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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/groupshot-500.jpg\" alt=\"Jean-Charles Boisset, Cy Musiker, Leslie Sbrocco\" title=\"Jean-Charles Boisset, Cy Musiker, Leslie Sbrocco\" width=\"500\" height=\"313\" class=\"alignnone size-full wp-image-14661\">\u003cbr>\n\u003cem>Jean-Charles Boisset, Cy Musiker, Leslie Sbrocco\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226569/e\">Food & Wine This Week\u003c/a>\u003cbr>\nLeslie Sbrocco and guests: Cy Musiker, KQED Radio & Bay Area Bites blogger and Jean-Charles Boisset, wine visionary; look at \"green\" trends in wine. Wineries are using updated packaging techniques and re-vamping traditional methods for serving and storing wine that bypass bottles completely and go straight to the barrel. By using modern versions of old techniques, the wine industry is joining the food movement to become more eco-friendly and sustainable.\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"304\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/_8kurzWsPR4&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/_8kurzWsPR4&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"304\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003cbr>\n \u003ca href=\"http://ww2.kqed.org/bayareabites/author/cyrus-musiker/\">Cy Musiker\u003c/a>, KQED Radio and Bay Area Bites blogger\u003cbr>\n\u003cstrong>Jean-Charles Boisset\u003c/strong>, wine visionary, President of \u003ca href=\"http://www.boissetfamilyestates.com/\">Boisset Family Estates\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Related Post:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/25/wine-on-tap/\">Wine on Tap\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Leslie Sbrocco and guests: Cy Musiker, KQED Radio & Bay Area Bites blogger and Jean-Charles Boisset, wine visionary; look at \"green\" trends in wine. Wineries are using updated packaging techniques and re-vamping traditional methods for serving and storing wine that bypass bottles completely and go straight to the barrel. By using modern versions of old techniques, the wine industry is joining the food movement to become more eco-friendly and sustainable.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/groupshot-500.jpg\" alt=\"Jean-Charles Boisset, Cy Musiker, Leslie Sbrocco\" title=\"Jean-Charles Boisset, Cy Musiker, Leslie Sbrocco\" width=\"500\" height=\"313\" class=\"alignnone size-full wp-image-14661\">\u003cbr>\n\u003cem>Jean-Charles Boisset, Cy Musiker, Leslie Sbrocco\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226569/e\">Food & Wine This Week\u003c/a>\u003cbr>\nLeslie Sbrocco and guests: Cy Musiker, KQED Radio & Bay Area Bites blogger and Jean-Charles Boisset, wine visionary; look at \"green\" trends in wine. Wineries are using updated packaging techniques and re-vamping traditional methods for serving and storing wine that bypass bottles completely and go straight to the barrel. By using modern versions of old techniques, the wine industry is joining the food movement to become more eco-friendly and sustainable.\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"304\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/_8kurzWsPR4&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/_8kurzWsPR4&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"304\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003cbr>\n \u003ca href=\"http://ww2.kqed.org/bayareabites/author/cyrus-musiker/\">Cy Musiker\u003c/a>, KQED Radio and Bay Area Bites blogger\u003cbr>\n\u003cstrong>Jean-Charles Boisset\u003c/strong>, wine visionary, President of \u003ca href=\"http://www.boissetfamilyestates.com/\">Boisset Family Estates\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Related Post:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/25/wine-on-tap/\">Wine on Tap\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Chris-Pastena-drawing-a-glass-at-Chop-Bar500.jpg\" alt=\"Chris Pastena drawing a glass at Chop Bar\" title=\"Chris Pastena drawing a glass at Chop Bar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14625\">\u003cbr>\n\u003cem>Chris Pastena drawing a glass at Chop Bar\u003c/em>\u003c/p>\n\u003cp>Americans are so darn rigid about wine. For instance, we used to know that good wine was French or Italian, but California made nothing but schlock. \u003c/p>\n\u003cp>Then we warmed to California wine, but knew that wine poured out of a tap at a bar was nothing but schlock. (Anheuser Busch used to sell wine on tap in the 1970s, and it wasn't very good.)\u003c/p>\n\u003cp>Think again.\u003c/p>\n\u003cp>Wine on tap is sweeping into restaurants and bars around the Bay Area because... well, let Gus Vahlkamp explain it. He's the wine director for \u003ca href=\"http://www.outthedoors.com/\">Out the Door\u003c/a> in San Francisco (Charles Phan's new mini-chain).\u003c/p>\n\u003cblockquote>\u003cp>\"There are really three reasons. It's better to reuse than recycle, our recycling has been reduced by at least half. Also it's cost effective, because the producers aren't adding on the cost of the bottle, the cork, the carton and the transportation it comes in. I'm able to buy these wines at 25 percent off the wholesale bottle cost. And third, because these wines have not been bottled, I can go to the winery, create my own custom blend, and pour a wine that no one else in the country is going to have.\"\u003c/p>\u003c/blockquote>\n\u003cp> So it's greener than bottles, and cheaper. And Vahlkamp and other restaurateurs are passing the savings on to customers. Out The Door sells a crisp, fresh 2009 Sonoma Sauvignon Blanc for $4.50 a glass. At \u003ca href=\"http://www.oaklandchopbar.com/beer-wine-coffee/\">Chop Bar\u003c/a> in Oakland near Jack London Square, co-owner Chris Pastena (formerly of Coda) sells a \u003cem>Frogs Leap 2008 Zinfandel\u003c/em> on tap for $12 a glass, when it might go for $16 or $18 out of a bottle.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/tap-setup-at-Chop-Bar500.jpg\" alt=\"The tap setup at Chop Bar\" title=\"The tap setup at Chop Bar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14628\">\u003cbr>\n\u003cem>The tap setup at Chop Bar\u003c/em>\u003c/p>\n\u003cp>And the wine always tastes fresh. Most restaurants pour their wine-by-the-glass selections out of bottles that sit for days, often long after the contents inside have staled. But restaurants with tap systems use an inert gas like argon or nitrogen to push the wine through the lines. That gas also protects the wine for weeks against oxidation. (Wineries blanket their wines with the same gases for the same reason when they store their wines in tanks.) \u003c/p>\n\u003cblockquote>\u003cp>\"What's funny about keg wine is it's an old idea made new again,\" says Matt Licklider, co-owner of \u003ca href=\"http://www.liocowine.com/\">Lioco Wine\u003c/a> in Santa Rosa, one of Out The Door's chief suppliers.\u003c/p>\n\u003cp>\"My partners and I were inspired in creating our wine by our experience in Europe,\" Licklider says. \"We loved this idea that there was no ceremony about wine in Europe. You can take an empty jug to lots of regional coops in France and fill it up for pennies an ounce. So even when we wrote the business plan, we had always talked about alternative packaging.\"\u003c/p>\u003c/blockquote>\n\u003cp>There's also a big locavore angle to this tap wine boom. Vahlkamp picks his wine up in a van every few weeks from wineries in Carneros and Sonoma. At Chop Bar, Pastena buys a few kegs of wine, once a month, from \u003ca href=\"http://www.jccellars.com/\">JC Cellars\u003c/a>, a winery just down the block really, from the restaurant. \"I can promise you, Pastena says, \"there's no carbon emissions when we truck those kegs over here on a hand cart.\" The wine in those kegs is JC Cellars Daily Ration, a rich California red blend for just $6 a glass that goes well with The Chop Bar's Niman Ranch Burger.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Michael-Ouellette-with-a-sample500.jpg\" alt=\"Michael Ouellette with a sample\" title=\"Michael Ouellette with a sample\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14627\">\u003cbr>\n\u003cem>Michael Ouellette with a sample\u003c/em>\u003c/p>\n\u003cp>There are a few big technical questions left to resolve before this boom in tap wine goes global. Different restaurants and different wineries use different keg systems, and often have their kegs custom built, and only a few wineries own equipment to efficiently fill the kegs. Michael Ouellette of Vintap, the former wine director for \u003cem>Mustards\u003c/em> in St. Helena, now drives all over the North Coast, basically hand bottling kegs at choice wineries like \u003ca href=\"http://www.steltzner.com/\">Steltzner\u003c/a> in Stags Leap and \u003ca href=\"http://www.oakvilleranch.com/wines.html\">Oakville Ranch Vineyards\u003c/a>. Ouellette says he's designing a bottling truck to automate the process. Rudy Von Strasser at \u003ca href=\"http://www.vonstrasser.com/\">Von Strasser Winery\u003c/a> sells Ouellette a dynamite Diamond Mountain Cabernet Sauvignon for sale on tap, but he says he hates the hassle factor. And when I talked to Vahlkamp at the \u003cem>Out The Door\u003c/em> on Bush Street, he was exhausted and grubby from his keg road trip. He washes the kegs himself by hand. And you thought being a sommelier was a glamour job.\u003c/p>\n\u003cblockquote>\u003cp> \"That's one of the challenges we're facing,\" says Licklider. We need a keg wine summit, to work out all the complexities in it.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Michael-Ouellettes-Vintap-samples500.jpg\" alt=\"Michael Ouellettes Vintap samples\" title=\"Michael Ouellettes Vintap samples\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14626\">\u003cbr>\n\u003cem>Michael Ouellette's Vintap samples\u003c/em>\u003c/p>\n\u003cp>Still one of the first and most successful restaurants to serve wine on tap, \u003ca href=\"http://www.twourbanlicks.com/sub-food.htm\">Two Urban Licks\u003c/a>, makes it work all way across the country in Atlanta, with 42 wines, half white, half red. \u003c/p>\n\u003cp>And imagine a day when it's as easy to get a great local wine on tap for cheap, as it is to get a great local beer. Who says the future's not all it's cracked up to be.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>A few more Bay Area restaurants serving wine on tap:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.salthousesf.com/flashsite/index.html\">Salt House\u003c/a>\u003cbr>\n\u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a>\u003cbr>\n\u003ca href=\"http://www.frances-sf.com\">Frances\u003c/a>\u003cbr>\n\u003ca href=\"http://www.ironsidesf.com\">Ironside\u003c/a>\u003cbr>\n\u003ca href=\"http://www.codalive.com/\">Coda\u003c/a>\u003cbr>\n\u003ca href=\"http://www.annabelles.net\">Annabelle's Bar & Bistro\u003c/a>\u003cbr>\n\u003ca href=\"http://www.tavernatlarkcreek.com/\">Tavern at Lark Creek\u003c/a>\u003cbr>\n\u003ca href=\"http://www.residualsugarwine.com/index.cfm?method=homepage.showpage\">Residual Sugar Wine Bar\u003cbr>\n\u003c/a>\u003cbr>\n\u003cstrong>Cy Musiker\u003c/strong> will be discussing \"green\" trends in wine on \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226569/e\">Food & Wine This Week\u003c/a> with \u003cstrong>Leslie Sbrocco\u003c/strong>, wine expert and host of \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> and \u003cstrong>Jean-Charles Boisset\u003c/strong>, wine innovator and President of \u003ca href=\"http://www.boissetfamilyestates.com/\">Boisset Family Estates\u003c/a>.\u003cbr>\nWatch Friday 6/25 at 8pm on KQED 9HD. \u003c/p>\n\n",
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"excerpt": "Wine on tap is sweeping into restaurants and bars around the Bay Area. It's greener than bottles, and cheaper. And the wine always tastes fresh. Most restaurants pour their wine-by-the-glass selections out of bottles that sit for days, often long after the contents inside have staled. But restaurants with tap systems use an inert gas like argon or nitrogen to push the wine through the lines. That gas also protects the wine for weeks against oxidation. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Chris-Pastena-drawing-a-glass-at-Chop-Bar500.jpg\" alt=\"Chris Pastena drawing a glass at Chop Bar\" title=\"Chris Pastena drawing a glass at Chop Bar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14625\">\u003cbr>\n\u003cem>Chris Pastena drawing a glass at Chop Bar\u003c/em>\u003c/p>\n\u003cp>Americans are so darn rigid about wine. For instance, we used to know that good wine was French or Italian, but California made nothing but schlock. \u003c/p>\n\u003cp>Then we warmed to California wine, but knew that wine poured out of a tap at a bar was nothing but schlock. (Anheuser Busch used to sell wine on tap in the 1970s, and it wasn't very good.)\u003c/p>\n\u003cp>Think again.\u003c/p>\n\u003cp>Wine on tap is sweeping into restaurants and bars around the Bay Area because... well, let Gus Vahlkamp explain it. He's the wine director for \u003ca href=\"http://www.outthedoors.com/\">Out the Door\u003c/a> in San Francisco (Charles Phan's new mini-chain).\u003c/p>\n\u003cblockquote>\u003cp>\"There are really three reasons. It's better to reuse than recycle, our recycling has been reduced by at least half. Also it's cost effective, because the producers aren't adding on the cost of the bottle, the cork, the carton and the transportation it comes in. I'm able to buy these wines at 25 percent off the wholesale bottle cost. And third, because these wines have not been bottled, I can go to the winery, create my own custom blend, and pour a wine that no one else in the country is going to have.\"\u003c/p>\u003c/blockquote>\n\u003cp> So it's greener than bottles, and cheaper. And Vahlkamp and other restaurateurs are passing the savings on to customers. Out The Door sells a crisp, fresh 2009 Sonoma Sauvignon Blanc for $4.50 a glass. At \u003ca href=\"http://www.oaklandchopbar.com/beer-wine-coffee/\">Chop Bar\u003c/a> in Oakland near Jack London Square, co-owner Chris Pastena (formerly of Coda) sells a \u003cem>Frogs Leap 2008 Zinfandel\u003c/em> on tap for $12 a glass, when it might go for $16 or $18 out of a bottle.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/tap-setup-at-Chop-Bar500.jpg\" alt=\"The tap setup at Chop Bar\" title=\"The tap setup at Chop Bar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14628\">\u003cbr>\n\u003cem>The tap setup at Chop Bar\u003c/em>\u003c/p>\n\u003cp>And the wine always tastes fresh. Most restaurants pour their wine-by-the-glass selections out of bottles that sit for days, often long after the contents inside have staled. But restaurants with tap systems use an inert gas like argon or nitrogen to push the wine through the lines. That gas also protects the wine for weeks against oxidation. (Wineries blanket their wines with the same gases for the same reason when they store their wines in tanks.) \u003c/p>\n\u003cblockquote>\u003cp>\"What's funny about keg wine is it's an old idea made new again,\" says Matt Licklider, co-owner of \u003ca href=\"http://www.liocowine.com/\">Lioco Wine\u003c/a> in Santa Rosa, one of Out The Door's chief suppliers.\u003c/p>\n\u003cp>\"My partners and I were inspired in creating our wine by our experience in Europe,\" Licklider says. \"We loved this idea that there was no ceremony about wine in Europe. You can take an empty jug to lots of regional coops in France and fill it up for pennies an ounce. So even when we wrote the business plan, we had always talked about alternative packaging.\"\u003c/p>\u003c/blockquote>\n\u003cp>There's also a big locavore angle to this tap wine boom. Vahlkamp picks his wine up in a van every few weeks from wineries in Carneros and Sonoma. At Chop Bar, Pastena buys a few kegs of wine, once a month, from \u003ca href=\"http://www.jccellars.com/\">JC Cellars\u003c/a>, a winery just down the block really, from the restaurant. \"I can promise you, Pastena says, \"there's no carbon emissions when we truck those kegs over here on a hand cart.\" The wine in those kegs is JC Cellars Daily Ration, a rich California red blend for just $6 a glass that goes well with The Chop Bar's Niman Ranch Burger.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Michael-Ouellette-with-a-sample500.jpg\" alt=\"Michael Ouellette with a sample\" title=\"Michael Ouellette with a sample\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14627\">\u003cbr>\n\u003cem>Michael Ouellette with a sample\u003c/em>\u003c/p>\n\u003cp>There are a few big technical questions left to resolve before this boom in tap wine goes global. Different restaurants and different wineries use different keg systems, and often have their kegs custom built, and only a few wineries own equipment to efficiently fill the kegs. Michael Ouellette of Vintap, the former wine director for \u003cem>Mustards\u003c/em> in St. Helena, now drives all over the North Coast, basically hand bottling kegs at choice wineries like \u003ca href=\"http://www.steltzner.com/\">Steltzner\u003c/a> in Stags Leap and \u003ca href=\"http://www.oakvilleranch.com/wines.html\">Oakville Ranch Vineyards\u003c/a>. Ouellette says he's designing a bottling truck to automate the process. Rudy Von Strasser at \u003ca href=\"http://www.vonstrasser.com/\">Von Strasser Winery\u003c/a> sells Ouellette a dynamite Diamond Mountain Cabernet Sauvignon for sale on tap, but he says he hates the hassle factor. And when I talked to Vahlkamp at the \u003cem>Out The Door\u003c/em> on Bush Street, he was exhausted and grubby from his keg road trip. He washes the kegs himself by hand. And you thought being a sommelier was a glamour job.\u003c/p>\n\u003cblockquote>\u003cp> \"That's one of the challenges we're facing,\" says Licklider. We need a keg wine summit, to work out all the complexities in it.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Michael-Ouellettes-Vintap-samples500.jpg\" alt=\"Michael Ouellettes Vintap samples\" title=\"Michael Ouellettes Vintap samples\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14626\">\u003cbr>\n\u003cem>Michael Ouellette's Vintap samples\u003c/em>\u003c/p>\n\u003cp>Still one of the first and most successful restaurants to serve wine on tap, \u003ca href=\"http://www.twourbanlicks.com/sub-food.htm\">Two Urban Licks\u003c/a>, makes it work all way across the country in Atlanta, with 42 wines, half white, half red. \u003c/p>\n\u003cp>And imagine a day when it's as easy to get a great local wine on tap for cheap, as it is to get a great local beer. Who says the future's not all it's cracked up to be.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>A few more Bay Area restaurants serving wine on tap:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.salthousesf.com/flashsite/index.html\">Salt House\u003c/a>\u003cbr>\n\u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a>\u003cbr>\n\u003ca href=\"http://www.frances-sf.com\">Frances\u003c/a>\u003cbr>\n\u003ca href=\"http://www.ironsidesf.com\">Ironside\u003c/a>\u003cbr>\n\u003ca href=\"http://www.codalive.com/\">Coda\u003c/a>\u003cbr>\n\u003ca href=\"http://www.annabelles.net\">Annabelle's Bar & Bistro\u003c/a>\u003cbr>\n\u003ca href=\"http://www.tavernatlarkcreek.com/\">Tavern at Lark Creek\u003c/a>\u003cbr>\n\u003ca href=\"http://www.residualsugarwine.com/index.cfm?method=homepage.showpage\">Residual Sugar Wine Bar\u003cbr>\n\u003c/a>\u003cbr>\n\u003cstrong>Cy Musiker\u003c/strong> will be discussing \"green\" trends in wine on \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226569/e\">Food & Wine This Week\u003c/a> with \u003cstrong>Leslie Sbrocco\u003c/strong>, wine expert and host of \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> and \u003cstrong>Jean-Charles Boisset\u003c/strong>, wine innovator and President of \u003ca href=\"http://www.boissetfamilyestates.com/\">Boisset Family Estates\u003c/a>.\u003cbr>\nWatch Friday 6/25 at 8pm on KQED 9HD. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Rosés for Summer",
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"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-14265\" title=\"rose wine\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/rose-wine500.jpg\" alt=\"rose wine\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>Welcome to National Rosé Month! Or so it seems, to scan the wine section of any newspaper in June. Wine writers treat rosés like Emily Post treats white shoes: dusted off for Memorial Day, retired on Labor Day, perfect for summer but verboten from September to May. Even as they tout the growing popularity of rosés among both consumers and winemakers, the once-a-year rosé roundups rarely appear in any month but this one, making drinking pink synonymous with the reappearance of Speedos on Dolores Beach and speedboats on Clear Lake: a drink for vacationland and summer shares, poured poolside, lakeside, out on the deckside.\u003c/p>\n\u003cp>And with good reason, frankly: while a good rosé is worth drinking any day of the year, there's no denying that their strawberry hues and Jolly Rancher bouquets are best enhanced by long, sunshiny afternoons that postpone the twilight until deep in the evening. Like a summer romance, these are wines of instant enchantment, capturing the bliss of a moment. There's just something kissable about a rosé, something that makes you want to pucker up, put the glass to your lips, and laugh.\u003c/p>\n\u003cp>Fresh, light, a little racy, with a jazzy red-fruit profile that dips from strawberries to cherries to thirst-quenching watermelon: that's your typical Mediterranean-ready rosé, and the type I like best for my summer sipping. For one like this, look no further than \u003cb>Domaine de la Fouquette's Cuvee Rosée d'Aurore\u003c/b> ($16.50), made in Provence from a blend of 65% grenache, 35% cinsault, and 5% rolle grapes. Pale salmon in the glass, it balances its watermelon bounce with a smooth white-linen crispness that keeps it fresh and pleasing from sip to sip.\u003c/p>\n\u003cp>Jeff Diamond, owner of \u003ca href=\"http://www.farmsteadcheesesandwines.com\">Farmstead Cheeses and Wines\u003c/a> in Montclair and Alameda, drinks rosé at home all year round. \"85% of the time, if I come home and my wife's got a glass in her hand, it's going to be a rosé,\" says Jeff, pointing out her particular favorite, the \u003cb>Domaine de la Mordorée Tavel\u003c/b> ($28).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tavel, of course, is an A.O.C. region in southern France where nothing but rose is made, and the grapes for this wine are not just grown in Tavel but grown biodynamically by what Diamond dubs \"the best Rhône producer on the planet.\" The end result? A supple, meaty rosé, nearly magenta, that's a smooth, suave dinner-party companion to grilled lamb or salmon. It's a rosé to convert even the hardiest of red-wine drinkers. \"In our house, we probably go through 7 or 8 cases a year of this,\" notes Diamond. (More for weekday drinking is the Domaine de la Mordoreé's Cotes du Rhône: light and balanced, a very nice food wine, and at $18, ten dollars further down the splurge scale.)\u003c/p>\n\u003cp>\"For the stores, we stock up on rosés for the summer, but we sell them all year around. It's exceedingly versatile; it goes with all the things whites go with, and some of the things reds go with,\" especially anything that teeters between salty and sweet, like ham. The shop's selection can range from a dozen up to 20 different varieties, generally all European-made. Right now, the best-seller is \u003cb>Domaine Sorin Terra Amata\u003c/b> another grenache-dominated, good-value blend from the Côtes de Provence.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.heartsf.com\">Heart\u003c/a> wine bar on Valencia, the menu offers not just one but two pink sparklers. Trying strenuously to veer away from its Sex & the City implications, the writeup for \u003cb>Wilfrid Rousse Chinon Rose de Saignée\u003c/b> warns \"Call it blush and get smacked. And it's DRY.\" For the \u003cb>German Gilabert Rose Cava\u003c/b>, it's \"Champagne-Snobbery+Girliness=Rose Cava.\"\u003c/p>\n\u003cp>And while I wouldn't agree that only snobbery stands between real French Champagne and Spanish Cava, if you're going to drink pink bubbles in a place that serves their wine in jam jars, you might as well stick to cava.\u003c/p>\n\u003cp>Looking for something a little more grown-up? Head over to \u003ca href=\"http://www.sfmaverick.com\">Maverick\u003c/a> and order a glass of Donkey and Goat Grenache Gris Rosé, made by a Berkeley winemaking couple from Mendocino grapes and a delectable match to their Baltimore crab fluffs or buttermilk fried chicken in black-pepper gravy.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.piccinocafe.com\">Piccino\u003c/a>, the neighbors in Dogpatch will be toasting Dad by drinking pink for the restaurant's annual rosé fest, on Sunday June 20th from noon-5pm. As always, there will be numerous rosés to try, matched with a pink-friendly menu. (Expect some seafood to go with the usual pizzas, contorni, and salads.)\u003c/p>\n\u003cp>At Farmstead Cheeses and Wine, there will be a special tastings of rosés at the end of the month, in the Montclair store on June 25 from 5:30-7:30pm and in Alameda on June 26th from 2:30-4:30pm.\u003c/p>\n\u003cp>Even the posh Bordeaux lovers over at Emeryville's \u003ca href=\"http://www.premiercru.net/premier/home/Welcome.do;jsessionid=EE6C597DB3FE2A467256ED9DA908BE05\">Premier Cru\u003c/a> loosen up a little come summertime. But not so much that they lose their European focus. Writes James Gillerman,\u003c/p>\n\u003cblockquote>\u003cp>Yes, I have had very pleasant rosé wines from Sancerre (pinot noir), from New Zealand, from Napa, from Bordeaux (cabernet sauvignon and merlot primarily), from Marsannay in Burgundy (pinot noir again), but I always seem to return to the wines of Tavel and Bandol, perhaps a few other southern Rhone appellations for the most reliably satisfying examples.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>Right now, the shop is offering several roses from the south of France, including Domaine Tempier Bandol Rose '09 ($24.99), the classic rosé lover's rosé. Writes Gillerman, \"I like this release vintage after vintage. Consistently one of the best roses out there on the market. Primarily Mourvedre, with a smattering of other grapes thrown in.\" Also on the shelves are two affordable summer quaffers from Provence's Chateau Paradis, Terre de Provence Rosé ($11.99) and Terres des Anges Rosé ($13.99), both made from a blend of cabernet sauvignon and syrah.\u003c/p>\n\n",
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"excerpt": "While a good rosé is worth drinking any day of the year, there's no denying that their strawberry hues and Jolly Rancher bouquets are best enhanced by long, sunshiny afternoons that postpone the twilight until deep in the evening. Sparkling or still, French or domestic, rose is summer's prettiest and most versatile drink.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-14265\" title=\"rose wine\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/rose-wine500.jpg\" alt=\"rose wine\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>Welcome to National Rosé Month! Or so it seems, to scan the wine section of any newspaper in June. Wine writers treat rosés like Emily Post treats white shoes: dusted off for Memorial Day, retired on Labor Day, perfect for summer but verboten from September to May. Even as they tout the growing popularity of rosés among both consumers and winemakers, the once-a-year rosé roundups rarely appear in any month but this one, making drinking pink synonymous with the reappearance of Speedos on Dolores Beach and speedboats on Clear Lake: a drink for vacationland and summer shares, poured poolside, lakeside, out on the deckside.\u003c/p>\n\u003cp>And with good reason, frankly: while a good rosé is worth drinking any day of the year, there's no denying that their strawberry hues and Jolly Rancher bouquets are best enhanced by long, sunshiny afternoons that postpone the twilight until deep in the evening. Like a summer romance, these are wines of instant enchantment, capturing the bliss of a moment. There's just something kissable about a rosé, something that makes you want to pucker up, put the glass to your lips, and laugh.\u003c/p>\n\u003cp>Fresh, light, a little racy, with a jazzy red-fruit profile that dips from strawberries to cherries to thirst-quenching watermelon: that's your typical Mediterranean-ready rosé, and the type I like best for my summer sipping. For one like this, look no further than \u003cb>Domaine de la Fouquette's Cuvee Rosée d'Aurore\u003c/b> ($16.50), made in Provence from a blend of 65% grenache, 35% cinsault, and 5% rolle grapes. Pale salmon in the glass, it balances its watermelon bounce with a smooth white-linen crispness that keeps it fresh and pleasing from sip to sip.\u003c/p>\n\u003cp>Jeff Diamond, owner of \u003ca href=\"http://www.farmsteadcheesesandwines.com\">Farmstead Cheeses and Wines\u003c/a> in Montclair and Alameda, drinks rosé at home all year round. \"85% of the time, if I come home and my wife's got a glass in her hand, it's going to be a rosé,\" says Jeff, pointing out her particular favorite, the \u003cb>Domaine de la Mordorée Tavel\u003c/b> ($28).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tavel, of course, is an A.O.C. region in southern France where nothing but rose is made, and the grapes for this wine are not just grown in Tavel but grown biodynamically by what Diamond dubs \"the best Rhône producer on the planet.\" The end result? A supple, meaty rosé, nearly magenta, that's a smooth, suave dinner-party companion to grilled lamb or salmon. It's a rosé to convert even the hardiest of red-wine drinkers. \"In our house, we probably go through 7 or 8 cases a year of this,\" notes Diamond. (More for weekday drinking is the Domaine de la Mordoreé's Cotes du Rhône: light and balanced, a very nice food wine, and at $18, ten dollars further down the splurge scale.)\u003c/p>\n\u003cp>\"For the stores, we stock up on rosés for the summer, but we sell them all year around. It's exceedingly versatile; it goes with all the things whites go with, and some of the things reds go with,\" especially anything that teeters between salty and sweet, like ham. The shop's selection can range from a dozen up to 20 different varieties, generally all European-made. Right now, the best-seller is \u003cb>Domaine Sorin Terra Amata\u003c/b> another grenache-dominated, good-value blend from the Côtes de Provence.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.heartsf.com\">Heart\u003c/a> wine bar on Valencia, the menu offers not just one but two pink sparklers. Trying strenuously to veer away from its Sex & the City implications, the writeup for \u003cb>Wilfrid Rousse Chinon Rose de Saignée\u003c/b> warns \"Call it blush and get smacked. And it's DRY.\" For the \u003cb>German Gilabert Rose Cava\u003c/b>, it's \"Champagne-Snobbery+Girliness=Rose Cava.\"\u003c/p>\n\u003cp>And while I wouldn't agree that only snobbery stands between real French Champagne and Spanish Cava, if you're going to drink pink bubbles in a place that serves their wine in jam jars, you might as well stick to cava.\u003c/p>\n\u003cp>Looking for something a little more grown-up? Head over to \u003ca href=\"http://www.sfmaverick.com\">Maverick\u003c/a> and order a glass of Donkey and Goat Grenache Gris Rosé, made by a Berkeley winemaking couple from Mendocino grapes and a delectable match to their Baltimore crab fluffs or buttermilk fried chicken in black-pepper gravy.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.piccinocafe.com\">Piccino\u003c/a>, the neighbors in Dogpatch will be toasting Dad by drinking pink for the restaurant's annual rosé fest, on Sunday June 20th from noon-5pm. As always, there will be numerous rosés to try, matched with a pink-friendly menu. (Expect some seafood to go with the usual pizzas, contorni, and salads.)\u003c/p>\n\u003cp>At Farmstead Cheeses and Wine, there will be a special tastings of rosés at the end of the month, in the Montclair store on June 25 from 5:30-7:30pm and in Alameda on June 26th from 2:30-4:30pm.\u003c/p>\n\u003cp>Even the posh Bordeaux lovers over at Emeryville's \u003ca href=\"http://www.premiercru.net/premier/home/Welcome.do;jsessionid=EE6C597DB3FE2A467256ED9DA908BE05\">Premier Cru\u003c/a> loosen up a little come summertime. But not so much that they lose their European focus. Writes James Gillerman,\u003c/p>\n\u003cblockquote>\u003cp>Yes, I have had very pleasant rosé wines from Sancerre (pinot noir), from New Zealand, from Napa, from Bordeaux (cabernet sauvignon and merlot primarily), from Marsannay in Burgundy (pinot noir again), but I always seem to return to the wines of Tavel and Bandol, perhaps a few other southern Rhone appellations for the most reliably satisfying examples.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>Right now, the shop is offering several roses from the south of France, including Domaine Tempier Bandol Rose '09 ($24.99), the classic rosé lover's rosé. Writes Gillerman, \"I like this release vintage after vintage. Consistently one of the best roses out there on the market. Primarily Mourvedre, with a smattering of other grapes thrown in.\" Also on the shelves are two affordable summer quaffers from Provence's Chateau Paradis, Terre de Provence Rosé ($11.99) and Terres des Anges Rosé ($13.99), both made from a blend of cabernet sauvignon and syrah.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Randall Grahm: Doon It, and Doon It, and Doon It Well",
"title": "Randall Grahm: Doon It, and Doon It, and Doon It Well",
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"content": "\u003cp>\u003ca href=\"https://www.bonnydoonvineyard.com/store/468\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/bonny-cover300.jpg\" alt=\"Been Doon So Long - by Randall Grahm\" title=\"Been Doon So Long - by Randall Grahm\" width=\"300\" height=\"355\" class=\"alignleft size-full wp-image-13771\">\u003c/a> I visited the old \u003ca href=\"https://www.bonnydoonvineyard.com/\">Bonny Doon\u003c/a> within four months of moving to California. The year was 2002. Tickled at the idea of crashing a tasting room, my then-roommate and I motored through the mountains in a borrowed car, the Doon our destination solely on the strength of a few cheap bottles we'd downed. It was a few days before Halloween, and as we sauntered into the building (It's been long enough that I scarcely remember the exterior), we realized we were not the carousing pranksters, but instead the straight men: Every member of the Bonny Doon tasting room staff was dressed in a costume. I saw a bear, a clown, and a few ghosts in sheets just begging for cardinal-colored stains. A young woman -- a witch -- asked us what we wanted, and we had no idea. We wound up taking home a few selections -- including a lovely Framboise I shipped off to my mother.\u003c/p>\n\u003cp>Since then, Bonny Doon has moved to Santa Cruz, sold a few of its bank-breaking mainstream labels, and most recently, shifted its focus from winsome, cleverly-marketed table fare to quirky, more rarefied wines made using organically grown grapes (invariably oddball Italian varietals) and biodynamic methods. At the same time, owner \u003ca href=\"http://www.beendoonsolong.com/author/\">Randall Grahm\u003c/a> has seen his profile grow, not because of the bottles he's produced, but as a result of his well-publicized literary efforts -- from newsletter manifestos to provocative cartoon ads in widely-read wine magazines and crushing commentaries cloaked in clever wine-y homages to canonical novels and poems. That career, a supple, sturdy vine shooting off his winemaking business's freshly trimmed root, culminated -- at least so far -- in last year's \"vinthology\" \u003ca href=\"http://www.beendoonsolong.com/\">Been Doon So Long\u003c/a>, a self-curated collection published by the University of California Press. The title, I assume, is a play on Richard Farina's 1966 novel \u003ca href=\"http://www.amazon.com/Been-Down-Looks-Twentieth-Century-Classics/dp/0140189300\">Been Down So Long, It Looks Like Up to Me\u003c/a>, the book Farina was promoting on the very night he died in a motorcycle accident near Monterey.\u003c/p>\n\u003cp>After my short strange trip to the old tasting room back in 2002, I followed Bonny Doon in the news, and even made a point of buying the company's wines when I could. Already thoroughly charmed by his labels frequently featuring wild, splotched, and puckered caricatures drawn by Ralph Steadman, a favorite artist, I was also taken with Grahm's funny essays, and enamored of the prospect of supporting a good writer by drinking his wine. A few weeks ago, \u003cstrong>Been Doon So Long\u003c/strong> won a \u003ca href=\"http://www.jamesbeard.org/?q=node/99\">James Beard Award\u003c/a>, and I figured the time had come to reacquaint myself with Grahm's body of work.\u003c/p>\n\u003cp>The body is the size of a biology textbook, which is probably appropriate considering the subject matter. At the same time, essays so dense, so rife with potentially unfamiliar terms and allusions that require quick references, suit a more portable package, something to be tucked into a jacket pocket, read in installments on public transportation, and marked with folded corners, underlines, and scribbled notes. Instead, the book is huge, heavy, and handsome. It looks good in a case, or on a coffee-table, but actually reading it requires physical effort. It's a little cumbersome to hold up while lying prone in bed. If you fall asleep reading it, you might break your nose, so don't try doing so after reaching the bottom of a bottle of syrah. Instead, you need a strong, straight-backed chair, a cup of coffee, and the warm morning light. Some oenology acumen and a solid background in Western literature doesn't hurt either. I am equipped with the latter, but -- as someone quite comfortable picking out something nice to drink with dinner, yet woefully ignorant of winemaking practices and quite hazy on the cultural worlds and myriad personalities, both human and grape, surrounding them -- plenty of Grahm's jokes (and a few of his key points) swirl above my head like clouds of \u003ca href=\"http://en.wikipedia.org/wiki/Must\">must\u003c/a>. With respect to some of it, like a high school junior trying to make sense of Ulysses, for the first time, perhaps a year or two too soon, I'm happy getting the gist.\u003c/p>\n\u003cp>Aside from introducing the reader (who is probably already familiar) to Grahm's general vibe, the book takes two distinct tacks. The first -- palpable in his gleeful parodies -- is the wine world equivalent of a dis record, and a fairly hilarious one at that -- with upstanding luminaries like Robert \"Moldavi,\" disagreeable trends such as \"merlotmania,\" and, of course, the critic \u003ca href=\"http://www.erobertparker.com/\">Robert Parker\u003c/a> looking flimsier than 2010-era 50 Cent. The insults are often no less opaque than those hurled by a derisive rapper, and the effect is equally delicious, though with salvos of double entendre, puns, copious footnotes, and a constant barrage of drunken word-play (For example, and there are thousands, the wine \"dick\" in \"Spenser's Last Case\" wields a Gattinara, not a gat), considerably cuter. The formula is consistent and agreeable: Grahm apes the style of a famous author -- Thomas Puncheon, James Juice, or J.D. Salignac, perhaps -- and unloads a lecture cloaked in a madcap, script-flipping of themes in a well-known work by the particular author -- say, \"B,\" \"Cheninagin's Wake,\" or \"A Perfect Day for Barberafish.\" Most of these are as pleasant and drinkable as a $12 bottle of Gruner, if a bit more demanding, and somewhat heavier on the palate. The song and poem parodies that follow are less successful; they seem watered-down, like Grandma's pink zin.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The other side of \u003cstrong>Been Doon So Long\u003c/strong> is meditative, serious -- which is to say, witty, somewhat less goofy, and only a touch softer on the tannins. On page two of his introduction, Grahm starts with his own shortcomings. In essence, he wouldn't have had to become the writer and marketing savant he is had his wines been as wonderful as he'd wanted them to be. Words -- with regard to wine -- are where he has made his mark. The success of Bonny Doon and his other labels have kept him a few steps further from the poorhouse than the average grape-stomper, but he has typically been known more for his prose, antics, and stinging satirical flail than for the quality of his wines. Many entries are both amusing and illuminating. In one chapter, he runs through some of Bonny Doon's best pre-Steadman labels, discussing the Jules Verne-influenced scene on Le Cigare Volant and revealing that the label for his muscat was inspired by a trip to a lady's underwear boutique in San Francisco. For me -- again, the non-expert -- Grahm repeatedly uncorks sweet, thoughtful conceits about wine that make me eager to improve my grasp -- not on know-how and scoring systems, but the mystery and magic of wine, to see it as a lovely, boundless parcel to discover and unravel in the same way I've devoured popular music and steeped myself in its history, absorbing its movements and collections of characters, coming to understand first-hand how certain changes and instrumental colors render certain effects on a listener. On page 220, he writes:\u003c/p>\n\u003cblockquote>\u003cp>\"...[R]emember that wine's inmost nature is metaphoric (wine can smell like grapes and cigar boxes), that wine's very essence is linked to mutability and to memory...\"\u003c/p>\u003c/blockquote>\n\u003cp>Way back on page seven, Grahm sums it up -- his lot, at least -- as a \"soul's journey\" toward a better grasp on wine's \"animating brilliance, the profound truth of terroir.\" His discovery of wine was a stumble, not a search, \"a happy accident,\" and now it means much more: \"winemaking and the culture of wine provide a unique and powerful language that carries the rich metaphoric suggestion of the sweetness and strangeness of life itself.\" \u003c/p>\n\u003cp>Terroir is one of Grahm's central preoccupations, specifically its \"Old World\" form of expression, when a winemaker attempts to \"excavate\" the power and potential that already exists within the soil, in the setting, under the sun: \"the vineyard itself becomes a sort of mantra or prayer wheel and successive vintages are our reincarnations.\" At the same time, he's frank about his own efforts. He calls the wines he has made thus far \"puppy-dog wines,\" and wonders if he'll ever be able to discover terroir -- to make a wine that has a taste expressive of its physical place of origin, not jammy, high-fruit, \"bimbo\" wines that he finds as vacuous and disposable as fast food. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I came away from reading the book thinking of Grahm himself as a product of terroir: the Citroen-driving, tie dye-clad, John Lennon-meets-I.M. Pei glasses-sporting California sage steeped in the post-hippie foment of the very early seventies, soaked in counter-culture and the canon alike, a farmer and an academic. No place but the North-Central coast of California could have birthed Randall Grahm. About a year ago, in a \u003ca href=\"http://www.nytimes.com/2009/04/22/dining/22pour.html\">New York Times profile\u003c/a>, Grahm described wine also as \"a reflection of the human psyche.\" Writer Eric Asimov went on to speculate: \"No doubt 25 years of whimsical, mercurial wines have been a reflection of his own.\" He's probably right. The wines he has made -- and their labels, and the universe of words he has conjured up around it all -- reflect his character -- and his time, place, and climate. That would make him quite like a grape, one that has doon quite well for itself.\u003c/p>\n\n",
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"excerpt": "For me -- again, the non-expert -- Grahm repeatedly uncorks sweet, thoughtful conceits about wine that make me eager to improve my grasp -- not on know-how and scoring systems, but the mystery and magic of wine, to see it as a lovely, boundless parcel to discover and unravel in the same way I've devoured popular music and steeped myself in its history, absorbing its movements and collections of characters, coming to understand first-hand how certain changes and instrumental colors render certain effects on a listener. ",
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"title": "Randall Grahm: Doon It, and Doon It, and Doon It Well | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.bonnydoonvineyard.com/store/468\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/bonny-cover300.jpg\" alt=\"Been Doon So Long - by Randall Grahm\" title=\"Been Doon So Long - by Randall Grahm\" width=\"300\" height=\"355\" class=\"alignleft size-full wp-image-13771\">\u003c/a> I visited the old \u003ca href=\"https://www.bonnydoonvineyard.com/\">Bonny Doon\u003c/a> within four months of moving to California. The year was 2002. Tickled at the idea of crashing a tasting room, my then-roommate and I motored through the mountains in a borrowed car, the Doon our destination solely on the strength of a few cheap bottles we'd downed. It was a few days before Halloween, and as we sauntered into the building (It's been long enough that I scarcely remember the exterior), we realized we were not the carousing pranksters, but instead the straight men: Every member of the Bonny Doon tasting room staff was dressed in a costume. I saw a bear, a clown, and a few ghosts in sheets just begging for cardinal-colored stains. A young woman -- a witch -- asked us what we wanted, and we had no idea. We wound up taking home a few selections -- including a lovely Framboise I shipped off to my mother.\u003c/p>\n\u003cp>Since then, Bonny Doon has moved to Santa Cruz, sold a few of its bank-breaking mainstream labels, and most recently, shifted its focus from winsome, cleverly-marketed table fare to quirky, more rarefied wines made using organically grown grapes (invariably oddball Italian varietals) and biodynamic methods. At the same time, owner \u003ca href=\"http://www.beendoonsolong.com/author/\">Randall Grahm\u003c/a> has seen his profile grow, not because of the bottles he's produced, but as a result of his well-publicized literary efforts -- from newsletter manifestos to provocative cartoon ads in widely-read wine magazines and crushing commentaries cloaked in clever wine-y homages to canonical novels and poems. That career, a supple, sturdy vine shooting off his winemaking business's freshly trimmed root, culminated -- at least so far -- in last year's \"vinthology\" \u003ca href=\"http://www.beendoonsolong.com/\">Been Doon So Long\u003c/a>, a self-curated collection published by the University of California Press. The title, I assume, is a play on Richard Farina's 1966 novel \u003ca href=\"http://www.amazon.com/Been-Down-Looks-Twentieth-Century-Classics/dp/0140189300\">Been Down So Long, It Looks Like Up to Me\u003c/a>, the book Farina was promoting on the very night he died in a motorcycle accident near Monterey.\u003c/p>\n\u003cp>After my short strange trip to the old tasting room back in 2002, I followed Bonny Doon in the news, and even made a point of buying the company's wines when I could. Already thoroughly charmed by his labels frequently featuring wild, splotched, and puckered caricatures drawn by Ralph Steadman, a favorite artist, I was also taken with Grahm's funny essays, and enamored of the prospect of supporting a good writer by drinking his wine. A few weeks ago, \u003cstrong>Been Doon So Long\u003c/strong> won a \u003ca href=\"http://www.jamesbeard.org/?q=node/99\">James Beard Award\u003c/a>, and I figured the time had come to reacquaint myself with Grahm's body of work.\u003c/p>\n\u003cp>The body is the size of a biology textbook, which is probably appropriate considering the subject matter. At the same time, essays so dense, so rife with potentially unfamiliar terms and allusions that require quick references, suit a more portable package, something to be tucked into a jacket pocket, read in installments on public transportation, and marked with folded corners, underlines, and scribbled notes. Instead, the book is huge, heavy, and handsome. It looks good in a case, or on a coffee-table, but actually reading it requires physical effort. It's a little cumbersome to hold up while lying prone in bed. If you fall asleep reading it, you might break your nose, so don't try doing so after reaching the bottom of a bottle of syrah. Instead, you need a strong, straight-backed chair, a cup of coffee, and the warm morning light. Some oenology acumen and a solid background in Western literature doesn't hurt either. I am equipped with the latter, but -- as someone quite comfortable picking out something nice to drink with dinner, yet woefully ignorant of winemaking practices and quite hazy on the cultural worlds and myriad personalities, both human and grape, surrounding them -- plenty of Grahm's jokes (and a few of his key points) swirl above my head like clouds of \u003ca href=\"http://en.wikipedia.org/wiki/Must\">must\u003c/a>. With respect to some of it, like a high school junior trying to make sense of Ulysses, for the first time, perhaps a year or two too soon, I'm happy getting the gist.\u003c/p>\n\u003cp>Aside from introducing the reader (who is probably already familiar) to Grahm's general vibe, the book takes two distinct tacks. The first -- palpable in his gleeful parodies -- is the wine world equivalent of a dis record, and a fairly hilarious one at that -- with upstanding luminaries like Robert \"Moldavi,\" disagreeable trends such as \"merlotmania,\" and, of course, the critic \u003ca href=\"http://www.erobertparker.com/\">Robert Parker\u003c/a> looking flimsier than 2010-era 50 Cent. The insults are often no less opaque than those hurled by a derisive rapper, and the effect is equally delicious, though with salvos of double entendre, puns, copious footnotes, and a constant barrage of drunken word-play (For example, and there are thousands, the wine \"dick\" in \"Spenser's Last Case\" wields a Gattinara, not a gat), considerably cuter. The formula is consistent and agreeable: Grahm apes the style of a famous author -- Thomas Puncheon, James Juice, or J.D. Salignac, perhaps -- and unloads a lecture cloaked in a madcap, script-flipping of themes in a well-known work by the particular author -- say, \"B,\" \"Cheninagin's Wake,\" or \"A Perfect Day for Barberafish.\" Most of these are as pleasant and drinkable as a $12 bottle of Gruner, if a bit more demanding, and somewhat heavier on the palate. The song and poem parodies that follow are less successful; they seem watered-down, like Grandma's pink zin.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The other side of \u003cstrong>Been Doon So Long\u003c/strong> is meditative, serious -- which is to say, witty, somewhat less goofy, and only a touch softer on the tannins. On page two of his introduction, Grahm starts with his own shortcomings. In essence, he wouldn't have had to become the writer and marketing savant he is had his wines been as wonderful as he'd wanted them to be. Words -- with regard to wine -- are where he has made his mark. The success of Bonny Doon and his other labels have kept him a few steps further from the poorhouse than the average grape-stomper, but he has typically been known more for his prose, antics, and stinging satirical flail than for the quality of his wines. Many entries are both amusing and illuminating. In one chapter, he runs through some of Bonny Doon's best pre-Steadman labels, discussing the Jules Verne-influenced scene on Le Cigare Volant and revealing that the label for his muscat was inspired by a trip to a lady's underwear boutique in San Francisco. For me -- again, the non-expert -- Grahm repeatedly uncorks sweet, thoughtful conceits about wine that make me eager to improve my grasp -- not on know-how and scoring systems, but the mystery and magic of wine, to see it as a lovely, boundless parcel to discover and unravel in the same way I've devoured popular music and steeped myself in its history, absorbing its movements and collections of characters, coming to understand first-hand how certain changes and instrumental colors render certain effects on a listener. On page 220, he writes:\u003c/p>\n\u003cblockquote>\u003cp>\"...[R]emember that wine's inmost nature is metaphoric (wine can smell like grapes and cigar boxes), that wine's very essence is linked to mutability and to memory...\"\u003c/p>\u003c/blockquote>\n\u003cp>Way back on page seven, Grahm sums it up -- his lot, at least -- as a \"soul's journey\" toward a better grasp on wine's \"animating brilliance, the profound truth of terroir.\" His discovery of wine was a stumble, not a search, \"a happy accident,\" and now it means much more: \"winemaking and the culture of wine provide a unique and powerful language that carries the rich metaphoric suggestion of the sweetness and strangeness of life itself.\" \u003c/p>\n\u003cp>Terroir is one of Grahm's central preoccupations, specifically its \"Old World\" form of expression, when a winemaker attempts to \"excavate\" the power and potential that already exists within the soil, in the setting, under the sun: \"the vineyard itself becomes a sort of mantra or prayer wheel and successive vintages are our reincarnations.\" At the same time, he's frank about his own efforts. He calls the wines he has made thus far \"puppy-dog wines,\" and wonders if he'll ever be able to discover terroir -- to make a wine that has a taste expressive of its physical place of origin, not jammy, high-fruit, \"bimbo\" wines that he finds as vacuous and disposable as fast food. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I came away from reading the book thinking of Grahm himself as a product of terroir: the Citroen-driving, tie dye-clad, John Lennon-meets-I.M. Pei glasses-sporting California sage steeped in the post-hippie foment of the very early seventies, soaked in counter-culture and the canon alike, a farmer and an academic. No place but the North-Central coast of California could have birthed Randall Grahm. About a year ago, in a \u003ca href=\"http://www.nytimes.com/2009/04/22/dining/22pour.html\">New York Times profile\u003c/a>, Grahm described wine also as \"a reflection of the human psyche.\" Writer Eric Asimov went on to speculate: \"No doubt 25 years of whimsical, mercurial wines have been a reflection of his own.\" He's probably right. The wines he has made -- and their labels, and the universe of words he has conjured up around it all -- reflect his character -- and his time, place, and climate. That would make him quite like a grape, one that has doon quite well for itself.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Calistoga: A Weekend in Food (and Drink)",
"title": "Calistoga: A Weekend in Food (and Drink)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/roasteryfirstphoto.jpg\" alt=\"The Calistoga Roastery\" title=\"The Calistoga Roastery\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9474\">\u003cbr>\n\u003cem>The Calistoga Roastery: best choice for a morning fuel stop\u003c/em>\u003c/p>\n\u003cp>As a kid, this time of year always brought about great vacations. When my sisters and I were in school, my parents would load us into the Volvo station wagon and we'd usually go up to Tahoe to ski (that was major when you think about navigating small kids, ski rental lines, and the occasional blizzard). If not Tahoe, we'd travel to Florida to visit relatives. But now, my sisters and I are grown adults and we all have busy lives and differing schedules, so it's tough to get everyone home with enough time to get out of Dodge even for a few days. But this year we were lucky. Zoe's home from college. Rachael flew in from Seattle. And my mom whisked us all up to Calistoga for a weekend at \u003ca href=\"http://www.solagecalistoga.com/\">Solage\u003c/a> where we ate and drank our way through town. \u003c/p>\n\u003cp>Calistoga is a small, sleepy town in the Napa Valley that literally sits on top of thermal hot springs, so its famous for its mineral waters and fortified mud (and thus, many resorts and spas have cropped up around the area). I hadn't been to Calistoga and was pleasantly surprised that a lot of the pretension of restaurants and wineries in the Napa Valley is noticeably absent. In many ways, if you look past the tourists, it's still very much a small, humble town. The downtown consists of a few bars and restaurants, a bank and a coffee shop, and a smattering of small retail shops. Then of course, there's \u003ca href=\"http://www.indianspringscalistoga.com/\">Indian Springs\u003c/a> and a few other resorts. After exploring downtown (it won’t take you long), take a drive (or hop on your bike like we did) and you can experience a great deal of what the town has to offer. As we headed home, we took a survey and decided on our \"best of\" list. So here are the Gordon sister's favorite places to grab a bite while in Calistoga and--if you're anything like us--in between glasses of wine. \u003c/p>\n\u003cp>\u003cstrong>Fueling up for the day: Calistoga Roastery\u003c/strong> \u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/calistogaroastery.jpg\" alt=\"Calistoga Roastery\" title=\"Calistoga Roastery\" width=\"500\" height=\"294\" class=\"alignnone size-full wp-image-9477\">\u003cbr>\n\u003cem>Downtown Calistoga's favorite spot for a cup of strong coffee\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is the local coffee shop in Calistoga. Owners Clive Richardson and Jack Martin opened \u003ca href=\"http://calistogaroastery.com/\">Calistoga Roastery\u003c/a> in the summer of 1999 after Clive left the corporate coffee world in San Francisco looking for something smaller and more independent. They roast their own beans, and supply coffee to many of the local resorts. And after tasting a cup, you can tell why. I noticed many of the locals stopping in to sit and have one of the bottomless cups of strong drip coffee. But they do a wide variety of espresso drinks and teas as well, and offer freshly baked muffins, scones, and housemade granola. We rode over one morning after a late dinner at \u003ca href=\"http://www.bouchonbistro.com/\">Bouchon\u003c/a>, so no one was feeling much like food but we nursed our lattes on the benches outside and took in the downtown sites for a good hour or so (great people-watching). Inside, there were tables of locals talking about their Christmas holidays and what they were up to for New Year's Eve. A group of eight older men were seated at the big communal table by the window reading the paper and gossiping about their wives. There's definitely an old-timeyness about the place with its big open space, no-nonsense baristas, welcoming wooden bar with stools, and locals moseying in wearing cowboy hats. If you're a fan of caramel frou-frou drinks from Starbucks, this may not be your place. But if you actually like to taste the espresso in your latte, don't miss it.\u003cbr>\n\u003ca href=\"http://calistogaroastery.com/\">Calistoga Roastery\u003c/a>\u003cbr>\n1426 Lincoln Avenue\u003cbr>\nCalistoga, CA 94515\u003cbr>\n(707) 942- 5757\u003cbr>\nHours: Daily 6:30am–6pm \u003c/p>\n\u003cp>\u003cstrong>Lunch (or rolling breakfast): Café Sarafornia\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/sarafornia.jpg\" alt=\"Cafe Sarafornia\" title=\"Cafe Sarafornia\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9479\">\u003cbr>\n\u003cem>Checking out the large morning menu at Café Sarafornia\u003c/em>\u003c/p>\n\u003cp>Sam Brannan was the man touted for originally discovering the town of Calistoga. The story goes a little something like this: Brannan bought the geyser lands in the 1860s, promoting it as the \"Saratoga of California\" (after Saratoga, Springs in New York). One evening after having a few too many, he declared instead, \"I will make this place the Calistoga of Sarafornia.\" Thus the name of the town, and thus the name of this quaint, old-fashioned diner. Now let's be honest about \u003ca href=\"http://cafesarafornia.com/\">Café Sarafornia\u003c/a>. Is it the best food you've ever had? No, no it's not. But they've got some things going for them, and I'll definitely be back next time I'm in town. First, they serve breakfast all day long (we'd originally gone for lunch but couldn't help ordering from the breakfast menu--as were many of the tables), which will score you points in my book. It's decent, reliable diner food with booths situated around a wide circular bar where locals saddle up and chat with the curt yet efficient waitresses. I had the Wildcat Scrambler with chicken apple sausage, mushrooms, and Swiss cheese and some delightfully greasy (and salty) hash browns. My sister Rachael went big with the chicken-fried steak, and my mom got the 2+2+2 (2 pancakes or French toast + 2 eggs + 2 bacon or sausage links)--kind of the perfect meal and one I don't often see on breakfast menus any more. So go knowing you won't get waited on hand and foot nor will you find artisan or organic ingredients on the menu. But go knowing it truly is the perfect spot to fill up on some hearty sustenance before heading out to the wineries--after all, you need a little something to soak up those tannins.\u003cbr>\n\u003ca href=\"http://cafesarafornia.com/\">Café Sarafornia\u003c/a>\u003cbr>\n1413 Lincoln Avenue\u003cbr>\nCalistoga, CA 94515\u003cbr>\n(707) 942-0555\u003cbr>\nHours: Daily 7am-2:30pm (lunch starting at 11am)\u003c/p>\n\u003cp>\u003cstrong>Dinner: SolBar at Solage Resort\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/solbar.jpg\" alt=\"SolBar at Solage Resort\" title=\"SolBar at Solage Resort\" width=\"500\" height=\"167\" class=\"alignnone size-full wp-image-9481\">\u003cbr>\n\u003cem>The inviting entrance leading up to SolBar\u003c/em>\u003c/p>\n\u003cp>I'll admit it: I was hesitant when my mom told me she made reservations at the hotel restaurant. In my experience, that never bodes well. Believe me when I tell you I'll never, ever have those thoughts again. Our dinner at \u003ca href=\"http://www.solagecalistoga.com/dining/\">SolBar\u003c/a> was the best meal I've had in a very long time--and I've done a lot of eating out this holiday season. Let me start by saying the meal wasn't inexpensive: you've got to save your pennies...or bring your mom. \u003c/p>\n\u003cp>Now it's obviously winter, but I've vowed to come back in the summer when we can sit outside on the outdoor patio and enjoy the oversized fire pit, bocce ball courts, and little lights strung throughout the trees. The dining room was inviting with its high ceilings, lovely big fire, and roomy tables with little Heath vases and local flowers. Knowing that SolBar had received their first Michelin Star, we were all expecting it to be a bit stuffy. But it was actually the most comfortable, laid-back fine dining experience. The servers seemed to always know when you needed something and anticipated questions and pairing advice, but were never pesky or overbearing. The menu is organized around the seasons with organic, local ingredients. I started with the Winter Squash Veloute, a creamy soup with crispy sage leaves and granny smith apples. Then I chose the Preserved Lemon and Chickpea Stew with braised kale, roasted garlic, tomato confit, and harissa. Looking back, I'm not sure why I went the vegetarian route, as the menu boasts other dishes including a delicate cod, beef short ribs with polenta, and their infamous \"Lucky Pig,\" a dish meant for two comprised of slow roasted pork shoulder served with black sesame crepes, pickled pineapple, mongolian peanuts, and lettuce cups. For dessert, we shared the well-regarded warm donut holes (you must try these!) and a spice cake with candied persimmon. Lingering over Irish Coffees, conversation had come to a bit of a halt and it was getting late, but no one wanted to leave. We didn't want the experience to end, so we sat staring at the fire--and ordered another round of coffees. Then, we were back the next morning for breakfast.\u003cbr>\n\u003ca href=\"http://www.solagecalistoga.com/dining/\">SolBar\u003c/a> at \u003ca href=\"http://www.solagecalistoga.com/\">Solage Resort\u003c/a>\u003cbr>\n755 Silverado Trail\u003cbr>\nCalistoga, CA 94515\u003cbr>\n(707) 226-0850\u003cbr>\nHours: Breakfast: 7 am-11am; Lunch 11:30 am-3pm\u003cbr>\nDinner: 5:30 pm-9pm; Lounge 11am-11pm; Sunday brunch 11:30 am-3 pm. \u003c/p>\n\u003cp>\u003cstrong>Small Local Wineries to Love:\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/lavavine.jpg\" alt=\"Lava Vine\" title=\"Lava Vine\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-9484\">\u003cbr>\n\u003cem>Lava Vine, a sweet little family-run winery with incredible Chardonnay and Zinfandel\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lavavine.com/\">Lava Vine\u003c/a>: 965 Silverado Trail in Calistoga CA 94515; (707) 942-9500\u003cbr>\n\u003ca href=\"http://www.augustbriggswines.com/\">August Briggs\u003c/a>: 333 Silverado Trail in Calistoga, CA 94515; (707) 942-4912\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Other Great Calistoga Food Destinations:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.brannansgrill.com/\">Brannan's Grill\u003c/a>: 1374 Lincoln Avenue in Calistoga, CA 94515; (707) 942-2233\u003cbr>\n\u003ca href=\"http://www.calistogainn.com/\">Calistoga Inn and Brewery\u003c/a>: 1250 Lincoln Avenue in Calistoga, CA 94515; (707) 942-4101\u003cbr>\n\u003ca href=\"http://www.wappobar.com/\">Wappo Bar and Bistro\u003c/a>: 1226 Washington Street in Calistoga, CA 94515; (707) 942-4712\u003cbr>\n\u003ca href=\"http://www.jolerestaurant.com/\">Jole\u003c/a>: 1457 Lincoln Avenue in Calistoga, CA 94515; (707) 942-5938\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/palisades-deli-cafe-calistoga\">Palisades Deli\u003c/a>: 1458 Lincoln Avenue in Calistoga, CA 94515; (707) 942-0145\u003c/p>\n\n",
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"excerpt": "Calistoga is a small, sleepy town in the Napa Valley that literally sits on top of thermal hot springs, so its famous for its mineral waters and fortified mud (and thus, many resorts and spas have cropped up around the area). I hadn't been to Calistoga and was pleasantly surprised that a lot of the pretension of restaurants and wineries in the Napa Valley is noticeably absent.",
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"description": "Calistoga is a small, sleepy town in the Napa Valley that literally sits on top of thermal hot springs, so its famous for its mineral waters and fortified mud (and thus, many resorts and spas have cropped up around the area). I hadn't been to Calistoga and was pleasantly surprised that a lot of the pretension of restaurants and wineries in the Napa Valley is noticeably absent.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/roasteryfirstphoto.jpg\" alt=\"The Calistoga Roastery\" title=\"The Calistoga Roastery\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9474\">\u003cbr>\n\u003cem>The Calistoga Roastery: best choice for a morning fuel stop\u003c/em>\u003c/p>\n\u003cp>As a kid, this time of year always brought about great vacations. When my sisters and I were in school, my parents would load us into the Volvo station wagon and we'd usually go up to Tahoe to ski (that was major when you think about navigating small kids, ski rental lines, and the occasional blizzard). If not Tahoe, we'd travel to Florida to visit relatives. But now, my sisters and I are grown adults and we all have busy lives and differing schedules, so it's tough to get everyone home with enough time to get out of Dodge even for a few days. But this year we were lucky. Zoe's home from college. Rachael flew in from Seattle. And my mom whisked us all up to Calistoga for a weekend at \u003ca href=\"http://www.solagecalistoga.com/\">Solage\u003c/a> where we ate and drank our way through town. \u003c/p>\n\u003cp>Calistoga is a small, sleepy town in the Napa Valley that literally sits on top of thermal hot springs, so its famous for its mineral waters and fortified mud (and thus, many resorts and spas have cropped up around the area). I hadn't been to Calistoga and was pleasantly surprised that a lot of the pretension of restaurants and wineries in the Napa Valley is noticeably absent. In many ways, if you look past the tourists, it's still very much a small, humble town. The downtown consists of a few bars and restaurants, a bank and a coffee shop, and a smattering of small retail shops. Then of course, there's \u003ca href=\"http://www.indianspringscalistoga.com/\">Indian Springs\u003c/a> and a few other resorts. After exploring downtown (it won’t take you long), take a drive (or hop on your bike like we did) and you can experience a great deal of what the town has to offer. As we headed home, we took a survey and decided on our \"best of\" list. So here are the Gordon sister's favorite places to grab a bite while in Calistoga and--if you're anything like us--in between glasses of wine. \u003c/p>\n\u003cp>\u003cstrong>Fueling up for the day: Calistoga Roastery\u003c/strong> \u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/calistogaroastery.jpg\" alt=\"Calistoga Roastery\" title=\"Calistoga Roastery\" width=\"500\" height=\"294\" class=\"alignnone size-full wp-image-9477\">\u003cbr>\n\u003cem>Downtown Calistoga's favorite spot for a cup of strong coffee\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is the local coffee shop in Calistoga. Owners Clive Richardson and Jack Martin opened \u003ca href=\"http://calistogaroastery.com/\">Calistoga Roastery\u003c/a> in the summer of 1999 after Clive left the corporate coffee world in San Francisco looking for something smaller and more independent. They roast their own beans, and supply coffee to many of the local resorts. And after tasting a cup, you can tell why. I noticed many of the locals stopping in to sit and have one of the bottomless cups of strong drip coffee. But they do a wide variety of espresso drinks and teas as well, and offer freshly baked muffins, scones, and housemade granola. We rode over one morning after a late dinner at \u003ca href=\"http://www.bouchonbistro.com/\">Bouchon\u003c/a>, so no one was feeling much like food but we nursed our lattes on the benches outside and took in the downtown sites for a good hour or so (great people-watching). Inside, there were tables of locals talking about their Christmas holidays and what they were up to for New Year's Eve. A group of eight older men were seated at the big communal table by the window reading the paper and gossiping about their wives. There's definitely an old-timeyness about the place with its big open space, no-nonsense baristas, welcoming wooden bar with stools, and locals moseying in wearing cowboy hats. If you're a fan of caramel frou-frou drinks from Starbucks, this may not be your place. But if you actually like to taste the espresso in your latte, don't miss it.\u003cbr>\n\u003ca href=\"http://calistogaroastery.com/\">Calistoga Roastery\u003c/a>\u003cbr>\n1426 Lincoln Avenue\u003cbr>\nCalistoga, CA 94515\u003cbr>\n(707) 942- 5757\u003cbr>\nHours: Daily 6:30am–6pm \u003c/p>\n\u003cp>\u003cstrong>Lunch (or rolling breakfast): Café Sarafornia\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/sarafornia.jpg\" alt=\"Cafe Sarafornia\" title=\"Cafe Sarafornia\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9479\">\u003cbr>\n\u003cem>Checking out the large morning menu at Café Sarafornia\u003c/em>\u003c/p>\n\u003cp>Sam Brannan was the man touted for originally discovering the town of Calistoga. The story goes a little something like this: Brannan bought the geyser lands in the 1860s, promoting it as the \"Saratoga of California\" (after Saratoga, Springs in New York). One evening after having a few too many, he declared instead, \"I will make this place the Calistoga of Sarafornia.\" Thus the name of the town, and thus the name of this quaint, old-fashioned diner. Now let's be honest about \u003ca href=\"http://cafesarafornia.com/\">Café Sarafornia\u003c/a>. Is it the best food you've ever had? No, no it's not. But they've got some things going for them, and I'll definitely be back next time I'm in town. First, they serve breakfast all day long (we'd originally gone for lunch but couldn't help ordering from the breakfast menu--as were many of the tables), which will score you points in my book. It's decent, reliable diner food with booths situated around a wide circular bar where locals saddle up and chat with the curt yet efficient waitresses. I had the Wildcat Scrambler with chicken apple sausage, mushrooms, and Swiss cheese and some delightfully greasy (and salty) hash browns. My sister Rachael went big with the chicken-fried steak, and my mom got the 2+2+2 (2 pancakes or French toast + 2 eggs + 2 bacon or sausage links)--kind of the perfect meal and one I don't often see on breakfast menus any more. So go knowing you won't get waited on hand and foot nor will you find artisan or organic ingredients on the menu. But go knowing it truly is the perfect spot to fill up on some hearty sustenance before heading out to the wineries--after all, you need a little something to soak up those tannins.\u003cbr>\n\u003ca href=\"http://cafesarafornia.com/\">Café Sarafornia\u003c/a>\u003cbr>\n1413 Lincoln Avenue\u003cbr>\nCalistoga, CA 94515\u003cbr>\n(707) 942-0555\u003cbr>\nHours: Daily 7am-2:30pm (lunch starting at 11am)\u003c/p>\n\u003cp>\u003cstrong>Dinner: SolBar at Solage Resort\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/solbar.jpg\" alt=\"SolBar at Solage Resort\" title=\"SolBar at Solage Resort\" width=\"500\" height=\"167\" class=\"alignnone size-full wp-image-9481\">\u003cbr>\n\u003cem>The inviting entrance leading up to SolBar\u003c/em>\u003c/p>\n\u003cp>I'll admit it: I was hesitant when my mom told me she made reservations at the hotel restaurant. In my experience, that never bodes well. Believe me when I tell you I'll never, ever have those thoughts again. Our dinner at \u003ca href=\"http://www.solagecalistoga.com/dining/\">SolBar\u003c/a> was the best meal I've had in a very long time--and I've done a lot of eating out this holiday season. Let me start by saying the meal wasn't inexpensive: you've got to save your pennies...or bring your mom. \u003c/p>\n\u003cp>Now it's obviously winter, but I've vowed to come back in the summer when we can sit outside on the outdoor patio and enjoy the oversized fire pit, bocce ball courts, and little lights strung throughout the trees. The dining room was inviting with its high ceilings, lovely big fire, and roomy tables with little Heath vases and local flowers. Knowing that SolBar had received their first Michelin Star, we were all expecting it to be a bit stuffy. But it was actually the most comfortable, laid-back fine dining experience. The servers seemed to always know when you needed something and anticipated questions and pairing advice, but were never pesky or overbearing. The menu is organized around the seasons with organic, local ingredients. I started with the Winter Squash Veloute, a creamy soup with crispy sage leaves and granny smith apples. Then I chose the Preserved Lemon and Chickpea Stew with braised kale, roasted garlic, tomato confit, and harissa. Looking back, I'm not sure why I went the vegetarian route, as the menu boasts other dishes including a delicate cod, beef short ribs with polenta, and their infamous \"Lucky Pig,\" a dish meant for two comprised of slow roasted pork shoulder served with black sesame crepes, pickled pineapple, mongolian peanuts, and lettuce cups. For dessert, we shared the well-regarded warm donut holes (you must try these!) and a spice cake with candied persimmon. Lingering over Irish Coffees, conversation had come to a bit of a halt and it was getting late, but no one wanted to leave. We didn't want the experience to end, so we sat staring at the fire--and ordered another round of coffees. Then, we were back the next morning for breakfast.\u003cbr>\n\u003ca href=\"http://www.solagecalistoga.com/dining/\">SolBar\u003c/a> at \u003ca href=\"http://www.solagecalistoga.com/\">Solage Resort\u003c/a>\u003cbr>\n755 Silverado Trail\u003cbr>\nCalistoga, CA 94515\u003cbr>\n(707) 226-0850\u003cbr>\nHours: Breakfast: 7 am-11am; Lunch 11:30 am-3pm\u003cbr>\nDinner: 5:30 pm-9pm; Lounge 11am-11pm; Sunday brunch 11:30 am-3 pm. \u003c/p>\n\u003cp>\u003cstrong>Small Local Wineries to Love:\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/lavavine.jpg\" alt=\"Lava Vine\" title=\"Lava Vine\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-9484\">\u003cbr>\n\u003cem>Lava Vine, a sweet little family-run winery with incredible Chardonnay and Zinfandel\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lavavine.com/\">Lava Vine\u003c/a>: 965 Silverado Trail in Calistoga CA 94515; (707) 942-9500\u003cbr>\n\u003ca href=\"http://www.augustbriggswines.com/\">August Briggs\u003c/a>: 333 Silverado Trail in Calistoga, CA 94515; (707) 942-4912\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other Great Calistoga Food Destinations:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.brannansgrill.com/\">Brannan's Grill\u003c/a>: 1374 Lincoln Avenue in Calistoga, CA 94515; (707) 942-2233\u003cbr>\n\u003ca href=\"http://www.calistogainn.com/\">Calistoga Inn and Brewery\u003c/a>: 1250 Lincoln Avenue in Calistoga, CA 94515; (707) 942-4101\u003cbr>\n\u003ca href=\"http://www.wappobar.com/\">Wappo Bar and Bistro\u003c/a>: 1226 Washington Street in Calistoga, CA 94515; (707) 942-4712\u003cbr>\n\u003ca href=\"http://www.jolerestaurant.com/\">Jole\u003c/a>: 1457 Lincoln Avenue in Calistoga, CA 94515; (707) 942-5938\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/palisades-deli-cafe-calistoga\">Palisades Deli\u003c/a>: 1458 Lincoln Avenue in Calistoga, CA 94515; (707) 942-0145\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Day Trippin' to Boonville",
"title": "Day Trippin' to Boonville",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/truck.jpg\" alt=\"The grounds of Philo Apple Farm\" title=\"The grounds of Philo Apple Farm\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-8213\">\u003cbr>\n\u003cem>The grounds of Philo's Apple Farm\u003c/em>\u003c/p>\n\u003cp>I'd driven through Boonville with my Dad and my sisters once, all too briefly en route to Mendocino. We stopped at the Boonville General Store for a sandwich and sat outside admiring the coolness of the little stretch of road and the delightfully slow pace of life. All along Hwy 128 there were orchards, farm stands, hidden hiking trails, and--of course--vineyards. I vowed to come back and do some exploring. \u003c/p>\n\u003cp>It did take me a good three years, but I returned last Friday for a one-day getaway with a dear friend, good wine, and great food. I’d actually wanted to make a weekend of it, stay at the \u003ca href=\"http://www.boonvillehotel.com/\">Boonville Hotel\u003c/a> and wile away a few days--but reality precludes such leisure at the moment, so we set out early and packed in as much as we could. A two hour (ish) drive, a stop at \u003ca href=\"http://www.flyinggoatcoffee.com/\">Flying Goat Coffee\u003c/a> in Santa Rosa for a little extra fuel, and we found ourselves in Anderson Valley (115 miles N of San Francisco on Hwy 128) right around lunchtime on a quiet, sunny fall day. Not only were we delighted by what we found, we both vowed to come back soon--and to stay just a bit longer. \u003c/p>\n\u003cp>\u003cstrong>The Boonville General Store\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/generalstore.jpg\" alt=\"Lunch at the Boonville General Store\" title=\"Lunch at the Boonville General Store\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-8210\">\u003cbr>\n \u003cem>Lunch at the Boonville General Store\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Right across from the \u003ca href=\"http://www.boonvillehotel.com/\">Boonville Hotel\u003c/a> sits this friendly, bustling café. Don’t let the name fool you. While they do have great provisions for picnics or treats to take home, it’s more a spot for creative, organic meals than it is a place to pick up a gallon of milk. They have cheeses, olives, amazing baked goods, jams, and pestos to grab-and-go for the road. But the idea is to take some time and eat there, either at one of the rustic indoor tables or on the breezy outdoor patio. For lunch, we shared one of the house pizzas and a sandwich of the day. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/generalstorelunch.jpg\" alt=\"Boonville General Store lunch\" title=\"Boonville General Store lunch\" width=\"500\" height=\"250\" class=\"alignnone size-full wp-image-8211\">\u003c/p>\n\u003cp>The pizza had a super thin-crust (automatic ten points in my book) and was made with goat cheese, caramelized onions, local pears, bacon, and sage. The slightly sweet crisp of pear balanced with the earthy goat cheese and salty bacon made for a perfect bite. The sandwich was equally good: an organic turkey melt with Swiss cheese, lettuce, tomato, and pesto on housemade honey wheat bread. We grabbed a few pieces of homemade candy corn for the road (would love to track down their recipe for these) and lingered a bit on the patio mapping out our next move. I hear on weekends the place is a mob scene with cyclists and bikers, so if you’re looking for peace and quiet, Sunday may not be your day. \u003c/p>\n\u003cp>\u003cstrong>Boonville General Store\u003c/strong>\u003cbr>\n17810 Farrer Ln.\u003cbr>\nBoonville, CA 95415\u003cbr>\n(707) 895-9477\u003cbr>\nHours: M-F 7:30am-3pm; Sat.-Sun. 8:30-3pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com/mercantile.html\">Farmhouse Mercantile\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/mercantile.jpg\" alt=\"Home and Garden Finds at the Farmhouse Mercantile\" title=\"Home and Garden Finds at the Farmhouse Mercantile\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-8212\">\u003cbr>\n\u003cem>Home and Garden Finds at the Farmhouse Mercantile\u003c/em>\u003c/p>\n\u003cp>After lunch, we wandered down the road to the Farmhouse Mercantile, a local shop that stocks everything from unique kitchen tools, to vintage papers, paintings, tablecloths and local preserves. The owners are the folks behind \u003ca href=\"http://www.philoapplefarm.com/stand.html\">Philo's Apple Farm\u003c/a>, and they certainly have a brilliant eye for unique home and garden goods. They've hand-selected products you don't see in your everyday chain stores. From tiny whisks to mini Lodge cast-iron pans sized perfectly to fry a single egg (sheer brilliance), they've got it all. A sweet spot for gifts or to treat yourself to a post-lunch treat--precisely what I did with a new, shiny corkscrew. There’s an adjoining café so while you’re browsing, you hear the pleasant din of dishes clanking--fitting indeed. \u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com/mercantile.html\">Farmhouse Mercantile\u003c/a>\u003cbr>\n4111 Hwy 128\u003cbr>\nBoonville, CA, 95415\u003cbr>\n(707) 895-3996\u003cbr>\nHours: Thurs.-Mon. 11am-5pm (closed Tues.-Wed.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.avbc.com/\">Anderson Valley Brewing Company\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/brewingco.jpg\" alt=\"Entering-and drinking-at the Anderson Valley Brewing Company\" title=\"Entering-and drinking-at the Anderson Valley Brewing Company\" width=\"500\" height=\"463\" class=\"alignnone size-full wp-image-8209\">\u003cbr>\n\u003cem>Entering--and drinking--at the Anderson Valley Brewing Company\u003c/em>\u003c/p>\n\u003cp>Before continuing on down the road, we backtracked a few blocks, turned down Highway 253, and quickly discovered the Anderson Valley Brewing Company. Now you can get their bottled beers in select grocery stores, but I was eager to see where they’re made and try some of the seasonal brews. If you're into factory tours (we're not), they offer them daily at 11:30 am and 3:00 pm. If you like \u003ca href=\"http://www.avbc.com/tour/disc-golf/\">disc golf\u003c/a> (we don’t), there’s that, too. And if you enjoy sampling numerous beers out of small glasses (we do), then you’re in for a treat. They offer a few different samplers, ranging from 5 glasses to 12 glasses. After a pretty lengthy discussion and unsolicited input from our fellow bar-mates, we decided on the 6 glass sampler with the Hop Ottin’ IPA, Boont Amber Ale, Winter Solstice, Deep Enders Dark Porter, Oatmeal Stout, and Brother David’s Triple Triple Ale. Let’s get the negatives out of the way first: Brother David’s is, in my humble opinion, some pretty raunchy beer. When I asked the gal at the bar what the story was, she didn’t have much to offer. She said it was a strong ale in the typical Belgium tradition. Hmm, I appreciate a Belgium beer just like the next girl, but this was different. It was incredibly strong, cloyingly sweet, and tasted much more like sherry than like beer. \u003c/p>\n\u003cp>But moving on, the Winter Solstice Seasonal Ale was absolutely delightful. It literally tastes of winter and afternoons by the fireplace, with a creamy flavor and hints of spice. And if you like IPA’s, theirs is hoppy and citrusy while the Deep Enders Porter is smooth with coffee undertones. We had a great time sampling and rating the beers and chatting with other locals and visitors. Do know that they don’t serve food here. I was envisioning more of a rustic, pub-style atmosphere for some reason, but in reality, it’s quite spare and airy. People brought pooches, families, Frisbees, and even a few picnic blankets. As I’m writing this, I’m reminded of how much I regret not getting a case of the Winter Solstice to take home, and how I need to seek it out here locally. Pronto. \u003c/p>\n\u003cp>\u003ca href=\"http://www.avbc.com/\">Anderson Valley Brewing Company\u003c/a>\u003cbr>\n17700 Hwy 253\u003cbr>\nBoonville, CA 95415-0505\u003cbr>\n(707) 895-BEER\u003cbr>\nHours: Daily 11am-6pm (with the exception of Fridays, 11am-7pm)\u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com/\">Philo Apple Farm\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/applefarm.jpg\" alt=\"Apples and Orchards at The Apple Farm\" title=\"Apples and Orchards at The Apple Farm\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-8208\">\u003cbr>\n\u003cem>Apples and Orchards at The Apple Farm\u003c/em>\u003c/p>\n\u003cp>Right up the road about 5 miles (northwest of Boonville on Hwy 128) is a small family farm with a lot of appeal. Upon turning down the little gravel road, you’ll notice the farm stand first. They believe in eating in season and eating as minimally processed food as possible. Their website reads: \u003c/p>\n\u003cblockquote>\u003cp> “Food preservation is a time honored way of stretching the harvest bounty between seasons. In our not too distant past it was an absolute necessity for our rural population. Many of the techniques and recipes that used to be handed down from mother to daughter are being lost in our fast-paced times. We hope to carry on the tradition.”\u003c/p>\u003c/blockquote>\n\u003cp>The farm stand is their way of carrying on this tradition. They sell a variety of local apples and their own jams, chutneys, syrups, and vinegars. I can’t remember the last time I saw a place where you pay using the honor system. But here, you mark down what you took on a clipboard, drop your money in a slot, and call it a day. Beyond the stand itself, there are beautiful grounds open to the public where you can explore the orchards, hidden little paths, the gardens, and the pigs and roosters. If you’re lucky, the resident dog with two different colored eyes will give you the grand tour. \u003c/p>\n\u003cp>Besides the farm stand, you can opt to stay at farm in one of their cottages. I haven’t had the pleasure myself, but they look fantastic. Each cottage is unique in design and has its own porch and fireplace. From what I gather, if you’re the type of person who loves good room service and a nightly turndown, this isn’t your place. It’s more independent and private--just as you’d expect after a quaint and secluded visit to the farm. \u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com/\">Philo Apple Farm\u003c/a>\u003cbr>\n18501 Greenwood Road\u003cbr>\nPhilo, CA 95466\u003cbr>\n(707) 895-2461\u003c/p>\n\u003cp>\u003ca href=\"http://www.toulousevineyards.com/\">Toulouse Winery\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/toulouse.jpg\" alt=\"The Winery Dogs at the Toulouse Tasting Room\" title=\"The Winery Dogs at the Toulouse Tasting Room\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-8234\">\u003cbr>\n\u003cem>The Winery Dogs at the Toulouse Tasting Room\u003c/em>\u003c/p>\n\u003cp>Before we headed home, I wanted to stop at Toulouse Winery after a few locals suggested that they had some of the best Pinot around. Little did I know, they have way more than that. Vern and Maxine Boltz began the boutique winery post-retirement in a quest to become growers and do something creative with their days. The Boltz’s do all of the winemaking and bottling on site--they even live above the winery. \u003c/p>\n\u003cp>From the affable winery dog, Tess, to the friendly owners who were doling out recipes and advice on the most scenic route home, you can tell they genuinely love what they do and want to share it with their visitors. The thing that often turns me away from wineries and wine tasting is all of the pretension and artifice. It makes me sweat. At Toulouse, I was calm and collected. The tasting room is in a warehouse-type space with barrels set up as causal tables, a concrete floor, and a bunch of dogs roaming around. My kind of place. They give you tasty cheese crackers, are laid back in their presentation of wine education, and there’s’ no pressure or expectation to buy--although we did. In addition to Pinot Noir, the region’s also well known for Gewürztraminer, a slightly sweet white wine. While I generally don’t love sweeter wines, Toulouse’s was subtle and had distinct floral notes that were surprisingly refreshing. Vern mentioned he’d been looking for the perfect breakfast wine for quite some time, and he’d finally nailed it. It was hard to leave Tess, Vern and Maxine behind, but it was growing dark and we had big plans of going the long way home--and returning soon. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.toulousevineyards.com/\">Toulouse Winery\u003c/a>\u003cbr>\n8001 Hwy 128 (P.O. Box 152)\u003cbr>\nPhilo, CA 95466\u003cbr>\n(707) 895-2828\u003cbr>\nHours: Mon.-Sun 11am-5pm\u003c/p>\n\n",
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"excerpt": "I'd driven through Boonville with my Dad and my sisters once, all too briefly en route to Mendocino. We stopped at the Boonville General Store for a sandwich and sat outside admiring the coolness of the little stretch of road and the delightfully slow pace of life. All along Hwy 128 there were orchards, farm stands, hidden hiking trails, and--of course--vineyards. I vowed to come back and do some exploring. ",
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"description": "I'd driven through Boonville with my Dad and my sisters once, all too briefly en route to Mendocino. We stopped at the Boonville General Store for a sandwich and sat outside admiring the coolness of the little stretch of road and the delightfully slow pace of life. All along Hwy 128 there were orchards, farm stands, hidden hiking trails, and--of course--vineyards. I vowed to come back and do some exploring. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/truck.jpg\" alt=\"The grounds of Philo Apple Farm\" title=\"The grounds of Philo Apple Farm\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-8213\">\u003cbr>\n\u003cem>The grounds of Philo's Apple Farm\u003c/em>\u003c/p>\n\u003cp>I'd driven through Boonville with my Dad and my sisters once, all too briefly en route to Mendocino. We stopped at the Boonville General Store for a sandwich and sat outside admiring the coolness of the little stretch of road and the delightfully slow pace of life. All along Hwy 128 there were orchards, farm stands, hidden hiking trails, and--of course--vineyards. I vowed to come back and do some exploring. \u003c/p>\n\u003cp>It did take me a good three years, but I returned last Friday for a one-day getaway with a dear friend, good wine, and great food. I’d actually wanted to make a weekend of it, stay at the \u003ca href=\"http://www.boonvillehotel.com/\">Boonville Hotel\u003c/a> and wile away a few days--but reality precludes such leisure at the moment, so we set out early and packed in as much as we could. A two hour (ish) drive, a stop at \u003ca href=\"http://www.flyinggoatcoffee.com/\">Flying Goat Coffee\u003c/a> in Santa Rosa for a little extra fuel, and we found ourselves in Anderson Valley (115 miles N of San Francisco on Hwy 128) right around lunchtime on a quiet, sunny fall day. Not only were we delighted by what we found, we both vowed to come back soon--and to stay just a bit longer. \u003c/p>\n\u003cp>\u003cstrong>The Boonville General Store\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/generalstore.jpg\" alt=\"Lunch at the Boonville General Store\" title=\"Lunch at the Boonville General Store\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-8210\">\u003cbr>\n \u003cem>Lunch at the Boonville General Store\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Right across from the \u003ca href=\"http://www.boonvillehotel.com/\">Boonville Hotel\u003c/a> sits this friendly, bustling café. Don’t let the name fool you. While they do have great provisions for picnics or treats to take home, it’s more a spot for creative, organic meals than it is a place to pick up a gallon of milk. They have cheeses, olives, amazing baked goods, jams, and pestos to grab-and-go for the road. But the idea is to take some time and eat there, either at one of the rustic indoor tables or on the breezy outdoor patio. For lunch, we shared one of the house pizzas and a sandwich of the day. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/generalstorelunch.jpg\" alt=\"Boonville General Store lunch\" title=\"Boonville General Store lunch\" width=\"500\" height=\"250\" class=\"alignnone size-full wp-image-8211\">\u003c/p>\n\u003cp>The pizza had a super thin-crust (automatic ten points in my book) and was made with goat cheese, caramelized onions, local pears, bacon, and sage. The slightly sweet crisp of pear balanced with the earthy goat cheese and salty bacon made for a perfect bite. The sandwich was equally good: an organic turkey melt with Swiss cheese, lettuce, tomato, and pesto on housemade honey wheat bread. We grabbed a few pieces of homemade candy corn for the road (would love to track down their recipe for these) and lingered a bit on the patio mapping out our next move. I hear on weekends the place is a mob scene with cyclists and bikers, so if you’re looking for peace and quiet, Sunday may not be your day. \u003c/p>\n\u003cp>\u003cstrong>Boonville General Store\u003c/strong>\u003cbr>\n17810 Farrer Ln.\u003cbr>\nBoonville, CA 95415\u003cbr>\n(707) 895-9477\u003cbr>\nHours: M-F 7:30am-3pm; Sat.-Sun. 8:30-3pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com/mercantile.html\">Farmhouse Mercantile\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/mercantile.jpg\" alt=\"Home and Garden Finds at the Farmhouse Mercantile\" title=\"Home and Garden Finds at the Farmhouse Mercantile\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-8212\">\u003cbr>\n\u003cem>Home and Garden Finds at the Farmhouse Mercantile\u003c/em>\u003c/p>\n\u003cp>After lunch, we wandered down the road to the Farmhouse Mercantile, a local shop that stocks everything from unique kitchen tools, to vintage papers, paintings, tablecloths and local preserves. The owners are the folks behind \u003ca href=\"http://www.philoapplefarm.com/stand.html\">Philo's Apple Farm\u003c/a>, and they certainly have a brilliant eye for unique home and garden goods. They've hand-selected products you don't see in your everyday chain stores. From tiny whisks to mini Lodge cast-iron pans sized perfectly to fry a single egg (sheer brilliance), they've got it all. A sweet spot for gifts or to treat yourself to a post-lunch treat--precisely what I did with a new, shiny corkscrew. There’s an adjoining café so while you’re browsing, you hear the pleasant din of dishes clanking--fitting indeed. \u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com/mercantile.html\">Farmhouse Mercantile\u003c/a>\u003cbr>\n4111 Hwy 128\u003cbr>\nBoonville, CA, 95415\u003cbr>\n(707) 895-3996\u003cbr>\nHours: Thurs.-Mon. 11am-5pm (closed Tues.-Wed.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.avbc.com/\">Anderson Valley Brewing Company\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/brewingco.jpg\" alt=\"Entering-and drinking-at the Anderson Valley Brewing Company\" title=\"Entering-and drinking-at the Anderson Valley Brewing Company\" width=\"500\" height=\"463\" class=\"alignnone size-full wp-image-8209\">\u003cbr>\n\u003cem>Entering--and drinking--at the Anderson Valley Brewing Company\u003c/em>\u003c/p>\n\u003cp>Before continuing on down the road, we backtracked a few blocks, turned down Highway 253, and quickly discovered the Anderson Valley Brewing Company. Now you can get their bottled beers in select grocery stores, but I was eager to see where they’re made and try some of the seasonal brews. If you're into factory tours (we're not), they offer them daily at 11:30 am and 3:00 pm. If you like \u003ca href=\"http://www.avbc.com/tour/disc-golf/\">disc golf\u003c/a> (we don’t), there’s that, too. And if you enjoy sampling numerous beers out of small glasses (we do), then you’re in for a treat. They offer a few different samplers, ranging from 5 glasses to 12 glasses. After a pretty lengthy discussion and unsolicited input from our fellow bar-mates, we decided on the 6 glass sampler with the Hop Ottin’ IPA, Boont Amber Ale, Winter Solstice, Deep Enders Dark Porter, Oatmeal Stout, and Brother David’s Triple Triple Ale. Let’s get the negatives out of the way first: Brother David’s is, in my humble opinion, some pretty raunchy beer. When I asked the gal at the bar what the story was, she didn’t have much to offer. She said it was a strong ale in the typical Belgium tradition. Hmm, I appreciate a Belgium beer just like the next girl, but this was different. It was incredibly strong, cloyingly sweet, and tasted much more like sherry than like beer. \u003c/p>\n\u003cp>But moving on, the Winter Solstice Seasonal Ale was absolutely delightful. It literally tastes of winter and afternoons by the fireplace, with a creamy flavor and hints of spice. And if you like IPA’s, theirs is hoppy and citrusy while the Deep Enders Porter is smooth with coffee undertones. We had a great time sampling and rating the beers and chatting with other locals and visitors. Do know that they don’t serve food here. I was envisioning more of a rustic, pub-style atmosphere for some reason, but in reality, it’s quite spare and airy. People brought pooches, families, Frisbees, and even a few picnic blankets. As I’m writing this, I’m reminded of how much I regret not getting a case of the Winter Solstice to take home, and how I need to seek it out here locally. Pronto. \u003c/p>\n\u003cp>\u003ca href=\"http://www.avbc.com/\">Anderson Valley Brewing Company\u003c/a>\u003cbr>\n17700 Hwy 253\u003cbr>\nBoonville, CA 95415-0505\u003cbr>\n(707) 895-BEER\u003cbr>\nHours: Daily 11am-6pm (with the exception of Fridays, 11am-7pm)\u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com/\">Philo Apple Farm\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/applefarm.jpg\" alt=\"Apples and Orchards at The Apple Farm\" title=\"Apples and Orchards at The Apple Farm\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-8208\">\u003cbr>\n\u003cem>Apples and Orchards at The Apple Farm\u003c/em>\u003c/p>\n\u003cp>Right up the road about 5 miles (northwest of Boonville on Hwy 128) is a small family farm with a lot of appeal. Upon turning down the little gravel road, you’ll notice the farm stand first. They believe in eating in season and eating as minimally processed food as possible. Their website reads: \u003c/p>\n\u003cblockquote>\u003cp> “Food preservation is a time honored way of stretching the harvest bounty between seasons. In our not too distant past it was an absolute necessity for our rural population. Many of the techniques and recipes that used to be handed down from mother to daughter are being lost in our fast-paced times. We hope to carry on the tradition.”\u003c/p>\u003c/blockquote>\n\u003cp>The farm stand is their way of carrying on this tradition. They sell a variety of local apples and their own jams, chutneys, syrups, and vinegars. I can’t remember the last time I saw a place where you pay using the honor system. But here, you mark down what you took on a clipboard, drop your money in a slot, and call it a day. Beyond the stand itself, there are beautiful grounds open to the public where you can explore the orchards, hidden little paths, the gardens, and the pigs and roosters. If you’re lucky, the resident dog with two different colored eyes will give you the grand tour. \u003c/p>\n\u003cp>Besides the farm stand, you can opt to stay at farm in one of their cottages. I haven’t had the pleasure myself, but they look fantastic. Each cottage is unique in design and has its own porch and fireplace. From what I gather, if you’re the type of person who loves good room service and a nightly turndown, this isn’t your place. It’s more independent and private--just as you’d expect after a quaint and secluded visit to the farm. \u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com/\">Philo Apple Farm\u003c/a>\u003cbr>\n18501 Greenwood Road\u003cbr>\nPhilo, CA 95466\u003cbr>\n(707) 895-2461\u003c/p>\n\u003cp>\u003ca href=\"http://www.toulousevineyards.com/\">Toulouse Winery\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/toulouse.jpg\" alt=\"The Winery Dogs at the Toulouse Tasting Room\" title=\"The Winery Dogs at the Toulouse Tasting Room\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-8234\">\u003cbr>\n\u003cem>The Winery Dogs at the Toulouse Tasting Room\u003c/em>\u003c/p>\n\u003cp>Before we headed home, I wanted to stop at Toulouse Winery after a few locals suggested that they had some of the best Pinot around. Little did I know, they have way more than that. Vern and Maxine Boltz began the boutique winery post-retirement in a quest to become growers and do something creative with their days. The Boltz’s do all of the winemaking and bottling on site--they even live above the winery. \u003c/p>\n\u003cp>From the affable winery dog, Tess, to the friendly owners who were doling out recipes and advice on the most scenic route home, you can tell they genuinely love what they do and want to share it with their visitors. The thing that often turns me away from wineries and wine tasting is all of the pretension and artifice. It makes me sweat. At Toulouse, I was calm and collected. The tasting room is in a warehouse-type space with barrels set up as causal tables, a concrete floor, and a bunch of dogs roaming around. My kind of place. They give you tasty cheese crackers, are laid back in their presentation of wine education, and there’s’ no pressure or expectation to buy--although we did. In addition to Pinot Noir, the region’s also well known for Gewürztraminer, a slightly sweet white wine. While I generally don’t love sweeter wines, Toulouse’s was subtle and had distinct floral notes that were surprisingly refreshing. Vern mentioned he’d been looking for the perfect breakfast wine for quite some time, and he’d finally nailed it. It was hard to leave Tess, Vern and Maxine behind, but it was growing dark and we had big plans of going the long way home--and returning soon. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.toulousevineyards.com/\">Toulouse Winery\u003c/a>\u003cbr>\n8001 Hwy 128 (P.O. Box 152)\u003cbr>\nPhilo, CA 95466\u003cbr>\n(707) 895-2828\u003cbr>\nHours: Mon.-Sun 11am-5pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "16th Annual Shuck & Swallow Oyster Challenge",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-025.jpg\" alt=\"Shuck and Swallow Oyster Challenge\" title=\"Shuck and Swallow Oyster Challenge\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-7266\">\u003cbr>\n\u003cem>Team Sauce's strategy: an array of accoutrement to ease down the sucking process \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>155 oysters\u003c/strong>, \u003cstrong>10 minutes\u003c/strong>, \u003cstrong>1 stomach of steel\u003c/strong>...that's what it takes to be the reigning champ of \u003cstrong>McCormick & Kuleto's 16th Annual Shuck & Swallow Oyster Challenge\u003c/strong>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-036.jpg\" alt=\"Shuck and Swallow Oyster Challenge Winners\" title=\"Shuck and Swallow Oyster Challenge Winners\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7267\">\u003cbr>\n\u003cem>Reigning Champs 2 years in a row: Aaron Young and Ryan Seamus (Team Farallon)\u003c/em>\u003c/p>\n\u003cp>That's right, Team Farallon took down \u003cstrong>155 oysters\u003c/strong> with Ryan Seamus shucking at the speed of light, and Aaron Young showcasing his perfected method of swallowing \u003cem>and\u003c/em> spitting. \u003c/p>\n\u003cp>Young divulged that his secret to success was in keeping a glass of \u003cstrong>Muscadet wine\u003c/strong> by his side to rinse out and refresh his palate over the course of downing an absurd number of oysters. He claimed that the acidity of the wine helped to wash out the taste and keep his eye on the prize.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I came home curious to learn more about Young's secret weapon. Wikipedia confirmed that Muscadets are indeed \"fresh, crisp, and acidic, light-bodied, and almost always dry with very little, if any residual sugar. Left over carbon dioxide from the bottling process can leave the wines with a slight prickly sensation.\" Just the kind of sensation one may seek out when trying to cut the buttery flavor and texture of oysters I suspect. \u003c/p>\n\u003cp>As I read on, my suspicions were once again confirmed! Turns out, \u003cstrong>Jon Bonné\u003c/strong>, wine editor of the San Francisco Chronicle, had in fact called Muscadet -- the minerally white wine of France's Loire Valley -- \"\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/09/28/WIBJS9H5L.DTL&type=wine\">the perfect oyster wine\u003c/a>\" back in 2005. It was this bold statement that actually led to another bacchanalian oyster-centric event of SF past: \u003cstrong>The Great Oyster Smackdown of 2007\u003c/strong>, which pit fresh, fruit-driven West Coast wines against minerally, lean French wines. Check out that gem of an article if you're interested in finding out which wines won out as the best pairing for raw Pacific oysters.\u003c/p>\n\u003cp>Sorry for the digression. Back to the Shuck & Swallow of 2009.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-004.jpg\" alt=\"shuck and swallow oyster challenge\" title=\"shuck and swallow oyster challenge\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7261\">\u003cbr>\n\u003cem>Team Asia de Cuba's Strategy: cute t-shirts and pregame bloody mary shooters\u003c/em>\u003c/p>\n\u003cp>Bay Area radio personality Sterling James returned for the 12th year in a row as the presiding Master of Ceremonies, and the Deadlies Band provided some surferdelic tunes for the dozen or so teams (one shucker, 1 swallower) from Bay Area restaurants. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-024.jpg\" alt=\"oyster-shuck-and-swallow-McCormick & Kuleto's\" title=\"oyster-shuck-and-swallow-McCormick & Kuleto's\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7265\">\u003cbr>\n\u003cem>Home Team McCormick & Kuleto's: Sarber and Roger, shucked and sucked 84 bad boys. I counted them myself.\u003c/em>\u003c/p>\n\u003cp>Celebrity and media judges included Chef Ryan Scott, Liam Mayclem, host of CBS's Eye on the Bay, Lynne Char Bennett from SF Chronicle, Sarah Duxbury from SF Business Times, Kathleen Jay from SF Examiner, Matt McFetridge from Northside SF Publications, Erin Roth from WHERE Magazine, Icky from KLLC-FM, Jayn from Alice 97.3, Kimmie Taylor from 102.9 KBLX, among others (including yours truly).\u003c/p>\n\u003cp>There was Blood…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-018.jpg\" alt=\"oyster-shuck-and-swallow\" title=\"oyster-shuck-and-swallow\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7264\">\u003cbr>\n\u003cem>Yeah...ouch.\u003c/em>\u003c/p>\n\u003cp>Sweat...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-013.jpg\" alt=\"oyster-shuck-and-swallow\" title=\"oyster-shuck-and-swallow\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7263\">\u003cbr>\n\u003cem>Actually, Roger from McCormick & Kuleto's was cool as a cucumber. Made it look downright easy.\u003c/em>\u003c/p>\n\u003cp>...and Oyster Juice.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-012.jpg\" alt=\"oyster-shuck-and-swallow\" title=\"oyster-shuck-and-swallow\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7262\">\u003cbr>\n\u003cem>The Swallowing half of Team Anchor & Hope\u003c/em>\u003c/p>\n\u003cp>Following the competition, a $30 per person oyster and wine tasting, benefiting \u003ca href=\"http://marinemammalcenter.org/\">The Marine Mammal Center\u003c/a> was held. The Marine Mammal Center saves seals, rescues and provides veterinary care for injured marine mammals along 600 miles of California coast, and educates the public about ocean health.\u003c/p>\n\u003cp>6 different oysters and 12 different wines were featured. My favorites of each were the \u003cstrong>Sinku Oysters from Denman Island, British Columbia\u003c/strong> -- salty (due to the cold water where they grow), meaty, creamy and rich -- and the \u003cstrong>Morgan Sauvignon Blanc, Monterey, CA 2008\u003c/strong> -- crisp and apricoty.\u003c/p>\n\u003cp>It may be a long long while until some of yesterday's contestants can even look at an oyster again, but I bet many of the spectators are hooked for life. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-038.jpg\" alt=\"oyster-shuck-and-swallow-spectators\" title=\"oyster-shuck-and-swallow-spectators\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7268\">\u003cbr>\n\u003cem>Dominic (9-years-old, Shuck & Swallow three-year veteran, oyster count for the evening: 47) and fellow oyster lover, Tu.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>16th Annual Shuck & Swallow Oyster Challenge\u003c/strong>\u003cbr>\nGhiradelli Square / McCormick & Kuleto's\u003cbr>\nOctober 6, 2009\u003c/p>\n\n",
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"excerpt": "155 oysters, 10 minutes, 1 stomach of steel...that's what it takes to be the reigning champ of McCormick & Kuleto's 16th Annual Shuck & Swallow Oyster Challenge. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-025.jpg\" alt=\"Shuck and Swallow Oyster Challenge\" title=\"Shuck and Swallow Oyster Challenge\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-7266\">\u003cbr>\n\u003cem>Team Sauce's strategy: an array of accoutrement to ease down the sucking process \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>155 oysters\u003c/strong>, \u003cstrong>10 minutes\u003c/strong>, \u003cstrong>1 stomach of steel\u003c/strong>...that's what it takes to be the reigning champ of \u003cstrong>McCormick & Kuleto's 16th Annual Shuck & Swallow Oyster Challenge\u003c/strong>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-036.jpg\" alt=\"Shuck and Swallow Oyster Challenge Winners\" title=\"Shuck and Swallow Oyster Challenge Winners\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7267\">\u003cbr>\n\u003cem>Reigning Champs 2 years in a row: Aaron Young and Ryan Seamus (Team Farallon)\u003c/em>\u003c/p>\n\u003cp>That's right, Team Farallon took down \u003cstrong>155 oysters\u003c/strong> with Ryan Seamus shucking at the speed of light, and Aaron Young showcasing his perfected method of swallowing \u003cem>and\u003c/em> spitting. \u003c/p>\n\u003cp>Young divulged that his secret to success was in keeping a glass of \u003cstrong>Muscadet wine\u003c/strong> by his side to rinse out and refresh his palate over the course of downing an absurd number of oysters. He claimed that the acidity of the wine helped to wash out the taste and keep his eye on the prize.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I came home curious to learn more about Young's secret weapon. Wikipedia confirmed that Muscadets are indeed \"fresh, crisp, and acidic, light-bodied, and almost always dry with very little, if any residual sugar. Left over carbon dioxide from the bottling process can leave the wines with a slight prickly sensation.\" Just the kind of sensation one may seek out when trying to cut the buttery flavor and texture of oysters I suspect. \u003c/p>\n\u003cp>As I read on, my suspicions were once again confirmed! Turns out, \u003cstrong>Jon Bonné\u003c/strong>, wine editor of the San Francisco Chronicle, had in fact called Muscadet -- the minerally white wine of France's Loire Valley -- \"\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/09/28/WIBJS9H5L.DTL&type=wine\">the perfect oyster wine\u003c/a>\" back in 2005. It was this bold statement that actually led to another bacchanalian oyster-centric event of SF past: \u003cstrong>The Great Oyster Smackdown of 2007\u003c/strong>, which pit fresh, fruit-driven West Coast wines against minerally, lean French wines. Check out that gem of an article if you're interested in finding out which wines won out as the best pairing for raw Pacific oysters.\u003c/p>\n\u003cp>Sorry for the digression. Back to the Shuck & Swallow of 2009.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-004.jpg\" alt=\"shuck and swallow oyster challenge\" title=\"shuck and swallow oyster challenge\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7261\">\u003cbr>\n\u003cem>Team Asia de Cuba's Strategy: cute t-shirts and pregame bloody mary shooters\u003c/em>\u003c/p>\n\u003cp>Bay Area radio personality Sterling James returned for the 12th year in a row as the presiding Master of Ceremonies, and the Deadlies Band provided some surferdelic tunes for the dozen or so teams (one shucker, 1 swallower) from Bay Area restaurants. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-024.jpg\" alt=\"oyster-shuck-and-swallow-McCormick & Kuleto's\" title=\"oyster-shuck-and-swallow-McCormick & Kuleto's\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7265\">\u003cbr>\n\u003cem>Home Team McCormick & Kuleto's: Sarber and Roger, shucked and sucked 84 bad boys. I counted them myself.\u003c/em>\u003c/p>\n\u003cp>Celebrity and media judges included Chef Ryan Scott, Liam Mayclem, host of CBS's Eye on the Bay, Lynne Char Bennett from SF Chronicle, Sarah Duxbury from SF Business Times, Kathleen Jay from SF Examiner, Matt McFetridge from Northside SF Publications, Erin Roth from WHERE Magazine, Icky from KLLC-FM, Jayn from Alice 97.3, Kimmie Taylor from 102.9 KBLX, among others (including yours truly).\u003c/p>\n\u003cp>There was Blood…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-018.jpg\" alt=\"oyster-shuck-and-swallow\" title=\"oyster-shuck-and-swallow\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7264\">\u003cbr>\n\u003cem>Yeah...ouch.\u003c/em>\u003c/p>\n\u003cp>Sweat...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-013.jpg\" alt=\"oyster-shuck-and-swallow\" title=\"oyster-shuck-and-swallow\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7263\">\u003cbr>\n\u003cem>Actually, Roger from McCormick & Kuleto's was cool as a cucumber. Made it look downright easy.\u003c/em>\u003c/p>\n\u003cp>...and Oyster Juice.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-012.jpg\" alt=\"oyster-shuck-and-swallow\" title=\"oyster-shuck-and-swallow\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7262\">\u003cbr>\n\u003cem>The Swallowing half of Team Anchor & Hope\u003c/em>\u003c/p>\n\u003cp>Following the competition, a $30 per person oyster and wine tasting, benefiting \u003ca href=\"http://marinemammalcenter.org/\">The Marine Mammal Center\u003c/a> was held. The Marine Mammal Center saves seals, rescues and provides veterinary care for injured marine mammals along 600 miles of California coast, and educates the public about ocean health.\u003c/p>\n\u003cp>6 different oysters and 12 different wines were featured. My favorites of each were the \u003cstrong>Sinku Oysters from Denman Island, British Columbia\u003c/strong> -- salty (due to the cold water where they grow), meaty, creamy and rich -- and the \u003cstrong>Morgan Sauvignon Blanc, Monterey, CA 2008\u003c/strong> -- crisp and apricoty.\u003c/p>\n\u003cp>It may be a long long while until some of yesterday's contestants can even look at an oyster again, but I bet many of the spectators are hooked for life. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-038.jpg\" alt=\"oyster-shuck-and-swallow-spectators\" title=\"oyster-shuck-and-swallow-spectators\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7268\">\u003cbr>\n\u003cem>Dominic (9-years-old, Shuck & Swallow three-year veteran, oyster count for the evening: 47) and fellow oyster lover, Tu.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>16th Annual Shuck & Swallow Oyster Challenge\u003c/strong>\u003cbr>\nGhiradelli Square / McCormick & Kuleto's\u003cbr>\nOctober 6, 2009\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Harvest Time: Robert Sinskey Vineyards",
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"content": "\u003cp>Stephanie Miller, the assistant vineyard manager at \u003ca href=\"http://robertsinskey.com\">Robert Sinskey Vineyards\u003c/a>, pulled back the lid of a knee-high wooden bin and plunged her hand wrist-deep in a thick layer of squashed mulberry-colored grapes. Sweeping them back to reveal the bright purple juice below, she dipped in a glass and held out a taste. A little sweet, a little sharp, the cloudy juice was speckled with bits of grape and froth, buoyant and lively with yeasts and natural sugars. \u003c/p>\n\u003cp>A couple of years from now, this same stuff will be a suave Napa Valley Pinot Noir. But on this warm morning at the beginning of the 2009 harvest, these grapes are just a day or two off the vine, busily fermenting their way from juice to wine. \u003c/p>\n\u003cp>Surrounding these wooden bins are the hulking stainless-steel vats more typical of a modern winery, into which most of Sinskey's juice goes. But, as Miller explained, for this small pick, taken from one particular vineyard block that ripened early, letting the grapes ferment the old-fashioned way seemed just fine.\u003c/p>\n\u003cp>It fits right in with the style of the vineyard, a family-run place where sheep roam as four-footed weed whackers during the winter, munching down the weeds and cover crops before the fruit sets. Around the blocks of grapes are hedgerows and trees dotted with raptor perches and owl boxes, providing habitat for birds and beneficial insects. Hawks soar overhead, keeping hungry eyes on the mice and gophers below. Organic since 2001, the vineyards were certified biodynamic in 2007, following the methods laid out by Austrian philosopher/educator/polymath \u003ca href=\"http://en.wikipedia.org/wiki/Rudolf_Steiner\">Rudolf Steiner\u003c/a> (1861-1925), under the down-to-earth eye of vineyard manager (and livestock wrangler) Debby Zygielbaum.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/sheep500.jpg\" alt=\"Sheep on the farm\" title=\"Sheep on the farm\" width=\"300\" height=\"460\" class=\"alignnone size-full wp-image-6765\">\u003cbr>\n\u003cem>Sheep on the farm. Photo by Robert Sinskey\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are many layers to biodynamic farming, but the basic premise involves taking organics one step further to create a holistic, \"closed circle\" ecosystem whereby all the land's fertility needs can be met on site. Animals provide manure, for example, manure goes into compost, compost goes into soil that then grows grass to feed the animals. \u003c/p>\n\u003cp>Hence the sheep, and the on-site composting program that transforms a good portion of the winery's spent grape pomace into a rich organic soil booster. That's just the tip of Steiner's philosophy, however. As a philosopher with a mystical Christian bent, Steiner's agricultural experiments in the face of industrial, post-WWI devastation blended time-honored Northern European folk traditions (planting by the phases of the moon, assigning the calendar \"root days\" and \"fruit days\" based on planetary movements) with his own personal beliefs in astral energy planes and more.\u003c/p>\n\u003cp>Walking a path between the grapes, Miller quotes a friend and fellow biodynamic farmer as saying, \"You can farm on your knees or on your feet.\" Meaning that you can follow Steiner's dictates as a spiritual practice or as a practical how-to; either way, the results speak for themselves. Do you have to believe that a cow's horn symbolizes a kind of bridge between the earth and the sun, and that adding manure aged for months inside a buried cow's horn to your compost will energize your plants? \u003c/p>\n\u003cp>Perhaps, perhaps not. But there's no denying that building an intimacy with every aspect of a piece of land, from the way the wind moves over it to what weeds grow there, builds an awareness that translates into deep knowledge, informed by care and maybe even love. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/grapes500.jpg\" alt=\"Grapes on the vine\" title=\"Grapes on the vine\" width=\"500\" height=\"326\" class=\"alignnone size-full wp-image-6767\">\u003cbr>\n\u003cem>Grapes on the vine. Photo by Robert Sinskey\u003c/em> \u003c/p>\n\u003cp>Hanging on the cusp of harvest, the grapes are vividly indigo, green-gold, rose amber or plum black. The land itself feels rich with life, from the bees darting in and out of the flowering weeds below to the birds pecking their portion of the harvest from the ends of the rows. \u003c/p>\n\u003cp>The Zinfandel grapes are almost comically huge, ripe-to-bursting clusters hanging blue-black in the hot early-autumn sunshine. The Pinot Noir berries are smaller and shyer, almost dainty, the Cabernet Sauvignon vines looking straight out of a \u003ca href=\"http://en.wikipedia.org/wiki/Claude_Chabrol\">Claude Chabrol\u003c/a> film. Muscat, clear gold, is unmistakable, the juice sugar sweet with a hint of musk. I remember reading a description of a summer morning in Venice as having \"light like pink grapes\" and these clusters of rosy Pinot Gris turn the simile suddenly clear. \u003c/p>\n\u003cp>All well and good. But how do the wines taste? After visiting numerous blocks of Sinskey's grapes, growing in the Stag's Leap and Carneros appellations, Miller takes me back to the elegant public tasting room on the Silverado Trail. Here, too, the idea of a self-fufilling ecosystem continues. \u003c/p>\n\u003cp>Wine is, after all, meant to drunk with food. So there is a small but lovely open kitchen adjoining the tasting room, where house chef Alex Bolduc whips up small complementary palate-teasers to accompany the $20 tasting flights, using produce harvested in the surrounding kitchen garden. The winery also runs special culinary tours ($50 per person, by appointment), in which guests get a guided tour through both the caves and the gardens, followed by a wine, cheese, and charcuterie tasting. It helps, of course, that Sinskey's culinary director is his wife, Maria Helm Sinskey, well-known \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060013966/kqedorg-20\">cookbook author\u003c/a> and formerly the highly acclaimed chef of San Francisco's PlumpJack restaurant. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/vkitchen5001.jpg\" alt=\"The open kitchen in the tasting room\" title=\"The open kitchen in the tasting room\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-6771\">\u003cbr>\n\u003cem>The open kitchen in the tasting room. Photo by Robert Sinskey\u003c/em>\u003c/p>\n\u003cp>The day I visited, Bolduc was simmering a batch of pear butter on the stove, made with green pears harvested from the Sinskeys' backyard. Once finished, it would jarred and sold in the tasting room or used on the menu of one of the winery's popular wine-club dinners, held every few months. While wine-club members get first dibs at reservations, interested diners can always call to see if any seats are available. Upcoming dinners include a \u003ca href=\"http://www.robertsinskey.com/Events/736/Fall-Equinox-Dinner-at-RSV\">Fall Equinox Dinner\u003c/a> on Sept. 19th, and a \u003ca href=\"http://www.robertsinskey.com/Events/737/Harvest-Dinner-at-RSV\">Harvest Dinner\u003c/a> on Oct. 24th. The price for six courses accompanied by wine is $175 per person. \u003c/p>\n\u003cp>In the tasting room, I nibbled a bit of aged gouda dotted with homemade plum jam, alongside a buttery mini-quiche filled with tatsoi, roasted onions, and cream, a moist gougere and some delectable slivers of pizza hot from the wood-burning oven. (Pizza Thursdays, a new development, are not to be missed). \u003c/p>\n\u003cp>And then there were the wines. I've long been a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/24/drinking-with-mr-pink/\">fan\u003c/a> of Sinskey's Vin Gris as a elegant summer cooler. But the pours were more autumnal that day, starting with the Vandal Vineyard Pinot Noir. This parcel gets temperatures some 10 to 15 degrees warmer, bringing out the juicy richness and depth of the fruit, with hints of leather and smoke. \"It's a more masculine wine,\" suggests sales manager Meg Barkley, and I have to agree: it seems to call out for leg of lamb, deep leather armchairs, dark wood paneling and a roaring fire. \u003c/p>\n\u003cp>A Pinot Noir from the Three Amigos parcel, some 5 to 7 miles away, is quite different, leaner and lighter, with less smoke and more cherry. \"This one's my duck wine,\" says Barkely. \u003c/p>\n\u003cp>Sinskey only recently started doing single-designation Pinots, and the choice of vineyards changes from year to year, depending on the quality of the fruit. \u003c/p>\n\u003cp>It's one more part of the winemaking philosophy espoused by owner Rob and his longtime vintner, Jeff Virdig, who has been working with Sinskey since 1991: bring the fruit to its peak, then get out of the way and let the grapes express their own truth. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nFor information and reservations for upcoming dinners, call 800.869.2030 or 707.944.9090, ext. 119.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Down the road, this frothy juice will become a suave Napa Valley Pinot Noir. But on this hot September morning at the beginning of the 2009 harvest at Robert Sinskey Vineyards, these grapes are just a day or two off the vine, busily fermenting its way from juice to wine. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Stephanie Miller, the assistant vineyard manager at \u003ca href=\"http://robertsinskey.com\">Robert Sinskey Vineyards\u003c/a>, pulled back the lid of a knee-high wooden bin and plunged her hand wrist-deep in a thick layer of squashed mulberry-colored grapes. Sweeping them back to reveal the bright purple juice below, she dipped in a glass and held out a taste. A little sweet, a little sharp, the cloudy juice was speckled with bits of grape and froth, buoyant and lively with yeasts and natural sugars. \u003c/p>\n\u003cp>A couple of years from now, this same stuff will be a suave Napa Valley Pinot Noir. But on this warm morning at the beginning of the 2009 harvest, these grapes are just a day or two off the vine, busily fermenting their way from juice to wine. \u003c/p>\n\u003cp>Surrounding these wooden bins are the hulking stainless-steel vats more typical of a modern winery, into which most of Sinskey's juice goes. But, as Miller explained, for this small pick, taken from one particular vineyard block that ripened early, letting the grapes ferment the old-fashioned way seemed just fine.\u003c/p>\n\u003cp>It fits right in with the style of the vineyard, a family-run place where sheep roam as four-footed weed whackers during the winter, munching down the weeds and cover crops before the fruit sets. Around the blocks of grapes are hedgerows and trees dotted with raptor perches and owl boxes, providing habitat for birds and beneficial insects. Hawks soar overhead, keeping hungry eyes on the mice and gophers below. Organic since 2001, the vineyards were certified biodynamic in 2007, following the methods laid out by Austrian philosopher/educator/polymath \u003ca href=\"http://en.wikipedia.org/wiki/Rudolf_Steiner\">Rudolf Steiner\u003c/a> (1861-1925), under the down-to-earth eye of vineyard manager (and livestock wrangler) Debby Zygielbaum.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/sheep500.jpg\" alt=\"Sheep on the farm\" title=\"Sheep on the farm\" width=\"300\" height=\"460\" class=\"alignnone size-full wp-image-6765\">\u003cbr>\n\u003cem>Sheep on the farm. Photo by Robert Sinskey\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are many layers to biodynamic farming, but the basic premise involves taking organics one step further to create a holistic, \"closed circle\" ecosystem whereby all the land's fertility needs can be met on site. Animals provide manure, for example, manure goes into compost, compost goes into soil that then grows grass to feed the animals. \u003c/p>\n\u003cp>Hence the sheep, and the on-site composting program that transforms a good portion of the winery's spent grape pomace into a rich organic soil booster. That's just the tip of Steiner's philosophy, however. As a philosopher with a mystical Christian bent, Steiner's agricultural experiments in the face of industrial, post-WWI devastation blended time-honored Northern European folk traditions (planting by the phases of the moon, assigning the calendar \"root days\" and \"fruit days\" based on planetary movements) with his own personal beliefs in astral energy planes and more.\u003c/p>\n\u003cp>Walking a path between the grapes, Miller quotes a friend and fellow biodynamic farmer as saying, \"You can farm on your knees or on your feet.\" Meaning that you can follow Steiner's dictates as a spiritual practice or as a practical how-to; either way, the results speak for themselves. Do you have to believe that a cow's horn symbolizes a kind of bridge between the earth and the sun, and that adding manure aged for months inside a buried cow's horn to your compost will energize your plants? \u003c/p>\n\u003cp>Perhaps, perhaps not. But there's no denying that building an intimacy with every aspect of a piece of land, from the way the wind moves over it to what weeds grow there, builds an awareness that translates into deep knowledge, informed by care and maybe even love. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/grapes500.jpg\" alt=\"Grapes on the vine\" title=\"Grapes on the vine\" width=\"500\" height=\"326\" class=\"alignnone size-full wp-image-6767\">\u003cbr>\n\u003cem>Grapes on the vine. Photo by Robert Sinskey\u003c/em> \u003c/p>\n\u003cp>Hanging on the cusp of harvest, the grapes are vividly indigo, green-gold, rose amber or plum black. The land itself feels rich with life, from the bees darting in and out of the flowering weeds below to the birds pecking their portion of the harvest from the ends of the rows. \u003c/p>\n\u003cp>The Zinfandel grapes are almost comically huge, ripe-to-bursting clusters hanging blue-black in the hot early-autumn sunshine. The Pinot Noir berries are smaller and shyer, almost dainty, the Cabernet Sauvignon vines looking straight out of a \u003ca href=\"http://en.wikipedia.org/wiki/Claude_Chabrol\">Claude Chabrol\u003c/a> film. Muscat, clear gold, is unmistakable, the juice sugar sweet with a hint of musk. I remember reading a description of a summer morning in Venice as having \"light like pink grapes\" and these clusters of rosy Pinot Gris turn the simile suddenly clear. \u003c/p>\n\u003cp>All well and good. But how do the wines taste? After visiting numerous blocks of Sinskey's grapes, growing in the Stag's Leap and Carneros appellations, Miller takes me back to the elegant public tasting room on the Silverado Trail. Here, too, the idea of a self-fufilling ecosystem continues. \u003c/p>\n\u003cp>Wine is, after all, meant to drunk with food. So there is a small but lovely open kitchen adjoining the tasting room, where house chef Alex Bolduc whips up small complementary palate-teasers to accompany the $20 tasting flights, using produce harvested in the surrounding kitchen garden. The winery also runs special culinary tours ($50 per person, by appointment), in which guests get a guided tour through both the caves and the gardens, followed by a wine, cheese, and charcuterie tasting. It helps, of course, that Sinskey's culinary director is his wife, Maria Helm Sinskey, well-known \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060013966/kqedorg-20\">cookbook author\u003c/a> and formerly the highly acclaimed chef of San Francisco's PlumpJack restaurant. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/vkitchen5001.jpg\" alt=\"The open kitchen in the tasting room\" title=\"The open kitchen in the tasting room\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-6771\">\u003cbr>\n\u003cem>The open kitchen in the tasting room. Photo by Robert Sinskey\u003c/em>\u003c/p>\n\u003cp>The day I visited, Bolduc was simmering a batch of pear butter on the stove, made with green pears harvested from the Sinskeys' backyard. Once finished, it would jarred and sold in the tasting room or used on the menu of one of the winery's popular wine-club dinners, held every few months. While wine-club members get first dibs at reservations, interested diners can always call to see if any seats are available. Upcoming dinners include a \u003ca href=\"http://www.robertsinskey.com/Events/736/Fall-Equinox-Dinner-at-RSV\">Fall Equinox Dinner\u003c/a> on Sept. 19th, and a \u003ca href=\"http://www.robertsinskey.com/Events/737/Harvest-Dinner-at-RSV\">Harvest Dinner\u003c/a> on Oct. 24th. The price for six courses accompanied by wine is $175 per person. \u003c/p>\n\u003cp>In the tasting room, I nibbled a bit of aged gouda dotted with homemade plum jam, alongside a buttery mini-quiche filled with tatsoi, roasted onions, and cream, a moist gougere and some delectable slivers of pizza hot from the wood-burning oven. (Pizza Thursdays, a new development, are not to be missed). \u003c/p>\n\u003cp>And then there were the wines. I've long been a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/24/drinking-with-mr-pink/\">fan\u003c/a> of Sinskey's Vin Gris as a elegant summer cooler. But the pours were more autumnal that day, starting with the Vandal Vineyard Pinot Noir. This parcel gets temperatures some 10 to 15 degrees warmer, bringing out the juicy richness and depth of the fruit, with hints of leather and smoke. \"It's a more masculine wine,\" suggests sales manager Meg Barkley, and I have to agree: it seems to call out for leg of lamb, deep leather armchairs, dark wood paneling and a roaring fire. \u003c/p>\n\u003cp>A Pinot Noir from the Three Amigos parcel, some 5 to 7 miles away, is quite different, leaner and lighter, with less smoke and more cherry. \"This one's my duck wine,\" says Barkely. \u003c/p>\n\u003cp>Sinskey only recently started doing single-designation Pinots, and the choice of vineyards changes from year to year, depending on the quality of the fruit. \u003c/p>\n\u003cp>It's one more part of the winemaking philosophy espoused by owner Rob and his longtime vintner, Jeff Virdig, who has been working with Sinskey since 1991: bring the fruit to its peak, then get out of the way and let the grapes express their own truth. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/dirt-2-dining2.gif\" alt=\"Dirt to Dining\" title=\"Dirt to Dining\" width=\"400\" height=\"174\" class=\"alignleft size-full wp-image-4169\">If eating is an agricultural act, as Wendell Berry so famously said, then what better way to celebrate the connection between food and farming than at \u003ca href=\"http://eco-farm.org/index.php/events/dirt_to_dining/\">Dirt to Dining\u003c/a>? \u003c/p>\n\u003cp>Jesse Cool, the down-to-earth owner-cook (don't call her a chef!) of Menlo Park's \u003ca href=\"http://www.cooleatz.com/\">Flea Street Cafe\u003c/a> is hosting this benefit for the \u003ca href=\"http://eco-farm.org/index.php/events/dirt_to_dining/\">Ecological Farming Association\u003c/a> right in her own backyard--which just happens to be a bountiful edible garden on the edge of the Stanford campus. \u003c/p>\n\u003cp>Cool, well known for her longtime dedication to seasonal, locally-sourced and sustainable cuisine, is opening up her address book, too. On hand to nosh and chat will be dozens of organic farmers and winemakers, including those from Full Belly Farm, Frog's Leap Winery, Green Gulch Farm, Live Earth Farm, Swanton Berry Farm, Robert Sinskey Vineyards, Frey Vineyards, and more. \u003c/p>\n\u003cp>And of course, going along with the garden tours will be plenty of delectable food and wine. That fava-bean canapé? Probably made from beans grown by the guy sipping sauvignon blanc right next you. Never seen a fava bean in its natural habitat? It's over there, hanging on vines right next to the carrots. Dining doesn't get any dirtier than that. \u003c/p>\n\u003cp>\u003ca href=\"http://eco-farm.org/index.php/events/dirt_to_dining/\">Dirt to Dining: A Day in Jesse Cool's Kitchen Garden\u003c/a>\u003cbr>\nSunday, June 7, 2009\u003cbr>\n2pm-5pm\u003cbr>\n2150 Amhearst Street\u003cbr>\nPalo Alto, CA\u003cbr>\nTickets: $75\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "If eating is an agricultural act, as Wendell Berry so famously said, then what better way to celebrate the connection between food and farming than at \u003ca href=\"http://eco-farm.org/index.php/events/dirt_to_dining/\">Dirt to Dining\u003c/a>? Here's your delicious chance to hang out in a Bay Area chef's lush backyard garden, drink organic wine, and chat with the farmers who grew the stuff you're eating. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/dirt-2-dining2.gif\" alt=\"Dirt to Dining\" title=\"Dirt to Dining\" width=\"400\" height=\"174\" class=\"alignleft size-full wp-image-4169\">If eating is an agricultural act, as Wendell Berry so famously said, then what better way to celebrate the connection between food and farming than at \u003ca href=\"http://eco-farm.org/index.php/events/dirt_to_dining/\">Dirt to Dining\u003c/a>? \u003c/p>\n\u003cp>Jesse Cool, the down-to-earth owner-cook (don't call her a chef!) of Menlo Park's \u003ca href=\"http://www.cooleatz.com/\">Flea Street Cafe\u003c/a> is hosting this benefit for the \u003ca href=\"http://eco-farm.org/index.php/events/dirt_to_dining/\">Ecological Farming Association\u003c/a> right in her own backyard--which just happens to be a bountiful edible garden on the edge of the Stanford campus. \u003c/p>\n\u003cp>Cool, well known for her longtime dedication to seasonal, locally-sourced and sustainable cuisine, is opening up her address book, too. On hand to nosh and chat will be dozens of organic farmers and winemakers, including those from Full Belly Farm, Frog's Leap Winery, Green Gulch Farm, Live Earth Farm, Swanton Berry Farm, Robert Sinskey Vineyards, Frey Vineyards, and more. \u003c/p>\n\u003cp>And of course, going along with the garden tours will be plenty of delectable food and wine. That fava-bean canapé? Probably made from beans grown by the guy sipping sauvignon blanc right next you. Never seen a fava bean in its natural habitat? It's over there, hanging on vines right next to the carrots. Dining doesn't get any dirtier than that. \u003c/p>\n\u003cp>\u003ca href=\"http://eco-farm.org/index.php/events/dirt_to_dining/\">Dirt to Dining: A Day in Jesse Cool's Kitchen Garden\u003c/a>\u003cbr>\nSunday, June 7, 2009\u003cbr>\n2pm-5pm\u003cbr>\n2150 Amhearst Street\u003cbr>\nPalo Alto, CA\u003cbr>\nTickets: $75\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/rose400.jpg\" alt=\"Botasea Rose\" title=\"Botasea Rose\" width=\"400\" height=\"300\" class=\"alignleft size-full wp-image-3997\">It may not be sunny, but it is Memorial Day weekend, and you know what I'm thinking? Pink! Rhubarb and strawberries, shrimp Louie, cherries, \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=104493189\">pink boxers\u003c/a>, and yes, rosé.\u003c/p>\n\u003cp>Stand up and be counted, pink wine drinkers! Personally, I love it when a date seconds my order of rosé. A person who embraces pink wine is a person who's not afraid to get a little girly. It means that person is \u003cem>hey, why not?\u003c/em> sort of person, happy to take a little vacation from the hopped-up IPAs and tannin-slugging Cabs to sip on what your aunt Cherrie would call a \"swimmin' pool wine.\"\u003c/p>\n\u003cp>I have fond associations with rosé--chaise lounges, love, the South of France--but I've found that rosé really cheers anyone up, if they're man (or woman) enough to drink it.\u003c/p>\n\u003cp>So, what's worth pouring this weekend as you lounge under the patio umbrella? My two faves remain \u003ca href=\"http://www.bonnydoonvineyard.com\">Bonny Doon's\u003c/a> \u003cstrong>Vin Gris de Cigare\u003c/strong> ($15) and \u003cstrong>Domaine Tempier's Bandol Rosé\u003c/strong> ($32). The Bandol 2008 vintage has just arrived at Kermit Lynch in Berkeley; get over there now before they \u003ca href=\"http://blog.kermitlynch.com/2009/05/22/2008-tempier-rose-its-here/\">drink it all up\u003c/a>. Both these wines are supple and elegant, perfect for a sunny summer lunch with cold salmon and a salad full of flowers. \u003c/p>\n\u003cp>Over at \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a>, assistant wine buyer Sarah Bouldin puts the \u003cstrong>Robert Sinskey Vin Gris\u003c/strong> ($22.99) on the top of her list. \"We can only get 10 cases at a time, so it goes fast. It's really well balanced, with strawberry fruitiness, a little melon.\" And then there's the \u003cstrong>Unti Rosé\u003c/strong> ($18.99), a biodynamic wine from Mick Unti in Healdsburg. Says Bouldin, \"It's lighter than the Sinskey, a little more acidic. We're always happy to get our hands on anything Mick produces; his wines are always delicious, really outstanding.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rosés are featured right now at the \u003ca href=\"http://www.fpwm.com\">Ferry Plaza Wine Merchant\u003c/a>, both as a flight on the tasting menu in the bar as well as in their adjoining shop. Wine buying manager Drea Dedona likes their classic Provencal rosés, of course, but also points out the \u003cstrong>Botasea Rosato di Palmino\u003c/strong> ($18), from Santa Barbara, made by winemaker Chrystal Clifton. Actually, it's hard to miss; it looks like strawberry Boone's Farm slapped with a lipstick-pink label. \"I know the color's a little scary,\" Dedona admits, \"But it's got great fruit and a little spice,\" thanks to a 50/30/20 blend of dolcetto, nebbiolo, and barbera grapes. There's also a reason for the pink: part of the purchase price of every bottle goes to support breast cancer research. \u003c/p>\n\u003cp>Were money no object, though, I'd throw down for the \u003cstrong>Billecart-Salmon Brut Rosé\u003c/strong> ($80), a fabulously glam and grown-up French Champagne that glows like sunshine on pink marble.\u003c/p>\n\u003cp>But what if you're looking for a rosé that's more naked Carla Bruni, less Dior-clad Mme Sarkozy? Then you want Jean-Paul Brun's \u003cstrong>FRV100\u003c/strong> ($16.99). Say it like the French do: \u003cem>eff-air-vay-cent\u003c/em>. (Get it?) This is Brun's sparkling answer to soda-pop Beaujolais Nouveau: a light, fast-fermented wine with some residual sugar that's a goofy, picnic-perfect good time, not just overhyped grape juice. \u003c/p>\n\u003cp>From the glittery black label to the fan-dancing fizz inside, this is an unapologetic disco wine, made to get the party started. \"It really should have house music pumping out of the bottle,\" laughs Bouldin. It's also a good way for a girl to drink\u003cem> and\u003c/em> have fun without ending the evening as a drunk-dialing hot mess, thanks to an alcohol content that's just 7.5%. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Don't want to drink pink alone? Drop by \u003ca href=\"http://www.piccinocafe.com/news.php\">Piccino\u003c/a> on Sunday, May 31st from noon to 9 pm for Dogpatch's own festival of rosés. On the menu: pizzas, salads, a few lovely specials, and lots of rosés, all guaranteed to charm.\u003c/p>\n\n",
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"excerpt": "A person who embraces pink wine is a person who's not afraid to get a little girly. It means he or she is a \u003cem>hey, why not?\u003c/em> sort of person, happy to take a little vacation from the hopped-up IPAs and tannin-slugging Cabs to sip on what your aunt Cherrie would call a \"swimmin' pool wine.\" So what's worth pouring this weekend as you huddle around the grill for warmth?",
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"title": "Drinking with Mr. Pink | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/rose400.jpg\" alt=\"Botasea Rose\" title=\"Botasea Rose\" width=\"400\" height=\"300\" class=\"alignleft size-full wp-image-3997\">It may not be sunny, but it is Memorial Day weekend, and you know what I'm thinking? Pink! Rhubarb and strawberries, shrimp Louie, cherries, \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=104493189\">pink boxers\u003c/a>, and yes, rosé.\u003c/p>\n\u003cp>Stand up and be counted, pink wine drinkers! Personally, I love it when a date seconds my order of rosé. A person who embraces pink wine is a person who's not afraid to get a little girly. It means that person is \u003cem>hey, why not?\u003c/em> sort of person, happy to take a little vacation from the hopped-up IPAs and tannin-slugging Cabs to sip on what your aunt Cherrie would call a \"swimmin' pool wine.\"\u003c/p>\n\u003cp>I have fond associations with rosé--chaise lounges, love, the South of France--but I've found that rosé really cheers anyone up, if they're man (or woman) enough to drink it.\u003c/p>\n\u003cp>So, what's worth pouring this weekend as you lounge under the patio umbrella? My two faves remain \u003ca href=\"http://www.bonnydoonvineyard.com\">Bonny Doon's\u003c/a> \u003cstrong>Vin Gris de Cigare\u003c/strong> ($15) and \u003cstrong>Domaine Tempier's Bandol Rosé\u003c/strong> ($32). The Bandol 2008 vintage has just arrived at Kermit Lynch in Berkeley; get over there now before they \u003ca href=\"http://blog.kermitlynch.com/2009/05/22/2008-tempier-rose-its-here/\">drink it all up\u003c/a>. Both these wines are supple and elegant, perfect for a sunny summer lunch with cold salmon and a salad full of flowers. \u003c/p>\n\u003cp>Over at \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a>, assistant wine buyer Sarah Bouldin puts the \u003cstrong>Robert Sinskey Vin Gris\u003c/strong> ($22.99) on the top of her list. \"We can only get 10 cases at a time, so it goes fast. It's really well balanced, with strawberry fruitiness, a little melon.\" And then there's the \u003cstrong>Unti Rosé\u003c/strong> ($18.99), a biodynamic wine from Mick Unti in Healdsburg. Says Bouldin, \"It's lighter than the Sinskey, a little more acidic. We're always happy to get our hands on anything Mick produces; his wines are always delicious, really outstanding.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rosés are featured right now at the \u003ca href=\"http://www.fpwm.com\">Ferry Plaza Wine Merchant\u003c/a>, both as a flight on the tasting menu in the bar as well as in their adjoining shop. Wine buying manager Drea Dedona likes their classic Provencal rosés, of course, but also points out the \u003cstrong>Botasea Rosato di Palmino\u003c/strong> ($18), from Santa Barbara, made by winemaker Chrystal Clifton. Actually, it's hard to miss; it looks like strawberry Boone's Farm slapped with a lipstick-pink label. \"I know the color's a little scary,\" Dedona admits, \"But it's got great fruit and a little spice,\" thanks to a 50/30/20 blend of dolcetto, nebbiolo, and barbera grapes. There's also a reason for the pink: part of the purchase price of every bottle goes to support breast cancer research. \u003c/p>\n\u003cp>Were money no object, though, I'd throw down for the \u003cstrong>Billecart-Salmon Brut Rosé\u003c/strong> ($80), a fabulously glam and grown-up French Champagne that glows like sunshine on pink marble.\u003c/p>\n\u003cp>But what if you're looking for a rosé that's more naked Carla Bruni, less Dior-clad Mme Sarkozy? Then you want Jean-Paul Brun's \u003cstrong>FRV100\u003c/strong> ($16.99). Say it like the French do: \u003cem>eff-air-vay-cent\u003c/em>. (Get it?) This is Brun's sparkling answer to soda-pop Beaujolais Nouveau: a light, fast-fermented wine with some residual sugar that's a goofy, picnic-perfect good time, not just overhyped grape juice. \u003c/p>\n\u003cp>From the glittery black label to the fan-dancing fizz inside, this is an unapologetic disco wine, made to get the party started. \"It really should have house music pumping out of the bottle,\" laughs Bouldin. It's also a good way for a girl to drink\u003cem> and\u003c/em> have fun without ending the evening as a drunk-dialing hot mess, thanks to an alcohol content that's just 7.5%. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Don't want to drink pink alone? Drop by \u003ca href=\"http://www.piccinocafe.com/news.php\">Piccino\u003c/a> on Sunday, May 31st from noon to 9 pm for Dogpatch's own festival of rosés. On the menu: pizzas, salads, a few lovely specials, and lots of rosés, all guaranteed to charm.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Wine: Shopping Online & Tasting Notes",
"title": "Wine: Shopping Online & Tasting Notes",
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"content": "\u003cfigure id=\"attachment_3840\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg class=\"size-full wp-image-3840\" title=\"Brian Zucker of K&L Wine Merchants\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/brianzucker300.jpg\" alt=\"Brian Zucker of K&L Wine Merchants\" width=\"300\" height=\"450\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Brian Zucker of K&L Wine Merchants\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Brian Zucker helped pioneer the world of online wine shopping as an undergrad at U.C. Davis. In 1997, he still needed more credits to graduate (he was in his fifth year at Davis), and had noticed how popular the website was for the now defunct Virtual Vineyards, even though he thought that company's prices and selection weren't great. So he talked his AgEcon (Agricultural Economics) professor into giving him credit for designing a primitive online wine shop.\u003c/p>\n\u003cp>That school project became the basis for \u003ca href=\"http://www.klwines.com/\">K&L Wine Merchant's\u003c/a> industry leading online store of today. Zucker happens to be the son of one of the store's founders. \"I knew I wanted to be in the business,\" he says, \"but I wanted to carve out a distinctive niche within the company.\"\u003c/p>\n\u003cp>In my last post I wrote about the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/23/local-wine-shops/\">Bay Area's diverse selection of brick and mortar wine shops\u003c/a>. This time, I'm covering online retailers.\u003c/p>\n\u003cp>The Wall Street Journal's Dorothy Gaiter and John Brecher recently did a \u003ca href=\"http://online.wsj.com/article/SB123939668806909355.html\">comprehensive piece on this subject\u003c/a>, and rated their favorite sites. K&L topped the list--a real coup for the Bay Area. K&L's flagship store is in Redwood City, with major branches in San Francisco and Hollywood.\u003c/p>\n\u003cp>I don't shop for wine online, because I don't want to pay the shipping charges, which can be substantial. Zucker says there's \"no shortage of people willing to try things we recommend and collectors looking for rare and highly rated wines for drinking or investment.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Food and wine nuts with more eclectic tastes,\" are also model customers, according to Zucker.\u003c/p>\n\u003cp>\"K&L succeeds,\" he says, \"because it offers great prices.\" (It does.) But it also offers real-time inventory for its warehouse and all three stores. \"With the core audience, that's the key. They know they'll get the product they want.\" Many other sites list wine that \u003cem>might\u003c/em> be in inventory, or might have just sold out.\u003c/p>\n\u003cp>I went looking on K&L's site for California Cabernet Sauvignon, from 1989 (not a great vintage, but my daughter's birth year); I quickly found a dozen choices, including the last bottle of \u003ca href=\"http://www.klwines.com/detail.asp?sku=1003655\">Duckhorn Howell Mountain Red\u003c/a> for $90. Good price and could be delicious. The site tells you up front that the bottle is at K&L's Redwood City Store, so in fact, I could probably have had it at my door the next day. Zucker says that many customers from around Northern California order wine online and then pick it up at the San Francisco store to save shipping costs.\u003c/p>\n\u003cp>So how about something to drink tonight, now that spring is here and asparagus is sprouting in every produce aisle? Zucker recommends a 2007 Sancerre from \u003ca href=\"http://www.klwines.com/detail.asp?sku=1040042\">Franck Millet\u003c/a> ($17), imported by K&L. I tasted refreshing, delicious citrus in the mouth, and loved the lemongrass in the aromas. It should be great with hollandaise.\u003c/p>\n\u003cp>There's lots more online wine shopping possible out there, but the other Bay Area company worth browsing is \u003ca href=\"http://www.wine.com/Default.asp\">Wine.com\u003c/a>, —the leading Internet wine retailer, according to one rating service.\u003c/p>\n\u003cp>The company is working hard to \"expand and enhance the community section,\" says Gwendolyn Osborn, Wine.com's director of content. \"We're starting \u003ca href=\"http://twitter.com/Wine_com\">Twitter accounts\u003c/a>, and we want to link that up for Facebook users and other social media so you'll be able to share reviews and tasting notes.\" The site already offers customer reviews to balance the point scores from the likes of \u003ca href=\"http://www.winespectator.com/Wine/Home/\">Wine Spectator\u003c/a>, and the powerful Robert Parker. Wine.com also features a fantastic Google mapping service, which shows the location of the winery and its neighbors. That feature is worth a visit, whether you're buying or not.\u003c/p>\n\u003cp>When you click on the wine you're looking for, both K&L and Wine.com suggest others you might like—a feature that's tougher to provide in a brick and mortar store. If you're looking for, say, a great Cornas from the Northern Rhone, the sites can quickly show you similar wines like Shiraz from Australia or Syrah from California or Washington state.\u003c/p>\n\u003cp>\"The best customers,\" Osborn says, \"are people who are open to trying new things and are willing to branch out from their favorites.\"\u003c/p>\n\u003cp>Osborn adds that one of her favorite wines right now is the hard-to-find 2006 \u003ca href=\"http://www.adonkeyandgoat.com/\">A Donkey and Goat\u003c/a> \"The Recluse\" Syrah ($34), made in Berkeley. Only one problem: it's sold out at Wine.com, proving how tricky it can be to keep track of inventory. That said, you can also shop for much of Wine.com's immense warehouse inventory at its new \u003ca href=\"http://www.wine.com/v6/Winecom-opens-retail-store-in-Berkeley-California/learnabout.aspx?article=26\">retail shop\u003c/a>, on 4th Street in Berkeley.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wine.com/Default.asp\">Wine.com\u003c/a> is easily your best choice if you're worried about shipping laws. Even with a U.S. Supreme Court decision a few years ago that set new rules for interstate shipping, it may be challenging to send a birthday wine to someone in Florida or other states. \"We follow all the crazy shipping laws,\" Osborn explains, \"and we have warehouses in Florida, for example. So if you're buying a wine for your friend, that wine would ship out of our warehouse there, saving you money and keeping carbon costs down. And it would arrive overnight.\"\u003c/p>\n\u003cp>Wine.com royally pissed off many competitors last year by running a \u003ca href=\"http://www.winespectator.com/Wine/Features/0,1197,4203,00.html\">sting to entrap them\u003c/a>, then turning their names in to state authorities. \"We want a fair playing field,\" says Osborn \"If the states are going to enforce the laws for us, we want them to enforce them for others, or change them.\"\u003c/p>\n\u003cp>K&L was one of the wineries named in the complaint. And while K&L's Zucker admits they \"have a difference of opinion about the legality of that particular shipment,\" he graciously adds the people at Wine.com are \"good guys.\"\u003c/p>\n\u003cp>\u003cstrong>Tasting Notes\u003c/strong>\u003c/p>\n\u003cp>\u003cimg class=\"size-full wp-image-3882\" title=\"Tasting with Tom Eddy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/tasting-tom-eddy.jpg\" alt=\"Tasting with Tom Eddy\" width=\"400\" height=\"314\">\u003c/p>\n\u003cp>I've been building up a surplus of tasting notes since I last posted. The most interesting set come from a recent tasting I did with Napa Valley's \u003ca href=\"http://www.tomeddywines.com/\">Tom Eddy\u003c/a>. He grows fabulous under-the-radar Cabernet Sauvignon on \u003ca href=\"http://wine.appellationamerica.com/wine-region/Diamond-Mountain-District-~-Napa-Valley.html\">Diamond Mountain\u003c/a>, and other hilly sites, and is on a rampage these days against \"over-the-top wines—too ripe, too tannic, with not enough acid, and way too much alcohol.\"\u003c/p>\n\u003cfigure id=\"attachment_3868\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg class=\"size-full wp-image-3868\" title=\"Tom Eddy, Prophet of Restraint\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/tom-eddy300.jpg\" alt=\"Tom Eddy, Prophet of Restraint\" width=\"300\" height=\"400\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Tom Eddy, Prophet of Restraint\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Eddy invited some wine writers to what he called the \"Take Back the Cab '09 Tour\" at \u003ca href=\"http://www.cavwinebar.com/\">Cav Wine Bar and Kitchen\u003c/a> in San Francisco, pitting his wines against other Napa Cabs from the much vaunted (and perhaps overrated) 1997 vintage, and from 2004.\u003c/p>\n\u003cp>The competition (I'm only listing the most striking disappointments) didn't show very well. The 1997 Beringer Home Vineyard ($123) offered great chocolate truffle in the nose, but seemed fumed out of the glass, and tasted out of balance. The 1997 \u003ca href=\"http://www.montelena.com/\">Chateau Montelena\u003c/a> Estate Cabernet ($165) was soft and lovely in the mouth, but showed volatile acidity and baby-diaper character in the nose.\u003c/p>\n\u003cp>Eddy's 1997 Napa Valley Cabernet was more restrained, but lovely, with cedar and tobacco leaf in the nose, and layers and layers of flavor in the mouth, with just enough tannin to go a few more years.\u003c/p>\n\u003cp>The 2004s were more fetching as a group. The 2004 \u003ca href=\"http://www.harlanestate.com/home.html\">Harlan Estate\u003c/a> Cabernet Sauvignon ($518!) seemed pruny and hot, hot, hot, and not very interesting in the mouth. I liked the 2004 Vineyard 29 ($238) Cabernet Sauvignon, with its dill and rich mocha aromas, and long finish. But Eddy's 2004 Napa Valley Cabernet ($90, but not yet released) still stood out for its truth in varietal character—with cedar, black currant, coffee, and green leaves in the nose, and firm tannins and delicious fruit in the mouth.\u003c/p>\n\u003cp>It was a reminder to take wine ratings from \u003ca href=\"http://www.winespectator.com/Wine/Home/\">Wine Spectator\u003c/a>, Robert Parker, and others with a grain of salt. The moral: Trust your own palate.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>By the way, if you're looking for any of these wines to buy, try these sites: \u003ca href=\"http://www.wine-searcher.com/\">wine-searcher.com\u003c/a> or \u003ca href=\"http://www.vinquire.com/\">vinquire.com\u003c/a>. You may notice \u003ca href=\"http://www.wine.com/Default.asp\">Wine.com\u003c/a> and \u003ca href=\"http://www.klwines.com/\">K&L\u003c/a> pop up a lot when you're searching for hard-to-find wines.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_3840\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg class=\"size-full wp-image-3840\" title=\"Brian Zucker of K&L Wine Merchants\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/brianzucker300.jpg\" alt=\"Brian Zucker of K&L Wine Merchants\" width=\"300\" height=\"450\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Brian Zucker of K&L Wine Merchants\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Brian Zucker helped pioneer the world of online wine shopping as an undergrad at U.C. Davis. In 1997, he still needed more credits to graduate (he was in his fifth year at Davis), and had noticed how popular the website was for the now defunct Virtual Vineyards, even though he thought that company's prices and selection weren't great. So he talked his AgEcon (Agricultural Economics) professor into giving him credit for designing a primitive online wine shop.\u003c/p>\n\u003cp>That school project became the basis for \u003ca href=\"http://www.klwines.com/\">K&L Wine Merchant's\u003c/a> industry leading online store of today. Zucker happens to be the son of one of the store's founders. \"I knew I wanted to be in the business,\" he says, \"but I wanted to carve out a distinctive niche within the company.\"\u003c/p>\n\u003cp>In my last post I wrote about the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/23/local-wine-shops/\">Bay Area's diverse selection of brick and mortar wine shops\u003c/a>. This time, I'm covering online retailers.\u003c/p>\n\u003cp>The Wall Street Journal's Dorothy Gaiter and John Brecher recently did a \u003ca href=\"http://online.wsj.com/article/SB123939668806909355.html\">comprehensive piece on this subject\u003c/a>, and rated their favorite sites. K&L topped the list--a real coup for the Bay Area. K&L's flagship store is in Redwood City, with major branches in San Francisco and Hollywood.\u003c/p>\n\u003cp>I don't shop for wine online, because I don't want to pay the shipping charges, which can be substantial. Zucker says there's \"no shortage of people willing to try things we recommend and collectors looking for rare and highly rated wines for drinking or investment.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Food and wine nuts with more eclectic tastes,\" are also model customers, according to Zucker.\u003c/p>\n\u003cp>\"K&L succeeds,\" he says, \"because it offers great prices.\" (It does.) But it also offers real-time inventory for its warehouse and all three stores. \"With the core audience, that's the key. They know they'll get the product they want.\" Many other sites list wine that \u003cem>might\u003c/em> be in inventory, or might have just sold out.\u003c/p>\n\u003cp>I went looking on K&L's site for California Cabernet Sauvignon, from 1989 (not a great vintage, but my daughter's birth year); I quickly found a dozen choices, including the last bottle of \u003ca href=\"http://www.klwines.com/detail.asp?sku=1003655\">Duckhorn Howell Mountain Red\u003c/a> for $90. Good price and could be delicious. The site tells you up front that the bottle is at K&L's Redwood City Store, so in fact, I could probably have had it at my door the next day. Zucker says that many customers from around Northern California order wine online and then pick it up at the San Francisco store to save shipping costs.\u003c/p>\n\u003cp>So how about something to drink tonight, now that spring is here and asparagus is sprouting in every produce aisle? Zucker recommends a 2007 Sancerre from \u003ca href=\"http://www.klwines.com/detail.asp?sku=1040042\">Franck Millet\u003c/a> ($17), imported by K&L. I tasted refreshing, delicious citrus in the mouth, and loved the lemongrass in the aromas. It should be great with hollandaise.\u003c/p>\n\u003cp>There's lots more online wine shopping possible out there, but the other Bay Area company worth browsing is \u003ca href=\"http://www.wine.com/Default.asp\">Wine.com\u003c/a>, —the leading Internet wine retailer, according to one rating service.\u003c/p>\n\u003cp>The company is working hard to \"expand and enhance the community section,\" says Gwendolyn Osborn, Wine.com's director of content. \"We're starting \u003ca href=\"http://twitter.com/Wine_com\">Twitter accounts\u003c/a>, and we want to link that up for Facebook users and other social media so you'll be able to share reviews and tasting notes.\" The site already offers customer reviews to balance the point scores from the likes of \u003ca href=\"http://www.winespectator.com/Wine/Home/\">Wine Spectator\u003c/a>, and the powerful Robert Parker. Wine.com also features a fantastic Google mapping service, which shows the location of the winery and its neighbors. That feature is worth a visit, whether you're buying or not.\u003c/p>\n\u003cp>When you click on the wine you're looking for, both K&L and Wine.com suggest others you might like—a feature that's tougher to provide in a brick and mortar store. If you're looking for, say, a great Cornas from the Northern Rhone, the sites can quickly show you similar wines like Shiraz from Australia or Syrah from California or Washington state.\u003c/p>\n\u003cp>\"The best customers,\" Osborn says, \"are people who are open to trying new things and are willing to branch out from their favorites.\"\u003c/p>\n\u003cp>Osborn adds that one of her favorite wines right now is the hard-to-find 2006 \u003ca href=\"http://www.adonkeyandgoat.com/\">A Donkey and Goat\u003c/a> \"The Recluse\" Syrah ($34), made in Berkeley. Only one problem: it's sold out at Wine.com, proving how tricky it can be to keep track of inventory. That said, you can also shop for much of Wine.com's immense warehouse inventory at its new \u003ca href=\"http://www.wine.com/v6/Winecom-opens-retail-store-in-Berkeley-California/learnabout.aspx?article=26\">retail shop\u003c/a>, on 4th Street in Berkeley.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wine.com/Default.asp\">Wine.com\u003c/a> is easily your best choice if you're worried about shipping laws. Even with a U.S. Supreme Court decision a few years ago that set new rules for interstate shipping, it may be challenging to send a birthday wine to someone in Florida or other states. \"We follow all the crazy shipping laws,\" Osborn explains, \"and we have warehouses in Florida, for example. So if you're buying a wine for your friend, that wine would ship out of our warehouse there, saving you money and keeping carbon costs down. And it would arrive overnight.\"\u003c/p>\n\u003cp>Wine.com royally pissed off many competitors last year by running a \u003ca href=\"http://www.winespectator.com/Wine/Features/0,1197,4203,00.html\">sting to entrap them\u003c/a>, then turning their names in to state authorities. \"We want a fair playing field,\" says Osborn \"If the states are going to enforce the laws for us, we want them to enforce them for others, or change them.\"\u003c/p>\n\u003cp>K&L was one of the wineries named in the complaint. And while K&L's Zucker admits they \"have a difference of opinion about the legality of that particular shipment,\" he graciously adds the people at Wine.com are \"good guys.\"\u003c/p>\n\u003cp>\u003cstrong>Tasting Notes\u003c/strong>\u003c/p>\n\u003cp>\u003cimg class=\"size-full wp-image-3882\" title=\"Tasting with Tom Eddy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/tasting-tom-eddy.jpg\" alt=\"Tasting with Tom Eddy\" width=\"400\" height=\"314\">\u003c/p>\n\u003cp>I've been building up a surplus of tasting notes since I last posted. The most interesting set come from a recent tasting I did with Napa Valley's \u003ca href=\"http://www.tomeddywines.com/\">Tom Eddy\u003c/a>. He grows fabulous under-the-radar Cabernet Sauvignon on \u003ca href=\"http://wine.appellationamerica.com/wine-region/Diamond-Mountain-District-~-Napa-Valley.html\">Diamond Mountain\u003c/a>, and other hilly sites, and is on a rampage these days against \"over-the-top wines—too ripe, too tannic, with not enough acid, and way too much alcohol.\"\u003c/p>\n\u003cfigure id=\"attachment_3868\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg class=\"size-full wp-image-3868\" title=\"Tom Eddy, Prophet of Restraint\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/tom-eddy300.jpg\" alt=\"Tom Eddy, Prophet of Restraint\" width=\"300\" height=\"400\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Tom Eddy, Prophet of Restraint\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Eddy invited some wine writers to what he called the \"Take Back the Cab '09 Tour\" at \u003ca href=\"http://www.cavwinebar.com/\">Cav Wine Bar and Kitchen\u003c/a> in San Francisco, pitting his wines against other Napa Cabs from the much vaunted (and perhaps overrated) 1997 vintage, and from 2004.\u003c/p>\n\u003cp>The competition (I'm only listing the most striking disappointments) didn't show very well. The 1997 Beringer Home Vineyard ($123) offered great chocolate truffle in the nose, but seemed fumed out of the glass, and tasted out of balance. The 1997 \u003ca href=\"http://www.montelena.com/\">Chateau Montelena\u003c/a> Estate Cabernet ($165) was soft and lovely in the mouth, but showed volatile acidity and baby-diaper character in the nose.\u003c/p>\n\u003cp>Eddy's 1997 Napa Valley Cabernet was more restrained, but lovely, with cedar and tobacco leaf in the nose, and layers and layers of flavor in the mouth, with just enough tannin to go a few more years.\u003c/p>\n\u003cp>The 2004s were more fetching as a group. The 2004 \u003ca href=\"http://www.harlanestate.com/home.html\">Harlan Estate\u003c/a> Cabernet Sauvignon ($518!) seemed pruny and hot, hot, hot, and not very interesting in the mouth. I liked the 2004 Vineyard 29 ($238) Cabernet Sauvignon, with its dill and rich mocha aromas, and long finish. But Eddy's 2004 Napa Valley Cabernet ($90, but not yet released) still stood out for its truth in varietal character—with cedar, black currant, coffee, and green leaves in the nose, and firm tannins and delicious fruit in the mouth.\u003c/p>\n\u003cp>It was a reminder to take wine ratings from \u003ca href=\"http://www.winespectator.com/Wine/Home/\">Wine Spectator\u003c/a>, Robert Parker, and others with a grain of salt. The moral: Trust your own palate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By the way, if you're looking for any of these wines to buy, try these sites: \u003ca href=\"http://www.wine-searcher.com/\">wine-searcher.com\u003c/a> or \u003ca href=\"http://www.vinquire.com/\">vinquire.com\u003c/a>. You may notice \u003ca href=\"http://www.wine.com/Default.asp\">Wine.com\u003c/a> and \u003ca href=\"http://www.klwines.com/\">K&L\u003c/a> pop up a lot when you're searching for hard-to-find wines.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/chuck-hayward.jpg\" alt=\"Chuck Hayward\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-2605\">\u003cbr>\n\u003cem>Chuck Hayward from The Jug Shop\u003c/em>\u003c/p>\n\u003cp>I'm a wine devotée, so I'm also a habitué of wine shops, and a seeker after their treasures. The best stores are often cool, warehouse-like spaces, with cases of wine stacked precariously, row upon row. The wine shops where I've worked--in Northampton, Mass., New York City, and San Francisco were all modest establishments, but in each one a customer could find a small masterpiece, a miracle of art and nature. \u003c/p>\n\u003cp> The good bottles, and there were always more good than bad, captured the sun and warmth of a fall day, and the full ripeness of the harvest. Open a bottle, and the wine tells a story about geography and weather, about a winemaker and his or her passions. \u003c/p>\n\u003cp> In New York one year, we sold 1973 \u003ca href=\"http://www.bpdr.com/\">Chateau Mouton Rothschild\u003c/a> for just $11.99 a bottle. Not a great vintage, but still a great value-- a wine of grace and power. The bottles bore a label featuring a drawing by Pablo Picasso, one of his last commissions. That was the year Mouton won long sought \"first-growth\" status, the only promotion ever granted after the \u003ca href=\"http://en.wikipedia.org/wiki/Bordeaux_Wine_Official_Classification_of_1855\">1855 classification\u003c/a>. See: not just a bottle of wine, but a piece of cultural history.\u003c/p>\n\u003cp> So I'm writing today about wine shops, and what I look for in them, now, as a customer. Please submit your comments, noting your favorite wine shops, or warehouses, and why you like them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/chuck-hayward-wineshop.jpg\" alt=\"Chuck Hayward in wine shop\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-2606\">\u003cbr>\n\u003cem>Chuck Hayward from The Jug Shop\u003c/em>\u003c/p>\n\u003cp> For example, I like \u003ca href=\"http://www.thejugshop.com/stores/?storeID=68\">The Jug Shop\u003c/a> on San Francisco's Polk Street, because \u003cstrong>Chuck Hayward\u003c/strong> and his staff are such a gas. Hayward says a good retailer \"has an incredible thirst for knowledge, and an incredible thirst.\" He talks very fast as he says that, and then explains how he began specializing in wines from the Southern Hemisphere in the early '90s, to distinguish his store from bigger chains. Now he's the man to see for hard to find New Zealand Pinot Noirs, and Australian GSM wines (that’s Aussie Châteauneuf-du-Pape: Grenache, Shiraz, and Mourvèdre).\u003c/p>\n\u003cblockquote>\u003cp>\"We have to be like record shops and book stores, and come up with unique offerings.\"\u003c/p>\u003c/blockquote>\n\u003cp> I especially like Hayward's disdain for wine snobbery, what he calls \"The piss down approach to wine sales. If you don't like the wine I recommend, you're stupid.\"\u003c/p>\n\u003cp> Instead he flatters his customers. \"They're very smart, he says, they know good wine, but these days they're looking for the $10 wine that tastes like $20; and the $20 bottle that tastes like $40.\"\u003c/p>\n\u003cp> I asked for two recommendations, a red and a white, for the modern, budget minded shopper; say someone celebrating landing a half-time job just good enough to pay the rent. He showed me a bottle of 2006 \u003ca href=\"http://www.sebastiani.com/home.asp\">Sebastiani\u003c/a> Sonoma Unoaked Chardonnay, a crisp, golden delicious apple of a wine, and a deal at $9.99. For a red he suggested The 2006 \u003ca href=\"http://www.darenberg.com.au/home\">D'Arenberg Stump Jump\u003c/a>, an Australian GSM wine full of raspberries and spice for $9.99.\u003c/p>\n\u003cp> Hayward and his staff host a lot of tastings (recently they coordinated the first \u003ca href=\"http://twitter.com/jugshop\">Twitter\u003c/a> tasting of Pinot Noir I've heard of), and that's also the mark of a great wine shop. It's one reason I stop in often at \u003ca href=\"http://www.farmsteadcheesesandwines.com/\">Farmstead Cheeses and Wines\u003c/a>, with its two East Bay locations, Alameda and Montclair Village. Wine makers and wine brokers stop in on Friday (Montclair), and Saturday (Alameda) to pour in the back of these two tiny shops. You can taste upward of half a dozen wines (Your $3 is reimbursed if you buy anything; there's no cost to wine club members), before choosing what you want for dinner. It's very civilized.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/jeff-diamond.jpg\" alt=\"Jeff Diamond\" width=\"450\" height=\"338\" class=\"alignnone size-full wp-image-2607\">\u003cbr>\n\u003cem>Jeff Diamond owner of Farmstead Cheeses and Wines\u003c/em>\u003c/p>\n\u003cp> Owner \u003cstrong>Jeff Diamond\u003c/strong> is a warm, effervescent man, a former publicist for arts groups and nonprofits. He embraces the scholarly connoisseur looking for St. Joseph from \u003ca href=\"http://www.thewinedoctor.com/tastingsprofile/cuilleron.shtml\">Yves Cuilleron\u003c/a>, or Viognier from \u003ca href=\"http://wine.appellationamerica.com/vineyard/Alban_Vineyards.html\">Alban Vineyards\u003c/a>, as well as the picnicker upgrading from White Zinfandel. His motto: \"Relax, it's just food.\" In fact, he got into the wine business to offer an alternative to elitist stores. \"I would buy wine and come home really angry,\" Diamond says. \"And my wife, Carol, would ask, 'Why are you so upset?' And I'd say, 'I just spent $1000 and I had to put up with someone else's agenda.'\"\u003c/p>\n\u003cp> Diamond says Farmstead has one advantage over other shops, \"Wine and cheese speak to each other.\" He often has California burrata (a kind of mozzarella with a creamy center). So on a Saturday afternoon, you can stop by the Feel Good Bakery, housed in the same \u003ca href=\"http://www.alamedamarketplace.com/\">Alameda Marketplace\u003c/a> as Farmstead, and buy a baguette to rival any in the East Bay, then taste wine and cheese at Farmstead, tearing off pieces of your baguette to wash it down. \u003c/p>\n\u003cp> I challenged Diamond, as I did Chuck Hayward, for two wallet friendly wines, bottles to stave off thirst while preparing my taxes. He responded with the 2007 Morandé Terrarum Sauvignon Blanc from Chile ($10). It features fabulous lemon grass and grapefruit aromas, and leaves you wanting more and more. His favorite value in reds (this week) is the \u003ca href=\"http://www.cellartracker.com/wine.asp?iWine=524683&iNote=950127\">2007 Monte Oton\u003c/a> from Spain's Bodegas Borsao, a raspberry and black pepper treat made with grapes from 50-75 year old Grenache vines ($10).\u003c/p>\n\u003cp> You can't beat the attention and care that Diamond and Hayward take as they match their inventories to the tastes of their customers. But I confess I also buy wine at Safeway, which features utter commercial dreck next to incredible values. This week I'm drinking the terrific 2007 Ménage à Trois California Red from Napa's \u003ca href=\"http://www.folieadeux.com/\">Folie a Deux\u003c/a> ($7.98). They blend Zinfandel, Merlot, and Cabernet into a wine that's full-bodied, spicy, and gulpable. For a white, I grabbed the 2007 \u003ca href=\"http://www.closlachance.com/\">Clos la Chance\u003c/a> Unoaked Chardonnay ($6.98). It's crisp and lemony, and without another thought in its head. These are great bargains, but you won't find interesting imports at Safeway, or knowledgeable staff to help to match the wine to your meal.\u003c/p>\n\u003cp> Here in Northern California, we have dozens of other fabulous stores (and I hope you, my readers, will tell us about more of them). \u003ca href=\"http://www.klwines.com/\">K&L\u003c/a> features a dazzlingly deep selection online and in its three stores (San Francisco, Redwood City, and Hollywood). The East Bay features \u003ca href=\"http://www.kermitlynch.com/\">Kermit Lynch\u003c/a>, arguably the most influential shop in the U.S., but narrow in its focus (France and Italy), and pricey. \u003ca href=\"http://www.northberkeleyimports.com/home/\">North Berkeley Imports\u003c/a> has carved out a niche for its exclusive imports from Burgundy and Champagne. \u003ca href=\"http://www.solanocellars.com/\">Solano Cellars\u003c/a> pours oodles of good wine at its wine bar, and \u003ca href=\"http://www.paulmarcuswines.com/\">Paul Marcus\u003c/a> shows off his impeccable taste at his store in Rockridge Market Hall.\u003c/p>\n\u003cp> The best thing is finding a store in your neighborhood-- (it's nice to walk home, not drive, after tastings!), where they get to know you, in the same way your barber or hairstylist knows you. And if you say you want a fruity red, with a little off the top, they know just what your palate needs.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Next time, I'll talk about buying online.\u003c/p>\n\n",
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"excerpt": " So I'm writing today about wine shops, and what I look for in them, now, as a customer. And I hope you'll send in comments naming your favorite wine shops, or warehouses, and why you like them.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/chuck-hayward.jpg\" alt=\"Chuck Hayward\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-2605\">\u003cbr>\n\u003cem>Chuck Hayward from The Jug Shop\u003c/em>\u003c/p>\n\u003cp>I'm a wine devotée, so I'm also a habitué of wine shops, and a seeker after their treasures. The best stores are often cool, warehouse-like spaces, with cases of wine stacked precariously, row upon row. The wine shops where I've worked--in Northampton, Mass., New York City, and San Francisco were all modest establishments, but in each one a customer could find a small masterpiece, a miracle of art and nature. \u003c/p>\n\u003cp> The good bottles, and there were always more good than bad, captured the sun and warmth of a fall day, and the full ripeness of the harvest. Open a bottle, and the wine tells a story about geography and weather, about a winemaker and his or her passions. \u003c/p>\n\u003cp> In New York one year, we sold 1973 \u003ca href=\"http://www.bpdr.com/\">Chateau Mouton Rothschild\u003c/a> for just $11.99 a bottle. Not a great vintage, but still a great value-- a wine of grace and power. The bottles bore a label featuring a drawing by Pablo Picasso, one of his last commissions. That was the year Mouton won long sought \"first-growth\" status, the only promotion ever granted after the \u003ca href=\"http://en.wikipedia.org/wiki/Bordeaux_Wine_Official_Classification_of_1855\">1855 classification\u003c/a>. See: not just a bottle of wine, but a piece of cultural history.\u003c/p>\n\u003cp> So I'm writing today about wine shops, and what I look for in them, now, as a customer. Please submit your comments, noting your favorite wine shops, or warehouses, and why you like them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/chuck-hayward-wineshop.jpg\" alt=\"Chuck Hayward in wine shop\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-2606\">\u003cbr>\n\u003cem>Chuck Hayward from The Jug Shop\u003c/em>\u003c/p>\n\u003cp> For example, I like \u003ca href=\"http://www.thejugshop.com/stores/?storeID=68\">The Jug Shop\u003c/a> on San Francisco's Polk Street, because \u003cstrong>Chuck Hayward\u003c/strong> and his staff are such a gas. Hayward says a good retailer \"has an incredible thirst for knowledge, and an incredible thirst.\" He talks very fast as he says that, and then explains how he began specializing in wines from the Southern Hemisphere in the early '90s, to distinguish his store from bigger chains. Now he's the man to see for hard to find New Zealand Pinot Noirs, and Australian GSM wines (that’s Aussie Châteauneuf-du-Pape: Grenache, Shiraz, and Mourvèdre).\u003c/p>\n\u003cblockquote>\u003cp>\"We have to be like record shops and book stores, and come up with unique offerings.\"\u003c/p>\u003c/blockquote>\n\u003cp> I especially like Hayward's disdain for wine snobbery, what he calls \"The piss down approach to wine sales. If you don't like the wine I recommend, you're stupid.\"\u003c/p>\n\u003cp> Instead he flatters his customers. \"They're very smart, he says, they know good wine, but these days they're looking for the $10 wine that tastes like $20; and the $20 bottle that tastes like $40.\"\u003c/p>\n\u003cp> I asked for two recommendations, a red and a white, for the modern, budget minded shopper; say someone celebrating landing a half-time job just good enough to pay the rent. He showed me a bottle of 2006 \u003ca href=\"http://www.sebastiani.com/home.asp\">Sebastiani\u003c/a> Sonoma Unoaked Chardonnay, a crisp, golden delicious apple of a wine, and a deal at $9.99. For a red he suggested The 2006 \u003ca href=\"http://www.darenberg.com.au/home\">D'Arenberg Stump Jump\u003c/a>, an Australian GSM wine full of raspberries and spice for $9.99.\u003c/p>\n\u003cp> Hayward and his staff host a lot of tastings (recently they coordinated the first \u003ca href=\"http://twitter.com/jugshop\">Twitter\u003c/a> tasting of Pinot Noir I've heard of), and that's also the mark of a great wine shop. It's one reason I stop in often at \u003ca href=\"http://www.farmsteadcheesesandwines.com/\">Farmstead Cheeses and Wines\u003c/a>, with its two East Bay locations, Alameda and Montclair Village. Wine makers and wine brokers stop in on Friday (Montclair), and Saturday (Alameda) to pour in the back of these two tiny shops. You can taste upward of half a dozen wines (Your $3 is reimbursed if you buy anything; there's no cost to wine club members), before choosing what you want for dinner. It's very civilized.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/jeff-diamond.jpg\" alt=\"Jeff Diamond\" width=\"450\" height=\"338\" class=\"alignnone size-full wp-image-2607\">\u003cbr>\n\u003cem>Jeff Diamond owner of Farmstead Cheeses and Wines\u003c/em>\u003c/p>\n\u003cp> Owner \u003cstrong>Jeff Diamond\u003c/strong> is a warm, effervescent man, a former publicist for arts groups and nonprofits. He embraces the scholarly connoisseur looking for St. Joseph from \u003ca href=\"http://www.thewinedoctor.com/tastingsprofile/cuilleron.shtml\">Yves Cuilleron\u003c/a>, or Viognier from \u003ca href=\"http://wine.appellationamerica.com/vineyard/Alban_Vineyards.html\">Alban Vineyards\u003c/a>, as well as the picnicker upgrading from White Zinfandel. His motto: \"Relax, it's just food.\" In fact, he got into the wine business to offer an alternative to elitist stores. \"I would buy wine and come home really angry,\" Diamond says. \"And my wife, Carol, would ask, 'Why are you so upset?' And I'd say, 'I just spent $1000 and I had to put up with someone else's agenda.'\"\u003c/p>\n\u003cp> Diamond says Farmstead has one advantage over other shops, \"Wine and cheese speak to each other.\" He often has California burrata (a kind of mozzarella with a creamy center). So on a Saturday afternoon, you can stop by the Feel Good Bakery, housed in the same \u003ca href=\"http://www.alamedamarketplace.com/\">Alameda Marketplace\u003c/a> as Farmstead, and buy a baguette to rival any in the East Bay, then taste wine and cheese at Farmstead, tearing off pieces of your baguette to wash it down. \u003c/p>\n\u003cp> I challenged Diamond, as I did Chuck Hayward, for two wallet friendly wines, bottles to stave off thirst while preparing my taxes. He responded with the 2007 Morandé Terrarum Sauvignon Blanc from Chile ($10). It features fabulous lemon grass and grapefruit aromas, and leaves you wanting more and more. His favorite value in reds (this week) is the \u003ca href=\"http://www.cellartracker.com/wine.asp?iWine=524683&iNote=950127\">2007 Monte Oton\u003c/a> from Spain's Bodegas Borsao, a raspberry and black pepper treat made with grapes from 50-75 year old Grenache vines ($10).\u003c/p>\n\u003cp> You can't beat the attention and care that Diamond and Hayward take as they match their inventories to the tastes of their customers. But I confess I also buy wine at Safeway, which features utter commercial dreck next to incredible values. This week I'm drinking the terrific 2007 Ménage à Trois California Red from Napa's \u003ca href=\"http://www.folieadeux.com/\">Folie a Deux\u003c/a> ($7.98). They blend Zinfandel, Merlot, and Cabernet into a wine that's full-bodied, spicy, and gulpable. For a white, I grabbed the 2007 \u003ca href=\"http://www.closlachance.com/\">Clos la Chance\u003c/a> Unoaked Chardonnay ($6.98). It's crisp and lemony, and without another thought in its head. These are great bargains, but you won't find interesting imports at Safeway, or knowledgeable staff to help to match the wine to your meal.\u003c/p>\n\u003cp> Here in Northern California, we have dozens of other fabulous stores (and I hope you, my readers, will tell us about more of them). \u003ca href=\"http://www.klwines.com/\">K&L\u003c/a> features a dazzlingly deep selection online and in its three stores (San Francisco, Redwood City, and Hollywood). The East Bay features \u003ca href=\"http://www.kermitlynch.com/\">Kermit Lynch\u003c/a>, arguably the most influential shop in the U.S., but narrow in its focus (France and Italy), and pricey. \u003ca href=\"http://www.northberkeleyimports.com/home/\">North Berkeley Imports\u003c/a> has carved out a niche for its exclusive imports from Burgundy and Champagne. \u003ca href=\"http://www.solanocellars.com/\">Solano Cellars\u003c/a> pours oodles of good wine at its wine bar, and \u003ca href=\"http://www.paulmarcuswines.com/\">Paul Marcus\u003c/a> shows off his impeccable taste at his store in Rockridge Market Hall.\u003c/p>\n\u003cp> The best thing is finding a store in your neighborhood-- (it's nice to walk home, not drive, after tastings!), where they get to know you, in the same way your barber or hairstylist knows you. And if you say you want a fruity red, with a little off the top, they know just what your palate needs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
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},
"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. 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>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"planet-money": {
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"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
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},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
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