Bull)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>PINOT NOIR\u003c/h3>\n\u003cp>\u003cstrong>Anthill Farms Winery \u003cem>2016 Harmony Lane Sonoma Coast Pinot Noir $50\u003c/em>\u003c/strong> Mates David Low, Anthony Filiberti, and Web Marquez are behind this small-production brand, focused on single-vineyard bottlings. They sourced the 3-acre Harmony Lane Vineyard, between Occidental and Graton, for this wine, which is floral in aroma and crisp on the palate. Vibrant red and black cherry, gentle oak spice, and suave tannins make for a gorgeous Pinot.\u003c/p>\n\u003cp>\u003cstrong>Balletto Vineyards \u003cem>2017 Russian River Valley Pinot Noir $30 \u003c/em>\u003c/strong>Bright and lively, this wine has aromas and flavors of violets, Asian spice, red cherry, raspberry, and cola. Generously flavored yet fresh — and at just 13.9% alcohol — it’s a medium-bodied, solid expression of Russian River Valley Pinot, at an easy-to-swallow price in a super-competitive field.\u003c/p>\n\u003cp>\u003cstrong>Benovia Winery \u003cem>2017 Russian River Valley Pinot Noir $45\u003c/em>\u003c/strong> This producer’s Cohn Vineyard, La Pommeraie, and Tilton Hill Pinot Noirs are exceptional. And pricey ($75). And difficult to acquire, if you’re not a wine club member. For a taste of Benovia at a lower price and with a greater chance for finding it, check out this Russian River Valley blend. It delivers concentrated blackberry and red plum flavors, spice, crisp acidity, and a mouthful of pleasure.\u003c/p>\n\u003cp>\u003cstrong>Cartograph Wines \u003cem>2017 Russian River Valley Pinot Noir $48\u003c/em>\u003c/strong> Alan Baker and Serena Lourie are the couple behind Cartograph, a passion project they started after careers in other fields. They own one Russian River Valley vineyard and purchase from others, including sites in Anderson Valley in Mendocino County. Their Russian River Valley bottling is the star of the vintage, sporting lovely cherry and raspberry fruit, vivid Asian spice and savory herbs and cola. Textbook RRV Pinot Noir.\u003c/p>\n\u003cp>\u003cstrong>DeLoach Vineyards \u003cem>2016 Russian River Valley OFS Pinot Noir $40\u003c/em>\u003c/strong> Here’s a wine that delivers everything a lover of Sonoma Pinot Noir could want: Mouth-filling cherry, raspberry, and black currant fruit, Asian spice, supple tannins, and a vibrantly clean finish.\u003c/p>\n\u003cp>\u003cstrong>Dutton-Goldfield \u003cem>2016 Emerald Ridge Vineyard Green Valley of Russian River Valley Pinot Noir $68\u003c/em>\u003c/strong> This seductive and remarkably fresh-tasting wine (13.5% alcohol) has supple tannins caressing the buoyant boysenberry, dark cherry, black raspberry, and baking-spice flavors. It’s a yin-yang contrast of savory aromas, juicy fruit flavors, and brisk acidity — a triumphant example of Sonoma County Pinot.\u003c/p>\n\u003cp>\u003cstrong>Emeritus Vineyards \u003cem>2016 Russian River Valley Hallberg Ranch Pinot Noir $44\u003c/em>\u003c/strong> Emeritus founder Brice Cutrer Jones (he also started Sonoma-Cutrer Vineyards) brought in his daughter, Mari Jones, as partner and COO and hired winemaker Dave Lattin, formerly of Kuleto Estate. The pairing is simpatico and the wines have never been better. Hallberg, an estate vineyard, produced this perfumed, medium-full-bodied wine showing bright black cherry fruit, savory spice, smooth tannins, and palate- cleansing acidity.\u003c/p>\n\u003cp>\u003cstrong>Fulcrum Wines \u003cem>2017 Carneros Wildcat Mountain Vineyard Pinot Noir $63\u003c/em>\u003c/strong> David Rossi commutes from New York to Sonoma multiple times a year to fulfill his desire to produce Pinot Noir and Chardonnay. No absentee owner, Rossi makes the wines himself in Sonoma and has a tasting room downtown. This wine shows the dark-fruit side of Pinot (boysenberry and black cherry). It’s lush and spicy, with a long, rewarding finish.\u003c/p>\n\u003cp>\u003cstrong>Jacklyn Renee Wines \u003cem>2016 Bacigalupi Vineyards Russian River Valley Pinot Noir $54\u003c/em>\u003c/strong> Here is a winemaker to watch: Jackie van Sant Downes, a Texas transplant whose day job is assistant winemaker at Comstock Wines in Healdsburg. In her spare time, she produces Pinot and Chardonnay for her own label, and this effort is sleek and polished, with vibrant cherry, pomegranate, cranberry, and cola character.\u003c/p>\n\u003cp>\u003cstrong>J. Bucher Wines \u003cem>2017 Russian River Valley Bucher Vineyard Pommard Clone Pinot Noir $55\u003c/em>\u003c/strong> Voluptuous and mouth-filling, this bold wine will win over a legion of fans for its bright, juicy red fruit and rewarding texture. Beyond its instant approachability, it’s a serious wine with the tannic and acid structure to age beautifully for another five years or more.\u003c/p>\n\u003cp>\u003cstrong>J. Cage Cellars \u003cem>2017 Petaluma Gap El Coro Vineyard Pinot Noir $49\u003c/em>\u003c/strong> Roger and Donna Beery and their kids left Texas and Colorado behind to make wine in Healdsburg. Pinot Noir was their major attraction to Sonoma; without vineyards of their own, they purchased grapes and hit the jackpot with Pinot from Keller Estate. This wine has wonderful structure, juicy ripe cherry/berry fruit, low-profile oak, and snappy spice. Delicious.\u003c/p>\n\u003cp>\u003cstrong>Keller Estate Winery \u003cem>2016 Petaluma Gap El Coro Vineyard Pinot Noir $55\u003c/em>\u003c/strong> El Coro (the chorus) is Keller Estate’s Pinot Noir vineyard, located east of Petaluma and in the recently established Petaluma Gap AVA. The 2016 is vivacious and aromatic, with forest floor and dried herbs accenting the nicely ripened red and black fruit. Supple and crisp at the same time.\u003c/p>\n\u003cp>\u003cstrong>Papapietro Perry Winery \u003cem>2016 Sonoma Coast Pinot Noir $55\u003c/em>\u003c/strong> This Healdsburg winery produces several fine Pinot Noirs, including vineyard-designates, yet this multisite blend from the 2016 vintage is scintillating and succulent. Pomegranate and Bing cherry aromas and flavors stand out, as well as the keen balance of fruit, tannin, oak-derived texture, and lingering finish. It should please any Pinot crowd.\u003c/p>\n\u003cp>\u003cstrong>Tongue Dancer Wines \u003cem>2017 Sonoma Coast Pinot Noir $39\u003c/em>\u003c/strong> After selling his eponymous wine brand to Hess Collection in 2011, James MacPhail launched Tongue Dancer in 2013 with his wife, Kerry, at their Healdsburg winery. The Placido, Putnam, and van der Kamp vineyards are the sources for this charming wine with luscious red and black cherry flavors, hints of cola and toast, silky tannins, and a super-fresh finish.\u003c/p>\n\u003cfigure id=\"attachment_135861\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine7/\" rel=\"attachment wp-att-135861\">\u003cimg class=\"size-full wp-image-135861\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7.jpg\" alt=\"\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-1200x800.jpg 1200w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leo Steen of Leo Steen Wines \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>RHÔNE- STYLE REDS\u003c/h3>\n\u003cp>\u003cstrong>Anaba Wines \u003cem>2016 Bismark Vineyard Moon Mountain District Syrah $48\u003c/em>\u003c/strong> There is a Pinot Noir-like silkiness to the texture of this wine, yet it’s certainly Syrah in aroma and flavor. It’s loaded with classic blackberry, blueberry, herbes de Provence, white pepper, and roasted-meat notes.\u003c/p>\n\u003cp>\u003cstrong>Benovia \u003cem>2016 Sonoma Mountain Grenache $42\u003c/em>\u003c/strong> Widely known as a Chardonnay and Pinot Noir producer, Benovia also flirts with Grenache and Zinfandel. Winemaker/partner Mike Sullivan grew up on Sonoma Mountain, and this wine comes from his family’s Four Brothers Vineyard there. It shows the polished side of Grenache, yet is layered and complex, with savory herbs and saddle leather notes accenting the bright red fruit.\u003c/p>\n\u003cp>\u003cstrong>Enkidu Wine \u003cem>2017 Sonoma County E Cuvee JM $20\u003c/em>\u003c/strong> A best of class winner at NCWC, this wine delivers tremendous value. The “E” represents everyday- drinking wines at affordable prices, and this Grenache-Syrah-Mourvedre blend fits the bill beautifully. Not nearly as powerful and rich as other wines on this list, it provides a refreshing counterpoint, with floral aromas and bright blueberry and dark cherry flavors.\u003c/p>\n\u003cp>\u003cstrong>Eric Kent Wine Cellars \u003cem>2016 Las Madres Vineyard Carneros Syrah $44\u003c/em>\u003c/strong> Owners Kent Humphrey and Colleen Teitgen produce small lots of cool-climate-grown wines. This one has savory herbs and pepper sprinkled over the juicy blackberry and dark cherry fruit. It’s deep, concentrated, and built for aging in the cellar.\u003c/p>\n\u003cp>\u003cstrong>Flanagan Wines \u003cem>2016 Bennett Valley Syrah $75\u003c/em>\u003c/strong> Fasten your seatbelts for this powerful, 15.5% alcohol wine that’s a mouthful of bold dark fruit. Typical of Rhône Valley Syrahs, it has accents of bacon fat, pepper, lavender, and dried herbs, and the acidity keeps it fresh-tasting.\u003c/p>\n\u003cp>\u003cstrong>Ledson Winery & Vineyards \u003cem>2016 Sonoma Valley Estate Mes Trois Amours $48\u003c/em>\u003c/strong> Three of winery owner Steve Ledson’s vinous “loves” — Syrah, Grenache, and Mourvedre —comprise this southern Rhône-style blend. Luxurious mouthfeel, ripe dark cherry, plum flavors, and a spicy, peppery finish make it a complex and complete treat.\u003c/p>\n\u003cp>\u003cstrong>Leo Steen Wines \u003cem>2017 Provisor Vineyard Dry Creek Valley Grenache $36\u003c/em>\u003c/strong> Leo Steen Hansen loves Grenache as much as he does Chenin Blanc. His devotion to the Rhône Valley red shows in this medium-fullbodied wine with juicy cherry and strawberry flavors and a vibrancy that can get lost in Grenache’s tendency to get overripe in the vineyard. It’s a crisp, juicy wine seasoned with white pepper and dried flowers.\u003c/p>\n\u003cp>\u003cstrong>Ridge Vineyards \u003cem>2016 Lytton Estate Dry Creek Valley Petite Sirah $40\u003c/em>\u003c/strong> Ridge’s Geyserville winery outpost is best known for Zinfandels, many of which have a splash of Petite Sirah in them. This 100 percent varietal wine deserves stand-alone status, for its savory character, well-mannered plum, blackberry, and blueberry fruit, and supple texture not often found in wines made from the notso- petite grape.\u003c/p>\n\u003cp>\u003cstrong>Rockpile Vineyards \u003cem>2016 Buffalo Hollow Rockpile Petite Sirah $60\u003c/em>\u003c/strong> Named for a wood-carved buffalo that overlooks the vineyard, this best of class winner at NCWC is a big, brawny wine with voluptuously ripe blackberry and blueberry fruit and sturdy, earthy tannins. Hints of espresso and black pepper spice up the midpalate and finish.\u003c/p>\n\u003cfigure id=\"attachment_135860\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine8/\" rel=\"attachment wp-att-135860\">\u003cimg class=\"size-full wp-image-135860\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8.jpeg\" alt=\"\" width=\"1280\" height=\"853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8.jpeg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-1200x800.jpeg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Sutro of Sutro Wine Co \u003ccite>(Kelsey Anne Jones)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>MERLOT\u003c/h3>\n\u003cp>\u003cstrong>Gundlach Bundschu \u003cem>2015 Sonoma Valley Merlot $35\u003c/em>\u003c/strong> One of the pioneers of Sonoma Valley Merlot, GunBun continues its mastery of the grape with this understated wine. Medium- bodied and balanced, it has a dark-cherry base accented by licorice and raspberry liqueur. Supple but not soft tannins provide structure.\u003c/p>\n\u003cp>\u003cstrong>Kokomo Winery \u003cem>2016 Pauline’s Vineyard Dry Creek Valley Merlot $38\u003c/em>\u003c/strong> The vineyard, across Dry Creek Road from the Kokomo winery, is farmed by Randy Peters. He was born on the property and named it after his late mother, Pauline. The wine is lush, spicy, and loaded with ripe plum and black cherry fruit. There’s enough tannic structure to keep it lively for five years or more.\u003c/p>\n\u003cp>\u003cstrong>La Storia by Trentadue \u003cem>2016 Block 500 Alexander Valley Merlot $34\u003c/em>\u003c/strong> Merlot comprises 94% of this wine; the remainder is Cabernet Sauvignon, Malbec, and unusually, Sangiovese and Syrah. No matter the mix, it’s a decadent wine with a dark-chocolate complement to juicy plum and black cherry fruit and suave tannins. A best of class selection at NCWC.\u003c/p>\n\u003cp>\u003cstrong>Medlock Ames \u003cem>2015 Heritage Alexander Valley Merlot $60\u003c/em>\u003c/strong> Ames Morison, winemaker/partner at this Chalk Hill-area winery, produces wonderful Merlots every vintage. For the 2015, he blended in 16% Cabernet Sauvignon, which added tannic structure and body to Merlot’s juicy-plum profile. Delicious now, it also has the bones to improve with cellaring.\u003c/p>\n\u003cp>\u003cstrong>St. Francis Vineyards & Winery \u003cem>2016 Sonoma Valley Reserve Merlot $40\u003c/em>\u003c/strong> Winery founder Joe Martin was one of the first to plant Merlot in Sonoma Valley. He died in 2015 , yet the legacy of making Merlot lives. Winemaker Chris Louton blended Malbec with Merlot in this generous wine, which delivers rich dark-fruit and espresso character, balanced by brisk acidity.\u003c/p>\n\u003cp>\u003cstrong>Sutro Wine Co.\u003c/strong> \u003cem>\u003cstrong>2016 Warnecke Ranch Alexander Valley Merlot $35\u003c/strong>\u003c/em> Alice and Eliot Sutro produce wines from her family’s Warnecke Ranch, and this Merlot is a marvel in moderation and pleasure. Bright acidity supports the plump red plum and cherry fruit, the tannins are polished, and the finish is refreshingly vibrant. Merlot haters, take note: Try this wine.\u003c/p>\n\u003cfigure id=\"attachment_135859\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine9/\" rel=\"attachment wp-att-135859\">\u003cimg class=\"size-full wp-image-135859\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9.jpg\" alt=\"\" width=\"2000\" height=\"1264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-800x506.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-768x485.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-1020x645.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-1200x758.jpg 1200w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vineyards turn above Alexander Valley. \u003ccite>(Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>CABERNET SAUVIGNON\u003c/h3>\n\u003cp>\u003cstrong>N Arbor Bench Vineyards \u003cem>2016 Dry Creek Valley Cabernet Sauvignon $48\u003c/em>\u003c/strong> Janet Hart has grown grapes in her Dry Creek Valley vineyard for more than three decades, and now produces her own wines from there. This full-bodied, dark-fruited Cab, which scored 96 points at NCWC, is rich yet refined, with silky tannins and a slight herbal shading for added interest.\u003c/p>\n\u003cp>\u003cstrong>Buena Vista Winery \u003cem>2016 Sonoma County Private Reserve Cabernet Sauvignon $75\u003c/em>\u003c/strong> Director of Winemaking Brian Maloney selected grapes grown throughout the county for this top-flight wine. It’s big-bodied and sumptuous, packed with black currant and plum fruit, dark chocolate, and dried-herb notes, and a refreshing finish.\u003c/p>\n\u003cp>\u003cstrong>Cannonball \u003cem>2016 ELEVEN Sonoma County Cabernet Sauvignon $40\u003c/em>\u003c/strong> Healdsburg-based Cannonball’s flagship is a California-appellation Cabernet Sauvignon that has broad distribution and sells for around $15. Winemaker Ondine Chattan blended wine lots from the best barrels for this ultra-premium Cab, which offers rich dark cherry fruit and hints of chocolate, forest floor, and cedar. It’s a big-league effort.\u003c/p>\n\u003cp>\u003cstrong>Flambeaux Wine \u003cem>2015 Dry Creek Valley Cabernet Sauvignon $60\u003c/em>\u003c/strong> The Murray family, New Orleans natives, found a new home in Dry Creek Valley and named their wine brand after the Flambeaux torch bearers of Mardi Gras. Their Cabernet is firmly structured yet fleshy, with vibrant red cherry and boysenberry fruit inflected with dried herbs and cedar. Classic and classy, and with ideal ripeness and balance.\u003c/p>\n\u003cp>\u003cstrong>Garden Creek Vineyards \u003cem>2012 Alexander Valley Tesserae $100\u003c/em>\u003c/strong> Owner/winemakers Karin and Justin Warnelius-Miller give their Cabernets three to four years more barrel and bottle aging than most California producers, believing the wines need time to settle and show their best stuff. This current-vintage 2012 is elegant and refined, Cabernet Sauvignondominant and blended with Merlot, Cabernet Franc, Petit Verdot, and Malbec. Ready to drink now, it should remain fresh-tasting for another decade or so.\u003c/p>\n\u003cp>\u003cstrong>Legacy \u003cem>2013 Alexander Valley Red Wine $100\u003c/em>\u003c/strong> From Jackson Family Wines, this Jess Jackson-inspired blend of Cabernet Sauvignon, Cabernet Franc, Malbec, and Petit Verdot was grown on the company’s Jimtown and Alexander Mountain vineyards, at elevations of up to 2,400 feet. Although it’s not labeled as Cabernet Sauvignon, it could be, with that variety comprising 87% of the blend. Layered and so seamless that no one characteristic sticks out from the others, its solid tannin and acid structure suggest cellar longevity.\u003c/p>\n\u003cp>\u003cstrong>Rodney Strong Vineyards \u003cem>2015 Sonoma County Reserve Cabernet Sauvignon $45\u003c/em>\u003c/strong> There’s a lot of wine here for the price, and it’s arguably the winery’s finest Reserve Cabernet ever. A relatively new addition to the blend is fruit from the mountainous Cooley Ranch north of Alexander Valley; astute matching of oak barrels to those intense grapes works beautifully. The wine is polished and structured, with succulent dark fruit and hints of fresh herbs and cocoa.\u003c/p>\n\u003cp>\u003cstrong>Sebastiani Vineyards \u003cem>2016 Alexander Valley Cabernet Sauvignon $26\u003c/em>\u003c/strong> With a 96-point score at NCWC, this wine offers a ton of flavor for the buck. Concentrated, almost jammy red and black fruit is wrapped in velvety tannins and accented hints of fresh-turned earth (a positive trait for Cab), leafy herbs, and oak spice.\u003c/p>\n\u003cp>\u003cstrong>Simi Winery \u003cem>2016 Alexander Valley Cabernet Sauvignon $26\u003c/em>\u003c/strong> Want an easy-drinking, easy-onthe- pocketbook Cab that’s still complex? Simi hits the mark with this 13.5% alcohol wine with a keen mix of juicy red and black fruit, vanillin oak, coffee bean, and cocoa elements. Mediumfull- bodied and lively.\u003c/p>\n\u003cfigure id=\"attachment_135858\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine10/\" rel=\"attachment wp-att-135858\">\u003cimg class=\"size-full wp-image-135858\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10.jpeg\" alt=\"\" width=\"1024\" height=\"684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10.jpeg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10-800x534.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10-768x513.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10-1020x681.jpeg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zinfandel vines \u003ccite>(Erik Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>ZINFANDEL\u003c/h3>\n\u003cp>\u003cstrong>deLorimier \u003cem>2016 Alexander Valley Primitivo $30\u003c/em>\u003c/strong> Primitivo is genetically similar to Zinfandel, with DNA fingerprinting showing the grapes are clones of the Croatian variety Crljenak. Whatever its provenance, this wine has rich oak notes framing the juicy, brambly black raspberry fruit. The tannins are smooth, the finish long and spicy.\u003c/p>\n\u003cp>\u003cstrong>Papapietro Perry Winery \u003cem>2016 Dry Creek Valley Zinfandel $45\u003c/em>\u003c/strong> Winery staff casually refer to this wine as “zino,” because it has a Zinfandel aroma and flavor profile and the supple, mouthwatering personality of Pinot Noir. It’s a pretty rather than potent wine, with racy acidity, juicy red and black cherry fruit, and hints of brown spice, cocoa, and vanilla. Zin haters, give it a try.\u003c/p>\n\u003cp>\u003cstrong>Rockpile Vineyards \u003cem>2016 Sonoma County Rockpile Ranch Reserve Zinfandel $72\u003c/em>\u003c/strong> This wine gave St. Francis Tres Viejos Zinfandel a run for its money at NCWC, scoring 97 points. Deep ruby in color, it features black fruit — blackberry and black plum — with caramel, Indian spice, brown sugar, and toasty oak notes. The finish is satiny and lingering, the structure solid.\u003c/p>\n\u003cp>\u003cstrong>St. Francis Winery \u003cem>2016 Sonoma County Tres Viejos Old Vines Zinfandel $48\u003c/em>\u003c/strong> This wine hit the jackpot at NCWC, scoring 99 points, and winning best of show red wine and best wine of the competition. Winemaker Katie Madigan blended grapes from three heritage vineyards (“three old ones”), in Alexander Valley, Russian River Valley, and Sonoma Valley. The result: a complete and polished wine with vibrant, brambly raspberry and dark cherry flavors, Asian spice, and a long finish.\u003c/p>\n\u003cp>\u003cstrong>Seghesio Family Vineyards \u003cem>2017 Sonoma County Zinfandel $26\u003c/em>\u003c/strong> Seghesio produces myriad Zinfandels, across many sites and price points, yet this Sonoma County blend is the flagship, widely available and priced just right. It’s juicy and supple, with brambly raspberry and boysenberry fruit and hints of vanilla and cocoa. It goes down easy, thanks to its moderate (for Zinfandel) 14.8% alcohol.\u003c/p>\n\u003cp>\u003cstrong>Tom Mackey Cellars \u003cem>2016 Sonoma Valley Zinfandel $30\u003c/em>\u003c/strong> Tom Mackey was the winemaker at St. Francis for 30 years, mentoring Katie Madigan, also a winner in this category, and co-winemaker Chris Louton. After retiring Mackey founded his own brand, with partner Clyde Galatine, focusing on red wines from Sonoma Valley. This one has wonderful acidity and tangy freshness accompanying the raspberry, blackberry, and blueberry aromas and flavors. Balanced and medium-bodied, it finishes with a hint of peppery spice.\u003c/p>\n\u003cp>\u003cstrong>Zialena Winery \u003cem>2015 Alexander Valley Zinfandel $38\u003c/em>\u003c/strong> The winery is relatively new, yet the Mazzoni family has farmed in Alexander Valley for a century. Siblings Mike and Lisa Mazzoni own and operate Zialena, and their Zinfandels have been top-notch. The 2015 has an intense pepper quality, spicing up the rich dark cherry and raspberry fruit. Mouth-filling texture and a refreshing finish complete the complex package.\u003c/p>\n\u003cfigure id=\"attachment_135857\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine11/\" rel=\"attachment wp-att-135857\">\u003cimg class=\"size-full wp-image-135857\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11.jpg\" alt=\"\" width=\"1280\" height=\"854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-1200x801.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Imagery Estate winemaker Jamie Benziger \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>OTHER REDS\u003c/h3>\n\u003cp>\u003cstrong>Alexander Valley Vineyards \u003cem>2017 Alexander Valley Homestead Red Blend $23\u003c/em>\u003c/strong> Value lovers should seek out this blend of red varieties grown on AVV’s estate. Longtime winemaker Kevin Hall selected Merlot to anchor the blend, adding Zinfandel, Grenache, Mourvedre, Cabernet Sauvignon, and Syrah to create a sum greater than its parts. It’s floral, juicy, and spicy, with good tannic grip. Drink up.\u003c/p>\n\u003cp>\u003cstrong>Aperture \u003cem>2016 Alexander Valley Red Blend $55\u003c/em>\u003c/strong> This is a scintillating blend of Cabernet Sauvignon, Merlot, Malbec, and Cabernet Franc from proprietor Jesse Katz. Aromas of violets and crushed rock are followed by vibrant, juicy flavors of dark cherry and boysenberry. The tannins are mature and supple, showing nary a hint of astringency, yet the structure is solid.\u003c/p>\n\u003cp>\u003cstrong>Arbor Bench Vineyards \u003cem>2015 Dry Creek Valley Malbec $30\u003c/em>\u003c/strong> This best of class winner at NCWC has intense blackberry, blueberry, and spice cake aromas and flavors, plus traces of thyme, vanilla, and lavender. It’s an opulent style, balanced by palate-whisking acidity.\u003c/p>\n\u003cp>\u003cstrong>Dry Creek Vineyard \u003cem>2016 Dry Creek Valley Red Meritage $30\u003c/em>\u003c/strong> It’s not often that a Meritage wine at this price has so much poise and complexity. With a supple Merlot base, it’s ready to enjoy now yet will still develop over the next five years. Mocha, cola, dark cherry, and plum paint the palate; the tannins are mouth-coating yet with a proper bite, and the finish is long and cleansing.\u003c/p>\n\u003cp>\u003cstrong>Imagery Estate Winery \u003cem>2016 Sonoma County Sangiovese $42\u003c/em>\u003c/strong> This version of Tuscan Chianti has the classic Old World red cherry, tomato leaf, and high acidity of Italian Sangiovese, but also a New World generosity of ripe fruit. This one’s a youngster, delicious now and also likely to gain density and complexity with another year in the bottle.\u003c/p>\n\u003cp>\u003cstrong>Saini Vineyards \u003cem>2017 Dry Creek Valley Estate Angelo’s Paint Brush $35\u003c/em>\u003c/strong> This wine is an homage to field blend red wines made in Sonoma’s early days. A blend of Carignane, Sangiovese, and Grenache, it’s rewarding in its lively cherry and berry fruit, hint of vanilla from oak aging, and mouth-filling texture. Medium-full-bodied, it closes with vibrant acidity.\u003c/p>\n\u003cp>\u003cstrong>Sassoferrato \u003cem>2016 Alexander Valley Monte de Ferro $65\u003c/em>\u003c/strong> Named for winemaker Matt Smith’s ancestral home in Italy, this 80% Cabernet Sauvignon, blended with Cabernet Franc and Sangiovese, was a best of class wine at NCWC. A New World version of a Super Tuscan, its Cabernet character shows in the cedar and black currant aromas and flavors. Rose-petal, spice, and herbal complexity come from Cab Franc and Sangiovese.\u003c/p>\n\u003cfigure id=\"attachment_135856\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/merryedwards_wines-jpg-2/\" rel=\"attachment wp-att-135856\">\u003cimg class=\"size-full wp-image-135856\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12.jpg\" alt=\"\" width=\"1280\" height=\"835\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-1200x783.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An array of wines made by Merry Edwards. \u003ccite>(Ben Miller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>DESSERT WINES\u003c/h3>\n\u003cp>\u003cstrong>Loxton Cellars \u003cem>2008 Sonoma Valley Decada Tawny Syrah $40/375ml\u003c/em>\u003c/strong> Every year, Chris Loxton produces one barrel of a Port-style wine and puts it away for 10 years, allowing the liquid to slowly oxidize and thus concentrate the flavors. Typical of an Australian Shiraz tawny port (Loxton is an Aussie), this one melds caramel, roasted nut, and baking spice elements into an amber-colored, medium-sweet, after-dinner treat.\u003c/p>\n\u003cp>\u003cstrong>Merry Edwards Winery \u003cem>2014 Russian River Valley Late Harvest Sauvignon Blanc $48/375ml\u003c/em>\u003c/strong> In February 2019, Edwards sold her company to Louis Roederer. Whether the French Champagne company (with a Pinot Noir outpost in Anderson Valley) will continue to produce this dessert wine remains to be seen, but it would be a shame not to continue making this marvel. It’s rich in crème brûlée, grilled Meyer lemon, poached peach, and ginger character, with bracing acidity to balance the sweetness.\u003c/p>\n\u003cp>\u003cstrong>Sonoma-Cutrer Vineyards \u003cem>2015 Late Harvest Russian River Valley Chardonnay $36/375 ml\u003c/em>\u003c/strong> Australia-born winemaker Mick Schroeter knows a thing or two about “stickies,” as sweet wines are called Down Under. This rendition is from Chardonnay grapes that hang so long on the vines that the sugars concentrate into liquid gold. Lush in the mouth and with a mouthwatering finish, it’s rich with butterscotch, peach, pear, and apple pie à la mode personality.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://www.sonomamag.com/100-best-sonoma-wines-2019\" target=\"_blank\" rel=\"noopener noreferrer\">Sonoma Magazine\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"It's finally here: your guide to the best Sonoma County wines and wineries.","status":"publish","parent":0,"modified":1576089823,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":114,"wordCount":7190},"headData":{"title":"Top 100 Sonoma Wines 2019 | KQED","description":"It's finally here: your guide to the best Sonoma County wines and wineries.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135851 https://ww2.kqed.org/bayareabites/?p=135851","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/","disqusTitle":"Top 100 Sonoma Wines 2019","nprByline":"Linda Murphy, \u003ca href=\"https://www.sonomamag.com/100-best-sonoma-wines-2019\">Sonoma Magazine\u003c/a>","path":"/bayareabites/135851/top-100-sonoma-wines-2019","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Could there possibly be a wine region in the world that offers more quality, diversity, affordability, and pure drinking pleasure than Sonoma County?\u003c/p>\n\u003cp>With its viticultural riches, agreeable climate during the growing season, and makers committed to excellence, Sonoma stands tall among the planet’s wine-producing elite. That makes choosing the finest wines of the year from thousands of candidates an excruciatingly difficult — and delicious — task.\u003c/p>\n\u003cp>Our list of the Top 100 wines of 2019 includes expensive bottles as well as many great deals. But value is relative. Like art, antiques, 11-course dinners, and Warriors playoff tickets, wines are worth what the market is willing to pay. It’s hard to feel sticker shock about a $70 Sonoma Pinot Noir when a Burgundy of equal quality costs three times that much. And top-tier Napa Valley Cabernet Sauvignons sell for $250 or more, so by comparison, Sonoma’s finest are true bargains. That calls for an end-of-year toast to a fabulously diverse wine region that produces something for everyone, across all price levels.\u003c/p>\n\u003ch3>METHODOLOGY\u003c/h3>\n\u003cp>Healdsburg-based wine critic Linda Murphy selected the Top 100 Wines of 2019 based on her yearlong tastings at wineries and of samples sent to her, as well as her blind tastings at wine competitions including \u003cem>The Press Democrat 2019 North Coast Wine Challenge\u003c/em>.\u003c/p>\n\u003cp>A former managing editor of \u003cem>Sonoma Magazine\u003c/em>, Murphy writes the LikeWine feature in each issue, was the founding editor of the San Francisco Chronicle wine section (earning two James Beard Awards), and contributes to \u003cem>The Press Democrat\u003c/em>, \u003ca>jancisrobinson.com\u003c/a>, and \u003cem>Decanter\u003c/em> magazine, among other publications. She’s evaluated Sonoma wines for 30 years in a professional capacity but always has the consumer in mind with her recommendations. Not all expensive wines are worth their price, and many value-priced wines deliver far more interest than their price would suggest. This philosophy is reflected in our Top 100 Wines choices. Something for everyone.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Only wines produced from Sonoma County-grown grapes, by wineries located in the county, are eligible for the Top 100. All wines were tasted in 2019, and some may no longer be available at time of publication. Fine wines sell fast, so if you can’t find a particular Top 100 wine, contact the producers.\u003c/p>\n\u003cp>They just might have a few extra bottles on hand or can direct you to retailers and restaurants that have the wine in stock.\u003c/p>\n\u003cp>And while this option isn’t for everyone, consider joining the wine clubs of wineries that appear on our Top 100 list every year. Their wines are consistently good, and in most cases great — and club members get first crack at purchasing them, often at discounts.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine/\" rel=\"attachment wp-att-135866\">\u003cimg class=\"aligncenter size-full wp-image-135866\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine.jpg\" alt=\"\" width=\"1080\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine-1020x680.jpg 1020w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003c/a>\u003c/p>\n\u003ch3>SPARKLING\u003c/h3>\n\u003cp>\u003cstrong>Flaunt Wine Co.\u003c/strong> \u003cem>\u003cstrong>NV Brut Sonoma County Sparkling Wine $48\u003c/strong>\u003c/em> This is Dianna Novy Lee’s personal project, following the sale of the Siduri Wines brand she founded with her husband, Adam Lee (now owned by Jackson Family Wines). Flaunt, an elegant blend of Chardonnay and Pinot Noir grapes, offers crisp green apple and citrus flavors enhanced by hints of brioche, almond skin, and toast.\u003c/p>\n\u003cp>\u003cstrong>Gloria Ferrer Caves & Vineyards \u003cem>NV Carneros Blanc de Noirs $22 \u003c/em>\u003c/strong>This moderately rich yet also racy wine scored 99 points and was voted best of class at the 2019 North Coast Wine Challenge (NCWC). It’s predominantly Pinot Noir with a splash of Chardonnay, and while its delicate pink color suggests a delicate wine, under that lacy veil lurks vibrant red berry, cherry, and strawberry aromas and flavors, and a gentle creaminess in the mid-palate. The finish is pert and persistent, the value excellent.\u003c/p>\n\u003cp>\u003cstrong>Inman Family Wines \u003cem>2016 OGV Estate Russian River Valley Brut Rosé $68 \u003c/em>\u003c/strong>Kathleen and Simon Inman’s OGV vineyard at the intersection of Piner and Olivet roads is the sole source for this fine, focused, 100% Pinot Noir sparkler. Delicate yeastiness and a hint of vanilla add interest to the crisp raspberry, citrus, and clementine personality.\u003c/p>\n\u003cp>\u003cstrong>Iron Horse Vineyards \u003cem>2014 Green Valley of Russian River Valley Classic Vintage Brut $45\u003c/em>\u003c/strong> Vintage after vintage, Iron Horse’s flagship wine shines at an attractive price for refined fizz. The aroma is of fresh-baked bread, green apple, and citrus. The palate is compact and dry, with firm structure, tiny bubbles, and hints of Meyer lemon and Asian pear. It’s elegance in a glass, as Champagne-like as California sparkling wine can be, yet with sunny Sonoma fruit.\u003c/p>\n\u003cp>\u003cstrong>Kokomo Winery \u003cem>2014 Peters Vineyard Sonoma Coast Blanc de Blancs $58\u003c/em>\u003c/strong> Grower and winery partner Randy Peters’ Chardonnay grapes from the cool Sonoma coast are the foundation of this wine. It spent some time in neutral oak barrels as a still wine and was fermented and aged on the spent yeast cells for two years. As a result, notes of brioche and hazelnut complement the Meyer lemon and white peach fruit, embraced by nervy acidity.\u003c/p>\n\u003cp>\u003cstrong>Longboard Vineyards \u003cem>NV Russian River Valley Brut Rosé $50 \u003c/em>\u003c/strong>Fizz runs through the veins of Longboard owner and winemaker Oded Shakked. A former sparkling winemaker for J. Vineyards & Winery, he sells three bubblies at his Healdsburg cellar. This one is gorgeous in its strawberry color and fresh-fruit flavors. Fermentation of the grapes in neutral oak barrels help soften the crunchy natural acidity, and aging on the yeast cells add complexity and toasty mouthfeel.\u003c/p>\n\u003cp>\u003cstrong>Sonoma-Cutrer Vineyards \u003cem>2014 Russian River Valley Winemaker’s Release Grand Cuvée $43 \u003c/em>\u003c/strong>Vine Hill Ranch Chardonnay (60%) and Owsley Vineyard Pinot Noir meld beautifully in this dry, four-year-aged sparkler with Champagne structure and sunny green apple and citrus flavor. Accents of brioche, yeast, and macadamia nut add complexity to Sonoma-Cutrer’s first sparkling wine.\u003c/p>\n\u003cfigure id=\"attachment_135869\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/belden-barns-adam-decker/\" rel=\"attachment wp-att-135869\">\u003cimg class=\"size-full wp-image-135869\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker.png\" alt=\"\" width=\"1000\" height=\"598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker.png 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker-160x96.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker-800x478.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker-768x459.png 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Belden Barns vineyards. \u003ccite>(Adam Decker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>SAUVIGNON BLANC\u003c/h3>\n\u003cp>\u003cstrong>Aperture Cellars \u003cem>2018 Dry Stack Vineyard Bennett Valley Barrel-Fermented Sauvignon Blanc $40\u003c/em>\u003c/strong> On Old Redwood Highway south of Healdsburg, Jesse Katz is developing a winery and visitor center on land he purchased from the Ponzo family in 2016. Zinfandel was planted there in 1912, and it remains today alongside new plantings of Bordeaux red grapes. Yet when it comes to white Bordeaux — Sauvignon Blanc blended with Semillon — Katz looks to the cooler Bennett Valley east of Santa Rosa. This full-flavored, barrel-fermented wine delivers waves of green-flesh melon, white peach, and citrus, finishing with spice and tension.\u003c/p>\n\u003cp>\u003cstrong>Belden Barns \u003cem>2018 Sonoma Mountain Estate Sauvignon Blanc $28\u003c/em>\u003c/strong> At once bold and crisp, this unfiltered wine from Nate and Lauren Belden is luscious and exotic, with white peach, ruby grapefruit, pineapple, and lemon-zest character. It finishes with lingering flavors and mouthwatering acidity.\u003c/p>\n\u003cp>\u003cstrong>Davis Bynum \u003cem>2018 Virginia’s Block Russian River Valley Sauvignon Blanc $25\u003c/em>\u003c/strong> Gentle fresh-herb and freshgrass notes add interest to the succulent kiwi fruit, lime, and tropical flavors. Winemaker Greg Morthole aged approximately 60% of the wine in neutral oak and acacia barrels, which enhanced the mouthfeel without interfering with the wine’s vibrancy.\u003c/p>\n\u003cp>\u003cstrong>Dry Creek Vineyard \u003cem>2018 Dry Creek Valley Sauvignon Blanc $20 \u003c/em>\u003c/strong>Sauvignon Musque and Sauvignon Gris join traditional Sauvignon Blanc grapes in this full-flavored wine with lemon- lime, tropical fruit, nectarine, and honeydew-melon aromas and flavors. A small portion of the wine was aged in chestnut, acacia, and French oak barrels, slightly softening the natural acidity of the grapes while adding a layer of complexity.\u003c/p>\n\u003cp>\u003cstrong>Geyser Peak Winery \u003cem>2018 Winemaker Selection Dry Creek Valley Sauvignon Blanc $24 \u003c/em>\u003c/strong>Styled very much like a Marlborough, New Zealand, Sauvignon Blanc, this wine has energetic acidity and vibrant grapefruit, passion fruit, fresh-cut grass, and lime aromas and flavors. A bit of Gewürztraminer adds floral and spice notes. Best of show white-wine winner at NCWC.\u003c/p>\n\u003cp>\u003cstrong>MacLeod Family Vineyards \u003cem>2018 Indian Springs Ranch Sonoma Valley Sauvignon Blanc $24\u003c/em>\u003c/strong> The MacLeod family’s Kenwood ranch delivers a crisp, classy Sauvignon Blanc year after year. The 2018 bottling is loaded with lemon, lime, white peach, and honeydew melon goodness, finishing long and juicy.\u003c/p>\n\u003cp>\u003cstrong>Saini Vineyards \u003cem>2018 Dry Creek Valley Sauvignon Blanc $23\u003c/em>\u003c/strong> Inviting aromas of jasmine, lemon verbena, and fresh-cut grass lead to a crisp palate of lemon-lime, grapefruit, and honeydew melon. It’s the sort of balanced, vibrant wine that works beautifully as a sipper and as a mate for shellfish, grilled fish, and roast chicken.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine3/\" rel=\"attachment wp-att-135865\">\u003cimg class=\"aligncenter size-full wp-image-135865\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3.jpg\" alt=\"\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-1200x800.jpg 1200w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003c/p>\n\u003ch3>CHARDONNAY\u003c/h3>\n\u003cp>\u003cstrong>Ferrari-Carano \u003cem>2017 Sonoma County Chardonnay $23\u003c/em>\u003c/strong> Bargain alert. This Dry Creek Valley winery does great things with its reserve, site-specific, and mountain-grown wines, yet this county-appellation Chardonnay stands out as a wonder for its price (typically discounted at chain stores). A full-bodied yet elegant wine, it charms with aromas and flavors of citrus, pear, white peach, apple, graham cracker, and vanilla.\u003c/p>\n\u003cp>\u003cstrong>Flanagan Wines \u003cem>2016 Ritchie Vineyard Russian River Valley Chardonnay $68\u003c/em>\u003c/strong> This is a textural wonder, made from grapes grown in Kent Ritchie’s vineyard, where plantings date to the early 1970s. The wine is elegant, multilayered, and mouth-filling in a beautifully subtle way, with green apple and Asian pear aromas and flavors enhanced by subtle oak spice. The crisp finish goes on and on.\u003c/p>\n\u003cp>\u003cstrong>Gary Farrell Vineyards & Winery \u003cem>2016 Russian River Valley Olivet Lane Vineyard Chardonnay $45\u003c/em>\u003c/strong> The Pellegrini family planted this vineyard in 1976 on a benchland in the Santa Rosa Plain, and the grapes have been highly prized ever since. Gary Farrell winemaker Theresa Heredia’s version of Olivet Lane Chardonnay is crisp and complex, with nuances of apple, tangerine, curd, and brioche. It’s medium- full-bodied and gently oaked, and has a long, satisfying finish.\u003c/p>\n\u003cp>\u003cstrong>Hartford Family Wines \u003cem>2016 Three Jacks Vineyard Green Valley of Russian River Valley Chardonnay $65\u003c/em>\u003c/strong> Here is a Chardonnay that has both power and purity. It’s full-bodied and rich, with peach, Meyer lemon, guava, and fresh-baked bread character, and a thread of minerality running from the aroma through the finish.\u003c/p>\n\u003cp>\u003cstrong>LaRue Wines \u003cem>2017 Charles Heintz Vineyard Sonoma Coast Chardonnay $60\u003c/em>\u003c/strong> Katy Wilson is a noted winemaking consultant and taps some of her favorite vineyards for her own brand, named for her great-grandmother, Veona LaRue Newell. From the Heintz Vineyard, located east of Occidental, Wilson achieved a fruit-filled, flavorful wine at just 12.5% alcohol. Striking minerality and acidity plump the Meyer lemon and green apple flavors.\u003c/p>\n\u003cp>\u003cstrong>MacRostie \u003cem>2017 Sonoma Coast Chardonnay $25\u003c/em>\u003c/strong> Multiple vineyards, including Sangiacomo, Dutton Ranch, and Steve MacRostie’s own Wildcat Mountain Vineyard, combine in an exceptional wine for the price and vineyard pedigree. A mélange of lemon meringue pie, pineapple, blood orange, and baked apple is supported by caramel and spice notes from oak aging.\u003c/p>\n\u003cp>\u003cstrong>Ramey Wine Cellars \u003cem>2016 Westside Farms Estate Russian River Valley Chardonnay $65\u003c/em>\u003c/strong> Chardonnay master David Ramey and his wife, Carla, own just one vineyard and this is it: Westside Farms on Healdsburg’s Westside Road. This wine offers generous aromas and flavors of pear, Fuji apple, and citrus, plus a touch of flint. Oak fermentation and aging add spice and mouth-filling texture to this complex wine.\u003c/p>\n\u003cp>\u003cstrong>Sangiacomo Family Wines \u003cem>2017 Home Ranch Carneros Chardonnay $65\u003c/em>\u003c/strong> The Sangiacomo family has farmed in Sonoma for more than 50 years, custom-grooming their vineyards for winery clients. Beginning in 2016, the Sangiacomos began producing their own wines — Chardonnay, Pinot Noir, and Cabernet Sauvignon — with James MacPhail as their winemaker. This wine is representative of their style: vibrant citrus and green apple character, judicious use of oak as a seasoning to build texture, and palate-cleansing acidity.\u003c/p>\n\u003cp>\u003cstrong>Sojourn \u003cem>2017 Durell Vineyard Sonoma Coast Chardonnay $48\u003c/em>\u003c/strong> This is a rich, juicy wine, powerful yet pure, with poached pear, pineapple, white peach, and citrus aromas and flavors. Fruit from Durell, an iconic Sonoma vineyard, is sold to several producers. At Sojourn, those grapes become a crowd-pleasing wine with toasty oak on the lingering finish.\u003c/p>\n\u003cp>\u003cstrong>Thirty-Seven Wines \u003cem>2016 Sonoma Coast Reserve Chardonnay $36\u003c/em>\u003c/strong> This wine scored a whopping 98 points and was voted best of class at NCWC. There is some toasty oak on the aroma and finish, which brackets the scintillating lemon curd, green melon, and Granny Smith fruit. Brisk more than luscious, it’s a mouthwatering rendition of coastal Chardonnay.\u003c/p>\n\u003cp>\u003cstrong>Three Sticks \u003cem>2017 Durell Vineyard Sonoma Coast Chardonnay $55\u003c/em>\u003c/strong> Three Sticks proprietor Bill Price purchased Durell Vineyard 20 years ago and takes grapes from the oldest blocks in the site, in the hills above Sonoma Valley, for his Chardonnay. Full-bodied and remarkably complex, it delivers a mouthful of green apple, Asian pear, white peach, and citrus flavors, finishing with a hint of oak and juicy acidity.\u003c/p>\n\u003cp>\u003cstrong>Trombetta Family Wines \u003cem>2017 Gap’s Crown Petaluma Gap Chardonnay $60\u003c/em>\u003c/strong> Winemaker Erica Stancliff and her parents, Rickey and Roger Stancliff, are among the new rock stars in Sonoma winemaking — as evidenced by this exceptional Chardonnay, which combines vibrant lemon curd and tropical fruit with light-handed oak influence and sturdy structure. Delicious now, it’s also worthy of cellaring.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine4/\" rel=\"attachment wp-att-135864\">\u003cimg class=\"aligncenter size-full wp-image-135864\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4.jpg\" alt=\"\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-1200x800.jpg 1200w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003c/p>\n\u003ch3>OTHER WHITES\u003c/h3>\n\u003cp>\u003cstrong>Barber Cellars \u003cem>2018 Rougissant Keller Estate Petaluma Gap Pinot Gris $26\u003c/em>\u003c/strong> Alsatian in style, this wine is invitingly aromatic, with acacia blossom, lemon, and mandarinorange scents. The palate is dry, nog sweet, with crisp pear and white peach flavors, and a hint of honey on the racy finish.\u003c/p>\n\u003cp>\u003cstrong>Cline Cellars \u003cem>2018 Sonoma Coast Estate Pinot Gris $15\u003c/em>\u003c/strong> Spicy and fruity, this is a fun quaffer, particularly for its price. Light amber in color (typical of the varietal) and florally aromatic, it gushes with clementine, grapefruit, and green apple flavors, and finishes with a hint of honey and brisk acidity.\u003c/p>\n\u003cp>\u003cstrong>Comstock Wines \u003cem>2017 Russian River Valley Viognier $42\u003c/em>\u003c/strong> Winemaker Chris Russi has a deft hand with Viognier, and it shows in this pretty wine with inviting honeysuckle aromas and juicy pear and white-peach flavors — and without the alcohol heat of some Viogniers. It’s both rich and refreshing, with wonderful balance and a lingering finish.\u003c/p>\n\u003cp>\u003cstrong>Gloria Ferrer Caves & Vineyards \u003cem>2018 Estate Carneros Pinot Blanc $25\u003c/em>\u003c/strong> Among the bold, generously flavored white wines in the sweepstakes round at NCWC, this Alsatian varietal stood out for its delicate balance, medium-light body, and spiced apple, Asian pear, and citrus zest palate. It’s incredibly crisp, refreshing, and a great alternative to Sauvignon Blanc.\u003c/p>\n\u003cp>\u003cstrong>J. Rickards Winery \u003cem>2018 Salem Ranch Dry Creek Valley Viognier $28\u003c/em>\u003c/strong> This NCWC best-of-class winner was partially fermented in neutral oak, adding texture and body, without any toastiness to mask the honeysuckle and white-blossom aromas. Bright pear, apple, and white peach are the palate stars, with citrus notes on the clean finish.\u003c/p>\n\u003cp>\u003cstrong>Gundlach Bundschu \u003cem>2018 Sonoma Valley Gewürztraminer $27\u003c/em>\u003c/strong> This exotic wine is a perennial on the Top 100 list, and one of the finest Gewürztraminers made in California. From the rose petal, ginger, and lychee aromas to the juicy mouthful of pear, apple, and citrus flavors, it has a sense of sweetness from the ripe fruit, yet is remarkably dry and crisp.\u003c/p>\n\u003cp>\u003cstrong>Leo Steen\u003c/strong> \u003cem>\u003cstrong>2018 Saini Farms Dry Creek Valley Chenin Blanc $18\u003c/strong>\u003c/em> It took a Danish native, Leo Steen Hansen, to find one of the few plantings of premium Chenin Blanc in Northern California and bring it to glory in the bottle. The white flower and white pepper aromas and sunny peach, pear, and citrus flavors come from vines planted 40 years ago. The finish offers mouthwatering acidity and a hint of minerality.\u003c/p>\n\u003cp>\u003cstrong>Peterson Winery\u003c/strong> \u003cem>\u003cstrong>2017 Bradford Mountain Estate Dry Creek Valley 3V White Wine Blend $28\u003c/strong>\u003c/em> The three Vs — Vermentino, Vernaccia, and Verdelho – combine in this lip-smacking wine. Crunchy apple, pear, and citrus dominate the palate, with background notes of pineapple, guava, and green apple. Proprietor Fred Peterson is known largely for his red wines, yet this brilliant white is a winner.\u003c/p>\n\u003cp>\u003cstrong>Ram’s Gate Winery \u003cem>2018 Carneros Estate Pinot Blanc $38\u003c/em>\u003c/strong> Joe Nielsen, formerly of Donelan Family Wines, joined Ram’s Gate in summer 2018 as director of winemaking. Right out of the gate, he released this crisp, floral, and textured white wine. Aged in a mix of stainless steel and neutral oak, it has laser-like acidity supporting the complex lemon, lime, peach, and grapefruit palate.\u003c/p>\n\u003cp>\u003cstrong>Thirty-Seven Wines \u003cem>2017 Sonoma Coast Albarino $22\u003c/em>\u003c/strong> Al and Lisa Brayton own a vineyard on Highway 37. Winemaker Shane Finley produced this tangy, slightly mineral, medium-bodied wine that brims with peach, apricot, and cantaloupe flavor. Crackling acidity refreshes after each sip. A true crowd-pleaser.\u003c/p>\n\u003cfigure id=\"attachment_135863\" class=\"wp-caption aligncenter\" style=\"max-width: 1202px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine5/\" rel=\"attachment wp-att-135863\">\u003cimg class=\"size-full wp-image-135863\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5.jpg\" alt=\"\" width=\"1202\" height=\"801\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5.jpg 1202w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-1200x800.jpg 1200w\" sizes=\"(max-width: 1202px) 100vw, 1202px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dutton-Goldfield Winery \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>ROSÉ\u003c/h3>\n\u003cp>\u003cstrong>Balletto \u003cem>2018 Russian River Valley Rosé of Pinot Noir $20\u003c/em>\u003c/strong> Winemaker Anthony Beckman says rosé should be fun to drink, and this one is. With its eye-catching salmon color, aromas and flavors of just-picked strawberry and watermelon, and mouth-cleansing acidity, what’s not to like? Simply delicious.\u003c/p>\n\u003cp>\u003cstrong>Alexander Valley Vineyards \u003cem>2018 Alexander Valley Dry Rosé of Sangiovese $16\u003c/em>\u003c/strong> AVV was well ahead of the rosé surge, first making this wine in 2006 from the Italian variety Sangiovese. Affable and very affordable, it’s lush in watermelon, raspberry, and nectarine fruit, with a snappy, spicy finish.\u003c/p>\n\u003cp>\u003cstrong>Dutton-Goldfield \u003cem>2018 Sonoma Coast Rosé of Pinot Noir $30\u003c/em>\u003c/strong> Whole clusters of Pinot Noir were crushed by foot to gently extract the juice and retain vivid rose petal and red-fruit aromas. After fermentation, the resulting wine has a tangy quality, with pure red raspberry, Queen Anne cherry, and wild strawberry personality.\u003c/p>\n\u003cp>\u003cstrong>Imagery Estate Winery \u003cem>2018 Serres Ranch Sonoma Valley Aleatico Rosé $27\u003c/em>\u003c/strong> Here’s something different in pink wine: A rose-petal-scented, spicy, red-cherry-inflected dry rosé made from the Italian red grape Aleatico. Winemaker Jamie Benziger has taken the winemaking reins from her father, Joe, and here she’s replicated a classic central-Italy Aleatico wine.\u003c/p>\n\u003cp>\u003cstrong>Inman Family Wines \u003cem>2018 Russian River Valley Endless Crush Pratt Vine Hill Vineyard Rosé $38\u003c/em>\u003c/strong> One of Kathleen Inman’s three still Pinot Noir rosés from 2018, this one offers juicy watermelon, cherry aromas, and a flavorful yet elegant palate of crisp berry, cherry, red melon, and white-peach flavors. There is a minerally edge to this mouthwatering, classy wine.\u003c/p>\n\u003cp>\u003cstrong>J. Rickards Winery \u003cem>2018 Alexander Valley Ava Rae Rosé of Grenache $26\u003c/em>\u003c/strong> This delicate-pink wine won the best of show rosé award (98 points) at NCWC. Some rosés try too hard to be fruity and rich, but this one more closely resembles the wines of Provence: dry and crisp. Named for winemaker Blaine Brazil’s daughter, it offers notes of watermelon, dried cherry, and wild strawberry, and an energetic finish.\u003c/p>\n\u003cp>\u003cstrong>Rodney Strong Vineyards \u003cem>2018 Russian River Valley Rosé of Pinot Noir $25\u003c/em>\u003c/strong> Pretty, tangy, and tasty. That’s shorthand for this dry blush wine with watermelon, strawberry, and blood orange personality. It is juicy and crisp, ideal with lighter-bodied dishes — and with the mashup of a Thanksgiving feast.\u003c/p>\n\u003cp>\u003cstrong>The Grenachista \u003cem>2018 Sonoma Valley Rosé of Grenache Noir $24\u003c/em>\u003c/strong> Peter Mathis’ vineyard in Sonoma Valley contributed the grapes to this wine, which has zippy acidity, bright red fruit, and an intriguing herbs-de-Provence edge. Winemaker Casey Graybehl goes by the name the Grenachista and produces several different bottlings.\u003c/p>\n\u003cp>\u003cstrong>Three Sticks Wines \u003cem>2018 Sonoma Coast Casteñada Limited Release Rosé $40\u003c/em>\u003c/strong> Medium-bodied and the color of a just-sliced watermelon, this 14% alcohol, bold Rhône-style blend of Syrah, Grenache, and other grapes delivers bright strawberry, raspberry, blood orange, and cherry liqueur flavors, and finishes tangy and refreshing.\u003c/p>\n\u003cfigure id=\"attachment_135862\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine6/\" rel=\"attachment wp-att-135862\">\u003cimg class=\"size-full wp-image-135862\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6.jpg\" alt=\"\" width=\"1280\" height=\"827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-800x517.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-768x496.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-1020x659.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-1200x775.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pinot Noir grapes \u003ccite>(Shana Bull)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>PINOT NOIR\u003c/h3>\n\u003cp>\u003cstrong>Anthill Farms Winery \u003cem>2016 Harmony Lane Sonoma Coast Pinot Noir $50\u003c/em>\u003c/strong> Mates David Low, Anthony Filiberti, and Web Marquez are behind this small-production brand, focused on single-vineyard bottlings. They sourced the 3-acre Harmony Lane Vineyard, between Occidental and Graton, for this wine, which is floral in aroma and crisp on the palate. Vibrant red and black cherry, gentle oak spice, and suave tannins make for a gorgeous Pinot.\u003c/p>\n\u003cp>\u003cstrong>Balletto Vineyards \u003cem>2017 Russian River Valley Pinot Noir $30 \u003c/em>\u003c/strong>Bright and lively, this wine has aromas and flavors of violets, Asian spice, red cherry, raspberry, and cola. Generously flavored yet fresh — and at just 13.9% alcohol — it’s a medium-bodied, solid expression of Russian River Valley Pinot, at an easy-to-swallow price in a super-competitive field.\u003c/p>\n\u003cp>\u003cstrong>Benovia Winery \u003cem>2017 Russian River Valley Pinot Noir $45\u003c/em>\u003c/strong> This producer’s Cohn Vineyard, La Pommeraie, and Tilton Hill Pinot Noirs are exceptional. And pricey ($75). And difficult to acquire, if you’re not a wine club member. For a taste of Benovia at a lower price and with a greater chance for finding it, check out this Russian River Valley blend. It delivers concentrated blackberry and red plum flavors, spice, crisp acidity, and a mouthful of pleasure.\u003c/p>\n\u003cp>\u003cstrong>Cartograph Wines \u003cem>2017 Russian River Valley Pinot Noir $48\u003c/em>\u003c/strong> Alan Baker and Serena Lourie are the couple behind Cartograph, a passion project they started after careers in other fields. They own one Russian River Valley vineyard and purchase from others, including sites in Anderson Valley in Mendocino County. Their Russian River Valley bottling is the star of the vintage, sporting lovely cherry and raspberry fruit, vivid Asian spice and savory herbs and cola. Textbook RRV Pinot Noir.\u003c/p>\n\u003cp>\u003cstrong>DeLoach Vineyards \u003cem>2016 Russian River Valley OFS Pinot Noir $40\u003c/em>\u003c/strong> Here’s a wine that delivers everything a lover of Sonoma Pinot Noir could want: Mouth-filling cherry, raspberry, and black currant fruit, Asian spice, supple tannins, and a vibrantly clean finish.\u003c/p>\n\u003cp>\u003cstrong>Dutton-Goldfield \u003cem>2016 Emerald Ridge Vineyard Green Valley of Russian River Valley Pinot Noir $68\u003c/em>\u003c/strong> This seductive and remarkably fresh-tasting wine (13.5% alcohol) has supple tannins caressing the buoyant boysenberry, dark cherry, black raspberry, and baking-spice flavors. It’s a yin-yang contrast of savory aromas, juicy fruit flavors, and brisk acidity — a triumphant example of Sonoma County Pinot.\u003c/p>\n\u003cp>\u003cstrong>Emeritus Vineyards \u003cem>2016 Russian River Valley Hallberg Ranch Pinot Noir $44\u003c/em>\u003c/strong> Emeritus founder Brice Cutrer Jones (he also started Sonoma-Cutrer Vineyards) brought in his daughter, Mari Jones, as partner and COO and hired winemaker Dave Lattin, formerly of Kuleto Estate. The pairing is simpatico and the wines have never been better. Hallberg, an estate vineyard, produced this perfumed, medium-full-bodied wine showing bright black cherry fruit, savory spice, smooth tannins, and palate- cleansing acidity.\u003c/p>\n\u003cp>\u003cstrong>Fulcrum Wines \u003cem>2017 Carneros Wildcat Mountain Vineyard Pinot Noir $63\u003c/em>\u003c/strong> David Rossi commutes from New York to Sonoma multiple times a year to fulfill his desire to produce Pinot Noir and Chardonnay. No absentee owner, Rossi makes the wines himself in Sonoma and has a tasting room downtown. This wine shows the dark-fruit side of Pinot (boysenberry and black cherry). It’s lush and spicy, with a long, rewarding finish.\u003c/p>\n\u003cp>\u003cstrong>Jacklyn Renee Wines \u003cem>2016 Bacigalupi Vineyards Russian River Valley Pinot Noir $54\u003c/em>\u003c/strong> Here is a winemaker to watch: Jackie van Sant Downes, a Texas transplant whose day job is assistant winemaker at Comstock Wines in Healdsburg. In her spare time, she produces Pinot and Chardonnay for her own label, and this effort is sleek and polished, with vibrant cherry, pomegranate, cranberry, and cola character.\u003c/p>\n\u003cp>\u003cstrong>J. Bucher Wines \u003cem>2017 Russian River Valley Bucher Vineyard Pommard Clone Pinot Noir $55\u003c/em>\u003c/strong> Voluptuous and mouth-filling, this bold wine will win over a legion of fans for its bright, juicy red fruit and rewarding texture. Beyond its instant approachability, it’s a serious wine with the tannic and acid structure to age beautifully for another five years or more.\u003c/p>\n\u003cp>\u003cstrong>J. Cage Cellars \u003cem>2017 Petaluma Gap El Coro Vineyard Pinot Noir $49\u003c/em>\u003c/strong> Roger and Donna Beery and their kids left Texas and Colorado behind to make wine in Healdsburg. Pinot Noir was their major attraction to Sonoma; without vineyards of their own, they purchased grapes and hit the jackpot with Pinot from Keller Estate. This wine has wonderful structure, juicy ripe cherry/berry fruit, low-profile oak, and snappy spice. Delicious.\u003c/p>\n\u003cp>\u003cstrong>Keller Estate Winery \u003cem>2016 Petaluma Gap El Coro Vineyard Pinot Noir $55\u003c/em>\u003c/strong> El Coro (the chorus) is Keller Estate’s Pinot Noir vineyard, located east of Petaluma and in the recently established Petaluma Gap AVA. The 2016 is vivacious and aromatic, with forest floor and dried herbs accenting the nicely ripened red and black fruit. Supple and crisp at the same time.\u003c/p>\n\u003cp>\u003cstrong>Papapietro Perry Winery \u003cem>2016 Sonoma Coast Pinot Noir $55\u003c/em>\u003c/strong> This Healdsburg winery produces several fine Pinot Noirs, including vineyard-designates, yet this multisite blend from the 2016 vintage is scintillating and succulent. Pomegranate and Bing cherry aromas and flavors stand out, as well as the keen balance of fruit, tannin, oak-derived texture, and lingering finish. It should please any Pinot crowd.\u003c/p>\n\u003cp>\u003cstrong>Tongue Dancer Wines \u003cem>2017 Sonoma Coast Pinot Noir $39\u003c/em>\u003c/strong> After selling his eponymous wine brand to Hess Collection in 2011, James MacPhail launched Tongue Dancer in 2013 with his wife, Kerry, at their Healdsburg winery. The Placido, Putnam, and van der Kamp vineyards are the sources for this charming wine with luscious red and black cherry flavors, hints of cola and toast, silky tannins, and a super-fresh finish.\u003c/p>\n\u003cfigure id=\"attachment_135861\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine7/\" rel=\"attachment wp-att-135861\">\u003cimg class=\"size-full wp-image-135861\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7.jpg\" alt=\"\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-1200x800.jpg 1200w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leo Steen of Leo Steen Wines \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>RHÔNE- STYLE REDS\u003c/h3>\n\u003cp>\u003cstrong>Anaba Wines \u003cem>2016 Bismark Vineyard Moon Mountain District Syrah $48\u003c/em>\u003c/strong> There is a Pinot Noir-like silkiness to the texture of this wine, yet it’s certainly Syrah in aroma and flavor. It’s loaded with classic blackberry, blueberry, herbes de Provence, white pepper, and roasted-meat notes.\u003c/p>\n\u003cp>\u003cstrong>Benovia \u003cem>2016 Sonoma Mountain Grenache $42\u003c/em>\u003c/strong> Widely known as a Chardonnay and Pinot Noir producer, Benovia also flirts with Grenache and Zinfandel. Winemaker/partner Mike Sullivan grew up on Sonoma Mountain, and this wine comes from his family’s Four Brothers Vineyard there. It shows the polished side of Grenache, yet is layered and complex, with savory herbs and saddle leather notes accenting the bright red fruit.\u003c/p>\n\u003cp>\u003cstrong>Enkidu Wine \u003cem>2017 Sonoma County E Cuvee JM $20\u003c/em>\u003c/strong> A best of class winner at NCWC, this wine delivers tremendous value. The “E” represents everyday- drinking wines at affordable prices, and this Grenache-Syrah-Mourvedre blend fits the bill beautifully. Not nearly as powerful and rich as other wines on this list, it provides a refreshing counterpoint, with floral aromas and bright blueberry and dark cherry flavors.\u003c/p>\n\u003cp>\u003cstrong>Eric Kent Wine Cellars \u003cem>2016 Las Madres Vineyard Carneros Syrah $44\u003c/em>\u003c/strong> Owners Kent Humphrey and Colleen Teitgen produce small lots of cool-climate-grown wines. This one has savory herbs and pepper sprinkled over the juicy blackberry and dark cherry fruit. It’s deep, concentrated, and built for aging in the cellar.\u003c/p>\n\u003cp>\u003cstrong>Flanagan Wines \u003cem>2016 Bennett Valley Syrah $75\u003c/em>\u003c/strong> Fasten your seatbelts for this powerful, 15.5% alcohol wine that’s a mouthful of bold dark fruit. Typical of Rhône Valley Syrahs, it has accents of bacon fat, pepper, lavender, and dried herbs, and the acidity keeps it fresh-tasting.\u003c/p>\n\u003cp>\u003cstrong>Ledson Winery & Vineyards \u003cem>2016 Sonoma Valley Estate Mes Trois Amours $48\u003c/em>\u003c/strong> Three of winery owner Steve Ledson’s vinous “loves” — Syrah, Grenache, and Mourvedre —comprise this southern Rhône-style blend. Luxurious mouthfeel, ripe dark cherry, plum flavors, and a spicy, peppery finish make it a complex and complete treat.\u003c/p>\n\u003cp>\u003cstrong>Leo Steen Wines \u003cem>2017 Provisor Vineyard Dry Creek Valley Grenache $36\u003c/em>\u003c/strong> Leo Steen Hansen loves Grenache as much as he does Chenin Blanc. His devotion to the Rhône Valley red shows in this medium-fullbodied wine with juicy cherry and strawberry flavors and a vibrancy that can get lost in Grenache’s tendency to get overripe in the vineyard. It’s a crisp, juicy wine seasoned with white pepper and dried flowers.\u003c/p>\n\u003cp>\u003cstrong>Ridge Vineyards \u003cem>2016 Lytton Estate Dry Creek Valley Petite Sirah $40\u003c/em>\u003c/strong> Ridge’s Geyserville winery outpost is best known for Zinfandels, many of which have a splash of Petite Sirah in them. This 100 percent varietal wine deserves stand-alone status, for its savory character, well-mannered plum, blackberry, and blueberry fruit, and supple texture not often found in wines made from the notso- petite grape.\u003c/p>\n\u003cp>\u003cstrong>Rockpile Vineyards \u003cem>2016 Buffalo Hollow Rockpile Petite Sirah $60\u003c/em>\u003c/strong> Named for a wood-carved buffalo that overlooks the vineyard, this best of class winner at NCWC is a big, brawny wine with voluptuously ripe blackberry and blueberry fruit and sturdy, earthy tannins. Hints of espresso and black pepper spice up the midpalate and finish.\u003c/p>\n\u003cfigure id=\"attachment_135860\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine8/\" rel=\"attachment wp-att-135860\">\u003cimg class=\"size-full wp-image-135860\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8.jpeg\" alt=\"\" width=\"1280\" height=\"853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8.jpeg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-1200x800.jpeg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Sutro of Sutro Wine Co \u003ccite>(Kelsey Anne Jones)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>MERLOT\u003c/h3>\n\u003cp>\u003cstrong>Gundlach Bundschu \u003cem>2015 Sonoma Valley Merlot $35\u003c/em>\u003c/strong> One of the pioneers of Sonoma Valley Merlot, GunBun continues its mastery of the grape with this understated wine. Medium- bodied and balanced, it has a dark-cherry base accented by licorice and raspberry liqueur. Supple but not soft tannins provide structure.\u003c/p>\n\u003cp>\u003cstrong>Kokomo Winery \u003cem>2016 Pauline’s Vineyard Dry Creek Valley Merlot $38\u003c/em>\u003c/strong> The vineyard, across Dry Creek Road from the Kokomo winery, is farmed by Randy Peters. He was born on the property and named it after his late mother, Pauline. The wine is lush, spicy, and loaded with ripe plum and black cherry fruit. There’s enough tannic structure to keep it lively for five years or more.\u003c/p>\n\u003cp>\u003cstrong>La Storia by Trentadue \u003cem>2016 Block 500 Alexander Valley Merlot $34\u003c/em>\u003c/strong> Merlot comprises 94% of this wine; the remainder is Cabernet Sauvignon, Malbec, and unusually, Sangiovese and Syrah. No matter the mix, it’s a decadent wine with a dark-chocolate complement to juicy plum and black cherry fruit and suave tannins. A best of class selection at NCWC.\u003c/p>\n\u003cp>\u003cstrong>Medlock Ames \u003cem>2015 Heritage Alexander Valley Merlot $60\u003c/em>\u003c/strong> Ames Morison, winemaker/partner at this Chalk Hill-area winery, produces wonderful Merlots every vintage. For the 2015, he blended in 16% Cabernet Sauvignon, which added tannic structure and body to Merlot’s juicy-plum profile. Delicious now, it also has the bones to improve with cellaring.\u003c/p>\n\u003cp>\u003cstrong>St. Francis Vineyards & Winery \u003cem>2016 Sonoma Valley Reserve Merlot $40\u003c/em>\u003c/strong> Winery founder Joe Martin was one of the first to plant Merlot in Sonoma Valley. He died in 2015 , yet the legacy of making Merlot lives. Winemaker Chris Louton blended Malbec with Merlot in this generous wine, which delivers rich dark-fruit and espresso character, balanced by brisk acidity.\u003c/p>\n\u003cp>\u003cstrong>Sutro Wine Co.\u003c/strong> \u003cem>\u003cstrong>2016 Warnecke Ranch Alexander Valley Merlot $35\u003c/strong>\u003c/em> Alice and Eliot Sutro produce wines from her family’s Warnecke Ranch, and this Merlot is a marvel in moderation and pleasure. Bright acidity supports the plump red plum and cherry fruit, the tannins are polished, and the finish is refreshingly vibrant. Merlot haters, take note: Try this wine.\u003c/p>\n\u003cfigure id=\"attachment_135859\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine9/\" rel=\"attachment wp-att-135859\">\u003cimg class=\"size-full wp-image-135859\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9.jpg\" alt=\"\" width=\"2000\" height=\"1264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-800x506.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-768x485.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-1020x645.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-1200x758.jpg 1200w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vineyards turn above Alexander Valley. \u003ccite>(Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>CABERNET SAUVIGNON\u003c/h3>\n\u003cp>\u003cstrong>N Arbor Bench Vineyards \u003cem>2016 Dry Creek Valley Cabernet Sauvignon $48\u003c/em>\u003c/strong> Janet Hart has grown grapes in her Dry Creek Valley vineyard for more than three decades, and now produces her own wines from there. This full-bodied, dark-fruited Cab, which scored 96 points at NCWC, is rich yet refined, with silky tannins and a slight herbal shading for added interest.\u003c/p>\n\u003cp>\u003cstrong>Buena Vista Winery \u003cem>2016 Sonoma County Private Reserve Cabernet Sauvignon $75\u003c/em>\u003c/strong> Director of Winemaking Brian Maloney selected grapes grown throughout the county for this top-flight wine. It’s big-bodied and sumptuous, packed with black currant and plum fruit, dark chocolate, and dried-herb notes, and a refreshing finish.\u003c/p>\n\u003cp>\u003cstrong>Cannonball \u003cem>2016 ELEVEN Sonoma County Cabernet Sauvignon $40\u003c/em>\u003c/strong> Healdsburg-based Cannonball’s flagship is a California-appellation Cabernet Sauvignon that has broad distribution and sells for around $15. Winemaker Ondine Chattan blended wine lots from the best barrels for this ultra-premium Cab, which offers rich dark cherry fruit and hints of chocolate, forest floor, and cedar. It’s a big-league effort.\u003c/p>\n\u003cp>\u003cstrong>Flambeaux Wine \u003cem>2015 Dry Creek Valley Cabernet Sauvignon $60\u003c/em>\u003c/strong> The Murray family, New Orleans natives, found a new home in Dry Creek Valley and named their wine brand after the Flambeaux torch bearers of Mardi Gras. Their Cabernet is firmly structured yet fleshy, with vibrant red cherry and boysenberry fruit inflected with dried herbs and cedar. Classic and classy, and with ideal ripeness and balance.\u003c/p>\n\u003cp>\u003cstrong>Garden Creek Vineyards \u003cem>2012 Alexander Valley Tesserae $100\u003c/em>\u003c/strong> Owner/winemakers Karin and Justin Warnelius-Miller give their Cabernets three to four years more barrel and bottle aging than most California producers, believing the wines need time to settle and show their best stuff. This current-vintage 2012 is elegant and refined, Cabernet Sauvignondominant and blended with Merlot, Cabernet Franc, Petit Verdot, and Malbec. Ready to drink now, it should remain fresh-tasting for another decade or so.\u003c/p>\n\u003cp>\u003cstrong>Legacy \u003cem>2013 Alexander Valley Red Wine $100\u003c/em>\u003c/strong> From Jackson Family Wines, this Jess Jackson-inspired blend of Cabernet Sauvignon, Cabernet Franc, Malbec, and Petit Verdot was grown on the company’s Jimtown and Alexander Mountain vineyards, at elevations of up to 2,400 feet. Although it’s not labeled as Cabernet Sauvignon, it could be, with that variety comprising 87% of the blend. Layered and so seamless that no one characteristic sticks out from the others, its solid tannin and acid structure suggest cellar longevity.\u003c/p>\n\u003cp>\u003cstrong>Rodney Strong Vineyards \u003cem>2015 Sonoma County Reserve Cabernet Sauvignon $45\u003c/em>\u003c/strong> There’s a lot of wine here for the price, and it’s arguably the winery’s finest Reserve Cabernet ever. A relatively new addition to the blend is fruit from the mountainous Cooley Ranch north of Alexander Valley; astute matching of oak barrels to those intense grapes works beautifully. The wine is polished and structured, with succulent dark fruit and hints of fresh herbs and cocoa.\u003c/p>\n\u003cp>\u003cstrong>Sebastiani Vineyards \u003cem>2016 Alexander Valley Cabernet Sauvignon $26\u003c/em>\u003c/strong> With a 96-point score at NCWC, this wine offers a ton of flavor for the buck. Concentrated, almost jammy red and black fruit is wrapped in velvety tannins and accented hints of fresh-turned earth (a positive trait for Cab), leafy herbs, and oak spice.\u003c/p>\n\u003cp>\u003cstrong>Simi Winery \u003cem>2016 Alexander Valley Cabernet Sauvignon $26\u003c/em>\u003c/strong> Want an easy-drinking, easy-onthe- pocketbook Cab that’s still complex? Simi hits the mark with this 13.5% alcohol wine with a keen mix of juicy red and black fruit, vanillin oak, coffee bean, and cocoa elements. Mediumfull- bodied and lively.\u003c/p>\n\u003cfigure id=\"attachment_135858\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine10/\" rel=\"attachment wp-att-135858\">\u003cimg class=\"size-full wp-image-135858\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10.jpeg\" alt=\"\" width=\"1024\" height=\"684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10.jpeg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10-800x534.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10-768x513.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10-1020x681.jpeg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zinfandel vines \u003ccite>(Erik Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>ZINFANDEL\u003c/h3>\n\u003cp>\u003cstrong>deLorimier \u003cem>2016 Alexander Valley Primitivo $30\u003c/em>\u003c/strong> Primitivo is genetically similar to Zinfandel, with DNA fingerprinting showing the grapes are clones of the Croatian variety Crljenak. Whatever its provenance, this wine has rich oak notes framing the juicy, brambly black raspberry fruit. The tannins are smooth, the finish long and spicy.\u003c/p>\n\u003cp>\u003cstrong>Papapietro Perry Winery \u003cem>2016 Dry Creek Valley Zinfandel $45\u003c/em>\u003c/strong> Winery staff casually refer to this wine as “zino,” because it has a Zinfandel aroma and flavor profile and the supple, mouthwatering personality of Pinot Noir. It’s a pretty rather than potent wine, with racy acidity, juicy red and black cherry fruit, and hints of brown spice, cocoa, and vanilla. Zin haters, give it a try.\u003c/p>\n\u003cp>\u003cstrong>Rockpile Vineyards \u003cem>2016 Sonoma County Rockpile Ranch Reserve Zinfandel $72\u003c/em>\u003c/strong> This wine gave St. Francis Tres Viejos Zinfandel a run for its money at NCWC, scoring 97 points. Deep ruby in color, it features black fruit — blackberry and black plum — with caramel, Indian spice, brown sugar, and toasty oak notes. The finish is satiny and lingering, the structure solid.\u003c/p>\n\u003cp>\u003cstrong>St. Francis Winery \u003cem>2016 Sonoma County Tres Viejos Old Vines Zinfandel $48\u003c/em>\u003c/strong> This wine hit the jackpot at NCWC, scoring 99 points, and winning best of show red wine and best wine of the competition. Winemaker Katie Madigan blended grapes from three heritage vineyards (“three old ones”), in Alexander Valley, Russian River Valley, and Sonoma Valley. The result: a complete and polished wine with vibrant, brambly raspberry and dark cherry flavors, Asian spice, and a long finish.\u003c/p>\n\u003cp>\u003cstrong>Seghesio Family Vineyards \u003cem>2017 Sonoma County Zinfandel $26\u003c/em>\u003c/strong> Seghesio produces myriad Zinfandels, across many sites and price points, yet this Sonoma County blend is the flagship, widely available and priced just right. It’s juicy and supple, with brambly raspberry and boysenberry fruit and hints of vanilla and cocoa. It goes down easy, thanks to its moderate (for Zinfandel) 14.8% alcohol.\u003c/p>\n\u003cp>\u003cstrong>Tom Mackey Cellars \u003cem>2016 Sonoma Valley Zinfandel $30\u003c/em>\u003c/strong> Tom Mackey was the winemaker at St. Francis for 30 years, mentoring Katie Madigan, also a winner in this category, and co-winemaker Chris Louton. After retiring Mackey founded his own brand, with partner Clyde Galatine, focusing on red wines from Sonoma Valley. This one has wonderful acidity and tangy freshness accompanying the raspberry, blackberry, and blueberry aromas and flavors. Balanced and medium-bodied, it finishes with a hint of peppery spice.\u003c/p>\n\u003cp>\u003cstrong>Zialena Winery \u003cem>2015 Alexander Valley Zinfandel $38\u003c/em>\u003c/strong> The winery is relatively new, yet the Mazzoni family has farmed in Alexander Valley for a century. Siblings Mike and Lisa Mazzoni own and operate Zialena, and their Zinfandels have been top-notch. The 2015 has an intense pepper quality, spicing up the rich dark cherry and raspberry fruit. Mouth-filling texture and a refreshing finish complete the complex package.\u003c/p>\n\u003cfigure id=\"attachment_135857\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine11/\" rel=\"attachment wp-att-135857\">\u003cimg class=\"size-full wp-image-135857\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11.jpg\" alt=\"\" width=\"1280\" height=\"854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-1200x801.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Imagery Estate winemaker Jamie Benziger \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>OTHER REDS\u003c/h3>\n\u003cp>\u003cstrong>Alexander Valley Vineyards \u003cem>2017 Alexander Valley Homestead Red Blend $23\u003c/em>\u003c/strong> Value lovers should seek out this blend of red varieties grown on AVV’s estate. Longtime winemaker Kevin Hall selected Merlot to anchor the blend, adding Zinfandel, Grenache, Mourvedre, Cabernet Sauvignon, and Syrah to create a sum greater than its parts. It’s floral, juicy, and spicy, with good tannic grip. Drink up.\u003c/p>\n\u003cp>\u003cstrong>Aperture \u003cem>2016 Alexander Valley Red Blend $55\u003c/em>\u003c/strong> This is a scintillating blend of Cabernet Sauvignon, Merlot, Malbec, and Cabernet Franc from proprietor Jesse Katz. Aromas of violets and crushed rock are followed by vibrant, juicy flavors of dark cherry and boysenberry. The tannins are mature and supple, showing nary a hint of astringency, yet the structure is solid.\u003c/p>\n\u003cp>\u003cstrong>Arbor Bench Vineyards \u003cem>2015 Dry Creek Valley Malbec $30\u003c/em>\u003c/strong> This best of class winner at NCWC has intense blackberry, blueberry, and spice cake aromas and flavors, plus traces of thyme, vanilla, and lavender. It’s an opulent style, balanced by palate-whisking acidity.\u003c/p>\n\u003cp>\u003cstrong>Dry Creek Vineyard \u003cem>2016 Dry Creek Valley Red Meritage $30\u003c/em>\u003c/strong> It’s not often that a Meritage wine at this price has so much poise and complexity. With a supple Merlot base, it’s ready to enjoy now yet will still develop over the next five years. Mocha, cola, dark cherry, and plum paint the palate; the tannins are mouth-coating yet with a proper bite, and the finish is long and cleansing.\u003c/p>\n\u003cp>\u003cstrong>Imagery Estate Winery \u003cem>2016 Sonoma County Sangiovese $42\u003c/em>\u003c/strong> This version of Tuscan Chianti has the classic Old World red cherry, tomato leaf, and high acidity of Italian Sangiovese, but also a New World generosity of ripe fruit. This one’s a youngster, delicious now and also likely to gain density and complexity with another year in the bottle.\u003c/p>\n\u003cp>\u003cstrong>Saini Vineyards \u003cem>2017 Dry Creek Valley Estate Angelo’s Paint Brush $35\u003c/em>\u003c/strong> This wine is an homage to field blend red wines made in Sonoma’s early days. A blend of Carignane, Sangiovese, and Grenache, it’s rewarding in its lively cherry and berry fruit, hint of vanilla from oak aging, and mouth-filling texture. Medium-full-bodied, it closes with vibrant acidity.\u003c/p>\n\u003cp>\u003cstrong>Sassoferrato \u003cem>2016 Alexander Valley Monte de Ferro $65\u003c/em>\u003c/strong> Named for winemaker Matt Smith’s ancestral home in Italy, this 80% Cabernet Sauvignon, blended with Cabernet Franc and Sangiovese, was a best of class wine at NCWC. A New World version of a Super Tuscan, its Cabernet character shows in the cedar and black currant aromas and flavors. Rose-petal, spice, and herbal complexity come from Cab Franc and Sangiovese.\u003c/p>\n\u003cfigure id=\"attachment_135856\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/merryedwards_wines-jpg-2/\" rel=\"attachment wp-att-135856\">\u003cimg class=\"size-full wp-image-135856\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12.jpg\" alt=\"\" width=\"1280\" height=\"835\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-1200x783.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An array of wines made by Merry Edwards. \u003ccite>(Ben Miller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>DESSERT WINES\u003c/h3>\n\u003cp>\u003cstrong>Loxton Cellars \u003cem>2008 Sonoma Valley Decada Tawny Syrah $40/375ml\u003c/em>\u003c/strong> Every year, Chris Loxton produces one barrel of a Port-style wine and puts it away for 10 years, allowing the liquid to slowly oxidize and thus concentrate the flavors. Typical of an Australian Shiraz tawny port (Loxton is an Aussie), this one melds caramel, roasted nut, and baking spice elements into an amber-colored, medium-sweet, after-dinner treat.\u003c/p>\n\u003cp>\u003cstrong>Merry Edwards Winery \u003cem>2014 Russian River Valley Late Harvest Sauvignon Blanc $48/375ml\u003c/em>\u003c/strong> In February 2019, Edwards sold her company to Louis Roederer. Whether the French Champagne company (with a Pinot Noir outpost in Anderson Valley) will continue to produce this dessert wine remains to be seen, but it would be a shame not to continue making this marvel. It’s rich in crème brûlée, grilled Meyer lemon, poached peach, and ginger character, with bracing acidity to balance the sweetness.\u003c/p>\n\u003cp>\u003cstrong>Sonoma-Cutrer Vineyards \u003cem>2015 Late Harvest Russian River Valley Chardonnay $36/375 ml\u003c/em>\u003c/strong> Australia-born winemaker Mick Schroeter knows a thing or two about “stickies,” as sweet wines are called Down Under. This rendition is from Chardonnay grapes that hang so long on the vines that the sugars concentrate into liquid gold. Lush in the mouth and with a mouthwatering finish, it’s rich with butterscotch, peach, pear, and apple pie à la mode personality.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://www.sonomamag.com/100-best-sonoma-wines-2019\" target=\"_blank\" rel=\"noopener noreferrer\">Sonoma Magazine\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135851/top-100-sonoma-wines-2019","authors":["byline_bayareabites_135851"],"categories":["bayareabites_109","bayareabites_13306","bayareabites_13746","bayareabites_15155","bayareabites_15156","bayareabites_119"],"tags":["bayareabites_356","bayareabites_9476","bayareabites_14748"],"featImg":"bayareabites_135855","label":"bayareabites"},"bayareabites_135583":{"type":"posts","id":"bayareabites_135583","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135583","score":null,"sort":[1574294733000]},"guestAuthors":[],"slug":"pge-can-make-or-break-us-say-struggling-sonoma-county-restaurateurs","title":"‘PG&E Can Make Or Break Us’ Say Struggling Sonoma County Restaurateurs","publishDate":1574294733,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ci>by Heather Irwin\u003c/i>\u003cbr>\n[aside postID='bayareabites_135383,news_11785982' label='More on Sonoma County']\u003cbr>\nSonoma County restaurateurs are a plucky bunch. In the past two years, they’ve weathered fires, floods and tourism downturns — in addition to the everyday challenges of running a high-pressure, highly competitive business. But now, following the recent power shut-offs and Kincade fire evacuations, many are wondering whether they’ll be able to rebound.\u003c/p>\n\u003cp>Most damaging, according to restaurateurs, were gas and electric outages that were widespread and long-lasting throughout the county.\u003c/p>\n\u003cp>“Losing power and being evacuated is tough for small businesses. We are forced to face the reality that PG&E now can make or break us in the name of safety,” says Shawn Hall of Sebastopol’s Gypsy Cafe.\u003c/p>\n\u003cp>She estimates a loss of $36,000 in sales, food costs and wages during the five-day power outage in West County. Hall says she paid employees even though the restaurant was closed.\u003c/p>\n\u003cfigure id=\"attachment_135590\" class=\"wp-caption aligncenter\" style=\"max-width: 1527px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/jb0224_gypsycafe_007-scaled.jpg\" alt=\"Owner and restaurant designer Shawn E. Hall and her chef German Bacho at the Gypsy Cafe in Sebastopol.\" width=\"1527\" height=\"2048\" class=\"size-full wp-image-135590\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/jb0224_gypsycafe_007-scaled.jpg 1527w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/jb0224_gypsycafe_007-scaled-160x215.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/jb0224_gypsycafe_007-scaled-800x1073.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/jb0224_gypsycafe_007-scaled-768x1030.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/jb0224_gypsycafe_007-scaled-1020x1368.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/jb0224_gypsycafe_007-scaled-895x1200.jpg 895w\" sizes=\"(max-width: 1527px) 100vw, 1527px\">\u003cfigcaption class=\"wp-caption-text\">Owner and restaurant designer Shawn E. Hall and her chef German Bacho at the Gypsy Cafe in Sebastopol. \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On average, restaurants lose up to $4,700 during each power outage, according to the Sonoma County tourism bureau. That’s a drop in the bucket when the tallies have come in after the recent shut-offs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Hall’s is a much-echoed fear running through the restaurant industry in the North Bay. Lost inventory, struggling staff, who have lost wages and affordable housing, and the ongoing fallout from visitors eschewing the usually-bustling October event season is taking a financial and mental toll.\u003c/p>\n\u003cp>“When the power finally came back on, we had to decide whether we were going to reopen or just call it a day,” says Trishia Davis of The Whole Pie in Santa Rosa.\u003c/p>\n\u003cp>Her small bakery lost thousands of dollars she could ill afford and strained staff.\u003c/p>\n\u003cp>“We decided to give it ten days,” she says of the difficult conversation she had with her business partner about whether to close or not.\u003c/p>\n\u003cp>“We met and surpassed our financial goal—just barely—because everyone is so kind. I asked for help, and people said yes. That’s so beautiful,” she says.\u003c/p>\n\u003cp>While the return of customers has been heartening, restaurants and their staff aren’t out of the woods by a long shot.\u003c/p>\n\u003cp>“In the event of a power shut down not only do we lose our inventory we also lose revenue from the lost banquet. Our employees suffer as they are, for the most part, hourly. Most insurance does not cover this type of event. Some do (in an) official evacuation, but many restaurants lost power who were not in evacuation zones. I think moving forward this will have big consequences for the Sonoma wedding business in the fall, in particular in October,” says Gerard Giudice of Sally Tomatoes in Rohnert Park.\u003c/p>\n\u003cfigure id=\"attachment_135586\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dominica-catelli.jpg\" alt=\"\" width=\"800\" height=\"533\" class=\"size-full wp-image-135586\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dominica-catelli.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dominica-catelli-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dominica-catelli-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Domenica Catelli co-owns Catelli’s in Geyserville with her brother Nicholas. \u003ccite>(Alvin Jornada/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Domenica Catelli, who co-owns Catelli’s in Geyserville, was hit particularly hard when her restaurant was shuttered for ten days.\u003c/p>\n\u003cp>She had a large out-of-town wedding party planned for her restaurant on Saturday, Oct. 26 and scrambled to find another restaurant and another venue for the wedding party. She pulled in favors from friends and thought she had the event under control when mass evacuations happened Saturday morning.\u003c/p>\n\u003cp>“We had to tell the bride the wedding had to be canceled that morning,” she says.\u003c/p>\n\u003cp>“We made it through this, but it’s hard to know how this is actually going to end up,” she says. Catelli worries about insurance (they received no insurance money after the Tubbs fire even though they had events canceled and their restaurant was all but inaccessible) as well as her staff.\u003c/p>\n\u003cp>“We’re gonna help out how we can. Some people have this as a second job, and they’re having a tough time,” she says. Some employees are eligible for unemployment during disasters, and restaurateurs hope to recoup losses and assist staff.\u003c/p>\n\u003cfigure id=\"attachment_135587\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/SHEANADAVIS.jpg\" alt=\"\" width=\"960\" height=\"639\" class=\"size-full wp-image-135587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/SHEANADAVIS.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/SHEANADAVIS-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/SHEANADAVIS-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/SHEANADAVIS-768x511.jpg 768w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">In the town of Sonoma, Epicurean Connection’s Sheana Davis says she had 27 events canceled during the fires. \u003ccite>(Courtesy of Epicurean Connection)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the town of Sonoma, Epicurean Connection’s Sheana Davis says she had 27 events canceled during the fires including her cheesemaking classes, fundraisers, catering and private tastings.\u003c/p>\n\u003cp>“People are skeptical of visiting Wine Country right now,” she says. Twelve people canceled coming to one of her classes last Sunday and though she hopes people will re-book, she’s concerned about the future.\u003c/p>\n\u003cp>“Events have reduced in size,” she says.\u003c/p>\n\u003ch2>Winter is Coming\u003c/h2>\n\u003cfigure id=\"attachment_135588\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/daniel-kedan-forestville.jpg\" alt=\"\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-135588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/daniel-kedan-forestville.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/daniel-kedan-forestville-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/daniel-kedan-forestville-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/daniel-kedan-forestville-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/daniel-kedan-forestville-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/daniel-kedan-forestville-1200x880.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Daniel Kedan, like many veteran restaurateurs, squirreled away funds to get them through quiet winter months but the loss of $8,000 worth of food and two canceled events worth $15,000 have already decimated those savings. \u003ccite>(Alvin Jornada/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The lean months between December and March are even more worrying. Veteran restaurateurs like Daniel Kedan of Backyard in Forestville usually squirrel away funds to get them through quiet winter months, but the loss of $8,000 of food and two canceled events worth $15,000 have already decimated those savings.\u003c/p>\n\u003cp>“We are usually set up for winter and we have a cushion. But dealing with this — three years in a row with floods, fires and power outages — that’s beyond gone,” he says.\u003c/p>\n\u003cp>Though he may see some insurance money, he says it’s been a painfully slow process.\u003c/p>\n\u003cp>“We still have to pay vendors. The staff takes a big hit. We had to have people breaking down things in the dark, cleaning up and restocking, we reopened with 25 percent of our menu and 25 percent of our staff because people weren’t back yet. That’s just the story from everyone in the business,” says Kedan.\u003c/p>\n\u003cp>Samantha Ramey of Estero Cafe in Valley Ford says she’s worried about even submitting a claim to her insurance company.\u003c/p>\n\u003cfigure id=\"attachment_135589\" class=\"wp-caption aligncenter\" style=\"max-width: 1366px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/samantha-ramey-estero-cafe.jpg\" alt=\"Owner/operator Samantha Ramey of Estero Cafe in Valley Ford, California on Wednesday, January 27, 2016.\" width=\"1366\" height=\"2048\" class=\"size-full wp-image-135589\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/samantha-ramey-estero-cafe.jpg 1366w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/samantha-ramey-estero-cafe-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/samantha-ramey-estero-cafe-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/samantha-ramey-estero-cafe-768x1151.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/samantha-ramey-estero-cafe-1020x1529.jpg 1020w\" sizes=\"(max-width: 1366px) 100vw, 1366px\">\u003cfigcaption class=\"wp-caption-text\">Owner/operator Samantha Ramey of Estero Cafe in Valley Ford, California on Wednesday, January 27, 2016. \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I’m afraid it will affect our policy, but I want to pay my staff,” she says. Her business lost about $8,000 worth of food, which has cut into the winter cushion she usually sets aside for the slow winter months.\u003c/p>\n\u003cp>“If we start getting rain, then we’ll be flooding again,” she says, “and it all feels a bit Biblical.”\u003c/p>\n\u003cp>Backyard’s Kedan, who himself has been patronizing other restaurants, says he’s also seen an uptick, but worries about the dark winter days ahead.\u003c/p>\n\u003cp>“Don’t forget about us come December and January when the weather isn’t so nice. Get something to go, get it delivered. Share the wealth all the way around and support the places that supported us. Go to Oliver’s, go to Pacific Market, but don’t go to the big corporate places. Central Market needs our money, Oliver’s needs our money,” he says.\u003c/p>\n\u003ch2>Emotional Strain Takes a Toll\u003c/h2>\n\u003cp>Frightening evacuations, unclear information on power outages and fears of fires decimating new neighborhoods have compounded the emotional pain many in Sonoma County were starting to put behind them.\u003c/p>\n\u003cp>The Whole Pie’s Davis says some people coming to her store just want to talk.\u003c/p>\n\u003cp>“We can’t heal unless we share our experiences with everyone. When five other people say they’re having the same problems, you don’t feel alone. It isn’t so daunting and you can take a breath. People are just showing up, saying they care and want to talk about it. Sometimes just showing up with a smile and buying a cookie can help,” she says.\u003c/p>\n\u003cp>Catelli echoes the sentiment, saying, “Go out, go shopping, have dinner. We’ve all taken a big hit.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/pge-can-make-or-break-us-say-struggling-sonoma-county-restaurateurs/\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Emptied walk-ins, lost staff wages, canceled events add up to big losses for local restaurants in Sonoma County.","status":"publish","parent":0,"modified":1574294759,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":1390},"headData":{"title":"‘PG&E Can Make Or Break Us’ Say Struggling Sonoma County Restaurateurs | KQED","description":"Emptied walk-ins, lost staff wages, canceled events add up to big losses for local restaurants in Sonoma County.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135583 https://ww2.kqed.org/bayareabites/?p=135583","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/20/pge-can-make-or-break-us-say-struggling-sonoma-county-restaurateurs/","disqusTitle":"‘PG&E Can Make Or Break Us’ Say Struggling Sonoma County Restaurateurs","path":"/bayareabites/135583/pge-can-make-or-break-us-say-struggling-sonoma-county-restaurateurs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>by Heather Irwin\u003c/i>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_135383,news_11785982","label":"More on Sonoma County "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nSonoma County restaurateurs are a plucky bunch. In the past two years, they’ve weathered fires, floods and tourism downturns — in addition to the everyday challenges of running a high-pressure, highly competitive business. But now, following the recent power shut-offs and Kincade fire evacuations, many are wondering whether they’ll be able to rebound.\u003c/p>\n\u003cp>Most damaging, according to restaurateurs, were gas and electric outages that were widespread and long-lasting throughout the county.\u003c/p>\n\u003cp>“Losing power and being evacuated is tough for small businesses. We are forced to face the reality that PG&E now can make or break us in the name of safety,” says Shawn Hall of Sebastopol’s Gypsy Cafe.\u003c/p>\n\u003cp>She estimates a loss of $36,000 in sales, food costs and wages during the five-day power outage in West County. Hall says she paid employees even though the restaurant was closed.\u003c/p>\n\u003cfigure id=\"attachment_135590\" class=\"wp-caption aligncenter\" style=\"max-width: 1527px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/jb0224_gypsycafe_007-scaled.jpg\" alt=\"Owner and restaurant designer Shawn E. Hall and her chef German Bacho at the Gypsy Cafe in Sebastopol.\" width=\"1527\" height=\"2048\" class=\"size-full wp-image-135590\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/jb0224_gypsycafe_007-scaled.jpg 1527w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/jb0224_gypsycafe_007-scaled-160x215.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/jb0224_gypsycafe_007-scaled-800x1073.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/jb0224_gypsycafe_007-scaled-768x1030.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/jb0224_gypsycafe_007-scaled-1020x1368.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/jb0224_gypsycafe_007-scaled-895x1200.jpg 895w\" sizes=\"(max-width: 1527px) 100vw, 1527px\">\u003cfigcaption class=\"wp-caption-text\">Owner and restaurant designer Shawn E. Hall and her chef German Bacho at the Gypsy Cafe in Sebastopol. \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On average, restaurants lose up to $4,700 during each power outage, according to the Sonoma County tourism bureau. That’s a drop in the bucket when the tallies have come in after the recent shut-offs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Hall’s is a much-echoed fear running through the restaurant industry in the North Bay. Lost inventory, struggling staff, who have lost wages and affordable housing, and the ongoing fallout from visitors eschewing the usually-bustling October event season is taking a financial and mental toll.\u003c/p>\n\u003cp>“When the power finally came back on, we had to decide whether we were going to reopen or just call it a day,” says Trishia Davis of The Whole Pie in Santa Rosa.\u003c/p>\n\u003cp>Her small bakery lost thousands of dollars she could ill afford and strained staff.\u003c/p>\n\u003cp>“We decided to give it ten days,” she says of the difficult conversation she had with her business partner about whether to close or not.\u003c/p>\n\u003cp>“We met and surpassed our financial goal—just barely—because everyone is so kind. I asked for help, and people said yes. That’s so beautiful,” she says.\u003c/p>\n\u003cp>While the return of customers has been heartening, restaurants and their staff aren’t out of the woods by a long shot.\u003c/p>\n\u003cp>“In the event of a power shut down not only do we lose our inventory we also lose revenue from the lost banquet. Our employees suffer as they are, for the most part, hourly. Most insurance does not cover this type of event. Some do (in an) official evacuation, but many restaurants lost power who were not in evacuation zones. I think moving forward this will have big consequences for the Sonoma wedding business in the fall, in particular in October,” says Gerard Giudice of Sally Tomatoes in Rohnert Park.\u003c/p>\n\u003cfigure id=\"attachment_135586\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dominica-catelli.jpg\" alt=\"\" width=\"800\" height=\"533\" class=\"size-full wp-image-135586\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dominica-catelli.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dominica-catelli-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dominica-catelli-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Domenica Catelli co-owns Catelli’s in Geyserville with her brother Nicholas. \u003ccite>(Alvin Jornada/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Domenica Catelli, who co-owns Catelli’s in Geyserville, was hit particularly hard when her restaurant was shuttered for ten days.\u003c/p>\n\u003cp>She had a large out-of-town wedding party planned for her restaurant on Saturday, Oct. 26 and scrambled to find another restaurant and another venue for the wedding party. She pulled in favors from friends and thought she had the event under control when mass evacuations happened Saturday morning.\u003c/p>\n\u003cp>“We had to tell the bride the wedding had to be canceled that morning,” she says.\u003c/p>\n\u003cp>“We made it through this, but it’s hard to know how this is actually going to end up,” she says. Catelli worries about insurance (they received no insurance money after the Tubbs fire even though they had events canceled and their restaurant was all but inaccessible) as well as her staff.\u003c/p>\n\u003cp>“We’re gonna help out how we can. Some people have this as a second job, and they’re having a tough time,” she says. Some employees are eligible for unemployment during disasters, and restaurateurs hope to recoup losses and assist staff.\u003c/p>\n\u003cfigure id=\"attachment_135587\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/SHEANADAVIS.jpg\" alt=\"\" width=\"960\" height=\"639\" class=\"size-full wp-image-135587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/SHEANADAVIS.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/SHEANADAVIS-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/SHEANADAVIS-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/SHEANADAVIS-768x511.jpg 768w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">In the town of Sonoma, Epicurean Connection’s Sheana Davis says she had 27 events canceled during the fires. \u003ccite>(Courtesy of Epicurean Connection)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the town of Sonoma, Epicurean Connection’s Sheana Davis says she had 27 events canceled during the fires including her cheesemaking classes, fundraisers, catering and private tastings.\u003c/p>\n\u003cp>“People are skeptical of visiting Wine Country right now,” she says. Twelve people canceled coming to one of her classes last Sunday and though she hopes people will re-book, she’s concerned about the future.\u003c/p>\n\u003cp>“Events have reduced in size,” she says.\u003c/p>\n\u003ch2>Winter is Coming\u003c/h2>\n\u003cfigure id=\"attachment_135588\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/daniel-kedan-forestville.jpg\" alt=\"\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-135588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/daniel-kedan-forestville.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/daniel-kedan-forestville-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/daniel-kedan-forestville-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/daniel-kedan-forestville-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/daniel-kedan-forestville-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/daniel-kedan-forestville-1200x880.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Daniel Kedan, like many veteran restaurateurs, squirreled away funds to get them through quiet winter months but the loss of $8,000 worth of food and two canceled events worth $15,000 have already decimated those savings. \u003ccite>(Alvin Jornada/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The lean months between December and March are even more worrying. Veteran restaurateurs like Daniel Kedan of Backyard in Forestville usually squirrel away funds to get them through quiet winter months, but the loss of $8,000 of food and two canceled events worth $15,000 have already decimated those savings.\u003c/p>\n\u003cp>“We are usually set up for winter and we have a cushion. But dealing with this — three years in a row with floods, fires and power outages — that’s beyond gone,” he says.\u003c/p>\n\u003cp>Though he may see some insurance money, he says it’s been a painfully slow process.\u003c/p>\n\u003cp>“We still have to pay vendors. The staff takes a big hit. We had to have people breaking down things in the dark, cleaning up and restocking, we reopened with 25 percent of our menu and 25 percent of our staff because people weren’t back yet. That’s just the story from everyone in the business,” says Kedan.\u003c/p>\n\u003cp>Samantha Ramey of Estero Cafe in Valley Ford says she’s worried about even submitting a claim to her insurance company.\u003c/p>\n\u003cfigure id=\"attachment_135589\" class=\"wp-caption aligncenter\" style=\"max-width: 1366px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/samantha-ramey-estero-cafe.jpg\" alt=\"Owner/operator Samantha Ramey of Estero Cafe in Valley Ford, California on Wednesday, January 27, 2016.\" width=\"1366\" height=\"2048\" class=\"size-full wp-image-135589\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/samantha-ramey-estero-cafe.jpg 1366w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/samantha-ramey-estero-cafe-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/samantha-ramey-estero-cafe-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/samantha-ramey-estero-cafe-768x1151.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/samantha-ramey-estero-cafe-1020x1529.jpg 1020w\" sizes=\"(max-width: 1366px) 100vw, 1366px\">\u003cfigcaption class=\"wp-caption-text\">Owner/operator Samantha Ramey of Estero Cafe in Valley Ford, California on Wednesday, January 27, 2016. \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I’m afraid it will affect our policy, but I want to pay my staff,” she says. Her business lost about $8,000 worth of food, which has cut into the winter cushion she usually sets aside for the slow winter months.\u003c/p>\n\u003cp>“If we start getting rain, then we’ll be flooding again,” she says, “and it all feels a bit Biblical.”\u003c/p>\n\u003cp>Backyard’s Kedan, who himself has been patronizing other restaurants, says he’s also seen an uptick, but worries about the dark winter days ahead.\u003c/p>\n\u003cp>“Don’t forget about us come December and January when the weather isn’t so nice. Get something to go, get it delivered. Share the wealth all the way around and support the places that supported us. Go to Oliver’s, go to Pacific Market, but don’t go to the big corporate places. Central Market needs our money, Oliver’s needs our money,” he says.\u003c/p>\n\u003ch2>Emotional Strain Takes a Toll\u003c/h2>\n\u003cp>Frightening evacuations, unclear information on power outages and fears of fires decimating new neighborhoods have compounded the emotional pain many in Sonoma County were starting to put behind them.\u003c/p>\n\u003cp>The Whole Pie’s Davis says some people coming to her store just want to talk.\u003c/p>\n\u003cp>“We can’t heal unless we share our experiences with everyone. When five other people say they’re having the same problems, you don’t feel alone. It isn’t so daunting and you can take a breath. People are just showing up, saying they care and want to talk about it. Sometimes just showing up with a smile and buying a cookie can help,” she says.\u003c/p>\n\u003cp>Catelli echoes the sentiment, saying, “Go out, go shopping, have dinner. We’ve all taken a big hit.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/pge-can-make-or-break-us-say-struggling-sonoma-county-restaurateurs/\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135583/pge-can-make-or-break-us-say-struggling-sonoma-county-restaurateurs","authors":["11349"],"categories":["bayareabites_10028","bayareabites_15155","bayareabites_1807","bayareabites_15156"],"tags":["bayareabites_14775","bayareabites_16498","bayareabites_14869"],"featImg":"bayareabites_135585","label":"bayareabites"},"bayareabites_135241":{"type":"posts","id":"bayareabites_135241","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135241","score":null,"sort":[1572477409000]},"guestAuthors":[],"slug":"twitters-guy-fieri-costumes-are-amazing","title":"Twitter's Guy Fieri Costumes Are Amazing","publishDate":1572477409,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Keep your \u003ca href=\"https://www.kqed.org/arts/13865555/thirty-seconds-to-mars-jared-leto-started-a-cult-because-of-course-he-did\" rel=\"noopener\" target=\"_blank\">Jareds\u003c/a>, your \u003ca href=\"https://www.thefader.com/2019/09/24/a-history-of-sunday-service-kanye-west\" rel=\"noopener\" target=\"_blank\">Kanyes\u003c/a> and your \u003ca href=\"https://www.newyorker.com/culture/culture-desk/keanu-reeves-is-too-good-for-this-world\" rel=\"noopener\" target=\"_blank\">Keanus\u003c/a> (I could actually never forsake Keanu Reeves, but I’m trying to make a point here), because this Halloween, the only idol I'm considering following is good old Guy Fieri, a Bay Area treasure.\u003c/p>\n\u003cp>People love to dunk on the Mayor of Flavortown, but he deserves some respect for wholeheartedly, albeit comically, enjoying every sip and bite he takes on-screen. He also \u003ca href=\"https://www.kqed.org/arts/13811485/guy-fieri-brings-barbecue-smoker-to-santa-rosa-fire-evacuation-center\" rel=\"noopener\" target=\"_blank\">helped feed evacuees of fires in 2017\u003c/a>, and is at it again with the ongoing Kincade fire. \u003c/p>\n\u003cp>Despite his haters, Fieri can usually be found in high spirits, and his Twitter account proves that he can take the jokes and even dish some towards himself. This Halloween, his nod to his influence on pop culture—and, truly, giving us a gift in the process—is a thread for fans to share their best Guy Fieri costumes. \u003c/p>\n\u003cp>The people have not disappointed. Here are some favorites out of the many Guy Fieri costumes his 3.3 million followers have shared.\u003c/p>\n\u003cp>Let's start with this one, where the user @RawBeautyKristi did her own classic Diners, Drive-Ins and Dives opener:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://twitter.com/RawBeautyKristi/status/1189309993885020162?s=09\u003c/p>\n\u003cp>In this one, an entire group of people went so far as dressing up as Fieri, and then went on a party bus. Where was our invite?\u003c/p>\n\u003cp>https://twitter.com/maus_14/status/1189284101188136961?s=09\u003c/p>\n\u003cp>A group of Guy Fieris slow-mo walking into the party with sliders in hand? Dynamite. \u003c/p>\n\u003cp>https://twitter.com/mirandalyle/status/1189310074067521541?s=09\u003c/p>\n\u003cp>There are also some bomb-dot-com Photoshop entries that would make Fieri proud. \u003c/p>\n\u003cp>https://twitter.com/mkimis128/status/1189362398752395264?s=09\u003c/p>\n\u003cp>Even the kids are getting into it:\u003c/p>\n\u003cp>https://twitter.com/kyldrea/status/1189287042167070720?s=09\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Say what you will about Fieri's bleached tips, silly lingo and exuberant eating style, but he's definitely a good sport: he says he'll retweet his favorite costumes until Oct. 31. See \u003ca href=\"https://twitter.com/GuyFieri/status/1189282695647518720\" rel=\"noopener\" target=\"_blank\">the full thread\u003c/a> for yourself. \u003c/p>\n\n","blocks":[],"excerpt":"Guy Fieri asked followers to share their best Guy costumes on Twitter, and the people delivered.","status":"publish","parent":0,"modified":1572477409,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":339},"headData":{"title":"Twitter's Guy Fieri Costumes Are Amazing | KQED","description":"Guy Fieri asked followers to share their best Guy costumes on Twitter, and the people delivered.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135241 https://ww2.kqed.org/bayareabites/?p=135241","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/10/30/twitters-guy-fieri-costumes-are-amazing/","disqusTitle":"Twitter's Guy Fieri Costumes Are Amazing","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/135241/twitters-guy-fieri-costumes-are-amazing","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Keep your \u003ca href=\"https://www.kqed.org/arts/13865555/thirty-seconds-to-mars-jared-leto-started-a-cult-because-of-course-he-did\" rel=\"noopener\" target=\"_blank\">Jareds\u003c/a>, your \u003ca href=\"https://www.thefader.com/2019/09/24/a-history-of-sunday-service-kanye-west\" rel=\"noopener\" target=\"_blank\">Kanyes\u003c/a> and your \u003ca href=\"https://www.newyorker.com/culture/culture-desk/keanu-reeves-is-too-good-for-this-world\" rel=\"noopener\" target=\"_blank\">Keanus\u003c/a> (I could actually never forsake Keanu Reeves, but I’m trying to make a point here), because this Halloween, the only idol I'm considering following is good old Guy Fieri, a Bay Area treasure.\u003c/p>\n\u003cp>People love to dunk on the Mayor of Flavortown, but he deserves some respect for wholeheartedly, albeit comically, enjoying every sip and bite he takes on-screen. He also \u003ca href=\"https://www.kqed.org/arts/13811485/guy-fieri-brings-barbecue-smoker-to-santa-rosa-fire-evacuation-center\" rel=\"noopener\" target=\"_blank\">helped feed evacuees of fires in 2017\u003c/a>, and is at it again with the ongoing Kincade fire. \u003c/p>\n\u003cp>Despite his haters, Fieri can usually be found in high spirits, and his Twitter account proves that he can take the jokes and even dish some towards himself. This Halloween, his nod to his influence on pop culture—and, truly, giving us a gift in the process—is a thread for fans to share their best Guy Fieri costumes. \u003c/p>\n\u003cp>The people have not disappointed. Here are some favorites out of the many Guy Fieri costumes his 3.3 million followers have shared.\u003c/p>\n\u003cp>Let's start with this one, where the user @RawBeautyKristi did her own classic Diners, Drive-Ins and Dives opener:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"singleTwitterStatus","attributes":{"named":{"id":"1189309993885020162"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>In this one, an entire group of people went so far as dressing up as Fieri, and then went on a party bus. Where was our invite?\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"singleTwitterStatus","attributes":{"named":{"id":"1189284101188136961"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>A group of Guy Fieris slow-mo walking into the party with sliders in hand? Dynamite. \u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"singleTwitterStatus","attributes":{"named":{"id":"1189310074067521541"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>There are also some bomb-dot-com Photoshop entries that would make Fieri proud. \u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"singleTwitterStatus","attributes":{"named":{"id":"1189362398752395264"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>Even the kids are getting into it:\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"singleTwitterStatus","attributes":{"named":{"id":"1189287042167070720"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>\u003c/p>\n\u003cp>Say what you will about Fieri's bleached tips, silly lingo and exuberant eating style, but he's definitely a good sport: he says he'll retweet his favorite costumes until Oct. 31. See \u003ca href=\"https://twitter.com/GuyFieri/status/1189282695647518720\" rel=\"noopener\" target=\"_blank\">the full thread\u003c/a> for yourself. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135241/twitters-guy-fieri-costumes-are-amazing","authors":["11404"],"categories":["bayareabites_334","bayareabites_15155","bayareabites_15156","bayareabites_1593"],"tags":["bayareabites_2288","bayareabites_16487","bayareabites_16488","bayareabites_41"],"featImg":"bayareabites_135244","label":"bayareabites"},"bayareabites_134907":{"type":"posts","id":"bayareabites_134907","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134907","score":null,"sort":[1570143240000]},"guestAuthors":[],"slug":"25-historic-sonoma-county-restaurants-that-are-still-going-strong","title":"25 Historic Sonoma County Restaurants That Are Still Going Strong","publishDate":1570143240,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_129955,bayareabites_134158' label='More Sonoma Bites']\u003c/p>\n\u003cp>In the restaurant business, it’s saying something to make it through the first year, and rare to last more than ten. But in Sonoma County, there are more than a dozen that have survived well past their 30th year, and a handful which have outlasted generations of diners, stretching back more than a century.\u003c/p>\n\u003cp>These are well-worn eateries that have a proven formula. Most share a common heritage, built by Italian immigrants to the region, serving hearty family-style meals at approachable prices. It’s not a stretch to say that the farms, timber mills, railroads and vineyards of Sonoma County were built on pasta and meatballs. And maybe a steak or two.\u003c/p>\n\u003cp>We pay homage to 25 tried and true restaurants that have stood the test of time and are still going strong.\u003c/p>\n\u003ch2>Stormy’s Spirits and Supper, Petaluma (1854)\u003c/h2>\n\u003cp>\u003cem>6650 Bloomfield Road, Petaluma, 795-0127, \u003ca href=\"http://www.stormysrestaurant.com/\">stormysrestaurant.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134909\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134909\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Stormy's Spirits and Supper, in Bloomfield, California \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Established as a roadhouse, Stormy’s has hosted generations of West County diners. The restaurant turned into a steakhouse in the early 1970s, and \u003ca href=\"https://www.sonomamag.com/stormys-spirits-and-supper-still-thrives-in-bloomfield/\">remains a family-style dining destination\u003c/a> in Bloomfield.\u003c/p>\n\u003ch2>Washoe House, Petaluma (1859)\u003c/h2>\n\u003cp>\u003cem>2840 Stony Point, Petaluma, 795-4544.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134910\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134910\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/washoe-house-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-house.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-house-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-house-768x576.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Washoe House, illuminated at night. \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A former stagecoach stop connecting Petaluma, Santa Rosa and Bodega, this historic roadhouse is best known for two things: Dollar bills pinned to the bar ceiling and The Battle of the Washoe House. According to legend, following the 1865 assassination of Abraham Lincoln, a group of Petaluma militia were intent on creating trouble for Southern-leaning Santa Rosans. Their thirst got the best of them, and the group ended up getting drunk instead of rabble-rousing. The Washoe House was sold in 2015 to Petaluma Creamery owner Larry Peter.\u003c/p>\n\u003cfigure id=\"attachment_134911\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134911\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/washoe-dollars-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Personalized dollar bills hang from the ceiling at Washoe House in Petaluma. \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Volpi’s Grocery, Petaluma (1925)\u003c/h2>\n\u003cp>\u003cem>124 Washington St., Petaluma, 762-2371.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134912\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134912\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/volpis-800x560.jpg\" alt=\"\" width=\"800\" height=\"560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-768x538.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-1020x714.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-1200x840.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Volpi's Ristorante and Historical Bar in Petaluma. \u003ccite>(Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though it's operated as a grocery for most of its existence, Volpi’s major claim to fame was as a speakeasy in the 1920s. Locals know that the “secret” bar is still in operation, with a convenient escape door to the alley in case of a raid. Or your ex-wife. \u003c/p>\n\u003cfigure id=\"attachment_134913\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134913\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/volpis-old-800x1057.jpg\" alt=\"\" width=\"800\" height=\"1057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-800x1057.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-160x211.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-768x1014.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-908x1200.jpg 908w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old.jpg 969w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brother and sister John and Sylvia Volpi grew up in an accordion-playing family and used to play Friday and Saturday nights and for special occasions at Volpi's Ristorante and Bar in Petaluma. Sylvia passed away in 2017. \u003ccite>(Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The grocery became a restaurant in 1992, though there’s still an old Italian grocery vibe with well-worn wooden floors and walls lined with Italian tchotchkes, accordions, and candle wax-covered chianti bottles.\u003c/p>\n\u003ch2>Pinky's Pizza, Petaluma (1962)\u003c/h2>\n\u003cp>\u003cem>321 Petaluma Blvd. South, Petaluma, 707-763-2510, \u003ca href=\"http://pinkyspizzaparlor.com/\">pinkyspizzaparlor.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134914\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/pinkys-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/pinkys.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pinkys-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pinkys-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pinky's Pizza. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A hometown classic pizza joint loved by generations of Petalumans.\u003c/p>\n\u003ch2>Union Hotel, Occidental (1891)\u003c/h2>\n\u003cp>\u003cem>3731 Main St., Occidental, 874-3555, \u003ca href=\"http://www.unionhoteloccidental.com/\">unionhoteloccidental.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134915\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134915\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/union-hotel-800x529.jpg\" alt=\"\" width=\"800\" height=\"529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-800x529.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-768x508.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-1020x675.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Union Hotel, in Occidental. \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though there are several newer locations of this classic restaurant, the Occidental restaurant has been around for more than 125 years. What began as the Union Saloon and General Store grew into a family business, with four generations managing the restaurant serving Italian dinners over the years. The bakery and cafe is packed on the weekends, and rightly so, with some of the best pastries around.\u003c/p>\n\u003cfigure id=\"attachment_134916\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/union-hotel-historic-800x637.jpeg\" alt=\"\" width=\"800\" height=\"637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-historic.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-historic-160x127.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-historic-768x612.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hotel staff on the porch in 1918. \u003ccite>(Sonoma Heritage Collection -- Sonoma County Library)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Catelli’s, Geyserville (1936)\u003c/h2>\n\u003cp>\u003cem>21047 Geyserville Ave., Geyserville, 857-7142, \u003ca href=\"http://www.mycatellis.com/\">mycatellis.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134917\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/catellis-800x558.jpg\" alt=\"\" width=\"800\" height=\"558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-1020x712.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-1200x837.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis.jpg 1390w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dinner in the dinning room at Catelli's The Rex restaurant in Geyserville. \u003ccite>(Catelli's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Italian immigrants Santi and Virginia Catelli opened Catelli’s “The Rex” in tiny Geyserville as an unpretentious family eatery featuring spaghetti, minestrone and ravioli. The family closed the restaurant in 1986, but it was reopened in Healdsburg, where it stood until 2004. \u003c/p>\n\u003cfigure id=\"attachment_134918\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134918\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/catellis-lasagna-800x567.jpg\" alt=\"\" width=\"800\" height=\"567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-768x544.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-1020x723.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Richard's meat sauce over ten layer lasagna at Catelli's in Geyserville. \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2010, siblings Domenica and Nick Catelli reopened the restaurant at the original Geyserville location, where its been host to a number of celebrities, but remains an approachable family-style restaurant. Their paper-thin layers of lasagna noodles makes Catelli’s version one of the best in the region.\u003c/p>\n\u003ch2>Dinucci's Italian Dinners, Valley Ford (1939)\u003c/h2>\n\u003cp>\u003cem>14485 Hwy. 1, Valley Ford, 876-3260, \u003ca href=\"http://www.dinuccisrestaurant.com/\">dinuccisrestaurant.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134919\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134919\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/dinuccis-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dinucci's Italian Dinners in Valley Ford, California. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the building dates to 1908, serving train travelers, the current restaurant didn’t open until 1939. Run by Henry and Mabel Dinucci, the restaurant was a welcome stop for hearty family-style Italian dinners. The restaurant was sold to the Wagner family in 1968, but some of Mabel's recipes have stood the test of time, and are still in use today. The historic interior hasn’t changed much, with red and white checkered tablecloths right out of the 1940s.\u003c/p>\n\u003cfigure id=\"attachment_134920\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134920\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/historic-dinnucis-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A photo of owner Jeanne Garcia's mother Betty Wagner, who originally owned the restaurant with her husband, hangs above the dining room at Dinucci's Italian Dinners in Valley Ford, California. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Negri’s, Occidental (1942)\u003c/h2>\n\u003cp>\u003cem>3700 Bohemian Hwy., Occidental, \u003ca href=\"http://negrisrestaurant.com/\">negrisrestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134921\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134921\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/negris-800x581.jpeg\" alt=\"\" width=\"800\" height=\"581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-160x116.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-768x558.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Negri's has been an Occidental mainstay, serving family style Italian dinners for over half a century. \u003ccite>(Sonoma Heritage Collection- Sonoma County Library)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned Italian restaurant started as a stopover for train travelers going from San Francisco to Eureka. The restaurant lore is that the original owner, Joe Negri Sr., an Italian immigrant, was once the personal chef of movie legend Rudolph Valentino. After moving to Santa Rosa, he opened Negri’s, which has continued to serve up traditional Italian pasta dinners, many using original recipes from the 1930s, ever since.\u003c/p>\n\u003cfigure id=\"attachment_134922\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134922\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/negris-800x526.jpg\" alt=\"\" width=\"800\" height=\"526\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-1020x671.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Nonni's Ravioli features house made pasta, beef, pork, swiss chard, herbs and parmesan from Negri's Italian Dinners and Joe's Bar in Occidental. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Swiss Hotel, Sonoma(1892)\u003c/h2>\n\u003cp>\u003cem>18 W. Spain St., Sonoma, 707-938-3298, \u003ca href=\"http://swisshotelsonoma.com/\">swisshotelsonoma.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134923\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134923\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/swiss-hotel-800x536.jpg\" alt=\"\" width=\"800\" height=\"536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Swiss Hotel in Sonoma, \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The history of Sonoma is written on the walls of this historic inn, restaurant and bar. An Italian-focused menu reflects the generations oof family ownership.\u003c/p>\n\u003ch2>Depot Hotel, Sonoma (1985)\u003c/h2>\n\u003cp>\u003cem>241 First St. West, Sonoma, 938-2980, \u003ca href=\"http://www.depotsonoma.com/\">depotsonoma.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134924\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134924\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/depot-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/depot.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/depot-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/depot-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Depot Hotel, Sonoma. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though it's a bit of a sleeper, the off-square restaurant is located inside a historic 19th-century hotel, and features a hidden pool on the outdoor patio. Owner Michael Ghilarducci and his wife founded a cooking school in1987, and now their son, Antonio is the executive chef.\u003c/p>\n\u003ch2>La Casa, Sonoma (1967)\u003c/h2>\n\u003cp>\u003cem>121 East Spain St., Sonoma, 996-3406, \u003ca href=\"http://www.lacasarestaurant.com/\">lacasarestaurant.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134925\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/la-casa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tacos at La Casa. \u003ccite>(Tom Ipri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With simple, traditional Mexican food just off the Sonoma Square, La Casa has seen the transformation of this sleepy rural town into the tourist destination it is today. The restaurant was purchased in 2015 by the Sherpa Brothers Group, Nepalese restaurateurs who’ve reinvigorated several of the town’s restaurant spaces. If you go, don’t miss the margaritas.\u003c/p>\n\u003ch2>Mary's Pizza Shack, Various Locations(1959)\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://maryspizzashack.com/\">maryspizzashack.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134926\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/marys-pizza-shack-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mary's Pizza Shack Mary Fazio opened her first Mary's Pizza Shack in Boyes Hot Springs in 1959. Fazio died in 1999 but her restaurant now has 18 locations all the stores remain family owned with 750 employees. \u003ccite>(Mary's Pizza Shack)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the original Boyes Springs location is gone, Mary Fazio opened her first pizzeria with her family's recipes and her own pots and pans from home. The chain has grown exponentially throughout the Bay Area with 17 locations now in business.\u003c/p>\n\u003ch2>Mac's Deli, Santa Rosa (1952)\u003c/h2>\n\u003cp>\u003cem>630 4th St, Santa Rosa, 707-545-3785, \u003ca href=\"http://macsdeliandcafe.com./\">macsdeliandcafe.com.\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134927\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/macs-deli-800x543.jpg\" alt=\"\" width=\"800\" height=\"543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A cup of Joe with a club sandwich from Mac's Deli in downtown Santa Rosa. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Billing itself as the oldest continuing breakfast and sandwich cafe in Sonoma County, it was originally opened by Mac Nesmon as a New York-style deli. The Soltani family bought the place in 1970 and have been running it since. The Rueben sandwich is a can't miss.\u003c/p>\n\u003ch2>The Villa, Santa Rosa (1976)\u003c/h2>\n\u003cp>\u003cem>3901 Montgomery Dr., Santa Rosa, 528-7755, \u003ca href=\"http://www.thevillarestaurant.com/\">thevillarestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134928\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/the-villa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/the-villa.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/the-villa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/the-villa-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Great views at The Villa. \u003ccite>(The Villa )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Great views and a popular bar have made this Italian restaurant a destination for generations. The fare is right out of the 1950s, with dishes like Beef Stroganoff, Sole Dore, Veal Picatta and Scaloppine, Shrimp Louie and spaghetti and meatballs, but newer additions like pizza and risotto are also popular. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You’ll find plenty of goombas and early bird diners (dinner starts at 3pm), along with a newer generation at Happy Hour, enjoying the hilltop gathering place.\u003c/p>\n\u003ch2>Don Taylor’s Omelette Express, Santa Rosa (1978)\u003c/h2>\n\u003cp>\u003cem>112 Fourth St., Santa Rosa, 525-1690; 150 Windsor River Road, Windsor, 838-6920, \u003ca href=\"http://www.omeletteexpress.com/\">omeletteexpress.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134929\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/omlette-express-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Don Taylor in front of Don Taylor’s Omelette Express. \u003ccite>(Don Taylor’s Omelette Express)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll find owner Don Taylor at the door of the original Santa Rosa location most weekends, welcoming generations of families who’ve made breakfast at Omelette Express a tradition. Omelettes are, of course, a best bet, but there’s plenty more on the lengthy menu, including Benedicts, burgers, sandwiches, salads and some of the best coffee in town.\u003c/p>\n\u003ch2>La Gare, Santa Rosa (1979)\u003c/h2>\n\u003cp>208 Wilson St., Santa Rosa. \u003ca href=\"http://lagarerestaurant.com/\">lagarerestaurant.com.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134930\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/la-gare-ambience-800x515.jpg\" alt=\"\" width=\"800\" height=\"515\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-800x515.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-1020x656.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">La Gare restaurant in 2002. \u003ccite>(La Gare )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roger Praplan relishes the fact that he’s serving the grandchildren of some of La Gare’s early customers. Praplan’s parents were early entrepreneurs in Santa Rosa’s Railroad Square, purchasing their lot for $25,000 in 1977. Though dining trends have come and gone during the restaurant’s 30-plus years, Praplan stays laser-focused on the traditional French cuisine that’s made the restaurant a popular birthday, anniversary and holiday restaurant for decades. \u003c/p>\n\u003cp>“People always want to reinvent. Just readjust, and stick to your vision,” said Praplan.\u003c/p>\n\u003ch2>John Ash & Co, Santa Rosa (1980)\u003c/h2>\n\u003cp>\u003cem>4330 Barnes Road, Santa Rosa, \u003ca href=\"https://www.vintnersinn.com/dining/john-ash-co/\">vintnersinn.com/dining/john-ash-co/\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134931\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134931\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/john-ash-co-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">John Ash Camp & Co, Santa Rosa \u003ccite>(John Ash & Co)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s impossible to talk about Sonoma’s longstanding food scene without paying homage to its patriarch, John Ash. What began as an idea became a revolution — using nearby produce, meats and cheeses to create wholesome, ethical, lush food and pairing it with great local wines. Though it seems almost quaint now, Ash was an early pioneer at his Montgomery Village restaurant. \u003c/p>\n\u003cp>Though Ash is no longer in the kitchen of his eponymous restaurant, some of the top chefs and winemakers (Jeffrey Madura, Dan Kosta, Michael Browne) are alums of the historic eatery. Now headed by Chef Tom Schmidt, the restaurant still holds close its original vision.\u003c/p>\n\u003ch2>Cattlemens, Santa Rosa and Petaluma (1968)\u003c/h2>\n\u003cp>\u003cem>Locations in Santa Rosa's Montgomery Village and Petaluma, \u003ca href=\"http://cattlemens.com/\">cattlemens.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134932\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134932\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/cattlemens-800x549.jpg\" alt=\"\" width=\"800\" height=\"549\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Saturday dinner hour at Cattlemens in Santa Rosa. \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-friendly steakhouse was started by ranchers, and quickly became a go-to for giant slabs of beef, beans and the Cowpie Brownie Sundae.\u003c/p>\n\u003ch2>Betty's Fish and Chips, Santa Rosa (1967)\u003c/h2>\n\u003cp>\u003cem>4046 Sonoma Hwy., Santa Rosa, 707-539-0899, \u003ca href=\"http://bettysfishandchips.com/\">bettysfishandchips.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134933\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134933\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/bettys-fish-and-chips-800x496.jpg\" alt=\"\" width=\"800\" height=\"496\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-800x496.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-768x476.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-1020x632.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Betty's Fish 'n Chips is located on Sonoma Highway just east of Farmers Lane. \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>English-style fish and chips served up with the world's best lemon pie have been Santa Rosa favorites for more than 50 years. The restaurant got a facelift in 1996 and has continued on the tradition.\u003c/p>\n\u003ch2>Restaurant at Madrona Manor, Healdsburg (1981)\u003c/h2>\n\u003cp>\u003cem>1001 Westside Road, Healdsburg, 433-4321, \u003ca href=\"http://www.madronamanor.com/\">madronamanor.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134934\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134934\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/mardona-manor-800x525.jpg\" alt=\"\" width=\"800\" height=\"525\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-800x525.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-768x504.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-1020x669.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Madrona Manor, a Victorian estate built in 1881. \u003ccite>(Scott Manchester)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Healdsburg has grown up, so has this once-unassuming restaurant inside this Victorian bed and breakfast. In 1999, when Bill and Trudi Konrad purchased the property, they hired Chef Jesse Mallgren. An alum of Gary Danko’s at Chateau Souverain and SF’s legendary Stars, Mallgren grew up in Sonoma County. \u003c/p>\n\u003cfigure id=\"attachment_134935\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/fancy-madrona-800x506.jpg\" alt=\"\" width=\"800\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-800x506.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-768x486.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-1020x645.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Vanilla Passion Roulade with raspberry gel, almond streusel, calamansi sorbet and chocolate feather from Madrona Manor in Healdsburg. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though he defines his cuisine as first and foremost local and seasonally-inspired, about 10 years ago Mallgren began pushing boundaries with molecular gastronomy techniques that include using liquid nitrogen to make ice cream. “We use the best techniques with the best products,” he said. What he credits with the restaurant’s continued success: Creative control in the kitchen. \u003c/p>\n\u003cp>Free of financial and time constraints of many other chefs, Mallgren can channel his energy into a showcase tasting menu.\u003c/p>\n\u003ch2>Pick's Drive In, Cloverdale (1923)\u003c/h2>\n\u003cp>\u003cem>117 S. Cloverdale Blvd. Cloverdale, 707-894-2962, \u003ca href=\"http://healdsburger.com/\">healdsburger.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134936\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134936\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/picks-drive-in-800x538.jpg\" alt=\"\" width=\"800\" height=\"538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-1020x686.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pick's Drive In, one of the oldest hamburger restaurants in America. \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the oldest hamburger restaurants in America, this Cloverdale drive-in has been serving up beefy burgers, hot dogs and shakes for nearly a century. The restaurant was acquired by David Alioto.\u003c/p>\n\u003ch2>Tide's Wharf, Bodega Bay (1950s)\u003c/h2>\n\u003cp>\u003cem>835 Bay Hwy, Bodega Bay,707-875-3652, \u003ca href=\"http://innatthetides.com/tides-wharf-restaurant.\">innatthetides.com/tides-wharf-restaurant.\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134937\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134937\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tides-wharf-800x549.jpg\" alt=\"\" width=\"800\" height=\"549\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Visitors dine and enjoy drinks outside the Inn at the Tides restaurant in Bodega Bay, California. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Made popular by the 1960's Alfred Hitchcock movie, \"The Birds\", this Bodega seafood restaurant has been a destination for more than 50 years. Stellar views of the Bay make it a magical place for a coastal stop.\u003c/p>\n\u003cfigure id=\"attachment_134938\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134938\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tides-histroric-800x568.jpg\" alt=\"\" width=\"800\" height=\"568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-800x568.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-768x545.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-1020x724.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-1200x852.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric.jpg 1392w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hazel Mitchell, on the set of \"The Birds\" in Bodega Bay in 1962. A waitress at the old Tides restaurant, she served film director Alfred Hitchcock the same meal each day during the filming - a piece of sole, a lettuce leaf and a few string beans. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Blue Heron, Duncans Mills (1977)\u003c/h2>\n\u003cp>\u003cem>25275 Steelhead Blvd, Duncans Mills, 707- 865-2261, \u003ca href=\"http://blueheronrestaurant.com/\">blueheronrestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134939\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134939\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/blue-heron-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Blue Heron, Duncan Mills. \u003ccite>(The Blue Heron)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the building was originally constructed in the late 1800s, the 1906 earthquake mostly destroyed the town. In 1976, a restoration project brought the town back to life. The Blue Heron has a lengthy menu that includes local seafood, burgers, salad and chowder.\u003c/p>\n\u003ch2>Tony’s Seafood Restaurant, Marshall (1948)\u003c/h2>\n\u003cp>\u003cem>18863 Shoreline Highway, Marshall, 415-663-1107, \u003ca href=\"http://tonysseafoodrestaurant.com/\">tonysseafoodrestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134940\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134940\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tonys-clam-800x545.jpg\" alt=\"\" width=\"800\" height=\"545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-1020x695.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Clam chowder at Tony’s Seafood in Marshall. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For almost 70 years, the ramshackle little fish house was a coastal favorite run by a Croatian fishing family. But by the time the restaurant changed hands in 2017, the restaurant was a fading relic from another era. After a two-year remodel by the owners of Hog Island Oyster Co., Tony’s has been reborn into a vibrant, modern seafood house with some of the best food and best views of Tomales Bay.\u003c/p>\n\u003ch2>William Tell House, Tomales (1877)\u003c/h2>\n\u003cp>\u003cem>26955 CA-1, Tomales, 707-879-2002, \u003ca href=\"http://williamtellhouse.com/\">williamtellhouse.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134941\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134941\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/william-tell-house-800x529.jpg\" alt=\"\" width=\"800\" height=\"529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-800x529.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-768x508.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-1020x674.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Local friends enjoy a a drink and appetizers at the bar at the William Tell House in Tomales. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the original house burned in the early 20th century, there’s still a historic feeling to what’s been called Marin’s Oldest Bar. \u003ca href=\"https://www.pressdemocrat.com/lifestyle/10023746-181/tomales-iconic-william-tell-house\">The menu was recently expanded\u003c/a> to include locally-sourced burgers, steaks, chowder and a seafood tower.\u003c/p>\n\u003cfigure id=\"attachment_134942\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134942\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tell-house-historic-800x453.jpg\" alt=\"\" width=\"800\" height=\"453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-800x453.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-160x91.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-768x435.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-1020x578.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The William Tell House in Tomales was built in 1877, and burned down in 1906. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/historic-restaurants-of-sonoma-county/?slide=59#slide-59\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"In Sonoma County, there are a handful of restaurants that have outlasted generations of diners, stretching back more than a century.","status":"publish","parent":0,"modified":1570143371,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":64,"wordCount":2657},"headData":{"title":"25 Historic Sonoma County Restaurants That Are Still Going Strong | KQED","description":"In Sonoma County, there are a handful of restaurants that have outlasted generations of diners, stretching back more than a century.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134907 https://ww2.kqed.org/bayareabites/?p=134907","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/10/03/25-historic-sonoma-county-restaurants-that-are-still-going-strong/","disqusTitle":"25 Historic Sonoma County Restaurants That Are Still Going Strong","path":"/bayareabites/134907/25-historic-sonoma-county-restaurants-that-are-still-going-strong","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_129955,bayareabites_134158","label":"More Sonoma Bites "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the restaurant business, it’s saying something to make it through the first year, and rare to last more than ten. But in Sonoma County, there are more than a dozen that have survived well past their 30th year, and a handful which have outlasted generations of diners, stretching back more than a century.\u003c/p>\n\u003cp>These are well-worn eateries that have a proven formula. Most share a common heritage, built by Italian immigrants to the region, serving hearty family-style meals at approachable prices. It’s not a stretch to say that the farms, timber mills, railroads and vineyards of Sonoma County were built on pasta and meatballs. And maybe a steak or two.\u003c/p>\n\u003cp>We pay homage to 25 tried and true restaurants that have stood the test of time and are still going strong.\u003c/p>\n\u003ch2>Stormy’s Spirits and Supper, Petaluma (1854)\u003c/h2>\n\u003cp>\u003cem>6650 Bloomfield Road, Petaluma, 795-0127, \u003ca href=\"http://www.stormysrestaurant.com/\">stormysrestaurant.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134909\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134909\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Stormy's Spirits and Supper, in Bloomfield, California \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Established as a roadhouse, Stormy’s has hosted generations of West County diners. The restaurant turned into a steakhouse in the early 1970s, and \u003ca href=\"https://www.sonomamag.com/stormys-spirits-and-supper-still-thrives-in-bloomfield/\">remains a family-style dining destination\u003c/a> in Bloomfield.\u003c/p>\n\u003ch2>Washoe House, Petaluma (1859)\u003c/h2>\n\u003cp>\u003cem>2840 Stony Point, Petaluma, 795-4544.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134910\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134910\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/washoe-house-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-house.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-house-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-house-768x576.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Washoe House, illuminated at night. \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A former stagecoach stop connecting Petaluma, Santa Rosa and Bodega, this historic roadhouse is best known for two things: Dollar bills pinned to the bar ceiling and The Battle of the Washoe House. According to legend, following the 1865 assassination of Abraham Lincoln, a group of Petaluma militia were intent on creating trouble for Southern-leaning Santa Rosans. Their thirst got the best of them, and the group ended up getting drunk instead of rabble-rousing. The Washoe House was sold in 2015 to Petaluma Creamery owner Larry Peter.\u003c/p>\n\u003cfigure id=\"attachment_134911\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134911\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/washoe-dollars-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Personalized dollar bills hang from the ceiling at Washoe House in Petaluma. \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Volpi’s Grocery, Petaluma (1925)\u003c/h2>\n\u003cp>\u003cem>124 Washington St., Petaluma, 762-2371.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134912\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134912\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/volpis-800x560.jpg\" alt=\"\" width=\"800\" height=\"560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-768x538.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-1020x714.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-1200x840.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Volpi's Ristorante and Historical Bar in Petaluma. \u003ccite>(Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though it's operated as a grocery for most of its existence, Volpi’s major claim to fame was as a speakeasy in the 1920s. Locals know that the “secret” bar is still in operation, with a convenient escape door to the alley in case of a raid. Or your ex-wife. \u003c/p>\n\u003cfigure id=\"attachment_134913\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134913\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/volpis-old-800x1057.jpg\" alt=\"\" width=\"800\" height=\"1057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-800x1057.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-160x211.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-768x1014.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-908x1200.jpg 908w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old.jpg 969w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brother and sister John and Sylvia Volpi grew up in an accordion-playing family and used to play Friday and Saturday nights and for special occasions at Volpi's Ristorante and Bar in Petaluma. Sylvia passed away in 2017. \u003ccite>(Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The grocery became a restaurant in 1992, though there’s still an old Italian grocery vibe with well-worn wooden floors and walls lined with Italian tchotchkes, accordions, and candle wax-covered chianti bottles.\u003c/p>\n\u003ch2>Pinky's Pizza, Petaluma (1962)\u003c/h2>\n\u003cp>\u003cem>321 Petaluma Blvd. South, Petaluma, 707-763-2510, \u003ca href=\"http://pinkyspizzaparlor.com/\">pinkyspizzaparlor.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134914\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/pinkys-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/pinkys.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pinkys-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pinkys-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pinky's Pizza. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A hometown classic pizza joint loved by generations of Petalumans.\u003c/p>\n\u003ch2>Union Hotel, Occidental (1891)\u003c/h2>\n\u003cp>\u003cem>3731 Main St., Occidental, 874-3555, \u003ca href=\"http://www.unionhoteloccidental.com/\">unionhoteloccidental.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134915\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134915\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/union-hotel-800x529.jpg\" alt=\"\" width=\"800\" height=\"529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-800x529.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-768x508.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-1020x675.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Union Hotel, in Occidental. \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though there are several newer locations of this classic restaurant, the Occidental restaurant has been around for more than 125 years. What began as the Union Saloon and General Store grew into a family business, with four generations managing the restaurant serving Italian dinners over the years. The bakery and cafe is packed on the weekends, and rightly so, with some of the best pastries around.\u003c/p>\n\u003cfigure id=\"attachment_134916\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/union-hotel-historic-800x637.jpeg\" alt=\"\" width=\"800\" height=\"637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-historic.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-historic-160x127.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-historic-768x612.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hotel staff on the porch in 1918. \u003ccite>(Sonoma Heritage Collection -- Sonoma County Library)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Catelli’s, Geyserville (1936)\u003c/h2>\n\u003cp>\u003cem>21047 Geyserville Ave., Geyserville, 857-7142, \u003ca href=\"http://www.mycatellis.com/\">mycatellis.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134917\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/catellis-800x558.jpg\" alt=\"\" width=\"800\" height=\"558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-1020x712.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-1200x837.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis.jpg 1390w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dinner in the dinning room at Catelli's The Rex restaurant in Geyserville. \u003ccite>(Catelli's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Italian immigrants Santi and Virginia Catelli opened Catelli’s “The Rex” in tiny Geyserville as an unpretentious family eatery featuring spaghetti, minestrone and ravioli. The family closed the restaurant in 1986, but it was reopened in Healdsburg, where it stood until 2004. \u003c/p>\n\u003cfigure id=\"attachment_134918\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134918\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/catellis-lasagna-800x567.jpg\" alt=\"\" width=\"800\" height=\"567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-768x544.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-1020x723.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Richard's meat sauce over ten layer lasagna at Catelli's in Geyserville. \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2010, siblings Domenica and Nick Catelli reopened the restaurant at the original Geyserville location, where its been host to a number of celebrities, but remains an approachable family-style restaurant. Their paper-thin layers of lasagna noodles makes Catelli’s version one of the best in the region.\u003c/p>\n\u003ch2>Dinucci's Italian Dinners, Valley Ford (1939)\u003c/h2>\n\u003cp>\u003cem>14485 Hwy. 1, Valley Ford, 876-3260, \u003ca href=\"http://www.dinuccisrestaurant.com/\">dinuccisrestaurant.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134919\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134919\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/dinuccis-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dinucci's Italian Dinners in Valley Ford, California. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the building dates to 1908, serving train travelers, the current restaurant didn’t open until 1939. Run by Henry and Mabel Dinucci, the restaurant was a welcome stop for hearty family-style Italian dinners. The restaurant was sold to the Wagner family in 1968, but some of Mabel's recipes have stood the test of time, and are still in use today. The historic interior hasn’t changed much, with red and white checkered tablecloths right out of the 1940s.\u003c/p>\n\u003cfigure id=\"attachment_134920\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134920\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/historic-dinnucis-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A photo of owner Jeanne Garcia's mother Betty Wagner, who originally owned the restaurant with her husband, hangs above the dining room at Dinucci's Italian Dinners in Valley Ford, California. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Negri’s, Occidental (1942)\u003c/h2>\n\u003cp>\u003cem>3700 Bohemian Hwy., Occidental, \u003ca href=\"http://negrisrestaurant.com/\">negrisrestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134921\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134921\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/negris-800x581.jpeg\" alt=\"\" width=\"800\" height=\"581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-160x116.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-768x558.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Negri's has been an Occidental mainstay, serving family style Italian dinners for over half a century. \u003ccite>(Sonoma Heritage Collection- Sonoma County Library)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned Italian restaurant started as a stopover for train travelers going from San Francisco to Eureka. The restaurant lore is that the original owner, Joe Negri Sr., an Italian immigrant, was once the personal chef of movie legend Rudolph Valentino. After moving to Santa Rosa, he opened Negri’s, which has continued to serve up traditional Italian pasta dinners, many using original recipes from the 1930s, ever since.\u003c/p>\n\u003cfigure id=\"attachment_134922\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134922\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/negris-800x526.jpg\" alt=\"\" width=\"800\" height=\"526\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-1020x671.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Nonni's Ravioli features house made pasta, beef, pork, swiss chard, herbs and parmesan from Negri's Italian Dinners and Joe's Bar in Occidental. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Swiss Hotel, Sonoma(1892)\u003c/h2>\n\u003cp>\u003cem>18 W. Spain St., Sonoma, 707-938-3298, \u003ca href=\"http://swisshotelsonoma.com/\">swisshotelsonoma.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134923\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134923\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/swiss-hotel-800x536.jpg\" alt=\"\" width=\"800\" height=\"536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Swiss Hotel in Sonoma, \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The history of Sonoma is written on the walls of this historic inn, restaurant and bar. An Italian-focused menu reflects the generations oof family ownership.\u003c/p>\n\u003ch2>Depot Hotel, Sonoma (1985)\u003c/h2>\n\u003cp>\u003cem>241 First St. West, Sonoma, 938-2980, \u003ca href=\"http://www.depotsonoma.com/\">depotsonoma.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134924\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134924\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/depot-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/depot.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/depot-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/depot-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Depot Hotel, Sonoma. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though it's a bit of a sleeper, the off-square restaurant is located inside a historic 19th-century hotel, and features a hidden pool on the outdoor patio. Owner Michael Ghilarducci and his wife founded a cooking school in1987, and now their son, Antonio is the executive chef.\u003c/p>\n\u003ch2>La Casa, Sonoma (1967)\u003c/h2>\n\u003cp>\u003cem>121 East Spain St., Sonoma, 996-3406, \u003ca href=\"http://www.lacasarestaurant.com/\">lacasarestaurant.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134925\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/la-casa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tacos at La Casa. \u003ccite>(Tom Ipri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With simple, traditional Mexican food just off the Sonoma Square, La Casa has seen the transformation of this sleepy rural town into the tourist destination it is today. The restaurant was purchased in 2015 by the Sherpa Brothers Group, Nepalese restaurateurs who’ve reinvigorated several of the town’s restaurant spaces. If you go, don’t miss the margaritas.\u003c/p>\n\u003ch2>Mary's Pizza Shack, Various Locations(1959)\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://maryspizzashack.com/\">maryspizzashack.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134926\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/marys-pizza-shack-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mary's Pizza Shack Mary Fazio opened her first Mary's Pizza Shack in Boyes Hot Springs in 1959. Fazio died in 1999 but her restaurant now has 18 locations all the stores remain family owned with 750 employees. \u003ccite>(Mary's Pizza Shack)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the original Boyes Springs location is gone, Mary Fazio opened her first pizzeria with her family's recipes and her own pots and pans from home. The chain has grown exponentially throughout the Bay Area with 17 locations now in business.\u003c/p>\n\u003ch2>Mac's Deli, Santa Rosa (1952)\u003c/h2>\n\u003cp>\u003cem>630 4th St, Santa Rosa, 707-545-3785, \u003ca href=\"http://macsdeliandcafe.com./\">macsdeliandcafe.com.\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134927\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/macs-deli-800x543.jpg\" alt=\"\" width=\"800\" height=\"543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A cup of Joe with a club sandwich from Mac's Deli in downtown Santa Rosa. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Billing itself as the oldest continuing breakfast and sandwich cafe in Sonoma County, it was originally opened by Mac Nesmon as a New York-style deli. The Soltani family bought the place in 1970 and have been running it since. The Rueben sandwich is a can't miss.\u003c/p>\n\u003ch2>The Villa, Santa Rosa (1976)\u003c/h2>\n\u003cp>\u003cem>3901 Montgomery Dr., Santa Rosa, 528-7755, \u003ca href=\"http://www.thevillarestaurant.com/\">thevillarestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134928\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/the-villa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/the-villa.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/the-villa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/the-villa-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Great views at The Villa. \u003ccite>(The Villa )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Great views and a popular bar have made this Italian restaurant a destination for generations. The fare is right out of the 1950s, with dishes like Beef Stroganoff, Sole Dore, Veal Picatta and Scaloppine, Shrimp Louie and spaghetti and meatballs, but newer additions like pizza and risotto are also popular. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You’ll find plenty of goombas and early bird diners (dinner starts at 3pm), along with a newer generation at Happy Hour, enjoying the hilltop gathering place.\u003c/p>\n\u003ch2>Don Taylor’s Omelette Express, Santa Rosa (1978)\u003c/h2>\n\u003cp>\u003cem>112 Fourth St., Santa Rosa, 525-1690; 150 Windsor River Road, Windsor, 838-6920, \u003ca href=\"http://www.omeletteexpress.com/\">omeletteexpress.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134929\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/omlette-express-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Don Taylor in front of Don Taylor’s Omelette Express. \u003ccite>(Don Taylor’s Omelette Express)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll find owner Don Taylor at the door of the original Santa Rosa location most weekends, welcoming generations of families who’ve made breakfast at Omelette Express a tradition. Omelettes are, of course, a best bet, but there’s plenty more on the lengthy menu, including Benedicts, burgers, sandwiches, salads and some of the best coffee in town.\u003c/p>\n\u003ch2>La Gare, Santa Rosa (1979)\u003c/h2>\n\u003cp>208 Wilson St., Santa Rosa. \u003ca href=\"http://lagarerestaurant.com/\">lagarerestaurant.com.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134930\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/la-gare-ambience-800x515.jpg\" alt=\"\" width=\"800\" height=\"515\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-800x515.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-1020x656.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">La Gare restaurant in 2002. \u003ccite>(La Gare )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roger Praplan relishes the fact that he’s serving the grandchildren of some of La Gare’s early customers. Praplan’s parents were early entrepreneurs in Santa Rosa’s Railroad Square, purchasing their lot for $25,000 in 1977. Though dining trends have come and gone during the restaurant’s 30-plus years, Praplan stays laser-focused on the traditional French cuisine that’s made the restaurant a popular birthday, anniversary and holiday restaurant for decades. \u003c/p>\n\u003cp>“People always want to reinvent. Just readjust, and stick to your vision,” said Praplan.\u003c/p>\n\u003ch2>John Ash & Co, Santa Rosa (1980)\u003c/h2>\n\u003cp>\u003cem>4330 Barnes Road, Santa Rosa, \u003ca href=\"https://www.vintnersinn.com/dining/john-ash-co/\">vintnersinn.com/dining/john-ash-co/\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134931\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134931\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/john-ash-co-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">John Ash Camp & Co, Santa Rosa \u003ccite>(John Ash & Co)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s impossible to talk about Sonoma’s longstanding food scene without paying homage to its patriarch, John Ash. What began as an idea became a revolution — using nearby produce, meats and cheeses to create wholesome, ethical, lush food and pairing it with great local wines. Though it seems almost quaint now, Ash was an early pioneer at his Montgomery Village restaurant. \u003c/p>\n\u003cp>Though Ash is no longer in the kitchen of his eponymous restaurant, some of the top chefs and winemakers (Jeffrey Madura, Dan Kosta, Michael Browne) are alums of the historic eatery. Now headed by Chef Tom Schmidt, the restaurant still holds close its original vision.\u003c/p>\n\u003ch2>Cattlemens, Santa Rosa and Petaluma (1968)\u003c/h2>\n\u003cp>\u003cem>Locations in Santa Rosa's Montgomery Village and Petaluma, \u003ca href=\"http://cattlemens.com/\">cattlemens.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134932\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134932\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/cattlemens-800x549.jpg\" alt=\"\" width=\"800\" height=\"549\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Saturday dinner hour at Cattlemens in Santa Rosa. \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-friendly steakhouse was started by ranchers, and quickly became a go-to for giant slabs of beef, beans and the Cowpie Brownie Sundae.\u003c/p>\n\u003ch2>Betty's Fish and Chips, Santa Rosa (1967)\u003c/h2>\n\u003cp>\u003cem>4046 Sonoma Hwy., Santa Rosa, 707-539-0899, \u003ca href=\"http://bettysfishandchips.com/\">bettysfishandchips.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134933\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134933\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/bettys-fish-and-chips-800x496.jpg\" alt=\"\" width=\"800\" height=\"496\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-800x496.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-768x476.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-1020x632.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Betty's Fish 'n Chips is located on Sonoma Highway just east of Farmers Lane. \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>English-style fish and chips served up with the world's best lemon pie have been Santa Rosa favorites for more than 50 years. The restaurant got a facelift in 1996 and has continued on the tradition.\u003c/p>\n\u003ch2>Restaurant at Madrona Manor, Healdsburg (1981)\u003c/h2>\n\u003cp>\u003cem>1001 Westside Road, Healdsburg, 433-4321, \u003ca href=\"http://www.madronamanor.com/\">madronamanor.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134934\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134934\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/mardona-manor-800x525.jpg\" alt=\"\" width=\"800\" height=\"525\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-800x525.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-768x504.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-1020x669.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Madrona Manor, a Victorian estate built in 1881. \u003ccite>(Scott Manchester)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Healdsburg has grown up, so has this once-unassuming restaurant inside this Victorian bed and breakfast. In 1999, when Bill and Trudi Konrad purchased the property, they hired Chef Jesse Mallgren. An alum of Gary Danko’s at Chateau Souverain and SF’s legendary Stars, Mallgren grew up in Sonoma County. \u003c/p>\n\u003cfigure id=\"attachment_134935\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/fancy-madrona-800x506.jpg\" alt=\"\" width=\"800\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-800x506.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-768x486.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-1020x645.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Vanilla Passion Roulade with raspberry gel, almond streusel, calamansi sorbet and chocolate feather from Madrona Manor in Healdsburg. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though he defines his cuisine as first and foremost local and seasonally-inspired, about 10 years ago Mallgren began pushing boundaries with molecular gastronomy techniques that include using liquid nitrogen to make ice cream. “We use the best techniques with the best products,” he said. What he credits with the restaurant’s continued success: Creative control in the kitchen. \u003c/p>\n\u003cp>Free of financial and time constraints of many other chefs, Mallgren can channel his energy into a showcase tasting menu.\u003c/p>\n\u003ch2>Pick's Drive In, Cloverdale (1923)\u003c/h2>\n\u003cp>\u003cem>117 S. Cloverdale Blvd. Cloverdale, 707-894-2962, \u003ca href=\"http://healdsburger.com/\">healdsburger.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134936\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134936\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/picks-drive-in-800x538.jpg\" alt=\"\" width=\"800\" height=\"538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-1020x686.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pick's Drive In, one of the oldest hamburger restaurants in America. \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the oldest hamburger restaurants in America, this Cloverdale drive-in has been serving up beefy burgers, hot dogs and shakes for nearly a century. The restaurant was acquired by David Alioto.\u003c/p>\n\u003ch2>Tide's Wharf, Bodega Bay (1950s)\u003c/h2>\n\u003cp>\u003cem>835 Bay Hwy, Bodega Bay,707-875-3652, \u003ca href=\"http://innatthetides.com/tides-wharf-restaurant.\">innatthetides.com/tides-wharf-restaurant.\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134937\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134937\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tides-wharf-800x549.jpg\" alt=\"\" width=\"800\" height=\"549\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Visitors dine and enjoy drinks outside the Inn at the Tides restaurant in Bodega Bay, California. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Made popular by the 1960's Alfred Hitchcock movie, \"The Birds\", this Bodega seafood restaurant has been a destination for more than 50 years. Stellar views of the Bay make it a magical place for a coastal stop.\u003c/p>\n\u003cfigure id=\"attachment_134938\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134938\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tides-histroric-800x568.jpg\" alt=\"\" width=\"800\" height=\"568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-800x568.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-768x545.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-1020x724.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-1200x852.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric.jpg 1392w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hazel Mitchell, on the set of \"The Birds\" in Bodega Bay in 1962. A waitress at the old Tides restaurant, she served film director Alfred Hitchcock the same meal each day during the filming - a piece of sole, a lettuce leaf and a few string beans. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Blue Heron, Duncans Mills (1977)\u003c/h2>\n\u003cp>\u003cem>25275 Steelhead Blvd, Duncans Mills, 707- 865-2261, \u003ca href=\"http://blueheronrestaurant.com/\">blueheronrestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134939\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134939\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/blue-heron-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Blue Heron, Duncan Mills. \u003ccite>(The Blue Heron)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the building was originally constructed in the late 1800s, the 1906 earthquake mostly destroyed the town. In 1976, a restoration project brought the town back to life. The Blue Heron has a lengthy menu that includes local seafood, burgers, salad and chowder.\u003c/p>\n\u003ch2>Tony’s Seafood Restaurant, Marshall (1948)\u003c/h2>\n\u003cp>\u003cem>18863 Shoreline Highway, Marshall, 415-663-1107, \u003ca href=\"http://tonysseafoodrestaurant.com/\">tonysseafoodrestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134940\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134940\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tonys-clam-800x545.jpg\" alt=\"\" width=\"800\" height=\"545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-1020x695.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Clam chowder at Tony’s Seafood in Marshall. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For almost 70 years, the ramshackle little fish house was a coastal favorite run by a Croatian fishing family. But by the time the restaurant changed hands in 2017, the restaurant was a fading relic from another era. After a two-year remodel by the owners of Hog Island Oyster Co., Tony’s has been reborn into a vibrant, modern seafood house with some of the best food and best views of Tomales Bay.\u003c/p>\n\u003ch2>William Tell House, Tomales (1877)\u003c/h2>\n\u003cp>\u003cem>26955 CA-1, Tomales, 707-879-2002, \u003ca href=\"http://williamtellhouse.com/\">williamtellhouse.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134941\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134941\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/william-tell-house-800x529.jpg\" alt=\"\" width=\"800\" height=\"529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-800x529.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-768x508.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-1020x674.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Local friends enjoy a a drink and appetizers at the bar at the William Tell House in Tomales. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the original house burned in the early 20th century, there’s still a historic feeling to what’s been called Marin’s Oldest Bar. \u003ca href=\"https://www.pressdemocrat.com/lifestyle/10023746-181/tomales-iconic-william-tell-house\">The menu was recently expanded\u003c/a> to include locally-sourced burgers, steaks, chowder and a seafood tower.\u003c/p>\n\u003cfigure id=\"attachment_134942\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134942\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tell-house-historic-800x453.jpg\" alt=\"\" width=\"800\" height=\"453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-800x453.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-160x91.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-768x435.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-1020x578.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The William Tell House in Tomales was built in 1877, and burned down in 1906. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/historic-restaurants-of-sonoma-county/?slide=59#slide-59\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134907/25-historic-sonoma-county-restaurants-that-are-still-going-strong","authors":["11349"],"categories":["bayareabites_109","bayareabites_2090","bayareabites_15155","bayareabites_1807","bayareabites_15156","bayareabites_61"],"tags":["bayareabites_16473","bayareabites_8579","bayareabites_187","bayareabites_15921","bayareabites_356","bayareabites_16340"],"featImg":"bayareabites_134943","label":"bayareabites"},"bayareabites_134208":{"type":"posts","id":"bayareabites_134208","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134208","score":null,"sort":[1566921810000]},"guestAuthors":[],"slug":"a-northern-california-wine-bootcamp-adventure","title":"A Northern California Wine Bootcamp Adventure","publishDate":1566921810,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ci>Editor's note: Welcome to \"A Northern California Wine Bootcamp Adventure.\" Over 6 days, writer Trevor Felch took on the task of visiting a variety of wineries and eateries in Wine Country to make an \"as close as possible\" definitive Napa Valley-Anderson Valley-Sonoma County list. Use his journey as a jumping-off point fo your own. Cheers!\u003c/i>\u003cbr>\n[aside postID='bayareabites_133932,bayareabites_133593' label='More Wine Stories']\u003cbr>\nLike many ambitious ideas — some good, some less wise — this idea started during a wine-filled evening. I don’t remember exactly where or when, but at some point during the summer of 2018, I gave an idea to my girlfriend Meg’s stepdad John that instead of explaining for seemingly the 500th time in my life to a non-Bay Area resident that Sonoma and Napa are not the same place, why not come west and I’ll show you firsthand how complex the many Northern California wine regions really are?\u003c/p>\n\u003cp>I figured it would be laughed off but John was dead serious in agreeing to my not necessarily serious idea. Quickly, it became serious. I design the trip. He books his flight. I recommend hotels. I’ll arrange the wineries and do the driving, plus connecting all the complex dots.\u003c/p>\n\u003cp>Fast forward to the week after Thanksgiving and away we go on NorCal Wine Bootcamp, partly a nod to John’s past military experience and partly because this was going to test how much these wine lovers really \u003ci>loved\u003c/i> wine.\u003c/p>\n\u003cp>The initial idea was for seven regions in seven days. However, there were all kinds of technicalities which made that not realistic.\u003c/p>\n\u003cp>In my prior role as Zagat’s Bay Area editor, I had the rare task in food & drink journalism of having to know pretty much everything about everything in the Bay Area — burritos, coffee, croissants, Manresa, trattorias, cider, dumplings, Ethiopian cuisine spots, on and on. There was no single niche. Part of the job also involved trying to answer the question of what the “best” wineries were to visit in Sonoma and Napa counties, so I tried to meet with as many wineries as possible, which is a very different field of study than checking out restaurants.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, first, a few handy lessons from the road I’ll pass along if you ever think of doing something intense (and slightly crazy) like this:\u003c/p>\n\u003cul>\n\u003cli>Start planning the itinerary with 3-4 winery and/or restaurant “tentpoles” to determine where to be and when. Everything pivots from those vital wineries.\u003c/li>\n\u003cli>You will run late. It’s a fact. Just try and make it not an issue.\u003c/li>\n\u003cli>Visit 3-4 wineries per day.\u003c/li>\n\u003cli>Go for a variety of winery styles: the beautiful fancy estate, the family-run rustic spot, the chic millennial favorite, the bare bones wine geek.\u003c/li>\n\u003cli>Go for a variety of visit styles. As fun as it is to meet with the winemaker, it can get old if you’re having a 90 minute tour at \u003ci>every\u003c/i> winery.\u003c/li>\n\u003cli> Go for a variety of varietals! Nobody wants to miss great Syrah or Zinfandel if it’s near all the Pinot Noir and Chardonnay. Spread the love.\u003c/li>\n\u003cli> Don’t even acknowledge the wine club offerings.\u003c/li>\n\u003cli> You’ll start rating the shapes and positioning of dump buckets and spittoons.\u003c/li>\n\u003cli> You’ll want a cocktail or beer after the tasting, instead of wine. Luckily, the main hubs of our wine regions have great bars/breweries.\u003c/li>\n\u003c/ul>\n\u003cp>The hope of this article is to both give you an amusing story like any road trip can provide, along with being a list of what I consider the answer to “What wineries should I visit?” I’ve added 3 additional recommended wineries to make this as close to a definitive Napa Valley-Anderson Valley-Sonoma County list as possible per my experiences. Of course, there are still hundreds of others worth visiting, so take this with a big grain of salt.\u003c/p>\n\u003cp>I’ve also added our restaurant picks and additional recommendations, along with the wines I chose at dinner, specifically as wineries that should also be visited/known about that we didn’t have time to visit. Finally, I’ve listed the highlight wines from each winery. With the sheer amount of wine tasted, it would be a 500-page book if I added my notes on every wine tasted.\u003c/p>\n\u003cp>Cheers, and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[googlemaps https://www.google.com/maps/d/u/0/embed?mid=13qbZxuEIVJ-qBu_Tef9IZZMGiKmMzQwC&w=640&h=480]\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg\">Day 1: From San Francisco to Healdsburg\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back\">Day 2: From Healdsburg to Calistoga (and back)!\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134544/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville\">Day 3: From Healdsburg to Boonville\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol\">Day 4: From Boonville to Sebastopol\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134548/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena\">Day 5: From Sebastopol to St. Helena\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco\">Day 6: From St. Helena to San Francisco\u003c/a>\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Follow along on a Northern California Wine Bootcamp Adventure: a six-day, 31 winery trip introducing an East Coaster to NorCal’s definitive wineries and their regions.","status":"publish","parent":0,"modified":1567629027,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://www.google.com/maps/d/u/0/embed"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":822},"headData":{"title":"A Northern California Wine Bootcamp Adventure | KQED","description":"Follow along on a Northern California Wine Bootcamp Adventure: a six-day, 31 winery trip introducing an East Coaster to NorCal’s definitive wineries and their regions.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134208 https://ww2.kqed.org/bayareabites/?p=134208","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/08/27/a-northern-california-wine-bootcamp-adventure/","disqusTitle":"A Northern California Wine Bootcamp Adventure","path":"/bayareabites/134208/a-northern-california-wine-bootcamp-adventure","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Editor's note: Welcome to \"A Northern California Wine Bootcamp Adventure.\" Over 6 days, writer Trevor Felch took on the task of visiting a variety of wineries and eateries in Wine Country to make an \"as close as possible\" definitive Napa Valley-Anderson Valley-Sonoma County list. Use his journey as a jumping-off point fo your own. Cheers!\u003c/i>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_133932,bayareabites_133593","label":"More Wine Stories "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nLike many ambitious ideas — some good, some less wise — this idea started during a wine-filled evening. I don’t remember exactly where or when, but at some point during the summer of 2018, I gave an idea to my girlfriend Meg’s stepdad John that instead of explaining for seemingly the 500th time in my life to a non-Bay Area resident that Sonoma and Napa are not the same place, why not come west and I’ll show you firsthand how complex the many Northern California wine regions really are?\u003c/p>\n\u003cp>I figured it would be laughed off but John was dead serious in agreeing to my not necessarily serious idea. Quickly, it became serious. I design the trip. He books his flight. I recommend hotels. I’ll arrange the wineries and do the driving, plus connecting all the complex dots.\u003c/p>\n\u003cp>Fast forward to the week after Thanksgiving and away we go on NorCal Wine Bootcamp, partly a nod to John’s past military experience and partly because this was going to test how much these wine lovers really \u003ci>loved\u003c/i> wine.\u003c/p>\n\u003cp>The initial idea was for seven regions in seven days. However, there were all kinds of technicalities which made that not realistic.\u003c/p>\n\u003cp>In my prior role as Zagat’s Bay Area editor, I had the rare task in food & drink journalism of having to know pretty much everything about everything in the Bay Area — burritos, coffee, croissants, Manresa, trattorias, cider, dumplings, Ethiopian cuisine spots, on and on. There was no single niche. Part of the job also involved trying to answer the question of what the “best” wineries were to visit in Sonoma and Napa counties, so I tried to meet with as many wineries as possible, which is a very different field of study than checking out restaurants.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, first, a few handy lessons from the road I’ll pass along if you ever think of doing something intense (and slightly crazy) like this:\u003c/p>\n\u003cul>\n\u003cli>Start planning the itinerary with 3-4 winery and/or restaurant “tentpoles” to determine where to be and when. Everything pivots from those vital wineries.\u003c/li>\n\u003cli>You will run late. It’s a fact. Just try and make it not an issue.\u003c/li>\n\u003cli>Visit 3-4 wineries per day.\u003c/li>\n\u003cli>Go for a variety of winery styles: the beautiful fancy estate, the family-run rustic spot, the chic millennial favorite, the bare bones wine geek.\u003c/li>\n\u003cli>Go for a variety of visit styles. As fun as it is to meet with the winemaker, it can get old if you’re having a 90 minute tour at \u003ci>every\u003c/i> winery.\u003c/li>\n\u003cli> Go for a variety of varietals! Nobody wants to miss great Syrah or Zinfandel if it’s near all the Pinot Noir and Chardonnay. Spread the love.\u003c/li>\n\u003cli> Don’t even acknowledge the wine club offerings.\u003c/li>\n\u003cli> You’ll start rating the shapes and positioning of dump buckets and spittoons.\u003c/li>\n\u003cli> You’ll want a cocktail or beer after the tasting, instead of wine. Luckily, the main hubs of our wine regions have great bars/breweries.\u003c/li>\n\u003c/ul>\n\u003cp>The hope of this article is to both give you an amusing story like any road trip can provide, along with being a list of what I consider the answer to “What wineries should I visit?” I’ve added 3 additional recommended wineries to make this as close to a definitive Napa Valley-Anderson Valley-Sonoma County list as possible per my experiences. Of course, there are still hundreds of others worth visiting, so take this with a big grain of salt.\u003c/p>\n\u003cp>I’ve also added our restaurant picks and additional recommendations, along with the wines I chose at dinner, specifically as wineries that should also be visited/known about that we didn’t have time to visit. Finally, I’ve listed the highlight wines from each winery. With the sheer amount of wine tasted, it would be a 500-page book if I added my notes on every wine tasted.\u003c/p>\n\u003cp>Cheers, and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003ciframe\n src='https://www.google.com/maps/d/u/0/embed?mid=13qbZxuEIVJ-qBu_Tef9IZZMGiKmMzQwC&w=640&h=480'\n title='https://www.google.com/maps/d/u/0/embed?mid=13qbZxuEIVJ-qBu_Tef9IZZMGiKmMzQwC&w=640&h=480'\n width='640'\n height='480'\n scrolling='no'\n frameborder='no'>\u003c/iframe>\u003c/p>\u003cp>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg\">Day 1: From San Francisco to Healdsburg\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back\">Day 2: From Healdsburg to Calistoga (and back)!\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134544/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville\">Day 3: From Healdsburg to Boonville\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol\">Day 4: From Boonville to Sebastopol\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134548/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena\">Day 5: From Sebastopol to St. Helena\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco\">Day 6: From St. Helena to San Francisco\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134208/a-northern-california-wine-bootcamp-adventure","authors":["11338"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_15155","bayareabites_1807","bayareabites_15156","bayareabites_61","bayareabites_119"],"tags":["bayareabites_13419","bayareabites_10146","bayareabites_187","bayareabites_3472","bayareabites_1377","bayareabites_356","bayareabites_10321","bayareabites_14748","bayareabites_3788"],"featImg":"bayareabites_134572","label":"bayareabites"},"bayareabites_134496":{"type":"posts","id":"bayareabites_134496","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134496","score":null,"sort":[1566590455000]},"guestAuthors":[],"slug":"at-singlethread-the-taste-of-tradition-in-a-piping-hot-donabe","title":"At Singlethread, the Taste of Tradition in a Piping Hot Donabe","publishDate":1566590455,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ci>by Nick Czap\u003c/i>\u003cbr>\n[aside postID='bayareabites_133841,bayareabites_124357' label='More SingleThread News']\u003cbr>\nDonabe (doh-NAH-bay) is a kind of traditional Japanese clay cookware that is used over an open flame. The word is made from the Kanji characters do (\"clay\") and nabe (\"pot\"). The most sought-after donabe are made in Iga, a province 210 miles southwest of Tokyo, where, for nearly 1,300 years, potters have been transforming the local clay into vessels, and firing them in kilns fed by wood from the region's red pine forests. \u003c/p>\n\u003cp>What makes donabe from Iga so desirable is their porosity, a result of the fact that Iga's clay—dug from the remains of an ancient lake bed—is full of fossilized microorganisms that burn up in the heat of the kiln, leaving tiny air pockets which enhance the pottery's ability to retain heat.\u003c/p>\n\u003cp>Kyle Connaughton developed a keen appreciation for the thermal properties of donabe long before he and his wife, Katina, opened the critically acclaimed restaurant and inn, \u003ca href=\"https://www.singlethreadfarms.com/\" target=\"_blank\" rel=\"noopener noreferrer\">SingleThread\u003c/a>, in Healdsburg. In the early 2000s, Connaughton was living with his family in a tiny coastal village on Hokkaido, Japan's northernmost island, having moved there to work for Michel Bras, who had recently opened a restaurant in a hotel situated between Lake Toya and Uchiura Bay. \u003c/p>\n\u003cp>Katina, meanwhile, found work at a number of cooperative farms, where she discovered the passion for agriculture that would eventually lead to her current career, running the farm that supplies a multitude of vegetables, fruits, and other products to SingleThread's kitchen.\u003c/p>\n\u003cfigure id=\"attachment_134500\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134500\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/980x.jpg\" alt=\"SingleThread in Healdsburg, CA.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">SingleThread in Healdsburg, CA. \u003ccite>(Courtesy of SingleThread)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003csmall class=\"image-media media-photo-credit\">\u003c/small>\"Hokkaido is the Alaska of Japan,\" said Connaughton. \"It's off the coast of Siberia. The winters are long and very cold. We lived in a two-story townhouse and only had one small kerosene heater, which just didn't do the job. Donabe cooking was such a big part of how people live. You have a little burner, you have your hotpot running, and it's a very warm, filling, hearty meal. And the hotpot warms the whole house.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In 2011, Connaughton traveled to Iga to learn more about donabe. His guide was Naoko Takei Moore, a Tokyo native who had once been his pupil at the California School of Culinary Arts in Pasadena. Takei Moore, who currently lives in Los Angeles, imports Iga donabe to the States, selling them through her company, \u003ca href=\"https://toirokitchen.com/\" target=\"_blank\" rel=\"noopener\">Toiro\u003c/a>, which she founded in 2008.\u003c/p>\n\u003cp>\"Naoko is really an expert on donabe cooking,\" said Connaughton, \"although she's more oriented in home cooking than on the professional side. She's been my guide to the world of different donabe and how to use them. I knew dishes from where we lived on Hokkaido, but on a professional level I'd never thought much about it. It's funny, because I started as her culinary school teacher, and she became my teacher.\"\u003c/p>\n\u003cp>Takei Moore introduced Connaughton to the Nagatani family, whose artisanal pottery, Natagani-en, was founded in Iga in 1832. At Takei Moore's suggestion, the two collaborated on \u003ca href=\"https://www.penguinrandomhouse.com/books/239329/donabe-by-naoko-takei-moore-and-kyle-connaughton/9781607746997/\" target=\"_blank\" rel=\"noopener\">a book\u003c/a> that explores the history, craft, and culture of donabe, as well as a multitude of traditional and modern recipes that can be stewed, braised, poached, or smoked in the versatile clay pots. Beautifully illustrated by the photographer Eric Wolfinger, it's an edifying, hunger-inducing read.\u003c/p>\n\u003cfigure id=\"attachment_134512\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134512\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast.jpg\" alt=\"A donabe made an appearance at breakfast the following morning, in SingleThread's Japanese Breakfast.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A donabe made an appearance at breakfast the following morning, in SingleThread's Japanese Breakfast. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since opening SingleThread in December 2016, Connaughton had been pondering the idea of an in-room dining experience. Guests who stay at the inn a single night always eat at the restaurant, which in late 2018 was awarded three Michelin stars. For guests who stayed longer, Connaughton wanted to offer an alternative to the restaurant's 11-course tasting menu, which doesn't change from one evening to the next.\u003c/p>\n\u003cp>\"I like the idea that the room has its own unique experience, like a secret menu,\" he continued, \"and that there's no other way to have that experience than to come and stay.\"\u003c/p>\n\u003cp>The idea of using donabe appealed to Connaughton on a number of levels. From a service perspective, donabe had certain advantages, namely their easy portability and their ability to keep food hot. There were other considerations as well, among them the desire to share something from his background in traditional Japanese cooking, in contrast to the food served at the restaurant, which has more of a contemporary, California feel. There was also the social aspect of donabe, which resonates deeply with Connaughton's philosophy of hospitality.\u003c/p>\n\u003cp>\"One thing I think that is often lost on chefs, especially on western chefs,\" he said, \"is that the focus is so much on the food and the dish, and that there's less consideration of the fact that the guests are there to experience themselves.\" In the case of donabe, he continued, \"it's interactive. You're sharing it together, it brings you closer together, you're serving one another. It's a moment that's extended. There's something comforting about it, and in the environment of the room, it's as if you're in your home.\"\u003c/p>\n\u003cfigure id=\"attachment_134506\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134506\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/room.jpg\" alt=\"The interior design of SingleThread's guest rooms (including the master suite shown here) was a collaboration between Kyle and Katina Connaughton and their friends at the firm AvroKO.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/room.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/room-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/room-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/room-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The interior design of SingleThread's guest rooms (including the master suite shown here) was a collaboration between Kyle and Katina Connaughton and their friends at the firm AvroKO. \u003ccite>(Courtesy of SingleThread)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a brilliant spring afternoon, my wife and I took little time making ourselves at home in SingleThread's master suite, a vast, flowing space with exposed brick walls, soaring redwood-beam ceilings, and a private balcony overlooking Center Street in downtown Healdsburg. The interior design, with its beautiful furnishings and surfaces in a palette of inviting tones, is the product of a close collaboration between the Connaughtons and their friends at AvroKO, the firm responsible for the distinctive look of Eight Tables in San Francisco and numerous other restaurants worldwide.\u003c/p>\n\u003cp>Padding around the suite in a pair of complimentary Sasawashi slippers—which have since become an indispensable part of my at-home wardrobe—I perused the in-house literature: the always-enticing guide to the hotels and restaurants in the Relais & Châteaux collection, of which SingleThread is a member; the professional chefs' magazine \u003cem>Art Culinaire\u003c/em>; a collection of photography of Japanese cuisine; and Connaughton's and Takei Moore's book on donabe.\u003c/p>\n\u003cp>The minibar merited a look as well, especially since all of its temptations are included in the stay. Among its most intriguing contents were a SingleThread Domesticated Wild Ale whose Brettanomyces-inflected deliciousness was conceived in collaboration with The Russian River Brewing Company, and SingleThread's own 2017 Chardonnay, made with fruit grown in San Lorenzo in the Russian River Valley and vinified in a concrete vessel at the inn's on-site winery.\u003c/p>\n\u003cp>The latter we carried home. An utterly different species from the stereotypical, heavily oaked California chardonnay, it was as irresistibly drinkable as it is exclusive—available only in SingleThread's guest rooms, and by the glass or the bottle on the restaurant's wine list.\u003c/p>\n\u003cp>It was going on but not quite dinnertime, so I ordered some bubbles and bivalves. A perfectly timed interval later, there was a soft knock on the door, followed by a waiter bearing half a dozen kumamotos on ice in a ceramic bowl whose crackle-glazed surface epitomized the Japanese aesthetic concept of wabi-sabi, and close on his heels, SingleThread's wine director, Evan Hufford, with a 2014 \"Le Montants\" Verzy Grand Cru from Champagne Adrien Renoir.\u003c/p>\n\u003cfigure id=\"attachment_134503\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134503\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/oyster.jpg\" alt=\"Kumamoto oysters with sansho mignonette and kanzuri.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/oyster.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/oyster-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/oyster-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/oyster-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Kumamoto oysters with sansho mignonette and kanzuri. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Champagne was a beauty, bright and fruity, with a subtle saline finish. The oysters, for their part, were as plump as they were petite, and we sucked them down with alternating dabs of kanzuri—a spicy-savory chile paste particular to Niigata, Japan—and a mignonette seasoned with sansho, a zingy spice made from the unripe seedpods of the Japanese prickly ash.\u003c/p>\n\u003cp>As dusk turned to dark, dinner got underway at the suite's dining table, with a first course called Early Spring in Sonoma, which consisted of six morsels, each served on a unique ceramic dish. Connaughton later explained that this kind of thing is typical in the prelude to a donabe. \"It's such a hearty thing,\" he said, \"that it's generally preceded by some lighter bites. When we're dining with a family who does donabe, they'll do a course of raw and picked things, and then get into the donabe.\"\u003c/p>\n\u003cp>And so we got into the groove. There was a wedge of simmered young bamboo shoot, its texture somewhat like that of a boiled parsnip, only somewhat more fibrous, with a mildly sweet flavor reminiscent of baby corn. And a small cut of sawara (Spanish mackerel), the flavor of whose pearlescent pink flesh might be mistaken for steak tartare except for the hint of ocean. Nestled in the concavity of another tiny vessel, a pink bay scallop, its creamy sweetness counterposed by the wild tang of a bit of pickled ramp. A small cut of lotus root, braised in something very savory and garnished with sesame seeds, brought a nutty, umami sweetness to the game.\u003c/p>\n\u003cp>Finishing it off, a small slice of densely chewy and delicately flavored mejina (rudderfish) curled around some braised konbu and a sliver of the green stem of negi, a type of Japanese onion; and aji (Japanese horse mackerel) garnished with a dot of pickled Indian lime and a pale pinkish-purple chive blossom.\u003c/p>\n\u003cp>The second act was a composition called North Coast Tide Pool. Served in a bowl made of exotic-looking, vividly grained wood, it was a minor parade of delicacies: luxuriously fatty slivers of akabana kanpachi (akabana being one of the more mature forms of kanpachi, also known as amberjack), crispy wild seaweeds, and the salty snap of sea beans.\u003c/p>\n\u003cfigure id=\"attachment_134504\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134504\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/north-coast-tide-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/north-coast-tide-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/north-coast-tide-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/north-coast-tide-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/north-coast-tide.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">North Coast Tide Pool course. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Accompanying this course was another hard-to-come-by wine: Domaine Vacheron's L' Enclos des Remparts, Franc de Pied. One hundred percent sauvignon blanc grown in the flinty soils of Sancerre, its softly tart lemon- and tangerine-like flavors went brilliantly with the unctuous fish.\u003c/p>\n\u003cp>There was a logic to all this fishiness, since from among the donabe options—which included American Waygu shabu shabu, pork meatball tan tan, and Kyoto vegetable and housemade tofu—we'd chosen the Hokkaido seafood hotpot. To prepare it, the cooks sweat some ginger and Japanese scallions with sake, mirin ,and a little sesame oil; then add dashi (the versatile Japanese soup stock), then vegetables and tofu; and finally the seafood, which cooks in the brief amount of time it takes the covered donabe to travel from the kitchen to the guest room.\u003c/p>\n\u003cp>Set down on the table atop a portable gas burner, the donabe, a lustrous black number from the Nagatani-en pottery, was ready to go. The burner—which was only serving as a pedestal at this point, as the pot was piping hot—would come into play later on to fire up the donabe for the shime (SHE-meh), a finishing course in which rice would be added to the dashi and cooked into a porridge-like concoction.\u003c/p>\n\u003cp>From above, the Hokkaido hotpot looked like an entirely vegan affair—nothing but the most succulent-looking maitake mushrooms, savoy cabbage, Japanese onions, and watercress as far as the eye could see. The real action was down below, where scallops, mussels and clams hobnobbed with Santa Barbara abalone and prawns, and great big hunks of black cod and king salmon, each bite of which we embellished with one or another condiment, whether kanzuri, chirimen-jako (boiled and dried baby sardines), or spicy-citrusy-salty yuzu kosho.\u003c/p>\n\u003cfigure id=\"attachment_134513\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134513\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments.jpg\" alt=\"The donabe was accompanied by several small, unique ceramic pieces, each with a different condiment.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The donabe was accompanied by several small, unique ceramic pieces, each with a different condiment. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we slowly made our way through the dish, it became increasingly delicious, the dashi taking on a near-ambrosial quality as the flavors mingled over time, of which there was no shortage, thanks to that rarest of things, a table that was ours, and ours alone, for the duration.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/singlethread-in-room-donabe-dinner-2639896590.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"SingleThread celebrates the tradition of donabe with a hearty, in-room dining experience.","status":"publish","parent":0,"modified":1566590455,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":2061},"headData":{"title":"At Singlethread, the Taste of Tradition in a Piping Hot Donabe | KQED","description":"SingleThread celebrates the tradition of donabe with a hearty, in-room dining experience.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134496 https://ww2.kqed.org/bayareabites/?p=134496","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/08/23/at-singlethread-the-taste-of-tradition-in-a-piping-hot-donabe/","disqusTitle":"At Singlethread, the Taste of Tradition in a Piping Hot Donabe","path":"/bayareabites/134496/at-singlethread-the-taste-of-tradition-in-a-piping-hot-donabe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>by Nick Czap\u003c/i>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_133841,bayareabites_124357","label":"More SingleThread News "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nDonabe (doh-NAH-bay) is a kind of traditional Japanese clay cookware that is used over an open flame. The word is made from the Kanji characters do (\"clay\") and nabe (\"pot\"). The most sought-after donabe are made in Iga, a province 210 miles southwest of Tokyo, where, for nearly 1,300 years, potters have been transforming the local clay into vessels, and firing them in kilns fed by wood from the region's red pine forests. \u003c/p>\n\u003cp>What makes donabe from Iga so desirable is their porosity, a result of the fact that Iga's clay—dug from the remains of an ancient lake bed—is full of fossilized microorganisms that burn up in the heat of the kiln, leaving tiny air pockets which enhance the pottery's ability to retain heat.\u003c/p>\n\u003cp>Kyle Connaughton developed a keen appreciation for the thermal properties of donabe long before he and his wife, Katina, opened the critically acclaimed restaurant and inn, \u003ca href=\"https://www.singlethreadfarms.com/\" target=\"_blank\" rel=\"noopener noreferrer\">SingleThread\u003c/a>, in Healdsburg. In the early 2000s, Connaughton was living with his family in a tiny coastal village on Hokkaido, Japan's northernmost island, having moved there to work for Michel Bras, who had recently opened a restaurant in a hotel situated between Lake Toya and Uchiura Bay. \u003c/p>\n\u003cp>Katina, meanwhile, found work at a number of cooperative farms, where she discovered the passion for agriculture that would eventually lead to her current career, running the farm that supplies a multitude of vegetables, fruits, and other products to SingleThread's kitchen.\u003c/p>\n\u003cfigure id=\"attachment_134500\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134500\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/980x.jpg\" alt=\"SingleThread in Healdsburg, CA.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">SingleThread in Healdsburg, CA. \u003ccite>(Courtesy of SingleThread)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003csmall class=\"image-media media-photo-credit\">\u003c/small>\"Hokkaido is the Alaska of Japan,\" said Connaughton. \"It's off the coast of Siberia. The winters are long and very cold. We lived in a two-story townhouse and only had one small kerosene heater, which just didn't do the job. Donabe cooking was such a big part of how people live. You have a little burner, you have your hotpot running, and it's a very warm, filling, hearty meal. And the hotpot warms the whole house.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In 2011, Connaughton traveled to Iga to learn more about donabe. His guide was Naoko Takei Moore, a Tokyo native who had once been his pupil at the California School of Culinary Arts in Pasadena. Takei Moore, who currently lives in Los Angeles, imports Iga donabe to the States, selling them through her company, \u003ca href=\"https://toirokitchen.com/\" target=\"_blank\" rel=\"noopener\">Toiro\u003c/a>, which she founded in 2008.\u003c/p>\n\u003cp>\"Naoko is really an expert on donabe cooking,\" said Connaughton, \"although she's more oriented in home cooking than on the professional side. She's been my guide to the world of different donabe and how to use them. I knew dishes from where we lived on Hokkaido, but on a professional level I'd never thought much about it. It's funny, because I started as her culinary school teacher, and she became my teacher.\"\u003c/p>\n\u003cp>Takei Moore introduced Connaughton to the Nagatani family, whose artisanal pottery, Natagani-en, was founded in Iga in 1832. At Takei Moore's suggestion, the two collaborated on \u003ca href=\"https://www.penguinrandomhouse.com/books/239329/donabe-by-naoko-takei-moore-and-kyle-connaughton/9781607746997/\" target=\"_blank\" rel=\"noopener\">a book\u003c/a> that explores the history, craft, and culture of donabe, as well as a multitude of traditional and modern recipes that can be stewed, braised, poached, or smoked in the versatile clay pots. Beautifully illustrated by the photographer Eric Wolfinger, it's an edifying, hunger-inducing read.\u003c/p>\n\u003cfigure id=\"attachment_134512\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134512\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast.jpg\" alt=\"A donabe made an appearance at breakfast the following morning, in SingleThread's Japanese Breakfast.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A donabe made an appearance at breakfast the following morning, in SingleThread's Japanese Breakfast. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since opening SingleThread in December 2016, Connaughton had been pondering the idea of an in-room dining experience. Guests who stay at the inn a single night always eat at the restaurant, which in late 2018 was awarded three Michelin stars. For guests who stayed longer, Connaughton wanted to offer an alternative to the restaurant's 11-course tasting menu, which doesn't change from one evening to the next.\u003c/p>\n\u003cp>\"I like the idea that the room has its own unique experience, like a secret menu,\" he continued, \"and that there's no other way to have that experience than to come and stay.\"\u003c/p>\n\u003cp>The idea of using donabe appealed to Connaughton on a number of levels. From a service perspective, donabe had certain advantages, namely their easy portability and their ability to keep food hot. There were other considerations as well, among them the desire to share something from his background in traditional Japanese cooking, in contrast to the food served at the restaurant, which has more of a contemporary, California feel. There was also the social aspect of donabe, which resonates deeply with Connaughton's philosophy of hospitality.\u003c/p>\n\u003cp>\"One thing I think that is often lost on chefs, especially on western chefs,\" he said, \"is that the focus is so much on the food and the dish, and that there's less consideration of the fact that the guests are there to experience themselves.\" In the case of donabe, he continued, \"it's interactive. You're sharing it together, it brings you closer together, you're serving one another. It's a moment that's extended. There's something comforting about it, and in the environment of the room, it's as if you're in your home.\"\u003c/p>\n\u003cfigure id=\"attachment_134506\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134506\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/room.jpg\" alt=\"The interior design of SingleThread's guest rooms (including the master suite shown here) was a collaboration between Kyle and Katina Connaughton and their friends at the firm AvroKO.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/room.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/room-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/room-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/room-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The interior design of SingleThread's guest rooms (including the master suite shown here) was a collaboration between Kyle and Katina Connaughton and their friends at the firm AvroKO. \u003ccite>(Courtesy of SingleThread)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a brilliant spring afternoon, my wife and I took little time making ourselves at home in SingleThread's master suite, a vast, flowing space with exposed brick walls, soaring redwood-beam ceilings, and a private balcony overlooking Center Street in downtown Healdsburg. The interior design, with its beautiful furnishings and surfaces in a palette of inviting tones, is the product of a close collaboration between the Connaughtons and their friends at AvroKO, the firm responsible for the distinctive look of Eight Tables in San Francisco and numerous other restaurants worldwide.\u003c/p>\n\u003cp>Padding around the suite in a pair of complimentary Sasawashi slippers—which have since become an indispensable part of my at-home wardrobe—I perused the in-house literature: the always-enticing guide to the hotels and restaurants in the Relais & Châteaux collection, of which SingleThread is a member; the professional chefs' magazine \u003cem>Art Culinaire\u003c/em>; a collection of photography of Japanese cuisine; and Connaughton's and Takei Moore's book on donabe.\u003c/p>\n\u003cp>The minibar merited a look as well, especially since all of its temptations are included in the stay. Among its most intriguing contents were a SingleThread Domesticated Wild Ale whose Brettanomyces-inflected deliciousness was conceived in collaboration with The Russian River Brewing Company, and SingleThread's own 2017 Chardonnay, made with fruit grown in San Lorenzo in the Russian River Valley and vinified in a concrete vessel at the inn's on-site winery.\u003c/p>\n\u003cp>The latter we carried home. An utterly different species from the stereotypical, heavily oaked California chardonnay, it was as irresistibly drinkable as it is exclusive—available only in SingleThread's guest rooms, and by the glass or the bottle on the restaurant's wine list.\u003c/p>\n\u003cp>It was going on but not quite dinnertime, so I ordered some bubbles and bivalves. A perfectly timed interval later, there was a soft knock on the door, followed by a waiter bearing half a dozen kumamotos on ice in a ceramic bowl whose crackle-glazed surface epitomized the Japanese aesthetic concept of wabi-sabi, and close on his heels, SingleThread's wine director, Evan Hufford, with a 2014 \"Le Montants\" Verzy Grand Cru from Champagne Adrien Renoir.\u003c/p>\n\u003cfigure id=\"attachment_134503\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134503\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/oyster.jpg\" alt=\"Kumamoto oysters with sansho mignonette and kanzuri.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/oyster.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/oyster-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/oyster-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/oyster-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Kumamoto oysters with sansho mignonette and kanzuri. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Champagne was a beauty, bright and fruity, with a subtle saline finish. The oysters, for their part, were as plump as they were petite, and we sucked them down with alternating dabs of kanzuri—a spicy-savory chile paste particular to Niigata, Japan—and a mignonette seasoned with sansho, a zingy spice made from the unripe seedpods of the Japanese prickly ash.\u003c/p>\n\u003cp>As dusk turned to dark, dinner got underway at the suite's dining table, with a first course called Early Spring in Sonoma, which consisted of six morsels, each served on a unique ceramic dish. Connaughton later explained that this kind of thing is typical in the prelude to a donabe. \"It's such a hearty thing,\" he said, \"that it's generally preceded by some lighter bites. When we're dining with a family who does donabe, they'll do a course of raw and picked things, and then get into the donabe.\"\u003c/p>\n\u003cp>And so we got into the groove. There was a wedge of simmered young bamboo shoot, its texture somewhat like that of a boiled parsnip, only somewhat more fibrous, with a mildly sweet flavor reminiscent of baby corn. And a small cut of sawara (Spanish mackerel), the flavor of whose pearlescent pink flesh might be mistaken for steak tartare except for the hint of ocean. Nestled in the concavity of another tiny vessel, a pink bay scallop, its creamy sweetness counterposed by the wild tang of a bit of pickled ramp. A small cut of lotus root, braised in something very savory and garnished with sesame seeds, brought a nutty, umami sweetness to the game.\u003c/p>\n\u003cp>Finishing it off, a small slice of densely chewy and delicately flavored mejina (rudderfish) curled around some braised konbu and a sliver of the green stem of negi, a type of Japanese onion; and aji (Japanese horse mackerel) garnished with a dot of pickled Indian lime and a pale pinkish-purple chive blossom.\u003c/p>\n\u003cp>The second act was a composition called North Coast Tide Pool. Served in a bowl made of exotic-looking, vividly grained wood, it was a minor parade of delicacies: luxuriously fatty slivers of akabana kanpachi (akabana being one of the more mature forms of kanpachi, also known as amberjack), crispy wild seaweeds, and the salty snap of sea beans.\u003c/p>\n\u003cfigure id=\"attachment_134504\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134504\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/north-coast-tide-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/north-coast-tide-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/north-coast-tide-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/north-coast-tide-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/north-coast-tide.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">North Coast Tide Pool course. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Accompanying this course was another hard-to-come-by wine: Domaine Vacheron's L' Enclos des Remparts, Franc de Pied. One hundred percent sauvignon blanc grown in the flinty soils of Sancerre, its softly tart lemon- and tangerine-like flavors went brilliantly with the unctuous fish.\u003c/p>\n\u003cp>There was a logic to all this fishiness, since from among the donabe options—which included American Waygu shabu shabu, pork meatball tan tan, and Kyoto vegetable and housemade tofu—we'd chosen the Hokkaido seafood hotpot. To prepare it, the cooks sweat some ginger and Japanese scallions with sake, mirin ,and a little sesame oil; then add dashi (the versatile Japanese soup stock), then vegetables and tofu; and finally the seafood, which cooks in the brief amount of time it takes the covered donabe to travel from the kitchen to the guest room.\u003c/p>\n\u003cp>Set down on the table atop a portable gas burner, the donabe, a lustrous black number from the Nagatani-en pottery, was ready to go. The burner—which was only serving as a pedestal at this point, as the pot was piping hot—would come into play later on to fire up the donabe for the shime (SHE-meh), a finishing course in which rice would be added to the dashi and cooked into a porridge-like concoction.\u003c/p>\n\u003cp>From above, the Hokkaido hotpot looked like an entirely vegan affair—nothing but the most succulent-looking maitake mushrooms, savoy cabbage, Japanese onions, and watercress as far as the eye could see. The real action was down below, where scallops, mussels and clams hobnobbed with Santa Barbara abalone and prawns, and great big hunks of black cod and king salmon, each bite of which we embellished with one or another condiment, whether kanzuri, chirimen-jako (boiled and dried baby sardines), or spicy-citrusy-salty yuzu kosho.\u003c/p>\n\u003cfigure id=\"attachment_134513\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134513\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments.jpg\" alt=\"The donabe was accompanied by several small, unique ceramic pieces, each with a different condiment.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The donabe was accompanied by several small, unique ceramic pieces, each with a different condiment. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we slowly made our way through the dish, it became increasingly delicious, the dashi taking on a near-ambrosial quality as the flavors mingled over time, of which there was no shortage, thanks to that rarest of things, a table that was ours, and ours alone, for the duration.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/singlethread-in-room-donabe-dinner-2639896590.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134496/at-singlethread-the-taste-of-tradition-in-a-piping-hot-donabe","authors":["11590"],"categories":["bayareabites_109","bayareabites_752","bayareabites_10028","bayareabites_1146","bayareabites_1875","bayareabites_15155","bayareabites_1807","bayareabites_15156"],"tags":["bayareabites_3328","bayareabites_10422","bayareabites_3472","bayareabites_9856"],"featImg":"bayareabites_134498","label":"bayareabites"},"bayareabites_134158":{"type":"posts","id":"bayareabites_134158","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134158","score":null,"sort":[1563830131000]},"guestAuthors":[],"slug":"russian-river-and-more-best-sonoma-breweries-and-bars-for-a-sudsy-summer","title":"Russian River and More: Best Sonoma Breweries and Bars for a Sudsy Summer","publishDate":1563830131,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>[aside postID='bayareabites_117246' label='More Beer Recommendations']\u003c/p>\n\u003cp>Summer is finally kicking into gear in Sonoma County. Time to sip on a cold one on a shaded patio or at a lively bar – we’ve lined up a few favorite beer venues for summer fun. \u003c/p>\n\u003cp>Added bonus: we asked each spot for a summer brew recommendation. You’re welcome!\u003c/p>\n\u003cfigure id=\"attachment_134160\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134160\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/stumptown-brewery-800x541.jpg\" alt=\"Guests enjoying cold drinks on the patio overlooking the Russian River at Stumptown Brewery.\" width=\"800\" height=\"541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/stumptown-brewery-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/stumptown-brewery-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/stumptown-brewery-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/stumptown-brewery-1020x690.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/stumptown-brewery.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">Cold drinks on the patio overlooking the Russian River at Stumptown Brewery.\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Riverside patio at Stumptown Brewery, Guerneville\u003c/strong>\u003c/h2>\n\u003cp>The real gem at this Guerneville brewery, aside from the great beers, is the expansive outdoor deck, overlooking the Russian River. Spend a sunny Saturday sipping on a beer sampler, or the “Donkey Punch”, a refreshing hoppy lager with a kick and a thick body. A great pit stop on the way to the river or the coast.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Summer brew to try\u003c/em>:\u003c/strong> \"Post Hazy Brut\" IPA. \u003ci>15045 River Road, Gurneville, 707-869-0705. \u003c/i>\u003ca href=\"http://www.stumptown.com/\">\u003ci>stumptown.com\u003c/i>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134164\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134164\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/lagunitas-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/lagunitas-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lagunitas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lagunitas-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lagunitas-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lagunitas.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">\u003ci>Enjoying live music while sipping beer at the Lagunitas brewery.\u003c/i>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Live tunes at Lagunitas, Petaluma\u003c/strong>\u003c/h2>\n\u003cp>This local brewery may have made it big but it still maintains a down-home atmosphere at its Petaluma taproom. Sip on one of their famed IPAs on the patio or swing by on the weekend to hear some live tunes at the amphitheater. Coming up this summer: The Budos Band, James McMurtry and The Nude Party.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Summer brew to try:\u003c/em> \u003c/strong>\"Phase Change\" IPA\u003cstrong>. \u003c/strong>\u003cem>1280 N. McDowell Blvd., Petaluma, 707-769-4455, \u003ca href=\"http://lagunitas.com/\">lagunitas.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134161\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134161\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/alchoholic-yoga-800x715.jpg\" alt=\"\" width=\"800\" height=\"715\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/alchoholic-yoga-800x715.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/alchoholic-yoga-160x143.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/alchoholic-yoga-768x686.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/alchoholic-yoga.jpg 895w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">\u003cem>Finding your inner peace with boozy yoga.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Downward beer at Cooperage, Santa Rosa\u003c/b>\u003c/h2>\n\u003cp>Hoping to stay fit this summer but don't want to forgo your brew? Find inner and outer balance with Cooperage's \u003ca href=\"https://www.eventbrite.com/e/yoga-and-beer-at-cooperage-tickets-33294669252?fbclid=IwAR3eyPXf_ML8qNCV5LrBhonHIkkQsyUruX-8YNKJgDzNtHsHVmwBfe0S1wU\">Yoga and Beer\u003c/a> program. Beginner-friendly yoga classes ($17) take place on Sundays at 10:30 a.m. Enjoy a complimentary drink of your choice post Shavasana.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Summer brew to try\u003c/strong>:\u003c/em> \"Wok this Way\" rice lager. \u003ci>981 Airway Ct. Suite G, Santa Rosa, 95403. 707-293-9787. \u003c/i>\u003ca href=\"https://cooperagebrewing.com/\">\u003ci>cooperagebrewing.com\u003c/i>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134166\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134166\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/russian-river-brewing-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/russian-river-brewing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/russian-river-brewing-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/russian-river-brewing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/russian-river-brewing-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/russian-river-brewing.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://cooperagebrewing.com/\">\u003ci>Views and brews for you and your furry friend to savor.\u003c/i>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Bring your pup to the patio at Russian River Brewing Company, Windsor\u003c/strong>\u003c/h2>\n\u003cp>The new Russian River facility has a one-acre pet-friendly park and patio perfect for beer-lovers and their four-legged friends. Items from the tasty pub menu can be paired with classic RRBC IPAs like Blind Pig and Pliny the Elder.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Summer brew to try:\u003c/em> \u003c/strong>\"Sanctification\" blonde lager. \u003cem>700 Mitchell Ln, Windsor, 707-545-2337, \u003ca href=\"http://russianriverbrewing.com/windsor.\">russianriverbrewing.com/windsor.\u003c/a>\u003c/em> (Photo by Alvin Jornada)\u003c/p>\n\u003cfigure id=\"attachment_134163\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-134163 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/brewsters-beer-garden-800x539.jpg\" alt=\"\" width=\"800\" height=\"539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/brewsters-beer-garden-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/brewsters-beer-garden-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/brewsters-beer-garden-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/brewsters-beer-garden-1020x687.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/brewsters-beer-garden.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">Bocce, BBQ, and kid-friendly vibes at Brewsters Beer Garden\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Family fun at Brewsters Beer Garden, Petaluma\u003c/strong>\u003c/h2>\n\u003cp>45+ brews on tap, bottle and can, great barbecue, a kids menu and a large outdoor patio with a designated play area, make Brewsters a favorite spot for beer-lovers and their offspring. There's bocce, too, and a large outdoor stage with free live music on Thursday, Friday and Saturday nights, as well as Saturday and Sunday afternoons during the summer.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Summer brew to try:\u003c/em> \u003c/strong>Barrel Brothers \"Por Que No?\" lager. \u003ci>229 Water Street North, Petaluma, 707-981-8330. \u003c/i>\u003ca href=\"http://brewstersbeergarden.com/\">\u003ci>brewstersbeergarden.com\u003c/i>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134168\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134168\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/st-florians-800x544.jpg\" alt=\"\" width=\"800\" height=\"544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/st-florians-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/st-florians-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/st-florians-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/st-florians-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/st-florians.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://brewstersbeergarden.com/\">\u003ci>Amy and Aron Levin of St. Florians welcoming families for summer fun!\u003c/i>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Food trucks and more family fun at St. Florian’s, Windsor\u003c/strong>\u003c/h2>\n\u003cp>Another family-friendly beer venue, St. Florian’s serves up boardgames, puzzles, foosball, and a patio with a sandbox -- and great beer, of course. Food trucks are often on site, when they're not, patrons are encouraged to picnic at the brewery or order food from a nearby restaurant.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Summer brew to try:\u003c/strong>\u003c/em> \"Orange You Glad I Didn’t Yell Fire!?\" light blonde ale. \u003ci>704 Bell Rd, Windsor, 707-838-2739. \u003c/i>\u003ca href=\"http://stfloriansbrewery.com/\">\u003ci>stfloriansbrewery.com\u003c/i>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134167\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134167\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/sonoma-springs-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/sonoma-springs-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sonoma-springs-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sonoma-springs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sonoma-springs-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sonoma-springs.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">\u003ci>\u003ca href=\"http://stfloriansbrewery.com/\">Classic German beer hall ambiance in the Sonoma Springs taproom.\u003c/a>\u003c/i>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>The best of both worlds at Sonoma Springs, Sonoma\u003c/strong>\u003c/h2>\n\u003cp>This downtown Sonoma taproom channels the vibe of a classic German beer hall with an added touch of Wine Country style. Find 15 beers on tap here, including handcrafted California ales, German-style beers and barrel aged brews. A patio is in the works.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Summer brew to try:\u003c/em> \u003c/strong>\"Float the Day Away\" IPA. \u003ci>19449 Riverside Dr Suite 101 Sonoma, 707-938-7422, \u003c/i>\u003ca href=\"http://www.sonomaspringsbrewing.com/\">\u003ci>sonomaspringsbrewing.com\u003c/i>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134162\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134162\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/bear-republic-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/bear-republic-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/bear-republic-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/bear-republic-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/bear-republic-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/bear-republic.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">The outdoor patio overlooking the pond at the new Bear Republic Brewing Co. brewpub in Rohnert Park.\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Lakeside patio at Bear Republic, Rohnert Park\u003c/b>\u003c/h2>\n\u003cp>Famous for the Racer 5 IPA, Bear Republic serves up good brews and good times in Healdsburg and Rohnert Park. Their Lakeside facility features two bars, ample seating, a space for kids to play and an expansive deck overlooking Robert's Lake. A nearby dog park makes this an extra dog-friendly spot.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Summer brew to try:\u003c/strong>\u003c/em> \"Thru the Haze\" IPA. \u003cem>5000 Roberts Lake Rd, Rohnert Park, 707-585-2722, \u003ca href=\"http://bearrepublic.com/\">bearrepublic.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134165\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134165\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/palooza-brewing-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/palooza-brewing-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/palooza-brewing-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/palooza-brewing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/palooza-brewing-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/palooza-brewing.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">Indulge in laughter at Palooza Brewing and Gastropub.\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Laugh out loud at Palooza Brewery and Gastropub, Kenwood\u003c/b>\u003c/h2>\n\u003cp>This neighborhood spot serves up good brews and food, Jenga on the patio and a ping pong table. There's live music on Thursday nights and standup comedy on first Fridays, May to September. Another special perk: The gastropub recently started brewing their own beers.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Summer brew to try:\u003c/strong>\u003c/em> \"Palooza Pilsner.\" \u003cem>8910 Sonoma Hwy, Kenwood, 707-833-4000, \u003ca href=\"http://paloozafresh.com/\">paloozafresh.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/best-sonoma-breweries-and-beer-venues-for-summer/?slide=2#slide-2\">Sonoma Magazine\u003c/a>. \u003c/em>\u003c/p>\n","blocks":[],"excerpt":"Visit a few favorite beer venues for summer fun in Sonoma County.","status":"publish","parent":0,"modified":1563830131,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":869},"headData":{"title":"Russian River and More: Best Sonoma Breweries and Bars for a Sudsy Summer | KQED","description":"Visit a few favorite beer venues for summer fun in Sonoma County.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134158 https://ww2.kqed.org/bayareabites/?p=134158","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/07/22/russian-river-and-more-best-sonoma-breweries-and-bars-for-a-sudsy-summer/","disqusTitle":"Russian River and More: Best Sonoma Breweries and Bars for a Sudsy Summer","source":"Sonoma Magazine","nprByline":"Sam Weber, Sonoma Magazine","path":"/bayareabites/134158/russian-river-and-more-best-sonoma-breweries-and-bars-for-a-sudsy-summer","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_117246","label":"More Beer Recommendations "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Summer is finally kicking into gear in Sonoma County. Time to sip on a cold one on a shaded patio or at a lively bar – we’ve lined up a few favorite beer venues for summer fun. \u003c/p>\n\u003cp>Added bonus: we asked each spot for a summer brew recommendation. You’re welcome!\u003c/p>\n\u003cfigure id=\"attachment_134160\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134160\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/stumptown-brewery-800x541.jpg\" alt=\"Guests enjoying cold drinks on the patio overlooking the Russian River at Stumptown Brewery.\" width=\"800\" height=\"541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/stumptown-brewery-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/stumptown-brewery-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/stumptown-brewery-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/stumptown-brewery-1020x690.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/stumptown-brewery.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">Cold drinks on the patio overlooking the Russian River at Stumptown Brewery.\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Riverside patio at Stumptown Brewery, Guerneville\u003c/strong>\u003c/h2>\n\u003cp>The real gem at this Guerneville brewery, aside from the great beers, is the expansive outdoor deck, overlooking the Russian River. Spend a sunny Saturday sipping on a beer sampler, or the “Donkey Punch”, a refreshing hoppy lager with a kick and a thick body. A great pit stop on the way to the river or the coast.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Summer brew to try\u003c/em>:\u003c/strong> \"Post Hazy Brut\" IPA. \u003ci>15045 River Road, Gurneville, 707-869-0705. \u003c/i>\u003ca href=\"http://www.stumptown.com/\">\u003ci>stumptown.com\u003c/i>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134164\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134164\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/lagunitas-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/lagunitas-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lagunitas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lagunitas-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lagunitas-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lagunitas.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">\u003ci>Enjoying live music while sipping beer at the Lagunitas brewery.\u003c/i>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Live tunes at Lagunitas, Petaluma\u003c/strong>\u003c/h2>\n\u003cp>This local brewery may have made it big but it still maintains a down-home atmosphere at its Petaluma taproom. Sip on one of their famed IPAs on the patio or swing by on the weekend to hear some live tunes at the amphitheater. Coming up this summer: The Budos Band, James McMurtry and The Nude Party.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Summer brew to try:\u003c/em> \u003c/strong>\"Phase Change\" IPA\u003cstrong>. \u003c/strong>\u003cem>1280 N. McDowell Blvd., Petaluma, 707-769-4455, \u003ca href=\"http://lagunitas.com/\">lagunitas.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134161\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134161\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/alchoholic-yoga-800x715.jpg\" alt=\"\" width=\"800\" height=\"715\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/alchoholic-yoga-800x715.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/alchoholic-yoga-160x143.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/alchoholic-yoga-768x686.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/alchoholic-yoga.jpg 895w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">\u003cem>Finding your inner peace with boozy yoga.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Downward beer at Cooperage, Santa Rosa\u003c/b>\u003c/h2>\n\u003cp>Hoping to stay fit this summer but don't want to forgo your brew? Find inner and outer balance with Cooperage's \u003ca href=\"https://www.eventbrite.com/e/yoga-and-beer-at-cooperage-tickets-33294669252?fbclid=IwAR3eyPXf_ML8qNCV5LrBhonHIkkQsyUruX-8YNKJgDzNtHsHVmwBfe0S1wU\">Yoga and Beer\u003c/a> program. Beginner-friendly yoga classes ($17) take place on Sundays at 10:30 a.m. Enjoy a complimentary drink of your choice post Shavasana.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Summer brew to try\u003c/strong>:\u003c/em> \"Wok this Way\" rice lager. \u003ci>981 Airway Ct. Suite G, Santa Rosa, 95403. 707-293-9787. \u003c/i>\u003ca href=\"https://cooperagebrewing.com/\">\u003ci>cooperagebrewing.com\u003c/i>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134166\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134166\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/russian-river-brewing-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/russian-river-brewing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/russian-river-brewing-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/russian-river-brewing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/russian-river-brewing-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/russian-river-brewing.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://cooperagebrewing.com/\">\u003ci>Views and brews for you and your furry friend to savor.\u003c/i>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Bring your pup to the patio at Russian River Brewing Company, Windsor\u003c/strong>\u003c/h2>\n\u003cp>The new Russian River facility has a one-acre pet-friendly park and patio perfect for beer-lovers and their four-legged friends. Items from the tasty pub menu can be paired with classic RRBC IPAs like Blind Pig and Pliny the Elder.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Summer brew to try:\u003c/em> \u003c/strong>\"Sanctification\" blonde lager. \u003cem>700 Mitchell Ln, Windsor, 707-545-2337, \u003ca href=\"http://russianriverbrewing.com/windsor.\">russianriverbrewing.com/windsor.\u003c/a>\u003c/em> (Photo by Alvin Jornada)\u003c/p>\n\u003cfigure id=\"attachment_134163\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-134163 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/brewsters-beer-garden-800x539.jpg\" alt=\"\" width=\"800\" height=\"539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/brewsters-beer-garden-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/brewsters-beer-garden-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/brewsters-beer-garden-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/brewsters-beer-garden-1020x687.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/brewsters-beer-garden.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">Bocce, BBQ, and kid-friendly vibes at Brewsters Beer Garden\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Family fun at Brewsters Beer Garden, Petaluma\u003c/strong>\u003c/h2>\n\u003cp>45+ brews on tap, bottle and can, great barbecue, a kids menu and a large outdoor patio with a designated play area, make Brewsters a favorite spot for beer-lovers and their offspring. There's bocce, too, and a large outdoor stage with free live music on Thursday, Friday and Saturday nights, as well as Saturday and Sunday afternoons during the summer.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Summer brew to try:\u003c/em> \u003c/strong>Barrel Brothers \"Por Que No?\" lager. \u003ci>229 Water Street North, Petaluma, 707-981-8330. \u003c/i>\u003ca href=\"http://brewstersbeergarden.com/\">\u003ci>brewstersbeergarden.com\u003c/i>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134168\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134168\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/st-florians-800x544.jpg\" alt=\"\" width=\"800\" height=\"544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/st-florians-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/st-florians-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/st-florians-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/st-florians-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/st-florians.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://brewstersbeergarden.com/\">\u003ci>Amy and Aron Levin of St. Florians welcoming families for summer fun!\u003c/i>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Food trucks and more family fun at St. Florian’s, Windsor\u003c/strong>\u003c/h2>\n\u003cp>Another family-friendly beer venue, St. Florian’s serves up boardgames, puzzles, foosball, and a patio with a sandbox -- and great beer, of course. Food trucks are often on site, when they're not, patrons are encouraged to picnic at the brewery or order food from a nearby restaurant.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Summer brew to try:\u003c/strong>\u003c/em> \"Orange You Glad I Didn’t Yell Fire!?\" light blonde ale. \u003ci>704 Bell Rd, Windsor, 707-838-2739. \u003c/i>\u003ca href=\"http://stfloriansbrewery.com/\">\u003ci>stfloriansbrewery.com\u003c/i>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134167\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134167\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/sonoma-springs-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/sonoma-springs-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sonoma-springs-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sonoma-springs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sonoma-springs-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sonoma-springs.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">\u003ci>\u003ca href=\"http://stfloriansbrewery.com/\">Classic German beer hall ambiance in the Sonoma Springs taproom.\u003c/a>\u003c/i>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>The best of both worlds at Sonoma Springs, Sonoma\u003c/strong>\u003c/h2>\n\u003cp>This downtown Sonoma taproom channels the vibe of a classic German beer hall with an added touch of Wine Country style. Find 15 beers on tap here, including handcrafted California ales, German-style beers and barrel aged brews. A patio is in the works.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Summer brew to try:\u003c/em> \u003c/strong>\"Float the Day Away\" IPA. \u003ci>19449 Riverside Dr Suite 101 Sonoma, 707-938-7422, \u003c/i>\u003ca href=\"http://www.sonomaspringsbrewing.com/\">\u003ci>sonomaspringsbrewing.com\u003c/i>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134162\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134162\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/bear-republic-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/bear-republic-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/bear-republic-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/bear-republic-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/bear-republic-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/bear-republic.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">The outdoor patio overlooking the pond at the new Bear Republic Brewing Co. brewpub in Rohnert Park.\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Lakeside patio at Bear Republic, Rohnert Park\u003c/b>\u003c/h2>\n\u003cp>Famous for the Racer 5 IPA, Bear Republic serves up good brews and good times in Healdsburg and Rohnert Park. Their Lakeside facility features two bars, ample seating, a space for kids to play and an expansive deck overlooking Robert's Lake. A nearby dog park makes this an extra dog-friendly spot.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Summer brew to try:\u003c/strong>\u003c/em> \"Thru the Haze\" IPA. \u003cem>5000 Roberts Lake Rd, Rohnert Park, 707-585-2722, \u003ca href=\"http://bearrepublic.com/\">bearrepublic.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134165\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134165\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/palooza-brewing-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/palooza-brewing-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/palooza-brewing-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/palooza-brewing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/palooza-brewing-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/palooza-brewing.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">Indulge in laughter at Palooza Brewing and Gastropub.\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Laugh out loud at Palooza Brewery and Gastropub, Kenwood\u003c/b>\u003c/h2>\n\u003cp>This neighborhood spot serves up good brews and food, Jenga on the patio and a ping pong table. There's live music on Thursday nights and standup comedy on first Fridays, May to September. Another special perk: The gastropub recently started brewing their own beers.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Summer brew to try:\u003c/strong>\u003c/em> \"Palooza Pilsner.\" \u003cem>8910 Sonoma Hwy, Kenwood, 707-833-4000, \u003ca href=\"http://paloozafresh.com/\">paloozafresh.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/best-sonoma-breweries-and-beer-venues-for-summer/?slide=2#slide-2\">Sonoma Magazine\u003c/a>. \u003c/em>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134158/russian-river-and-more-best-sonoma-breweries-and-bars-for-a-sudsy-summer","authors":["byline_bayareabites_134158"],"categories":["bayareabites_109","bayareabites_301","bayareabites_13306","bayareabites_50","bayareabites_15155","bayareabites_1807","bayareabites_15156"],"tags":["bayareabites_14753","bayareabites_13493","bayareabites_16340","bayareabites_218"],"featImg":"bayareabites_134170","label":"source_bayareabites_134158"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/insideEurope.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/mindshift2021-tile-3000x3000-1-scaled-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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