window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"stephanie": {
"type": "authors",
"id": "5010",
"meta": {
"index": "authors_1716337520",
"id": "5010",
"found": true
},
"name": "Stephanie Lucianovic",
"firstName": "Stephanie",
"lastName": "Lucianovic",
"slug": "stephanie",
"email": "svwl22@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "A former picky eater, Stephanie V.W. Lucianovic is a writer, editor, and lapsed cheesemonger in the San Francisco Bay Area. A culinary school grad with an English lit degree, she has written for CNN.com, MSNBC.com, Popular Science, The New York Times, The Washington Post, and The Boston Globe. Additionally, she has been writing for KQED's Bay Area Bites since its inception and is the website editor for KQED's Emmy-award winning show \"Check, Please! Bay Area.\"\r\n\r\nStephanie was an original recapper at Television Without Pity and worked on a line of cookbooks for William-Sonoma as well as in the back kitchen of a Jacques Pépin cooking show. Her first book, \u003cem>\u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503/ref=sr_1_1?ie=UTF8&qid=1336686296&sr=8-1\">SUFFERING SUCCOTASH: A Picky Eater's Quest To Understand Why We Hate the Foods We Hate\u003c/a>\u003c/em> (Perigee Books, 2012) is a non-fiction narrative and a heartfelt and humorous exposé on the inner lives of picky eaters that Scientific American called \"hilarious\" and \"the perfect popular science book for a reader that doesn't think he or she wants to read a popular science book.\"\r\n\r\nStephanie lives in Menlo Park with her husband, three-year-old son, assorted cats, and has been blogging at \u003ca href=\"http://www.grubreport.com\">The Grub Report\u003c/a> for over a decade. \r\n\r\nFollow her on Twitter at \u003ca href=\"https://twitter.com/grubreport\">@grubreport\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g",
"twitter": "grubreport",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Lucianovic | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephanie"
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"kim-laidlaw": {
"type": "authors",
"id": "5015",
"meta": {
"index": "authors_1716337520",
"id": "5015",
"found": true
},
"name": "Kim Laidlaw",
"firstName": "Kim",
"lastName": "Laidlaw",
"slug": "kim-laidlaw",
"email": "kim_laidlaw@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twitter": null,
"facebook": "kimilaw",
"instagram": null,
"linkedin": "kimlaidlaw",
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Kim Laidlaw | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kim-laidlaw"
},
"michael-procopio": {
"type": "authors",
"id": "5017",
"meta": {
"index": "authors_1716337520",
"id": "5017",
"found": true
},
"name": "Michael Procopio",
"firstName": "Michael",
"lastName": "Procopio",
"slug": "michael-procopio",
"email": "m_procopio@mac.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "I am terribly fond of martinis, Edward Gorey, and sleeping with many pillows. \r\nYou are more than welcome to follow me on Twitter: \u003ca href=\"http://twitter.com/#!/procopster\">@procopster\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g",
"twitter": "procopster",
"facebook": "foodforthethoughtless",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Michael Procopio | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/michael-procopio"
},
"thy-tran": {
"type": "authors",
"id": "5018",
"meta": {
"index": "authors_1716337520",
"id": "5018",
"found": true
},
"name": "Thy Tran",
"firstName": "Thy",
"lastName": "Tran",
"slug": "thy-tran",
"email": "thy@wanderingspoon.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Thy Tran writes literary nonfiction about food, the rituals of the kitchen, and the many ways eating and cooking both connect and separate communities around the world. She co-authored the award-winning guide, Kitchen Companion, and her work has appeared in numerous other books, including Asia in the San Francisco Bay Area: A Cultural Travel Guide and Cooking at Home with the Culinary Institute of America. Her writing has been featured in The Washington Post, Los Angeles Times, San Francisco Chronicle, Fine Cooking and Saveur. A recipient of a literary grant from the San Francisco Arts Commission, Thy is currently working on a collection of essays about how food changes in families across time and place.\r\n\r\nThough trained as a professional chef, she works on cookbooks by day, then creates literary chapbooks by night. An old letterpress and two cabinets of wood and lead type occupy a corner of her writing studio, for she is as committed to the art and craft of bookmaking as she is to the power of words themselves. In addition to writing, editing, teaching and printing, Thy remains active in local food justice and global food sovereignty movements. Visit her website, wanderingspoon.com, to learn more about her culinary adventures.",
"avatar": "https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Thy Tran | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/thy-tran"
},
"amy-sherman": {
"type": "authors",
"id": "5020",
"meta": {
"index": "authors_1716337520",
"id": "5020",
"found": true
},
"name": "Amy Sherman",
"firstName": "Amy",
"lastName": "Sherman",
"slug": "amy-sherman",
"email": "cookingwithamyblog@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Amy Sherman began blogging in 2003, because all her\r\nfriends and family were constantly asking her where\r\nand what to eat. Three months after it launched,\r\nForbes chose her blog, \u003cstrong>Cooking with Amy\u003c/strong>, as one of the\r\ntop five best food blogs, praising her writing as\r\n“smart, cozy and witty”. Since then her blog has been\r\nfeatured and recipes reprinted in many newspapers and\r\nmagazines in the U.S. and the world.\r\n\r\nIn addition to regularly updating her blog, Amy is a\r\nguest contributor to the Epicurious.com blog, and\r\nContributing Editor of Glam Dish. She also writes\r\nrestaurant reviews for SF Station.\r\n\r\nHer focus on \u003cstrong>Bay Area Bites\u003c/strong> is primarily cookbook\r\nreviews along with some interviews and current events.\r\n\r\nAmy is a recipe developer and freelance food writer.\r\nShe is author of \u003cstrong>WinePassport: Portugal\u003c/strong> and wrote the new introduction to the classic cookbook, \u003cstrong>Jane Grigson’s Vegetable Book\u003c/strong>, published by the University of Nebraska Press. She recently completed 45 recipes for a Williams-Sonoma cookbook and wrote her first piece for VIA magazine.\r\n\r\nShe is currently serving on the board of the San Francisco Professional Food Society and is a member of the International Association of Culinary Professionals. Amy lives in San Francisco with her husband, tech journalist Lee Sherman.",
"avatar": "https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Amy Sherman | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/amy-sherman"
}
},
"pagesReducer": {
"bayareabites_category_wine": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"score": 12.282726
},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"title": "wine",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 20
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=wine",
"seeMore": false,
"paginated": true,
"page": 20
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_898": {
"type": "posts",
"id": "bayareabites_898",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "898",
"score": null,
"sort": [
1205940900000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1205940900,
"format": "aside",
"disqusTitle": "Toasts, Tastes & Tapas",
"title": "Toasts, Tastes & Tapas",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>There are so many great food events going on in the next few weeks, it's hard to choose. Here are three that particularly caught my eye and whet my appetite.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E02O_stPI/AAAAAAAAALQ/cZFSsNkt9CA/s1600-h/wineenthusiast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E02O_stPI/AAAAAAAAALQ/cZFSsNkt9CA/s320/wineenthusiast.jpg\" id=\"BLOGGER_PHOTO_ID_5179479152795628786\" border=\"0\">\u003c/a>\u003cbr>\nNext Thursday March 27th, 2008 is the \u003cstrong>\u003ca href=\"http://www.wineenthusiast.com/tot08/tott_SF.asp?uid=D4CBBC29-313F-41B6-B095-739457DCB89F\">Wine Enthusiast Toast of the Town\u003c/a>\u003c/strong>. Attending will be 70 domestic and international wine producers including Trinchero, Mumm Napa, Champagne Piper-Heidsiek, Rodney Strong Vineyards and J. Lohr Vineyards. A complete list of invited wine vendors is available \u003cstrong>\u003ca href=\"http://www.wineenthusiast.com/tot08/invited_SFvendors.asp?&uid=D4CBBC29-313F-41B6-B095-739457DCB89F\">here\u003c/a>\u003c/strong>. The event will be held at the War Memorial Opera House.\u003c/p>\n\u003cp>I spoke to one of the organizers and got a sneak peek at just a few of the dishes that participating restaurants will be serving.\u003c/p>\n\u003cp>Bar Tartine\u003cbr>\nBlood Orange-cured Sardines with Asparagus & Soft-boiled Egg Vinaigrette\u003c/p>\n\u003cp>Bistro Jeanty\u003cbr>\nCrème de Tomate en Croûte - Tomato Soup in Puff Pastry\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Café Gibraltar\u003cbr>\n• Moroccan Lamb & Beef Tagine – Savory Mélange of Beef and Lamb Shoulder, with Seasonal Vegetables, Chickpeas and Fingerling Potatoes in a Savory Date-mild Chile-Harissa Glaze\u003c/p>\n\u003cp>• Algerian Vegetable Couscous – Seasonal Vegetables, Chickpeas and Currants in a Roasted Sweet Pepper-Saffron broth, Served Atop House-Rolled Couscous\u003c/p>\n\u003cp>Campton Place\u003cbr>\nSpot Prawn Sashimi on Watermelon Carpaccio Chutnied Mango Chili Fizz with Apple & Wild Rocket Gazpacho Air\u003c/p>\n\u003cp>Étoile at Domaine Chandon\u003cbr>\nBraised Veal Cheek, Morel Mushrooms, English Pea Purée and Preserved Meyer Lemon\u003c/p>\n\u003cp>Go Fish Restaurant\u003cbr>\nScallop and Shrimp Ceviche\u003c/p>\n\u003cp>PlumpJack Cafe\u003cbr>\nRamp Panna Cotta with Langoustine and Pickled Cloud\u003c/p>\n\u003cp>Poleng Lounge\u003cbr>\nWalu Kinilaw – Hawaiian Butterfish, Toybox Tomatoes, Shallots, Cilantro, Coconut Milk, hand-harvested Philippine Sea Salt\u003c/p>\n\u003cp>Postrio\u003cbr>\nTuna en Ponzu Gelée with Wasabi Tobiko, Lemon and Shiso\u003c/p>\n\u003cp>Pres a Vi\u003cbr>\nHamachi Two Ways –\u003cbr>\n• Teradito with Anju Pepper Aioli, Siracha, Blood Orange Oil and Micro Cilantro\u003cbr>\n• Poke with Inamona, Soy, Lemon Zest and Wasabi Tobiko\u003c/p>\n\u003cp>Rivoli Restaurant\u003cbr>\nRivoli Smoked Beef on a Cheddar Biscuit with Horseradish Cream and Pickled Onion Relish\u003c/p>\n\u003cp>The Grand Tasting is from 7-10 pm and \u003cstrong>\u003ca href=\"http://www.wineenthusiast.com/E/results.asp?Ep=Ntt/san+francisco+2008//N/0//Nty/1//Ntx/mode%2Bmatchallpartial//Ntk/Product&uid=D4CBBC29-313F-41B6-B095-739457DCB89F&Ns=Sale%20Price\">tickets\u003c/a>\u003c/strong> are $95. A silent auction at the event will benefit America's Second Harvest The Nation's Food Bank.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E3M-_stRI/AAAAAAAAALg/YE2hqJaHFOE/s1600-h/tasteofthenation.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E3M-_stRI/AAAAAAAAALg/YE2hqJaHFOE/s320/tasteofthenation.jpg\" id=\"BLOGGER_PHOTO_ID_5179481742660908306\" border=\"0\">\u003c/a>\u003cbr>\n\u003cstrong>\u003ca href=\"http://taste.strength.org/site/Clubs?club_id=1071&pg=main\">Share our Strength's Taste of the Nation\u003c/a>\u003c/strong> is also a benefit for America's Second Harvest with a focus on ending childhood hunger. It will be held April 6th, 2008 at \u003cstrong>\u003ca href=\"http://acmechophouse.com/\">Acme Chophouse\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>From 6:30-7:30pm you'll enjoy appetizers from top local restaurants before a sit-down dinner prepared by the Next Iron Chef contenders and wine pairings from top sommeliers and live and silent auctions. The chefs for the dinner will be:\u003c/p>\n\u003cp>Michael Symon of Cleveland's \u003cstrong>Lola\u003c/strong> and \u003cstrong>Lolita\u003c/strong>\u003c/p>\n\u003cp>Traci Des Jardins of \u003cstrong>Acme Chophouse\u003c/strong>, \u003cstrong> Jardiniere\u003c/strong> and \u003cstrong> Mijita\u003c/strong>\u003c/p>\n\u003cp>Chris Cosentino of \u003cstrong>Incanto\u003c/strong>\u003c/p>\n\u003cp>Gavin Kaysen of NYC's \u003cstrong>Café Boulud\u003c/strong>\u003c/p>\n\u003cp>Elizabeth Falkner of \u003cstrong>Citizen Cake\u003c/strong> and \u003cstrong>Orson\u003c/strong> (dessert)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://taste.strength.org/site/PageServer?pagename=TOTN_buytickets\">Tickets\u003c/a>\u003c/strong> are $250 and 100% of your ticket purchase goes directly to \u003cstrong>\u003ca href=\"http://www.strength.org/\">Share Our Strength\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E2ye_stQI/AAAAAAAAALY/XxptHxzQ2po/s1600-h/2008_flowerShow_west.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E2ye_stQI/AAAAAAAAALY/XxptHxzQ2po/s320/2008_flowerShow_west.jpg\" id=\"BLOGGER_PHOTO_ID_5179481287394374914\" border=\"0\">\u003c/a>\u003cbr>\nIf you are still waiting for your economic stimulus check, here's a bargain opportunity to enjoy a taste of Spain.\u003c/p>\n\u003cp>Tonight, March 19th, 2008, at 6 pm Gerald Hirigoyen of Bocadillos and Piperade will create Basque-inspired small plates at Macy's Union Square as part of \u003cstrong>\u003ca href=\"http://www.macys.com/store/event/index.ognc?action=search&storeId=212\">A Mosaic of Spain\u003c/a>\u003c/strong>, Macy's Annual Flower Show. Jon Bonne, wine editor at the SF Chronicle and Andy Booth, owner of the Spanish Table will be on hand to discuss wine pairings.\u003c/p>\n\u003cp>In addition to food and wine samples, you'll receive a 60-day subscrition to Zagat.com and VIP card from City Dish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Tickets are $10 and benefit the Espanola de California.\u003c/p>\n\n",
"disqusIdentifier": "898 http://blogs.kqed.org/bayareabites/2008/03/19/toasts-tastes-tapas/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2008/03/19/toasts-tastes-tapas/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 603,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 30
},
"modified": 1207779928,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "There are so many great food events going on in the next few weeks, it's hard to choose. Here are three that particularly caught my eye and whet my appetite. Next Thursday March 27th, 2008 is the Wine Enthusiast Toast of the Town. Attending will be 70 domestic and international wine producers including Trinchero, Mumm",
"title": "Toasts, Tastes & Tapas | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Toasts, Tastes & Tapas",
"datePublished": "2008-03-19T08:35:00-07:00",
"dateModified": "2008-04-09T15:25:28-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "toasts-tastes-tapas",
"status": "publish",
"path": "/bayareabites/898/toasts-tastes-tapas",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There are so many great food events going on in the next few weeks, it's hard to choose. Here are three that particularly caught my eye and whet my appetite.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E02O_stPI/AAAAAAAAALQ/cZFSsNkt9CA/s1600-h/wineenthusiast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E02O_stPI/AAAAAAAAALQ/cZFSsNkt9CA/s320/wineenthusiast.jpg\" id=\"BLOGGER_PHOTO_ID_5179479152795628786\" border=\"0\">\u003c/a>\u003cbr>\nNext Thursday March 27th, 2008 is the \u003cstrong>\u003ca href=\"http://www.wineenthusiast.com/tot08/tott_SF.asp?uid=D4CBBC29-313F-41B6-B095-739457DCB89F\">Wine Enthusiast Toast of the Town\u003c/a>\u003c/strong>. Attending will be 70 domestic and international wine producers including Trinchero, Mumm Napa, Champagne Piper-Heidsiek, Rodney Strong Vineyards and J. Lohr Vineyards. A complete list of invited wine vendors is available \u003cstrong>\u003ca href=\"http://www.wineenthusiast.com/tot08/invited_SFvendors.asp?&uid=D4CBBC29-313F-41B6-B095-739457DCB89F\">here\u003c/a>\u003c/strong>. The event will be held at the War Memorial Opera House.\u003c/p>\n\u003cp>I spoke to one of the organizers and got a sneak peek at just a few of the dishes that participating restaurants will be serving.\u003c/p>\n\u003cp>Bar Tartine\u003cbr>\nBlood Orange-cured Sardines with Asparagus & Soft-boiled Egg Vinaigrette\u003c/p>\n\u003cp>Bistro Jeanty\u003cbr>\nCrème de Tomate en Croûte - Tomato Soup in Puff Pastry\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Café Gibraltar\u003cbr>\n• Moroccan Lamb & Beef Tagine – Savory Mélange of Beef and Lamb Shoulder, with Seasonal Vegetables, Chickpeas and Fingerling Potatoes in a Savory Date-mild Chile-Harissa Glaze\u003c/p>\n\u003cp>• Algerian Vegetable Couscous – Seasonal Vegetables, Chickpeas and Currants in a Roasted Sweet Pepper-Saffron broth, Served Atop House-Rolled Couscous\u003c/p>\n\u003cp>Campton Place\u003cbr>\nSpot Prawn Sashimi on Watermelon Carpaccio Chutnied Mango Chili Fizz with Apple & Wild Rocket Gazpacho Air\u003c/p>\n\u003cp>Étoile at Domaine Chandon\u003cbr>\nBraised Veal Cheek, Morel Mushrooms, English Pea Purée and Preserved Meyer Lemon\u003c/p>\n\u003cp>Go Fish Restaurant\u003cbr>\nScallop and Shrimp Ceviche\u003c/p>\n\u003cp>PlumpJack Cafe\u003cbr>\nRamp Panna Cotta with Langoustine and Pickled Cloud\u003c/p>\n\u003cp>Poleng Lounge\u003cbr>\nWalu Kinilaw – Hawaiian Butterfish, Toybox Tomatoes, Shallots, Cilantro, Coconut Milk, hand-harvested Philippine Sea Salt\u003c/p>\n\u003cp>Postrio\u003cbr>\nTuna en Ponzu Gelée with Wasabi Tobiko, Lemon and Shiso\u003c/p>\n\u003cp>Pres a Vi\u003cbr>\nHamachi Two Ways –\u003cbr>\n• Teradito with Anju Pepper Aioli, Siracha, Blood Orange Oil and Micro Cilantro\u003cbr>\n• Poke with Inamona, Soy, Lemon Zest and Wasabi Tobiko\u003c/p>\n\u003cp>Rivoli Restaurant\u003cbr>\nRivoli Smoked Beef on a Cheddar Biscuit with Horseradish Cream and Pickled Onion Relish\u003c/p>\n\u003cp>The Grand Tasting is from 7-10 pm and \u003cstrong>\u003ca href=\"http://www.wineenthusiast.com/E/results.asp?Ep=Ntt/san+francisco+2008//N/0//Nty/1//Ntx/mode%2Bmatchallpartial//Ntk/Product&uid=D4CBBC29-313F-41B6-B095-739457DCB89F&Ns=Sale%20Price\">tickets\u003c/a>\u003c/strong> are $95. A silent auction at the event will benefit America's Second Harvest The Nation's Food Bank.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E3M-_stRI/AAAAAAAAALg/YE2hqJaHFOE/s1600-h/tasteofthenation.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E3M-_stRI/AAAAAAAAALg/YE2hqJaHFOE/s320/tasteofthenation.jpg\" id=\"BLOGGER_PHOTO_ID_5179481742660908306\" border=\"0\">\u003c/a>\u003cbr>\n\u003cstrong>\u003ca href=\"http://taste.strength.org/site/Clubs?club_id=1071&pg=main\">Share our Strength's Taste of the Nation\u003c/a>\u003c/strong> is also a benefit for America's Second Harvest with a focus on ending childhood hunger. It will be held April 6th, 2008 at \u003cstrong>\u003ca href=\"http://acmechophouse.com/\">Acme Chophouse\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>From 6:30-7:30pm you'll enjoy appetizers from top local restaurants before a sit-down dinner prepared by the Next Iron Chef contenders and wine pairings from top sommeliers and live and silent auctions. The chefs for the dinner will be:\u003c/p>\n\u003cp>Michael Symon of Cleveland's \u003cstrong>Lola\u003c/strong> and \u003cstrong>Lolita\u003c/strong>\u003c/p>\n\u003cp>Traci Des Jardins of \u003cstrong>Acme Chophouse\u003c/strong>, \u003cstrong> Jardiniere\u003c/strong> and \u003cstrong> Mijita\u003c/strong>\u003c/p>\n\u003cp>Chris Cosentino of \u003cstrong>Incanto\u003c/strong>\u003c/p>\n\u003cp>Gavin Kaysen of NYC's \u003cstrong>Café Boulud\u003c/strong>\u003c/p>\n\u003cp>Elizabeth Falkner of \u003cstrong>Citizen Cake\u003c/strong> and \u003cstrong>Orson\u003c/strong> (dessert)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://taste.strength.org/site/PageServer?pagename=TOTN_buytickets\">Tickets\u003c/a>\u003c/strong> are $250 and 100% of your ticket purchase goes directly to \u003cstrong>\u003ca href=\"http://www.strength.org/\">Share Our Strength\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E2ye_stQI/AAAAAAAAALY/XxptHxzQ2po/s1600-h/2008_flowerShow_west.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E2ye_stQI/AAAAAAAAALY/XxptHxzQ2po/s320/2008_flowerShow_west.jpg\" id=\"BLOGGER_PHOTO_ID_5179481287394374914\" border=\"0\">\u003c/a>\u003cbr>\nIf you are still waiting for your economic stimulus check, here's a bargain opportunity to enjoy a taste of Spain.\u003c/p>\n\u003cp>Tonight, March 19th, 2008, at 6 pm Gerald Hirigoyen of Bocadillos and Piperade will create Basque-inspired small plates at Macy's Union Square as part of \u003cstrong>\u003ca href=\"http://www.macys.com/store/event/index.ognc?action=search&storeId=212\">A Mosaic of Spain\u003c/a>\u003c/strong>, Macy's Annual Flower Show. Jon Bonne, wine editor at the SF Chronicle and Andy Booth, owner of the Spanish Table will be on hand to discuss wine pairings.\u003c/p>\n\u003cp>In addition to food and wine samples, you'll receive a 60-day subscrition to Zagat.com and VIP card from City Dish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Tickets are $10 and benefit the Espanola de California.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/898/toasts-tastes-tapas",
"authors": [
"5020"
],
"categories": [
"bayareabites_50",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_119"
],
"tags": [
"bayareabites_371"
],
"label": "bayareabites"
},
"bayareabites_784": {
"type": "posts",
"id": "bayareabites_784",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "784",
"score": null,
"sort": [
1195231800000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1195231800,
"format": "aside",
"disqusTitle": "Wine: What to Do, What to Do",
"title": "Wine: What to Do, What to Do",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/wine-776226.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/wine-775841.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The holidays are fast approaching, whether you like it or not. For many of us, that means a major spike in entertaining, either of the at-home or in-a-restaurant variety. In the course of all this entertaining, an increase in the amount of wine purchased and consumed enters into the picture. At least in my circles, anyway.\u003c/p>\n\u003cp>I serve wine to people. It's just one facet among many in my job profile. Recently, in a fit of boredom, I came to the conservative conclusion that I have served at least 140,000 people in my eighteen years of service as a waiter. Granted, some of them are repeat customers, but that's still a lot of folks. In fact, that's about the entire population of Pasadena, California. By next year, I will have well outgrown that estimate. I hope to retire before I reach, say, Oakland.\u003c/p>\n\u003cp>During the course of serving all those people, I have opened roughly 25,000 bottles of wine, or, the equivalent of one bottle of wine for each person living Atascadero, California. I can't confirm any of this, of course, since I am uncertain as to whether or not the residents of the State Hospital are allowed alcohol. But that is one hell of a lot of wine. 18,750,000 milliliters. Sadly, I'm too stupid to convert that number into liters.\u003c/p>\n\u003cp>In all my years as a waiter, I have been mildly alarmed by the number of people who seem bewildered by the process of wine service. There are those of you who tense up (you know who you are) as your server approaches with the bottle. It can be as subtle as nervous little clearing of the throat, or as depressing as blurting out that you know nothing about wine tasting and pointing a finger at one of your dining companions to do the job for you. There is no need for that, really. Then, of course, there are those of you who feel the need to emote like a silent film actor. I applaud your enthusiasm. I really do. Of course, I'll probably point you out to the other waiters, but I applaud your enthusiasm just the same.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As a civilian, I have often been saddened by the shaky hands of servers who appear to have no confidence in their ability to pop a cork out of a bottle, especially if it's an expensive wine. Very seldom do I see the ritual performed properly. Everything from dripping wine on the tablecloth, which is forgivable, to taking the bottle of wine away from the table to open the cork, which is unforgivable, to putting the bottle of wine between their legs while removing the cork, which brings to my mind certain unpleasantries of the human digestive system or perhaps a crescendo of sexual excitement. In either case, I don't want those particular corks on my table.\u003c/p>\n\u003cp>Apart from my introductory ramble, this is a fairly straightforward sermon today, designed to clarify any problems or discomfort at the table. It's called:\u003c/p>\n\u003cp>How to behave when a bottle of wine is being opened for you.\u003c/p>\n\u003cp>1. Let's pretend that you have ordered the above-pictured bottle of wine, a 2004 Tenuta San Guido \"Guidalberto\". Excellent choice, by the way. The server or sommelier will hopefully return with the bottle cradled like some precious baby in his arms (or her, I am not going to spend my time writing s/he him/her, so please excuse me) and present the bottle, label facing towards to you.\u003c/p>\n\u003cp>2. He will verbalize the producer (Tenuta San Guido), the varietal (If it is a New World wine. In this case, the varietal is not labeled as a Merlot-Cabernet-Sangiovese blend) or name of the wine (Guidalberto) and the vintage (2004). This is extremely important. Stop talking to your girlfriend and pay attention for a moment. Is this the wine you ordered? Yes? Good. Now is it the correct vintage? That's important. For example, in 2003, there was a major heat wave that killed hundreds of Europeans over the summer. Not that that has anything to do with wine, mind you, but it did make for fruitier wines that year. If the vintage on offer differs from what is advertised on the wine list, that's nothing unusual. Time-- and vintage-- marches on. Just be sure to clarify this with whoever serves your wine.\u003c/p>\n\u003cp>3. When the wine is opened, the cork should be placed in front of you, just to the right. Just eyeball it. There is no need to sniff it. Most likely, it will smell like a cork with some wine on it. Sniffing a cork and then smelling your wine will do you no good whatsoever. The purpose of presenting the cork is to show the condition of storage. Is the outer edge dry and the inner wet? Excellent. If the inner part of the cork is dry, that could mean that the wine was stored poorly-- like straight up-- which is bad. Very bad. If the outside of the cork is wet, that means seepage, which is worse.\u003c/p>\n\u003cp>If a bottle of wine has been sealed with a Stelvin enclosure (that's what those screw caps are called), it should not be placed on the table. I made the mistake of presenting the cap to one of my diners not too long ago, because we were all playing at being overly formal with the wine. He picked up the cap between his fingertips and waved it dramatically under his nose. I'm glad I had my serviette handy to catch some of the blood.\u003c/p>\n\u003cp>3. The only thing you need your nose to do (apart from breathing) is smell the wine once a taste has been poured for you. You are only looking for defects like oxidation and spoilage. Please do not comment on the wine's legs. You are not supposed to pass any other judgements on the wine at that moment. Is it fit for consumption? Yes? Good.\u003c/p>\n\u003cp>4. What if you don't like the wine? If you have ordered the wine on your own and simply do not like it, you may be considered \"at fault.\" No one told you to order it. It's not as cherry ripe as you were expecting? Sorry. Now if you have the advice of the sommelier and he has lead you severely astray (they are, however, typically trained to steer you in the other direction), you've got a case. Thankfully, I work in a place that isn't going to argue with a guest about wine. Don't like it? Hey, we'll drink it later! Can I get you something else? That makes my life much more pleasant, anyway.\u003c/p>\n\u003cp>5. Alright. You've given your nod to the person who has opened your wine. He will then pour out for your guests, saving you for last. Do not pour your own wine. Let the server do that. Unless he is a particularly bad server and you are forced to. You should never be forced to.\u003c/p>\n\u003cp>Wasn't that easy? And it only took about 90 seconds.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I've added a great link to a little series of videos about how to serve wine from \u003ca href=\"http://video.google.com/videoplay?docid=1468576199790968985&q=wine+service&total=518&start=0&num=10&so=0&type=search&plindex=1\">Hospitality University\u003c/a>. Sounds rather Canadian to me...\u003c/p>\n\n",
"disqusIdentifier": "784 http://blogs.kqed.org/bayareabites/2007/11/16/wine-what-to-do-what-to-do/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/11/16/wine-what-to-do-what-to-do/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1236,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1195231800,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The holidays are fast approaching, whether you like it or not. For many of us, that means a major spike in entertaining, either of the at-home or in-a-restaurant variety. In the course of all this entertaining, an increase in the amount of wine purchased and consumed enters into the picture. At least in my circles,",
"title": "Wine: What to Do, What to Do | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Wine: What to Do, What to Do",
"datePublished": "2007-11-16T08:50:00-08:00",
"dateModified": "2007-11-16T08:50:00-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "wine-what-to-do-what-to-do",
"status": "publish",
"path": "/bayareabites/784/wine-what-to-do-what-to-do",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/wine-776226.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/wine-775841.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The holidays are fast approaching, whether you like it or not. For many of us, that means a major spike in entertaining, either of the at-home or in-a-restaurant variety. In the course of all this entertaining, an increase in the amount of wine purchased and consumed enters into the picture. At least in my circles, anyway.\u003c/p>\n\u003cp>I serve wine to people. It's just one facet among many in my job profile. Recently, in a fit of boredom, I came to the conservative conclusion that I have served at least 140,000 people in my eighteen years of service as a waiter. Granted, some of them are repeat customers, but that's still a lot of folks. In fact, that's about the entire population of Pasadena, California. By next year, I will have well outgrown that estimate. I hope to retire before I reach, say, Oakland.\u003c/p>\n\u003cp>During the course of serving all those people, I have opened roughly 25,000 bottles of wine, or, the equivalent of one bottle of wine for each person living Atascadero, California. I can't confirm any of this, of course, since I am uncertain as to whether or not the residents of the State Hospital are allowed alcohol. But that is one hell of a lot of wine. 18,750,000 milliliters. Sadly, I'm too stupid to convert that number into liters.\u003c/p>\n\u003cp>In all my years as a waiter, I have been mildly alarmed by the number of people who seem bewildered by the process of wine service. There are those of you who tense up (you know who you are) as your server approaches with the bottle. It can be as subtle as nervous little clearing of the throat, or as depressing as blurting out that you know nothing about wine tasting and pointing a finger at one of your dining companions to do the job for you. There is no need for that, really. Then, of course, there are those of you who feel the need to emote like a silent film actor. I applaud your enthusiasm. I really do. Of course, I'll probably point you out to the other waiters, but I applaud your enthusiasm just the same.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As a civilian, I have often been saddened by the shaky hands of servers who appear to have no confidence in their ability to pop a cork out of a bottle, especially if it's an expensive wine. Very seldom do I see the ritual performed properly. Everything from dripping wine on the tablecloth, which is forgivable, to taking the bottle of wine away from the table to open the cork, which is unforgivable, to putting the bottle of wine between their legs while removing the cork, which brings to my mind certain unpleasantries of the human digestive system or perhaps a crescendo of sexual excitement. In either case, I don't want those particular corks on my table.\u003c/p>\n\u003cp>Apart from my introductory ramble, this is a fairly straightforward sermon today, designed to clarify any problems or discomfort at the table. It's called:\u003c/p>\n\u003cp>How to behave when a bottle of wine is being opened for you.\u003c/p>\n\u003cp>1. Let's pretend that you have ordered the above-pictured bottle of wine, a 2004 Tenuta San Guido \"Guidalberto\". Excellent choice, by the way. The server or sommelier will hopefully return with the bottle cradled like some precious baby in his arms (or her, I am not going to spend my time writing s/he him/her, so please excuse me) and present the bottle, label facing towards to you.\u003c/p>\n\u003cp>2. He will verbalize the producer (Tenuta San Guido), the varietal (If it is a New World wine. In this case, the varietal is not labeled as a Merlot-Cabernet-Sangiovese blend) or name of the wine (Guidalberto) and the vintage (2004). This is extremely important. Stop talking to your girlfriend and pay attention for a moment. Is this the wine you ordered? Yes? Good. Now is it the correct vintage? That's important. For example, in 2003, there was a major heat wave that killed hundreds of Europeans over the summer. Not that that has anything to do with wine, mind you, but it did make for fruitier wines that year. If the vintage on offer differs from what is advertised on the wine list, that's nothing unusual. Time-- and vintage-- marches on. Just be sure to clarify this with whoever serves your wine.\u003c/p>\n\u003cp>3. When the wine is opened, the cork should be placed in front of you, just to the right. Just eyeball it. There is no need to sniff it. Most likely, it will smell like a cork with some wine on it. Sniffing a cork and then smelling your wine will do you no good whatsoever. The purpose of presenting the cork is to show the condition of storage. Is the outer edge dry and the inner wet? Excellent. If the inner part of the cork is dry, that could mean that the wine was stored poorly-- like straight up-- which is bad. Very bad. If the outside of the cork is wet, that means seepage, which is worse.\u003c/p>\n\u003cp>If a bottle of wine has been sealed with a Stelvin enclosure (that's what those screw caps are called), it should not be placed on the table. I made the mistake of presenting the cap to one of my diners not too long ago, because we were all playing at being overly formal with the wine. He picked up the cap between his fingertips and waved it dramatically under his nose. I'm glad I had my serviette handy to catch some of the blood.\u003c/p>\n\u003cp>3. The only thing you need your nose to do (apart from breathing) is smell the wine once a taste has been poured for you. You are only looking for defects like oxidation and spoilage. Please do not comment on the wine's legs. You are not supposed to pass any other judgements on the wine at that moment. Is it fit for consumption? Yes? Good.\u003c/p>\n\u003cp>4. What if you don't like the wine? If you have ordered the wine on your own and simply do not like it, you may be considered \"at fault.\" No one told you to order it. It's not as cherry ripe as you were expecting? Sorry. Now if you have the advice of the sommelier and he has lead you severely astray (they are, however, typically trained to steer you in the other direction), you've got a case. Thankfully, I work in a place that isn't going to argue with a guest about wine. Don't like it? Hey, we'll drink it later! Can I get you something else? That makes my life much more pleasant, anyway.\u003c/p>\n\u003cp>5. Alright. You've given your nod to the person who has opened your wine. He will then pour out for your guests, saving you for last. Do not pour your own wine. Let the server do that. Unless he is a particularly bad server and you are forced to. You should never be forced to.\u003c/p>\n\u003cp>Wasn't that easy? And it only took about 90 seconds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I've added a great link to a little series of videos about how to serve wine from \u003ca href=\"http://video.google.com/videoplay?docid=1468576199790968985&q=wine+service&total=518&start=0&num=10&so=0&type=search&plindex=1\">Hospitality University\u003c/a>. Sounds rather Canadian to me...\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/784/wine-what-to-do-what-to-do",
"authors": [
"5017"
],
"categories": [
"bayareabites_119"
],
"tags": [
"bayareabites_52"
],
"label": "bayareabites"
},
"bayareabites_686": {
"type": "posts",
"id": "bayareabites_686",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "686",
"score": null,
"sort": [
1185912000000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1185912000,
"format": "aside",
"disqusTitle": "QUEST: Napa Wineries Face Global Warming",
"title": "QUEST: Napa Wineries Face Global Warming",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Hey y'all -- there is a story on wine in Napa on QUEST tonight that you won't want to miss. QUEST is KQED's new TV, radio, web, and education project about science and environment in Northern California, and their latest science story has taken them to Napa Valley. The story is titled \u003ca href=\"http://www.kqed.org/quest/television/view/490\">\"\u003cstrong>Napa Wineries Face Global Warming\"\u003c/strong>\u003c/a> and explores the potential effects of climate change on the unique ecology and climate of Napa Valley.\u003c/p>\n\u003cp>The Napa and Sonoma microclimates produce world famous wines, but what happens if the climate changes? Scientists are predicting that global warming could increase the number of super-hot days in the California wine region, interfering with the way grapes ripen. Local scientists and wineries are beginning to look at how to prepare.\u003c/p>\n\u003cp>\u003ciframe scrolling=\"no\" src=\"http://www.kqed.org/quest/television/embed/490\" width=\"320\" height=\"205\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Post by Craig Rosa, Interactive Producer, QUEST\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "686 http://blogs.kqed.org/bayareabites/2007/07/31/quest-napa-wineries-face-global-warming/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/07/31/quest-napa-wineries-face-global-warming/",
"stats": {
"hasVideo": false,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 138,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://www.kqed.org/quest/television/embed/490"
],
"paragraphCount": 6
},
"modified": 1272488790,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Hey y'all -- there is a story on wine in Napa on QUEST tonight that you won't want to miss. QUEST is KQED's new TV, radio, web, and education project about science and environment in Northern California, and their latest science story has taken them to Napa Valley. The story is titled "Napa Wineries Face",
"title": "QUEST: Napa Wineries Face Global Warming | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "QUEST: Napa Wineries Face Global Warming",
"datePublished": "2007-07-31T13:00:00-07:00",
"dateModified": "2010-04-28T14:06:30-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "quest-napa-wineries-face-global-warming",
"status": "publish",
"path": "/bayareabites/686/quest-napa-wineries-face-global-warming",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Hey y'all -- there is a story on wine in Napa on QUEST tonight that you won't want to miss. QUEST is KQED's new TV, radio, web, and education project about science and environment in Northern California, and their latest science story has taken them to Napa Valley. The story is titled \u003ca href=\"http://www.kqed.org/quest/television/view/490\">\"\u003cstrong>Napa Wineries Face Global Warming\"\u003c/strong>\u003c/a> and explores the potential effects of climate change on the unique ecology and climate of Napa Valley.\u003c/p>\n\u003cp>The Napa and Sonoma microclimates produce world famous wines, but what happens if the climate changes? Scientists are predicting that global warming could increase the number of super-hot days in the California wine region, interfering with the way grapes ripen. Local scientists and wineries are beginning to look at how to prepare.\u003c/p>\n\u003cp>\u003ciframe scrolling=\"no\" src=\"http://www.kqed.org/quest/television/embed/490\" width=\"320\" height=\"205\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Post by Craig Rosa, Interactive Producer, QUEST\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/686/quest-napa-wineries-face-global-warming",
"authors": [
"5014"
],
"categories": [
"bayareabites_45",
"bayareabites_119"
],
"tags": [
"bayareabites_355",
"bayareabites_357",
"bayareabites_187",
"bayareabites_359",
"bayareabites_14756",
"bayareabites_356"
],
"label": "bayareabites"
},
"bayareabites_661": {
"type": "posts",
"id": "bayareabites_661",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "661",
"score": null,
"sort": [
1183560840000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1183560840,
"format": "aside",
"disqusTitle": "The Ultimate Food & Wine Pairing",
"title": "The Ultimate Food & Wine Pairing",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/7323948-795954.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/7323948-795936.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>Wine pairing fascinates me. Perhaps because I develop recipes for a wine retailer, I take it very seriously. I approach it as a puzzle with more than one solution. I enjoy finding at least one way to answer the question \"what goes with what.\" \u003c/p>\n\u003cp>If you read any book or guide to wine pairing, you'll often come across a bit of advice that says something to the effect--drink what like. After that disclaimer is issued, a listing and philosophy unfolds. There are a myriad of different ways people pair wines with food. I try not to view these lists and philosophies as rules, but as guidelines or instructive stories. I imagine the author telling me \"hey, one time I tried this wine with this dish and it was delicious, you might like it too.\" \u003c/p>\n\u003cp>This week over at the San Francisco Bay Guardian, Paul Reidinger wrote an article titled \u003cb>\u003ca href=\"http://www.sfbg.com/entry.php?entry_id=4020&catid=77&volume_id=254&issue_id=304&volume_num=41&issue_num=40\">Porn in Pairs\u003c/a>\u003c/b> The best pairings are food, wine, and connections to other people. In it he mocked the obsessive accounts that sometimes take place when recommending a certain wine with a certain dish. \u003c/p>\n\u003cp>\u003ctt>\"Although my subscription to Annals of Wine Pornography has lapsed, I still glean the occasional fetishistic detail from other press outlets -- in particular, obsessive accounts of how this vintage of that winemaker's reserve pinot noir pairs brilliantly with a particular kind of sheep's milk cheese, left at room temperature for an hour, then smeared over some kind of heirloom fig that's been grilled, cut side up, over a medium applewood fire for six to eight minutes while the grill chef recites poetry.\"\u003c/tt>\u003c/p>\n\u003cp>I get it, because I've read those descriptions as well. And perhaps we've gone a bit too far. Recently a friend pointed out recommendations in Saveur magazine for specific wines with different \u003cb>\u003ca href=\"http://www.lacensebeef.com/news/saveur-steak-pre-press.pdf\">cuts of steak\u003c/a>\u003c/b>! Ultimately, I enjoy wine pairing because it helps me to identify the nuances in food and wine, but even that is irrelevant without the right company at the table. The ultimate food and wine pairing happens when the experience of being together is enhanced. I'll try not to forget that as I go about suggesting yet another dish to serve with Cabernet Sauvignon...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "661 http://blogs.kqed.org/bayareabites/2007/07/04/the-ultimate-food-wine-pairing/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/07/04/the-ultimate-food-wine-pairing/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 373,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 7
},
"modified": 1183560840,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Wine pairing fascinates me. Perhaps because I develop recipes for a wine retailer, I take it very seriously. I approach it as a puzzle with more than one solution. I enjoy finding at least one way to answer the question "what goes with what." If you read any book or guide to wine pairing, you'll",
"title": "The Ultimate Food & Wine Pairing | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Ultimate Food & Wine Pairing",
"datePublished": "2007-07-04T07:54:00-07:00",
"dateModified": "2007-07-04T07:54:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-ultimate-food-wine-pairing",
"status": "publish",
"path": "/bayareabites/661/the-ultimate-food-wine-pairing",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/7323948-795954.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/7323948-795936.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>Wine pairing fascinates me. Perhaps because I develop recipes for a wine retailer, I take it very seriously. I approach it as a puzzle with more than one solution. I enjoy finding at least one way to answer the question \"what goes with what.\" \u003c/p>\n\u003cp>If you read any book or guide to wine pairing, you'll often come across a bit of advice that says something to the effect--drink what like. After that disclaimer is issued, a listing and philosophy unfolds. There are a myriad of different ways people pair wines with food. I try not to view these lists and philosophies as rules, but as guidelines or instructive stories. I imagine the author telling me \"hey, one time I tried this wine with this dish and it was delicious, you might like it too.\" \u003c/p>\n\u003cp>This week over at the San Francisco Bay Guardian, Paul Reidinger wrote an article titled \u003cb>\u003ca href=\"http://www.sfbg.com/entry.php?entry_id=4020&catid=77&volume_id=254&issue_id=304&volume_num=41&issue_num=40\">Porn in Pairs\u003c/a>\u003c/b> The best pairings are food, wine, and connections to other people. In it he mocked the obsessive accounts that sometimes take place when recommending a certain wine with a certain dish. \u003c/p>\n\u003cp>\u003ctt>\"Although my subscription to Annals of Wine Pornography has lapsed, I still glean the occasional fetishistic detail from other press outlets -- in particular, obsessive accounts of how this vintage of that winemaker's reserve pinot noir pairs brilliantly with a particular kind of sheep's milk cheese, left at room temperature for an hour, then smeared over some kind of heirloom fig that's been grilled, cut side up, over a medium applewood fire for six to eight minutes while the grill chef recites poetry.\"\u003c/tt>\u003c/p>\n\u003cp>I get it, because I've read those descriptions as well. And perhaps we've gone a bit too far. Recently a friend pointed out recommendations in Saveur magazine for specific wines with different \u003cb>\u003ca href=\"http://www.lacensebeef.com/news/saveur-steak-pre-press.pdf\">cuts of steak\u003c/a>\u003c/b>! Ultimately, I enjoy wine pairing because it helps me to identify the nuances in food and wine, but even that is irrelevant without the right company at the table. The ultimate food and wine pairing happens when the experience of being together is enhanced. I'll try not to forget that as I go about suggesting yet another dish to serve with Cabernet Sauvignon...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/661/the-ultimate-food-wine-pairing",
"authors": [
"5020"
],
"categories": [
"bayareabites_119"
],
"tags": [
"bayareabites_77"
],
"label": "bayareabites"
},
"bayareabites_656": {
"type": "posts",
"id": "bayareabites_656",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "656",
"score": null,
"sort": [
1183152420000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1183152420,
"format": "aside",
"disqusTitle": "Biodynamic Wines (sort of) explained",
"title": "Biodynamic Wines (sort of) explained",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pyramid403x287-772068.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pyramid403x287-772065.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The first time I heard about biodynamic wine, it sounded, to me, like some odd French marketing gimmick. Not an unreasonable thought, considering the fact the bottle of wine being discussed was from Chateauneuf-du-Pape, a place known for prohibiting flying saucers or, as the French call them les cigares volantes from landing in their vineyards. I find it reassuring to me to see the French senses humor and creativity so alive and well. Of course, such laws also illustrate an equally French no non-sense approach to what fuels these qualities-- wine.\u003c/p>\n\u003cp>All we knew at the time was that biodynamic winemaking had something to do with the full moon. We all had a good laugh. My boss kept asking if various items around the restaurant -- it could have been a chair or a dog for all he cared-- were biodynamique. He just liked to say it. In French.\u003c/p>\n\u003cp>Biodynamism was, we thought, similar to organic winemaking, only more hippie-like.\u003c/p>\n\u003cp>I feel so ashamed of myself, I could just spit. It might be hippie-like, but it is definitely worth taking seriously.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So what exactly is biodynamic winemaking?\u003c/p>\n\u003cp>It is a category of biodynamic agriculture, which is essentially an organic farming system based primarily upon eight lectures on \u003ca href=\"http://en.wikipedia.org/wiki/Anthroposophy\">anthroposophy\u003c/a> given by Rudolph Steiner in Germany in 1924.\u003c/p>\n\u003cp>Even in 1924, when man's faith in better living through chemistry was picking up speed, Steiner was convinced that the quality of food was being degraded by the use of artificial fertilizers and pesticides. Sounds very much like our modern, and fortunately blossoming, organic agricultural movement. What set Steiner and his biodynamism apart from the organic philosophy was more than his belief in the spiritual shortcomings of a chemical approach to farming. Steiner considered the world and everything in it as simultaneously spiritual and material in nature, that living matter was different from dead matter. He also believed in the influence of planetary events on agricultural crops. Ah, there's that moon reference.\u003c/p>\n\u003cp>Biodynamism is, more or less, a very holistic approach to organic farming.\u003c/p>\n\u003cp>You are, at this point, either yawning or scratching your head. If the former is the case, go get yourself a coffee and come back when your caffeine has kicked in. If the latter is true, read on and follow these links pertaining to \u003ca href=\"http://en.wikipedia.org/wiki/Biodynamic_agriculture\">biodynamic agriculture\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Vitalism\">vitalism\u003c/a> and \u003ca href=\"http://www.demeter.net/\">Demeter International\u003c/a> and then get back to me. I'm happy to wait. It's a rather complex topic. One, with a slight bow to irony, not easily digested.\u003c/p>\n\u003cp>Two days ago, my fellow co-workers and I were fortunate enough to have someone explain it all-- or, at least his application of biodynamism-- to us.\u003c/p>\n\u003cp>Fresh from his stint as cover model for next week's Wine Spectator, \u003ca href=\"http://www.benziger.com/tribute/winemaking/winemaker_mike_benziger.php\">Mike Benziger\u003c/a> took some time out to both explain his biodynamic approach to winemaking and to let us taste the results-- his 2004 vintage Tribute.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/Mike-Benziger-790293.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/Mike-Benziger-789728.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>He began his talk by asking us about various alcoholic beverages. What does beer do to you? He mentioned that it made one tired and gassy. Tequila? I muttered something about how it renders one stupid and causes one to sleep with people one might otherwise regret sleeping with sober. And wine?\u003c/p>\n\u003cp>\"Wine is a high energy substance, it changes the spirit of the room as soon as the bottle is opened. Wine connects us to the sun, to the earth and to each other.\"\u003c/p>\n\u003cp>In two sentences, Benziger encapsulated what I belive to be essence of biodynamic winemaking, in as much as I can gather. Wine just might be the poster child for this approach to agriculture-- a mingling of living and dead matter that, if you will forgive me for saying, creates its own life force, therby enhancing our own. Unless, I thought, one drinks excessive amounts of it and dies of alcohol poisoning, I reminded myself that biodynamism is about cosmic balance and the thought passed.\u003c/p>\n\u003cp>To Benziger, biodynamism is about a personal connection to the land. And he is certainly connected to his. He's been working his 85 acres for the past twenty-five years. Only forty of which are planted with vines. The rest, in the closed farming tradition of biodynamism, are occupied by such things as stables, insectaries and pasture.\u003c/p>\n\u003cp>Biodynamism considers the environment more important than the plant, the whole trumping any of its parts. In Benziger's vineyard, one might be overwhelmed by environment, or at least cataloging it. His vines are planted in a circle created naturally by volcanic crater. Over the years, Benziger has recognized thirty-one distinct microclimates within that circle-- each contributing it's own particular qualities to the final blend of his wine.\u003c/p>\n\u003cp>Biodynamism dictates that man work within nature's boundaries rather than bend it to his own will. This, of course, is a dictum impossible to follow since agriculture is essentially a system created by man to exploit and propagate that nature which serves him best and eliminate--or at least exclude-- that which does not. Those rabid enough to adhere to such a strict construction would be reduced, in my opinion, to hunting and gathering. Fortunately, Benziger and, I'm sure, most other biodynamic farmers approach this idea with a more practical spirit.\u003c/p>\n\u003cp>To eliminate a dependence upon chemical pesticides, plants are planted to attract beneficial insects to the vineyards. Insects are neither purchased nor physically transported, but rather invited onto the property by means of what Benziger refers to as \"bug highways\"-- swaths of specific plants that lure the insects directly into the vineyard.\u003c/p>\n\u003cp>In addition to insects and creative planting, various animals are utilized to keep down the number of pests-- chickens and owls, for example. Grazers, such as Scottish Highland cattle and sheep keep weeds in check and remove any need for chemical fertilizers. \"Sheep are a great viticultural tool.\" quipped Benziger, \"They do three things for us: they eat, shit and turn the soil with their hooves.\" Who needs a tractor?\u003c/p>\n\u003cp>With the removal of chemical pesticides and fertilizer comes the eventual return of native yeasts, which are, he believes, essential to the character of his wine.\u003c/p>\n\u003cp>The goal with biodynamic farming is a closed environmental system. The borders between natural and farmed areas eventually merge and begin to speak, as Benziger says, \"the language of terroir.\" Which, of course, is also essential to the character of his wine.\u003c/p>\n\u003cp>And how does biodynamism apply to the process of winemaking?\u003c/p>\n\u003cp>Here's where the moon comes in. Don't cringe. It makes perfect sense. Wine is racked only under a new moon. Why? sendiment is at its most compact at this time. The tidal pull of a full moon causes it to puff up.\u003c/p>\n\u003cp>Biodynamic regulations, as laid down by Demeter International, also dictate that no yeast or malolactic bacteria may be added to the wine though sulpher dioxide is allowed. Apologies, I forgot to ask why this was so., I was busy drawing the Demeter logo in my notebook, since the logo on Benziger's bottle did not photograph well:\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_1145-735727.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_1145-734722.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The logo sums it up, I'd say. From the top left and working clockwise around the four quadrants are: fire, air, earth (which I drew somewhat inaccurately) and water. Everything in the universe, according to the Ancients, was comprised of some combination of these elements. What the logo does not show, however is a fifth element; one created when the four other elements get together-- spirit. It does sport a rather intriguing symbol directly under the name Demeter. Being the strong fertility goddess she was to the Greeks, I am not certain if the symbol represents some sort of budding plantlife or not. I prefer to see it as a highly stylized hermaphrodite. One with enormous breasts and a penis dangling between its legs. How much more fertile can one get than that?\u003c/p>\n\u003cp>Okay. We've heard about how the vines were tended and how the grapes were vinified. But what about the taste? Benziger poured.\u003c/p>\n\u003cp>It was good. It was more than good, truthfully. Everyone in the room agreed. I must add here that I am talking about a room full of people who have, at one time, more or less rejected California Cabernet Sauvignons and blends thereof as showy and often juvenile-- an embarrassment to be around. Not that they all are, but more in the spirit of rejecting one's parents as an embarrassment in one's teenage years.\u003c/p>\n\u003cp>Benziger's 2004 Tribute is a well balanced wine, with soft-but-present tannin, hints of cedar, black cherry and, not surprisingly given todays topic of biodynamism, a certain earthiness. The finish lingered. It doesn't try to out-macho its neighbors with an over-powering amout of oak. Silver Oak is a man who wears too much Brut and tells time by his gaudy Rolex. Tribute stands by its own, natural masculine scent and tells time by the position of the sun in the sky. Orthe moon, depending upon the time of day.\u003c/p>\n\u003cp>More importantly, I imagined I could taste everything that went into making the wine-- the volcanic crater, the bees, even the Scottish Highland cows. Not literally, mind you but, knowing the effort and, well, the love that went into making this wine made the experience of drinking it even more pleasurable.\u003c/p>\n\u003cp>After the Benziger's talk, my wine director was excited. \"You're going to see a lot more of these wines coming along.\" I'm glad. It's the wave of the future that many winemakers are considering riding. Wave of the future. Odd how a technique older than Charlemagne can be considered futuristic. Winemaking has now made a full circle-- or is it full cycle?-- like the moon that rules over the biodynamic process. It's about time.\u003c/p>\n\u003cp>I'll stop giggling now. I promise.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>*Note. The pyramid diagram is borrowed from the \u003ca href=\"http://www.benziger.com/tribute/benziger_and_biodynamics/biodynamics_by_benziger.php\">Benziger website\u003c/a>.\u003c/p>\n\n",
"disqusIdentifier": "656 http://blogs.kqed.org/bayareabites/2007/06/29/biodynamic-wines-sort-of-explained/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/06/29/biodynamic-wines-sort-of-explained/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1657,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 37
},
"modified": 1183152420,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The first time I heard about biodynamic wine, it sounded, to me, like some odd French marketing gimmick. Not an unreasonable thought, considering the fact the bottle of wine being discussed was from Chateauneuf-du-Pape, a place known for prohibiting flying saucers or, as the French call them les cigares volantes from landing in their vineyards.",
"title": "Biodynamic Wines (sort of) explained | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Biodynamic Wines (sort of) explained",
"datePublished": "2007-06-29T14:27:00-07:00",
"dateModified": "2007-06-29T14:27:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "biodynamic-wines-sort-of-explained",
"status": "publish",
"path": "/bayareabites/656/biodynamic-wines-sort-of-explained",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pyramid403x287-772068.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pyramid403x287-772065.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The first time I heard about biodynamic wine, it sounded, to me, like some odd French marketing gimmick. Not an unreasonable thought, considering the fact the bottle of wine being discussed was from Chateauneuf-du-Pape, a place known for prohibiting flying saucers or, as the French call them les cigares volantes from landing in their vineyards. I find it reassuring to me to see the French senses humor and creativity so alive and well. Of course, such laws also illustrate an equally French no non-sense approach to what fuels these qualities-- wine.\u003c/p>\n\u003cp>All we knew at the time was that biodynamic winemaking had something to do with the full moon. We all had a good laugh. My boss kept asking if various items around the restaurant -- it could have been a chair or a dog for all he cared-- were biodynamique. He just liked to say it. In French.\u003c/p>\n\u003cp>Biodynamism was, we thought, similar to organic winemaking, only more hippie-like.\u003c/p>\n\u003cp>I feel so ashamed of myself, I could just spit. It might be hippie-like, but it is definitely worth taking seriously.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So what exactly is biodynamic winemaking?\u003c/p>\n\u003cp>It is a category of biodynamic agriculture, which is essentially an organic farming system based primarily upon eight lectures on \u003ca href=\"http://en.wikipedia.org/wiki/Anthroposophy\">anthroposophy\u003c/a> given by Rudolph Steiner in Germany in 1924.\u003c/p>\n\u003cp>Even in 1924, when man's faith in better living through chemistry was picking up speed, Steiner was convinced that the quality of food was being degraded by the use of artificial fertilizers and pesticides. Sounds very much like our modern, and fortunately blossoming, organic agricultural movement. What set Steiner and his biodynamism apart from the organic philosophy was more than his belief in the spiritual shortcomings of a chemical approach to farming. Steiner considered the world and everything in it as simultaneously spiritual and material in nature, that living matter was different from dead matter. He also believed in the influence of planetary events on agricultural crops. Ah, there's that moon reference.\u003c/p>\n\u003cp>Biodynamism is, more or less, a very holistic approach to organic farming.\u003c/p>\n\u003cp>You are, at this point, either yawning or scratching your head. If the former is the case, go get yourself a coffee and come back when your caffeine has kicked in. If the latter is true, read on and follow these links pertaining to \u003ca href=\"http://en.wikipedia.org/wiki/Biodynamic_agriculture\">biodynamic agriculture\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Vitalism\">vitalism\u003c/a> and \u003ca href=\"http://www.demeter.net/\">Demeter International\u003c/a> and then get back to me. I'm happy to wait. It's a rather complex topic. One, with a slight bow to irony, not easily digested.\u003c/p>\n\u003cp>Two days ago, my fellow co-workers and I were fortunate enough to have someone explain it all-- or, at least his application of biodynamism-- to us.\u003c/p>\n\u003cp>Fresh from his stint as cover model for next week's Wine Spectator, \u003ca href=\"http://www.benziger.com/tribute/winemaking/winemaker_mike_benziger.php\">Mike Benziger\u003c/a> took some time out to both explain his biodynamic approach to winemaking and to let us taste the results-- his 2004 vintage Tribute.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/Mike-Benziger-790293.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/Mike-Benziger-789728.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>He began his talk by asking us about various alcoholic beverages. What does beer do to you? He mentioned that it made one tired and gassy. Tequila? I muttered something about how it renders one stupid and causes one to sleep with people one might otherwise regret sleeping with sober. And wine?\u003c/p>\n\u003cp>\"Wine is a high energy substance, it changes the spirit of the room as soon as the bottle is opened. Wine connects us to the sun, to the earth and to each other.\"\u003c/p>\n\u003cp>In two sentences, Benziger encapsulated what I belive to be essence of biodynamic winemaking, in as much as I can gather. Wine just might be the poster child for this approach to agriculture-- a mingling of living and dead matter that, if you will forgive me for saying, creates its own life force, therby enhancing our own. Unless, I thought, one drinks excessive amounts of it and dies of alcohol poisoning, I reminded myself that biodynamism is about cosmic balance and the thought passed.\u003c/p>\n\u003cp>To Benziger, biodynamism is about a personal connection to the land. And he is certainly connected to his. He's been working his 85 acres for the past twenty-five years. Only forty of which are planted with vines. The rest, in the closed farming tradition of biodynamism, are occupied by such things as stables, insectaries and pasture.\u003c/p>\n\u003cp>Biodynamism considers the environment more important than the plant, the whole trumping any of its parts. In Benziger's vineyard, one might be overwhelmed by environment, or at least cataloging it. His vines are planted in a circle created naturally by volcanic crater. Over the years, Benziger has recognized thirty-one distinct microclimates within that circle-- each contributing it's own particular qualities to the final blend of his wine.\u003c/p>\n\u003cp>Biodynamism dictates that man work within nature's boundaries rather than bend it to his own will. This, of course, is a dictum impossible to follow since agriculture is essentially a system created by man to exploit and propagate that nature which serves him best and eliminate--or at least exclude-- that which does not. Those rabid enough to adhere to such a strict construction would be reduced, in my opinion, to hunting and gathering. Fortunately, Benziger and, I'm sure, most other biodynamic farmers approach this idea with a more practical spirit.\u003c/p>\n\u003cp>To eliminate a dependence upon chemical pesticides, plants are planted to attract beneficial insects to the vineyards. Insects are neither purchased nor physically transported, but rather invited onto the property by means of what Benziger refers to as \"bug highways\"-- swaths of specific plants that lure the insects directly into the vineyard.\u003c/p>\n\u003cp>In addition to insects and creative planting, various animals are utilized to keep down the number of pests-- chickens and owls, for example. Grazers, such as Scottish Highland cattle and sheep keep weeds in check and remove any need for chemical fertilizers. \"Sheep are a great viticultural tool.\" quipped Benziger, \"They do three things for us: they eat, shit and turn the soil with their hooves.\" Who needs a tractor?\u003c/p>\n\u003cp>With the removal of chemical pesticides and fertilizer comes the eventual return of native yeasts, which are, he believes, essential to the character of his wine.\u003c/p>\n\u003cp>The goal with biodynamic farming is a closed environmental system. The borders between natural and farmed areas eventually merge and begin to speak, as Benziger says, \"the language of terroir.\" Which, of course, is also essential to the character of his wine.\u003c/p>\n\u003cp>And how does biodynamism apply to the process of winemaking?\u003c/p>\n\u003cp>Here's where the moon comes in. Don't cringe. It makes perfect sense. Wine is racked only under a new moon. Why? sendiment is at its most compact at this time. The tidal pull of a full moon causes it to puff up.\u003c/p>\n\u003cp>Biodynamic regulations, as laid down by Demeter International, also dictate that no yeast or malolactic bacteria may be added to the wine though sulpher dioxide is allowed. Apologies, I forgot to ask why this was so., I was busy drawing the Demeter logo in my notebook, since the logo on Benziger's bottle did not photograph well:\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_1145-735727.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_1145-734722.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The logo sums it up, I'd say. From the top left and working clockwise around the four quadrants are: fire, air, earth (which I drew somewhat inaccurately) and water. Everything in the universe, according to the Ancients, was comprised of some combination of these elements. What the logo does not show, however is a fifth element; one created when the four other elements get together-- spirit. It does sport a rather intriguing symbol directly under the name Demeter. Being the strong fertility goddess she was to the Greeks, I am not certain if the symbol represents some sort of budding plantlife or not. I prefer to see it as a highly stylized hermaphrodite. One with enormous breasts and a penis dangling between its legs. How much more fertile can one get than that?\u003c/p>\n\u003cp>Okay. We've heard about how the vines were tended and how the grapes were vinified. But what about the taste? Benziger poured.\u003c/p>\n\u003cp>It was good. It was more than good, truthfully. Everyone in the room agreed. I must add here that I am talking about a room full of people who have, at one time, more or less rejected California Cabernet Sauvignons and blends thereof as showy and often juvenile-- an embarrassment to be around. Not that they all are, but more in the spirit of rejecting one's parents as an embarrassment in one's teenage years.\u003c/p>\n\u003cp>Benziger's 2004 Tribute is a well balanced wine, with soft-but-present tannin, hints of cedar, black cherry and, not surprisingly given todays topic of biodynamism, a certain earthiness. The finish lingered. It doesn't try to out-macho its neighbors with an over-powering amout of oak. Silver Oak is a man who wears too much Brut and tells time by his gaudy Rolex. Tribute stands by its own, natural masculine scent and tells time by the position of the sun in the sky. Orthe moon, depending upon the time of day.\u003c/p>\n\u003cp>More importantly, I imagined I could taste everything that went into making the wine-- the volcanic crater, the bees, even the Scottish Highland cows. Not literally, mind you but, knowing the effort and, well, the love that went into making this wine made the experience of drinking it even more pleasurable.\u003c/p>\n\u003cp>After the Benziger's talk, my wine director was excited. \"You're going to see a lot more of these wines coming along.\" I'm glad. It's the wave of the future that many winemakers are considering riding. Wave of the future. Odd how a technique older than Charlemagne can be considered futuristic. Winemaking has now made a full circle-- or is it full cycle?-- like the moon that rules over the biodynamic process. It's about time.\u003c/p>\n\u003cp>I'll stop giggling now. I promise.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>*Note. The pyramid diagram is borrowed from the \u003ca href=\"http://www.benziger.com/tribute/benziger_and_biodynamics/biodynamics_by_benziger.php\">Benziger website\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/656/biodynamic-wines-sort-of-explained",
"authors": [
"5017"
],
"categories": [
"bayareabites_119"
],
"tags": [
"bayareabites_293",
"bayareabites_52",
"bayareabites_294"
],
"label": "bayareabites"
},
"bayareabites_655": {
"type": "posts",
"id": "bayareabites_655",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "655",
"score": null,
"sort": [
1183014000000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1183014000,
"format": "aside",
"disqusTitle": "Rough and Red-dy: Mount Tamalpais Merlot",
"title": "Rough and Red-dy: Mount Tamalpais Merlot",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/mttammerlot-722594.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>Barely over my ecstasy from that first \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2007/06/think-pink-mount-tamalpais-vin-gris.jsp\">amaranth-hued glass\u003c/a>\u003c/b>, I decided to sample another grape-smeared offering from Marin Wines, their \u003cb>\u003ca href=\"http://www.marinwines.com/merlot-wine.html\">Mount Tamalpais Merlot\u003c/a>\u003c/b>. My god. My GOD!\u003c/p>\n\u003cp>Now, yes, Merlot \u003ci>has\u003c/i> been battered about by the Hollywood likes of \u003ci>Sideways\u003c/i> and bad examples of the glass. And, because it had been at least five years since I traded in my last glass of Merlot for Zinfandels, Francs, Barbarescos, and anything found in the Rhone, I also laughed knowingly along with the rest of the Northern California audience as Paul Giamatti's character, Miles, slagged off on the once-popular wine.\u003c/p>\n\u003cp>It wasn't even that I agreed with what his character, Miles, said about Merlot, it's that I had long left what I considered a cloyingly sweet and flat red for rougher cut pastures and vines. Certain Merlots were shuddering reminders of my White Zinfandel-tinted youth, and I knew that my palette had grown up and was guiding me to richer and more complex climes.\u003c/p>\n\u003cp>However, last year I went to a traveling seminar sponsored by Swanson Vineyards called \u003cb>\u003ca href=\"http://merlotfightsback.com/reviews.htm\">\"Merlot Fights Back.\"\u003c/a>\u003c/b> Not only did I get reintroduced to Merlot and reminded just how good that beleaguered grape can be, but I learned that the special bottle of '61 Cheval Blanc Miles had been saving was a 50/50 blend of Cabernet Franc and Merlot. That's right, fifty percent \"fucking Merlot.\" However, I still wasn't buying it by the bottle or even ordering it in restaurants. Until now.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mount Tamalpais Merlot is remarkably robust and much more like the Bordeaux of old than the fruity, jammy, Smucker's Merlots I had given up. Rich and musty with shifting prisms of loamy complexity, this Merlot massaged my soul with long, intense strokes. After one sip, I felt myself sinking bodily into my garnet glass.\u003c/p>\n\u003cp>As with any new and exciting bottle, this wine deserved a special dinner, so I paired it with a \u003cb>\u003ca href=\"http://www.ranchogordo.com/Merchant2/merchant.mvc?Screen=PROD&Store_Code=RG&Product_Code=FLAGB01&Category_Code=DHAHB4\">flagelot bean\u003c/a>\u003c/b> gratin, rare rosemary-flecked sirloin lamb chops, and a peppery watercress, fennel, and French Breakfast radish salad. Limbs entangled endlessly, the creamy beans, the gamey lamb, and the crunch-spice salad wallowed happily with the velvet-tongued wine.\u003c/p>\n\u003cp>You can buy Mount Tamalpais Merlot at \u003cb>\u003ca href=\"http://www.plumpjack.com/wine1.html\">PlumpJack Wines\u003c/a>\u003c/b> and the \u003cb>\u003ca href=\"http://www.fpwm.com/\">Ferry Plaza Wine Merchant\u003c/a>\u003c/b> in San Francisco, at Tomales Bay Foods in Point Reyes, and from the \u003cb>\u003ca href=\"http://www.marinwines.com/merlot-wine.html\">Marin Wine website\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Mount Tamalpais Merlot, 2004, $25.00\u003c/b>\u003c/p>\n\n",
"disqusIdentifier": "655 http://blogs.kqed.org/bayareabites/2007/06/28/rough-and-red-dy-mount-tamalpais-merlot/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/06/28/rough-and-red-dy-mount-tamalpais-merlot/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 407,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1183014000,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Barely over my ecstasy from that first amaranth-hued glass, I decided to sample another grape-smeared offering from Marin Wines, their Mount Tamalpais Merlot. My god. My GOD! Now, yes, Merlot has been battered about by the Hollywood likes of Sideways and bad examples of the glass. And, because it had been at least five years",
"title": "Rough and Red-dy: Mount Tamalpais Merlot | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Rough and Red-dy: Mount Tamalpais Merlot",
"datePublished": "2007-06-28T00:00:00-07:00",
"dateModified": "2007-06-28T00:00:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "rough-and-red-dy-mount-tamalpais-merlot",
"status": "publish",
"path": "/bayareabites/655/rough-and-red-dy-mount-tamalpais-merlot",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/mttammerlot-722594.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>Barely over my ecstasy from that first \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2007/06/think-pink-mount-tamalpais-vin-gris.jsp\">amaranth-hued glass\u003c/a>\u003c/b>, I decided to sample another grape-smeared offering from Marin Wines, their \u003cb>\u003ca href=\"http://www.marinwines.com/merlot-wine.html\">Mount Tamalpais Merlot\u003c/a>\u003c/b>. My god. My GOD!\u003c/p>\n\u003cp>Now, yes, Merlot \u003ci>has\u003c/i> been battered about by the Hollywood likes of \u003ci>Sideways\u003c/i> and bad examples of the glass. And, because it had been at least five years since I traded in my last glass of Merlot for Zinfandels, Francs, Barbarescos, and anything found in the Rhone, I also laughed knowingly along with the rest of the Northern California audience as Paul Giamatti's character, Miles, slagged off on the once-popular wine.\u003c/p>\n\u003cp>It wasn't even that I agreed with what his character, Miles, said about Merlot, it's that I had long left what I considered a cloyingly sweet and flat red for rougher cut pastures and vines. Certain Merlots were shuddering reminders of my White Zinfandel-tinted youth, and I knew that my palette had grown up and was guiding me to richer and more complex climes.\u003c/p>\n\u003cp>However, last year I went to a traveling seminar sponsored by Swanson Vineyards called \u003cb>\u003ca href=\"http://merlotfightsback.com/reviews.htm\">\"Merlot Fights Back.\"\u003c/a>\u003c/b> Not only did I get reintroduced to Merlot and reminded just how good that beleaguered grape can be, but I learned that the special bottle of '61 Cheval Blanc Miles had been saving was a 50/50 blend of Cabernet Franc and Merlot. That's right, fifty percent \"fucking Merlot.\" However, I still wasn't buying it by the bottle or even ordering it in restaurants. Until now.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mount Tamalpais Merlot is remarkably robust and much more like the Bordeaux of old than the fruity, jammy, Smucker's Merlots I had given up. Rich and musty with shifting prisms of loamy complexity, this Merlot massaged my soul with long, intense strokes. After one sip, I felt myself sinking bodily into my garnet glass.\u003c/p>\n\u003cp>As with any new and exciting bottle, this wine deserved a special dinner, so I paired it with a \u003cb>\u003ca href=\"http://www.ranchogordo.com/Merchant2/merchant.mvc?Screen=PROD&Store_Code=RG&Product_Code=FLAGB01&Category_Code=DHAHB4\">flagelot bean\u003c/a>\u003c/b> gratin, rare rosemary-flecked sirloin lamb chops, and a peppery watercress, fennel, and French Breakfast radish salad. Limbs entangled endlessly, the creamy beans, the gamey lamb, and the crunch-spice salad wallowed happily with the velvet-tongued wine.\u003c/p>\n\u003cp>You can buy Mount Tamalpais Merlot at \u003cb>\u003ca href=\"http://www.plumpjack.com/wine1.html\">PlumpJack Wines\u003c/a>\u003c/b> and the \u003cb>\u003ca href=\"http://www.fpwm.com/\">Ferry Plaza Wine Merchant\u003c/a>\u003c/b> in San Francisco, at Tomales Bay Foods in Point Reyes, and from the \u003cb>\u003ca href=\"http://www.marinwines.com/merlot-wine.html\">Marin Wine website\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Mount Tamalpais Merlot, 2004, $25.00\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/655/rough-and-red-dy-mount-tamalpais-merlot",
"authors": [
"5010"
],
"categories": [
"bayareabites_119"
],
"tags": [
"bayareabites_291",
"bayareabites_259",
"bayareabites_290",
"bayareabites_292"
],
"label": "bayareabites"
},
"bayareabites_635": {
"type": "posts",
"id": "bayareabites_635",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "635",
"score": null,
"sort": [
1181221200000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1181221200,
"format": "aside",
"disqusTitle": "Think Pink!: Mount Tamalpais Vin Gris",
"title": "Think Pink!: Mount Tamalpais Vin Gris",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/vingris-766374.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/vingris-766372.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>This past Memorial Day took me out of the cold, foggy city and up to sun-drenched Pt. Reyes Station to celebrate \u003cb>\u003ca href=\"http://www.cowgirlcreamery.com\">Cowgirl Creamery\u003c/a>\u003c/b>'s 10th Anniversary. Cowgirls, Cowboys, and friends and families of both gathered under circus-peaked tents to listen to the inspirational words of The Cowgirls (Peg Smith and Sue Conley), Albert Straus of \u003cb>\u003ca href=\"http://www.strausfamilycreamery.com/\">Straus Family Creamery\u003c/a>\u003c/b>, and Janet Brown of \u003cb>\u003ca href=\"http://www.allstarorganics.com/\">AllStar Organics\u003c/a>\u003c/b>. After the speeches, the entire staff plus the Straus family and some honored customers, stood for a very long time for a very large photo and then finally went into the closed-on-Mondays Tomales Bay Foods barn to chow down on the homemade potluck.\u003c/p>\n\u003cp>I balanced a satisfyingly heavy plate of Laura's Kitchen Sink Mac and Cheese, chorizo, cornbread, salad, and my own basil-mint pesto edamame in one hand and grabbed at a wine glass with the other. I had taken a long sip of the Mount Tamalpais Vin Gris 2006 and was just starting to think that it was the best pink wine I had tasted in about ten years when I heard someone behind me ask, \"How's the wine?\" I turned around to see a tall guy wearing a yellow Pey-Marin tee-shirt that matched the label on another bottle sitting on the bar. I babbled about how fabulously spicy and dry the rosé was. How I hadn't had a wine like that since I tasted my very first Rosé d'Anjou. How THIS was the kind of stiff rosé I could snuggle up with any day of the week. Then I caught myself and, gesturing at his shirt, I added politely, \"Of course, I haven't tried \u003ci>your\u003c/i> wine yet.\" Well, I had, because Pey-Marin and Mount Tamalpais are labels from the same wine-making family, Susan and Jonathan Pey of \u003cb>\u003ca href=\"http://www.marinwines.com\">Marin Wines\u003c/a>\u003c/b>. Jonathan smiled at me and said, \"I just wanted an honest reaction.\" \u003c/p>\n\u003cp>Well, he got it. This vin gris is insanely good. It went with everything on my plate -- the rich mac and cheese, the stingingly spicy chorizo, the fresh basil-mint pesto, everything. I had to have a bottle of this. Jonathan told me I could find it at \u003cb>\u003ca href=\"http://www.plumpjack.com/properties.html\">Plumpjack\u003c/a>\u003c/b> and the \u003cb>\u003ca href=\"http://www.fpwm.com/\">Ferry Plaza Wine Merchant\u003c/a>\u003c/b> in the city.\u003c/p>\n\u003cp>The bottle secured a week later, I set about trying to confuse the wine with a whole host of foods. Secretly, I knew it could stand up to every single one of them, but I still had to try. We sat down to a dinner of minted Iacopi English peas with red onion, garlic, and roasted Dirty Girl turnips, homemade black pepper fettuccine with a wild mushroom-thyme cream sauce, and a beet salad with spicy greens (Heirloom Organics tatsoi and arugula and Four Sisters flowering watercress). The vin gris not only stood up to everything, including the rich and earthy mushroom sauce, but it actually gave each dish a shove back, asserting its own strong personality without shouting them down. My amaranth-hued glass gleamed back at me across my plate as if to say, \"Is that all you've got? Because I can take it. Bring it on, my friend. Bring. It. On.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Even the color is fierce! None of this blush and bashful pink that's barely a whisper of color, this was wildhotcrazy lascivious pink. The pink of deep-bosomed sunsets, the pink of Barbie's dress from the 80s (you know the one I mean), the pink of Belle Watling's sheets, the discontinued pink of a Clinique lipstick I wore in high school. This Mount Tamalpais Vin Gris isn't \"pink,\" it's \"PINK!\"\u003c/p>\n\u003cp>I don't know much about wines. I just know what I like, and I loved this.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.marinwines.com/vin-gris-wine.html\">Mount Tamalpais Vin Gris 2006, $18.00\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Next Week: Mount Tamalpais Merlot\u003c/b>\u003c/p>\n\n",
"disqusIdentifier": "635 http://blogs.kqed.org/bayareabites/2007/06/07/think-pink-mount-tamalpais-vin-gris/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/06/07/think-pink-mount-tamalpais-vin-gris/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 643,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1181221200,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This past Memorial Day took me out of the cold, foggy city and up to sun-drenched Pt. Reyes Station to celebrate Cowgirl Creamery's 10th Anniversary. Cowgirls, Cowboys, and friends and families of both gathered under circus-peaked tents to listen to the inspirational words of The Cowgirls (Peg Smith and Sue Conley), Albert Straus of Straus",
"title": "Think Pink!: Mount Tamalpais Vin Gris | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Think Pink!: Mount Tamalpais Vin Gris",
"datePublished": "2007-06-07T06:00:00-07:00",
"dateModified": "2007-06-07T06:00:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "think-pink-mount-tamalpais-vin-gris",
"status": "publish",
"path": "/bayareabites/635/think-pink-mount-tamalpais-vin-gris",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/vingris-766374.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/vingris-766372.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>This past Memorial Day took me out of the cold, foggy city and up to sun-drenched Pt. Reyes Station to celebrate \u003cb>\u003ca href=\"http://www.cowgirlcreamery.com\">Cowgirl Creamery\u003c/a>\u003c/b>'s 10th Anniversary. Cowgirls, Cowboys, and friends and families of both gathered under circus-peaked tents to listen to the inspirational words of The Cowgirls (Peg Smith and Sue Conley), Albert Straus of \u003cb>\u003ca href=\"http://www.strausfamilycreamery.com/\">Straus Family Creamery\u003c/a>\u003c/b>, and Janet Brown of \u003cb>\u003ca href=\"http://www.allstarorganics.com/\">AllStar Organics\u003c/a>\u003c/b>. After the speeches, the entire staff plus the Straus family and some honored customers, stood for a very long time for a very large photo and then finally went into the closed-on-Mondays Tomales Bay Foods barn to chow down on the homemade potluck.\u003c/p>\n\u003cp>I balanced a satisfyingly heavy plate of Laura's Kitchen Sink Mac and Cheese, chorizo, cornbread, salad, and my own basil-mint pesto edamame in one hand and grabbed at a wine glass with the other. I had taken a long sip of the Mount Tamalpais Vin Gris 2006 and was just starting to think that it was the best pink wine I had tasted in about ten years when I heard someone behind me ask, \"How's the wine?\" I turned around to see a tall guy wearing a yellow Pey-Marin tee-shirt that matched the label on another bottle sitting on the bar. I babbled about how fabulously spicy and dry the rosé was. How I hadn't had a wine like that since I tasted my very first Rosé d'Anjou. How THIS was the kind of stiff rosé I could snuggle up with any day of the week. Then I caught myself and, gesturing at his shirt, I added politely, \"Of course, I haven't tried \u003ci>your\u003c/i> wine yet.\" Well, I had, because Pey-Marin and Mount Tamalpais are labels from the same wine-making family, Susan and Jonathan Pey of \u003cb>\u003ca href=\"http://www.marinwines.com\">Marin Wines\u003c/a>\u003c/b>. Jonathan smiled at me and said, \"I just wanted an honest reaction.\" \u003c/p>\n\u003cp>Well, he got it. This vin gris is insanely good. It went with everything on my plate -- the rich mac and cheese, the stingingly spicy chorizo, the fresh basil-mint pesto, everything. I had to have a bottle of this. Jonathan told me I could find it at \u003cb>\u003ca href=\"http://www.plumpjack.com/properties.html\">Plumpjack\u003c/a>\u003c/b> and the \u003cb>\u003ca href=\"http://www.fpwm.com/\">Ferry Plaza Wine Merchant\u003c/a>\u003c/b> in the city.\u003c/p>\n\u003cp>The bottle secured a week later, I set about trying to confuse the wine with a whole host of foods. Secretly, I knew it could stand up to every single one of them, but I still had to try. We sat down to a dinner of minted Iacopi English peas with red onion, garlic, and roasted Dirty Girl turnips, homemade black pepper fettuccine with a wild mushroom-thyme cream sauce, and a beet salad with spicy greens (Heirloom Organics tatsoi and arugula and Four Sisters flowering watercress). The vin gris not only stood up to everything, including the rich and earthy mushroom sauce, but it actually gave each dish a shove back, asserting its own strong personality without shouting them down. My amaranth-hued glass gleamed back at me across my plate as if to say, \"Is that all you've got? Because I can take it. Bring it on, my friend. Bring. It. On.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Even the color is fierce! None of this blush and bashful pink that's barely a whisper of color, this was wildhotcrazy lascivious pink. The pink of deep-bosomed sunsets, the pink of Barbie's dress from the 80s (you know the one I mean), the pink of Belle Watling's sheets, the discontinued pink of a Clinique lipstick I wore in high school. This Mount Tamalpais Vin Gris isn't \"pink,\" it's \"PINK!\"\u003c/p>\n\u003cp>I don't know much about wines. I just know what I like, and I loved this.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.marinwines.com/vin-gris-wine.html\">Mount Tamalpais Vin Gris 2006, $18.00\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Next Week: Mount Tamalpais Merlot\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/635/think-pink-mount-tamalpais-vin-gris",
"authors": [
"5010"
],
"categories": [
"bayareabites_119"
],
"tags": [
"bayareabites_260",
"bayareabites_259",
"bayareabites_262",
"bayareabites_261",
"bayareabites_102"
],
"label": "bayareabites"
},
"bayareabites_591": {
"type": "posts",
"id": "bayareabites_591",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "591",
"score": null,
"sort": [
1177488000000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1177488000,
"format": "aside",
"disqusTitle": "A Moveable Thirst",
"title": "A Moveable Thirst",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/amoveablethirst-706026.png\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/amoveablethirst-706019.png\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>I've done a lot in my effort to learn more about wine. I've drunk and I've drunk and I've drunk, but to be honest I haven't read all that much until now. Just recently several wonderful wine books have really caught my attention. \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0471793868/cookingwitham-20\">A Moveable Thirst Tales and Tastes from a Season in Napa Wine Country\u003c/a>\u003c/b> is one of those books. \u003c/p>\n\u003cp>The premise of the book is that a journalist and a wine buyer decide to visit all 141 public tasting rooms in Napa over the course of a season. Part of the book is really an in-depth guide to the wineries with details like service, wine availability, picnic prospect and even \"intangibles and extras\" that includes things like \"this winery is worth the effort to find\" or \"this room is aimed at novices\".\u003c/p>\n\u003cp>The \"quest\" portion of the book will have you laughing out loud. As Kushman bemoans his lack of spitting ability he is made to feel like an expert when he overhears other tasters ask, if the wine tastes like apricots does that mean they put apricots in the wine? And why do they call it a finish? \u003c/p>\n\u003cp>Napa is a region you could spend years getting to know. The authors of this book have done a lot of the legwork to help you make the most of your time in Napa. But those who plan no trips to Napa will enjoy it and learn something too. The information in the book ranges from the useful, like which Napa vintners are making Old World style wines to the trivial---did you know that one out of ten bottles of wine sold in America is White Zinfandel? \u003c/p>\n\u003cp>Another book that features the pairing of a novice and an expert is Educating Peter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>For my review of Educating Peter by Food & Wine editor Lettie Teague, head over to \u003cb>\u003ca href=\"http://cookingwithamy.blogspot.com/2007/04/educating-peter-book-review.html\">Cooking with Amy\u003c/a>\u003c/b>.\u003c/i>\u003c/p>\n\n",
"disqusIdentifier": "591 http://blogs.kqed.org/bayareabites/2007/04/25/a-moveable-thirst/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/04/25/a-moveable-thirst/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 321,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1177488000,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "I've done a lot in my effort to learn more about wine. I've drunk and I've drunk and I've drunk, but to be honest I haven't read all that much until now. Just recently several wonderful wine books have really caught my attention. A Moveable Thirst Tales and Tastes from a Season in Napa Wine",
"title": "A Moveable Thirst | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Moveable Thirst",
"datePublished": "2007-04-25T01:00:00-07:00",
"dateModified": "2007-04-25T01:00:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-moveable-thirst",
"status": "publish",
"path": "/bayareabites/591/a-moveable-thirst",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/amoveablethirst-706026.png\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/amoveablethirst-706019.png\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>I've done a lot in my effort to learn more about wine. I've drunk and I've drunk and I've drunk, but to be honest I haven't read all that much until now. Just recently several wonderful wine books have really caught my attention. \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0471793868/cookingwitham-20\">A Moveable Thirst Tales and Tastes from a Season in Napa Wine Country\u003c/a>\u003c/b> is one of those books. \u003c/p>\n\u003cp>The premise of the book is that a journalist and a wine buyer decide to visit all 141 public tasting rooms in Napa over the course of a season. Part of the book is really an in-depth guide to the wineries with details like service, wine availability, picnic prospect and even \"intangibles and extras\" that includes things like \"this winery is worth the effort to find\" or \"this room is aimed at novices\".\u003c/p>\n\u003cp>The \"quest\" portion of the book will have you laughing out loud. As Kushman bemoans his lack of spitting ability he is made to feel like an expert when he overhears other tasters ask, if the wine tastes like apricots does that mean they put apricots in the wine? And why do they call it a finish? \u003c/p>\n\u003cp>Napa is a region you could spend years getting to know. The authors of this book have done a lot of the legwork to help you make the most of your time in Napa. But those who plan no trips to Napa will enjoy it and learn something too. The information in the book ranges from the useful, like which Napa vintners are making Old World style wines to the trivial---did you know that one out of ten bottles of wine sold in America is White Zinfandel? \u003c/p>\n\u003cp>Another book that features the pairing of a novice and an expert is Educating Peter.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>For my review of Educating Peter by Food & Wine editor Lettie Teague, head over to \u003cb>\u003ca href=\"http://cookingwithamy.blogspot.com/2007/04/educating-peter-book-review.html\">Cooking with Amy\u003c/a>\u003c/b>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/591/a-moveable-thirst",
"authors": [
"5020"
],
"categories": [
"bayareabites_2254",
"bayareabites_119"
],
"tags": [
"bayareabites_77",
"bayareabites_187"
],
"label": "bayareabites"
},
"bayareabites_567": {
"type": "posts",
"id": "bayareabites_567",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "567",
"score": null,
"sort": [
1175445540000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1175445540,
"format": "aside",
"disqusTitle": "Rhone at Home: Garage Wines",
"title": "Rhone at Home: Garage Wines",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg>\u003c/p>\n\u003cp>The invitation from Tim \"Blind Muscat\" Patterson was a two-part, April Fool's proposition. First, we'd get to help him bottle a batch of rosé, a mongrel mix of this year's Malbec, Syrah, Cabernet Franc, and Zinfandel. Then, there'd be the festive unbottling of the selfsame wine. What better way to celebrate Subterranean Cellars' acquisition of water and electricity? The expansion of the patio and the recent arrival of a BBQ rig were additional excuses for an all-day drink-and-eat-fest.\u003c/p>\n\u003cp>Though far from a wine expert, I knew I'd be there when I read the menu's magic words: pulled pork.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>The newly equipped premises of Subterranean Cellars, with a peek back to the just-assembled patio table.\u003c/i>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>A barrel of Mourvedre sits patiently in the laundry room.\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On Sunday morning a crew of bottlers arrived early. Long before gospel hymns swelled from the church across the street, all the bottles were filled, corked, capped, and labeled.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Out on the driveway, three cases of wine receive corks the old-fashioned way.\u003c/i>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>With corks securely in place, the bottles then head to the kitchen's high-tech steaming device for capping.\u003c/i>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>In the dining room, those with sharp eyes and steady hands affix the labels.\u003c/i>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>\"Scheming Beagle\" has its own cult following.\u003c/i>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>A few bottles are removed from the production line. Roughy keeps watch over them as they chill.\u003c/i>\u003c/p>\n\u003cp>Through the day, we enjoyed barrel samples of the Malbec and Cabernet Franc, some Riesling, and Roger Campbell's amazing Mourvedre-in-Progress. A taste each of the 2006 Port and the heady Zort (Zinfandel Port) pretty much put me over the top, so I sat in the kitchen alone with the potato salad until I felt myself again. Overstuffed and inebriated, the official photographer of the event managed to miss documenting much that was worth remembering: the fat, glistening shrimp hot off the grill; the gorgeous salad of watermelon radish and sunchokes; plates upon plates of deviled eggs; and the pulled pork in all its tender glory.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Blind Muscat leads us in a toast to sunshine and wine.\u003c/i>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>A well-laid buffet never requires guests to put down their drinks.\u003c/i>\u003c/p>\n\u003cp>Guests were as well-mixed as the grape varietals. Color theorists traded cookie techniques with psychologists, Pilates instructors held forth on root vegetables, and investment experts shared pie with graying revolutionaries. Yes, we were in Berkeley.\u003c/p>\n\u003cp>Driving back across the bridge, I remembered why I settled here in the Bay Area. There are other places for enjoying food, from the hawker stalls of Singapore to the routiers of Provence. New York has its fine service, and New Orleans its exuberance. What ties me to Northern California, though, are how much people here like to cook, always experimenting with ingredients and techniques in their own kitchens, and how generous people are in welcoming new friends to their homes and tables.\u003c/p>\n\u003cp>Finding good food is easy. Finding food shared with an open heart is true treasure.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\n",
"disqusIdentifier": "567 http://blogs.kqed.org/bayareabites/2007/04/01/rhone-at-home-garage-wines/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/04/01/rhone-at-home-garage-wines/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 505,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1175445540,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The invitation from Tim "Blind Muscat" Patterson was a two-part, April Fool's proposition. First, we'd get to help him bottle a batch of rosé, a mongrel mix of this year's Malbec, Syrah, Cabernet Franc, and Zinfandel. Then, there'd be the festive unbottling of the selfsame wine. What better way to celebrate Subterranean Cellars' acquisition of",
"title": "Rhone at Home: Garage Wines | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Rhone at Home: Garage Wines",
"datePublished": "2007-04-01T09:39:00-07:00",
"dateModified": "2007-04-01T09:39:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "rhone-at-home-garage-wines",
"status": "publish",
"path": "/bayareabites/567/rhone-at-home-garage-wines",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg>\u003c/p>\n\u003cp>The invitation from Tim \"Blind Muscat\" Patterson was a two-part, April Fool's proposition. First, we'd get to help him bottle a batch of rosé, a mongrel mix of this year's Malbec, Syrah, Cabernet Franc, and Zinfandel. Then, there'd be the festive unbottling of the selfsame wine. What better way to celebrate Subterranean Cellars' acquisition of water and electricity? The expansion of the patio and the recent arrival of a BBQ rig were additional excuses for an all-day drink-and-eat-fest.\u003c/p>\n\u003cp>Though far from a wine expert, I knew I'd be there when I read the menu's magic words: pulled pork.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>The newly equipped premises of Subterranean Cellars, with a peek back to the just-assembled patio table.\u003c/i>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>A barrel of Mourvedre sits patiently in the laundry room.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On Sunday morning a crew of bottlers arrived early. Long before gospel hymns swelled from the church across the street, all the bottles were filled, corked, capped, and labeled.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Out on the driveway, three cases of wine receive corks the old-fashioned way.\u003c/i>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>With corks securely in place, the bottles then head to the kitchen's high-tech steaming device for capping.\u003c/i>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>In the dining room, those with sharp eyes and steady hands affix the labels.\u003c/i>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>\"Scheming Beagle\" has its own cult following.\u003c/i>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>A few bottles are removed from the production line. Roughy keeps watch over them as they chill.\u003c/i>\u003c/p>\n\u003cp>Through the day, we enjoyed barrel samples of the Malbec and Cabernet Franc, some Riesling, and Roger Campbell's amazing Mourvedre-in-Progress. A taste each of the 2006 Port and the heady Zort (Zinfandel Port) pretty much put me over the top, so I sat in the kitchen alone with the potato salad until I felt myself again. Overstuffed and inebriated, the official photographer of the event managed to miss documenting much that was worth remembering: the fat, glistening shrimp hot off the grill; the gorgeous salad of watermelon radish and sunchokes; plates upon plates of deviled eggs; and the pulled pork in all its tender glory.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Blind Muscat leads us in a toast to sunshine and wine.\u003c/i>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>A well-laid buffet never requires guests to put down their drinks.\u003c/i>\u003c/p>\n\u003cp>Guests were as well-mixed as the grape varietals. Color theorists traded cookie techniques with psychologists, Pilates instructors held forth on root vegetables, and investment experts shared pie with graying revolutionaries. Yes, we were in Berkeley.\u003c/p>\n\u003cp>Driving back across the bridge, I remembered why I settled here in the Bay Area. There are other places for enjoying food, from the hawker stalls of Singapore to the routiers of Provence. New York has its fine service, and New Orleans its exuberance. What ties me to Northern California, though, are how much people here like to cook, always experimenting with ingredients and techniques in their own kitchens, and how generous people are in welcoming new friends to their homes and tables.\u003c/p>\n\u003cp>Finding good food is easy. Finding food shared with an open heart is true treasure.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/567/rhone-at-home-garage-wines",
"authors": [
"5018"
],
"categories": [
"bayareabites_119"
],
"tags": [
"bayareabites_67"
],
"label": "bayareabites"
},
"bayareabites_555": {
"type": "posts",
"id": "bayareabites_555",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "555",
"score": null,
"sort": [
1174495440000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1174495440,
"format": "aside",
"disqusTitle": "Steele Wine Dinner @ Luella",
"title": "Steele Wine Dinner @ Luella",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/7323948-795954.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/7323948-795936.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>You don't hear as much about Lake County as you do about neighboring Napa and Sonoma, but it's an up and coming region that produces some wonderful wines. Though wines have been made here since before prohibition, its modern development as a wine region is relatively recent due in part to affordable property values. It's the home to two of the newest American Viticultural Areas (AVA's) designations, High Valley and Red Hills Lake County as well as two of the oldest, Guenoc and Clear Lake. \u003c/p>\n\u003cp>Red volcanic soils, mountain slopes, extreme temperature swings and winds off the lake result in longer ripening periods, a wide variety of grapes and an amazing range of wines. Varietals include Cabernet Sauvignon, Merlot, Petite Sirah, Sauvignon Blanc, Chardonnay, Zinfandel, Barbera, Sangiovese, Syrah, and Cabernet Franc.\u003c/p>\n\u003cp>One of the pioneers in this area is Jed Steele, the winemaker who was responsible for the first nine vintages at Kendall Jackson. In 1991 he founded \u003cb>\u003ca href=\"http://www.steelewines.com/winery/index.html\"> Steele and Shooting Star Wines\u003c/a>\u003c/b>. His whimsically named wines are reasonably priced and range from delicate to bold. \u003c/p>\n\u003cp>One of my favorite neighborhood restaurants, \u003cb>\u003ca href=\"http://www.luellasf.com/\">Luella\u003c/a>\u003c/b>, is holding it's first winemaker dinner the Steele Wine Dinner on April 3rd with winemaker Jed Steele. This is a great way to try some Lake County wines and hear from the winemaker without heading North. As for the food, you'll taste a number of dishes that Luella does best, crisp pizzettas, deliciously unctuous slow braised meats and sauces and tender homemade pastas. \u003c/p>\n\u003cp>\u003cb>Steele Wine Dinner\u003c/b>\u003cbr>April 3, 2007\u003cbr>6:30 pm\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cu>Greet with\u003c/u>\u003cbr>Shooting Star Sauvignon Blanc, Lake County, CA, 2005\u003cbr>Pizzetta with fromage blanc and lemon\u003cbr>Pizzetta with wild mushrooms and gremolata\u003c/p>\n\u003cp>\u003cu>First Course\u003c/u>\u003cbr>Shooting Star Aligote, Washington State, 2005\u003cbr>Oysters on the half shell & fried with tarragon nage\u003c/p>\n\u003cp>\u003cu>Second Course\u003c/u>\u003cbr>Steele Pinot Blanc, Santa Barbara, CA, 2005\u003cbr>Rapini ravioli with hazelnuts\u003c/p>\n\u003cp>\u003cu>Third Course\u003c/u>\u003cbr>Writers Block Grenache, Lake County, CA, 2005\u003cbr>Rabbit sugo with papperdelle\u003c/p>\n\u003cp>\u003cu>Fourth Course\u003c/u>\u003cbr>Stymie Merlot, Lake County, CA 2003\u003cbr>Lamb osso buco with chickpea wafers\u003c/p>\n\u003cp>\u003cu>Fifth Course\u003c/u>\u003cbr>Steele Pacini Vineyard Zinfandel, Mendocino, CA 2004\u003cbr>Seared beef filet en croute with bone marrow butter and horseradish\u003c/p>\n\u003cp>\u003cu>Dessert\u003c/u>\u003cbr>Shooting Star Black Bubbles Syrah, Lake County, CA 2003\u003cbr>Chocolate and strawberry shortcake\u003c/p>\n\u003cp>$75 all inclusive\u003c/p>\n\u003cp>Contact the restaurant for reservations:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.luellasf.com/\">Luella\u003c/a>\u003c/b>\u003cbr>1896 Hyde St\u003cbr>San Francisco CA \u003cbr>(415) 674-4343\u003c/p>\n\n",
"disqusIdentifier": "555 http://blogs.kqed.org/bayareabites/2007/03/21/steele-wine-dinner-luella/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/03/21/steele-wine-dinner-luella/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 376,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1174495440,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "You don't hear as much about Lake County as you do about neighboring Napa and Sonoma, but it's an up and coming region that produces some wonderful wines. Though wines have been made here since before prohibition, its modern development as a wine region is relatively recent due in part to affordable property values. It's",
"title": "Steele Wine Dinner @ Luella | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Steele Wine Dinner @ Luella",
"datePublished": "2007-03-21T09:44:00-07:00",
"dateModified": "2007-03-21T09:44:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "steele-wine-dinner-luella",
"status": "publish",
"path": "/bayareabites/555/steele-wine-dinner-luella",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/7323948-795954.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/7323948-795936.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>You don't hear as much about Lake County as you do about neighboring Napa and Sonoma, but it's an up and coming region that produces some wonderful wines. Though wines have been made here since before prohibition, its modern development as a wine region is relatively recent due in part to affordable property values. It's the home to two of the newest American Viticultural Areas (AVA's) designations, High Valley and Red Hills Lake County as well as two of the oldest, Guenoc and Clear Lake. \u003c/p>\n\u003cp>Red volcanic soils, mountain slopes, extreme temperature swings and winds off the lake result in longer ripening periods, a wide variety of grapes and an amazing range of wines. Varietals include Cabernet Sauvignon, Merlot, Petite Sirah, Sauvignon Blanc, Chardonnay, Zinfandel, Barbera, Sangiovese, Syrah, and Cabernet Franc.\u003c/p>\n\u003cp>One of the pioneers in this area is Jed Steele, the winemaker who was responsible for the first nine vintages at Kendall Jackson. In 1991 he founded \u003cb>\u003ca href=\"http://www.steelewines.com/winery/index.html\"> Steele and Shooting Star Wines\u003c/a>\u003c/b>. His whimsically named wines are reasonably priced and range from delicate to bold. \u003c/p>\n\u003cp>One of my favorite neighborhood restaurants, \u003cb>\u003ca href=\"http://www.luellasf.com/\">Luella\u003c/a>\u003c/b>, is holding it's first winemaker dinner the Steele Wine Dinner on April 3rd with winemaker Jed Steele. This is a great way to try some Lake County wines and hear from the winemaker without heading North. As for the food, you'll taste a number of dishes that Luella does best, crisp pizzettas, deliciously unctuous slow braised meats and sauces and tender homemade pastas. \u003c/p>\n\u003cp>\u003cb>Steele Wine Dinner\u003c/b>\u003cbr>April 3, 2007\u003cbr>6:30 pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cu>Greet with\u003c/u>\u003cbr>Shooting Star Sauvignon Blanc, Lake County, CA, 2005\u003cbr>Pizzetta with fromage blanc and lemon\u003cbr>Pizzetta with wild mushrooms and gremolata\u003c/p>\n\u003cp>\u003cu>First Course\u003c/u>\u003cbr>Shooting Star Aligote, Washington State, 2005\u003cbr>Oysters on the half shell & fried with tarragon nage\u003c/p>\n\u003cp>\u003cu>Second Course\u003c/u>\u003cbr>Steele Pinot Blanc, Santa Barbara, CA, 2005\u003cbr>Rapini ravioli with hazelnuts\u003c/p>\n\u003cp>\u003cu>Third Course\u003c/u>\u003cbr>Writers Block Grenache, Lake County, CA, 2005\u003cbr>Rabbit sugo with papperdelle\u003c/p>\n\u003cp>\u003cu>Fourth Course\u003c/u>\u003cbr>Stymie Merlot, Lake County, CA 2003\u003cbr>Lamb osso buco with chickpea wafers\u003c/p>\n\u003cp>\u003cu>Fifth Course\u003c/u>\u003cbr>Steele Pacini Vineyard Zinfandel, Mendocino, CA 2004\u003cbr>Seared beef filet en croute with bone marrow butter and horseradish\u003c/p>\n\u003cp>\u003cu>Dessert\u003c/u>\u003cbr>Shooting Star Black Bubbles Syrah, Lake County, CA 2003\u003cbr>Chocolate and strawberry shortcake\u003c/p>\n\u003cp>$75 all inclusive\u003c/p>\n\u003cp>Contact the restaurant for reservations:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.luellasf.com/\">Luella\u003c/a>\u003c/b>\u003cbr>1896 Hyde St\u003cbr>San Francisco CA \u003cbr>(415) 674-4343\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/555/steele-wine-dinner-luella",
"authors": [
"5020"
],
"categories": [
"bayareabites_1807",
"bayareabites_119"
],
"tags": [
"bayareabites_77"
],
"label": "bayareabites"
},
"bayareabites_544": {
"type": "posts",
"id": "bayareabites_544",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "544",
"score": null,
"sort": [
1173462540000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1173462540,
"format": "aside",
"disqusTitle": "A Jug of Wine...",
"title": "A Jug of Wine...",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/rossiwinespam-734265.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/rossiwinespam-729224.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\"A Jug of Wine, a Loaf of Bread-- and Thou\" -- Omar Khayyam.\u003c/p>\n\u003cp>I am not going to dissect that line from the Rubiayat today. I just placed it in this blog to somehow justify the fact that I chose to photograph a $3.99 1.5 liter bottle of Carlo Rossi Burgundy and put it into my blog.\u003c/p>\n\u003cp>Today, I am going to a wine tasting. It's for work, so I'll have to do a lot of spitting, sadly. My friends and colleagues, Saeed and Lyle, have kindly taken the time to share their wine knowledge (and our restaurant's wine cellar) with the rest of their co-workers. This week's session is loosely structured. Today, they are merely taking call-in requests-- we're drinking whatever the hell we want to drink. I think I'm a rather lucky fellow to have this opportunity.\u003c/p>\n\u003cp>Of course, this is work. I pretty much live in a restaurant. I talk about wine with strangers. And food, of course. It's what I do.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I am dining out with friends or family or anyone lacking in wine-related gumption (and I am not talking about gumption derived from wine intake), the wine list is automatically handed to me. In my earlier, I-have-to-impress-everyone-by-my-wine-knowledge days, this was a dangerous act of trust. Hopefully, my ordering habits have mellowed like, well, something that mellows. Friends, please correct me if I am wrong. I am still feeling my way.\u003c/p>\n\u003cp>The road of wine education has been a long one, with lots of sharp learning curves. And wet, too. Wine tends to make everything slippery, you know.\u003c/p>\n\u003cp>And the scenery is not always pretty. There are photos to prove it.\u003c/p>\n\u003cp>I myself was introduced to wine at an early age. Sadly, my early experiences weren't shaped by early autumn harvests at my grandfather's vineyards in Piemonte. He was an auto mechanic from Philadelphia. He liked beer. Lucky lager-- the brand with the little concentration puzzles on the insides of the caps. My first taste of wine came with a threat from his wife. \"You're not getting down from this table until you finish your wine.\" I was five. My grandmother didn't like to waste anything. I cut my Ernest (R.I.P.) & Julio Gallo with as much ginger ale as I could pour into my wine goblet-- the one with the etched glass grape vines-- and did as I was told.\u003c/p>\n\u003cp>My introduction to champagne was only slightly more romantic. At nine, I ran about the garden tables filling the hollows of plastic Korbel \"corks\" with \"champagne\" and sipping from them daintily-- pinky raised-- at my cousin Stephanie's wedding. I hope no one saw the pinky action. I have no idea who I was imitating. It just seemed the proper hand gesture for champagne drinking.\u003c/p>\n\u003cp>No wonder I preferred hard alcohol in my youth.\u003c/p>\n\u003cp>I mention these little snippets of my upbringing because I have the feeling I am not alone. I was not a wine savvy child. I didn't really know too much about it until I thirty-ish. Though wine drinking is becoming a fast-growing sport here in the United States, I believe that most Americans are intimidated by the stuff. Please take that \"Oh, but we live so close to Napa\" expression off your face. Admit it, most Americans still drink beer with dinner. Or coffee. Or ([big] gulp) Diet Coke.\u003c/p>\n\u003cp>Wine is (I know you still have that smirk on your face and that can stop right now, foodie) simply not part of our collective heritage. We are not comfortable with it as a nation as a whole. Thank you, Pilgrims. Thank you, Volstead Act.\u003c/p>\n\u003cp>It saddens me to watch people squirm when faced with ordering wine, because it is my job as a waiter to make people comfortable. Choosing a wine should not be a daunting task, but it appears to so be for many. Which wine do I choose? What if I pick the wrong one? What if I don't like it? When I ask people what they feel like drinking wine-wise, the answer is either Chardonnay or Sauvignon Blanc if they want a white and Cab or Pinot for red. No one ever seems to say the full name of either grape. Pinot? Noir, Meuniere, Gris, Blanc? One of these days I will blend all of these into one glass and present it to someone. One of these days. I often plead with my guests to break out of their neo-oenophobia and just try something different. Please. I suppose we may just have to wait for another sleeper-hit film to push people into trying another varietal.\u003c/p>\n\u003cp>I've been through this particular agony myself. The I don't-know-anything-about-wine-so-I-am not-even-going-to-try syndrome. Or even oh-God-the-waiter-and-all-my-friends-will-judge me-if-I-order-the-wrong-thing. My point, if I indeed do have a point today, is that drinking wine should be a pleasant experience. If anyone laughs at you, wine is the perfect thing to \"accidentally\" knock from the table and onto his or her lap. No one should make fun of you (to your face) when you order wine. Oh, that's my other point. Snobbish wine people are annoying, which makes me think of a certain Polk St. wine bar that needs a good investigation. Thank you for reminding me.\u003c/p>\n\u003cp>Over the next few months, I intend to drone on about wine varietals I think you should be drinking and why you should be drinking them. I'll walk you through the geeky horrors of blind tasting and, not surprisingly, I'll pair up some victuals I'd like to eat with some wines I'd like to drink. Isn't that exciting? Say yes, even if you don't mean it. I'm fragile.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now, if you will excuse me, I have some serious imbibing to do. Over the next week, I expect you to get out there and drink something you've never drunk before, even if it's Bull's Blood of Eger. I expect a full report.\u003c/p>\n\n",
"disqusIdentifier": "544 http://blogs.kqed.org/bayareabites/2007/03/09/a-jug-of-wine/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/03/09/a-jug-of-wine/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1054,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1173462540,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": ""A Jug of Wine, a Loaf of Bread-- and Thou" -- Omar Khayyam. I am not going to dissect that line from the Rubiayat today. I just placed it in this blog to somehow justify the fact that I chose to photograph a $3.99 1.5 liter bottle of Carlo Rossi Burgundy and put it into",
"title": "A Jug of Wine... | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Jug of Wine...",
"datePublished": "2007-03-09T09:49:00-08:00",
"dateModified": "2007-03-09T09:49:00-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-jug-of-wine",
"status": "publish",
"path": "/bayareabites/544/a-jug-of-wine",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/rossiwinespam-734265.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/rossiwinespam-729224.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\"A Jug of Wine, a Loaf of Bread-- and Thou\" -- Omar Khayyam.\u003c/p>\n\u003cp>I am not going to dissect that line from the Rubiayat today. I just placed it in this blog to somehow justify the fact that I chose to photograph a $3.99 1.5 liter bottle of Carlo Rossi Burgundy and put it into my blog.\u003c/p>\n\u003cp>Today, I am going to a wine tasting. It's for work, so I'll have to do a lot of spitting, sadly. My friends and colleagues, Saeed and Lyle, have kindly taken the time to share their wine knowledge (and our restaurant's wine cellar) with the rest of their co-workers. This week's session is loosely structured. Today, they are merely taking call-in requests-- we're drinking whatever the hell we want to drink. I think I'm a rather lucky fellow to have this opportunity.\u003c/p>\n\u003cp>Of course, this is work. I pretty much live in a restaurant. I talk about wine with strangers. And food, of course. It's what I do.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I am dining out with friends or family or anyone lacking in wine-related gumption (and I am not talking about gumption derived from wine intake), the wine list is automatically handed to me. In my earlier, I-have-to-impress-everyone-by-my-wine-knowledge days, this was a dangerous act of trust. Hopefully, my ordering habits have mellowed like, well, something that mellows. Friends, please correct me if I am wrong. I am still feeling my way.\u003c/p>\n\u003cp>The road of wine education has been a long one, with lots of sharp learning curves. And wet, too. Wine tends to make everything slippery, you know.\u003c/p>\n\u003cp>And the scenery is not always pretty. There are photos to prove it.\u003c/p>\n\u003cp>I myself was introduced to wine at an early age. Sadly, my early experiences weren't shaped by early autumn harvests at my grandfather's vineyards in Piemonte. He was an auto mechanic from Philadelphia. He liked beer. Lucky lager-- the brand with the little concentration puzzles on the insides of the caps. My first taste of wine came with a threat from his wife. \"You're not getting down from this table until you finish your wine.\" I was five. My grandmother didn't like to waste anything. I cut my Ernest (R.I.P.) & Julio Gallo with as much ginger ale as I could pour into my wine goblet-- the one with the etched glass grape vines-- and did as I was told.\u003c/p>\n\u003cp>My introduction to champagne was only slightly more romantic. At nine, I ran about the garden tables filling the hollows of plastic Korbel \"corks\" with \"champagne\" and sipping from them daintily-- pinky raised-- at my cousin Stephanie's wedding. I hope no one saw the pinky action. I have no idea who I was imitating. It just seemed the proper hand gesture for champagne drinking.\u003c/p>\n\u003cp>No wonder I preferred hard alcohol in my youth.\u003c/p>\n\u003cp>I mention these little snippets of my upbringing because I have the feeling I am not alone. I was not a wine savvy child. I didn't really know too much about it until I thirty-ish. Though wine drinking is becoming a fast-growing sport here in the United States, I believe that most Americans are intimidated by the stuff. Please take that \"Oh, but we live so close to Napa\" expression off your face. Admit it, most Americans still drink beer with dinner. Or coffee. Or ([big] gulp) Diet Coke.\u003c/p>\n\u003cp>Wine is (I know you still have that smirk on your face and that can stop right now, foodie) simply not part of our collective heritage. We are not comfortable with it as a nation as a whole. Thank you, Pilgrims. Thank you, Volstead Act.\u003c/p>\n\u003cp>It saddens me to watch people squirm when faced with ordering wine, because it is my job as a waiter to make people comfortable. Choosing a wine should not be a daunting task, but it appears to so be for many. Which wine do I choose? What if I pick the wrong one? What if I don't like it? When I ask people what they feel like drinking wine-wise, the answer is either Chardonnay or Sauvignon Blanc if they want a white and Cab or Pinot for red. No one ever seems to say the full name of either grape. Pinot? Noir, Meuniere, Gris, Blanc? One of these days I will blend all of these into one glass and present it to someone. One of these days. I often plead with my guests to break out of their neo-oenophobia and just try something different. Please. I suppose we may just have to wait for another sleeper-hit film to push people into trying another varietal.\u003c/p>\n\u003cp>I've been through this particular agony myself. The I don't-know-anything-about-wine-so-I-am not-even-going-to-try syndrome. Or even oh-God-the-waiter-and-all-my-friends-will-judge me-if-I-order-the-wrong-thing. My point, if I indeed do have a point today, is that drinking wine should be a pleasant experience. If anyone laughs at you, wine is the perfect thing to \"accidentally\" knock from the table and onto his or her lap. No one should make fun of you (to your face) when you order wine. Oh, that's my other point. Snobbish wine people are annoying, which makes me think of a certain Polk St. wine bar that needs a good investigation. Thank you for reminding me.\u003c/p>\n\u003cp>Over the next few months, I intend to drone on about wine varietals I think you should be drinking and why you should be drinking them. I'll walk you through the geeky horrors of blind tasting and, not surprisingly, I'll pair up some victuals I'd like to eat with some wines I'd like to drink. Isn't that exciting? Say yes, even if you don't mean it. I'm fragile.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now, if you will excuse me, I have some serious imbibing to do. Over the next week, I expect you to get out there and drink something you've never drunk before, even if it's Bull's Blood of Eger. I expect a full report.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/544/a-jug-of-wine",
"authors": [
"5017"
],
"categories": [
"bayareabites_119"
],
"tags": [
"bayareabites_52"
],
"label": "bayareabites"
},
"bayareabites_93": {
"type": "posts",
"id": "bayareabites_93",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "93",
"score": null,
"sort": [
1119036180000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1119036180,
"format": "aside",
"disqusTitle": "Donkeys and Goats",
"title": "Donkeys and Goats",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Lest you think this is an odd title for a food and wine blog, I'm here to tell you a story and bring meaning to its significance.\u003c/p>\n\u003cp>Once upon a time (well, back in 2002), a guy named Jared and a girl named Tracey decided to quit their day jobs and travel to France to learn how to make wine. For a year the two worked between the Rhone Valley and Burgundy for renowned French winemaker \u003cstrong>\u003ca href=\"http://www.eric-texier.com/\">Eric Texier\u003c/a>\u003c/strong>. Each day brought a new adventure: learning about elevage, becoming familiar with winery operations, and living through a very rainy harvest.\u003c/p>\n\u003cp>Every day Tracey and Jared walked past a field where there lived a donkey and a goat. Thinking it rather odd, the pair began to notice similar couplings throughout the countryside. So they decided to ask a local. They found out that donkeys are used in France to eat the weeds in the vineyards, without disrupting the delicate vines. But they are moody and difficult. Goats, apparently a happy-go-lucky type, like to hang out with donkeys and keep them company. A vineyard pairing made in heaven.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/donkeygoat6.jpg\">\u003c/p>\n\u003cp>So where am I going with this? In 2003, Jared and Tracey returned to San Francisco, determined to start their own winery. And what did they decide to call it? \u003cstrong>\u003ca href=\"http://www.adonkeyandgoat.com/\">A Donkey and Goat\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Starting out in the basement of a friend's house in Potrero Hill (a friend who just so happens to now be the owner of \u003cstrong>\u003ca href=\"http://www.crushpadwine.com/\">Crushpad\u003c/a>\u003c/strong>), the couple made two Syrahs and a Chardonnay. They also spent the year researching and meeting with growers throughout California. Shortly thereafter, they moved their operations to Crushpad, where Tracey also works as the Director of Sales and Marketing. You can read all the details on their website, but essentially Crushpad is an urban winery (actually, located right across from KQED!) where you can make custom wines, with as much or as little participation as you want. It's cool.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/donkeygoat3.jpg\">\u003c/p>\n\u003cp>Currently, with their 2004 vintage, Jared and Tracey have 17 barrels from 4 vineyards: Carson Ridge, Brosseau, McDowell Valley, and Vidmar. These include Syrah, Chardonnay, and a rose. Which is where I come in.\u003c/p>\n\u003cp>A few months ago Jared and Tracey were kind enough to send over 2 bottles of their rose wine, a 2004 Grenache Gris (named Isabel's Cuvee, after their daughter), to our BAB Springfeast. (Um, we still haven't blogged about that, but it's hopefully coming soon.) Anyway, we chilled the wine and after wrestling with the thick wax seal (which looks really cool but isn't user friendly, a fact that Jared readily admits and explained later that it was a last-resort to seal the bottles and that they wouldn't be doing it again), we were all delightfully surprised by the dark color of the rose. The rose proved to be full-bodied, fruity, and yet still a bit tart and dry. The perfect compliment to most foods, from fish to poultry to pork.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/donkeygoat1.jpg\">\u003c/p>\n\u003cp>We were so intrigued that we set up a barrel tasting at Crushpad so that we might try the other wines that the duo is producing. Jared was the perfect host (unfortunately Tracey couldn't make it): explaining their winemaking philosophy; their goals, preferences, and differences in making wine (such as picking into small bins so as not to damage the grapes, fermenting reds and whites in wood, and natural fermentation); using ver jus to balance their wines; his passion for the technical side of winemaking (ie being in the lab); and Crushpad's model.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/donkeygoat2.jpg\">\u003c/p>\n\u003cp>First we tasted three different Syrahs from Carson Ridge, one that had Viognier added and two without. We all decided the Syrah with the Viognier was our favorite from that particular vineyard. Next, we moved on to their Vidmar Vineyard Syrahs. We tasted two barrels, one called 877 which Jared described as more feminine, and another, the Estrella River, which he described as more masculine. Wendy and I preferred the Estrella, which was richer, fuller, and spicier than the 877, Jared's preference. The last Syrah that we tasted was the McDowell Valley Old Vine. It was intense and seemed like it had a lot of potential.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/donkeygoat4.jpg\">\u003c/p>\n\u003cp>Before I move on to the whites, if you have never been barrel tasting, I highly recommend it. This was my second opportunity (the first being at \u003cstrong>\u003ca href=\"http://www.petermichaelwinery.com/\">Peter Michael\u003c/a>\u003c/strong> a few years back when a close friend worked there). You not only learn about the process of winemaking, but the nuances of aging wine and all that goes into its creation.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/donkeygoat5.jpg\">\u003c/p>\n\u003cp>We finished with two Chardonnays. The first was still finishing fermentation, so it was very young and not terribly drinkable. The other was made with added \u003cstrong>\u003ca href=\"http://www.verjus.com/home.html\">verjus\u003c/a>\u003c/strong>. It was crisp, minerally, and really delicious. I have to admit, I'm not a huge Chardonnay fan, at least not the overly oaky, buttery California Chards. I prefer the leaner French-style whites, and that is what Jared and Tracey also look for in a Chard. I'll definitely order a few bottles of these!\u003c/p>\n\u003cp>All in all, we learned a lot, drank a lot, and had a great time doing it. Keep your eyes out for this young winery; Tracey and Jared are not only knowledgeable and passionate about what they are doing, but they are already producing some fantastic wines.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "93 http://blogs.kqed.org/bayareabites/2005/06/17/donkeys-and-goats/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/06/17/donkeys-and-goats/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 899,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1551224561,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Lest you think this is an odd title for a food and wine blog, I'm here to tell you a story and bring meaning to its significance. Once upon a time (well, back in 2002), a guy named Jared and a girl named Tracey decided to quit their day jobs and travel to France to",
"title": "Donkeys and Goats | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Donkeys and Goats",
"datePublished": "2005-06-17T12:23:00-07:00",
"dateModified": "2019-02-26T15:42:41-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "donkeys-and-goats",
"status": "publish",
"path": "/bayareabites/93/donkeys-and-goats",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lest you think this is an odd title for a food and wine blog, I'm here to tell you a story and bring meaning to its significance.\u003c/p>\n\u003cp>Once upon a time (well, back in 2002), a guy named Jared and a girl named Tracey decided to quit their day jobs and travel to France to learn how to make wine. For a year the two worked between the Rhone Valley and Burgundy for renowned French winemaker \u003cstrong>\u003ca href=\"http://www.eric-texier.com/\">Eric Texier\u003c/a>\u003c/strong>. Each day brought a new adventure: learning about elevage, becoming familiar with winery operations, and living through a very rainy harvest.\u003c/p>\n\u003cp>Every day Tracey and Jared walked past a field where there lived a donkey and a goat. Thinking it rather odd, the pair began to notice similar couplings throughout the countryside. So they decided to ask a local. They found out that donkeys are used in France to eat the weeds in the vineyards, without disrupting the delicate vines. But they are moody and difficult. Goats, apparently a happy-go-lucky type, like to hang out with donkeys and keep them company. A vineyard pairing made in heaven.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/donkeygoat6.jpg\">\u003c/p>\n\u003cp>So where am I going with this? In 2003, Jared and Tracey returned to San Francisco, determined to start their own winery. And what did they decide to call it? \u003cstrong>\u003ca href=\"http://www.adonkeyandgoat.com/\">A Donkey and Goat\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Starting out in the basement of a friend's house in Potrero Hill (a friend who just so happens to now be the owner of \u003cstrong>\u003ca href=\"http://www.crushpadwine.com/\">Crushpad\u003c/a>\u003c/strong>), the couple made two Syrahs and a Chardonnay. They also spent the year researching and meeting with growers throughout California. Shortly thereafter, they moved their operations to Crushpad, where Tracey also works as the Director of Sales and Marketing. You can read all the details on their website, but essentially Crushpad is an urban winery (actually, located right across from KQED!) where you can make custom wines, with as much or as little participation as you want. It's cool.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/donkeygoat3.jpg\">\u003c/p>\n\u003cp>Currently, with their 2004 vintage, Jared and Tracey have 17 barrels from 4 vineyards: Carson Ridge, Brosseau, McDowell Valley, and Vidmar. These include Syrah, Chardonnay, and a rose. Which is where I come in.\u003c/p>\n\u003cp>A few months ago Jared and Tracey were kind enough to send over 2 bottles of their rose wine, a 2004 Grenache Gris (named Isabel's Cuvee, after their daughter), to our BAB Springfeast. (Um, we still haven't blogged about that, but it's hopefully coming soon.) Anyway, we chilled the wine and after wrestling with the thick wax seal (which looks really cool but isn't user friendly, a fact that Jared readily admits and explained later that it was a last-resort to seal the bottles and that they wouldn't be doing it again), we were all delightfully surprised by the dark color of the rose. The rose proved to be full-bodied, fruity, and yet still a bit tart and dry. The perfect compliment to most foods, from fish to poultry to pork.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/donkeygoat1.jpg\">\u003c/p>\n\u003cp>We were so intrigued that we set up a barrel tasting at Crushpad so that we might try the other wines that the duo is producing. Jared was the perfect host (unfortunately Tracey couldn't make it): explaining their winemaking philosophy; their goals, preferences, and differences in making wine (such as picking into small bins so as not to damage the grapes, fermenting reds and whites in wood, and natural fermentation); using ver jus to balance their wines; his passion for the technical side of winemaking (ie being in the lab); and Crushpad's model.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/donkeygoat2.jpg\">\u003c/p>\n\u003cp>First we tasted three different Syrahs from Carson Ridge, one that had Viognier added and two without. We all decided the Syrah with the Viognier was our favorite from that particular vineyard. Next, we moved on to their Vidmar Vineyard Syrahs. We tasted two barrels, one called 877 which Jared described as more feminine, and another, the Estrella River, which he described as more masculine. Wendy and I preferred the Estrella, which was richer, fuller, and spicier than the 877, Jared's preference. The last Syrah that we tasted was the McDowell Valley Old Vine. It was intense and seemed like it had a lot of potential.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/donkeygoat4.jpg\">\u003c/p>\n\u003cp>Before I move on to the whites, if you have never been barrel tasting, I highly recommend it. This was my second opportunity (the first being at \u003cstrong>\u003ca href=\"http://www.petermichaelwinery.com/\">Peter Michael\u003c/a>\u003c/strong> a few years back when a close friend worked there). You not only learn about the process of winemaking, but the nuances of aging wine and all that goes into its creation.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/donkeygoat5.jpg\">\u003c/p>\n\u003cp>We finished with two Chardonnays. The first was still finishing fermentation, so it was very young and not terribly drinkable. The other was made with added \u003cstrong>\u003ca href=\"http://www.verjus.com/home.html\">verjus\u003c/a>\u003c/strong>. It was crisp, minerally, and really delicious. I have to admit, I'm not a huge Chardonnay fan, at least not the overly oaky, buttery California Chards. I prefer the leaner French-style whites, and that is what Jared and Tracey also look for in a Chard. I'll definitely order a few bottles of these!\u003c/p>\n\u003cp>All in all, we learned a lot, drank a lot, and had a great time doing it. Keep your eyes out for this young winery; Tracey and Jared are not only knowledgeable and passionate about what they are doing, but they are already producing some fantastic wines.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/93/donkeys-and-goats",
"authors": [
"5015"
],
"categories": [
"bayareabites_119"
],
"tags": [
"bayareabites_1137",
"bayareabites_16318",
"bayareabites_14748"
],
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"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",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"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.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"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>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"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?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"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",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"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",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"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",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"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",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"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.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"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/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"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.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"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.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=wine": {
"isFetching": false,
"latestQuery": {
"from": 228,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 243,
"relation": "eq"
},
"items": [
"bayareabites_898",
"bayareabites_784",
"bayareabites_686",
"bayareabites_661",
"bayareabites_656",
"bayareabites_655",
"bayareabites_635",
"bayareabites_591",
"bayareabites_567",
"bayareabites_555",
"bayareabites_544",
"bayareabites_93"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_wine": {
"isLoading": true
},
"bayareabites_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_371": {
"type": "terms",
"id": "bayareabites_371",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "371",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Spanish food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Spanish food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 336,
"slug": "spanish-food",
"isLoading": false,
"link": "/bayareabites/tag/spanish-food"
},
"bayareabites_52": {
"type": "terms",
"id": "bayareabites_52",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "52",
"found": true
},
"relationships": {},
"featImg": null,
"name": "michael procopio",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "michael procopio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 15,
"slug": "michael-procopio",
"isLoading": false,
"link": "/bayareabites/tag/michael-procopio"
},
"bayareabites_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_355": {
"type": "terms",
"id": "bayareabites_355",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "355",
"found": true
},
"relationships": {},
"featImg": null,
"name": "global warming",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "global warming Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 320,
"slug": "global-warming",
"isLoading": false,
"link": "/bayareabites/tag/global-warming"
},
"bayareabites_357": {
"type": "terms",
"id": "bayareabites_357",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "357",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KTEH",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KTEH Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 322,
"slug": "kteh",
"isLoading": false,
"link": "/bayareabites/tag/kteh"
},
"bayareabites_187": {
"type": "terms",
"id": "bayareabites_187",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "187",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Napa",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Napa Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 152,
"slug": "napa",
"isLoading": false,
"link": "/bayareabites/tag/napa"
},
"bayareabites_359": {
"type": "terms",
"id": "bayareabites_359",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "359",
"found": true
},
"relationships": {},
"featImg": null,
"name": "quest",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "quest Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 324,
"slug": "quest",
"isLoading": false,
"link": "/bayareabites/tag/quest"
},
"bayareabites_14756": {
"type": "terms",
"id": "bayareabites_14756",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14756",
"found": true
},
"relationships": {},
"featImg": null,
"name": "science",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 323,
"slug": "science",
"isLoading": false,
"link": "/bayareabites/tag/science"
},
"bayareabites_356": {
"type": "terms",
"id": "bayareabites_356",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "356",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sonoma",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sonoma Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 321,
"slug": "sonoma",
"isLoading": false,
"link": "/bayareabites/tag/sonoma"
},
"bayareabites_77": {
"type": "terms",
"id": "bayareabites_77",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "77",
"found": true
},
"relationships": {},
"featImg": null,
"name": "amy sherman",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "amy sherman Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 41,
"slug": "amy-sherman",
"isLoading": false,
"link": "/bayareabites/tag/amy-sherman"
},
"bayareabites_293": {
"type": "terms",
"id": "bayareabites_293",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "293",
"found": true
},
"relationships": {},
"featImg": null,
"name": "biodynamism",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "biodynamism Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 258,
"slug": "biodynamism",
"isLoading": false,
"link": "/bayareabites/tag/biodynamism"
},
"bayareabites_294": {
"type": "terms",
"id": "bayareabites_294",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "294",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mike benziger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mike benziger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 259,
"slug": "mike-benziger",
"isLoading": false,
"link": "/bayareabites/tag/mike-benziger"
},
"bayareabites_291": {
"type": "terms",
"id": "bayareabites_291",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "291",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mount tamalpais merlot",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mount tamalpais merlot Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 256,
"slug": "mount-tamalpais-merlot",
"isLoading": false,
"link": "/bayareabites/tag/mount-tamalpais-merlot"
},
"bayareabites_259": {
"type": "terms",
"id": "bayareabites_259",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "259",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pey-marin wines",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pey-marin wines Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 224,
"slug": "pey-marin-wines",
"isLoading": false,
"link": "/bayareabites/tag/pey-marin-wines"
},
"bayareabites_290": {
"type": "terms",
"id": "bayareabites_290",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "290",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sideways",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sideways Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 255,
"slug": "sideways",
"isLoading": false,
"link": "/bayareabites/tag/sideways"
},
"bayareabites_292": {
"type": "terms",
"id": "bayareabites_292",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "292",
"found": true
},
"relationships": {},
"featImg": null,
"name": "stephanie v.w. lucianovic",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "stephanie v.w. lucianovic Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 257,
"slug": "stephanie-vw-lucianovic",
"isLoading": false,
"link": "/bayareabites/tag/stephanie-vw-lucianovic"
},
"bayareabites_260": {
"type": "terms",
"id": "bayareabites_260",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "260",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mount tamalpais vin gris",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mount tamalpais vin gris Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 225,
"slug": "mount-tamalpais-vin-gris",
"isLoading": false,
"link": "/bayareabites/tag/mount-tamalpais-vin-gris"
},
"bayareabites_262": {
"type": "terms",
"id": "bayareabites_262",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "262",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pink wine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pink wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 227,
"slug": "pink-wine",
"isLoading": false,
"link": "/bayareabites/tag/pink-wine"
},
"bayareabites_261": {
"type": "terms",
"id": "bayareabites_261",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "261",
"found": true
},
"relationships": {},
"featImg": null,
"name": "rose",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "rose Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 226,
"slug": "rose",
"isLoading": false,
"link": "/bayareabites/tag/rose"
},
"bayareabites_102": {
"type": "terms",
"id": "bayareabites_102",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "102",
"found": true
},
"relationships": {},
"featImg": null,
"name": "stephanie lucianovic",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "stephanie lucianovic Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 66,
"slug": "stephanie-lucianovic",
"isLoading": false,
"link": "/bayareabites/tag/stephanie-lucianovic"
},
"bayareabites_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_67": {
"type": "terms",
"id": "bayareabites_67",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "67",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thy tran",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thy tran Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 31,
"slug": "thy-tran",
"isLoading": false,
"link": "/bayareabites/tag/thy-tran"
},
"bayareabites_1137": {
"type": "terms",
"id": "bayareabites_1137",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1137",
"found": true
},
"relationships": {},
"featImg": null,
"name": "crushpad",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "crushpad Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1014,
"slug": "crushpad",
"isLoading": false,
"link": "/bayareabites/tag/crushpad"
},
"bayareabites_16318": {
"type": "terms",
"id": "bayareabites_16318",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16318",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Donkey and Goat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Donkey and Goat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100648,
"slug": "donkey-and-goat",
"isLoading": false,
"link": "/bayareabites/tag/donkey-and-goat"
},
"bayareabites_14748": {
"type": "terms",
"id": "bayareabites_14748",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14748",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 930,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/tag/wine"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
