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"title": "10 Sonoma Wineries With Free Tastings",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A visit to Sonoma wine country doesn’t have to break the bank. You can fill your belly at hundreds of \u003ca href=\"https://www.sonomamag.com/biteclub/cheap-eats/\">affordably priced restaurants\u003c/a> that serve up gourmet food just as tasty at the four-star next door. Spend the night \u003ca href=\"https://www.sonomamag.com/cold-weather-camping-sonoma-county/\">camping\u003c/a> under the stars and take advantage of one of the many \u003ca href=\"https://www.sonomamag.com/20-things-to-do-in-sonoma-county-that-are-free-or-cost-less-than-10/\">free activities\u003c/a> in the region. And last but not least: enjoy a free wine tasting.\u003cbr>\n[contextly_sidebar id=\"zF1sj2lF0IHHLWTIMgJ3fZ45ZKiR4eDR\"]\u003cbr>\nFrom quaint small town \u003ca href=\"https://www.sonomamag.com/best-sonoma-wineries-to-visit-this-winter-2018/\">tasting rooms\u003c/a> to \u003ca href=\"https://www.sonomamag.com/celebrity-wines-and-wineries-sonoma-napa/\">glamorous, celebrity-owned wineries\u003c/a>, Sonoma County offers wine sipping opportunities that will please your palate as well as your pocketbook.\u003c/p>\n\u003ch2>Korbel Champagne Cellars\u003c/h2>\n\u003cp>Open 10 a.m. to 5 p.m. daily\u003cbr>\n13250 River Rd., Guerneville\u003cbr>\n707-824-7709\u003cbr>\n\u003ca href=\"http://korbel.com/\">korbel.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131888\" class=\"wp-caption aligncenter\" style=\"max-width: 961px\">\u003cimg class=\"size-full wp-image-131888\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800.jpg\" alt=\"Visitors enjoy a glass of champagne at Korbel Winery, who tied for Best Tasting Room in the the Press Democrat's Best of Sonoma County competition.\" width=\"961\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800.jpg 961w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-160x133.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-800x666.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-768x639.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-960x799.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-240x200.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-375x312.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-520x433.jpg 520w\" sizes=\"(max-width: 961px) 100vw, 961px\">\u003cfigcaption class=\"wp-caption-text\">Visitors enjoy a glass of champagne at Korbel Winery, who tied for Best Tasting Room in the the Press Democrat's Best of Sonoma County competition. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fancy a free \u003ca href=\"https://www.sonomamag.com/best-sonoma-and-napa-wineries-for-sparkling/\">sparkling wine\u003c/a> tasting? Head to Korbel, a producer of \"California Champagne\" since 1882. The winery offers free, 50-minute tours of the historic property, which start in the winery's museum and caves and end with a tasting of four wines. If you don't have time for the full tour, just pop into the tasting room to sample Korbel wines, including sweet, dry and seasonal selections. Order lunch at their deli, which features seasonal and locally sourced ingredients, and enjoy it in the redwood grove outside.\u003c/p>\n\u003ch2>Francis Ford Coppola Winery\u003c/h2>\n\u003cp>Open 11 a.m. to 5:30 p.m. daily\u003cbr>\n300 Via Archimedes, Geyserville\u003cbr>\n707-857-1471\u003cbr>\n\u003ca href=\"http://francisfordcoppolawinery.com/\">francisfordcoppolawinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131889\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg class=\"size-full wp-image-131889\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE.jpg\" alt=\"Francis Ford Coppola Winery entrance.\" width=\"1200\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-800x501.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-768x481.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-1180x738.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-960x601.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-375x235.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-520x325.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Francis Ford Coppola Winery entrance. \u003ccite>(Jeff Kanlee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Award-winning \u003ca href=\"https://www.sonomamag.com/celebrity-wines-and-wineries-sonoma-napa/\">movie director\u003c/a> Francis Ford Coppola's winery offers visitors a little bit of everything, including a restaurant, pool, expansive gift shop, movie memorabilia and, most importantly, wine tastings free of charge. Belly up to the bar and enjoy a complimentary tasting of two of their signature whites and reds. Make time for a bit of poolside bocce (a visit to the pool itself will cost you a pretty penny but the bocce is free), and wrap up your visit with the Vineyard Walk, an easy one-mile self-guided tour.\u003c/p>\n\u003ch2>Locals Tasting Room\u003c/h2>\n\u003cp>Open 11 a.m. to 6 p.m. daily\u003cbr>\nCorner of Geyserville Ave & Hwy 128, Geyserville\u003cbr>\n707-857-4900\u003cbr>\n\u003ca href=\"http://localstastingroom.com/\">localstastingroom.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131890\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-131890\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Locals-Wine-Tasting-600x800.jpg\" alt=\"Wine tasting guests at Locals.\" width=\"600\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/Locals-Wine-Tasting-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Locals-Wine-Tasting-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Locals-Wine-Tasting-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Locals-Wine-Tasting-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Locals-Wine-Tasting-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Wine tasting guests at Locals. \u003ccite>(Locals Tasting Room)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Locals is the first independently owned wine collective in California and features over 70 wines from 10 different small producers, most of which you can't find anywhere else but here. You'll frequently find winemakers pouring their wines behind the bar and small bites offered with the complimentary tastings. Owner Carolyn Lewis not only curates the wines, but also the art lining the walls and the vibrant selection of \u003ca href=\"https://www.sonomamag.com/elsie-green-vintage-home-decor-comes-to-sebastopol/\">vintage clothing and accessories\u003c/a> that guests can peruse, play with, and purchase.\u003c/p>\n\u003ch2>Rodney Strong Vineyards\u003c/h2>\n\u003cp>Open 10 a.m to 5 p.m. daily\u003cbr>\n11455 Old Redwood Hwy, Healdsburg\u003cbr>\n707-431-1533\u003cbr>\n\u003ca href=\"http://rodneystrong.com/\">rodneystrong.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131891\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131891\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/rodneystrong-1024x683.jpg\" alt=\"Rodney Strong Vineyards entrance.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Rodney Strong Vineyards entrance. \u003ccite>(Rodney Strong Vineyards)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Family-owned Rodney Strong Vineyards has been producing a wide variety of wines for over 55 years. From rosé to cabernet, their wines will please even the pickiest of palates. Start with a guided tour, offered twice daily, or explore the property on your own. During the guided tour, you'll learn about the history of the winery, the vineyards and their winemaking practices. Afterwards, sample two free pours of the winery's most popular wines. The property is surrounded by 12 acres of sustainable vineyards and lovely views, so pack a \u003ca href=\"https://www.sonomamag.com/trail-sonoma-finds-picnics-hikes/\">picnic\u003c/a> to take it all in (a bottle of wine will cost about $17).\u003c/p>\n\u003ch2>Williamson Wines\u003c/h2>\n\u003cp>Open 11 a.m. to 6 p.m. daily\u003cbr>\n134 Matheson St., Healdsburg\u003cbr>\n707-433-1500\u003cbr>\n\u003ca href=\"http://williamsonwines.com/\">williamsonwines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131892\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131892\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/williamson-1024x606.jpg\" alt=\"A glass of red wine from Williamson Wines.\" width=\"1024\" height=\"606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-800x473.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-768x455.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-1020x604.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-960x568.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-240x142.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-375x222.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-520x308.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">A glass of red wine from Williamson Wines. \u003ccite>(Williamson Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The folks at Williamson are all about the good life and they're committed to sharing this with everyone - even those of us seeking a freebie. Not only do they offer a complimentary wine tasting, but they also toss in a \u003ca href=\"https://www.sonomamag.com/wine-pairing/\">food pairing\u003c/a> to go with it! Step up to the bar for their \"Fridge Food & Fine Wines\" pairing that combines food you might have in your fridge with four Williamson Wines, which may include chardonnay, merlot, cabernet sauvignon and one of their bold red blends. Pairings often include tastes of Williamson's own line of gourmet products - from truffle salt to bacon jam - teamed with local cheeses.\u003c/p>\n\u003ch2>Alexander Valley Vineyards\u003c/h2>\n\u003cp>Open 10 a.m. to 5 p.m.\u003cbr>\n8644 Highway 128, Healdsburg\u003cbr>\n800-888-7209\u003cbr>\n\u003ca href=\"http://www.avvwine.com/\">avvwine.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131893\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131893\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/AVV_entry-1024x612.jpg\" alt=\"The entry to Alexander Valley Vineyards.\" width=\"1024\" height=\"612\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-800x478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-768x459.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-1020x610.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-960x574.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-240x143.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-375x224.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-520x311.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The entry to Alexander Valley Vineyards. \u003ccite>(Alexander Valley Vineyards)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned winery serves up refreshing gewürztraminer, hearty zinfandels, and elegant cabernet sauvignons at their historic property in Healdsburg. The winery is \u003ca href=\"https://www.sonomamag.com/eco-friendly-sonoma-napa-wineries-to-please-you-and-the-planet/\">eco-friendly\u003c/a>, featuring sustainable vineyards, solar power, and pollinator-friendly gardens, which are over 175 years old. Arrive at 11 a.m. or 2 p.m. for a free cave tour, followed by a tasting of five estate wines of your choice. If it's sunny outside, relax on the patio or take in the vineyard and garden views while you wander and sip.\u003c/p>\n\u003ch2>Sonoma Portworks\u003c/h2>\n\u003cp>Open 12 p.m. to 5 p.m. daily\u003cbr>\n613 2nd St., Petaluma\u003cbr>\n707-769-5203\u003cbr>\n\u003ca href=\"http://portworks.com/\">portworks.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131894\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131894\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681.jpg\" alt=\"Pouring a glass at Portworks.\" width=\"1024\" height=\"681\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Pouring a glass at Portworks. \u003ccite>(Portworks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The only winery in Sonoma County specializing in port and after-dinner wines, Sonoma Portworks has been producing their unique liquid treats for over 20 years. They offer port, sherry, and grappa which you can taste free of charge at their downtown \u003ca href=\"https://www.sonomamag.com/things-to-do-in-petaluma/\">Petaluma\u003c/a> tasting room, while learning about the history of each drink and how it's made. Don't miss the sweet, tart and rich Sonomic vinegar made with Muscat and Cabernet Sauvignon - it makes for a great non-alcoholic option when paired with club soda. Walk off the decadent tasting by the Petaluma River, located just a stone's throw away.\u003c/p>\n\u003ch2>Merry Edwards Winery\u003c/h2>\n\u003cp>Open 9:30 a.m. to 4:30 p.m. daily, reservations recommended\u003cbr>\n2959 Gravenstein Highway N., Sebastopol\u003cbr>\n707-823-7466\u003cbr>\n\u003ca href=\"http://merryedwards.com/\">merryedwards.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131895\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131895\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668.jpg\" alt=\"An array of wines made by Merry Edwards, photographed at her winery in Sebastopol.\" width=\"1024\" height=\"668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-960x626.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-520x339.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">An array of wines made by Merry Edwards, photographed at her winery in Sebastopol. \u003ccite>(Ben Miller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A name synonymous with pinot noir, \u003ca href=\"https://www.sonomamag.com/5-inspiring-sonoma-county-wine-women/\">Merry Edwards'\u003c/a> wines are critically acclaimed for their complexity and balance. Most wineries with similar accolades offer appointment-only, pricey experiences. But, at Merry Edwards Winery, you can enjoy one of two free experiences: a walk-in tasting that lasts between 15 and 25 minutes - you'll taste three pinot noirs and a sauvignon blanc - or a seated 45 to 60 minute in-depth tasting of seven wines. Be sure to say hello to one of the many winery cats that patrol the property.\u003c/p>\n\u003ch2>Adastra Wine\u003c/h2>\n\u003cp>Open 12 p.m. to 6 p.m. daily\u003cbr>\n5 E. Napa St., Sonoma\u003cbr>\n707-721-1914\u003cbr>\n\u003ca href=\"http://adastrawines.com/\">adastrawines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131896\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131896\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682.jpg\" alt=\"The Adastra tasting room\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Adastra tasting room \u003ccite>(Napa Wine Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned winery produces a mere 1,500 cases of wine each year from their 12 acre organic Carneros vineyard, just a few miles south of their downtown Sonoma tasting room. The Adastra \u003ca href=\"https://www.sonomamag.com/new-sonoma-tasting-rooms-to-check-out-right-now/\">tasting room\u003c/a> offers a relaxed scene as visitors sip wine while checking out the local artwork on the walls. Specializing in primarily pinot noir and syrah, the winery offers complimentary tastings of two of their signature wines, with an estate tasting upgrade available for $20 per person.\u003c/p>\n\u003ch2>Highway 12 Winery\u003c/h2>\n\u003cp>Open 10:30 a.m. to 5 p.m. daily\u003cbr>\n498 1st St E\u003cbr>\nSonoma\u003cbr>\n707-938-8091\u003cbr>\n\u003ca href=\"http://highway12winery.com/\">highway12winery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131897\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-131897\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1.jpg\" alt=\"Guests tasting wine at Highway 12.\" width=\"1000\" height=\"750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Guests tasting wine at Highway 12. \u003ccite>(Yelp/Sonoma Magazine/Highway 12)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You're guaranteed to be welcomed by a friendly local and a hearty pour at Highway 12's downtown Sonoma tasting room. Located inside a historic building, this tasting room is named after \u003ca href=\"https://www.sonomamag.com/the-best-places-to-stop-along-sonoma-countys-highway-12/\">the highway that travels through Sonoma Valley\u003c/a> - one of the country's most scenic routes. Start with a splash of sauvignon blanc, which will prepare your palate for a bold lineup of bordeaux varietals: merlot, cabernet sauvignon, and cabernet franc. Don't miss their Highwayman Proprietary Red, a blend not for the faint of heart. Work off your tasting with a stroll around the historic \u003ca href=\"https://www.sonomamag.com/sonoma-county-town-named-among-coolest-small-towns-in-america/\">Sonoma Plaza\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/sonoma-county-wineries-with-free-tastings/\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A visit to Sonoma wine country doesn’t have to break the bank. You can fill your belly at hundreds of \u003ca href=\"https://www.sonomamag.com/biteclub/cheap-eats/\">affordably priced restaurants\u003c/a> that serve up gourmet food just as tasty at the four-star next door. Spend the night \u003ca href=\"https://www.sonomamag.com/cold-weather-camping-sonoma-county/\">camping\u003c/a> under the stars and take advantage of one of the many \u003ca href=\"https://www.sonomamag.com/20-things-to-do-in-sonoma-county-that-are-free-or-cost-less-than-10/\">free activities\u003c/a> in the region. And last but not least: enjoy a free wine tasting.\u003cbr>\n\u003c/p>\u003cp>\u003c/p>\u003cp>\u003cbr>\nFrom quaint small town \u003ca href=\"https://www.sonomamag.com/best-sonoma-wineries-to-visit-this-winter-2018/\">tasting rooms\u003c/a> to \u003ca href=\"https://www.sonomamag.com/celebrity-wines-and-wineries-sonoma-napa/\">glamorous, celebrity-owned wineries\u003c/a>, Sonoma County offers wine sipping opportunities that will please your palate as well as your pocketbook.\u003c/p>\n\u003ch2>Korbel Champagne Cellars\u003c/h2>\n\u003cp>Open 10 a.m. to 5 p.m. daily\u003cbr>\n13250 River Rd., Guerneville\u003cbr>\n707-824-7709\u003cbr>\n\u003ca href=\"http://korbel.com/\">korbel.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131888\" class=\"wp-caption aligncenter\" style=\"max-width: 961px\">\u003cimg class=\"size-full wp-image-131888\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800.jpg\" alt=\"Visitors enjoy a glass of champagne at Korbel Winery, who tied for Best Tasting Room in the the Press Democrat's Best of Sonoma County competition.\" width=\"961\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800.jpg 961w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-160x133.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-800x666.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-768x639.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-960x799.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-240x200.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-375x312.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-520x433.jpg 520w\" sizes=\"(max-width: 961px) 100vw, 961px\">\u003cfigcaption class=\"wp-caption-text\">Visitors enjoy a glass of champagne at Korbel Winery, who tied for Best Tasting Room in the the Press Democrat's Best of Sonoma County competition. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fancy a free \u003ca href=\"https://www.sonomamag.com/best-sonoma-and-napa-wineries-for-sparkling/\">sparkling wine\u003c/a> tasting? Head to Korbel, a producer of \"California Champagne\" since 1882. The winery offers free, 50-minute tours of the historic property, which start in the winery's museum and caves and end with a tasting of four wines. If you don't have time for the full tour, just pop into the tasting room to sample Korbel wines, including sweet, dry and seasonal selections. Order lunch at their deli, which features seasonal and locally sourced ingredients, and enjoy it in the redwood grove outside.\u003c/p>\n\u003ch2>Francis Ford Coppola Winery\u003c/h2>\n\u003cp>Open 11 a.m. to 5:30 p.m. daily\u003cbr>\n300 Via Archimedes, Geyserville\u003cbr>\n707-857-1471\u003cbr>\n\u003ca href=\"http://francisfordcoppolawinery.com/\">francisfordcoppolawinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131889\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg class=\"size-full wp-image-131889\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE.jpg\" alt=\"Francis Ford Coppola Winery entrance.\" width=\"1200\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-800x501.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-768x481.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-1180x738.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-960x601.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-375x235.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-520x325.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Francis Ford Coppola Winery entrance. \u003ccite>(Jeff Kanlee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Award-winning \u003ca href=\"https://www.sonomamag.com/celebrity-wines-and-wineries-sonoma-napa/\">movie director\u003c/a> Francis Ford Coppola's winery offers visitors a little bit of everything, including a restaurant, pool, expansive gift shop, movie memorabilia and, most importantly, wine tastings free of charge. Belly up to the bar and enjoy a complimentary tasting of two of their signature whites and reds. Make time for a bit of poolside bocce (a visit to the pool itself will cost you a pretty penny but the bocce is free), and wrap up your visit with the Vineyard Walk, an easy one-mile self-guided tour.\u003c/p>\n\u003ch2>Locals Tasting Room\u003c/h2>\n\u003cp>Open 11 a.m. to 6 p.m. daily\u003cbr>\nCorner of Geyserville Ave & Hwy 128, Geyserville\u003cbr>\n707-857-4900\u003cbr>\n\u003ca href=\"http://localstastingroom.com/\">localstastingroom.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131890\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-131890\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Locals-Wine-Tasting-600x800.jpg\" alt=\"Wine tasting guests at Locals.\" width=\"600\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/Locals-Wine-Tasting-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Locals-Wine-Tasting-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Locals-Wine-Tasting-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Locals-Wine-Tasting-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Locals-Wine-Tasting-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Wine tasting guests at Locals. \u003ccite>(Locals Tasting Room)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Locals is the first independently owned wine collective in California and features over 70 wines from 10 different small producers, most of which you can't find anywhere else but here. You'll frequently find winemakers pouring their wines behind the bar and small bites offered with the complimentary tastings. Owner Carolyn Lewis not only curates the wines, but also the art lining the walls and the vibrant selection of \u003ca href=\"https://www.sonomamag.com/elsie-green-vintage-home-decor-comes-to-sebastopol/\">vintage clothing and accessories\u003c/a> that guests can peruse, play with, and purchase.\u003c/p>\n\u003ch2>Rodney Strong Vineyards\u003c/h2>\n\u003cp>Open 10 a.m to 5 p.m. daily\u003cbr>\n11455 Old Redwood Hwy, Healdsburg\u003cbr>\n707-431-1533\u003cbr>\n\u003ca href=\"http://rodneystrong.com/\">rodneystrong.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131891\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131891\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/rodneystrong-1024x683.jpg\" alt=\"Rodney Strong Vineyards entrance.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Rodney Strong Vineyards entrance. \u003ccite>(Rodney Strong Vineyards)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Family-owned Rodney Strong Vineyards has been producing a wide variety of wines for over 55 years. From rosé to cabernet, their wines will please even the pickiest of palates. Start with a guided tour, offered twice daily, or explore the property on your own. During the guided tour, you'll learn about the history of the winery, the vineyards and their winemaking practices. Afterwards, sample two free pours of the winery's most popular wines. The property is surrounded by 12 acres of sustainable vineyards and lovely views, so pack a \u003ca href=\"https://www.sonomamag.com/trail-sonoma-finds-picnics-hikes/\">picnic\u003c/a> to take it all in (a bottle of wine will cost about $17).\u003c/p>\n\u003ch2>Williamson Wines\u003c/h2>\n\u003cp>Open 11 a.m. to 6 p.m. daily\u003cbr>\n134 Matheson St., Healdsburg\u003cbr>\n707-433-1500\u003cbr>\n\u003ca href=\"http://williamsonwines.com/\">williamsonwines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131892\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131892\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/williamson-1024x606.jpg\" alt=\"A glass of red wine from Williamson Wines.\" width=\"1024\" height=\"606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-800x473.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-768x455.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-1020x604.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-960x568.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-240x142.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-375x222.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-520x308.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">A glass of red wine from Williamson Wines. \u003ccite>(Williamson Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The folks at Williamson are all about the good life and they're committed to sharing this with everyone - even those of us seeking a freebie. Not only do they offer a complimentary wine tasting, but they also toss in a \u003ca href=\"https://www.sonomamag.com/wine-pairing/\">food pairing\u003c/a> to go with it! Step up to the bar for their \"Fridge Food & Fine Wines\" pairing that combines food you might have in your fridge with four Williamson Wines, which may include chardonnay, merlot, cabernet sauvignon and one of their bold red blends. Pairings often include tastes of Williamson's own line of gourmet products - from truffle salt to bacon jam - teamed with local cheeses.\u003c/p>\n\u003ch2>Alexander Valley Vineyards\u003c/h2>\n\u003cp>Open 10 a.m. to 5 p.m.\u003cbr>\n8644 Highway 128, Healdsburg\u003cbr>\n800-888-7209\u003cbr>\n\u003ca href=\"http://www.avvwine.com/\">avvwine.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131893\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131893\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/AVV_entry-1024x612.jpg\" alt=\"The entry to Alexander Valley Vineyards.\" width=\"1024\" height=\"612\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-800x478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-768x459.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-1020x610.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-960x574.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-240x143.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-375x224.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-520x311.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The entry to Alexander Valley Vineyards. \u003ccite>(Alexander Valley Vineyards)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned winery serves up refreshing gewürztraminer, hearty zinfandels, and elegant cabernet sauvignons at their historic property in Healdsburg. The winery is \u003ca href=\"https://www.sonomamag.com/eco-friendly-sonoma-napa-wineries-to-please-you-and-the-planet/\">eco-friendly\u003c/a>, featuring sustainable vineyards, solar power, and pollinator-friendly gardens, which are over 175 years old. Arrive at 11 a.m. or 2 p.m. for a free cave tour, followed by a tasting of five estate wines of your choice. If it's sunny outside, relax on the patio or take in the vineyard and garden views while you wander and sip.\u003c/p>\n\u003ch2>Sonoma Portworks\u003c/h2>\n\u003cp>Open 12 p.m. to 5 p.m. daily\u003cbr>\n613 2nd St., Petaluma\u003cbr>\n707-769-5203\u003cbr>\n\u003ca href=\"http://portworks.com/\">portworks.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131894\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131894\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681.jpg\" alt=\"Pouring a glass at Portworks.\" width=\"1024\" height=\"681\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Pouring a glass at Portworks. \u003ccite>(Portworks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The only winery in Sonoma County specializing in port and after-dinner wines, Sonoma Portworks has been producing their unique liquid treats for over 20 years. They offer port, sherry, and grappa which you can taste free of charge at their downtown \u003ca href=\"https://www.sonomamag.com/things-to-do-in-petaluma/\">Petaluma\u003c/a> tasting room, while learning about the history of each drink and how it's made. Don't miss the sweet, tart and rich Sonomic vinegar made with Muscat and Cabernet Sauvignon - it makes for a great non-alcoholic option when paired with club soda. Walk off the decadent tasting by the Petaluma River, located just a stone's throw away.\u003c/p>\n\u003ch2>Merry Edwards Winery\u003c/h2>\n\u003cp>Open 9:30 a.m. to 4:30 p.m. daily, reservations recommended\u003cbr>\n2959 Gravenstein Highway N., Sebastopol\u003cbr>\n707-823-7466\u003cbr>\n\u003ca href=\"http://merryedwards.com/\">merryedwards.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131895\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131895\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668.jpg\" alt=\"An array of wines made by Merry Edwards, photographed at her winery in Sebastopol.\" width=\"1024\" height=\"668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-960x626.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-520x339.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">An array of wines made by Merry Edwards, photographed at her winery in Sebastopol. \u003ccite>(Ben Miller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A name synonymous with pinot noir, \u003ca href=\"https://www.sonomamag.com/5-inspiring-sonoma-county-wine-women/\">Merry Edwards'\u003c/a> wines are critically acclaimed for their complexity and balance. Most wineries with similar accolades offer appointment-only, pricey experiences. But, at Merry Edwards Winery, you can enjoy one of two free experiences: a walk-in tasting that lasts between 15 and 25 minutes - you'll taste three pinot noirs and a sauvignon blanc - or a seated 45 to 60 minute in-depth tasting of seven wines. Be sure to say hello to one of the many winery cats that patrol the property.\u003c/p>\n\u003ch2>Adastra Wine\u003c/h2>\n\u003cp>Open 12 p.m. to 6 p.m. daily\u003cbr>\n5 E. Napa St., Sonoma\u003cbr>\n707-721-1914\u003cbr>\n\u003ca href=\"http://adastrawines.com/\">adastrawines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131896\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131896\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682.jpg\" alt=\"The Adastra tasting room\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Adastra tasting room \u003ccite>(Napa Wine Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned winery produces a mere 1,500 cases of wine each year from their 12 acre organic Carneros vineyard, just a few miles south of their downtown Sonoma tasting room. The Adastra \u003ca href=\"https://www.sonomamag.com/new-sonoma-tasting-rooms-to-check-out-right-now/\">tasting room\u003c/a> offers a relaxed scene as visitors sip wine while checking out the local artwork on the walls. Specializing in primarily pinot noir and syrah, the winery offers complimentary tastings of two of their signature wines, with an estate tasting upgrade available for $20 per person.\u003c/p>\n\u003ch2>Highway 12 Winery\u003c/h2>\n\u003cp>Open 10:30 a.m. to 5 p.m. daily\u003cbr>\n498 1st St E\u003cbr>\nSonoma\u003cbr>\n707-938-8091\u003cbr>\n\u003ca href=\"http://highway12winery.com/\">highway12winery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131897\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-131897\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1.jpg\" alt=\"Guests tasting wine at Highway 12.\" width=\"1000\" height=\"750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Guests tasting wine at Highway 12. \u003ccite>(Yelp/Sonoma Magazine/Highway 12)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You're guaranteed to be welcomed by a friendly local and a hearty pour at Highway 12's downtown Sonoma tasting room. Located inside a historic building, this tasting room is named after \u003ca href=\"https://www.sonomamag.com/the-best-places-to-stop-along-sonoma-countys-highway-12/\">the highway that travels through Sonoma Valley\u003c/a> - one of the country's most scenic routes. Start with a splash of sauvignon blanc, which will prepare your palate for a bold lineup of bordeaux varietals: merlot, cabernet sauvignon, and cabernet franc. Don't miss their Highwayman Proprietary Red, a blend not for the faint of heart. Work off your tasting with a stroll around the historic \u003ca href=\"https://www.sonomamag.com/sonoma-county-town-named-among-coolest-small-towns-in-america/\">Sonoma Plaza\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/sonoma-county-wineries-with-free-tastings/\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Wine Gummies",
"title": "DIY Wine Gummies",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Let's be honest, the holidays are the perfect excuse to start drinking before the sun goes down. These delicious wine-infused gummies are perfect for that occasion (or any occasion where you're celebrating with friends and family).\u003c/p>\n\u003cp>[contextly_sidebar id=\"YzpWJDqwk56UnY4lvmM4583DYI1Q0RNu\"]\u003c/p>\n\u003cp>Get inspired and turn all your favorite wines into a picture-perfect treat to share. Remember, these naughty gummies are for adults only!\u003c/p>\n\u003ch2>Wine Gummies\u003c/h2>\n\u003cp>\u003cem>Makes 18 gummy cubes\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131284\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131284\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-800x1000.jpg\" alt=\"Bowl of wine gummies to share. \" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl of wine gummies to share.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 packet unflavored powdered gelatin\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup wine of your choice\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup corn syrup\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">¼ cup cane sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Food coloring, optional\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cornstarch, as needed\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Sprinkle gelatin over ¼ cup of wine in a medium-sized mixing bowl and let stand for 1 minute. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add remaining wine, corn syrup, and sugar to a small saucepan over medium-high heat. Stir until sugar completely dissolves, about 3 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour hot wine mixture into the mixing bowl. Using a wooden spoon, stir until gelatin has dissolved, about 5 minutes. Add food coloring if you’d like. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Using a brush, lightly dust gummy molds with cornstarch.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour wine gelatin into a squeeze bottle or glass measuring cup with a spout. Slowly pour into gummy molds and refrigerate for at least 3 hours. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">For a firmer gummy texture: Pop the gummies out of the mold to sit out uncovered to further dehydrate and firm up for 24 hours. \u003c/span>\u003c/li>\n\u003cli>Repeat these steps if using different wine varieties.\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "These delicious wine-infused gummies are perfect for the holidays (or any occasion where you're celebrating with friends and family).",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Let's be honest, the holidays are the perfect excuse to start drinking before the sun goes down. These delicious wine-infused gummies are perfect for that occasion (or any occasion where you're celebrating with friends and family).\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Get inspired and turn all your favorite wines into a picture-perfect treat to share. Remember, these naughty gummies are for adults only!\u003c/p>\n\u003ch2>Wine Gummies\u003c/h2>\n\u003cp>\u003cem>Makes 18 gummy cubes\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131284\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131284\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-800x1000.jpg\" alt=\"Bowl of wine gummies to share. \" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl of wine gummies to share.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 packet unflavored powdered gelatin\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup wine of your choice\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup corn syrup\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">¼ cup cane sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Food coloring, optional\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cornstarch, as needed\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Sprinkle gelatin over ¼ cup of wine in a medium-sized mixing bowl and let stand for 1 minute. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add remaining wine, corn syrup, and sugar to a small saucepan over medium-high heat. Stir until sugar completely dissolves, about 3 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour hot wine mixture into the mixing bowl. Using a wooden spoon, stir until gelatin has dissolved, about 5 minutes. Add food coloring if you’d like. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Using a brush, lightly dust gummy molds with cornstarch.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour wine gelatin into a squeeze bottle or glass measuring cup with a spout. Slowly pour into gummy molds and refrigerate for at least 3 hours. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">For a firmer gummy texture: Pop the gummies out of the mold to sit out uncovered to further dehydrate and firm up for 24 hours. \u003c/span>\u003c/li>\n\u003cli>Repeat these steps if using different wine varieties.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Best Sonoma Wineries to Visit This Fall",
"title": "Best Sonoma Wineries to Visit This Fall",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Summer’s slow fade into fall brings with it the harvest and many delicious reasons to seek out small, intimate tasting rooms. Some are located on rural country roads, others down quaint and quiet alleys. Many are featuring special food-pairing events and live music through October.\u003c/p>\n\u003ch2>Abbot's Passage, Sonoma\u003c/h2>\n\u003cp>27 E. Napa St.\u003cbr>\nSonoma\u003cbr>\n707-939-3017\u003cbr>\n\u003ca href=\"http://abbotspassage.com\">abbotspassage.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130897\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130897\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646.jpg\" alt=\"Abbot's Passage.\" width=\"1024\" height=\"646\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-800x505.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-768x485.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-960x606.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-375x237.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-520x328.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Abbot's Passage. \u003ccite>(Robbi Pengelly/Index-Tribune)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Katie Bundschu is the sixth-generation vintner behind this label of five limited-production wines made from field blends grown in small local vineyards. They range from a Chenin Blanc-Verdejo white blend called Sightline to a Cabernet Sauvignon dubbed Due West made from Moon Mountain AVA fruit. Three or four tastes are available ($25 or $30). The tasting room also features merchandise for the adventurous traveler, and offers interesting workshops. Each workshop includes a glass of wine; space is limited.\u003c/p>\n\u003ch2>Bowman Cellars, Graton\u003c/h2>\n\u003cp>9010 Graton Road\u003cbr>\nGraton\u003cbr>\n707-827-3391\u003cbr>\n\u003ca href=\"http://bowmancellars.com\">bowmancellars.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130899\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130899\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683.jpg\" alt=\"Bowman Cellars.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bowman Cellars. \u003ccite>(Bowman Cellars)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This recently opened tasting room spotlights the Bowman family’s Chardonnay, Pinot Noir, Cabernet Sauvignon, and a blanc de noir sparkler. They founded their winery in 2013, launched the brand in 2017, and opened for tastings a few months ago. In addition to the tasting fee of $15, wines are also sold by the glass, and with advance reservations you can enjoy food pairings (a grilled truffle-cheddar cheese sandwich, for instance).\u003c/p>\n\u003ch2>Davis Family Vineyards, Healdsburg\u003c/h2>\n\u003cp>52 Front St.\u003cbr>\nHealdsburg\u003cbr>\n707-433-3858\u003cbr>\n\u003ca href=\"http://davisfamilyvineyards.com\">davisfamilyvineyards.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130900\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130900\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682.jpg\" alt=\"Sweepstakes winning wines, Davis Family Vineyards for Best White Wine. The Best in food, wine, and craft beer were honored at the 2017 Sonoma County Harvest Awards at the Luther Burbank Center for the Arts, Sunday October 1st. \" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sweepstakes winning wines, Davis Family Vineyards for Best White Wine. The Best in food, wine, and craft beer were honored at the 2017 Sonoma County Harvest Awards at the Luther Burbank Center for the Arts, Sunday October 1st. \u003ccite>(Will Bucquoy/for the Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The setting is just a few blocks from the hustle and bustle of the Healdsburg Plaza, and overlooking the Russian River. Guy Davis has been making excellent Pinot Noir, Zinfandel, and Syrah for many years, and the whole family chips in to help. Try the wines for a $10 fee, and add a cheese pairing for two or box lunches made from local ingredients (advance reservations required). There’s even a bocce court. Open Thursday through Monday for walk-ins, other days by appointment.\u003c/p>\n\u003ch2>DeLorimier Winery, Geyserville\u003c/h2>\n\u003cp>2001 Highway 128\u003cbr>\nGeyserville\u003cbr>\n800-546-7718\u003cbr>\n\u003ca href=\"http://delorimierwinery.com\">delorimierwinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130901\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130901\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DDELORIMIER-1024x683.jpg\" alt=\"DeLorimier Winery.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">DeLorimier Winery. \u003ccite>(DeLorimier Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Down a lane off Highway 128, deLorimier produces Cabernet Sauvignon from many Dry Creek Valley and Alexander Valley vineyards. A flight of wines ($15) might begin with an estateSauvignon Blanc and estate Chardonnay, then progress to Primitivo and Cabernet. The “rare and reserve” Cabernet tasting ($45) is available twice daily Wednesdays through Sundays, with advance reservations.\u003c/p>\n\u003ch2>Enkidu, Sonoma\u003c/h2>\n\u003cp>520 Broadway\u003cbr>\nSonoma\u003cbr>\n707-833-6100\u003cbr>\n\u003ca href=\"http://enkiduwines.com\">enkiduwines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130902\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-130902\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/ENKIDUVINES.jpg\" alt=\"Vines at Enkidu.\" width=\"960\" height=\"746\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-160x124.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-800x622.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-768x597.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-240x187.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-375x291.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-520x404.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Vines at Enkidu. \u003ccite>(Enkidu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The limited production wines available on the tasting menu at Enkidu include Chardonnay, Sauvignon Blanc, Pinot Noir, Zinfandel, Syrah, and Petite Sirah. Enkidu also makes Odyssey Syrah, with pomegranate and blackberry flavors. Winemaker and owner Phillip Staehle uses fruit from the Russian River Valley and also Lake County, among other locations. The tasting fee is $15, waived with $50 wine purchase.\u003c/p>\n\u003ch2>Harvest Moon Estate & Winery, Santa Rosa\u003c/h2>\n\u003cp>2192 Olivet Road\u003cbr>\nSanta Rosa\u003cbr>\n707-5738711\u003cbr>\n\u003ca href=\"http://harvestmoonwinery.com\">harvestmoonwinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130903\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130903\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480.jpg\" alt=\"The Harvest Moon estate.\" width=\"1024\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-800x375.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-768x360.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-1020x478.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-960x450.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-240x113.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-375x176.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-520x244.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Harvest Moon estate. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to see how grapes are made into wine, Harvest Moon invites you to sit and sip on its patio and watch the activity of the harvest firsthand. Two tasting flights are offered ($15 each), one of still wines and one of sparklers. On weekends this includes the estate dry sparkling Gewürztraminer, a sparkling Pinot Noir rouge, and even a sparkling Zinfandel. Estate olive oils are also for sale.\u003c/p>\n\u003ch2>Highway 12 Winery, Sonoma\u003c/h2>\n\u003cp>498 First St. E.\u003cbr>\nSonoma\u003cbr>\n707-938-8091\u003cbr>\n\u003ca href=\"http://highway-12winery.com\">highway-12winery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130904\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130904\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683.jpg\" alt=\"Highway 12 Winery.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Highway 12 Winery. \u003ccite>(Highway 12 Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Complimentary tastings are rare in Wine Country, but Highway 12 offers tastes of its current releases – from a Sauvignon Blanc to a Cabernet Sauvignon – free of charge. For a $10 fee, step up to a selection of limited and reserve wines. These include a Bordeaux blend, Syrah, and Cabernet Franc. Ask about their Highwayman Proprietary Red Blend, a past “Best of Class” winner at the Sonoma County Harvest Fair. Founders and winemakers Michael Sebastiani and Paul Giusto also produce wines under the Carneros Highway label.\u003c/p>\n\u003ch2>Inman Family Wines, Santa Rosa\u003c/h2>\n\u003cp>3900 Piner Road\u003cbr>\nSanta Rosa\u003cbr>\n707-293-9576\u003cbr>\n\u003ca href=\"http://inmanfamilywines.com\">inmanfamilywines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130905\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130905\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682.jpg\" alt=\"Wine tasters relax outside the new barn at Inman Family Wines, LLC during the 34th annual Barrel Tasting, March 3, 2012.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wine tasters relax outside the new barn at Inman Family Wines, LLC during the 34th annual Barrel Tasting, March 3, 2012. \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winemaker Kathleen Inman established her namesake winery in 2000. She also farms a 10-acre parcel in the Russian River Valley called the Olivet Grange Vineyard. From this vineyard Inman coaxes stellar Pinot Noir, which accounts for most of the output of this small-production winery. The tasting room offers a flight of whites and reds ($20), including a rosé of Pinot, Chardonnay, Pinot Gris, two Pinot Noirs, and a red blend called Whole Buncha Love. Inman also makes sparkling wine, including the estate-grown Whole Buncha Bubbles. Walk-ins are welcome for wine sales; tastings are by appointment only Thursdays through Mondays.\u003c/p>\n\u003ch2>Jean Edwards Cellars, Sonoma\u003c/h2>\n\u003cp>29-C E. Napa St.\u003cbr>\nSonoma\u003cbr>\n707-935-5952\u003cbr>\n\u003ca href=\"http://jeanedwardscellars.com\">jeanedwardscellars.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130906\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130906\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668.jpg\" alt=\"Jessica Saldana, tasting room manager at Jean Edwards Cellars in the Sonoma Court Shops (otherwise known as Vine Alley), prepares to received wine tasters on Sunday afternoon.\" width=\"1024\" height=\"668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-960x626.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-520x339.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Jessica Saldana, tasting room manager at Jean Edwards Cellars in the Sonoma Court Shops (otherwise known as Vine Alley), prepares to received wine tasters on Sunday afternoon. \u003ccite>(Robbi Pengelly/Index-Tribune)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the new kids on the block – located in the Sonoma Court Shops – this tasting room offers a flight of four Cabernet Sauvignons ($25). Other options are Rhône-style wines such as a cuvée blend (under the Cooper’s Cuvée label), along with Merlot and Sauvignon Blanc. The grapes are primarily sourced from vineyards in Napa Valley, including the Mount Veeder, Rutherford, Calistoga, and Oak Knoll AVAs. Founded in 2004, Jean Edwards Cellars has an annual production of about 700 cases.\u003c/p>\n\u003ch2>Kokomo Winery, Healdsburg\u003c/h2>\n\u003cp>4791 Dry Creek Road\u003cbr>\nHealdsburg\u003cbr>\n707-433-0200\u003cbr>\n\u003ca href=\"http://kokomowines.com\">kokomowines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130907\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130907\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682.jpg\" alt=\"Jay McCarthy, right, lines up his next throw with his three-year-old son, Eddie, while Kira Plaine, Monika McCarthy and Dan Plaine look on, at the bocce ball court outside Kokomo Winery in Healdsburg, Calif., on April 6, 2013.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Jay McCarthy, right, lines up his next throw with his three-year-old son, Eddie, while Kira Plaine, Monika McCarthy and Dan Plaine look on, at the bocce ball court outside Kokomo Winery in Healdsburg, Calif., on April 6, 2013. \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winemaker Erik Miller and grower Randy Peters had a lot to celebrate this summer, when their Kokomo 2016 Pinot Noir Gopher Hills Block captured a perfect score of 100 at the North Coast Wine Challenge competition. That particular wine is sold out, but Kokomo makes many other varietals, including an award-winning Cabernet and a Grenache rosé. A tasting flight is $10; other experiences (reservations required) include two wine and cheese pairings (both $25).\u003c/p>\n\u003ch2>Locals Tasting Room, Geyserville\u003c/h2>\n\u003cp>21023-A Geyserville Ave.\u003cbr>\nGeyserville\u003cbr>\n707-857-4900\u003cbr>\n\u003ca href=\"http://localstastingroom.com\">localstastingroom.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130909\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130909\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527.jpg\" alt=\"Locals Tasting Room.\" width=\"1024\" height=\"527\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-160x82.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-800x412.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-768x395.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-1020x525.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-960x494.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-240x124.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-375x193.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-520x268.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Locals Tasting Room. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What happens when you bring together under one roof approximately 60 wines made by nine small boutique wineries, where they can all be sampled? You have a wine collective, in operation on Geyserville’s main drag for 16 years. Even better, tasting at Locals is complimentary. Choose from a wide assortment of varietals, produced primarily from Sonoma County fruit (with a few exceptions). One award-winning and particularly lauded wine on the tasting menu is the William Gordon Alexander Valley Cabernet Sauvignon.\u003c/p>\n\u003ch2>Moshin Vineyards, Healdsburg\u003c/h2>\n\u003cp>10295 Westside Road\u003cbr>\nHealdsburg\u003cbr>\n707-433-5499\u003cbr>\n\u003ca href=\"http://moshinvineyards.com\">moshinvineyards.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130910\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130910\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682.jpg\" alt=\"Moshin Vineyards.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Moshin Vineyards. \u003ccite>(Dave's Travel Corner)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Numerous tasting experiences are available at Moshin, accompanied by rotating art exhibits. A basic tasting is $15; seated tastings, cellar and vineyard tours and tastings, and a deluxe tour and tasting range from $30 to $120 (reservations required). Pinot Noir is the star, with up to 12 selections produced annually. Moshin also makes Sauvignon Blanc, Chardonnay, Zinfandel, Petite Sirah, and Merlot. It also produces a port-style dessert wine called Whisper in the Dark. Look for the large hummingbird sculpture at the winery’s entrance.\u003c/p>\n\u003ch2>Pedroncelli Winery & Vineyards, Geyserville\u003c/h2>\n\u003cp>1220 Canyon Road\u003cbr>\nGeyserville\u003cbr>\n707-857-3531\u003cbr>\n\u003ca href=\"http://pedroncelli.com\">pedroncelli.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130911\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130911\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660.jpg\" alt=\"Tasting room manager Gary Gross, right, pours a 2009 Vintage Port for Bernadette and Eduardo Gamez, from Chandler, Arizona, at Pedroncelli Winery, in Geyserville on Thursday, November 13, 2014. \" width=\"1024\" height=\"660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-1020x657.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-960x619.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-375x242.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-520x335.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tasting room manager Gary Gross, right, pours a 2009 Vintage Port for Bernadette and Eduardo Gamez, from Chandler, Arizona, at Pedroncelli Winery, in Geyserville on Thursday, November 13, 2014. \u003ccite>(Christopher Chung/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now in its 91st year, the Pedroncelli family business spans four generations of working the land and creating their flagship Zinfandels and Cabernet Sauvignons. It is the oldest family- owned winery in the Dry Creek Valley, and it welcomes visitors to enjoy a five-wine tasting flight for $10. This might include Sauvignon Blanc, Chardonnay, Pinot Noir, Merlot, and signature Cabernets and Zins. Enhanced experiences include a tasting paired with cheese, a heritage tour and tasting, and a lunch and tasting option ($25 to $35, with reservations).\u003c/p>\n\u003ch2>Silver Oak Cellars, Healdsburg\u003c/h2>\n\u003cp>7300 Highway 128\u003cbr>\nHealdsburg\u003cbr>\n707-942-7082\u003cbr>\n\u003ca href=\"http://silveroak.com\">silveroak.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130912\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130912\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682.jpg\" alt=\"Silver Oak Cellars.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Silver Oak Cellars. \u003ccite>(Silver Oak Cellars)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The anticipation is over. This brand-new facilityopened earlier in the summer for those seeking exceptional Cabernet Sauvignon. Based in NapaValley, Silver Oak built this structure using the latest in green construction techniques and reclaimed materials. It sits on a property originally deeded to Cyrus Alexander, and the surrounding 75 acres are planted to Cabernet grapes. Walk-in tastings are $20, while the Silver Tour and Tasting is $30. Private tours, seated tastings, and food-and-wine pairings can also be arranged ($30 to $90).\u003c/p>\n\u003ch2>Tara Bella Winery & Vineyards, Santa Rosa\u003c/h2>\n\u003cp>3701 Viking Road\u003cbr>\nSanta Rosa\u003cbr>\n707-5449049\u003cbr>\n\u003ca href=\"http://tarabellawinery.com\">tarabellawinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130913\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003cimg class=\"size-full wp-image-130913\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd.jpeg\" alt=\"Tara Bella Winery & Vineyards.\" width=\"480\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd.jpeg 480w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd-160x213.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd-240x320.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd-375x500.jpeg 375w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003cfigcaption class=\"wp-caption-text\">Tara Bella Winery & Vineyards. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A bit off the beaten track in the Russian River Valley AVA, Tara Bella welcomes visitors by appointment only. The boutique winery produces an estate Cabernet Sauvignon and a reserve Cabernet, from grapes grown on the property in separate vineyards only steps away from each other. (Yes, Cabernet in Pinot Noir-intensive Russian River Valley.) All the farming, winemaking, bottling, and labeling take place here, and the bottle closures are hand-dipped in red wax. The lovely two-story structure that greets visitors is the cellar room and tasting room. A spacious suite on the second floor is available for booking; check with the winery for details.\u003c/p>\n\u003ch2>Trattore Farms, Geyserville\u003c/h2>\n\u003cp>7878 Dry Creek Road\u003cbr>\nGeyserville\u003cbr>\n707-431-7200\u003cbr>\n\u003ca href=\"http://trattorefarms.com\">trattorefarms.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130914\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735.jpg\" alt=\"Trattore Estate Wines from the Dry Creek Valley.\" width=\"1024\" height=\"735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-800x574.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-768x551.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-1020x732.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-960x689.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-520x373.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Trattore Estate Wines from the Dry Creek Valley. \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Tasting” at Trattore includes wine, food, and estate olive oils. It specializes in Rhône varietals such as Grenache, Syrah, Mourvèdre, Roussanne, Marsanne and Viognier, and also produces Pinot Noir, Zinfandel, and others. Tasting fees are $20 (estate wines) and $30 (reserve). Sink your teeth into a panini sandwich ($25, including a glass of wine), or a charcuterie option ($30). On Sundays through October, order a wood-fired pizza to pair with your wine. Ten acres of olive orchards supply the assortment of flavored oils available for tasting, milled on-site. A vineyard, olive orchard, and olive mill tour is also available. If you love old tractors and gorgeous vistas, don’t miss this tasting room.\u003c/p>\n\u003ch2>Trecini Cellars, Santa Rosa\u003c/h2>\n\u003cp>684 Seventh St.\u003cbr>\nSanta Rosa\u003cbr>\n707-525-9400\u003cbr>\n\u003ca href=\"http://treciniwinery.com\">treciniwinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130915\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-130915\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/TRECINI.jpg\" alt=\"Trecini Sauvignon Blanc.\" width=\"960\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-520x347.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Trecini Sauvignon Blanc. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Aficionados of Sauvignon Blanc, take note: Trecini’s Russian River Valley Sauvignon Blanc is a multiple award winner. The Vicini family also produces Zinfandel from their vineyards in the Rockpile AVA, along with Merlot and Pinot Noir. After a long restaurant career, Italian- born John Vicini began growing grapes, and the family now sources from several of its vineyards. The seated tasting ($15) takes place in an intimate setting. Walk-ins are welcome, but calling ahead is encouraged to make certain space is available.\u003c/p>\n\u003ch2>VJB Cellars, Kenwood\u003c/h2>\n\u003cp>60 Shaw Ave.\u003cbr>\nKenwood\u003cbr>\n707-833-2300\u003cbr>\n\u003ca href=\"http://vjbcellars.com\">vjbcellars.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130916\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/VJB-CELLARS-1024x682.jpg\" alt=\"VJB Cellars.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">VJB Cellars. \u003ccite>(VJB Cellars)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Belmonte family established their winery 15 years ago and opened this showplace tasting room and marketplace in 2012. The family grows Italian wine varietals not often seen in California, such as Montepulciano and Aglianico. They also produce Sangiovese and a red wine called Dante, a blend of Cabernet Sauvignon and Sangiovese. Tastings begin at $15 (no appointment necessary). Experiences requiring reservations include a seated tasting in the piazza ($35), and the “owner’s” tasting in an intimate setting with members of the Belmonte family ($125).\u003c/p>\n\u003ch2>Zialena Winery, Geyserville\u003c/h2>\n\u003cp>21112 River Road\u003cbr>\nGeyserville\u003cbr>\n707-955-5992\u003cbr>\n\u003ca href=\"http://zialena.com\">zialena.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130917\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575.jpg\" alt=\"Zialena Winery.\" width=\"1024\" height=\"575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-1020x573.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-520x292.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Zialena Winery. \u003ccite>(Zialena Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Come for the wine, stay to enjoy this sleek, modern facility east of Geyserville that opened less than two years ago. The Mazzoni grape-growing family produces Zinfandel, Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, and a red blend called Cappella. Taste a flight of four wines for $15; add $10 to try two more wines from the library or reserve collection. Current production is about 3,000 cases. Fun fact: The Mazzoni brother-sister team running the winery named it Zialena (“Aunt Lena”) after their great aunt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/best-sonoma-wineries-to-visit-this-fall/#slide-1\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Summer’s slow fade into fall brings with it the harvest and many delicious reasons to seek out small, intimate tasting rooms. Some are located on rural country roads, others down quaint and quiet alleys. Many are featuring special food-pairing events and live music through October.\u003c/p>\n\u003ch2>Abbot's Passage, Sonoma\u003c/h2>\n\u003cp>27 E. Napa St.\u003cbr>\nSonoma\u003cbr>\n707-939-3017\u003cbr>\n\u003ca href=\"http://abbotspassage.com\">abbotspassage.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130897\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130897\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646.jpg\" alt=\"Abbot's Passage.\" width=\"1024\" height=\"646\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-800x505.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-768x485.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-960x606.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-375x237.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-520x328.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Abbot's Passage. \u003ccite>(Robbi Pengelly/Index-Tribune)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Katie Bundschu is the sixth-generation vintner behind this label of five limited-production wines made from field blends grown in small local vineyards. They range from a Chenin Blanc-Verdejo white blend called Sightline to a Cabernet Sauvignon dubbed Due West made from Moon Mountain AVA fruit. Three or four tastes are available ($25 or $30). The tasting room also features merchandise for the adventurous traveler, and offers interesting workshops. Each workshop includes a glass of wine; space is limited.\u003c/p>\n\u003ch2>Bowman Cellars, Graton\u003c/h2>\n\u003cp>9010 Graton Road\u003cbr>\nGraton\u003cbr>\n707-827-3391\u003cbr>\n\u003ca href=\"http://bowmancellars.com\">bowmancellars.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130899\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130899\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683.jpg\" alt=\"Bowman Cellars.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bowman Cellars. \u003ccite>(Bowman Cellars)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This recently opened tasting room spotlights the Bowman family’s Chardonnay, Pinot Noir, Cabernet Sauvignon, and a blanc de noir sparkler. They founded their winery in 2013, launched the brand in 2017, and opened for tastings a few months ago. In addition to the tasting fee of $15, wines are also sold by the glass, and with advance reservations you can enjoy food pairings (a grilled truffle-cheddar cheese sandwich, for instance).\u003c/p>\n\u003ch2>Davis Family Vineyards, Healdsburg\u003c/h2>\n\u003cp>52 Front St.\u003cbr>\nHealdsburg\u003cbr>\n707-433-3858\u003cbr>\n\u003ca href=\"http://davisfamilyvineyards.com\">davisfamilyvineyards.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130900\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130900\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682.jpg\" alt=\"Sweepstakes winning wines, Davis Family Vineyards for Best White Wine. The Best in food, wine, and craft beer were honored at the 2017 Sonoma County Harvest Awards at the Luther Burbank Center for the Arts, Sunday October 1st. \" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sweepstakes winning wines, Davis Family Vineyards for Best White Wine. The Best in food, wine, and craft beer were honored at the 2017 Sonoma County Harvest Awards at the Luther Burbank Center for the Arts, Sunday October 1st. \u003ccite>(Will Bucquoy/for the Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The setting is just a few blocks from the hustle and bustle of the Healdsburg Plaza, and overlooking the Russian River. Guy Davis has been making excellent Pinot Noir, Zinfandel, and Syrah for many years, and the whole family chips in to help. Try the wines for a $10 fee, and add a cheese pairing for two or box lunches made from local ingredients (advance reservations required). There’s even a bocce court. Open Thursday through Monday for walk-ins, other days by appointment.\u003c/p>\n\u003ch2>DeLorimier Winery, Geyserville\u003c/h2>\n\u003cp>2001 Highway 128\u003cbr>\nGeyserville\u003cbr>\n800-546-7718\u003cbr>\n\u003ca href=\"http://delorimierwinery.com\">delorimierwinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130901\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130901\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DDELORIMIER-1024x683.jpg\" alt=\"DeLorimier Winery.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">DeLorimier Winery. \u003ccite>(DeLorimier Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Down a lane off Highway 128, deLorimier produces Cabernet Sauvignon from many Dry Creek Valley and Alexander Valley vineyards. A flight of wines ($15) might begin with an estateSauvignon Blanc and estate Chardonnay, then progress to Primitivo and Cabernet. The “rare and reserve” Cabernet tasting ($45) is available twice daily Wednesdays through Sundays, with advance reservations.\u003c/p>\n\u003ch2>Enkidu, Sonoma\u003c/h2>\n\u003cp>520 Broadway\u003cbr>\nSonoma\u003cbr>\n707-833-6100\u003cbr>\n\u003ca href=\"http://enkiduwines.com\">enkiduwines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130902\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-130902\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/ENKIDUVINES.jpg\" alt=\"Vines at Enkidu.\" width=\"960\" height=\"746\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-160x124.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-800x622.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-768x597.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-240x187.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-375x291.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-520x404.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Vines at Enkidu. \u003ccite>(Enkidu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The limited production wines available on the tasting menu at Enkidu include Chardonnay, Sauvignon Blanc, Pinot Noir, Zinfandel, Syrah, and Petite Sirah. Enkidu also makes Odyssey Syrah, with pomegranate and blackberry flavors. Winemaker and owner Phillip Staehle uses fruit from the Russian River Valley and also Lake County, among other locations. The tasting fee is $15, waived with $50 wine purchase.\u003c/p>\n\u003ch2>Harvest Moon Estate & Winery, Santa Rosa\u003c/h2>\n\u003cp>2192 Olivet Road\u003cbr>\nSanta Rosa\u003cbr>\n707-5738711\u003cbr>\n\u003ca href=\"http://harvestmoonwinery.com\">harvestmoonwinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130903\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130903\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480.jpg\" alt=\"The Harvest Moon estate.\" width=\"1024\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-800x375.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-768x360.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-1020x478.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-960x450.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-240x113.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-375x176.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-520x244.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Harvest Moon estate. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to see how grapes are made into wine, Harvest Moon invites you to sit and sip on its patio and watch the activity of the harvest firsthand. Two tasting flights are offered ($15 each), one of still wines and one of sparklers. On weekends this includes the estate dry sparkling Gewürztraminer, a sparkling Pinot Noir rouge, and even a sparkling Zinfandel. Estate olive oils are also for sale.\u003c/p>\n\u003ch2>Highway 12 Winery, Sonoma\u003c/h2>\n\u003cp>498 First St. E.\u003cbr>\nSonoma\u003cbr>\n707-938-8091\u003cbr>\n\u003ca href=\"http://highway-12winery.com\">highway-12winery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130904\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130904\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683.jpg\" alt=\"Highway 12 Winery.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Highway 12 Winery. \u003ccite>(Highway 12 Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Complimentary tastings are rare in Wine Country, but Highway 12 offers tastes of its current releases – from a Sauvignon Blanc to a Cabernet Sauvignon – free of charge. For a $10 fee, step up to a selection of limited and reserve wines. These include a Bordeaux blend, Syrah, and Cabernet Franc. Ask about their Highwayman Proprietary Red Blend, a past “Best of Class” winner at the Sonoma County Harvest Fair. Founders and winemakers Michael Sebastiani and Paul Giusto also produce wines under the Carneros Highway label.\u003c/p>\n\u003ch2>Inman Family Wines, Santa Rosa\u003c/h2>\n\u003cp>3900 Piner Road\u003cbr>\nSanta Rosa\u003cbr>\n707-293-9576\u003cbr>\n\u003ca href=\"http://inmanfamilywines.com\">inmanfamilywines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130905\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130905\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682.jpg\" alt=\"Wine tasters relax outside the new barn at Inman Family Wines, LLC during the 34th annual Barrel Tasting, March 3, 2012.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wine tasters relax outside the new barn at Inman Family Wines, LLC during the 34th annual Barrel Tasting, March 3, 2012. \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winemaker Kathleen Inman established her namesake winery in 2000. She also farms a 10-acre parcel in the Russian River Valley called the Olivet Grange Vineyard. From this vineyard Inman coaxes stellar Pinot Noir, which accounts for most of the output of this small-production winery. The tasting room offers a flight of whites and reds ($20), including a rosé of Pinot, Chardonnay, Pinot Gris, two Pinot Noirs, and a red blend called Whole Buncha Love. Inman also makes sparkling wine, including the estate-grown Whole Buncha Bubbles. Walk-ins are welcome for wine sales; tastings are by appointment only Thursdays through Mondays.\u003c/p>\n\u003ch2>Jean Edwards Cellars, Sonoma\u003c/h2>\n\u003cp>29-C E. Napa St.\u003cbr>\nSonoma\u003cbr>\n707-935-5952\u003cbr>\n\u003ca href=\"http://jeanedwardscellars.com\">jeanedwardscellars.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130906\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130906\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668.jpg\" alt=\"Jessica Saldana, tasting room manager at Jean Edwards Cellars in the Sonoma Court Shops (otherwise known as Vine Alley), prepares to received wine tasters on Sunday afternoon.\" width=\"1024\" height=\"668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-960x626.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-520x339.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Jessica Saldana, tasting room manager at Jean Edwards Cellars in the Sonoma Court Shops (otherwise known as Vine Alley), prepares to received wine tasters on Sunday afternoon. \u003ccite>(Robbi Pengelly/Index-Tribune)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the new kids on the block – located in the Sonoma Court Shops – this tasting room offers a flight of four Cabernet Sauvignons ($25). Other options are Rhône-style wines such as a cuvée blend (under the Cooper’s Cuvée label), along with Merlot and Sauvignon Blanc. The grapes are primarily sourced from vineyards in Napa Valley, including the Mount Veeder, Rutherford, Calistoga, and Oak Knoll AVAs. Founded in 2004, Jean Edwards Cellars has an annual production of about 700 cases.\u003c/p>\n\u003ch2>Kokomo Winery, Healdsburg\u003c/h2>\n\u003cp>4791 Dry Creek Road\u003cbr>\nHealdsburg\u003cbr>\n707-433-0200\u003cbr>\n\u003ca href=\"http://kokomowines.com\">kokomowines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130907\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130907\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682.jpg\" alt=\"Jay McCarthy, right, lines up his next throw with his three-year-old son, Eddie, while Kira Plaine, Monika McCarthy and Dan Plaine look on, at the bocce ball court outside Kokomo Winery in Healdsburg, Calif., on April 6, 2013.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Jay McCarthy, right, lines up his next throw with his three-year-old son, Eddie, while Kira Plaine, Monika McCarthy and Dan Plaine look on, at the bocce ball court outside Kokomo Winery in Healdsburg, Calif., on April 6, 2013. \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winemaker Erik Miller and grower Randy Peters had a lot to celebrate this summer, when their Kokomo 2016 Pinot Noir Gopher Hills Block captured a perfect score of 100 at the North Coast Wine Challenge competition. That particular wine is sold out, but Kokomo makes many other varietals, including an award-winning Cabernet and a Grenache rosé. A tasting flight is $10; other experiences (reservations required) include two wine and cheese pairings (both $25).\u003c/p>\n\u003ch2>Locals Tasting Room, Geyserville\u003c/h2>\n\u003cp>21023-A Geyserville Ave.\u003cbr>\nGeyserville\u003cbr>\n707-857-4900\u003cbr>\n\u003ca href=\"http://localstastingroom.com\">localstastingroom.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130909\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130909\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527.jpg\" alt=\"Locals Tasting Room.\" width=\"1024\" height=\"527\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-160x82.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-800x412.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-768x395.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-1020x525.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-960x494.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-240x124.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-375x193.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-520x268.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Locals Tasting Room. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What happens when you bring together under one roof approximately 60 wines made by nine small boutique wineries, where they can all be sampled? You have a wine collective, in operation on Geyserville’s main drag for 16 years. Even better, tasting at Locals is complimentary. Choose from a wide assortment of varietals, produced primarily from Sonoma County fruit (with a few exceptions). One award-winning and particularly lauded wine on the tasting menu is the William Gordon Alexander Valley Cabernet Sauvignon.\u003c/p>\n\u003ch2>Moshin Vineyards, Healdsburg\u003c/h2>\n\u003cp>10295 Westside Road\u003cbr>\nHealdsburg\u003cbr>\n707-433-5499\u003cbr>\n\u003ca href=\"http://moshinvineyards.com\">moshinvineyards.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130910\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130910\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682.jpg\" alt=\"Moshin Vineyards.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Moshin Vineyards. \u003ccite>(Dave's Travel Corner)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Numerous tasting experiences are available at Moshin, accompanied by rotating art exhibits. A basic tasting is $15; seated tastings, cellar and vineyard tours and tastings, and a deluxe tour and tasting range from $30 to $120 (reservations required). Pinot Noir is the star, with up to 12 selections produced annually. Moshin also makes Sauvignon Blanc, Chardonnay, Zinfandel, Petite Sirah, and Merlot. It also produces a port-style dessert wine called Whisper in the Dark. Look for the large hummingbird sculpture at the winery’s entrance.\u003c/p>\n\u003ch2>Pedroncelli Winery & Vineyards, Geyserville\u003c/h2>\n\u003cp>1220 Canyon Road\u003cbr>\nGeyserville\u003cbr>\n707-857-3531\u003cbr>\n\u003ca href=\"http://pedroncelli.com\">pedroncelli.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130911\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130911\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660.jpg\" alt=\"Tasting room manager Gary Gross, right, pours a 2009 Vintage Port for Bernadette and Eduardo Gamez, from Chandler, Arizona, at Pedroncelli Winery, in Geyserville on Thursday, November 13, 2014. \" width=\"1024\" height=\"660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-1020x657.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-960x619.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-375x242.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-520x335.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tasting room manager Gary Gross, right, pours a 2009 Vintage Port for Bernadette and Eduardo Gamez, from Chandler, Arizona, at Pedroncelli Winery, in Geyserville on Thursday, November 13, 2014. \u003ccite>(Christopher Chung/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now in its 91st year, the Pedroncelli family business spans four generations of working the land and creating their flagship Zinfandels and Cabernet Sauvignons. It is the oldest family- owned winery in the Dry Creek Valley, and it welcomes visitors to enjoy a five-wine tasting flight for $10. This might include Sauvignon Blanc, Chardonnay, Pinot Noir, Merlot, and signature Cabernets and Zins. Enhanced experiences include a tasting paired with cheese, a heritage tour and tasting, and a lunch and tasting option ($25 to $35, with reservations).\u003c/p>\n\u003ch2>Silver Oak Cellars, Healdsburg\u003c/h2>\n\u003cp>7300 Highway 128\u003cbr>\nHealdsburg\u003cbr>\n707-942-7082\u003cbr>\n\u003ca href=\"http://silveroak.com\">silveroak.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130912\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130912\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682.jpg\" alt=\"Silver Oak Cellars.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Silver Oak Cellars. \u003ccite>(Silver Oak Cellars)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The anticipation is over. This brand-new facilityopened earlier in the summer for those seeking exceptional Cabernet Sauvignon. Based in NapaValley, Silver Oak built this structure using the latest in green construction techniques and reclaimed materials. It sits on a property originally deeded to Cyrus Alexander, and the surrounding 75 acres are planted to Cabernet grapes. Walk-in tastings are $20, while the Silver Tour and Tasting is $30. Private tours, seated tastings, and food-and-wine pairings can also be arranged ($30 to $90).\u003c/p>\n\u003ch2>Tara Bella Winery & Vineyards, Santa Rosa\u003c/h2>\n\u003cp>3701 Viking Road\u003cbr>\nSanta Rosa\u003cbr>\n707-5449049\u003cbr>\n\u003ca href=\"http://tarabellawinery.com\">tarabellawinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130913\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003cimg class=\"size-full wp-image-130913\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd.jpeg\" alt=\"Tara Bella Winery & Vineyards.\" width=\"480\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd.jpeg 480w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd-160x213.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd-240x320.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd-375x500.jpeg 375w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003cfigcaption class=\"wp-caption-text\">Tara Bella Winery & Vineyards. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A bit off the beaten track in the Russian River Valley AVA, Tara Bella welcomes visitors by appointment only. The boutique winery produces an estate Cabernet Sauvignon and a reserve Cabernet, from grapes grown on the property in separate vineyards only steps away from each other. (Yes, Cabernet in Pinot Noir-intensive Russian River Valley.) All the farming, winemaking, bottling, and labeling take place here, and the bottle closures are hand-dipped in red wax. The lovely two-story structure that greets visitors is the cellar room and tasting room. A spacious suite on the second floor is available for booking; check with the winery for details.\u003c/p>\n\u003ch2>Trattore Farms, Geyserville\u003c/h2>\n\u003cp>7878 Dry Creek Road\u003cbr>\nGeyserville\u003cbr>\n707-431-7200\u003cbr>\n\u003ca href=\"http://trattorefarms.com\">trattorefarms.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130914\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735.jpg\" alt=\"Trattore Estate Wines from the Dry Creek Valley.\" width=\"1024\" height=\"735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-800x574.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-768x551.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-1020x732.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-960x689.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-520x373.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Trattore Estate Wines from the Dry Creek Valley. \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Tasting” at Trattore includes wine, food, and estate olive oils. It specializes in Rhône varietals such as Grenache, Syrah, Mourvèdre, Roussanne, Marsanne and Viognier, and also produces Pinot Noir, Zinfandel, and others. Tasting fees are $20 (estate wines) and $30 (reserve). Sink your teeth into a panini sandwich ($25, including a glass of wine), or a charcuterie option ($30). On Sundays through October, order a wood-fired pizza to pair with your wine. Ten acres of olive orchards supply the assortment of flavored oils available for tasting, milled on-site. A vineyard, olive orchard, and olive mill tour is also available. If you love old tractors and gorgeous vistas, don’t miss this tasting room.\u003c/p>\n\u003ch2>Trecini Cellars, Santa Rosa\u003c/h2>\n\u003cp>684 Seventh St.\u003cbr>\nSanta Rosa\u003cbr>\n707-525-9400\u003cbr>\n\u003ca href=\"http://treciniwinery.com\">treciniwinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130915\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-130915\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/TRECINI.jpg\" alt=\"Trecini Sauvignon Blanc.\" width=\"960\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-520x347.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Trecini Sauvignon Blanc. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Aficionados of Sauvignon Blanc, take note: Trecini’s Russian River Valley Sauvignon Blanc is a multiple award winner. The Vicini family also produces Zinfandel from their vineyards in the Rockpile AVA, along with Merlot and Pinot Noir. After a long restaurant career, Italian- born John Vicini began growing grapes, and the family now sources from several of its vineyards. The seated tasting ($15) takes place in an intimate setting. Walk-ins are welcome, but calling ahead is encouraged to make certain space is available.\u003c/p>\n\u003ch2>VJB Cellars, Kenwood\u003c/h2>\n\u003cp>60 Shaw Ave.\u003cbr>\nKenwood\u003cbr>\n707-833-2300\u003cbr>\n\u003ca href=\"http://vjbcellars.com\">vjbcellars.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130916\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/VJB-CELLARS-1024x682.jpg\" alt=\"VJB Cellars.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">VJB Cellars. \u003ccite>(VJB Cellars)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Belmonte family established their winery 15 years ago and opened this showplace tasting room and marketplace in 2012. The family grows Italian wine varietals not often seen in California, such as Montepulciano and Aglianico. They also produce Sangiovese and a red wine called Dante, a blend of Cabernet Sauvignon and Sangiovese. Tastings begin at $15 (no appointment necessary). Experiences requiring reservations include a seated tasting in the piazza ($35), and the “owner’s” tasting in an intimate setting with members of the Belmonte family ($125).\u003c/p>\n\u003ch2>Zialena Winery, Geyserville\u003c/h2>\n\u003cp>21112 River Road\u003cbr>\nGeyserville\u003cbr>\n707-955-5992\u003cbr>\n\u003ca href=\"http://zialena.com\">zialena.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130917\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575.jpg\" alt=\"Zialena Winery.\" width=\"1024\" height=\"575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-1020x573.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-520x292.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Zialena Winery. \u003ccite>(Zialena Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Come for the wine, stay to enjoy this sleek, modern facility east of Geyserville that opened less than two years ago. The Mazzoni grape-growing family produces Zinfandel, Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, and a red blend called Cappella. Taste a flight of four wines for $15; add $10 to try two more wines from the library or reserve collection. Current production is about 3,000 cases. Fun fact: The Mazzoni brother-sister team running the winery named it Zialena (“Aunt Lena”) after their great aunt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/best-sonoma-wineries-to-visit-this-fall/#slide-1\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Father-Son Duo Turns Ruined Grapes Into Tasty Aid For Napa Fire Victims",
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"content": "\u003cp>Coverage of the fires raging through California this summer is hard for anyone to watch, but it's especially difficult for the Cates family.\u003c/p>\n\u003cp>\"My wife can't even watch the news — it singes us to the core,\" says Chris Cates, a retired cardiologist whose family-owned Segassia Vineyard in Napa Valley, Calif., known for its rich cabernet, was ravaged by fires about this time last year.\u003c/p>\n\u003cp>His son, Andrew Cates, who operates Segassia and lives on the property, lost his home in the blaze. Fortunately, he was away at the time. While not all of the vines were lost, it will be 10 to 15 years before the vineyard is back to producing what it was before, says Chris Cates. The area around the vineyard, located on Mount Veeder, will never be the same — 1,500 redwoods burned.\u003c/p>\n\u003cp>Memories of that time are still painful for the Cates family to discuss. The October 2017 Tubbs fire in Napa and Sonoma counties claimed nearly 37,000 acres, 5,636 structures and 22 lives, making it the \u003ca href=\"http://www.fire.ca.gov/communications/downloads/fact_sheets/Top20_Destruction.pdf\">most destructive wildfire in California history\u003c/a>. While many vineyard owners were in shock over the devastating losses, this father-son team set out to make the best of the tragedy.\u003c/p>\n\u003cp>\"We said, 'What can we do in this situation?' We could lick our wounds, or we could get active and try to do something good,\" says Chris Cates.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>First, they looked at what remained of Segassia. While the fires burned multiple structures on their property and melted all the irrigation equipment (\"microwaved it from the inside out,\" says Chris Cates), only about 40 percent of the vines were actually burnt. The grapes could not be used for winemaking because of \u003ca href=\"https://www.npr.org/sections/thesalt/2017/12/13/570188980/winemakers-worry-wildfires-will-leave-whiff-of-ashtray-in-their-wine\">smoke taint\u003c/a>, but they weren't entirely un-harvestable.\u003c/p>\n\u003cp>Smoke taint only becomes a problem after fermentation, Andrew Cates says, when it can give wine a campfire-like flavor. Instead, they decided to test the grapes to see how they would taste as raisins.\u003c/p>\n\u003cp>A few years ago, the Cateses developed a patented process for turning wine grapes into raisins in an effort to reduce food waste. (About 5 percent of grapes are left behind on the vine each year and go to waste, says Andrew Cates.) The result was a crunchy, antioxidant-packed snack they called \u003ca href=\"https://rayzyn.com/\">RayZyns\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_130544\" class=\"wp-caption aligncenter\" style=\"max-width: 1507px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757.jpg\" alt=\"These grapes, tainted by smoke from the wildfires that burned through California's wine country last year, were picked quickly and turned into Rescue RayZins instead of being thrown away.\" width=\"1507\" height=\"2010\" class=\"size-full wp-image-130544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757.jpg 1507w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-520x694.jpg 520w\" sizes=\"(max-width: 1507px) 100vw, 1507px\">\u003cfigcaption class=\"wp-caption-text\">These grapes, tainted by smoke from the wildfires that burned through California's wine country last year, were picked quickly and turned into Rescue RayZins instead of being thrown away. \u003ccite>(Andrew Cates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They decided to try their method with the smoke-tainted grapes. When dehydrated into RayZyns, the smoke-tainted cabernet grapes tasted fine — quite good, in fact, with no smoky notes — and contained the antioxidants of a glass of wine, but in concentrated, edible form.\u003c/p>\n\u003cp>\"Even though the smoke taint was there, we knew [RayZyns] would be a perfect product to utilize instead of throwing all these grapes away, which was what most people were going to do,\" says Andrew Cates.\u003c/p>\n\u003cp>Once word got out, many more vineyards wanted to donate their fruit to the raisin-making project. But even with the overwhelming response, finding labor, getting permits to enter burn areas and navigating the chaos in Napa Valley (including no water on many properties) proved challenging. Finances also became an issue, as the Cateses paid out of pocket for everything because they had to process the grapes immediately.\u003c/p>\n\u003cp>\"When you're picking grapes, it's a full-court press. You have to do it as fast as possible, usually in the heat of the day, and keep them cool before they start fermenting,\" explains Andrew Cates.\u003c/p>\n\u003cp>They called Steve Klein of Buena Tierra Vineyard Management, who was able to mobilize crews and, starting with Segassia, went from vineyard to vineyard, harvesting around 100 tons of fruit in November 2017. For a visual, imagine a football field covered with 200 to 300 Jacuzzis filled with grapes, says \u003cstrong>Chris \u003c/strong>Cates. \u003c/p>\n\u003cp>Early in 2018, they launched \u003ca href=\"https://rayzyn.com/products/4-5oz-rescue-rayzyn-two-pack-dark-chocolate-covered-cabnernayzyn\">Rescue RayZyns\u003c/a>, offering both regular and dark chocolate-coated varieties of the nonalcoholic seeded wine raisin. One dollar from every online purchase is split between the \u003ca href=\"https://www.napavalleycf.org/napa-valley-community-disaster-relief-fund/\">Napa Valley Community Disaster Relief Fund\u003c/a> and the \u003ca href=\"https://www.foodrecoverynetwork.org/\">Food Recovery Network\u003c/a>, an organization devoted to fighting food waste.\u003c/p>\n\u003cp>As for this year's crops that may have been damaged by smoke taint, \"we are poised to react,\" says Andrew Cates. \"It's more work for us, but it's important.\" \u003c/p>\n\u003cp>The amount of smoke taint on grapes around Mendocino County, where fires are currently the worst, is yet to be determined. If people in that area want to donate their grapes to the Rescue RayZyn project, they'll be able to do so, Andrew Cates says.\u003c/p>\n\u003cfigure id=\"attachment_130545\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/rayzyn4.5ozbag_chacocab_custom-14779a3c59921cfd0c2003f9768d44a5ef85ddf9.jpg\" alt=\"The Cates family created RayZyns in a bid to reduce food waste on their vineyard by using leftover grapes to make raisins.\" width=\"200\" height=\"352\" class=\"size-full wp-image-130545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/rayzyn4.5ozbag_chacocab_custom-14779a3c59921cfd0c2003f9768d44a5ef85ddf9.jpg 200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rayzyn4.5ozbag_chacocab_custom-14779a3c59921cfd0c2003f9768d44a5ef85ddf9-160x282.jpg 160w\" sizes=\"(max-width: 200px) 100vw, 200px\">\u003cfigcaption class=\"wp-caption-text\">The Cates family created RayZyns in a bid to reduce food waste on their vineyard by using leftover grapes to make raisins. \u003ccite>(pialhovik/Getty Images/iStockphoto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Andrew and Chris Cates are aware that critics might be skeptical of a company going into an area of devastation to make the best of a bad situation — but also turn a profit. Yet it doesn't deter them.\u003c/p>\n\u003cp>\"Almost anybody who does good in time of a disaster will always face that question of motive,\" says Chris Cates. \"We've been through it ourselves; we lost everything. It's not like we were outsiders and said, 'There's a way to come in here and snipe something out of this.' \"\u003c/p>\n\u003cp>The next step for the Cateses is to take their efforts to a grander level by working with government agencies to aid in other disasters. RayZyns have a long shelf life (two to four years) and don't require refrigeration, so they have a lot of potential as a disaster food, says Andrew Cates. They reached out to the Federal Emergency Management Agency last year during recovery efforts after Hurricane Maria hit Puerto Rico, but were unable to help due to time constraints.\u003c/p>\n\u003cp>For now, the Cateses sell Rescue RayZyns online and in wine shops around the country; their regular RayZyns are sold at Costco and handed out to passengers on several airlines. But father and son say they measure success not in profit, but in the impact they've been able to make on their community and in advancing the way people think about food waste.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"If you think about things in the midst of hardship, you can do a lot of good,\" says Chris Cates, \"but you have to think about them in a different way.\" \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Father-Son+Duo+Turns+Ruined+Grapes+Into+Tasty+Aid+For+Napa+Fire+Victims&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Coverage of the fires raging through California this summer is hard for anyone to watch, but it's especially difficult for the Cates family.\u003c/p>\n\u003cp>\"My wife can't even watch the news — it singes us to the core,\" says Chris Cates, a retired cardiologist whose family-owned Segassia Vineyard in Napa Valley, Calif., known for its rich cabernet, was ravaged by fires about this time last year.\u003c/p>\n\u003cp>His son, Andrew Cates, who operates Segassia and lives on the property, lost his home in the blaze. Fortunately, he was away at the time. While not all of the vines were lost, it will be 10 to 15 years before the vineyard is back to producing what it was before, says Chris Cates. The area around the vineyard, located on Mount Veeder, will never be the same — 1,500 redwoods burned.\u003c/p>\n\u003cp>Memories of that time are still painful for the Cates family to discuss. The October 2017 Tubbs fire in Napa and Sonoma counties claimed nearly 37,000 acres, 5,636 structures and 22 lives, making it the \u003ca href=\"http://www.fire.ca.gov/communications/downloads/fact_sheets/Top20_Destruction.pdf\">most destructive wildfire in California history\u003c/a>. While many vineyard owners were in shock over the devastating losses, this father-son team set out to make the best of the tragedy.\u003c/p>\n\u003cp>\"We said, 'What can we do in this situation?' We could lick our wounds, or we could get active and try to do something good,\" says Chris Cates.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>First, they looked at what remained of Segassia. While the fires burned multiple structures on their property and melted all the irrigation equipment (\"microwaved it from the inside out,\" says Chris Cates), only about 40 percent of the vines were actually burnt. The grapes could not be used for winemaking because of \u003ca href=\"https://www.npr.org/sections/thesalt/2017/12/13/570188980/winemakers-worry-wildfires-will-leave-whiff-of-ashtray-in-their-wine\">smoke taint\u003c/a>, but they weren't entirely un-harvestable.\u003c/p>\n\u003cp>Smoke taint only becomes a problem after fermentation, Andrew Cates says, when it can give wine a campfire-like flavor. Instead, they decided to test the grapes to see how they would taste as raisins.\u003c/p>\n\u003cp>A few years ago, the Cateses developed a patented process for turning wine grapes into raisins in an effort to reduce food waste. (About 5 percent of grapes are left behind on the vine each year and go to waste, says Andrew Cates.) The result was a crunchy, antioxidant-packed snack they called \u003ca href=\"https://rayzyn.com/\">RayZyns\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_130544\" class=\"wp-caption aligncenter\" style=\"max-width: 1507px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757.jpg\" alt=\"These grapes, tainted by smoke from the wildfires that burned through California's wine country last year, were picked quickly and turned into Rescue RayZins instead of being thrown away.\" width=\"1507\" height=\"2010\" class=\"size-full wp-image-130544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757.jpg 1507w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-520x694.jpg 520w\" sizes=\"(max-width: 1507px) 100vw, 1507px\">\u003cfigcaption class=\"wp-caption-text\">These grapes, tainted by smoke from the wildfires that burned through California's wine country last year, were picked quickly and turned into Rescue RayZins instead of being thrown away. \u003ccite>(Andrew Cates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They decided to try their method with the smoke-tainted grapes. When dehydrated into RayZyns, the smoke-tainted cabernet grapes tasted fine — quite good, in fact, with no smoky notes — and contained the antioxidants of a glass of wine, but in concentrated, edible form.\u003c/p>\n\u003cp>\"Even though the smoke taint was there, we knew [RayZyns] would be a perfect product to utilize instead of throwing all these grapes away, which was what most people were going to do,\" says Andrew Cates.\u003c/p>\n\u003cp>Once word got out, many more vineyards wanted to donate their fruit to the raisin-making project. But even with the overwhelming response, finding labor, getting permits to enter burn areas and navigating the chaos in Napa Valley (including no water on many properties) proved challenging. Finances also became an issue, as the Cateses paid out of pocket for everything because they had to process the grapes immediately.\u003c/p>\n\u003cp>\"When you're picking grapes, it's a full-court press. You have to do it as fast as possible, usually in the heat of the day, and keep them cool before they start fermenting,\" explains Andrew Cates.\u003c/p>\n\u003cp>They called Steve Klein of Buena Tierra Vineyard Management, who was able to mobilize crews and, starting with Segassia, went from vineyard to vineyard, harvesting around 100 tons of fruit in November 2017. For a visual, imagine a football field covered with 200 to 300 Jacuzzis filled with grapes, says \u003cstrong>Chris \u003c/strong>Cates. \u003c/p>\n\u003cp>Early in 2018, they launched \u003ca href=\"https://rayzyn.com/products/4-5oz-rescue-rayzyn-two-pack-dark-chocolate-covered-cabnernayzyn\">Rescue RayZyns\u003c/a>, offering both regular and dark chocolate-coated varieties of the nonalcoholic seeded wine raisin. One dollar from every online purchase is split between the \u003ca href=\"https://www.napavalleycf.org/napa-valley-community-disaster-relief-fund/\">Napa Valley Community Disaster Relief Fund\u003c/a> and the \u003ca href=\"https://www.foodrecoverynetwork.org/\">Food Recovery Network\u003c/a>, an organization devoted to fighting food waste.\u003c/p>\n\u003cp>As for this year's crops that may have been damaged by smoke taint, \"we are poised to react,\" says Andrew Cates. \"It's more work for us, but it's important.\" \u003c/p>\n\u003cp>The amount of smoke taint on grapes around Mendocino County, where fires are currently the worst, is yet to be determined. If people in that area want to donate their grapes to the Rescue RayZyn project, they'll be able to do so, Andrew Cates says.\u003c/p>\n\u003cfigure id=\"attachment_130545\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/rayzyn4.5ozbag_chacocab_custom-14779a3c59921cfd0c2003f9768d44a5ef85ddf9.jpg\" alt=\"The Cates family created RayZyns in a bid to reduce food waste on their vineyard by using leftover grapes to make raisins.\" width=\"200\" height=\"352\" class=\"size-full wp-image-130545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/rayzyn4.5ozbag_chacocab_custom-14779a3c59921cfd0c2003f9768d44a5ef85ddf9.jpg 200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rayzyn4.5ozbag_chacocab_custom-14779a3c59921cfd0c2003f9768d44a5ef85ddf9-160x282.jpg 160w\" sizes=\"(max-width: 200px) 100vw, 200px\">\u003cfigcaption class=\"wp-caption-text\">The Cates family created RayZyns in a bid to reduce food waste on their vineyard by using leftover grapes to make raisins. \u003ccite>(pialhovik/Getty Images/iStockphoto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Andrew and Chris Cates are aware that critics might be skeptical of a company going into an area of devastation to make the best of a bad situation — but also turn a profit. Yet it doesn't deter them.\u003c/p>\n\u003cp>\"Almost anybody who does good in time of a disaster will always face that question of motive,\" says Chris Cates. \"We've been through it ourselves; we lost everything. It's not like we were outsiders and said, 'There's a way to come in here and snipe something out of this.' \"\u003c/p>\n\u003cp>The next step for the Cateses is to take their efforts to a grander level by working with government agencies to aid in other disasters. RayZyns have a long shelf life (two to four years) and don't require refrigeration, so they have a lot of potential as a disaster food, says Andrew Cates. They reached out to the Federal Emergency Management Agency last year during recovery efforts after Hurricane Maria hit Puerto Rico, but were unable to help due to time constraints.\u003c/p>\n\u003cp>For now, the Cateses sell Rescue RayZyns online and in wine shops around the country; their regular RayZyns are sold at Costco and handed out to passengers on several airlines. But father and son say they measure success not in profit, but in the impact they've been able to make on their community and in advancing the way people think about food waste.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"If you think about things in the midst of hardship, you can do a lot of good,\" says Chris Cates, \"but you have to think about them in a different way.\" \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Father-Son+Duo+Turns+Ruined+Grapes+Into+Tasty+Aid+For+Napa+Fire+Victims&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Cannabis Beverages to Keep You High-Drated",
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"content": "\u003cp>Cannabis—you can smoke it, vaporize it, eat it, consume it in sublingual tablets and strips and tinctures and capsules, apply it topically, take a bath in it, and now one of the most exciting and booming categories is how you can drink it. The novelty of being able to drink THC-infused beverages is proving to be wildly popular in the new adult use recreational market, especially beverages that mimic wine or beer (but, to be clear, absolutely no alcohol can be present in any beverages that contain cannabis).\u003c/p>\n\u003cp>[contextly_sidebar id=\"9V5hZFN9rKl0NIaVcfsOGBx3ZpTec3W4\"]\u003c/p>\n\u003cp>Cannabis and beverages were definitely a hot topic at August’s second Wine & Weed Symposium in Santa Rosa, with CannaCraft’s CEO Bill Silver giving the opening remarks and celebrating his company’s release of Hi-Fi Hops in partnership with Lagunitas that week (more on that below). With Constellation Brands—which owns big beer, wine, and spirits brands, including Corona and Kim Crawford—investing $190 million and then another cool $4 billion in Canada’s Canopy Growth (the world’s largest medical cannabis company), you can bet this is just the tip of the iceberg for cannabis beverage innovation and releases. You’ll see many new beverages hitting the Colorado and Nevada legal markets too, but here are five of the latest Californian and compliant cannabis beverages to try.\u003c/p>\n\u003cp>\u003cb>A note on consumption:\u003c/b> if you are new (or returning) to cannabis, you should know that psychoactive effects can occur from consuming around 2 to 2.5mg of THC. 2.5mg is a good place to begin, you can always consume more later—give yourself a couple hours to see how you feel after a first dose. Keep it low and go slow. With beverages, they tend to have a quicker onset. You can expect to start feeling a bit lifted and euphoric effects around 10–15 minutes or so (although everyone is different, so give it time).\u003c/p>\n\u003cp>[contextly_sidebar id=\"hqTHMAMYpcvThHmuTWYiG1RDP4RNmAsz\"]\u003c/p>\n\u003cp>At 10mg per bottle (and more), some of these beverages are built to share, especially if you’re just getting started exploring cannabis. Here’s one of my favorite tricks: if you’ve had enough but want to save the rest of your beverage, try putting the leftovers into ice cubes in big silicone trays (divide it equally so you have an idea of dosage), and you can enjoy them later. It works especially well with carbonated beverages.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Save the mixing of these beverages with alcohol for experienced cannabis consumers: alcohol potentiates the effects of cannabis, and vice versa, so tread very carefully in this area. Cross-fading is a slippery slope.\u003c/p>\n\u003ch2>\u003ca href=\"https://lagunitas.com/hifihops\">Hi-Fi Hops by Lagunitas and CannaCraft\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_130206\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130206\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ABX-Lagunitas-Hi-Fi-Hops-lifestyle3-e1535491627795.jpg\" alt=\"Meet Hi-Fi-Hops, the sparkling THC “beer” from Lagunitas and AbsoluteXtracts.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Meet Hi-Fi-Hops, the sparkling THC “beer” from Lagunitas and AbsoluteXtracts. \u003ccite>(CannaCraft)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the biggest sensations to just hit the beverage market is this new cannabis “beer” from a partnership between Lagunitas and CannaCraft (one of their brands is AbsoluteXtracts, famed for their vape cartridges). This nonalcoholic beverage is made with IPA-inspired, hop-flavored sparkling water by Lagunitas and is then infused with sun-grown cannabis by CannaCraft. The line of Hi-Fi Hops includes one can with 5mg of THC and 5mg of CBD (perfect for beginners and microdosers, especially since CBD helps mitigate the effects of THC), while the other can features a dose of 10mg of THC.\u003c/p>\n\u003cp>There’s an easy synergy of flavors from and between cannabis and hops, which is why Lagunitas and AbsoluteXtracts partnered last year on their one-off SuperCritical ale release. It was like \u003ci>Freaky Friday\u003c/i>: Lagunitas brewed an IPA with cannabis terpenes (the aromatic compounds), and ABX released a cannabis vape cartridge with hop terpenes (which is still available).\u003c/p>\n\u003cp>In the case of Hi-Fi Hops, the hoppy palate is light and clean, fizzy like a LaCroix, and a little lemony and dry, like a tonic—it’s a lot like drinking a shandy. What’s remarkable about this faux beer is that it’s carb-free and has zero calories, so there’s no beer bloat, but it certainly has its own kind of buzz. It comes on quickly—I started feeling a little pleasantly fizzy in my head after 10 minutes of drinking the 5mg version. Hi-Fi Hops has turned out to be a tremendous hit, and, just a month after the release, CannaCraft has had to quadruple production.\u003c/p>\n\u003cp>Find a list of dispensaries \u003ca href=\"https://www.abx.org/hifi-hops\">here\u003c/a>.\u003c/p>\n\u003ch2>\u003ca href=\"https://definitelynotrebelcoastwinery.com/\">Rebel Coast Winery\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_130208\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130208\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/rebel-coast-LC-High-res-bottle-shot-e1535492525127.jpg\" alt=\"Rebel Coast Winery’s THC-infused sauvignon blanc.\" width=\"1920\" height=\"2880\">\u003cfigcaption class=\"wp-caption-text\">Rebel Coast Winery’s THC-infused sauvignon blanc. \u003ccite>(Rebel Coast Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This company is the first to release a THC-infused Sauvignon Blanc. Business partners Chip Forsythe (\u003ca href=\"https://rebelcoast.com/pages/wine\">the winemaker\u003c/a>) and Josh Lizotte made the S.B. in Sonoma, removed the alcohol, and then added in uplifting, sativa-dominant strains (the THC extract is provided and powered by \u003ca href=\"https://www.ebbu.com/\">ebbu\u003c/a>, and utilizes their HydroPS solution), plus grape juice concentrate, fruit juice, purified water, and potassium metabisulfite, a preservative agent.\u003c/p>\n\u003cp>It reportedly has a crisp, citrusy, and clean flavor, and comes with some giggles too. Unfortunately I wasn’t able to taste the wine personally because they’ve run out of stock and are looking at another 90 days before it’s available again (so, plan on the end of 2018).\u003c/p>\n\u003cp>The “wine” comes in a 20mg bottle, and the label handily has 5mg markers along the side (go slow). Here’s a bonus: it’s only 35 calories per glass (removing the alcohol also removes the calories, yay). Rebel Coast is reportedly working on releasing a cannabis-infused rosé and sparkling wine as well, and is planning distribution to other legal states and Canada in 2019.\u003c/p>\n\u003ch2>The Fizz by \u003ca>Manzanita and Madrone\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_130216\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130216\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/3BottlesLedge-e1535495625469.png\" alt=\"The three THC-infused flavors of The Fizz from Manzanita and Madrone.\" width=\"1920\" height=\"1847\">\u003cfigcaption class=\"wp-caption-text\">The three THC-infused flavors of The Fizz from Manzanita and Madrone. \u003ccite>(Manzanita and Madrone)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the first cannabis sodas to hit the shelves of California dispensaries back in 2017, The Fizz is a line of three all-natural sodas: natural cola, ginger root, and lemon lime. They just rebranded and altered the dosage—each bottle now contains 10mg of THC. Manzanita and Madrone’s brewmasters have over 40 combined years of experience with craft and herbal beverages, which makes these small-batch sodas a cut above others with their refined technique and quality ingredients. For example, instead of using chemicals like sodium benzoate, they use quillaja bark extract (native to Chile) to emulsify their premium, CO2-extracted THC.\u003c/p>\n\u003cp>The ginger root has a great bite and kick (mellowed with a touch of tropical sweetness from pineapple), while the lemon-lime is super quenching like a Sprite. The flavorful and spiced natural cola is made using kola nut, which incidentally is the origin of the term “cola.” Since these sodas are made with respect to their ingredients’ medicinal properties, I recommend trying the ginger when you’re fighting a cold (you can even warm it up), and the grapefruit seed extract in the cola has antioxidant benefits. They taste delicious right out of the bottle (just keep an eye on your consumption) or over ice.\u003c/p>\n\u003cp>Find The Fizz stockists \u003ca href=\"https://www.manzamadrone.com/copy-of-contact\">here\u003c/a>.\u003c/p>\n\u003ch2>\u003ca href=\"https://drinkdreamin.com/\">California Dreamin’\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_130209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130209\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/CA-Dreamin-4pack-e1535493991994.jpg\" alt=\"California Dreamin’ has a line of four fruity, THC-infused sodas.\" width=\"1920\" height=\"1279\">\u003cfigcaption class=\"wp-caption-text\">California Dreamin’ has a line of four fruity, THC-infused sodas. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This new line of bottled sodas from couple Amy Ludlum and Peter Bishop features four flavors: grapefruit, tangerine, pomegranate, and cranberry apple. Each soda is made with sparkling water and fruit juice, with no sugar added, and they feature a nice tartness and dryness, while the tangerine is a little sweeter than the other three. Each bottle contains a friendly 10mg each, using a concentrate of sativa-dominant strains, so the experience is uplifting and perfect for daytime recreational use (like hanging out with friends and listening to music). Enjoy California Dreamin’ over ice, and they mix well with LaCroix, club soda, and other sodas—you can add fruit garnish to your glass, too.\u003c/p>\n\u003cp>Find retailers \u003ca href=\"https://drinkdreamin.com/pages/buy-california-dreamin\">here\u003c/a>.\u003c/p>\n\u003ch2>\u003ca href=\"https://drinksprig.com/\">Sprig\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_130210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130210\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/CBD-ICE-ALL-FLAVORS-e1535494173158.jpg\" alt=\"Sprig offers both THC-infused and CBD sodas in a can. \" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Sprig offers both THC-infused and CBD sodas in a can. \u003ccite>(Sprig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With one look at these cheerful sodas in a can, it’s hard to believe they contain 10mg of THC each, so cannabis newcomers should consider splitting it with a friend—and they don’t look like an obvious THC beverage, so make sure people know what they’re pulling out of a cooler and drinking! The Citrus Original soda is sweetened with cane sugar (but still has 1/3 fewer calories than a can of Coca-Cola), while the Citrus Zero Sugar is sweetened with stevia and erythritol (a sugar alcohol substitute). As someone who prefers cane sugar over substitutes (like stevia), I’d stick with the original, but to each their own. If you want some beverage inspiration, they have a page of recipes \u003ca href=\"https://drinksprig.com/blogs/blog/sprig-s-summer-cocktail-concoctions\">here\u003c/a>, and these sodas are perfect for beach days and barbecues.\u003c/p>\n\u003cp>Find retailers \u003ca href=\"https://drinksprig.com/pages/store-locator\">here\u003c/a>.\u003c/p>\n\u003cp>Sprig also has a line of \u003ca href=\"https://drinksprig.com/pages/shop-cbd-infused-soda\">CBD sodas\u003c/a> (featuring CBD derived from Colorado-grown hemp), including sparkling citrus (either in the original flavor with cane sugar or sugar-free), along with sugar-free sparkling lemon tea and melon soda. Each can contains 20mg of CBD, enough to deliver relaxed and calm feelings (it’s chillax in a can). These sodas would come in handy after work or a workout, when you want to unwind at home, or even when a hangover strikes. The sparkling lemon tea (which is caffeine-free) made my four-hour road trip a mellow affair (it’s also built for an Arnold Palmer). Bonus: you can order the CBD sodas on their site.\u003c/p>\n\u003ch2>Coming soon\u003c/h2>\n\u003cp>Here are a couple beverages to keep your eye on, and all made by women:\u003c/p>\n\u003cp>\u003ca href=\"https://www.lagrandeur.co/\">La Grandeur\u003c/a>, a crisp, sparkling cranberry beverage (5mg THC per bottle) is due to come back to dispensary shelves in mid-October (it’s perfect for Thanksgiving!).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://tsosonoma.com/\">TSO Sonoma\u003c/a> will be launching a THC-infused, non-alcoholic, low-dose rosé that will come in a bottle and a can in 2019. Look for the TSO Infused wine to be served at their \u003ca href=\"https://www.instagram.com/tsoelevatedevents/\">TSO Elevated Events\u003c/a> first.\u003c/p>\n\n",
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"headline": "5 Cannabis Beverages to Keep You High-Drated",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Cannabis—you can smoke it, vaporize it, eat it, consume it in sublingual tablets and strips and tinctures and capsules, apply it topically, take a bath in it, and now one of the most exciting and booming categories is how you can drink it. The novelty of being able to drink THC-infused beverages is proving to be wildly popular in the new adult use recreational market, especially beverages that mimic wine or beer (but, to be clear, absolutely no alcohol can be present in any beverages that contain cannabis).\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Cannabis and beverages were definitely a hot topic at August’s second Wine & Weed Symposium in Santa Rosa, with CannaCraft’s CEO Bill Silver giving the opening remarks and celebrating his company’s release of Hi-Fi Hops in partnership with Lagunitas that week (more on that below). With Constellation Brands—which owns big beer, wine, and spirits brands, including Corona and Kim Crawford—investing $190 million and then another cool $4 billion in Canada’s Canopy Growth (the world’s largest medical cannabis company), you can bet this is just the tip of the iceberg for cannabis beverage innovation and releases. You’ll see many new beverages hitting the Colorado and Nevada legal markets too, but here are five of the latest Californian and compliant cannabis beverages to try.\u003c/p>\n\u003cp>\u003cb>A note on consumption:\u003c/b> if you are new (or returning) to cannabis, you should know that psychoactive effects can occur from consuming around 2 to 2.5mg of THC. 2.5mg is a good place to begin, you can always consume more later—give yourself a couple hours to see how you feel after a first dose. Keep it low and go slow. With beverages, they tend to have a quicker onset. You can expect to start feeling a bit lifted and euphoric effects around 10–15 minutes or so (although everyone is different, so give it time).\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>At 10mg per bottle (and more), some of these beverages are built to share, especially if you’re just getting started exploring cannabis. Here’s one of my favorite tricks: if you’ve had enough but want to save the rest of your beverage, try putting the leftovers into ice cubes in big silicone trays (divide it equally so you have an idea of dosage), and you can enjoy them later. It works especially well with carbonated beverages.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Save the mixing of these beverages with alcohol for experienced cannabis consumers: alcohol potentiates the effects of cannabis, and vice versa, so tread very carefully in this area. Cross-fading is a slippery slope.\u003c/p>\n\u003ch2>\u003ca href=\"https://lagunitas.com/hifihops\">Hi-Fi Hops by Lagunitas and CannaCraft\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_130206\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130206\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ABX-Lagunitas-Hi-Fi-Hops-lifestyle3-e1535491627795.jpg\" alt=\"Meet Hi-Fi-Hops, the sparkling THC “beer” from Lagunitas and AbsoluteXtracts.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Meet Hi-Fi-Hops, the sparkling THC “beer” from Lagunitas and AbsoluteXtracts. \u003ccite>(CannaCraft)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the biggest sensations to just hit the beverage market is this new cannabis “beer” from a partnership between Lagunitas and CannaCraft (one of their brands is AbsoluteXtracts, famed for their vape cartridges). This nonalcoholic beverage is made with IPA-inspired, hop-flavored sparkling water by Lagunitas and is then infused with sun-grown cannabis by CannaCraft. The line of Hi-Fi Hops includes one can with 5mg of THC and 5mg of CBD (perfect for beginners and microdosers, especially since CBD helps mitigate the effects of THC), while the other can features a dose of 10mg of THC.\u003c/p>\n\u003cp>There’s an easy synergy of flavors from and between cannabis and hops, which is why Lagunitas and AbsoluteXtracts partnered last year on their one-off SuperCritical ale release. It was like \u003ci>Freaky Friday\u003c/i>: Lagunitas brewed an IPA with cannabis terpenes (the aromatic compounds), and ABX released a cannabis vape cartridge with hop terpenes (which is still available).\u003c/p>\n\u003cp>In the case of Hi-Fi Hops, the hoppy palate is light and clean, fizzy like a LaCroix, and a little lemony and dry, like a tonic—it’s a lot like drinking a shandy. What’s remarkable about this faux beer is that it’s carb-free and has zero calories, so there’s no beer bloat, but it certainly has its own kind of buzz. It comes on quickly—I started feeling a little pleasantly fizzy in my head after 10 minutes of drinking the 5mg version. Hi-Fi Hops has turned out to be a tremendous hit, and, just a month after the release, CannaCraft has had to quadruple production.\u003c/p>\n\u003cp>Find a list of dispensaries \u003ca href=\"https://www.abx.org/hifi-hops\">here\u003c/a>.\u003c/p>\n\u003ch2>\u003ca href=\"https://definitelynotrebelcoastwinery.com/\">Rebel Coast Winery\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_130208\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130208\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/rebel-coast-LC-High-res-bottle-shot-e1535492525127.jpg\" alt=\"Rebel Coast Winery’s THC-infused sauvignon blanc.\" width=\"1920\" height=\"2880\">\u003cfigcaption class=\"wp-caption-text\">Rebel Coast Winery’s THC-infused sauvignon blanc. \u003ccite>(Rebel Coast Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This company is the first to release a THC-infused Sauvignon Blanc. Business partners Chip Forsythe (\u003ca href=\"https://rebelcoast.com/pages/wine\">the winemaker\u003c/a>) and Josh Lizotte made the S.B. in Sonoma, removed the alcohol, and then added in uplifting, sativa-dominant strains (the THC extract is provided and powered by \u003ca href=\"https://www.ebbu.com/\">ebbu\u003c/a>, and utilizes their HydroPS solution), plus grape juice concentrate, fruit juice, purified water, and potassium metabisulfite, a preservative agent.\u003c/p>\n\u003cp>It reportedly has a crisp, citrusy, and clean flavor, and comes with some giggles too. Unfortunately I wasn’t able to taste the wine personally because they’ve run out of stock and are looking at another 90 days before it’s available again (so, plan on the end of 2018).\u003c/p>\n\u003cp>The “wine” comes in a 20mg bottle, and the label handily has 5mg markers along the side (go slow). Here’s a bonus: it’s only 35 calories per glass (removing the alcohol also removes the calories, yay). Rebel Coast is reportedly working on releasing a cannabis-infused rosé and sparkling wine as well, and is planning distribution to other legal states and Canada in 2019.\u003c/p>\n\u003ch2>The Fizz by \u003ca>Manzanita and Madrone\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_130216\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130216\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/3BottlesLedge-e1535495625469.png\" alt=\"The three THC-infused flavors of The Fizz from Manzanita and Madrone.\" width=\"1920\" height=\"1847\">\u003cfigcaption class=\"wp-caption-text\">The three THC-infused flavors of The Fizz from Manzanita and Madrone. \u003ccite>(Manzanita and Madrone)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the first cannabis sodas to hit the shelves of California dispensaries back in 2017, The Fizz is a line of three all-natural sodas: natural cola, ginger root, and lemon lime. They just rebranded and altered the dosage—each bottle now contains 10mg of THC. Manzanita and Madrone’s brewmasters have over 40 combined years of experience with craft and herbal beverages, which makes these small-batch sodas a cut above others with their refined technique and quality ingredients. For example, instead of using chemicals like sodium benzoate, they use quillaja bark extract (native to Chile) to emulsify their premium, CO2-extracted THC.\u003c/p>\n\u003cp>The ginger root has a great bite and kick (mellowed with a touch of tropical sweetness from pineapple), while the lemon-lime is super quenching like a Sprite. The flavorful and spiced natural cola is made using kola nut, which incidentally is the origin of the term “cola.” Since these sodas are made with respect to their ingredients’ medicinal properties, I recommend trying the ginger when you’re fighting a cold (you can even warm it up), and the grapefruit seed extract in the cola has antioxidant benefits. They taste delicious right out of the bottle (just keep an eye on your consumption) or over ice.\u003c/p>\n\u003cp>Find The Fizz stockists \u003ca href=\"https://www.manzamadrone.com/copy-of-contact\">here\u003c/a>.\u003c/p>\n\u003ch2>\u003ca href=\"https://drinkdreamin.com/\">California Dreamin’\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_130209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130209\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/CA-Dreamin-4pack-e1535493991994.jpg\" alt=\"California Dreamin’ has a line of four fruity, THC-infused sodas.\" width=\"1920\" height=\"1279\">\u003cfigcaption class=\"wp-caption-text\">California Dreamin’ has a line of four fruity, THC-infused sodas. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This new line of bottled sodas from couple Amy Ludlum and Peter Bishop features four flavors: grapefruit, tangerine, pomegranate, and cranberry apple. Each soda is made with sparkling water and fruit juice, with no sugar added, and they feature a nice tartness and dryness, while the tangerine is a little sweeter than the other three. Each bottle contains a friendly 10mg each, using a concentrate of sativa-dominant strains, so the experience is uplifting and perfect for daytime recreational use (like hanging out with friends and listening to music). Enjoy California Dreamin’ over ice, and they mix well with LaCroix, club soda, and other sodas—you can add fruit garnish to your glass, too.\u003c/p>\n\u003cp>Find retailers \u003ca href=\"https://drinkdreamin.com/pages/buy-california-dreamin\">here\u003c/a>.\u003c/p>\n\u003ch2>\u003ca href=\"https://drinksprig.com/\">Sprig\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_130210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130210\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/CBD-ICE-ALL-FLAVORS-e1535494173158.jpg\" alt=\"Sprig offers both THC-infused and CBD sodas in a can. \" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Sprig offers both THC-infused and CBD sodas in a can. \u003ccite>(Sprig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With one look at these cheerful sodas in a can, it’s hard to believe they contain 10mg of THC each, so cannabis newcomers should consider splitting it with a friend—and they don’t look like an obvious THC beverage, so make sure people know what they’re pulling out of a cooler and drinking! The Citrus Original soda is sweetened with cane sugar (but still has 1/3 fewer calories than a can of Coca-Cola), while the Citrus Zero Sugar is sweetened with stevia and erythritol (a sugar alcohol substitute). As someone who prefers cane sugar over substitutes (like stevia), I’d stick with the original, but to each their own. If you want some beverage inspiration, they have a page of recipes \u003ca href=\"https://drinksprig.com/blogs/blog/sprig-s-summer-cocktail-concoctions\">here\u003c/a>, and these sodas are perfect for beach days and barbecues.\u003c/p>\n\u003cp>Find retailers \u003ca href=\"https://drinksprig.com/pages/store-locator\">here\u003c/a>.\u003c/p>\n\u003cp>Sprig also has a line of \u003ca href=\"https://drinksprig.com/pages/shop-cbd-infused-soda\">CBD sodas\u003c/a> (featuring CBD derived from Colorado-grown hemp), including sparkling citrus (either in the original flavor with cane sugar or sugar-free), along with sugar-free sparkling lemon tea and melon soda. Each can contains 20mg of CBD, enough to deliver relaxed and calm feelings (it’s chillax in a can). These sodas would come in handy after work or a workout, when you want to unwind at home, or even when a hangover strikes. The sparkling lemon tea (which is caffeine-free) made my four-hour road trip a mellow affair (it’s also built for an Arnold Palmer). Bonus: you can order the CBD sodas on their site.\u003c/p>\n\u003ch2>Coming soon\u003c/h2>\n\u003cp>Here are a couple beverages to keep your eye on, and all made by women:\u003c/p>\n\u003cp>\u003ca href=\"https://www.lagrandeur.co/\">La Grandeur\u003c/a>, a crisp, sparkling cranberry beverage (5mg THC per bottle) is due to come back to dispensary shelves in mid-October (it’s perfect for Thanksgiving!).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://tsosonoma.com/\">TSO Sonoma\u003c/a> will be launching a THC-infused, non-alcoholic, low-dose rosé that will come in a bottle and a can in 2019. Look for the TSO Infused wine to be served at their \u003ca href=\"https://www.instagram.com/tsoelevatedevents/\">TSO Elevated Events\u003c/a> first.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Drinks to Drink When You’re Not Drinking",
"title": "5 Drinks to Drink When You’re Not Drinking",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Whether you're trying to cut out alcohol from your diet for health reasons or are sober and just don't drink, period, grabbing a drink with friends after work can be tough when everyone else is cheers-ing a full glass of booze right in front of your face. \u003c/p>\n\u003cp>That's why we've pulled together a list of low or no-proof concoctions so that you can still partake in the after-work and weekend festivities. Don't worry, we've also pulled some regularly proofed cocktails too for when you might want that drink after a particularly stressful day in the office. \u003c/p>\n\u003cp>Low-proof drinks aren't anything new to the Bay Area. They showed up years ago, particularly on restaurant drink and bar menus to satisfy diners' desires to indulge in a drink without having to worry about the impending buzz, feeling of fullness, and the possible distortion of their palettes during a meal. \u003c/p>\n\u003cp>Presently, establishments continue to take advantage of fortified wines and unfortified drinks as well as newly developed non-alcoholic distilled spirits to lower a drink's proof without sacrificing on flavor. Knowing that, we say drink up, and clink your glasses to more cocktails with all the flavor and none of the hangover. \u003c/p>\n\u003ch2>Spice and Everything Nice\u003c/h2>\n\u003cp>\u003ca href=\"http://truelaurelsf.com/\">True Laurel\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/True+Laurel/@37.7595126,-122.411448,15z/data=!4m5!3m4!1s0x0:0x654f83ac573dce90!8m2!3d37.7595126!4d-122.411448\">753 Alabama St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_129985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice.jpg\" alt=\"Pear vinegar and chamomile are also mixed into the Spice and Everything Nice\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129985\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pear vinegar and chamomile are mixed into the Spice and Everything Nice. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>True Laurel’s bar manager, Nicolas Torres takes advantage of Seedlip, a distilled non-alcoholic spirit, to make the Spice and Everything Nice. Based in the United Kingdom, Seedlip is starting to make its presence known in the United States via burgeoning markets in Los Angeles, New York, and, of course, San Francisco. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The True Laurel libation uses Seedlip Spice, a variation of the non-alcoholic spirit that has flavor profiles of allspice, cardamom, and citrus. With the Seedlip, Torres mixes pink peppercorn, chamomile, pear vinegar, and aromatic bitters, making for a very herb and spice-forward drinking. It feels like you’re almost sipping on a spiced tea. Seedlip is also calorie- and sugar-free, so you'll be hard-pressed to find reasons to not order more than just one of the Spice and Everything Nice. \u003c/p>\n\u003cp>While True Laurel offers just one Seedlip cocktail, other bars in the Bay, including Zuni Cafe and Blind Tiger and Plum Bar in Oakland, also serve Seedlip-cocktails.\u003c/p>\n\u003cp>For those occasions that call for a little added alcoholic-spirit, go for the West Coast Bounty, made with grapefruit wine, pear brandy, raspberry, and gin. \u003c/p>\n\u003cfigure id=\"attachment_129993\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/West-Coast-Bounty.jpg\" alt=\"True Laurel's West Coast Bounty \" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129993\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">True Laurel's West Coast Bounty \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tarragon\u003c/h2>\n\u003cp>\u003ca href=\"https://www.loc8nearme.com/california/san-francisco/abv/4889283/\">ABV\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/ABV/@37.7650002,-122.4257716,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e220ceb321f:0x289a2c0b0b0cf195!8m2!3d37.7650002!4d-122.4235829\">3174 16th St, San Francisco, CA 94103\u003c/a>\u003c/p>\n\u003cp>San Francisco Mission favorite ABV has got your bases covered with the 0% ABV section of its menu. With four options to sate your no-proof drink cravings, the Tarragon is highly recommended (and is highly Instagrammable thanks to its picture-worthy green hue).\u003c/p>\n\u003cfigure id=\"attachment_129992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda.jpg\" alt=\"The Tarragon is a simple refreshing drink using tarragon syrup lemon and soda\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tarragon is a simple refreshing drink using tarragon syrup lemon and soda \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Tarragon is a simple drink with just three ingredients: tarragon syrup, lemon, and soda. Although simple, it’s still a really flavorful and balanced drink and is perfect for some of these unseasonably (and weirdly) hot days we've been having this year. And since its booze-free, maybe you can indulge in some of ABV's food menu--maybe a burger and octopus to go along with that Tarragon?\u003c/p>\n\u003cp>If you’re interested in ABV’s normal cocktail menu, we say try their Pink Flamingo cocktail. It's equally tasty and just as Instagrammable. It's a fruit-forward mix of Rhum Agricole, lime, pineapple, Tiki-Tivo (a house blend of aperitivos), and absinthe.\u003c/p>\n\u003cfigure id=\"attachment_129989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos.jpg\" alt=\"The Pink Flamingo uses Rhum Agricole and house-made aperitivos\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129989\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pink Flamingo uses Rhum Agricole and house-made aperitivos \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The PJ\u003c/h2>\n\u003cp>\u003ca href=\"https://www.alsplacesf.com/\">AL’s Place\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Al's+Place/@37.7490506,-122.4223253,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e416c7ac8cd:0xa09dbf32dadac3e8!8m2!3d37.7490506!4d-122.4201366\">1499 Valencia St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cp>Named \u003ca href=\"https://www.bonappetit.com/restaurants-travel/best-new-restaurants/slideshow/hot-10-slideshow\">Best New Restaurant\u003c/a> in 2015 by Bon Appetit Magazine, AL’s Place continues to be a super popular destination for locals and tourists alike. Part of that draw, if it isn’t already, is the restaurant’s creative take on its drink menu. \u003c/p>\n\u003cp>Helmed by bar director, Kyle Greffin, the AL's Place cocktails are heavily influenced by the food menu and what ingredients are being used in the kitchen-- in some instances, what's going to be thrown out. \u003c/p>\n\u003cfigure id=\"attachment_129990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu.jpg\" alt=\"The PJ is made using a housemade umeshu\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The PJ is made using a housemade umeshu \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take \"The PJ\" for instance. Named for Peter Jacobsen, one of the restaurant's farmers, the PJ uses a sochu (a Japanese distilled beverage usually derived from ingredients like rice or barley) that is infused with sugar and unripe peaches that had naturally fallen--all given to the restaurant by Peter. Greffin says that the PJ is an example of the restaurant's attitude towards not wasting \"otherwise undesirable\" produce. \u003c/p>\n\u003cp>The PJ is just one in a pretty extensive list of all low-proof cocktails. Highly recommended as well are the Japanese Julep that uses hojicha tea and a mix of herbs to mimic the flavor of bourbon; and the Rose (named for another of the restaurant's farmers) that uses Amaro and Cocchi Americano. \u003c/p>\n\u003cfigure id=\"attachment_129984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep.jpg\" alt=\"Hojicha tea and a mix of herbs mimics the flavoring of bourbon that is usually found in a Mint Julep\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129984\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hojicha tea and a mix of herbs mimics the flavoring of bourbon that is usually found in a Mint Julep \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129995\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro.jpg\" alt=\"The Rose is made with Cocchi Americano and Alysian Bittersweet Amaro\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Rose is made with Cocchi Americano and Alysian Bittersweet Amaro \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If these cocktails don't do it for you, don't worry, AL's Place also has a good selection of wine and beer. \u003c/p>\n\u003ch2>Abella\u003c/h2>\n\u003cp>\u003ca href=\"https://www.richtablesf.com/\">Rich Table\u003c/a> / \u003ca>199 Gough St, San Francisco, CA 94102\u003c/a>\u003c/p>\n\u003cp>The Abella from Rich Table is a light and refreshing fruit-forward cocktail that achieves its low-proof status by using Lillet Blanc (a wine-based aperitif).\u003c/p>\n\u003cfigure id=\"attachment_129987\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc.jpg\" alt=\"The Abella is low proof with the use of Lillet Blanc\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129987\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Abella is low proof with the use of Lillet Blanc. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fresh strawberry halves are blended with a little bit of sugar and water to make a puree that the rest of the drink is built upon. Layered with the strawberry is Lillet Blanc and a sparkling yuzu soda called Kimino, which is sourced straight from Japan. The result is an easily sippable cocktail, either on its own or as something light to carry you through your meal. \u003c/p>\n\u003cp>For those looking for an equally unique but stiffer drink, the Husker is a great choice. Appropriately named for its use of corn, the Husker takes a strained corn, lemon verbena stalks, and cayenne pepper blend and pairs it with tequila, corn syrup, and lemon. It’s then finished off over some ice.\u003c/p>\n\u003cfigure id=\"attachment_129986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail.jpg\" alt=\"Tequila is the main spirit in the Husker cocktail\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tequila is the main spirit in the Husker cocktail. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Nanazake\u003c/h2>\n\u003cp>\u003ca href=\"https://www.rokaakor.com/san-francisco/\">Roka Akor\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Roka+Akor+%7C+San+Francisco/@37.7965376,-122.4060512,17z/data=!3m1!4b1!4m5!3m4!1s0x808580f52fc9c18d:0xdf853b5d4993a8b7!8m2!3d37.7965376!4d-122.4038625\">801 Montgomery St, San Francisco, CA 94133\u003c/a>\u003c/p>\n\u003cp>With a very robust cocktail program, it shouldn’t be much of a surprise that Roka Akor has a solid showing of lower proofed cocktails.\u003c/p>\n\u003cp>The Nanazake is a great example. The drink can be explained as a low-proof banana bread in a glass. The main component of the Nanazake is a banana and cinnamon-infused sake that is mixed with Blanc Vermouth and walnut aroma and garnished with a pecan. The Nanazake cocktail is an enjoyable experience for both your nose and your taste buds. \u003c/p>\n\u003cfigure id=\"attachment_129988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake.jpg\" alt=\"The Nanazaka uses banana-bread infused sake\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129988\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Nanazaka uses banana-bread infused sake. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The Sword and Samurai is good for more adventurous drinkers. The drink uses Suntory Whisky with an interesting mix of green tea, lemongrass-honey syrup, fresh yuzu, fresh lemon, and is topped with a charred orange slice. With a mix of whiskey, fresh herbs, and citrus, the drink is smoky yet herbaceous.\u003c/p>\n\u003cfigure id=\"attachment_129991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange.jpg\" alt=\"The Sword and Samurai is garnished with a charred slice of orange\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129991\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sword and Samurai is garnished with a charred slice of orange. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "129981 https://ww2.kqed.org/bayareabites/?p=129981",
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"excerpt": "There's plenty of reasons to not indulge in booze, but no matter your reason, here are some drinks that you can still have during a fun night out.",
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"description": "There's plenty of reasons to not indulge in booze, but no matter your reason, here are some drinks that you can still have during a fun night out.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whether you're trying to cut out alcohol from your diet for health reasons or are sober and just don't drink, period, grabbing a drink with friends after work can be tough when everyone else is cheers-ing a full glass of booze right in front of your face. \u003c/p>\n\u003cp>That's why we've pulled together a list of low or no-proof concoctions so that you can still partake in the after-work and weekend festivities. Don't worry, we've also pulled some regularly proofed cocktails too for when you might want that drink after a particularly stressful day in the office. \u003c/p>\n\u003cp>Low-proof drinks aren't anything new to the Bay Area. They showed up years ago, particularly on restaurant drink and bar menus to satisfy diners' desires to indulge in a drink without having to worry about the impending buzz, feeling of fullness, and the possible distortion of their palettes during a meal. \u003c/p>\n\u003cp>Presently, establishments continue to take advantage of fortified wines and unfortified drinks as well as newly developed non-alcoholic distilled spirits to lower a drink's proof without sacrificing on flavor. Knowing that, we say drink up, and clink your glasses to more cocktails with all the flavor and none of the hangover. \u003c/p>\n\u003ch2>Spice and Everything Nice\u003c/h2>\n\u003cp>\u003ca href=\"http://truelaurelsf.com/\">True Laurel\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/True+Laurel/@37.7595126,-122.411448,15z/data=!4m5!3m4!1s0x0:0x654f83ac573dce90!8m2!3d37.7595126!4d-122.411448\">753 Alabama St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_129985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice.jpg\" alt=\"Pear vinegar and chamomile are also mixed into the Spice and Everything Nice\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129985\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pear vinegar and chamomile are mixed into the Spice and Everything Nice. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>True Laurel’s bar manager, Nicolas Torres takes advantage of Seedlip, a distilled non-alcoholic spirit, to make the Spice and Everything Nice. Based in the United Kingdom, Seedlip is starting to make its presence known in the United States via burgeoning markets in Los Angeles, New York, and, of course, San Francisco. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The True Laurel libation uses Seedlip Spice, a variation of the non-alcoholic spirit that has flavor profiles of allspice, cardamom, and citrus. With the Seedlip, Torres mixes pink peppercorn, chamomile, pear vinegar, and aromatic bitters, making for a very herb and spice-forward drinking. It feels like you’re almost sipping on a spiced tea. Seedlip is also calorie- and sugar-free, so you'll be hard-pressed to find reasons to not order more than just one of the Spice and Everything Nice. \u003c/p>\n\u003cp>While True Laurel offers just one Seedlip cocktail, other bars in the Bay, including Zuni Cafe and Blind Tiger and Plum Bar in Oakland, also serve Seedlip-cocktails.\u003c/p>\n\u003cp>For those occasions that call for a little added alcoholic-spirit, go for the West Coast Bounty, made with grapefruit wine, pear brandy, raspberry, and gin. \u003c/p>\n\u003cfigure id=\"attachment_129993\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/West-Coast-Bounty.jpg\" alt=\"True Laurel's West Coast Bounty \" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129993\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">True Laurel's West Coast Bounty \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tarragon\u003c/h2>\n\u003cp>\u003ca href=\"https://www.loc8nearme.com/california/san-francisco/abv/4889283/\">ABV\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/ABV/@37.7650002,-122.4257716,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e220ceb321f:0x289a2c0b0b0cf195!8m2!3d37.7650002!4d-122.4235829\">3174 16th St, San Francisco, CA 94103\u003c/a>\u003c/p>\n\u003cp>San Francisco Mission favorite ABV has got your bases covered with the 0% ABV section of its menu. With four options to sate your no-proof drink cravings, the Tarragon is highly recommended (and is highly Instagrammable thanks to its picture-worthy green hue).\u003c/p>\n\u003cfigure id=\"attachment_129992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda.jpg\" alt=\"The Tarragon is a simple refreshing drink using tarragon syrup lemon and soda\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tarragon is a simple refreshing drink using tarragon syrup lemon and soda \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Tarragon is a simple drink with just three ingredients: tarragon syrup, lemon, and soda. Although simple, it’s still a really flavorful and balanced drink and is perfect for some of these unseasonably (and weirdly) hot days we've been having this year. And since its booze-free, maybe you can indulge in some of ABV's food menu--maybe a burger and octopus to go along with that Tarragon?\u003c/p>\n\u003cp>If you’re interested in ABV’s normal cocktail menu, we say try their Pink Flamingo cocktail. It's equally tasty and just as Instagrammable. It's a fruit-forward mix of Rhum Agricole, lime, pineapple, Tiki-Tivo (a house blend of aperitivos), and absinthe.\u003c/p>\n\u003cfigure id=\"attachment_129989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos.jpg\" alt=\"The Pink Flamingo uses Rhum Agricole and house-made aperitivos\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129989\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pink Flamingo uses Rhum Agricole and house-made aperitivos \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The PJ\u003c/h2>\n\u003cp>\u003ca href=\"https://www.alsplacesf.com/\">AL’s Place\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Al's+Place/@37.7490506,-122.4223253,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e416c7ac8cd:0xa09dbf32dadac3e8!8m2!3d37.7490506!4d-122.4201366\">1499 Valencia St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cp>Named \u003ca href=\"https://www.bonappetit.com/restaurants-travel/best-new-restaurants/slideshow/hot-10-slideshow\">Best New Restaurant\u003c/a> in 2015 by Bon Appetit Magazine, AL’s Place continues to be a super popular destination for locals and tourists alike. Part of that draw, if it isn’t already, is the restaurant’s creative take on its drink menu. \u003c/p>\n\u003cp>Helmed by bar director, Kyle Greffin, the AL's Place cocktails are heavily influenced by the food menu and what ingredients are being used in the kitchen-- in some instances, what's going to be thrown out. \u003c/p>\n\u003cfigure id=\"attachment_129990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu.jpg\" alt=\"The PJ is made using a housemade umeshu\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The PJ is made using a housemade umeshu \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take \"The PJ\" for instance. Named for Peter Jacobsen, one of the restaurant's farmers, the PJ uses a sochu (a Japanese distilled beverage usually derived from ingredients like rice or barley) that is infused with sugar and unripe peaches that had naturally fallen--all given to the restaurant by Peter. Greffin says that the PJ is an example of the restaurant's attitude towards not wasting \"otherwise undesirable\" produce. \u003c/p>\n\u003cp>The PJ is just one in a pretty extensive list of all low-proof cocktails. Highly recommended as well are the Japanese Julep that uses hojicha tea and a mix of herbs to mimic the flavor of bourbon; and the Rose (named for another of the restaurant's farmers) that uses Amaro and Cocchi Americano. \u003c/p>\n\u003cfigure id=\"attachment_129984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep.jpg\" alt=\"Hojicha tea and a mix of herbs mimics the flavoring of bourbon that is usually found in a Mint Julep\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129984\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hojicha tea and a mix of herbs mimics the flavoring of bourbon that is usually found in a Mint Julep \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129995\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro.jpg\" alt=\"The Rose is made with Cocchi Americano and Alysian Bittersweet Amaro\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Rose is made with Cocchi Americano and Alysian Bittersweet Amaro \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If these cocktails don't do it for you, don't worry, AL's Place also has a good selection of wine and beer. \u003c/p>\n\u003ch2>Abella\u003c/h2>\n\u003cp>\u003ca href=\"https://www.richtablesf.com/\">Rich Table\u003c/a> / \u003ca>199 Gough St, San Francisco, CA 94102\u003c/a>\u003c/p>\n\u003cp>The Abella from Rich Table is a light and refreshing fruit-forward cocktail that achieves its low-proof status by using Lillet Blanc (a wine-based aperitif).\u003c/p>\n\u003cfigure id=\"attachment_129987\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc.jpg\" alt=\"The Abella is low proof with the use of Lillet Blanc\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129987\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Abella is low proof with the use of Lillet Blanc. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fresh strawberry halves are blended with a little bit of sugar and water to make a puree that the rest of the drink is built upon. Layered with the strawberry is Lillet Blanc and a sparkling yuzu soda called Kimino, which is sourced straight from Japan. The result is an easily sippable cocktail, either on its own or as something light to carry you through your meal. \u003c/p>\n\u003cp>For those looking for an equally unique but stiffer drink, the Husker is a great choice. Appropriately named for its use of corn, the Husker takes a strained corn, lemon verbena stalks, and cayenne pepper blend and pairs it with tequila, corn syrup, and lemon. It’s then finished off over some ice.\u003c/p>\n\u003cfigure id=\"attachment_129986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail.jpg\" alt=\"Tequila is the main spirit in the Husker cocktail\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tequila is the main spirit in the Husker cocktail. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Nanazake\u003c/h2>\n\u003cp>\u003ca href=\"https://www.rokaakor.com/san-francisco/\">Roka Akor\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Roka+Akor+%7C+San+Francisco/@37.7965376,-122.4060512,17z/data=!3m1!4b1!4m5!3m4!1s0x808580f52fc9c18d:0xdf853b5d4993a8b7!8m2!3d37.7965376!4d-122.4038625\">801 Montgomery St, San Francisco, CA 94133\u003c/a>\u003c/p>\n\u003cp>With a very robust cocktail program, it shouldn’t be much of a surprise that Roka Akor has a solid showing of lower proofed cocktails.\u003c/p>\n\u003cp>The Nanazake is a great example. The drink can be explained as a low-proof banana bread in a glass. The main component of the Nanazake is a banana and cinnamon-infused sake that is mixed with Blanc Vermouth and walnut aroma and garnished with a pecan. The Nanazake cocktail is an enjoyable experience for both your nose and your taste buds. \u003c/p>\n\u003cfigure id=\"attachment_129988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake.jpg\" alt=\"The Nanazaka uses banana-bread infused sake\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129988\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Nanazaka uses banana-bread infused sake. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Sword and Samurai is good for more adventurous drinkers. The drink uses Suntory Whisky with an interesting mix of green tea, lemongrass-honey syrup, fresh yuzu, fresh lemon, and is topped with a charred orange slice. With a mix of whiskey, fresh herbs, and citrus, the drink is smoky yet herbaceous.\u003c/p>\n\u003cfigure id=\"attachment_129991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange.jpg\" alt=\"The Sword and Samurai is garnished with a charred slice of orange\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129991\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sword and Samurai is garnished with a charred slice of orange. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Drinking Alcohol Can Raise Cancer Risk. How Much Is Too Much?",
"title": "Drinking Alcohol Can Raise Cancer Risk. How Much Is Too Much?",
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"content": "\u003cp>A little bit of alcohol has been shown to be protective of heart health. But how does drinking influence cancer risk?\u003c/p>\n\u003cp>A new study finds that light drinkers have the lowest combined risk of developing cancer and dying prematurely — even lower than people who don't drink at all. But here's the rub: In this study, \"light\" drinking is defined as one to five drinks per week.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/06/20180619_atc_drinking_alcohol_can_raise_cancer_risk_how_much_is_too_much.mp3\u003c/p>\n\u003cp>\"It seems to reassure light drinkers,\" says study co-author \u003ca href=\"https://pure.qub.ac.uk/portal/en/persons/andrew-kunzmann(ded9b936-b41a-479c-aea9-1237615a8f73).html\">Andrew Kunzmann\u003c/a>, a researcher at Queen's University Belfast.\u003c/p>\n\u003cp>Researchers studied about 100,000 adults who lived in cities across the U.S., including Birmingham, Ala.; Boulder, Colo.; Los Angeles; and Pittsburgh. The participants were in their mid-50s to early 70s when the study began, and they each completed a survey about their alcohol consumption. Researchers tracked their health for about nine years, and they found that the more a person drank, the higher their risk of getting cancer and dying.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We definitely think [the findings] give a bigger picture of what's going on,\" Kunzmann says. For this study, he collaborated with researchers at the National Cancer Institute in the U.S. The \u003ca href=\"http://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1002585\">study is published\u003c/a> in the scientific journal \u003cem>PLOS Medicine.\u003c/em>\u003c/p>\n\u003cp>The study adds to the evidence that cancer risk may rise when people drink more than one drink per day, but the increase is modest. Moderate drinkers in the study had about a 10 percent increased risk of getting cancer.\u003c/p>\n\u003cp>Not surprisingly, the study finds that heavy drinkers are most at risk. For instance, men who drank three or more drinks per day were three to four times more likely to develop cancer of the esophagus and liver cancer. Other alcohol-related cancers include colorectal cancer and breast cancer in women.\u003c/p>\n\u003cp>\"This study reinforces [the evidence] that people who drink a lot have higher rates of cancer and higher rates of dying from those cancers,\" says \u003ca href=\"https://www.uwhealth.org/findadoctor/profile/noelle-k-loconte-md/6732\">Noelle LoConte\u003c/a>, an oncologist and associate professor at the University of Wisconsin. She was not involved in the study, but NPR asked her to review the evidence.\u003c/p>\n\u003cp>The study comes at a time when the American Society of Clinical Oncology, a group of cancer doctors, is trying to spread awareness about the risks of excessive alcohol consumption. LoConte is the lead author of the group's \u003ca href=\"http://ascopubs.org/doi/abs/10.1200/JCO.2017.76.1155\">recent statement\u003c/a> calling for policies aimed at reducing alcohol consumption.\u003c/p>\n\u003cp>\"We're not proponents of complete abstinence. There probably is an amount of drinking that's OK,\" LoConte says. \"But from a cancer-prevention standpoint, drinking the least amount of alcohol possible would be the best strategy.\"\u003c/p>\n\u003cp>Many studies have pointed to the risks of excessive drinking, yet \"we do not think that most Americans are aware of the link between alcohol and cancer,\" LoConte says.\u003c/p>\n\u003cp>Most people know that too much sun exposure increases the risk of skin cancer and that smoking increases the risk of lung cancer. But a survey done by ASCO last year found that 7 in 10 adults did not recognize drinking alcohol as a risk factor for cancer.\u003c/p>\n\u003cp>When it comes to the lifestyle factors and habits that people can control — or change — to reduce their risk of disease, alcohol is pretty high up on the list. \"Alcohol is estimated to be the third-largest modifiable risk factor for cancer,\" says \u003ca href=\"https://www.cancer.org/research/acs-researchers/susan-gapstur-bio.html\">Susan Gapstur\u003c/a>, an epidemiologist with the American Cancer Society.\u003c/p>\n\u003cp>About 19 percent of cancers are linked to smoking, 8 percent are linked to obesity or excess body weight — and about 5 percent are linked to alcohol.\u003c/p>\n\u003cp>Alcohol is also estimated to be the third-largest contributor to overall cancer deaths in both men and women, Gapstur says. \"Strikingly, alcohol is estimated to account for 39,060 breast cancers [in the U.S.] per year in women,\" she says.\u003c/p>\n\u003cp>One step toward cutting back is to be more aware — and more realistic — about how much you drink. \"The first thing we need to talk about is: What is a drink?\" says LoConte.\u003c/p>\n\u003cp>A drink is a single shot of liquor, 5 ounces of wine or 12 ounces of beer. It's easy to consume more than you realize. Some mixed drinks contain multiple shots of liquor, and some craft beers have higher concentrations of alcohol.\u003c/p>\n\u003cp>Current guidelines recommend that women consume no more than one drink per day, and men consume no more than two drinks per day.\u003c/p>\n\u003cp>But LoConte says this may turn out to be too much. \"I think this study, as I reviewed it, looked like a safer amount would be one drink a day for everybody, regardless of gender,\" LoConte says.\u003c/p>\n\u003cp>At least that's what the study suggests. More research is underway. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We definitely think [the findings] give a bigger picture of what's going on,\" Kunzmann says. For this study, he collaborated with researchers at the National Cancer Institute in the U.S. The \u003ca href=\"http://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1002585\">study is published\u003c/a> in the scientific journal \u003cem>PLOS Medicine.\u003c/em>\u003c/p>\n\u003cp>The study adds to the evidence that cancer risk may rise when people drink more than one drink per day, but the increase is modest. Moderate drinkers in the study had about a 10 percent increased risk of getting cancer.\u003c/p>\n\u003cp>Not surprisingly, the study finds that heavy drinkers are most at risk. For instance, men who drank three or more drinks per day were three to four times more likely to develop cancer of the esophagus and liver cancer. Other alcohol-related cancers include colorectal cancer and breast cancer in women.\u003c/p>\n\u003cp>\"This study reinforces [the evidence] that people who drink a lot have higher rates of cancer and higher rates of dying from those cancers,\" says \u003ca href=\"https://www.uwhealth.org/findadoctor/profile/noelle-k-loconte-md/6732\">Noelle LoConte\u003c/a>, an oncologist and associate professor at the University of Wisconsin. She was not involved in the study, but NPR asked her to review the evidence.\u003c/p>\n\u003cp>The study comes at a time when the American Society of Clinical Oncology, a group of cancer doctors, is trying to spread awareness about the risks of excessive alcohol consumption. LoConte is the lead author of the group's \u003ca href=\"http://ascopubs.org/doi/abs/10.1200/JCO.2017.76.1155\">recent statement\u003c/a> calling for policies aimed at reducing alcohol consumption.\u003c/p>\n\u003cp>\"We're not proponents of complete abstinence. There probably is an amount of drinking that's OK,\" LoConte says. \"But from a cancer-prevention standpoint, drinking the least amount of alcohol possible would be the best strategy.\"\u003c/p>\n\u003cp>Many studies have pointed to the risks of excessive drinking, yet \"we do not think that most Americans are aware of the link between alcohol and cancer,\" LoConte says.\u003c/p>\n\u003cp>Most people know that too much sun exposure increases the risk of skin cancer and that smoking increases the risk of lung cancer. But a survey done by ASCO last year found that 7 in 10 adults did not recognize drinking alcohol as a risk factor for cancer.\u003c/p>\n\u003cp>When it comes to the lifestyle factors and habits that people can control — or change — to reduce their risk of disease, alcohol is pretty high up on the list. \"Alcohol is estimated to be the third-largest modifiable risk factor for cancer,\" says \u003ca href=\"https://www.cancer.org/research/acs-researchers/susan-gapstur-bio.html\">Susan Gapstur\u003c/a>, an epidemiologist with the American Cancer Society.\u003c/p>\n\u003cp>About 19 percent of cancers are linked to smoking, 8 percent are linked to obesity or excess body weight — and about 5 percent are linked to alcohol.\u003c/p>\n\u003cp>Alcohol is also estimated to be the third-largest contributor to overall cancer deaths in both men and women, Gapstur says. \"Strikingly, alcohol is estimated to account for 39,060 breast cancers [in the U.S.] per year in women,\" she says.\u003c/p>\n\u003cp>One step toward cutting back is to be more aware — and more realistic — about how much you drink. \"The first thing we need to talk about is: What is a drink?\" says LoConte.\u003c/p>\n\u003cp>A drink is a single shot of liquor, 5 ounces of wine or 12 ounces of beer. It's easy to consume more than you realize. Some mixed drinks contain multiple shots of liquor, and some craft beers have higher concentrations of alcohol.\u003c/p>\n\u003cp>Current guidelines recommend that women consume no more than one drink per day, and men consume no more than two drinks per day.\u003c/p>\n\u003cp>But LoConte says this may turn out to be too much. \"I think this study, as I reviewed it, looked like a safer amount would be one drink a day for everybody, regardless of gender,\" LoConte says.\u003c/p>\n\u003cp>At least that's what the study suggests. More research is underway. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Best Sonoma Wineries to Visit This Summer",
"title": "Best Sonoma Wineries to Visit This Summer",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Tasting room terraces are open and wineries are turning up the heat on summer fun. Special events include chef’s lunches and dinners, and oysters or pizza paired with premium wines. There’s something for everyone at the tasting rooms listed here. Most events require advance tickets and reservations, so call or check websites to learn the latest.\u003c/p>\n\u003cp>\u003cstrong>Bartholomew Park Winery, Sonoma:\u003c/strong> The short trek to this tasting room east of downtown Sonoma is worth the effort. The history is as thick as the stone walls of the 100-year-old building. Don’t miss the museum just off the tasting room, and ask if a private tour is possible. Tastings begin at $15 and include Sauvignon Blanc, Zinfandel, Syrah, and a changing library selection. Add $5 for a reserve upgrade to sample the Abbot’s Passage Points Unknown, a Rhône blend of Grenache, Syrah, and Mourvedre grapes from a restored vineyard in Sonoma Valley. Call about the oysters and Sauvignon Blanc event, planned for June. \u003cem>1000 Vineyard Lane, Sonoma, 707-9393026, \u003ca class=\"vglnk\" href=\"http://bartpark.com/\" rel=\"nofollow\">bartpark.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Benovia Winery, Santa Rosa:\u003c/strong> A producer of Pinot Noir, Chardonnay, Zinfandel, and Grenache, Benovia offers a 75-minute tasting ($30) by appointment only (same-day appointments may be available). Tastings take place in the Ranch House, with lovely vineyard views from the patio. Benovia is in the heart of the Russian River Valley, but a bit off the beaten track. \u003cem>3339 Hartman Road, Santa Rosa, 707-921-1040, \u003ca class=\"vglnk\" href=\"http://benoviawinery.com/\" rel=\"nofollow\">benoviawinery.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Claypool Cellars, Sebastopol:\u003c/strong> The “Purple Pachyderm Pinot Noir tasting room” has moved to a new location, north of Sebastopol. Les and Chaney Claypool promise a quirky wine tasting experience in more spacious digs, with an old-timey Western bordello theme, outdoor seating, and serene vineyard views. Walk-ins are welcome seven days a week for a tasting flight ($25). The Claypools produce excellent Pinot Noir from Russian River Valley fruit. \u003cem>5425 Gravenstein Highway N., Sebastopol, 707-8201263, \u003ca class=\"vglnk\" href=\"http://claypoolcellars.com/\" rel=\"nofollow\">claypoolcellars.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128645\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682.jpg\">\u003cimg class=\"size-full wp-image-128645\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682.jpg\" alt=\"Comstock Wines, Healdsburg\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Comstock Wines, Healdsburg \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Comstock Wines, Healdsburg:\u003c/strong> The pizza oven is back, stoked up for Saturday visitors who want to add a little pizzazz to their tasting experience. A seated pizza pairing is offered ($50) with a flight of four wines (three whites, one red), or add a whole pizza to your chosen tasting for $16. A basic tasting flight of five current release wines is $20; a private terrace tasting of six wines is $40. On the first Sunday of the month, a brunch is offered with Sauvignon Blanc, Viognier, Chardonnay, and Pinot Noir paired with seasonal bites ($50). Picnics can also be reserved here in the lovely landscaped setting. \u003cem>1290 Dry Creek Road, Healdsburg, 707-473-8027, \u003ca class=\"vglnk\" href=\"http://comstockwines.com/\" rel=\"nofollow\">comstockwines.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128644\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/deerfield-1024x669.jpg\">\u003cimg class=\"size-full wp-image-128644\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/deerfield-1024x669.jpg\" alt=\"Deerfield Ranch Winery, Kenwood\" width=\"1024\" height=\"669\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-800x523.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-768x502.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-1020x666.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-960x627.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-520x340.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deerfield Ranch Winery, Kenwood \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Deerfield Ranch Winery, Kenwood:\u003c/strong> Stroll out of the sunshine and into a long walkway lined with stacked barrels and fragrant with aging wine to begin your tasting adventure 60 feet underground. Rooms in this cave, maintained at a cool 58 degrees, are furnished with comfortable sofas and easy chairs. Select five wines to enjoy ($20), including Sauvignon Blanc, Merlot, a Syrah cuvée, and a Malbec cuvée. The 2014 White Rex (named for winemaker Robert Rex), is a blend of four white varietals. Also ask to try the 2006 DRX Meritage, a Bordeaux-style blend, and the 2012 Zinfandel made with grapes from 130-year-old vines. \u003cem>10200 Sonoma Highway, Kenwood, 707833-5215, \u003ca class=\"vglnk\" href=\"http://deerfieldranch.com/\" rel=\"nofollow\">deerfieldranch.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128643\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682.jpg\">\u003cimg class=\"size-full wp-image-128643\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682.jpg\" alt=\"Donum Estate, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Donum Estate, Sonoma \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Donum Estate, Sonoma:\u003c/strong> Combine wine tasting and sculpture gazing in one visit at this exceptional property in the Carneros region. Open by reservation only, the tasting experience ($80), lasting up to two hours, spotlights Chardonnay and Pinot Noir; same-day reservations are accommodated when possible. The Donum House is the setting for tastings, nestled among the winery’s 187 acres of vineyards. World-renowned artists have contributed to the expansive sculpture garden. \u003cem>24500 Ramal Road, Sonoma, 707-939-2290, \u003ca class=\"vglnk\" href=\"http://thedonumestate.com/\" rel=\"nofollow\">thedonumestate.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Hawkes Wine, Sonoma:\u003c/strong> The Hawkes family has farmed more than 85 acres of Cabernet Sauvignon, Merlot, and Chardonnay vineyards in Alexander Valley for decades. This tasting room in downtown Sonoma is a comfortable location to enjoy the fruits of their labor. A Cabernet-intensive tasting is available on weekends ($45), complete with a barrel tasting, library selections, and cheese and charcuterie. Reservations are recommended. \u003cem>383 First St. W., Sonoma, 707-938-7620, \u003ca class=\"vglnk\" href=\"http://hawkeswines.com/\" rel=\"nofollow\">hawkeswines.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128641\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2.jpg\">\u003cimg class=\"size-full wp-image-128641\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2.jpg\" alt=\"Iron Horse Vineyards, Sebastopol\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Iron Horse Vineyards, Sebastopol \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Iron Horse Vineyards, Sebastopol:\u003c/strong> The view overlooking the Green Valley AVA is just one of the attractions here. The outdoor tasting room is the place to savor Iron Horse’s renowned sparkling wines (served in the White House for more than 30 years), and don’t miss out on the Pinot Noir and Chardonnay. Tastings are by appointment, starting at $25. A daily VIP tour and tasting is $30; the winemaker truck tour on Mondays is $50. Every Sunday this summer Iron Horse offers an oyster bar from noon to 4 p.m. (reservations required), with the freshly shucked bivalves prepared grilled or on the half shell, expertly paired with bubbly and Pinot Noir. \u003cem>9786 Ross Station Road, Sebastopol, 707-8871507,\u003ca class=\"vglnk\" href=\"http://ironhorsevineyards.com/\" rel=\"nofollow\">ironhorsevineyards.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128640\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/JVINEYARDS-1024x682.jpg\">\u003cimg class=\"size-full wp-image-128640\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/JVINEYARDS-1024x682.jpg\" alt=\"J Vineyards, Healdsburg\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">J Vineyards, Healdsburg \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>J Vineyards, Healdsburg:\u003c/strong> The Bubble Room is a light-filled, luxurious space to savor a seated tasting of still and sparkling wines with food pairings ($125) prepared by chef Carl Shelton. The J Legacy tasting in the Legacy Reserve Lounge ($35) highlights J’s small-production Pinot Noir, Chardonnay, and sparklers. Terrace tastings are also available Fridays through Sundays ($55 with food pairings), and a tour-and-tasting option ($40) gives a behind-the-scenes peek into vineyards and the production facility. Reservations are strongly encouraged for these experiences. Walk-ins are also welcome to taste a flight of five wines ($20). Expect to sip Chardonnay, two Russian River Valley Pinot Noirs, and two sparkling wines, including the vibrant Brut Rosé. \u003cem>11447 Old Redwood Highway, Healdsburg, 888-5946326,\u003ca class=\"vglnk\" href=\"http://jwine.com/\" rel=\"nofollow\">jwine.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Joseph Swan Winery, Forestville:\u003c/strong> “Intimate” best describes the Joseph Swan tasting room, which is also the barrel room. Rod and Linda Berglund have continued the winemaking legacy of Joseph Swan for many decades, producing sublime Pinot Noir, Zinfandel, Syrah, and Chardonnay. As a small, family-run winery, the tasting room is open weekends only and on select holidays. Six wines are typically available to taste for $10, waived with purchase. (Large groups cannot be accommodated.) \u003cem>2916 Laguna Road, Forestville, 707-573-3747, \u003ca class=\"vglnk\" href=\"http://swanwinery.com/\" rel=\"nofollow\">swanwinery.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128639\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683.jpg\">\u003cimg class=\"size-full wp-image-128639\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683.jpg\" alt=\"Lambert Bridge Winery, Healdsburg\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lambert Bridge Winery, Healdsburg \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Lambert Bridge Winery, Healdsburg:\u003c/strong> The newly renovated Barrel Room has been lushly furnished with sofas, club chairs, and a communal table for more comfortable seated tastings of five wines with food bites ($40, by appointment). Walk-in tastings include a signature flight ($30) at the redwood bar. When the weather is fine, buy a bottle to enjoy in the garden. Lambert Bridge produces Viognier, Chardonnay, Zinfandel, Petite Sirah, and Merlot. The Chef’s Table Series is a popular monthly lunch featuring a different local chef preparing a four-course menu paired with wine ($125). Check the website for dates and reservation information. \u003cem>4085 W. Dry Creek Road, Healdsburg, 707431-9600, \u003ca class=\"vglnk\" href=\"http://lambertbridge.com/\" rel=\"nofollow\">lambertbridge.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laurel Glen Vineyard, Glen Ellen:\u003c/strong> Sonoma Mountaingrown Cabernet Sauvignon is the hallmark of this winery owned by Bettina Sichel, a wine industry veteran. The Laurel Glen vineyard is now certified organic under the careful watch of winemaker Randall Watkins and vineyard manager Phil Coturri. Tasting options include three current releases plus a library vintage of Cabernet ($25), a library tasting of Cabernet vintages that may go as far back as 1981 ($50), and “Lunch with a Vintner” ($75), when Sichel joins visitors for lunch and tasting on Fridays (reservations required). \u003cem>969 Carquinez Ave., Glen Ellen, 707-933-9877, \u003ca class=\"vglnk\" href=\"http://laurelglen.com/\" rel=\"nofollow\">laurelglen.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128638\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/MACPHAILWINES-1024x683.jpg\">\u003cimg class=\"size-full wp-image-128638\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/MACPHAILWINES-1024x683.jpg\" alt=\"MacPhail Wines, Sebastopol\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">MacPhail Wines, Sebastopol \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MacPhail Wines, Sebastopol:\u003c/strong> If you once owned a red Radio Flyer, you’ll enjoy the nostalgia in this tasting room—a floor-to-ceiling sculpture of stacked wagons. Step up to the tasting bar made from a fallen oak tree to sample Pinot Noir and Chardonnay, sourced from fruit mostly grown near Sebastopol. Tastings range from $20 to $30; add a generously sized artisan cheese plate for $20. A seated “terroir tasting” explores the importance of soils in wine-growing, demonstrated with soil samples taken from four distinct vineyards. To watch the goings-on at The Barlow while you sip, try to snag a patio table. \u003cem>6761 McKinley St. (in The Barlow), Sebastopol, 707-8248400, \u003ca class=\"vglnk\" href=\"http://macphailwine.com/\" rel=\"nofollow\">macphailwine.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Martinelli Winery & Vineyards, Windsor:\u003c/strong> The converted hop barn along River Road is an icon, as is the family’s legendary Jackass Hill vineyard, with a 60-degree slope that makes it the steepest non-terraced hillside vineyard in Sonoma County. The Martinellis have been farming this area for more than 100 years. Inside the tasting room, a walk-in tasting is offered, or make a reservation for a seated, 90-minute collector’s flight of Chardonnay, Pinot Noir, Syrah, and Zinfandel with local cheeses ($75). The “Baler Bar” tasting ($40) includes a cheese plate and a tour. A vineyard terrace tasting and picnic lunch can also be arranged.\u003cem> 3360 River Road, Windsor, 707-525-0570, \u003ca class=\"vglnk\" href=\"http://martinelliwinery.com/\" rel=\"nofollow\">martinelliwinery.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128637\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/BRP-11-1024x693.jpg\">\u003cimg class=\"size-full wp-image-128637\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/BRP-11-1024x693.jpg\" alt=\"Meadowcroft Wines, Sonoma\" width=\"1024\" height=\"693\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-1020x690.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-520x352.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meadowcroft Wines, Sonoma \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Meadowcroft Wines, Sonoma:\u003c/strong> A producer of Cabernet Sauvignon, Pinot Noir, Zinfandel, Chardonnay, and Sauvignon Blanc, this winery was founded by winemaker Tom Meadowcroft. Grapes are sourced from Sonoma County vineyards, including the Carneros region, and also from Napa’s Mount Veeder AVA. A basic walking tasting offers a choice between classic or reserve wines, with four to five current release wines ($15 to $20). A seated reserve wine tasting with food bites ($30), a Pinot Noir vineyard tour and tasting ($40), and a blending seminar ($70) are also offered with advance reservations. Bring Dad for a special Father’s Day BBQ on June 17, taking place in the Sunset Test Kitchen at Cornerstone (call for details).\u003cem> 23574 Arnold Drive (at Cornerstone Sonoma), Sonoma, 707-934-4090,\u003ca class=\"vglnk\" href=\"http://meadowcroftwines.com/\" rel=\"nofollow\">meadowcroftwines.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128636\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603.jpg\">\u003cimg class=\"size-full wp-image-128636\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603.jpg\" alt=\"Red Car Winery, Sebastopol\" width=\"1024\" height=\"603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-160x94.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-800x471.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-768x452.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-1020x601.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-960x565.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-240x141.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-375x221.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-520x306.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Red Car Winery, Sebastopol \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Red Car Winery, Sebastopol:\u003c/strong> Named for the old trolley cars that rumbled through Los Angeles many decades ago, Red Car makes Chardonnay, Pinot Noir, and Syrah from grapes sourced from cool Sonoma Coast vineyards. The one-hour seated signature tasting is $20; a one-hour reserve Pinot Noir experience for $40 includes five single-vineyard Pinot Noirs. Private group tastings for seven or more can also be arranged. Reservations are recommended, but walk-ins are accommodated when space is available. Ask about their Father’s Day (June 17) event, when dads taste for free. \u003cem>8400 Graton Road, Sebastopol, 707-829-8500, \u003ca class=\"vglnk\" href=\"http://redcarwine.com/\" rel=\"nofollow\">redcarwine.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Thumbprint Cellars, Healdsburg:\u003c/strong> This small producer of artisan wines, founded by winemaker Scott Lindstrom-Dake, makes many varietals. Taste three wines for $10, or six wines for $20. Food-and-wine flights are also available, with cheese and charcuterie plates for an extra charge. Thumbprint makes Cabernet Sauvignon, Zinfandel, Syrah, and several red blends; whites include Chardonnay, Viognier, and a sparkling brut. A Spirits line was also recently launched. Three “Books and Wine Evenings” are scheduled in May and June, featuring authors reading from their books (advance tickets required). \u003cem>102 Matheson St., Healdsburg, 707-433-2393, \u003ca class=\"vglnk\" href=\"http://thumbprintcellars.com/\" rel=\"nofollow\">thumbprintcellars.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128635\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705.jpg\">\u003cimg class=\"size-full wp-image-128635\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705.jpg\" alt=\"Trione Vineyards & Winery, Geyserville\" width=\"1024\" height=\"705\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-1020x702.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-960x661.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-520x358.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Trione Vineyards & Winery, Geyserville \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Trione Vineyards & Winery, Geyserville:\u003c/strong> Enjoy a little bocce with your wine and cheese? Trione offers this fun tasting ($55, reserved at least two days in advance), or an educational tour and tasting experience ($45), also by appointment. A vineyard lunch experience ($90) includes a private tour and farm-to-table picnic lunch in the vineyards near the tasting room. On June 16, the winery hosts a special Food + Wine dinner, beginning with a wine reception in the tasting room and followed by a communal dining table feast ($100). Several generations of Triones have been making wine for decades, including a red called Henry’s Blend. \u003cem>19550 Geyserville Ave., Geyserville, 707814-8100, \u003ca class=\"vglnk\" href=\"http://trionewinery.com/\" rel=\"nofollow\">trionewinery.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Williamson Wines, Healdsburg:\u003c/strong> One of the few places still offering no-cost wine tasting paired with small bites is only steps off the Plaza. Williamson produces more than 40 varietals and blends, ranging from Malbec, Merlot, and Cabernet Franc to Chardonnay, Viognier, and Roussanne. Reservations are not required for the complimentary tasting, but more indepth tastings are available: $60 for Rhône-style wines paired with food, and $125 for a tasting lunch with the winemaker. These experiences take place at Williamson’s “Eighteen” tasting room, located nearby at 18 Matheson St. \u003cem>134 Matheson St., Healdsburg, 707-433-1500, \u003ca class=\"vglnk\" href=\"http://williamsonwines.com/\" rel=\"nofollow\">williamsonwines.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"http://www.sonomamag.com/best-sonoma-wineries-to-visit-this-summer\" target=\"_blank\" rel=\"noopener\">Sonoma Magazine's website\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Tasting room terraces are open and wineries are turning up the heat on summer fun.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Tasting room terraces are open and wineries are turning up the heat on summer fun. Special events include chef’s lunches and dinners, and oysters or pizza paired with premium wines. There’s something for everyone at the tasting rooms listed here. Most events require advance tickets and reservations, so call or check websites to learn the latest.\u003c/p>\n\u003cp>\u003cstrong>Bartholomew Park Winery, Sonoma:\u003c/strong> The short trek to this tasting room east of downtown Sonoma is worth the effort. The history is as thick as the stone walls of the 100-year-old building. Don’t miss the museum just off the tasting room, and ask if a private tour is possible. Tastings begin at $15 and include Sauvignon Blanc, Zinfandel, Syrah, and a changing library selection. Add $5 for a reserve upgrade to sample the Abbot’s Passage Points Unknown, a Rhône blend of Grenache, Syrah, and Mourvedre grapes from a restored vineyard in Sonoma Valley. Call about the oysters and Sauvignon Blanc event, planned for June. \u003cem>1000 Vineyard Lane, Sonoma, 707-9393026, \u003ca class=\"vglnk\" href=\"http://bartpark.com/\" rel=\"nofollow\">bartpark.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Benovia Winery, Santa Rosa:\u003c/strong> A producer of Pinot Noir, Chardonnay, Zinfandel, and Grenache, Benovia offers a 75-minute tasting ($30) by appointment only (same-day appointments may be available). Tastings take place in the Ranch House, with lovely vineyard views from the patio. Benovia is in the heart of the Russian River Valley, but a bit off the beaten track. \u003cem>3339 Hartman Road, Santa Rosa, 707-921-1040, \u003ca class=\"vglnk\" href=\"http://benoviawinery.com/\" rel=\"nofollow\">benoviawinery.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Claypool Cellars, Sebastopol:\u003c/strong> The “Purple Pachyderm Pinot Noir tasting room” has moved to a new location, north of Sebastopol. Les and Chaney Claypool promise a quirky wine tasting experience in more spacious digs, with an old-timey Western bordello theme, outdoor seating, and serene vineyard views. Walk-ins are welcome seven days a week for a tasting flight ($25). The Claypools produce excellent Pinot Noir from Russian River Valley fruit. \u003cem>5425 Gravenstein Highway N., Sebastopol, 707-8201263, \u003ca class=\"vglnk\" href=\"http://claypoolcellars.com/\" rel=\"nofollow\">claypoolcellars.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128645\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682.jpg\">\u003cimg class=\"size-full wp-image-128645\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682.jpg\" alt=\"Comstock Wines, Healdsburg\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Comstock Wines, Healdsburg \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Comstock Wines, Healdsburg:\u003c/strong> The pizza oven is back, stoked up for Saturday visitors who want to add a little pizzazz to their tasting experience. A seated pizza pairing is offered ($50) with a flight of four wines (three whites, one red), or add a whole pizza to your chosen tasting for $16. A basic tasting flight of five current release wines is $20; a private terrace tasting of six wines is $40. On the first Sunday of the month, a brunch is offered with Sauvignon Blanc, Viognier, Chardonnay, and Pinot Noir paired with seasonal bites ($50). Picnics can also be reserved here in the lovely landscaped setting. \u003cem>1290 Dry Creek Road, Healdsburg, 707-473-8027, \u003ca class=\"vglnk\" href=\"http://comstockwines.com/\" rel=\"nofollow\">comstockwines.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128644\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/deerfield-1024x669.jpg\">\u003cimg class=\"size-full wp-image-128644\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/deerfield-1024x669.jpg\" alt=\"Deerfield Ranch Winery, Kenwood\" width=\"1024\" height=\"669\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-800x523.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-768x502.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-1020x666.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-960x627.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-520x340.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deerfield Ranch Winery, Kenwood \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Deerfield Ranch Winery, Kenwood:\u003c/strong> Stroll out of the sunshine and into a long walkway lined with stacked barrels and fragrant with aging wine to begin your tasting adventure 60 feet underground. Rooms in this cave, maintained at a cool 58 degrees, are furnished with comfortable sofas and easy chairs. Select five wines to enjoy ($20), including Sauvignon Blanc, Merlot, a Syrah cuvée, and a Malbec cuvée. The 2014 White Rex (named for winemaker Robert Rex), is a blend of four white varietals. Also ask to try the 2006 DRX Meritage, a Bordeaux-style blend, and the 2012 Zinfandel made with grapes from 130-year-old vines. \u003cem>10200 Sonoma Highway, Kenwood, 707833-5215, \u003ca class=\"vglnk\" href=\"http://deerfieldranch.com/\" rel=\"nofollow\">deerfieldranch.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128643\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682.jpg\">\u003cimg class=\"size-full wp-image-128643\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682.jpg\" alt=\"Donum Estate, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Donum Estate, Sonoma \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Donum Estate, Sonoma:\u003c/strong> Combine wine tasting and sculpture gazing in one visit at this exceptional property in the Carneros region. Open by reservation only, the tasting experience ($80), lasting up to two hours, spotlights Chardonnay and Pinot Noir; same-day reservations are accommodated when possible. The Donum House is the setting for tastings, nestled among the winery’s 187 acres of vineyards. World-renowned artists have contributed to the expansive sculpture garden. \u003cem>24500 Ramal Road, Sonoma, 707-939-2290, \u003ca class=\"vglnk\" href=\"http://thedonumestate.com/\" rel=\"nofollow\">thedonumestate.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hawkes Wine, Sonoma:\u003c/strong> The Hawkes family has farmed more than 85 acres of Cabernet Sauvignon, Merlot, and Chardonnay vineyards in Alexander Valley for decades. This tasting room in downtown Sonoma is a comfortable location to enjoy the fruits of their labor. A Cabernet-intensive tasting is available on weekends ($45), complete with a barrel tasting, library selections, and cheese and charcuterie. Reservations are recommended. \u003cem>383 First St. W., Sonoma, 707-938-7620, \u003ca class=\"vglnk\" href=\"http://hawkeswines.com/\" rel=\"nofollow\">hawkeswines.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128641\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2.jpg\">\u003cimg class=\"size-full wp-image-128641\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2.jpg\" alt=\"Iron Horse Vineyards, Sebastopol\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Iron Horse Vineyards, Sebastopol \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Iron Horse Vineyards, Sebastopol:\u003c/strong> The view overlooking the Green Valley AVA is just one of the attractions here. The outdoor tasting room is the place to savor Iron Horse’s renowned sparkling wines (served in the White House for more than 30 years), and don’t miss out on the Pinot Noir and Chardonnay. Tastings are by appointment, starting at $25. A daily VIP tour and tasting is $30; the winemaker truck tour on Mondays is $50. Every Sunday this summer Iron Horse offers an oyster bar from noon to 4 p.m. (reservations required), with the freshly shucked bivalves prepared grilled or on the half shell, expertly paired with bubbly and Pinot Noir. \u003cem>9786 Ross Station Road, Sebastopol, 707-8871507,\u003ca class=\"vglnk\" href=\"http://ironhorsevineyards.com/\" rel=\"nofollow\">ironhorsevineyards.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128640\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/JVINEYARDS-1024x682.jpg\">\u003cimg class=\"size-full wp-image-128640\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/JVINEYARDS-1024x682.jpg\" alt=\"J Vineyards, Healdsburg\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">J Vineyards, Healdsburg \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>J Vineyards, Healdsburg:\u003c/strong> The Bubble Room is a light-filled, luxurious space to savor a seated tasting of still and sparkling wines with food pairings ($125) prepared by chef Carl Shelton. The J Legacy tasting in the Legacy Reserve Lounge ($35) highlights J’s small-production Pinot Noir, Chardonnay, and sparklers. Terrace tastings are also available Fridays through Sundays ($55 with food pairings), and a tour-and-tasting option ($40) gives a behind-the-scenes peek into vineyards and the production facility. Reservations are strongly encouraged for these experiences. Walk-ins are also welcome to taste a flight of five wines ($20). Expect to sip Chardonnay, two Russian River Valley Pinot Noirs, and two sparkling wines, including the vibrant Brut Rosé. \u003cem>11447 Old Redwood Highway, Healdsburg, 888-5946326,\u003ca class=\"vglnk\" href=\"http://jwine.com/\" rel=\"nofollow\">jwine.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Joseph Swan Winery, Forestville:\u003c/strong> “Intimate” best describes the Joseph Swan tasting room, which is also the barrel room. Rod and Linda Berglund have continued the winemaking legacy of Joseph Swan for many decades, producing sublime Pinot Noir, Zinfandel, Syrah, and Chardonnay. As a small, family-run winery, the tasting room is open weekends only and on select holidays. Six wines are typically available to taste for $10, waived with purchase. (Large groups cannot be accommodated.) \u003cem>2916 Laguna Road, Forestville, 707-573-3747, \u003ca class=\"vglnk\" href=\"http://swanwinery.com/\" rel=\"nofollow\">swanwinery.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128639\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683.jpg\">\u003cimg class=\"size-full wp-image-128639\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683.jpg\" alt=\"Lambert Bridge Winery, Healdsburg\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lambert Bridge Winery, Healdsburg \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Lambert Bridge Winery, Healdsburg:\u003c/strong> The newly renovated Barrel Room has been lushly furnished with sofas, club chairs, and a communal table for more comfortable seated tastings of five wines with food bites ($40, by appointment). Walk-in tastings include a signature flight ($30) at the redwood bar. When the weather is fine, buy a bottle to enjoy in the garden. Lambert Bridge produces Viognier, Chardonnay, Zinfandel, Petite Sirah, and Merlot. The Chef’s Table Series is a popular monthly lunch featuring a different local chef preparing a four-course menu paired with wine ($125). Check the website for dates and reservation information. \u003cem>4085 W. Dry Creek Road, Healdsburg, 707431-9600, \u003ca class=\"vglnk\" href=\"http://lambertbridge.com/\" rel=\"nofollow\">lambertbridge.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laurel Glen Vineyard, Glen Ellen:\u003c/strong> Sonoma Mountaingrown Cabernet Sauvignon is the hallmark of this winery owned by Bettina Sichel, a wine industry veteran. The Laurel Glen vineyard is now certified organic under the careful watch of winemaker Randall Watkins and vineyard manager Phil Coturri. Tasting options include three current releases plus a library vintage of Cabernet ($25), a library tasting of Cabernet vintages that may go as far back as 1981 ($50), and “Lunch with a Vintner” ($75), when Sichel joins visitors for lunch and tasting on Fridays (reservations required). \u003cem>969 Carquinez Ave., Glen Ellen, 707-933-9877, \u003ca class=\"vglnk\" href=\"http://laurelglen.com/\" rel=\"nofollow\">laurelglen.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128638\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/MACPHAILWINES-1024x683.jpg\">\u003cimg class=\"size-full wp-image-128638\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/MACPHAILWINES-1024x683.jpg\" alt=\"MacPhail Wines, Sebastopol\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">MacPhail Wines, Sebastopol \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MacPhail Wines, Sebastopol:\u003c/strong> If you once owned a red Radio Flyer, you’ll enjoy the nostalgia in this tasting room—a floor-to-ceiling sculpture of stacked wagons. Step up to the tasting bar made from a fallen oak tree to sample Pinot Noir and Chardonnay, sourced from fruit mostly grown near Sebastopol. Tastings range from $20 to $30; add a generously sized artisan cheese plate for $20. A seated “terroir tasting” explores the importance of soils in wine-growing, demonstrated with soil samples taken from four distinct vineyards. To watch the goings-on at The Barlow while you sip, try to snag a patio table. \u003cem>6761 McKinley St. (in The Barlow), Sebastopol, 707-8248400, \u003ca class=\"vglnk\" href=\"http://macphailwine.com/\" rel=\"nofollow\">macphailwine.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Martinelli Winery & Vineyards, Windsor:\u003c/strong> The converted hop barn along River Road is an icon, as is the family’s legendary Jackass Hill vineyard, with a 60-degree slope that makes it the steepest non-terraced hillside vineyard in Sonoma County. The Martinellis have been farming this area for more than 100 years. Inside the tasting room, a walk-in tasting is offered, or make a reservation for a seated, 90-minute collector’s flight of Chardonnay, Pinot Noir, Syrah, and Zinfandel with local cheeses ($75). The “Baler Bar” tasting ($40) includes a cheese plate and a tour. A vineyard terrace tasting and picnic lunch can also be arranged.\u003cem> 3360 River Road, Windsor, 707-525-0570, \u003ca class=\"vglnk\" href=\"http://martinelliwinery.com/\" rel=\"nofollow\">martinelliwinery.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128637\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/BRP-11-1024x693.jpg\">\u003cimg class=\"size-full wp-image-128637\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/BRP-11-1024x693.jpg\" alt=\"Meadowcroft Wines, Sonoma\" width=\"1024\" height=\"693\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-1020x690.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-520x352.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meadowcroft Wines, Sonoma \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Meadowcroft Wines, Sonoma:\u003c/strong> A producer of Cabernet Sauvignon, Pinot Noir, Zinfandel, Chardonnay, and Sauvignon Blanc, this winery was founded by winemaker Tom Meadowcroft. Grapes are sourced from Sonoma County vineyards, including the Carneros region, and also from Napa’s Mount Veeder AVA. A basic walking tasting offers a choice between classic or reserve wines, with four to five current release wines ($15 to $20). A seated reserve wine tasting with food bites ($30), a Pinot Noir vineyard tour and tasting ($40), and a blending seminar ($70) are also offered with advance reservations. Bring Dad for a special Father’s Day BBQ on June 17, taking place in the Sunset Test Kitchen at Cornerstone (call for details).\u003cem> 23574 Arnold Drive (at Cornerstone Sonoma), Sonoma, 707-934-4090,\u003ca class=\"vglnk\" href=\"http://meadowcroftwines.com/\" rel=\"nofollow\">meadowcroftwines.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128636\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603.jpg\">\u003cimg class=\"size-full wp-image-128636\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603.jpg\" alt=\"Red Car Winery, Sebastopol\" width=\"1024\" height=\"603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-160x94.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-800x471.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-768x452.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-1020x601.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-960x565.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-240x141.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-375x221.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-520x306.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Red Car Winery, Sebastopol \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Red Car Winery, Sebastopol:\u003c/strong> Named for the old trolley cars that rumbled through Los Angeles many decades ago, Red Car makes Chardonnay, Pinot Noir, and Syrah from grapes sourced from cool Sonoma Coast vineyards. The one-hour seated signature tasting is $20; a one-hour reserve Pinot Noir experience for $40 includes five single-vineyard Pinot Noirs. Private group tastings for seven or more can also be arranged. Reservations are recommended, but walk-ins are accommodated when space is available. Ask about their Father’s Day (June 17) event, when dads taste for free. \u003cem>8400 Graton Road, Sebastopol, 707-829-8500, \u003ca class=\"vglnk\" href=\"http://redcarwine.com/\" rel=\"nofollow\">redcarwine.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Thumbprint Cellars, Healdsburg:\u003c/strong> This small producer of artisan wines, founded by winemaker Scott Lindstrom-Dake, makes many varietals. Taste three wines for $10, or six wines for $20. Food-and-wine flights are also available, with cheese and charcuterie plates for an extra charge. Thumbprint makes Cabernet Sauvignon, Zinfandel, Syrah, and several red blends; whites include Chardonnay, Viognier, and a sparkling brut. A Spirits line was also recently launched. Three “Books and Wine Evenings” are scheduled in May and June, featuring authors reading from their books (advance tickets required). \u003cem>102 Matheson St., Healdsburg, 707-433-2393, \u003ca class=\"vglnk\" href=\"http://thumbprintcellars.com/\" rel=\"nofollow\">thumbprintcellars.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128635\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705.jpg\">\u003cimg class=\"size-full wp-image-128635\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705.jpg\" alt=\"Trione Vineyards & Winery, Geyserville\" width=\"1024\" height=\"705\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-1020x702.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-960x661.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-520x358.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Trione Vineyards & Winery, Geyserville \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Trione Vineyards & Winery, Geyserville:\u003c/strong> Enjoy a little bocce with your wine and cheese? Trione offers this fun tasting ($55, reserved at least two days in advance), or an educational tour and tasting experience ($45), also by appointment. A vineyard lunch experience ($90) includes a private tour and farm-to-table picnic lunch in the vineyards near the tasting room. On June 16, the winery hosts a special Food + Wine dinner, beginning with a wine reception in the tasting room and followed by a communal dining table feast ($100). Several generations of Triones have been making wine for decades, including a red called Henry’s Blend. \u003cem>19550 Geyserville Ave., Geyserville, 707814-8100, \u003ca class=\"vglnk\" href=\"http://trionewinery.com/\" rel=\"nofollow\">trionewinery.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Williamson Wines, Healdsburg:\u003c/strong> One of the few places still offering no-cost wine tasting paired with small bites is only steps off the Plaza. Williamson produces more than 40 varietals and blends, ranging from Malbec, Merlot, and Cabernet Franc to Chardonnay, Viognier, and Roussanne. Reservations are not required for the complimentary tasting, but more indepth tastings are available: $60 for Rhône-style wines paired with food, and $125 for a tasting lunch with the winemaker. These experiences take place at Williamson’s “Eighteen” tasting room, located nearby at 18 Matheson St. \u003cem>134 Matheson St., Healdsburg, 707-433-1500, \u003ca class=\"vglnk\" href=\"http://williamsonwines.com/\" rel=\"nofollow\">williamsonwines.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Merchant Roots’ Daytime Grocer and Imaginative Nighttime Tasting Menu Table Arrives on Fillmore",
"title": "Merchant Roots’ Daytime Grocer and Imaginative Nighttime Tasting Menu Table Arrives on Fillmore",
"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>With all kinds of homemade foods from preserves to pastas to focaccia offered in the daytime and a Table full of constantly changing creative themes in the evening, Merchant Roots is a tiny space with grand ideas, now open in the Fillmore.\u003c/em>\u003c/p>\n\u003cp>Think of that outrageously talented friend or colleague or family member in your life who is truly a Renaissance man or woman…you know, the one who is just so great at so many things from tennis to yoga to coding to playing the cello, and is a complete fountain of knowledge for everything from fixing dishwashers to knowing which Goethe poem is the best? Well, as far as restaurant-market-café-larders go in San Francisco, the closest equivalent is Merchant Roots, an eminently charming addition to the \u003ca href=\"http://statebirdsf.com/home/\">State Bird Provisions\u003c/a> side of Fillmore on the thoroughfare’s rapidly growing dining stretch south of Geary.\u003c/p>\n\u003cfigure id=\"attachment_128480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128480\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6259-new.jpg\" alt=\"Entrance to Merchant Roots with Business Hours signage.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Entrance to Merchant Roots with Business Hours signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s impossible to give a blanket label for this concept, long in the making by business and life partners Ryan Shelton and Madison Michael. There really is nothing quite like it in the Bay Area. You can come for a homemade scone and a cup of coffee at 9am. You can feel free to drop by for a plate of pasta (yes, homemade) and a glass of Prosecco to treat yourself to a late afternoon lunch feast. You can pick up a kale and chicken salad or a sandwich (on homemade focaccia, obviously) to-go en route to catching the 38R on Geary. You can buy dry or wet pasta for dinner at home and pair it with a bottle from the under-the-radar wine boutique that is tucked in the far corner of the tiny Merchant Roots space. Then there are homemade soaps, sipping chocolate mixes, homemade jams, freshly baked quiche slices…we could go on. Then the next stage of the project, \u003cstrong>The Table at Merchant Roots\u003c/strong>, comes in a few weeks as the next marquee tasting menu for a rapidly growing category in San Francisco, except this one might be considered the most whimsical — and intimate — of the elite bunch.\u003c/p>\n\u003cfigure id=\"attachment_128492\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128492\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6624-new.jpg\" alt=\"Executive Chef Ryan Shelton and Sous Chef Adriana Fleming behind the front counter and display case at Merchant Roots.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef Ryan Shelton and Sous Chef Adriana Fleming behind the front counter and display case at Merchant Roots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All of this resides in a 1000–square foot space that somehow manages to feel spacious and not seem cluttered whatsoever. Yes, it’s all pretty overwhelming but also so relaxed and calm when you step inside.\u003c/p>\n\u003cp>The closest comparison for Merchant Roots is \u003ca href=\"https://www.brooklynfare.com/pages/chefs-table\">Chef’s Table at Brooklyn Fare\u003c/a> in New York, a casual shop in the daytime and ambitious tasting menu in the nighttime hybrid that has received global accolades for its inventiveness. Healdsburg has \u003ca href=\"https://healdsburgshed.com/\">SHED\u003c/a> but that so-called “grange” is about 10 times bigger than Merchant Roots and has a twee-bucolic lifestyle theme that strikes many as precious with its fermentation lab, quinoa salads and rather pricey kitchen tools. In the end, they’re vaguely related but really hard to directly compare.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The first thing every guest notices while walking by Merchant Roots is the window’s eye-catching hand-painted sign by Bay Area artist \u003ca href=\"https://www.instagram.com/coolhandken/\">Ken Davis\u003c/a> that sets the tone for the shop’s contemporary interpretation of retro design inside. It could easily be a sign for a blacksmith shop in the Wild West, but also seems hip. It’s timeless and elegant cursive with artistic flair.\u003c/p>\n\u003cfigure id=\"attachment_128461\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128461\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6475-new.jpg\" alt=\"Sous Chef David Hamilton-Kidd making fresh pasta at Merchant Roots\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sous Chef David Hamilton-Kidd making fresh pasta at Merchant Roots \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then your eyes wander past the sign into the actual window where sous chef David Hamilton-Kidd will surely be rolling out pasta dough or cranking dough through the Torchio hand-press pasta maker. Fillmore pedestrians stop by, planned or unplanned nowadays, to watch the pasta making process like how people go window browsing around Union Square come Christmas time.\u003c/p>\n\u003cp>https://youtu.be/Izd0upkwbYY\u003c/p>\n\u003cp>After stepping inside, chances are high that your attention will immediately drift towards the gorgeous pastry case, where immaculate chocolate-drizzled cannolis with Luxardo cherries dramatically peeking out of both ends and chocolate-dipped almond and anise biscotti ($3) beckon. You might be tempted by a muffin version of carrot cake with a ricotta cream cheese stuffing ($4) on one day and then a perfect slice of springtime via a strawberry and almond cream tart ($6) on the next visit. There usually will be doughnuts, perhaps a simple old-fashioned on one pedestal and a coconut-lime one made of mochi and milk dough, dusted with coconut flakes and lime zest ($3) on another.\u003c/p>\n\u003cfigure id=\"attachment_128472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128472\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6277-new.jpg\" alt=\"Chocolate-drizzled cannolis with Luxardo cherries dramatically peeking out of both ends.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate-drizzled cannolis with Luxardo cherries dramatically peeking out of both ends. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128460\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128460\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6354-new.jpg\" alt=\"Strawberry and Almond Cream Tart.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry and Almond Cream Tart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Upon press time, the bakers were still perfecting a gluten-free brownie recipe but you can count on that being a major hit when it premiers soon because this town sure loves it’s gluten-free treats that actually taste as good as their flour-filled equivalents.\u003c/p>\n\u003cfigure id=\"attachment_128458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128458\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6358-new.jpg\" alt=\"Showstopper chocolate chip cookies.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Showstopper chocolate chip cookies. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, the showstopper of the crew is the chocolate chip cookie ($3) that takes the chocolate part very seriously. It’s Michael’s recipe and she is adamant about making sure that the cookie is thick and soft, but not overly doughy or cumbersome, with a just a smidge of crunch at the outer edges. You’ll certainly taste the butter in the cookie — there’s a lot of it. But, what you probably didn’t guess is that it’s actually brown cultured butter mixed with equal parts muscovado sugar and regular sugar that give it a certain alluringly sharp sweetness.\u003c/p>\n\u003cp>The other major catch with the recipe is that Michael insists on the composition being more chocolate than cookie. That means there should be about 1.5 \u003ca href=\"https://www.guittard.com/\">Guittard\u003c/a> dark chocolate wafers per cookie but you’ll see some cookies where that figure looks more like 3. Nobody will complain, though. A finish of fleur de sel tops what is no doubt going to be a contender in the competitive “Best Chocolate Chip Cookie” debates of San Francisco. Cookie Monster strongly approves of this new entry.\u003c/p>\n\u003cfigure id=\"attachment_128441\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128441\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_1056-new.jpg\" alt=\"Madison Michael's hands showcase the lunch menu at Merchant Roots\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Madison Michael's hands showcase the lunch menu at Merchant Roots \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is nothing wrong with having muffins and cookies for lunch but you’ll need real lunch food at some point. The aforementioned housemade focaccia serves as a base for a pair of sandwiches (termed sando) ($9). One is a fascinating shaved pastrami-spiced smoked carrot number where the shaved vegetable looks like slices of lox and comes with \u003ca href=\"https://www.pointreyescheese.com/point-reyes-toma\">Pt. Reyes Toma cheese\u003c/a> and raisin jam. That same semi-hard cow’s milk cheese from Marin joins tangy \u003ca href=\"https://en.wikipedia.org/wiki/Mortadella\">mortadella\u003c/a> slices with arugula and Bavarian mustard in the other sandwich. Both are simple, precise and filling without being heavy.\u003c/p>\n\u003cfigure id=\"attachment_128454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128454\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6676-new.jpg\" alt=\"Shaved pastrami-spiced smoked carrot sando that comes with Pt. Reyes Toma cheese and raisin jam.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shaved pastrami-spiced smoked carrot sando that comes with Pt. Reyes Toma cheese and raisin jam. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salads include ever-trendy kale leaves lightly coated with preserved lemon vinaigrette. Shelton finishes it with chicken and Parmigiano Reggiano for a satisfying but virtuous midday meal ($13; $10 without chicken). Moroccan chicken salad is a completely different styled offering ($14) and brings together cashews, crispy chickpeas, yogurt and citrus-mint vinaigrette. Venturing beyond salads and sandwiches, Shelton has a little fun with an “everything” spiced, cream cheese and smoked salmon-topped quiche with a potato crust ($12). It’s a bagel and latke-minded quiche. Somebody is having fun.\u003c/p>\n\u003cfigure id=\"attachment_128452\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128452\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6787-new.jpg\" alt=\"Kale Salad with Parmigiano-Reggiano, Preserved Lemon Vinaigrette with Chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kale Salad with Parmigiano-Reggiano, Preserved Lemon Vinaigrette with Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128512\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6409-new.jpg\" alt=\"Smoked Salmon Quiche with Potato Crust, Spinach, Cream Cheese, 'Everything'\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked Salmon Quiche with Potato Crust, Spinach, Cream Cheese, 'Everything' \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salads are packaged to-go and all of them and the quiche are also available for enjoying plated in the café. Sandwiches, meanwhile, are all packaged to-go but can be consumed in Merchant Roots’ environs, along with being toasted on the spot. It’s a smart idea to have flexibility between takeout and eating-in because the lunch crowd can vary in a more residential-centered strip like this one. Future plans also call for a breakfast sandwich and a fried mortadella sando meant for dining in.\u003c/p>\n\u003cfigure id=\"attachment_128509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128509\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6297-new.jpg\" alt=\"Food To-Go includes salads, sandos, fresh pasta and sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Food To-Go includes salads, sandos, fresh pasta and sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re lingering for lunch, though, the must-try house meal really is the pasta, as the pasta making in the window might suggest. It’s Shelton’s specialty and one he has been fanatical about for life since being a boy growing up in San Jose as part of an Italian-American family. The enterprise could simply be Pasta Roots (or Semolina + Water?) for how important pasta is to the operation and how skilled Shelton is at it.\u003c/p>\n\u003cp>San Francisco is a pasta-crazed town as is proven by the dozens of Cal-Ital restaurants and even more informal red sauce and pizza joints. But, who makes their own dry and fresh pasta, pairs it with homemade sauces for enjoying in-house, and also sells both the sauces and pastas retail for you to make your own version at home? It’s definitely a tiny niche and this is a welcome addition to the diminutive club.\u003c/p>\n\u003cfigure id=\"attachment_128468\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128468\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6621-new.jpg\" alt=\"Housemade tomato chele pasta.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Housemade tomato chele pasta. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll find a handful of pastas each day on the “daily pastas” menu for freshly prepared lunch dishes. The early must-order is tomato chele ($24), shaped similarly to an unstuffed small tortellini, with just the right amount of indentations and curves to hold its sauce teammate, a lobster reduction made from the juice of lobster heads where their tails have been used as meat. Shelton finishes the dish lobster roll-style with curls of celery and buttered brioche “croutons” evoking the roll’s usual hot dog bun. Of course, the brioche is homemade, being surplus brioche from doughnut dough.\u003c/p>\n\u003cfigure id=\"attachment_128485\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128485\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6484-new.jpg\" alt=\"Tomato Chele pasta with lobster sauce, buttered brioche croutons, celery.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tomato Chele pasta with lobster sauce, buttered brioche croutons, celery. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Elsewhere in the pasta neighborhood, spaghettine made on the chitarra (like a small string harp) is joined by hen ragu ($11), while ricotta cavatelli are snap pea-glazed and accompanied by lemon mascarpone and smoked prosciutto ($13). Gargatti (think short caterpillars) comes with spring vegetables and a confit tomato crema “parma rossa” sauce ($13). Sometimes there is even chilled pasta like gnochetti with pesto, roasted peppers and red onion ($9).\u003c/p>\n\u003cp>Eventually, Shelton will be serving his own charcuterie made at his commissary in the Mission (seriously, how do they make pasta, charcuterie AND pastries with with just Shelton, Michael, Hamilton-Kidd and sous chef Adriana Fleming handling almost of the day-to-day duties for the whole operation?). For now, he’s offering a charcuterie platter sourced from elsewhere ($16) and a cheese plate ($17) with good friend Eric Miller of Mission Cheese helping as a fromage whisperer/advisor. A combination of the two ($20) is also offered. On the cheese side for the combo, Pt. Reyes Toma comes with the ever popular \u003ca href=\"https://www.cowgirlcreamery.com/library-of-cheese/mt-tam\">Cowgirl Creamery Mt. Tam\u003c/a> and gooey, funky \u003ca href=\"https://en.wikipedia.org/wiki/Comt%C3%A9_cheese\">Comté\u003c/a> from France. The cured meats include pâté de campagne, speck from \u003ca href=\"http://www.redtablemeatco.com/\">Red Table\u003c/a> in Minneapolis and \u003ca href=\"https://en.wikipedia.org/wiki/Soppressata\">sopressata\u003c/a> from \u003ca href=\"http://www.framani.com/\">Fra’Mani\u003c/a> in Berkeley.\u003c/p>\n\u003cfigure id=\"attachment_128464\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128464\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6581-new.jpg\" alt=\"Cheese and Charcuterie Plate\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheese and Charcuterie Plate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All of this is very daytime-oriented food that is friendly on the wallet and has a universal appeal for all ages. Who doesn’t love a good cookie or plate of pasta? We’re all getting tired of restaurants and food makers calling themselves “craft” and “artisanal” but that is what sets Merchant Roots’ grocer component apart. There is that special homemade touch that makes nothing taste watered down. These are indeed artisan products and dishes by experts who know their way around a great doughnut and kale salad…and also know how to put on a lavish, avant-garde tasting menu feast.\u003c/p>\n\u003cp>Yes, that’s where \u003cstrong>The Table at Merchant Roots\u003c/strong> comes into the picture, arriving in the next few weeks (probably in June). The Table is literally a monkeypod table that is used for casual communal dining during the day and will be an intimate eight-seat, one sitting dinner setting three nights a week.\u003c/p>\n\u003cfigure id=\"attachment_128671\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6237-new.jpg\" alt=\"The Table at Merchant Roots\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128671\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Table at Merchant Roots \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There really is nothing like the daytime grocer part but there isn’t anything quite like the atypical, constantly evolving and bizarre nature of what Shelton and Michael are pursuing with The Table. The experience will be centered on various themes that go well beyond a time and place like the tableaus for \u003ca href=\"https://www.nextrestaurant.com/\">Next\u003c/a> in Chicago. The opening theme for The Table is “Elements” and runs nine courses from a yuzu sorbet rock for “moon” to an outrageously creative cotton candy and mint chocolate ganache “comet.”\u003c/p>\n\u003cp>To give you an idea of how advanced these dishes are, one “Elements” course called “Fire” centers on charcoal-grilled dry-aged New York steak, offset by charred pearl onions, crispy maitake mushrooms, leek ash and sunchoke “coal.” That’s not all. The classic steak or prime rib sauces of horseradish cream and red wine demi-glace find their way onto the log. Yes, the log. The serving platter is probably even more noteworthy than anything for this one dish. Shelton made 10 of the log platters by heavily charring the gnarly wood over several weeks to the point that they were fully pitch black and then stained them to keep the striking, even haunting appearance in place.\u003c/p>\n\u003cfigure id=\"attachment_128471\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128471\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6707-new.jpg\" alt=\"One “Elements” course called “Fire” centers on charcoal-grilled dry-aged New York steak, offset by charred pearl onions, crispy maitake mushrooms, leek ash and sunchoke “coal.”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One “Elements” course called “Fire” centers on charcoal-grilled dry-aged New York steak, offset by charred pearl onions, crispy maitake mushrooms, leek ash and sunchoke “coal.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That is just one course on one short-lived menu, but is a great reflection of the ambition on display and the ample creativity. The other bonus worth pointing out is that the opening $110 price tag per diner, while not at all cheap, is far below the total for its peers. The size and price of the menu will slightly fluctuate but several will stay in this format. Future menu themes include “Vanity Fair,” featuring everything ornate and gold-plated, and “Mermaids” with each dish literally made from sea ingredients all the way down to a bread that seems like a sourdough-fish sticks crossover. It’s made of kelp paste, haddock pureé and coconut flour (no yeast, just coconut flour paste that is inoculated over time with indigenous yeast!).\u003c/p>\n\u003cp>Clever? Mad scientist? Artist? Genius? Restless chef who is happy to be independent? Renaissance man?\u003c/p>\n\u003cfigure id=\"attachment_128442\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128442\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_1063-new.jpg\" alt=\"Executive Chef/Proprietor Ryan Shelton shows his recently acquired tattoo that is the address of Merchant Roots in Roman numerals.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef/Proprietor Ryan Shelton shows his recently acquired tattoo that is the address of Merchant Roots in Roman numerals. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Shelton pretty much wears all those hats as Executive Chef/Proprietor and with Michael as Proprietress/co-pilot for the adventurous business plan. That’s the best way to understand how the grocer and The Table concepts both came about and why they can work in this particular situation. Look at their resumes and you’ll see how all of this can fit under one compact roof.\u003c/p>\n\u003cp>Shelton is a trained pastry chef and was the lead Pastry Chef for Mountain View’s esteemed \u003ca href=\"http://cheztj.com/\">chez TJ\u003c/a>. His original South Bay home region then continued as the base for his culinary experience with time on the savory side as Chef de Cuisine at the molecular gastronomy-centric \u003ca href=\"http://www.maisonbaume.com/\">Baumé\u003c/a> in Palo Alto, followed by a short period as Executive Chef at (the now closed) Le Cigare Volant restaurant at Boony Doon Winery’s tasting room in Santa Cruz. His permanent career and residential move to San Francisco led him to Polk Street where he was Executive Chef for the highly rated but short-lived Verbena and its short-lived tenure as Reverb Kitchen & Bar (it’s now \u003ca href=\"http://www.mezcalitosf.com/\">Mezcalito\u003c/a>).\u003c/p>\n\u003cp>Michael’s background is more in beverages as a certified sommelier and includes time working at bars like The Thomas in Napa (since closed) and the sensational Kauai tiki bar, \u003ca href=\"http://tikiiniki.com/\">Tiki Iniki\u003c/a>, in addition to restaurants with strong wine and bar programs like \u003ca href=\"http://mouradsf.com/\">Mourad\u003c/a> and Verbena/Reverb. But, she’s also gifted at a whole array of other food-oriented crafts and actually a certified cheese expert.\u003c/p>\n\u003cp>The idea for Merchant Roots’ grocer side has been in Shelton’s mind for many years but the wheels were truly set in motion after he and Michael worked 100 days straight at \u003ca href=\"https://sf.eater.com/2015/3/24/8283513/verbena-quietly-shifts-concept-will-re-open-this-week-as-reverb\">Reverb\u003c/a> — only to see the restaurant then close. Both knew that a sustainable quality of life had to be part of the equation for their personal project, an idea that sadly isn’t seen much in the restaurant and bar industry. So, Michael thought about the three-night-a-week Table to go with the five-day-a-week grocer as a balanced solution with their personal lives (Michael has a nine-year old son) and diverse talents.\u003c/p>\n\u003cp>Indeed, Michael’s chocolate chip cookie contribution may one day lead to a Cookie Roots spin-off but many of her contributions to Merchant Roots could honestly have their own spin-off. The most obvious, of course, would be the wine shop component. It will grow to have 84 labels of engaging wines from notable (mostly younger and less “famous”) producers in California, France, Spain, Italy and some of the lesser-known regions at home and abroad. Think of it as a wine-choosing app but…with the human concierge already making tough decisions for you. San Francisco isn’t lacking in great wine boutiques but several of the celebrated ones (K&L, Flatiron) can be daunting to navigate with too many choices and not enough help. Labels at Merchant Roots have standouts from the new California Wine front (Broc, Matthiasson) but also the equivalent upstart game-changers in Europe like Le Macchiole and Peter Later. Michael doesn’t delve into the pricey trophy wines of Napa and Bordeaux, and does keep value-minded options kindly in mind with a surprising number of enjoyable $10-$15 wines on hand. If you’re staying at the shop for lunch, a half-dozen of the wines are poured by-the-glass.\u003c/p>\n\u003cfigure id=\"attachment_128491\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128491\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6535-new.jpg\" alt=\"The Larder\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Larder \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The larder on the wall opposite is also largely Michael’s domain. She makes preserves (all $7) in all sorts of tempting bright colors and flavors that are already at the top of the very small list of San Francisco-made jams, marmalades and jellies. A jar of mandarin jelly combines satsumas and clementines, while the yuzu marmalade features citrus rind and Navel orange. Right now in the heart of spring, there’s a rhubarb-pear jam and a Meyer lemon jam featuring whole pulp in the mix for an extra sweet and sour punch. Hopefully those jams will be served on toast one day (this is San Francisco, after all) but for now you can at least find the rhubarb jam dotting the cheese plate.\u003c/p>\n\u003cfigure id=\"attachment_128488\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128488\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6393-new.jpg\" alt=\"Merchant Roots jam\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Merchant Roots jam \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salts in the larder are mixed in-house and will tempt home cooks just as much as the preserves. The roster of salts goes well beyond the ubiquitous sea salt with Elemental salt (eucalyptus, Szechuan peppercorn, volcanic salt, lemon) and Sicilian salt (Calabrian chile, oregano, rosemary.)\u003c/p>\n\u003cfigure id=\"attachment_128496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128496\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6394-new.jpg\" alt=\"Salts in the larder are mixed in-house.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salts in the larder are mixed in-house. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then, there are the soaps. Yes, soaps. Michael cleverly uses all cooking quality ingredients (coconut oil, avocado oil for example) to make the intensely fragrant soaps that make up their own line called “Milk & Raven.” Dare we say that we almost want to eat them?\u003c/p>\n\u003cfigure id=\"attachment_128487\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128487\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6402-new.jpg\" alt=\"Lavender soap from their own line called “Milk & Raven.”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lavender soap from their own line called “Milk & Raven.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll also find drinking chocolate at the larder, hailing from Santa Cruz. It’s one of the few things not made at Merchant Roots but don’t start calling out Shelton and Michael for this. The high caffeine, intensely concentrated flavors of the mixes are from \u003ca href=\"http://www.mutarichocolate.com/\">Mutari Chocolate\u003c/a>, a true master of the art and his products are hard to find in SF. The larder’s teas come from Berkeley’s \u003ca href=\"http://leavesandflowers.com/\">Leaves and Flowers\u003c/a> and are available to be enjoyed in-house brews. It’s worth noting that coffee for enjoying only in-house comes from \u003ca href=\"https://www.redbaycoffee.com/\">Red Bay Coffee\u003c/a> of Oakland and there actually is a hidden espresso maker if you ask for a cappuccino. Yes, this might be San Francisco’s first espresso speakeasy.\u003c/p>\n\u003cp>Merchant Roots’ home is as adorable as the concept itself, thanks mostly to a large woven fiber art piece (Instagram alert!) by local weaver \u003ca href=\"https://www.meghanshimek.com/\">Meghan Bogden Shimek\u003c/a>. Foldable café tables are attached to the fiber piece’s wall (those tables will be collapsed for dinner service) and have extremely comfortable copper wire chairs draped with faux furs for sitting in. The Table itself resides between the art piece wall and the wine wall. Do note that The Table’s utensils won’t skimp on the luxurious quality with pottery by Berkeley’s \u003ca href=\"http://koidestudio.com/index.html\">Kiyomi Kiode\u003c/a> and ferociously delicate and refined wine glasses by \u003ca href=\"http://www.sophienwald.com/en/\">Sophienwald\u003c/a> of Austria. And, yes this doesn’t seem like a WiFi kind of place and you’re right about that. Leave the laptop at home or bring the hot spot.\u003c/p>\n\u003cfigure id=\"attachment_128476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128476\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6323-new.jpg\" alt=\"Large woven fiber art piece by local weaver Meghan Bogden Shimek.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Large woven fiber art piece by local weaver Meghan Bogden Shimek. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unfairly, Merchant Roots has become the answer to an inside joke within the restaurant industry for substantial opening delays. Restaurants and bars in San Francisco are routinely delayed for the city’s notorious permitting challenges and out of control expensive prices for virtually everything. Folks in the industry sometimes say, “Yes, that restaurant is taking forever to open but it’s not Merchant Roots-level delayed.”\u003c/p>\n\u003cp>It’s definitely not Shelton and Michael’s fault. The over yearlong delay from the original ETA is a smorgasbord of San Francisco restaurateur challenges. One that diners don’t often think about played a key part in adding the delay — construction crews favoring the thicker wallets of wealthier investment-backed restaurants (we won’t name names). Is this where San Francisco dining is going? Can independent restaurants be helped?\u003c/p>\n\u003cp>This part of Fillmore Street was historically filled with black-owned shops and restaurants, along with the jazz clubs that made this the Fillmore Jazz District. Except, there are basically no jazz clubs or black-owned businesses here anymore. One of the last ones of the corridor, \u003ca href=\"https://www.sfchronicle.com/food/article/Fillmore-singing-blues-over-jazz-district-6747312.php?utm_campaign=sfgate&utm_source=article&utm_medium=https%253A%252F%252Fwww.sfgate.com%252Finsidescoop%252Farticle%252FThe-Fillmore-s-Black-Bark-has-closed-as-it-12486002.php%253Ft%253D157de05c32\">Black Bark BBQ\u003c/a>, had to \u003ca href=\"https://www.sfgate.com/insidescoop/article/The-Fillmore-s-Black-Bark-has-closed-as-it-12486002.php?t=157de05c32\">relocate\u003c/a>. The San Francisco Chronicle’s Jonathan Kauffman just wrote an \u003ca href=\"https://www.sfchronicle.com/restaurants/article/Fernay-McPherson-and-the-movement-that-found-12907544.php\">excellent profile about this neighborhood\u003c/a> and this sad realization for the Fillmore’s demographics.\u003c/p>\n\u003cp>It’s an unfortunate change for the neighborhood, albeit one that is very reflective of Divisadero just up the hill. Both are getting increasingly gentrified like their glossy nearby peers of Hayes Valley and Fillmore in Lower Pacific Heights. Yes, this is San Francisco 2018 and we could talk all day about gentrification.\u003c/p>\n\u003cp>At the same time, this is a story about how the newer food businesses on Fillmore all started as small business concepts and have grown into thriving projects that should be celebrated. Wise Sons, Boba Guys and State Bird Provisions all weren’t glitzy or deep money-backed when they first opened. \u003ca href=\"http://www.fatangelsf.com/\">Fat Angel\u003c/a> was the very first of Hi Neighbor’s restaurants and still isn’t very well-known beyond its regulars. Avery’s chef-partner Rodney Wages went through the ringer at many top kitchens in order to start a pop-up that morphed into \u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery\u003c/a>. These restaurateurs worked hard to become names known citywide.\u003c/p>\n\u003cp>Shelton and Michael are no different — remember that 100 days we mentioned? They sure know this industry all too well. On the side, the two have even been offering doughnut and pasta making classes with \u003ca href=\"https://www.cozymeal.com/chefs/788/chef-ryan\">Cozymeal\u003c/a> not just because it’s fun but also to make money. (Full disclosure: this writer took a pasta making class from Shelton and is now at least not awful at the difficult art). They also do high-volume catering and various other projects because, hey, when your business isn’t making money in this pricey city, how do you make money?\u003c/p>\n\u003cp>Luckily, both have no shortage of talent, imagination or desire to fulfill their hopes. Shelton even has a tattoo of Merchant Roots’ 1365 address in roman numerals (MCCCLXV) and a tattoo of a quail, the California state bird. The chef certainly really cares about this project and where this project calls home.\u003c/p>\n\u003cfigure id=\"attachment_128489\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6416-new.jpg\" alt=\"Executive Chef Ryan Shelton displays his quail tattoo.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef Ryan Shelton displays his quail tattoo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Restaurateurs and entrepreneurs like Shelton and Michael champion two universally beloved things in this city, whether you’re a techie millennial or lived here 55 years: bighearted small businesses that really focus on doing a few things and doing them extremely well; and clean, high quality food. A few modern tastes find their way into Merchant Roots (kale!) but there’s also a circa 1900 era vintage sausage stuffer and a small town, everybody is welcome vibe. It’s delicious, upbeat and family-friendly — heck, even dogs will appreciate the upcoming unveiling of peanut butter raviolis for them.\u003c/p>\n\u003cp>Finally, Shelton and Michael are doing what they want to do and luckily for diners, they do it really, really well. You can’t help but root for them.\u003c/p>\n\u003cfigure id=\"attachment_128534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128534\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_1091-new1.jpg\" alt=\"Executive Chef Ryan Shelton and Sous Chef David Hamilton-Kidd making pasta.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef Ryan Shelton and Sous Chef David Hamilton-Kidd making pasta. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.merchantroots.com/\">\u003cstrong>Merchant Roots\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Merchant+Roots/@37.7821316,-122.4348981,17z/data=!3m1!4b1!4m5!3m4!1s0x808580bbd4c63a77:0xf77eb4da52eaec2!8m2!3d37.7821274!4d-122.4327041\">1365 Fillmore St.\u003c/a>\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/merchantroots/?hl=en\">@merchantroots\u003c/a>\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/merchantroots/\"> Merchant Roots\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MerchantRoots\">@MerchantRoots\u003c/a>\u003cbr>\nHours: Tuesday-Saturday, 9am-5pm; The Table will serve dinner Thursday-Saturday\u003cbr>\nPrice: The Shop: $-$$; The Table: $$$$\u003c/p>\n\n",
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"excerpt": "With all kinds of homemade foods from preserves to pastas to focaccia offered in the daytime and a Table full of constantly changing creative themes in the evening, Merchant Roots is a tiny space with grand ideas, now open in the Fillmore.",
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"title": "Merchant Roots’ Daytime Grocer and Imaginative Nighttime Tasting Menu Table Arrives on Fillmore | KQED",
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"headline": "Merchant Roots’ Daytime Grocer and Imaginative Nighttime Tasting Menu Table Arrives on Fillmore",
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"nprByline": "\u003ca href=\"https://www.kqed.org/author/trevorfelch\">Trevor Felch\u003c/a> (writer), \u003ca href=\"https://www.kqed.org/author/wendy-goodfriend\">Wendy Goodfriend\u003c/a> (photos/video)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>With all kinds of homemade foods from preserves to pastas to focaccia offered in the daytime and a Table full of constantly changing creative themes in the evening, Merchant Roots is a tiny space with grand ideas, now open in the Fillmore.\u003c/em>\u003c/p>\n\u003cp>Think of that outrageously talented friend or colleague or family member in your life who is truly a Renaissance man or woman…you know, the one who is just so great at so many things from tennis to yoga to coding to playing the cello, and is a complete fountain of knowledge for everything from fixing dishwashers to knowing which Goethe poem is the best? Well, as far as restaurant-market-café-larders go in San Francisco, the closest equivalent is Merchant Roots, an eminently charming addition to the \u003ca href=\"http://statebirdsf.com/home/\">State Bird Provisions\u003c/a> side of Fillmore on the thoroughfare’s rapidly growing dining stretch south of Geary.\u003c/p>\n\u003cfigure id=\"attachment_128480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128480\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6259-new.jpg\" alt=\"Entrance to Merchant Roots with Business Hours signage.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Entrance to Merchant Roots with Business Hours signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s impossible to give a blanket label for this concept, long in the making by business and life partners Ryan Shelton and Madison Michael. There really is nothing quite like it in the Bay Area. You can come for a homemade scone and a cup of coffee at 9am. You can feel free to drop by for a plate of pasta (yes, homemade) and a glass of Prosecco to treat yourself to a late afternoon lunch feast. You can pick up a kale and chicken salad or a sandwich (on homemade focaccia, obviously) to-go en route to catching the 38R on Geary. You can buy dry or wet pasta for dinner at home and pair it with a bottle from the under-the-radar wine boutique that is tucked in the far corner of the tiny Merchant Roots space. Then there are homemade soaps, sipping chocolate mixes, homemade jams, freshly baked quiche slices…we could go on. Then the next stage of the project, \u003cstrong>The Table at Merchant Roots\u003c/strong>, comes in a few weeks as the next marquee tasting menu for a rapidly growing category in San Francisco, except this one might be considered the most whimsical — and intimate — of the elite bunch.\u003c/p>\n\u003cfigure id=\"attachment_128492\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128492\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6624-new.jpg\" alt=\"Executive Chef Ryan Shelton and Sous Chef Adriana Fleming behind the front counter and display case at Merchant Roots.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef Ryan Shelton and Sous Chef Adriana Fleming behind the front counter and display case at Merchant Roots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All of this resides in a 1000–square foot space that somehow manages to feel spacious and not seem cluttered whatsoever. Yes, it’s all pretty overwhelming but also so relaxed and calm when you step inside.\u003c/p>\n\u003cp>The closest comparison for Merchant Roots is \u003ca href=\"https://www.brooklynfare.com/pages/chefs-table\">Chef’s Table at Brooklyn Fare\u003c/a> in New York, a casual shop in the daytime and ambitious tasting menu in the nighttime hybrid that has received global accolades for its inventiveness. Healdsburg has \u003ca href=\"https://healdsburgshed.com/\">SHED\u003c/a> but that so-called “grange” is about 10 times bigger than Merchant Roots and has a twee-bucolic lifestyle theme that strikes many as precious with its fermentation lab, quinoa salads and rather pricey kitchen tools. In the end, they’re vaguely related but really hard to directly compare.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The first thing every guest notices while walking by Merchant Roots is the window’s eye-catching hand-painted sign by Bay Area artist \u003ca href=\"https://www.instagram.com/coolhandken/\">Ken Davis\u003c/a> that sets the tone for the shop’s contemporary interpretation of retro design inside. It could easily be a sign for a blacksmith shop in the Wild West, but also seems hip. It’s timeless and elegant cursive with artistic flair.\u003c/p>\n\u003cfigure id=\"attachment_128461\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128461\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6475-new.jpg\" alt=\"Sous Chef David Hamilton-Kidd making fresh pasta at Merchant Roots\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sous Chef David Hamilton-Kidd making fresh pasta at Merchant Roots \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then your eyes wander past the sign into the actual window where sous chef David Hamilton-Kidd will surely be rolling out pasta dough or cranking dough through the Torchio hand-press pasta maker. Fillmore pedestrians stop by, planned or unplanned nowadays, to watch the pasta making process like how people go window browsing around Union Square come Christmas time.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Izd0upkwbYY'\n title='//www.youtube.com/embed/Izd0upkwbYY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>After stepping inside, chances are high that your attention will immediately drift towards the gorgeous pastry case, where immaculate chocolate-drizzled cannolis with Luxardo cherries dramatically peeking out of both ends and chocolate-dipped almond and anise biscotti ($3) beckon. You might be tempted by a muffin version of carrot cake with a ricotta cream cheese stuffing ($4) on one day and then a perfect slice of springtime via a strawberry and almond cream tart ($6) on the next visit. There usually will be doughnuts, perhaps a simple old-fashioned on one pedestal and a coconut-lime one made of mochi and milk dough, dusted with coconut flakes and lime zest ($3) on another.\u003c/p>\n\u003cfigure id=\"attachment_128472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128472\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6277-new.jpg\" alt=\"Chocolate-drizzled cannolis with Luxardo cherries dramatically peeking out of both ends.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate-drizzled cannolis with Luxardo cherries dramatically peeking out of both ends. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128460\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128460\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6354-new.jpg\" alt=\"Strawberry and Almond Cream Tart.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry and Almond Cream Tart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Upon press time, the bakers were still perfecting a gluten-free brownie recipe but you can count on that being a major hit when it premiers soon because this town sure loves it’s gluten-free treats that actually taste as good as their flour-filled equivalents.\u003c/p>\n\u003cfigure id=\"attachment_128458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128458\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6358-new.jpg\" alt=\"Showstopper chocolate chip cookies.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Showstopper chocolate chip cookies. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, the showstopper of the crew is the chocolate chip cookie ($3) that takes the chocolate part very seriously. It’s Michael’s recipe and she is adamant about making sure that the cookie is thick and soft, but not overly doughy or cumbersome, with a just a smidge of crunch at the outer edges. You’ll certainly taste the butter in the cookie — there’s a lot of it. But, what you probably didn’t guess is that it’s actually brown cultured butter mixed with equal parts muscovado sugar and regular sugar that give it a certain alluringly sharp sweetness.\u003c/p>\n\u003cp>The other major catch with the recipe is that Michael insists on the composition being more chocolate than cookie. That means there should be about 1.5 \u003ca href=\"https://www.guittard.com/\">Guittard\u003c/a> dark chocolate wafers per cookie but you’ll see some cookies where that figure looks more like 3. Nobody will complain, though. A finish of fleur de sel tops what is no doubt going to be a contender in the competitive “Best Chocolate Chip Cookie” debates of San Francisco. Cookie Monster strongly approves of this new entry.\u003c/p>\n\u003cfigure id=\"attachment_128441\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128441\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_1056-new.jpg\" alt=\"Madison Michael's hands showcase the lunch menu at Merchant Roots\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Madison Michael's hands showcase the lunch menu at Merchant Roots \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is nothing wrong with having muffins and cookies for lunch but you’ll need real lunch food at some point. The aforementioned housemade focaccia serves as a base for a pair of sandwiches (termed sando) ($9). One is a fascinating shaved pastrami-spiced smoked carrot number where the shaved vegetable looks like slices of lox and comes with \u003ca href=\"https://www.pointreyescheese.com/point-reyes-toma\">Pt. Reyes Toma cheese\u003c/a> and raisin jam. That same semi-hard cow’s milk cheese from Marin joins tangy \u003ca href=\"https://en.wikipedia.org/wiki/Mortadella\">mortadella\u003c/a> slices with arugula and Bavarian mustard in the other sandwich. Both are simple, precise and filling without being heavy.\u003c/p>\n\u003cfigure id=\"attachment_128454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128454\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6676-new.jpg\" alt=\"Shaved pastrami-spiced smoked carrot sando that comes with Pt. Reyes Toma cheese and raisin jam.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shaved pastrami-spiced smoked carrot sando that comes with Pt. Reyes Toma cheese and raisin jam. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salads include ever-trendy kale leaves lightly coated with preserved lemon vinaigrette. Shelton finishes it with chicken and Parmigiano Reggiano for a satisfying but virtuous midday meal ($13; $10 without chicken). Moroccan chicken salad is a completely different styled offering ($14) and brings together cashews, crispy chickpeas, yogurt and citrus-mint vinaigrette. Venturing beyond salads and sandwiches, Shelton has a little fun with an “everything” spiced, cream cheese and smoked salmon-topped quiche with a potato crust ($12). It’s a bagel and latke-minded quiche. Somebody is having fun.\u003c/p>\n\u003cfigure id=\"attachment_128452\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128452\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6787-new.jpg\" alt=\"Kale Salad with Parmigiano-Reggiano, Preserved Lemon Vinaigrette with Chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kale Salad with Parmigiano-Reggiano, Preserved Lemon Vinaigrette with Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128512\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6409-new.jpg\" alt=\"Smoked Salmon Quiche with Potato Crust, Spinach, Cream Cheese, 'Everything'\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked Salmon Quiche with Potato Crust, Spinach, Cream Cheese, 'Everything' \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salads are packaged to-go and all of them and the quiche are also available for enjoying plated in the café. Sandwiches, meanwhile, are all packaged to-go but can be consumed in Merchant Roots’ environs, along with being toasted on the spot. It’s a smart idea to have flexibility between takeout and eating-in because the lunch crowd can vary in a more residential-centered strip like this one. Future plans also call for a breakfast sandwich and a fried mortadella sando meant for dining in.\u003c/p>\n\u003cfigure id=\"attachment_128509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128509\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6297-new.jpg\" alt=\"Food To-Go includes salads, sandos, fresh pasta and sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Food To-Go includes salads, sandos, fresh pasta and sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re lingering for lunch, though, the must-try house meal really is the pasta, as the pasta making in the window might suggest. It’s Shelton’s specialty and one he has been fanatical about for life since being a boy growing up in San Jose as part of an Italian-American family. The enterprise could simply be Pasta Roots (or Semolina + Water?) for how important pasta is to the operation and how skilled Shelton is at it.\u003c/p>\n\u003cp>San Francisco is a pasta-crazed town as is proven by the dozens of Cal-Ital restaurants and even more informal red sauce and pizza joints. But, who makes their own dry and fresh pasta, pairs it with homemade sauces for enjoying in-house, and also sells both the sauces and pastas retail for you to make your own version at home? It’s definitely a tiny niche and this is a welcome addition to the diminutive club.\u003c/p>\n\u003cfigure id=\"attachment_128468\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128468\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6621-new.jpg\" alt=\"Housemade tomato chele pasta.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Housemade tomato chele pasta. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll find a handful of pastas each day on the “daily pastas” menu for freshly prepared lunch dishes. The early must-order is tomato chele ($24), shaped similarly to an unstuffed small tortellini, with just the right amount of indentations and curves to hold its sauce teammate, a lobster reduction made from the juice of lobster heads where their tails have been used as meat. Shelton finishes the dish lobster roll-style with curls of celery and buttered brioche “croutons” evoking the roll’s usual hot dog bun. Of course, the brioche is homemade, being surplus brioche from doughnut dough.\u003c/p>\n\u003cfigure id=\"attachment_128485\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128485\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6484-new.jpg\" alt=\"Tomato Chele pasta with lobster sauce, buttered brioche croutons, celery.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tomato Chele pasta with lobster sauce, buttered brioche croutons, celery. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Elsewhere in the pasta neighborhood, spaghettine made on the chitarra (like a small string harp) is joined by hen ragu ($11), while ricotta cavatelli are snap pea-glazed and accompanied by lemon mascarpone and smoked prosciutto ($13). Gargatti (think short caterpillars) comes with spring vegetables and a confit tomato crema “parma rossa” sauce ($13). Sometimes there is even chilled pasta like gnochetti with pesto, roasted peppers and red onion ($9).\u003c/p>\n\u003cp>Eventually, Shelton will be serving his own charcuterie made at his commissary in the Mission (seriously, how do they make pasta, charcuterie AND pastries with with just Shelton, Michael, Hamilton-Kidd and sous chef Adriana Fleming handling almost of the day-to-day duties for the whole operation?). For now, he’s offering a charcuterie platter sourced from elsewhere ($16) and a cheese plate ($17) with good friend Eric Miller of Mission Cheese helping as a fromage whisperer/advisor. A combination of the two ($20) is also offered. On the cheese side for the combo, Pt. Reyes Toma comes with the ever popular \u003ca href=\"https://www.cowgirlcreamery.com/library-of-cheese/mt-tam\">Cowgirl Creamery Mt. Tam\u003c/a> and gooey, funky \u003ca href=\"https://en.wikipedia.org/wiki/Comt%C3%A9_cheese\">Comté\u003c/a> from France. The cured meats include pâté de campagne, speck from \u003ca href=\"http://www.redtablemeatco.com/\">Red Table\u003c/a> in Minneapolis and \u003ca href=\"https://en.wikipedia.org/wiki/Soppressata\">sopressata\u003c/a> from \u003ca href=\"http://www.framani.com/\">Fra’Mani\u003c/a> in Berkeley.\u003c/p>\n\u003cfigure id=\"attachment_128464\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128464\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6581-new.jpg\" alt=\"Cheese and Charcuterie Plate\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheese and Charcuterie Plate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All of this is very daytime-oriented food that is friendly on the wallet and has a universal appeal for all ages. Who doesn’t love a good cookie or plate of pasta? We’re all getting tired of restaurants and food makers calling themselves “craft” and “artisanal” but that is what sets Merchant Roots’ grocer component apart. There is that special homemade touch that makes nothing taste watered down. These are indeed artisan products and dishes by experts who know their way around a great doughnut and kale salad…and also know how to put on a lavish, avant-garde tasting menu feast.\u003c/p>\n\u003cp>Yes, that’s where \u003cstrong>The Table at Merchant Roots\u003c/strong> comes into the picture, arriving in the next few weeks (probably in June). The Table is literally a monkeypod table that is used for casual communal dining during the day and will be an intimate eight-seat, one sitting dinner setting three nights a week.\u003c/p>\n\u003cfigure id=\"attachment_128671\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6237-new.jpg\" alt=\"The Table at Merchant Roots\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128671\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Table at Merchant Roots \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There really is nothing like the daytime grocer part but there isn’t anything quite like the atypical, constantly evolving and bizarre nature of what Shelton and Michael are pursuing with The Table. The experience will be centered on various themes that go well beyond a time and place like the tableaus for \u003ca href=\"https://www.nextrestaurant.com/\">Next\u003c/a> in Chicago. The opening theme for The Table is “Elements” and runs nine courses from a yuzu sorbet rock for “moon” to an outrageously creative cotton candy and mint chocolate ganache “comet.”\u003c/p>\n\u003cp>To give you an idea of how advanced these dishes are, one “Elements” course called “Fire” centers on charcoal-grilled dry-aged New York steak, offset by charred pearl onions, crispy maitake mushrooms, leek ash and sunchoke “coal.” That’s not all. The classic steak or prime rib sauces of horseradish cream and red wine demi-glace find their way onto the log. Yes, the log. The serving platter is probably even more noteworthy than anything for this one dish. Shelton made 10 of the log platters by heavily charring the gnarly wood over several weeks to the point that they were fully pitch black and then stained them to keep the striking, even haunting appearance in place.\u003c/p>\n\u003cfigure id=\"attachment_128471\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128471\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6707-new.jpg\" alt=\"One “Elements” course called “Fire” centers on charcoal-grilled dry-aged New York steak, offset by charred pearl onions, crispy maitake mushrooms, leek ash and sunchoke “coal.”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One “Elements” course called “Fire” centers on charcoal-grilled dry-aged New York steak, offset by charred pearl onions, crispy maitake mushrooms, leek ash and sunchoke “coal.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That is just one course on one short-lived menu, but is a great reflection of the ambition on display and the ample creativity. The other bonus worth pointing out is that the opening $110 price tag per diner, while not at all cheap, is far below the total for its peers. The size and price of the menu will slightly fluctuate but several will stay in this format. Future menu themes include “Vanity Fair,” featuring everything ornate and gold-plated, and “Mermaids” with each dish literally made from sea ingredients all the way down to a bread that seems like a sourdough-fish sticks crossover. It’s made of kelp paste, haddock pureé and coconut flour (no yeast, just coconut flour paste that is inoculated over time with indigenous yeast!).\u003c/p>\n\u003cp>Clever? Mad scientist? Artist? Genius? Restless chef who is happy to be independent? Renaissance man?\u003c/p>\n\u003cfigure id=\"attachment_128442\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128442\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_1063-new.jpg\" alt=\"Executive Chef/Proprietor Ryan Shelton shows his recently acquired tattoo that is the address of Merchant Roots in Roman numerals.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef/Proprietor Ryan Shelton shows his recently acquired tattoo that is the address of Merchant Roots in Roman numerals. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Shelton pretty much wears all those hats as Executive Chef/Proprietor and with Michael as Proprietress/co-pilot for the adventurous business plan. That’s the best way to understand how the grocer and The Table concepts both came about and why they can work in this particular situation. Look at their resumes and you’ll see how all of this can fit under one compact roof.\u003c/p>\n\u003cp>Shelton is a trained pastry chef and was the lead Pastry Chef for Mountain View’s esteemed \u003ca href=\"http://cheztj.com/\">chez TJ\u003c/a>. His original South Bay home region then continued as the base for his culinary experience with time on the savory side as Chef de Cuisine at the molecular gastronomy-centric \u003ca href=\"http://www.maisonbaume.com/\">Baumé\u003c/a> in Palo Alto, followed by a short period as Executive Chef at (the now closed) Le Cigare Volant restaurant at Boony Doon Winery’s tasting room in Santa Cruz. His permanent career and residential move to San Francisco led him to Polk Street where he was Executive Chef for the highly rated but short-lived Verbena and its short-lived tenure as Reverb Kitchen & Bar (it’s now \u003ca href=\"http://www.mezcalitosf.com/\">Mezcalito\u003c/a>).\u003c/p>\n\u003cp>Michael’s background is more in beverages as a certified sommelier and includes time working at bars like The Thomas in Napa (since closed) and the sensational Kauai tiki bar, \u003ca href=\"http://tikiiniki.com/\">Tiki Iniki\u003c/a>, in addition to restaurants with strong wine and bar programs like \u003ca href=\"http://mouradsf.com/\">Mourad\u003c/a> and Verbena/Reverb. But, she’s also gifted at a whole array of other food-oriented crafts and actually a certified cheese expert.\u003c/p>\n\u003cp>The idea for Merchant Roots’ grocer side has been in Shelton’s mind for many years but the wheels were truly set in motion after he and Michael worked 100 days straight at \u003ca href=\"https://sf.eater.com/2015/3/24/8283513/verbena-quietly-shifts-concept-will-re-open-this-week-as-reverb\">Reverb\u003c/a> — only to see the restaurant then close. Both knew that a sustainable quality of life had to be part of the equation for their personal project, an idea that sadly isn’t seen much in the restaurant and bar industry. So, Michael thought about the three-night-a-week Table to go with the five-day-a-week grocer as a balanced solution with their personal lives (Michael has a nine-year old son) and diverse talents.\u003c/p>\n\u003cp>Indeed, Michael’s chocolate chip cookie contribution may one day lead to a Cookie Roots spin-off but many of her contributions to Merchant Roots could honestly have their own spin-off. The most obvious, of course, would be the wine shop component. It will grow to have 84 labels of engaging wines from notable (mostly younger and less “famous”) producers in California, France, Spain, Italy and some of the lesser-known regions at home and abroad. Think of it as a wine-choosing app but…with the human concierge already making tough decisions for you. San Francisco isn’t lacking in great wine boutiques but several of the celebrated ones (K&L, Flatiron) can be daunting to navigate with too many choices and not enough help. Labels at Merchant Roots have standouts from the new California Wine front (Broc, Matthiasson) but also the equivalent upstart game-changers in Europe like Le Macchiole and Peter Later. Michael doesn’t delve into the pricey trophy wines of Napa and Bordeaux, and does keep value-minded options kindly in mind with a surprising number of enjoyable $10-$15 wines on hand. If you’re staying at the shop for lunch, a half-dozen of the wines are poured by-the-glass.\u003c/p>\n\u003cfigure id=\"attachment_128491\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128491\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6535-new.jpg\" alt=\"The Larder\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Larder \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The larder on the wall opposite is also largely Michael’s domain. She makes preserves (all $7) in all sorts of tempting bright colors and flavors that are already at the top of the very small list of San Francisco-made jams, marmalades and jellies. A jar of mandarin jelly combines satsumas and clementines, while the yuzu marmalade features citrus rind and Navel orange. Right now in the heart of spring, there’s a rhubarb-pear jam and a Meyer lemon jam featuring whole pulp in the mix for an extra sweet and sour punch. Hopefully those jams will be served on toast one day (this is San Francisco, after all) but for now you can at least find the rhubarb jam dotting the cheese plate.\u003c/p>\n\u003cfigure id=\"attachment_128488\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128488\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6393-new.jpg\" alt=\"Merchant Roots jam\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Merchant Roots jam \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salts in the larder are mixed in-house and will tempt home cooks just as much as the preserves. The roster of salts goes well beyond the ubiquitous sea salt with Elemental salt (eucalyptus, Szechuan peppercorn, volcanic salt, lemon) and Sicilian salt (Calabrian chile, oregano, rosemary.)\u003c/p>\n\u003cfigure id=\"attachment_128496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128496\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6394-new.jpg\" alt=\"Salts in the larder are mixed in-house.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salts in the larder are mixed in-house. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then, there are the soaps. Yes, soaps. Michael cleverly uses all cooking quality ingredients (coconut oil, avocado oil for example) to make the intensely fragrant soaps that make up their own line called “Milk & Raven.” Dare we say that we almost want to eat them?\u003c/p>\n\u003cfigure id=\"attachment_128487\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128487\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6402-new.jpg\" alt=\"Lavender soap from their own line called “Milk & Raven.”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lavender soap from their own line called “Milk & Raven.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll also find drinking chocolate at the larder, hailing from Santa Cruz. It’s one of the few things not made at Merchant Roots but don’t start calling out Shelton and Michael for this. The high caffeine, intensely concentrated flavors of the mixes are from \u003ca href=\"http://www.mutarichocolate.com/\">Mutari Chocolate\u003c/a>, a true master of the art and his products are hard to find in SF. The larder’s teas come from Berkeley’s \u003ca href=\"http://leavesandflowers.com/\">Leaves and Flowers\u003c/a> and are available to be enjoyed in-house brews. It’s worth noting that coffee for enjoying only in-house comes from \u003ca href=\"https://www.redbaycoffee.com/\">Red Bay Coffee\u003c/a> of Oakland and there actually is a hidden espresso maker if you ask for a cappuccino. Yes, this might be San Francisco’s first espresso speakeasy.\u003c/p>\n\u003cp>Merchant Roots’ home is as adorable as the concept itself, thanks mostly to a large woven fiber art piece (Instagram alert!) by local weaver \u003ca href=\"https://www.meghanshimek.com/\">Meghan Bogden Shimek\u003c/a>. Foldable café tables are attached to the fiber piece’s wall (those tables will be collapsed for dinner service) and have extremely comfortable copper wire chairs draped with faux furs for sitting in. The Table itself resides between the art piece wall and the wine wall. Do note that The Table’s utensils won’t skimp on the luxurious quality with pottery by Berkeley’s \u003ca href=\"http://koidestudio.com/index.html\">Kiyomi Kiode\u003c/a> and ferociously delicate and refined wine glasses by \u003ca href=\"http://www.sophienwald.com/en/\">Sophienwald\u003c/a> of Austria. And, yes this doesn’t seem like a WiFi kind of place and you’re right about that. Leave the laptop at home or bring the hot spot.\u003c/p>\n\u003cfigure id=\"attachment_128476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128476\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6323-new.jpg\" alt=\"Large woven fiber art piece by local weaver Meghan Bogden Shimek.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Large woven fiber art piece by local weaver Meghan Bogden Shimek. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unfairly, Merchant Roots has become the answer to an inside joke within the restaurant industry for substantial opening delays. Restaurants and bars in San Francisco are routinely delayed for the city’s notorious permitting challenges and out of control expensive prices for virtually everything. Folks in the industry sometimes say, “Yes, that restaurant is taking forever to open but it’s not Merchant Roots-level delayed.”\u003c/p>\n\u003cp>It’s definitely not Shelton and Michael’s fault. The over yearlong delay from the original ETA is a smorgasbord of San Francisco restaurateur challenges. One that diners don’t often think about played a key part in adding the delay — construction crews favoring the thicker wallets of wealthier investment-backed restaurants (we won’t name names). Is this where San Francisco dining is going? Can independent restaurants be helped?\u003c/p>\n\u003cp>This part of Fillmore Street was historically filled with black-owned shops and restaurants, along with the jazz clubs that made this the Fillmore Jazz District. Except, there are basically no jazz clubs or black-owned businesses here anymore. One of the last ones of the corridor, \u003ca href=\"https://www.sfchronicle.com/food/article/Fillmore-singing-blues-over-jazz-district-6747312.php?utm_campaign=sfgate&utm_source=article&utm_medium=https%253A%252F%252Fwww.sfgate.com%252Finsidescoop%252Farticle%252FThe-Fillmore-s-Black-Bark-has-closed-as-it-12486002.php%253Ft%253D157de05c32\">Black Bark BBQ\u003c/a>, had to \u003ca href=\"https://www.sfgate.com/insidescoop/article/The-Fillmore-s-Black-Bark-has-closed-as-it-12486002.php?t=157de05c32\">relocate\u003c/a>. The San Francisco Chronicle’s Jonathan Kauffman just wrote an \u003ca href=\"https://www.sfchronicle.com/restaurants/article/Fernay-McPherson-and-the-movement-that-found-12907544.php\">excellent profile about this neighborhood\u003c/a> and this sad realization for the Fillmore’s demographics.\u003c/p>\n\u003cp>It’s an unfortunate change for the neighborhood, albeit one that is very reflective of Divisadero just up the hill. Both are getting increasingly gentrified like their glossy nearby peers of Hayes Valley and Fillmore in Lower Pacific Heights. Yes, this is San Francisco 2018 and we could talk all day about gentrification.\u003c/p>\n\u003cp>At the same time, this is a story about how the newer food businesses on Fillmore all started as small business concepts and have grown into thriving projects that should be celebrated. Wise Sons, Boba Guys and State Bird Provisions all weren’t glitzy or deep money-backed when they first opened. \u003ca href=\"http://www.fatangelsf.com/\">Fat Angel\u003c/a> was the very first of Hi Neighbor’s restaurants and still isn’t very well-known beyond its regulars. Avery’s chef-partner Rodney Wages went through the ringer at many top kitchens in order to start a pop-up that morphed into \u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery\u003c/a>. These restaurateurs worked hard to become names known citywide.\u003c/p>\n\u003cp>Shelton and Michael are no different — remember that 100 days we mentioned? They sure know this industry all too well. On the side, the two have even been offering doughnut and pasta making classes with \u003ca href=\"https://www.cozymeal.com/chefs/788/chef-ryan\">Cozymeal\u003c/a> not just because it’s fun but also to make money. (Full disclosure: this writer took a pasta making class from Shelton and is now at least not awful at the difficult art). They also do high-volume catering and various other projects because, hey, when your business isn’t making money in this pricey city, how do you make money?\u003c/p>\n\u003cp>Luckily, both have no shortage of talent, imagination or desire to fulfill their hopes. Shelton even has a tattoo of Merchant Roots’ 1365 address in roman numerals (MCCCLXV) and a tattoo of a quail, the California state bird. The chef certainly really cares about this project and where this project calls home.\u003c/p>\n\u003cfigure id=\"attachment_128489\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6416-new.jpg\" alt=\"Executive Chef Ryan Shelton displays his quail tattoo.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef Ryan Shelton displays his quail tattoo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Restaurateurs and entrepreneurs like Shelton and Michael champion two universally beloved things in this city, whether you’re a techie millennial or lived here 55 years: bighearted small businesses that really focus on doing a few things and doing them extremely well; and clean, high quality food. A few modern tastes find their way into Merchant Roots (kale!) but there’s also a circa 1900 era vintage sausage stuffer and a small town, everybody is welcome vibe. It’s delicious, upbeat and family-friendly — heck, even dogs will appreciate the upcoming unveiling of peanut butter raviolis for them.\u003c/p>\n\u003cp>Finally, Shelton and Michael are doing what they want to do and luckily for diners, they do it really, really well. You can’t help but root for them.\u003c/p>\n\u003cfigure id=\"attachment_128534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128534\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_1091-new1.jpg\" alt=\"Executive Chef Ryan Shelton and Sous Chef David Hamilton-Kidd making pasta.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef Ryan Shelton and Sous Chef David Hamilton-Kidd making pasta. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.merchantroots.com/\">\u003cstrong>Merchant Roots\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Merchant+Roots/@37.7821316,-122.4348981,17z/data=!3m1!4b1!4m5!3m4!1s0x808580bbd4c63a77:0xf77eb4da52eaec2!8m2!3d37.7821274!4d-122.4327041\">1365 Fillmore St.\u003c/a>\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/merchantroots/?hl=en\">@merchantroots\u003c/a>\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/merchantroots/\"> Merchant Roots\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MerchantRoots\">@MerchantRoots\u003c/a>\u003cbr>\nHours: Tuesday-Saturday, 9am-5pm; The Table will serve dinner Thursday-Saturday\u003cbr>\nPrice: The Shop: $-$$; The Table: $$$$\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Guide: Take a Deep Dive into 6 New Bay Area Restaurants",
"title": "Guide: Take a Deep Dive into 6 New Bay Area Restaurants",
"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>Recently, there's been an amazing number of new restaurants springing up in the Bay Area. To celebrate the season we visited five spots in San Francisco and one in Berkeley to explore the food, drink, and story behind these culinary destinations. The intention of these deep dives is to give you a visual and informational taste of what these restaurants have to offer. Enjoy!\u003c/p>\n\u003cfigure id=\"attachment_126231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1998-new.jpg\" alt=\"Chef/Co-Owner David Nayfeld holding Marinara, Anchovy, Arugula Pizze at Che Fico\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef/Co-Owner David Nayfeld holding Marinara, Anchovy, Arugula Pizze at Che Fico \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza\">Che Fico Opens on Divisadero — Cool Figs, Wood-Fired Chicken and Hot Pizza\u003c/a>\u003cbr>\nFour years in the making, a trio of alums from some of Chicago and New York’s most important restaurants arrive on Divisadero with a chic, lofty Italian spot serving rustic pastas, San Francisco-style pizza, and can’t miss cocktails and desserts.\u003c/p>\n\u003cfigure id=\"attachment_127503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/127454/buzzy-valencia-street-gets-a-swinging-60s-addition-with-the-beehives-debut\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3885-new.jpg\" alt=\"Lead Bartender Emilio Salehi showcases The Beehive cocktails (L to R): Thunderbird, Ipanema Gold, Bikini Drifter, Rising Sun\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127503\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lead Bartender Emilio Salehi showcases The Beehive cocktails (L to R): Thunderbird, Ipanema Gold, Bikini Drifter, Rising Sun \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/127454/buzzy-valencia-street-gets-a-swinging-60s-addition-with-the-beehives-debut\">Buzzy Valencia Street Gets a Swinging 60s Addition With The Beehive’s Debut\u003c/a>\u003cbr>\nThe Beehive is a groovy trip back to the 60s in the Mission’s former Range location.\u003c/p>\n\u003cfigure id=\"attachment_127147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/127083/pop-up-to-permanent-sorrel-hits-prime-time-with-a-full-time-presidio-heights-home\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8117-2-new.jpg\" alt=\"Striped Bass with artichoke, cauliflower, sultana, wild ramps, saffron at Sorrel\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sorrel's Striped Bass with artichoke, cauliflower, sultana, wild ramps, saffron \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/127083/pop-up-to-permanent-sorrel-hits-prime-time-with-a-full-time-presidio-heights-home\">Pop-up to Permanent — Sorrel Hits Prime Time With a Full-Time Presidio Heights Home\u003c/a>\u003cbr>\nAfter four years of temporary homes, one of SF’s most beloved pop-ups has found a permanent home for its distinct seasonal California cooking with Italian influences.\u003c/p>\n\u003cfigure id=\"attachment_126992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/126982/berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2661-new.jpg\" alt=\"Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/126982/berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes\">Berkeley Classic Henry’s Scores a Touchdown with New Team’s Menu and Design Changes\u003c/a>\u003cbr>\nWith Chris Kronner’s exciting small plates and irresistible burgers, plus Tartine bread and cocktails from an industry star, Berkeley’s venerable pub is now a major destination beyond tailgates and happy hour.\u003c/p>\n\u003cfigure id=\"attachment_126786\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7732-new.jpg\" alt=\"Avery exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-126786\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avery exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery Opens on Fillmore as SF’s Next Elaborate Tasting Menu Destination\u003c/a>\u003cbr>\nSan Francisco’s latest tasting menu experience opens on Fillmore from a talented and artistic alum of Saison, Atelier Crenn and Benu.\u003c/p>\n\u003cfigure id=\"attachment_127803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/127643/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0104-new.jpg\" alt=\"School Night bar\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">School Night bar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/127643/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar\">Homework Means Celebrating on School Nights With the Dogpatch’s New Weeknights-Only Bar\u003c/a>\u003cbr>\nWith a menu designed by Traci Des Jardins and cocktails from Enrique Sanchez, School Night is an intriguing private event space and weeknights-only bar hybrid experiment in the Dogpatch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Recently, there's been an amazing number of new restaurants springing up in the Bay Area. To celebrate the season we visited five spots in San Francisco and one in Berkeley to explore the food, drink, and story behind these culinary destinations. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Recently, there's been an amazing number of new restaurants springing up in the Bay Area. To celebrate the season we visited five spots in San Francisco and one in Berkeley to explore the food, drink, and story behind these culinary destinations. The intention of these deep dives is to give you a visual and informational taste of what these restaurants have to offer. Enjoy!\u003c/p>\n\u003cfigure id=\"attachment_126231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1998-new.jpg\" alt=\"Chef/Co-Owner David Nayfeld holding Marinara, Anchovy, Arugula Pizze at Che Fico\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef/Co-Owner David Nayfeld holding Marinara, Anchovy, Arugula Pizze at Che Fico \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza\">Che Fico Opens on Divisadero — Cool Figs, Wood-Fired Chicken and Hot Pizza\u003c/a>\u003cbr>\nFour years in the making, a trio of alums from some of Chicago and New York’s most important restaurants arrive on Divisadero with a chic, lofty Italian spot serving rustic pastas, San Francisco-style pizza, and can’t miss cocktails and desserts.\u003c/p>\n\u003cfigure id=\"attachment_127503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/127454/buzzy-valencia-street-gets-a-swinging-60s-addition-with-the-beehives-debut\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3885-new.jpg\" alt=\"Lead Bartender Emilio Salehi showcases The Beehive cocktails (L to R): Thunderbird, Ipanema Gold, Bikini Drifter, Rising Sun\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127503\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lead Bartender Emilio Salehi showcases The Beehive cocktails (L to R): Thunderbird, Ipanema Gold, Bikini Drifter, Rising Sun \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/127454/buzzy-valencia-street-gets-a-swinging-60s-addition-with-the-beehives-debut\">Buzzy Valencia Street Gets a Swinging 60s Addition With The Beehive’s Debut\u003c/a>\u003cbr>\nThe Beehive is a groovy trip back to the 60s in the Mission’s former Range location.\u003c/p>\n\u003cfigure id=\"attachment_127147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/127083/pop-up-to-permanent-sorrel-hits-prime-time-with-a-full-time-presidio-heights-home\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8117-2-new.jpg\" alt=\"Striped Bass with artichoke, cauliflower, sultana, wild ramps, saffron at Sorrel\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sorrel's Striped Bass with artichoke, cauliflower, sultana, wild ramps, saffron \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/127083/pop-up-to-permanent-sorrel-hits-prime-time-with-a-full-time-presidio-heights-home\">Pop-up to Permanent — Sorrel Hits Prime Time With a Full-Time Presidio Heights Home\u003c/a>\u003cbr>\nAfter four years of temporary homes, one of SF’s most beloved pop-ups has found a permanent home for its distinct seasonal California cooking with Italian influences.\u003c/p>\n\u003cfigure id=\"attachment_126992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/126982/berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2661-new.jpg\" alt=\"Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/126982/berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes\">Berkeley Classic Henry’s Scores a Touchdown with New Team’s Menu and Design Changes\u003c/a>\u003cbr>\nWith Chris Kronner’s exciting small plates and irresistible burgers, plus Tartine bread and cocktails from an industry star, Berkeley’s venerable pub is now a major destination beyond tailgates and happy hour.\u003c/p>\n\u003cfigure id=\"attachment_126786\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7732-new.jpg\" alt=\"Avery exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-126786\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avery exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery Opens on Fillmore as SF’s Next Elaborate Tasting Menu Destination\u003c/a>\u003cbr>\nSan Francisco’s latest tasting menu experience opens on Fillmore from a talented and artistic alum of Saison, Atelier Crenn and Benu.\u003c/p>\n\u003cfigure id=\"attachment_127803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/127643/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0104-new.jpg\" alt=\"School Night bar\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">School Night bar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/127643/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar\">Homework Means Celebrating on School Nights With the Dogpatch’s New Weeknights-Only Bar\u003c/a>\u003cbr>\nWith a menu designed by Traci Des Jardins and cocktails from Enrique Sanchez, School Night is an intriguing private event space and weeknights-only bar hybrid experiment in the Dogpatch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Should California Winemakers Be Worried About China's Tariffs?",
"title": "Should California Winemakers Be Worried About China's Tariffs?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>California's vintners and grape growers are among the latest potential victims in the escalating trade spat between the U.S. and China.\u003c/p>\n\u003cp>Responding to U.S. plans to impose import duties on goods from China, the Chinese Ministry of Commerce \u003ca href=\"https://www.nytimes.com/2018/04/01/world/asia/china-tariffs-united-states.html\">reciprocated\u003c/a> by introducing new tariffs on 128 U.S. products, including an additional 15 percent import tariff on wine.\u003c/p>\n\u003cp>Wine producers in California are concerned about the immediate and longer-term implications of this new tariff, on top of those already in place. \u003ca href=\"http://www.lodinews.com/news/article_cb943f44-395d-11e8-9d3b-5b199814232a.html\">Reports have already begun to circulate\u003c/a> about orders being canceled, redirected or renegotiated as a result.\u003c/p>\n\u003cp>How worried should U.S. winemakers be?\u003c/p>\n\u003cp>\u003cstrong>The U.S. wine industry\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The U.S. is a major player in the global wine industry both in terms of consumption and production.\u003c/p>\n\u003cp>Americans \u003ca href=\"https://www.cambridge.org/core/books/wine-globalization/united-states/F91DB4F30BC37145AC9B92F37C2AA5D7\">consumed 3.59 billion liters of wine\u003c/a> in 2016, or about 11.1 liters per person. About a third of that was imported.\u003c/p>\n\u003cp>In terms of production, the U.S. \u003ca href=\"http://www.wineinstitute.org/files/World_Wine_Production_by_Country_2015.pdf\">ranks fourth\u003c/a> after Italy, France and Spain — \u003ca href=\"https://www.wineinstitute.org/resources/statistics/article83\">making more than 3 billion liters\u003c/a> in 2016. California produced about 85 percent of that.\u003c/p>\n\u003cp>While the vast majority of U.S. wine is consumed domestically, about 10 percent is shipped overseas. In 2017, the U.S. \u003ca href=\"https://www.cambridge.org/core/books/wine-globalization/united-states/F91DB4F30BC37145AC9B92F37C2AA5D7\">exported 380 million liters\u003c/a> of wine worth $1.46 billion. Canada was the top destination, importing 28 percent of the total, followed by the U.K. with 15 percent, Hong Kong at 8 percent and Japan with 6 percent.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM.png\" alt=\"Biggest consumers of US Wine\" width=\"1458\" height=\"762\" class=\"aligncenter size-full wp-image-126757\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM.png 1458w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-160x84.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-800x418.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-768x401.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-1020x533.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-1200x627.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-1180x617.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-960x502.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-240x125.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-375x196.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-520x272.png 520w\" sizes=\"(max-width: 1458px) 100vw, 1458px\">\u003c/p>\n\u003cp>\u003cstrong>China's small share\u003c/strong>\u003c/p>\n\u003cp>China, for its part, imports quite a bit of wine. Very little, however, comes from the U.S.\u003c/p>\n\u003cp>China imported some $2.37 billion worth of wine in 2016, most of which came from the European Union. Only \u003ca href=\"https://atlas.media.mit.edu/en/visualize/tree_map/hs92/export/usa/show/2204/2016/\">$76 million\u003c/a>, or 2.2 percent, was American.\u003c/p>\n\u003cp>That puts China sixth among top destinations for U.S. wine exports, with a share of about 5 percent.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM.png\" alt=\"China Loves French Wine\" width=\"1476\" height=\"794\" class=\"aligncenter size-full wp-image-126759\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM.png 1476w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-160x86.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-800x430.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-768x413.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-1020x549.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-1200x646.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-1180x635.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-960x516.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-240x129.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-375x202.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-520x280.png 520w\" sizes=\"(max-width: 1476px) 100vw, 1476px\">\u003c/p>\n\u003cp>These \u003ca href=\"https://www.adelaide.edu.au/wine-econ/pubs/working_papers/WP0517.pdf\">figures underestimate\u003c/a> the true value somewhat because more than half of Hong Kong's imports are then shipped or smuggled to China. Even allowing for these adjustments, Chinese consumption of U.S. wine makes up less than 1 percent of the total value of American production.\u003c/p>\n\u003cp>It's clear that at the moment China is not all that important to most California wine producers. Why then are U.S. wine producers anxious about new tariffs disrupting trade to this relatively minor market?\u003c/p>\n\u003cp>It's all about the future. Although per capita consumption of wine in China remains very low, China is the world's fastest-growing wine market and is expected to soon become the second largest, after the U.S.\u003c/p>\n\u003cp>From 2000 to 2016, \u003ca href=\"https://www.adelaide.edu.au/wine-econ/pubs/working_papers/WP0517.pdf\">Chinese wine consumption soared\u003c/a> from 219 million liters in 2000 to 1.24 billion liters in 2016. \u003ca href=\"https://www.adelaide.edu.au/wine-econ/pubs/working_papers/WP0517.pdf\">Some observers estimate\u003c/a> growth was even higher. Much of that consumption was imported — especially in the premium wine segment.\u003c/p>\n\u003cp>Economists \u003ca href=\"https://www.cambridge.org/core/books/wine-globalization/asia-and-other-emerging-regions/85F1403DA98F8B4BB57F837734D91589\">who have studied these markets\u003c/a> project further significant growth in China's demand for wine, including premium wine imports.\u003c/p>\n\u003cp>This would make getting pushed out of China especially troubling at a time when global per-capita wine consumption has been declining, especially in Europe.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM.png\" alt=\"Surging Wine Import\" width=\"1482\" height=\"750\" class=\"aligncenter size-full wp-image-126758\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM.png 1482w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-160x81.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-800x405.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-768x389.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-1020x516.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-1200x607.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-1180x597.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-960x486.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-240x121.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-375x190.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-520x263.png 520w\" sizes=\"(max-width: 1482px) 100vw, 1482px\">\u003c/p>\n\u003cp>\u003cstrong>Already at a disadvantage\u003c/strong>\u003c/p>\n\u003cp>Even without the new tax, U.S. exporters were facing a tilted playing field that would have constrained the potential for increasing California's market share.\u003c/p>\n\u003cp>Without the new tariffs, China already collected a tariff of 14 percent on most U.S. wine — though it can reach as high as 20 percent in some categories. In contrast, \u003ca href=\"https://www.adelaide.edu.au/wine-econ/pubs/working_papers/WP0517.pdf\">wine from some countries\u003c/a>, such as Chile, Georgia, New Zealand and, starting next year, Australia, enter China duty-free.\u003c/p>\n\u003cp>With the new tariff in effect, most American wines will incur duties of 29 percent.\u003c/p>\n\u003cp>Hong Kong, however, does offer a back door to U.S. wine. The China-governed island phased out its own steep tariffs on wine imports a decade ago. This has created an incentive for smuggling.\u003c/p>\n\u003cp>\u003cstrong>A market lost?\u003c/strong>\u003c/p>\n\u003cp>So what does all this mean?\u003c/p>\n\u003cp>Given the small share of total U.S. wine currently going to China, the new tariff would not likely have a material effect on the American wine industry, whether in terms of domestic prices or producer bottom lines. Still, it will be disruptive for particular businesses especially in the near term.\u003c/p>\n\u003cp>The real concern for American wine producers is that high tariffs applied today may make U.S. wine too expensive and cause them to miss out as hundreds of millions of Chinese middle-income consumers increase their wine consumption over the next decade.\u003c/p>\n\u003cp>More broadly, if the trade spat escalates to a trade war, serious damage will be done to all of U.S. agriculture, including grape and wine producers. Even more troubling, if the loss of trade causes broader damage to the U.S. economy, it could even affect demand for California wine in its most important market: the United States.\u003c/p>\n\u003cp>\u003cem>This story comes to us from \u003c/em>\u003ca href=\"https://theconversation.com/us/\">The Conversation\u003c/a>\u003cem>, an independent source of news and global perspectives from the academic and research community.\u003c/em> \u003cem>Julian M. Alsten is director of the Robert Mondavi Institute Center for Wine Economics, University of California, Davis. Daniel Sumner is a Frank H. Buck, Jr., distinguished professor of Agricultural and Resource Economics, University of California, Davis. Olena Sambucci is a postdoctoral scholar in Agricultural and Resource Economics, University of California, Davis.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "California produces about 85 percent of American wine, which is worth about $1.5 billion in exports. As of now, China imports little U.S. wine, but it's one of the world's fastest-growing markets.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>California's vintners and grape growers are among the latest potential victims in the escalating trade spat between the U.S. and China.\u003c/p>\n\u003cp>Responding to U.S. plans to impose import duties on goods from China, the Chinese Ministry of Commerce \u003ca href=\"https://www.nytimes.com/2018/04/01/world/asia/china-tariffs-united-states.html\">reciprocated\u003c/a> by introducing new tariffs on 128 U.S. products, including an additional 15 percent import tariff on wine.\u003c/p>\n\u003cp>Wine producers in California are concerned about the immediate and longer-term implications of this new tariff, on top of those already in place. \u003ca href=\"http://www.lodinews.com/news/article_cb943f44-395d-11e8-9d3b-5b199814232a.html\">Reports have already begun to circulate\u003c/a> about orders being canceled, redirected or renegotiated as a result.\u003c/p>\n\u003cp>How worried should U.S. winemakers be?\u003c/p>\n\u003cp>\u003cstrong>The U.S. wine industry\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The U.S. is a major player in the global wine industry both in terms of consumption and production.\u003c/p>\n\u003cp>Americans \u003ca href=\"https://www.cambridge.org/core/books/wine-globalization/united-states/F91DB4F30BC37145AC9B92F37C2AA5D7\">consumed 3.59 billion liters of wine\u003c/a> in 2016, or about 11.1 liters per person. About a third of that was imported.\u003c/p>\n\u003cp>In terms of production, the U.S. \u003ca href=\"http://www.wineinstitute.org/files/World_Wine_Production_by_Country_2015.pdf\">ranks fourth\u003c/a> after Italy, France and Spain — \u003ca href=\"https://www.wineinstitute.org/resources/statistics/article83\">making more than 3 billion liters\u003c/a> in 2016. California produced about 85 percent of that.\u003c/p>\n\u003cp>While the vast majority of U.S. wine is consumed domestically, about 10 percent is shipped overseas. In 2017, the U.S. \u003ca href=\"https://www.cambridge.org/core/books/wine-globalization/united-states/F91DB4F30BC37145AC9B92F37C2AA5D7\">exported 380 million liters\u003c/a> of wine worth $1.46 billion. Canada was the top destination, importing 28 percent of the total, followed by the U.K. with 15 percent, Hong Kong at 8 percent and Japan with 6 percent.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM.png\" alt=\"Biggest consumers of US Wine\" width=\"1458\" height=\"762\" class=\"aligncenter size-full wp-image-126757\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM.png 1458w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-160x84.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-800x418.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-768x401.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-1020x533.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-1200x627.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-1180x617.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-960x502.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-240x125.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-375x196.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-520x272.png 520w\" sizes=\"(max-width: 1458px) 100vw, 1458px\">\u003c/p>\n\u003cp>\u003cstrong>China's small share\u003c/strong>\u003c/p>\n\u003cp>China, for its part, imports quite a bit of wine. Very little, however, comes from the U.S.\u003c/p>\n\u003cp>China imported some $2.37 billion worth of wine in 2016, most of which came from the European Union. Only \u003ca href=\"https://atlas.media.mit.edu/en/visualize/tree_map/hs92/export/usa/show/2204/2016/\">$76 million\u003c/a>, or 2.2 percent, was American.\u003c/p>\n\u003cp>That puts China sixth among top destinations for U.S. wine exports, with a share of about 5 percent.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM.png\" alt=\"China Loves French Wine\" width=\"1476\" height=\"794\" class=\"aligncenter size-full wp-image-126759\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM.png 1476w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-160x86.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-800x430.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-768x413.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-1020x549.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-1200x646.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-1180x635.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-960x516.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-240x129.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-375x202.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-520x280.png 520w\" sizes=\"(max-width: 1476px) 100vw, 1476px\">\u003c/p>\n\u003cp>These \u003ca href=\"https://www.adelaide.edu.au/wine-econ/pubs/working_papers/WP0517.pdf\">figures underestimate\u003c/a> the true value somewhat because more than half of Hong Kong's imports are then shipped or smuggled to China. Even allowing for these adjustments, Chinese consumption of U.S. wine makes up less than 1 percent of the total value of American production.\u003c/p>\n\u003cp>It's clear that at the moment China is not all that important to most California wine producers. Why then are U.S. wine producers anxious about new tariffs disrupting trade to this relatively minor market?\u003c/p>\n\u003cp>It's all about the future. Although per capita consumption of wine in China remains very low, China is the world's fastest-growing wine market and is expected to soon become the second largest, after the U.S.\u003c/p>\n\u003cp>From 2000 to 2016, \u003ca href=\"https://www.adelaide.edu.au/wine-econ/pubs/working_papers/WP0517.pdf\">Chinese wine consumption soared\u003c/a> from 219 million liters in 2000 to 1.24 billion liters in 2016. \u003ca href=\"https://www.adelaide.edu.au/wine-econ/pubs/working_papers/WP0517.pdf\">Some observers estimate\u003c/a> growth was even higher. Much of that consumption was imported — especially in the premium wine segment.\u003c/p>\n\u003cp>Economists \u003ca href=\"https://www.cambridge.org/core/books/wine-globalization/asia-and-other-emerging-regions/85F1403DA98F8B4BB57F837734D91589\">who have studied these markets\u003c/a> project further significant growth in China's demand for wine, including premium wine imports.\u003c/p>\n\u003cp>This would make getting pushed out of China especially troubling at a time when global per-capita wine consumption has been declining, especially in Europe.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM.png\" alt=\"Surging Wine Import\" width=\"1482\" height=\"750\" class=\"aligncenter size-full wp-image-126758\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM.png 1482w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-160x81.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-800x405.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-768x389.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-1020x516.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-1200x607.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-1180x597.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-960x486.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-240x121.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-375x190.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-520x263.png 520w\" sizes=\"(max-width: 1482px) 100vw, 1482px\">\u003c/p>\n\u003cp>\u003cstrong>Already at a disadvantage\u003c/strong>\u003c/p>\n\u003cp>Even without the new tax, U.S. exporters were facing a tilted playing field that would have constrained the potential for increasing California's market share.\u003c/p>\n\u003cp>Without the new tariffs, China already collected a tariff of 14 percent on most U.S. wine — though it can reach as high as 20 percent in some categories. In contrast, \u003ca href=\"https://www.adelaide.edu.au/wine-econ/pubs/working_papers/WP0517.pdf\">wine from some countries\u003c/a>, such as Chile, Georgia, New Zealand and, starting next year, Australia, enter China duty-free.\u003c/p>\n\u003cp>With the new tariff in effect, most American wines will incur duties of 29 percent.\u003c/p>\n\u003cp>Hong Kong, however, does offer a back door to U.S. wine. The China-governed island phased out its own steep tariffs on wine imports a decade ago. This has created an incentive for smuggling.\u003c/p>\n\u003cp>\u003cstrong>A market lost?\u003c/strong>\u003c/p>\n\u003cp>So what does all this mean?\u003c/p>\n\u003cp>Given the small share of total U.S. wine currently going to China, the new tariff would not likely have a material effect on the American wine industry, whether in terms of domestic prices or producer bottom lines. Still, it will be disruptive for particular businesses especially in the near term.\u003c/p>\n\u003cp>The real concern for American wine producers is that high tariffs applied today may make U.S. wine too expensive and cause them to miss out as hundreds of millions of Chinese middle-income consumers increase their wine consumption over the next decade.\u003c/p>\n\u003cp>More broadly, if the trade spat escalates to a trade war, serious damage will be done to all of U.S. agriculture, including grape and wine producers. Even more troubling, if the loss of trade causes broader damage to the U.S. economy, it could even affect demand for California wine in its most important market: the United States.\u003c/p>\n\u003cp>\u003cem>This story comes to us from \u003c/em>\u003ca href=\"https://theconversation.com/us/\">The Conversation\u003c/a>\u003cem>, an independent source of news and global perspectives from the academic and research community.\u003c/em> \u003cem>Julian M. Alsten is director of the Robert Mondavi Institute Center for Wine Economics, University of California, Davis. Daniel Sumner is a Frank H. Buck, Jr., distinguished professor of Agricultural and Resource Economics, University of California, Davis. Olena Sambucci is a postdoctoral scholar in Agricultural and Resource Economics, University of California, Davis.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"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.",
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"masters-of-scale": {
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},
"mindshift": {
"id": "mindshift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"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.",
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"onourwatch": {
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"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?",
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"planet-money": {
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"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.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"link": "/radio/program/planet-money",
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"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
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