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Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"amy-sherman":{"type":"authors","id":"5020","meta":{"index":"authors_1591205172","id":"5020","found":true},"name":"Amy Sherman","firstName":"Amy","lastName":"Sherman","slug":"amy-sherman","email":"cookingwithamyblog@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Amy Sherman began blogging in 2003, because all her\r\nfriends and family were constantly asking her where\r\nand what to eat. Three months after it launched,\r\nForbes chose her blog, \u003cstrong>Cooking with Amy\u003c/strong>, as one of the\r\ntop five best food blogs, praising her writing as\r\n“smart, cozy and witty”. Since then her blog has been\r\nfeatured and recipes reprinted in many newspapers and\r\nmagazines in the U.S. and the world.\r\n\r\nIn addition to regularly updating her blog, Amy is a\r\nguest contributor to the Epicurious.com blog, and\r\nContributing Editor of Glam Dish. She also writes\r\nrestaurant reviews for SF Station.\r\n\r\nHer focus on \u003cstrong>Bay Area Bites\u003c/strong> is primarily cookbook\r\nreviews along with some interviews and current events.\r\n\r\nAmy is a recipe developer and freelance food writer.\r\nShe is author of \u003cstrong>WinePassport: Portugal\u003c/strong> and wrote the new introduction to the classic cookbook, \u003cstrong>Jane Grigson’s Vegetable Book\u003c/strong>, published by the University of Nebraska Press. She recently completed 45 recipes for a Williams-Sonoma cookbook and wrote her first piece for VIA magazine.\r\n\r\nShe is currently serving on the board of the San Francisco Professional Food Society and is a member of the International Association of Culinary Professionals. Amy lives in San Francisco with her husband, tech journalist Lee Sherman.","avatar":"https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Amy Sherman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/amy-sherman"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_45192":{"type":"posts","id":"bayareabites_45192","meta":{"index":"posts_1591205157","site":"bayareabites","id":"45192","score":null,"sort":[1341002202000]},"guestAuthors":[],"slug":"dogpatch-wineworks-is-open-for-tasting","title":"Dogpatch WineWorks Is Open For Tasting","publishDate":1341002202,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0407.jpg\" alt=\"Dogpatch WineWorks open for tasting\" title=\"Dogpatch WineWorks open for tasting\" width=\"500\" height=\"392\" class=\"alignnone size-full wp-image-45254\">\u003c/p>\n\u003cp>Bay Area folks who like to sip on small production, artisanal wines in gritty urban settings can add another spot to their growing list. \u003ca href=\"http://www.dpwineworks.com/\">Dogpatch WineWorks\u003c/a> has just opened its doors to a new \u003ca href=\"http://www.dpwineworks.com/index.php?p=tastingroom\">tasting room\u003c/a> among the hip restaurants and converted warehouses in San Francisco's historic Dogpatch neighborhood. For the past year the winery has been operating a custom crush facility for locals who want to make their own wines. Now, WineWorks is building a list of partner wineries who will also pay to make wine on premises and will have their wines featured at the tasting bar which fronts a 15,000 square foot winery. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/WineWorks2.jpg\" alt=\"Dogpatch WineWorks founders Dave Gifford and Kevin Doucet\" title=\"Dogpatch WineWorks founders Dave Gifford and Kevin Doucet\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-45193\">\u003cbr>\n\u003cem>Dogpatch WineWorks founders Dave Gifford and Kevin Doucet\u003c/em>\u003c/p>\n\u003cp>The neighborhood's mix of retail and manufacturing appealed to founders Dave Gifford and Kevin Doucet. \"We like it because people still make things here, and that's what we're doing,\" said Gifford who left the restaurant industry to begin working in wine ten years ago. \"I think this is really a new model we are trying here with a tasting room and custom winemaking in San Francisco,\" said co-founder Doucet who worked in the finance world for several years, earned a graduate degree in \u003ca href=\"http://en.wikipedia.org/wiki/Oenology\">oenology\u003c/a> in Australia and has invested in a handful of wine operations. One of those projects was \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/06/custom-winemaker-crushpad-grows-up/\">Crushpad\u003c/a>, in some ways the predecessor to WineWorks. \u003c/p>\n\u003cp>\u003ca href=\"http://www.crushpadwine.com/\">Crushpad\u003c/a>, which never had a tasting room at its Dogpatch facility, opened in San Francisco in 2004 as the first urban, custom crush facility. It broadened its clientele to include national and international members and eventually moved to Sonoma. After several years of rapid expansion, \u003ca href=\"http://www.winespectator.com/webfeature/show/id/46950\">the company is unfortunately facing financial troubles\u003c/a>. Gifford, who worked for Crushpad, credits the company for paving the way for WineWorks but he says his company is taking a different direction. \"I like the idea that you can stop by on your way home from work and check on your wine. You don't have to spend a day driving out to the wine country and back.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/WineWOrks4.jpg\" alt=\"Wine Menu at Dogpatch WineWorks\" title=\"Wine Menu at Dogpatch WineWorks\" width=\"500\" height=\"390\" class=\"alignnone size-full wp-image-45194\">\u003c/p>\n\u003cp>Tasting room visitors enter this former cannery off Third Street and can saddle up to a handsome wine bar made of reclaimed redwood from old wine barrels. Folks can order a 2 oz. taste, 5 oz. pour, a featured flight or a bottle and can drink it visiting at the bar or resting in one of the comfy, worn leather couches. On my recent visit, I didn't have much competition bellying up to the bar since the tasting room had just opened. I tried a Rhone flight from WineWork's first two commercial clients, \u003ca href=\"http://www.jazzcellars.com/\">Jazz Cellars\u003c/a> and \u003ca href=\"http://www.qualiawines.com/storefront/\">Qualia\u003c/a>. I would recommend the Roussanne-Marsanne from Jazz and an estate Syrah from Qualia.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0408.jpg\" alt=\"Rhone flight tasting at WineWorks\" title=\"Rhone flight tasting at WineWorks\" width=\"500\" height=\"390\" class=\"alignnone size-full wp-image-45251\">\u003c/p>\n\u003cp>Despite the excitement around the new tasting bar, Doucet and Gifford say their priority is to be a production winery. \"We are an incubator to help others realize their dream of making wine,\" says Doucet. And just how do they do that? The way a custom crush facility, or in urban winery parlance, 'collective' works is this -- a person, or group of friends, sign up to make a barrel of wine. They choose a varietal they really like say, Cabernet Sauvignon. The WineWorks staff then sits down with them and talks about the style of wine they like and recommends one of their premium vineyards such as in the red hot, new \u003ca href=\"http://coombsvillenapa.org/\">Coombsville AVA\u003c/a> above Napa. Then a contract is signed and during harvest the grapes are picked and brought for delivery to the loading docks on the back side of the winery's cavernous space. At that point the winemaking process begins. Clients can be involved as little or as much as they like. It can take months or years for the wine to mature, depending on the varietal. \"Some people maybe come once or twice in a year and others show up here in the morning before we even do,\" says Doucet. Clients pay between $6,000 to $10,000 to make a barrel, depending on the grape. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/WineWorks3.jpg\" alt=\"WineWorks client wine barrels\" title=\"WineWorks client wine barrels\" width=\"500\" height=\"399\" class=\"alignnone size-full wp-image-45197\">\u003cbr>\n\u003cem>WineWorks' client wine barrels and the \u003ca href=\"http://en.wikipedia.org/wiki/Winemaking\">destemmer\u003c/a> on the right\u003c/em>\u003c/p>\n\u003cp>The timing may be just right for WineWorks' new tasting room as the Dogpatch is not only becoming one of the best, new food neighborhoods in San Francisco but is slowly becoming a destination for local wine lovers. Just a few blocks away, also on busy Third Street, \u003ca href=\"http://www.yieldandpause.com/\">Yield Wine Bar\u003c/a> pours organic wines; \u003ca href=\"http://www.digwinesf.com/\">Dig\u003c/a> is a neighborhood wine shop, with tastings, next to the popular restaurant \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a>; and a few independent, commercial cellars have also moved into the neighborhood, some with dreams of opening tasting rooms. Also, hardworking winemakers love beer and \u003ca href=\"http://www.magnoliapub.com/\">Magnolia Pub\u003c/a> in the Haight will soon be opening a brewery on Third Street, right across from Dogpatch WineWorks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dpwineworks.com/\">Dogpatch WineWorks\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/H5Lp\">Map\u003c/a>\u003cbr>\n2455 3rd Street, San Francisco, CA\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 525-4440\u003cbr>\n\u003cstrong>Hours:\u003c/strong> \u003ca href=\"http://www.dpwineworks.com/index.php?p=tastingroom\">Tasting Room\u003c/a>\u003cbr>\nThursday: 4pm - 8pm\u003cbr>\nFriday: 4pm - 8pm\u003cbr>\nSaturday: 12pm - 7pm\u003cbr>\nSunday: 12pm - 5pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/dpwineworks\">@DPWineWorks\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/DogpatchWineWorks\">Dogpatch WineWorks\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"One of San Francisco's newest urban wineries opens a tasting room in the Dogpatch.","status":"publish","parent":0,"modified":1341004055,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":831},"headData":{"title":"Dogpatch WineWorks Is Open For Tasting | KQED","description":"One of San Francisco's newest urban wineries opens a tasting room in the Dogpatch.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Dogpatch WineWorks Is Open For Tasting","datePublished":"2012-06-29T20:36:42.000Z","dateModified":"2012-06-29T21:07:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"45192 http://blogs.kqed.org/bayareabites/?p=45192","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/29/dogpatch-wineworks-is-open-for-tasting/","disqusTitle":"Dogpatch WineWorks Is Open For Tasting","path":"/bayareabites/45192/dogpatch-wineworks-is-open-for-tasting","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0407.jpg\" alt=\"Dogpatch WineWorks open for tasting\" title=\"Dogpatch WineWorks open for tasting\" width=\"500\" height=\"392\" class=\"alignnone size-full wp-image-45254\">\u003c/p>\n\u003cp>Bay Area folks who like to sip on small production, artisanal wines in gritty urban settings can add another spot to their growing list. \u003ca href=\"http://www.dpwineworks.com/\">Dogpatch WineWorks\u003c/a> has just opened its doors to a new \u003ca href=\"http://www.dpwineworks.com/index.php?p=tastingroom\">tasting room\u003c/a> among the hip restaurants and converted warehouses in San Francisco's historic Dogpatch neighborhood. For the past year the winery has been operating a custom crush facility for locals who want to make their own wines. Now, WineWorks is building a list of partner wineries who will also pay to make wine on premises and will have their wines featured at the tasting bar which fronts a 15,000 square foot winery. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/WineWorks2.jpg\" alt=\"Dogpatch WineWorks founders Dave Gifford and Kevin Doucet\" title=\"Dogpatch WineWorks founders Dave Gifford and Kevin Doucet\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-45193\">\u003cbr>\n\u003cem>Dogpatch WineWorks founders Dave Gifford and Kevin Doucet\u003c/em>\u003c/p>\n\u003cp>The neighborhood's mix of retail and manufacturing appealed to founders Dave Gifford and Kevin Doucet. \"We like it because people still make things here, and that's what we're doing,\" said Gifford who left the restaurant industry to begin working in wine ten years ago. \"I think this is really a new model we are trying here with a tasting room and custom winemaking in San Francisco,\" said co-founder Doucet who worked in the finance world for several years, earned a graduate degree in \u003ca href=\"http://en.wikipedia.org/wiki/Oenology\">oenology\u003c/a> in Australia and has invested in a handful of wine operations. One of those projects was \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/06/custom-winemaker-crushpad-grows-up/\">Crushpad\u003c/a>, in some ways the predecessor to WineWorks. \u003c/p>\n\u003cp>\u003ca href=\"http://www.crushpadwine.com/\">Crushpad\u003c/a>, which never had a tasting room at its Dogpatch facility, opened in San Francisco in 2004 as the first urban, custom crush facility. It broadened its clientele to include national and international members and eventually moved to Sonoma. After several years of rapid expansion, \u003ca href=\"http://www.winespectator.com/webfeature/show/id/46950\">the company is unfortunately facing financial troubles\u003c/a>. Gifford, who worked for Crushpad, credits the company for paving the way for WineWorks but he says his company is taking a different direction. \"I like the idea that you can stop by on your way home from work and check on your wine. You don't have to spend a day driving out to the wine country and back.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/WineWOrks4.jpg\" alt=\"Wine Menu at Dogpatch WineWorks\" title=\"Wine Menu at Dogpatch WineWorks\" width=\"500\" height=\"390\" class=\"alignnone size-full wp-image-45194\">\u003c/p>\n\u003cp>Tasting room visitors enter this former cannery off Third Street and can saddle up to a handsome wine bar made of reclaimed redwood from old wine barrels. Folks can order a 2 oz. taste, 5 oz. pour, a featured flight or a bottle and can drink it visiting at the bar or resting in one of the comfy, worn leather couches. On my recent visit, I didn't have much competition bellying up to the bar since the tasting room had just opened. I tried a Rhone flight from WineWork's first two commercial clients, \u003ca href=\"http://www.jazzcellars.com/\">Jazz Cellars\u003c/a> and \u003ca href=\"http://www.qualiawines.com/storefront/\">Qualia\u003c/a>. I would recommend the Roussanne-Marsanne from Jazz and an estate Syrah from Qualia.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0408.jpg\" alt=\"Rhone flight tasting at WineWorks\" title=\"Rhone flight tasting at WineWorks\" width=\"500\" height=\"390\" class=\"alignnone size-full wp-image-45251\">\u003c/p>\n\u003cp>Despite the excitement around the new tasting bar, Doucet and Gifford say their priority is to be a production winery. \"We are an incubator to help others realize their dream of making wine,\" says Doucet. And just how do they do that? The way a custom crush facility, or in urban winery parlance, 'collective' works is this -- a person, or group of friends, sign up to make a barrel of wine. They choose a varietal they really like say, Cabernet Sauvignon. The WineWorks staff then sits down with them and talks about the style of wine they like and recommends one of their premium vineyards such as in the red hot, new \u003ca href=\"http://coombsvillenapa.org/\">Coombsville AVA\u003c/a> above Napa. Then a contract is signed and during harvest the grapes are picked and brought for delivery to the loading docks on the back side of the winery's cavernous space. At that point the winemaking process begins. Clients can be involved as little or as much as they like. It can take months or years for the wine to mature, depending on the varietal. \"Some people maybe come once or twice in a year and others show up here in the morning before we even do,\" says Doucet. Clients pay between $6,000 to $10,000 to make a barrel, depending on the grape. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/WineWorks3.jpg\" alt=\"WineWorks client wine barrels\" title=\"WineWorks client wine barrels\" width=\"500\" height=\"399\" class=\"alignnone size-full wp-image-45197\">\u003cbr>\n\u003cem>WineWorks' client wine barrels and the \u003ca href=\"http://en.wikipedia.org/wiki/Winemaking\">destemmer\u003c/a> on the right\u003c/em>\u003c/p>\n\u003cp>The timing may be just right for WineWorks' new tasting room as the Dogpatch is not only becoming one of the best, new food neighborhoods in San Francisco but is slowly becoming a destination for local wine lovers. Just a few blocks away, also on busy Third Street, \u003ca href=\"http://www.yieldandpause.com/\">Yield Wine Bar\u003c/a> pours organic wines; \u003ca href=\"http://www.digwinesf.com/\">Dig\u003c/a> is a neighborhood wine shop, with tastings, next to the popular restaurant \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a>; and a few independent, commercial cellars have also moved into the neighborhood, some with dreams of opening tasting rooms. Also, hardworking winemakers love beer and \u003ca href=\"http://www.magnoliapub.com/\">Magnolia Pub\u003c/a> in the Haight will soon be opening a brewery on Third Street, right across from Dogpatch WineWorks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dpwineworks.com/\">Dogpatch WineWorks\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/H5Lp\">Map\u003c/a>\u003cbr>\n2455 3rd Street, San Francisco, CA\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 525-4440\u003cbr>\n\u003cstrong>Hours:\u003c/strong> \u003ca href=\"http://www.dpwineworks.com/index.php?p=tastingroom\">Tasting Room\u003c/a>\u003cbr>\nThursday: 4pm - 8pm\u003cbr>\nFriday: 4pm - 8pm\u003cbr>\nSaturday: 12pm - 7pm\u003cbr>\nSunday: 12pm - 5pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/dpwineworks\">@DPWineWorks\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/DogpatchWineWorks\">Dogpatch WineWorks\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/45192/dogpatch-wineworks-is-open-for-tasting","authors":["5101"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2638","bayareabites_1875","bayareabites_90","bayareabites_119"],"tags":["bayareabites_1137","bayareabites_10558","bayareabites_2804","bayareabites_10557","bayareabites_10556"],"featImg":"bayareabites_45193","label":"bayareabites"},"bayareabites_34354":{"type":"posts","id":"bayareabites_34354","meta":{"index":"posts_1591205157","site":"bayareabites","id":"34354","score":null,"sort":[1319569321000]},"guestAuthors":[],"slug":"what-i-did-at-wine-camp","title":"What I Did At Wine Camp","publishDate":1319569321,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/IMG_2051.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/IMG_2051.jpg\" alt=\"Andrea sorting grapes\" title=\"Andrea sorting grapes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34389\">\u003c/a>\u003c/p>\n\u003cp>The warm days of summer might be over but it’s the middle of grape harvest and for wine lovers that means the chance to go back to camp. Some local wineries offer harvest immersions also known as “Crush Camps” which are half day stints to several day excursions offering hands on winemaking. The serious wine camper might start very early in the morning to pick grapes alongside day laborers who have been working since 2 am. If you are not that committed, you can start the process, as I did, once the fruit has arrived at the winery. I went to \"day camp\" at \u003ca href=\"http://www.crushpadwine.com/\">Crushpad\u003c/a> in Sonoma, a custom crush facility where I have been making wine for nearly a year. My first task was to remove leaves, rocks and bad grapes from freshly picked Sonoma Coast Pinot Noir clusters. A conveyer belt then dropped the grapes into a giant destemmer. I am afraid I let a few unwanted items go by in my effort to learn the task.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/IMG_2059.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/IMG_2059.jpg\" alt=\"Andrea punching down fermenting grapes\" title=\"Andrea punching down fermenting grapes\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-34363\">\u003c/a>\u003c/p>\n\u003cp>Nearby the destemmer, red grapes were fermenting in open plastic bins. I had heard the term, \"punch down,\" but never knew exactly what it meant. Well, nothing like actually doing a task to get a first hand understanding. A punch down is where you punch the cap of a fermenting batch of grapes to pull the color and flavors out, move yeasts back down into the wine \u003ca href=\"http://en.wikipedia.org/wiki/Must\">must\u003c/a>, and prevent potential bacteria from growing on the exposed top layer. These grapes had already sat in a cold soak for four to five days, a process where winemakers gauge sugar and future alcohol levels. After the cold room, the white grapes head to a big press and are crushed into juice before fermentation. Red grapes are a little more complicated. To put it simply, they are first fermented with the skins on then pressed and the juice goes through a secondary fermentation before going into barrels to age. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/IMG_2045.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/IMG_2045.jpg\" alt=\"andrea and another crush camper steralizing\" title=\"andrea and another crush camper steralizing\" width=\"370\" height=\"500\" class=\"alignnone size-full wp-image-34371\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My fellow campers, about half a dozen, and I were constantly washing our hands. Turns out the inside of a winery needs to be about as sterile as a hospital. Pesky yeasts will attach to your hands, clothes and other instruments and you don’t want those yeasts getting into a different wine batch with a different formula. \u003c/p>\n\u003cp>Before I could even break into a sweat, Crushpad’s Stu Ake, who was a great camp counselor, took us on a tour of the rest of the wine making process. This included several levels of fermentation, aging and barrel tasting. We tasted a Napa Valley Zinfandel from Howell Mountain that, I was told, needed six more months of aging. It was bursting with tannins.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/IMG_2075.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/IMG_2075.jpg\" alt=\"Crushpad's Stu Ake leading barrel tasting\" title=\"Crushpad's Stu Ake leading barrel tasting\" width=\"500\" height=\"360\" class=\"alignnone size-full wp-image-34470\">\u003c/a>\u003c/p>\n\u003cp>I did a half day crush camp but if you want to check out one for yourself, consider that many wineries offer their wine club members harvest experiences. Meantime, here are a few suggestions from day camps to expensive, fantasy crush camps. If you have a recommendation, let us know!\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://sterlingvineyards.com/age_gateway?destination=home\">Sterling Vineyards\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crushpadwine.com\">Crushpad\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.stsupery.com/events/\">St Supery Harvest Experience\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.schramsberg.com/news/campschramsberg.html\">Schramsberg \u003c/a> -- A multi-day, hands on, sparkling wine immersion.\u003c/li>\n\u003cli>\u003ca href=\"http://www.sonomagrapecamp.com\">Sonoma County Grape Camp\u003c/a> -- A fantasy grape camp. Several wineries get together and participate in a three day, high end, harvest immersion.\u003c/li>\n\u003c/ul>\n\u003cp>And I leave you with this, what I thought of the entire day at crush camp:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"410\" src=\"http://www.youtube.com/embed/MiCwDBJB5Y0\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n","blocks":[],"excerpt":"Grape harvest is in full production and so are a number of Crush Camps, or harvest experiences, that give vinophiles a chance to do hands on winemaking.","status":"publish","parent":0,"modified":1319569321,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/MiCwDBJB5Y0"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":561},"headData":{"title":"What I Did At Wine Camp | KQED","description":"Grape harvest is in full production and so are a number of Crush Camps, or harvest experiences, that give vinophiles a chance to do hands on winemaking.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"What I Did At Wine Camp","datePublished":"2011-10-25T19:02:01.000Z","dateModified":"2011-10-25T19:02:01.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"34354 http://blogs.kqed.org/bayareabites/?p=34354","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/10/25/what-i-did-at-wine-camp/","disqusTitle":"What I Did At Wine Camp","path":"/bayareabites/34354/what-i-did-at-wine-camp","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/IMG_2051.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/IMG_2051.jpg\" alt=\"Andrea sorting grapes\" title=\"Andrea sorting grapes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34389\">\u003c/a>\u003c/p>\n\u003cp>The warm days of summer might be over but it’s the middle of grape harvest and for wine lovers that means the chance to go back to camp. Some local wineries offer harvest immersions also known as “Crush Camps” which are half day stints to several day excursions offering hands on winemaking. The serious wine camper might start very early in the morning to pick grapes alongside day laborers who have been working since 2 am. If you are not that committed, you can start the process, as I did, once the fruit has arrived at the winery. I went to \"day camp\" at \u003ca href=\"http://www.crushpadwine.com/\">Crushpad\u003c/a> in Sonoma, a custom crush facility where I have been making wine for nearly a year. My first task was to remove leaves, rocks and bad grapes from freshly picked Sonoma Coast Pinot Noir clusters. A conveyer belt then dropped the grapes into a giant destemmer. I am afraid I let a few unwanted items go by in my effort to learn the task.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/IMG_2059.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/IMG_2059.jpg\" alt=\"Andrea punching down fermenting grapes\" title=\"Andrea punching down fermenting grapes\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-34363\">\u003c/a>\u003c/p>\n\u003cp>Nearby the destemmer, red grapes were fermenting in open plastic bins. I had heard the term, \"punch down,\" but never knew exactly what it meant. Well, nothing like actually doing a task to get a first hand understanding. A punch down is where you punch the cap of a fermenting batch of grapes to pull the color and flavors out, move yeasts back down into the wine \u003ca href=\"http://en.wikipedia.org/wiki/Must\">must\u003c/a>, and prevent potential bacteria from growing on the exposed top layer. These grapes had already sat in a cold soak for four to five days, a process where winemakers gauge sugar and future alcohol levels. After the cold room, the white grapes head to a big press and are crushed into juice before fermentation. Red grapes are a little more complicated. To put it simply, they are first fermented with the skins on then pressed and the juice goes through a secondary fermentation before going into barrels to age. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/IMG_2045.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/IMG_2045.jpg\" alt=\"andrea and another crush camper steralizing\" title=\"andrea and another crush camper steralizing\" width=\"370\" height=\"500\" class=\"alignnone size-full wp-image-34371\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My fellow campers, about half a dozen, and I were constantly washing our hands. Turns out the inside of a winery needs to be about as sterile as a hospital. Pesky yeasts will attach to your hands, clothes and other instruments and you don’t want those yeasts getting into a different wine batch with a different formula. \u003c/p>\n\u003cp>Before I could even break into a sweat, Crushpad’s Stu Ake, who was a great camp counselor, took us on a tour of the rest of the wine making process. This included several levels of fermentation, aging and barrel tasting. We tasted a Napa Valley Zinfandel from Howell Mountain that, I was told, needed six more months of aging. It was bursting with tannins.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/IMG_2075.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/IMG_2075.jpg\" alt=\"Crushpad's Stu Ake leading barrel tasting\" title=\"Crushpad's Stu Ake leading barrel tasting\" width=\"500\" height=\"360\" class=\"alignnone size-full wp-image-34470\">\u003c/a>\u003c/p>\n\u003cp>I did a half day crush camp but if you want to check out one for yourself, consider that many wineries offer their wine club members harvest experiences. Meantime, here are a few suggestions from day camps to expensive, fantasy crush camps. If you have a recommendation, let us know!\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://sterlingvineyards.com/age_gateway?destination=home\">Sterling Vineyards\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crushpadwine.com\">Crushpad\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.stsupery.com/events/\">St Supery Harvest Experience\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.schramsberg.com/news/campschramsberg.html\">Schramsberg \u003c/a> -- A multi-day, hands on, sparkling wine immersion.\u003c/li>\n\u003cli>\u003ca href=\"http://www.sonomagrapecamp.com\">Sonoma County Grape Camp\u003c/a> -- A fantasy grape camp. Several wineries get together and participate in a three day, high end, harvest immersion.\u003c/li>\n\u003c/ul>\n\u003cp>And I leave you with this, what I thought of the entire day at crush camp:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"410\" src=\"http://www.youtube.com/embed/MiCwDBJB5Y0\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/34354/what-i-did-at-wine-camp","authors":["5101"],"categories":["bayareabites_752","bayareabites_64","bayareabites_119"],"tags":["bayareabites_9817","bayareabites_1137","bayareabites_9822","bayareabites_9819","bayareabites_9818","bayareabites_9821","bayareabites_9823","bayareabites_9824","bayareabites_9820"],"featImg":"bayareabites_34389","label":"bayareabites"},"bayareabites_29972":{"type":"posts","id":"bayareabites_29972","meta":{"index":"posts_1591205157","site":"bayareabites","id":"29972","score":null,"sort":[1309970856000]},"guestAuthors":[],"slug":"custom-winemaker-crushpad-grows-up","title":"Custom Winemaker Crushpad Grows Up","publishDate":1309970856,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_29997\" class=\"wp-caption alignleft\" style=\"max-width: 285px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Crushpad2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Crushpad2.jpg\" alt=\"Crushpad banner\" title=\"Crushpad banner\" width=\"285\" height=\"450\" class=\"size-full wp-image-29997\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Photo credit: Crushpad\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>From its San Francisco garagista roots to its new spot on the big stage in Sonoma, \u003ca href=\"http://www.crushpadwine.com\">Crushpad\u003c/a> is on the way to becoming a \u003ca href=\"http://en.wikipedia.org/wiki/Hewlett-Packard\">Hewlett Packard\u003c/a> success story for the wine industry. The custom crush operation, which was founded seven years ago in a Bay Area garage, just moved into its latest digs: The historic \u003ca href=\"http://www.sebastiani.com/\">Sebastiani Winery\u003c/a> near downtown Sonoma. The story behind how Crushpad got there may be just as interesting as the community winery’s plans for its new production space and experiential wine tasting bar.\u003cbr>\n\u003c/p>\n\u003cp>\u003cstrong>The Crushpad story\u003c/strong>\u003c/p>\n\u003cp>In 2002 \u003ca href=\"http://www.crushpadwine.com/_bios/michael_brill.php\">Michael Brill\u003c/a>, then a Silicon Valley software engineer, tore up his backyard in the Potrero Hill neighborhood of San Francisco and planted Pinot Noir grapes. By the 2003 harvest, Brill was making wine out of his tiny garage with the help of several volunteer neighbors. The urbanite enthusiasm to make wine and Brill’s difficulty holding down what had become a second job led him to launch Crushpad. One of the first custom crush facilities for hobbyists and small scale labels, it took off. Crushpad is now in \u003ca href=\"http://www.crushpadwine.com/make/bordeaux\">Bordeaux\u003c/a> and exploring Asia. Brill made a decision early on to source fruit from some of the best vineyards in California. This meant his model would be small lot, high-end wines. The minimum order is a barrel, which ranges in price from six thousand dollars to ten thousand dollars, depending on the type of fruit. \u003c/p>\n\u003cp>While Japanese pop stars and Hollywood film directors are among the clientele, public media producers, like myself, can get in on a \u003ca href=\"http://www.crushnet.com/groups/14530\">Share A Barrel program\u003c/a> which matches up ten folks for one barrel. When we bottle next month, I’ll get six cases of low oak Chardonnay from the Santa Lucia Highlands for which I had a Crushpad artist help me design my wine label. I also get to attend crush, blending and tasting sessions and other events. I harbor no fantasies of making money from wine making, it’s an expensive business. Still, about half of Crushpad’s clientele are commerce clients who pay for support in seeking licensing, promoting and selling their wines.\u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/63801170@N00/308904468/in/set-72157624740113324\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/crushpadwines.jpg\" alt=\"crushpad client wines\" title=\"crushpad client wines\" width=\"500\" height=\"416\" class=\"alignnone size-full wp-image-30059\">\u003c/a>\u003cbr>\n\u003cem>Crushpad client wine. Photo credit: Crushpad\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since it’s urban beginnings, Crushpad has offered \u003ca href=\"http://www.crushpadwine.com/make/crushnet\">Crushnet\u003c/a>, an online winemaking support service. \u003c/p>\n\u003cblockquote>\u003cp>“You can be sitting on your sofa in Shanghai drinking a glass of Bordeaux and see all the stats on your wine in Sonoma and when the time comes to do a final blend on your wine you can request barrel samples be shipped to you. The client can literally sit at their dining room table and meet with the winemaker over the phone, or Skype, and come up with the final blend,” says Mark Marinozzi, Vice President of Marketing for Crushpad.\u003c/p>\u003c/blockquote>\n\u003cp>The idea of buying grapes from a vineyard and paying a custom crush winery to make them into wine is nothing new. In fact, the high cost of land in places like Napa is what helped give custom crush facilities their start. During the recession larger companies like \u003ca href=\"http://www.bintobottle.com/\">Bin to Bottle\u003c/a>, \u003ca href=\"http://owlridgews.com/\">Owl Ridge Services\u003c/a> and \u003ca href=\"http://www.napawineco.com/index.html\">Napa Wine Company\u003c/a> benefited from growers with unsold grapes. But smaller custom crush places that serve hobbyists and small commercial labels, like Crushpad, saw their non-commerce clients dip. But now they are seeing an uptick and just this week an indy custom crush facility called \u003ca href=\"http://www.dpwineworks.com/\">DogPatch WineWorks\u003c/a> launched in Crushpad’s home haunt. While this might be good news for DIY vinophiles, who miss making wine in the city, there is some \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/07/dogpatch_wineworks_replaces_cr.php\">controversy fermenting\u003c/a>. The folks behind WineWorks include a former Crushpad staff member and investor unhappy with the company’s move to the wine country.\u003c/p>\n\u003cp>\u003cstrong>Surviving the downturn\u003c/strong>\u003c/p>\n\u003cp>It can be hard to turn a profit when you are a custom crush facility sourcing expensive fruit and every member has a vote in how their wine is made. But the company’s high end, small lot production model may have helped them survive the recent recession. Marinozzi explains, \u003c/p>\n\u003cblockquote>\u003cp>\"A lot of the luxury brands that were in the 50,000 case range were very reliant on restaurants, bars and national chain accounts -- then the recession hit and they had to start discounting. You see brands go from $35.00 to $18.99. They were built up as a luxury player and now they are in Safeway.\"\u003c/p>\u003c/blockquote>\n\u003cp> Online flash sales and \u003ca href=\"http://cinderellawine.com/\">discount sites\u003c/a> have become commonplace as wineries try to reduce idle inventory. Marinozzi says cutting deals and degrading brand image has had a downward effect on the marketplace. \u003c/p>\n\u003cblockquote>\u003cp> \"Your \u003ca href=\"http://www.fleurdelyssf.com/\">Fleur de Lys\u003c/a> and \u003ca href=\"http://www.frenchlaundry.com/\">French Laundrys\u003c/a> were not going to keep wine on their list that you could find in a grocery store. So the opportunity for the ultra small lot winemaker is right there to fill the void that was created by this downturn so a lot of Crushpad’s clients took advantage of that.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Visitor-center.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Visitor-center.jpg\" alt=\"Outside of Crushpads tasting room and visitor center\" title=\"Outside of Crushpads visitor center\" width=\"500\" height=\"300\" class=\"size-full wp-image-29992\">\u003c/a>\u003cbr>\n\u003cem>Outside Crushpad's new tasting room. Photo Credit: Crushpad\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>New Home\u003c/strong>\u003c/p>\n\u003cp>Just like any other Bay Area renter, Crushpad has had to move a lot. The company, which started in Brill’s garage, moved to a warehouse in San Francisco’s Mission neighborhood then, again, to a larger space in the city and then to Napa to rent space from the \u003ca href=\"http://www.silveradotrail.com/view.aspx?ID=37\">Silverado Trail Wine Studios\u003c/a>. The latest move to Sonoma is the one that Marinozzi says makes all the difference. \u003c/p>\n\u003cblockquote>\u003cp>\"\u003ca href=\"http://www.sebastiani.com/\">Sebastiani\u003c/a> is a world class operation. It's a campus with flexibility between doing small lot production and large production and we can build up and really make it our own.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Barrelroom1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Barrelroom1.jpg\" alt=\"Crushpad barrel room\" title=\"Crushpad barrel room\" width=\"500\" height=\"300\" class=\"size-full wp-image-30012\">\u003c/a>\u003cbr>\n\u003cem>Crushpad's barrel room. Photo Credit: Crushpad\u003c/em>\u003c/p>\n\u003cp>Crushpad will exist side by side with the Sebastiani winery which is owned by \u003ca href=\"http://www.foleyfamilywines.com//index.cfm\">Foley Family Wines\u003c/a>. Bill Foley, now a principal investor in Crushpad, has created more space at Sebastiani after decreasing its production to focus on high-end wines. The financing deal gives Crushpad more than five thousand feet of production space plus office space, a VIP area for commerce clients and a tasting bar that will feature Crushpad client wines. You can get an idea of the new visitors center from this rough, artist rendering:\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=2_-N4uBVLWY]\u003c/p>\n\u003cp>\u003cstrong>The Exploratorium of the Wine Industry\u003c/strong>\u003c/p>\n\u003cp>Crushpad will continue to offer wine blending and sensory analysis classes. But the new addition for consumers will be interactive multimedia stations in the wine tasting room. Visitors will be able to use prepaid cards to operate self-pouring dispensers that allow then to taste along to a number of videos showing all the elements of winemaking. \u003c/p>\n\u003cblockquote>\u003cp>\"For example, you might watch one on the vineyards of the Sonoma coast and cool climate winemaking while trying four different wines under different weather conditions. There will be this opportunity to experience the \u003ca href=\"http://www.exploratorium.edu/\">Exploratorium\u003c/a> of the wine industry through the experience stations or take it a step higher and get involved in a class.\" says Marinozzi.\u003c/p>\u003c/blockquote>\n\u003cp> Crushpad's new tasting bar and visitor center will open this fall. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\nWebsite: \u003ca href=\"http://www.crushpadwine.com/\">Crushpad\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/crushpad\">@crushpad\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/crushpad\">Crushpad\u003c/a>\u003cbr>\nFlickr: \u003ca href=\"http://www.flickr.com/photos/63801170@N00/\">crushpadwine\u003c/a>\u003cbr>\nYouTube: \u003ca href=\"http://www.youtube.com/user/crushpadvideo\">Crushpad video channel\u003c/a>\u003cbr>\nLocation: \u003ca href=\"http://maps.google.com/maps?q=Crushpad,+4th+Street+East,+Sonoma,+CA+95476&hl=en&sll=38.299569,-122.446318&sspn=0.048431,0.064545&z=16\">Map\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"San Francisco's one time neighborhood winery, Crushpad, now plays with the wine country big guys.\r\n","status":"publish","parent":0,"modified":1310002561,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1191},"headData":{"title":"Custom Winemaker Crushpad Grows Up | KQED","description":"San Francisco's one time neighborhood winery, Crushpad, now plays with the wine country big guys.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Custom Winemaker Crushpad Grows Up","datePublished":"2011-07-06T16:47:36.000Z","dateModified":"2011-07-07T01:36:01.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"29972 http://blogs.kqed.org/bayareabites/?p=29972","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/07/06/custom-winemaker-crushpad-grows-up/","disqusTitle":"Custom Winemaker Crushpad Grows Up","path":"/bayareabites/29972/custom-winemaker-crushpad-grows-up","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_29997\" class=\"wp-caption alignleft\" style=\"max-width: 285px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Crushpad2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Crushpad2.jpg\" alt=\"Crushpad banner\" title=\"Crushpad banner\" width=\"285\" height=\"450\" class=\"size-full wp-image-29997\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Photo credit: Crushpad\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>From its San Francisco garagista roots to its new spot on the big stage in Sonoma, \u003ca href=\"http://www.crushpadwine.com\">Crushpad\u003c/a> is on the way to becoming a \u003ca href=\"http://en.wikipedia.org/wiki/Hewlett-Packard\">Hewlett Packard\u003c/a> success story for the wine industry. The custom crush operation, which was founded seven years ago in a Bay Area garage, just moved into its latest digs: The historic \u003ca href=\"http://www.sebastiani.com/\">Sebastiani Winery\u003c/a> near downtown Sonoma. The story behind how Crushpad got there may be just as interesting as the community winery’s plans for its new production space and experiential wine tasting bar.\u003cbr>\n\u003c/p>\n\u003cp>\u003cstrong>The Crushpad story\u003c/strong>\u003c/p>\n\u003cp>In 2002 \u003ca href=\"http://www.crushpadwine.com/_bios/michael_brill.php\">Michael Brill\u003c/a>, then a Silicon Valley software engineer, tore up his backyard in the Potrero Hill neighborhood of San Francisco and planted Pinot Noir grapes. By the 2003 harvest, Brill was making wine out of his tiny garage with the help of several volunteer neighbors. The urbanite enthusiasm to make wine and Brill’s difficulty holding down what had become a second job led him to launch Crushpad. One of the first custom crush facilities for hobbyists and small scale labels, it took off. Crushpad is now in \u003ca href=\"http://www.crushpadwine.com/make/bordeaux\">Bordeaux\u003c/a> and exploring Asia. Brill made a decision early on to source fruit from some of the best vineyards in California. This meant his model would be small lot, high-end wines. The minimum order is a barrel, which ranges in price from six thousand dollars to ten thousand dollars, depending on the type of fruit. \u003c/p>\n\u003cp>While Japanese pop stars and Hollywood film directors are among the clientele, public media producers, like myself, can get in on a \u003ca href=\"http://www.crushnet.com/groups/14530\">Share A Barrel program\u003c/a> which matches up ten folks for one barrel. When we bottle next month, I’ll get six cases of low oak Chardonnay from the Santa Lucia Highlands for which I had a Crushpad artist help me design my wine label. I also get to attend crush, blending and tasting sessions and other events. I harbor no fantasies of making money from wine making, it’s an expensive business. Still, about half of Crushpad’s clientele are commerce clients who pay for support in seeking licensing, promoting and selling their wines.\u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/63801170@N00/308904468/in/set-72157624740113324\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/crushpadwines.jpg\" alt=\"crushpad client wines\" title=\"crushpad client wines\" width=\"500\" height=\"416\" class=\"alignnone size-full wp-image-30059\">\u003c/a>\u003cbr>\n\u003cem>Crushpad client wine. Photo credit: Crushpad\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since it’s urban beginnings, Crushpad has offered \u003ca href=\"http://www.crushpadwine.com/make/crushnet\">Crushnet\u003c/a>, an online winemaking support service. \u003c/p>\n\u003cblockquote>\u003cp>“You can be sitting on your sofa in Shanghai drinking a glass of Bordeaux and see all the stats on your wine in Sonoma and when the time comes to do a final blend on your wine you can request barrel samples be shipped to you. The client can literally sit at their dining room table and meet with the winemaker over the phone, or Skype, and come up with the final blend,” says Mark Marinozzi, Vice President of Marketing for Crushpad.\u003c/p>\u003c/blockquote>\n\u003cp>The idea of buying grapes from a vineyard and paying a custom crush winery to make them into wine is nothing new. In fact, the high cost of land in places like Napa is what helped give custom crush facilities their start. During the recession larger companies like \u003ca href=\"http://www.bintobottle.com/\">Bin to Bottle\u003c/a>, \u003ca href=\"http://owlridgews.com/\">Owl Ridge Services\u003c/a> and \u003ca href=\"http://www.napawineco.com/index.html\">Napa Wine Company\u003c/a> benefited from growers with unsold grapes. But smaller custom crush places that serve hobbyists and small commercial labels, like Crushpad, saw their non-commerce clients dip. But now they are seeing an uptick and just this week an indy custom crush facility called \u003ca href=\"http://www.dpwineworks.com/\">DogPatch WineWorks\u003c/a> launched in Crushpad’s home haunt. While this might be good news for DIY vinophiles, who miss making wine in the city, there is some \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/07/dogpatch_wineworks_replaces_cr.php\">controversy fermenting\u003c/a>. The folks behind WineWorks include a former Crushpad staff member and investor unhappy with the company’s move to the wine country.\u003c/p>\n\u003cp>\u003cstrong>Surviving the downturn\u003c/strong>\u003c/p>\n\u003cp>It can be hard to turn a profit when you are a custom crush facility sourcing expensive fruit and every member has a vote in how their wine is made. But the company’s high end, small lot production model may have helped them survive the recent recession. Marinozzi explains, \u003c/p>\n\u003cblockquote>\u003cp>\"A lot of the luxury brands that were in the 50,000 case range were very reliant on restaurants, bars and national chain accounts -- then the recession hit and they had to start discounting. You see brands go from $35.00 to $18.99. They were built up as a luxury player and now they are in Safeway.\"\u003c/p>\u003c/blockquote>\n\u003cp> Online flash sales and \u003ca href=\"http://cinderellawine.com/\">discount sites\u003c/a> have become commonplace as wineries try to reduce idle inventory. Marinozzi says cutting deals and degrading brand image has had a downward effect on the marketplace. \u003c/p>\n\u003cblockquote>\u003cp> \"Your \u003ca href=\"http://www.fleurdelyssf.com/\">Fleur de Lys\u003c/a> and \u003ca href=\"http://www.frenchlaundry.com/\">French Laundrys\u003c/a> were not going to keep wine on their list that you could find in a grocery store. So the opportunity for the ultra small lot winemaker is right there to fill the void that was created by this downturn so a lot of Crushpad’s clients took advantage of that.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Visitor-center.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Visitor-center.jpg\" alt=\"Outside of Crushpads tasting room and visitor center\" title=\"Outside of Crushpads visitor center\" width=\"500\" height=\"300\" class=\"size-full wp-image-29992\">\u003c/a>\u003cbr>\n\u003cem>Outside Crushpad's new tasting room. Photo Credit: Crushpad\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>New Home\u003c/strong>\u003c/p>\n\u003cp>Just like any other Bay Area renter, Crushpad has had to move a lot. The company, which started in Brill’s garage, moved to a warehouse in San Francisco’s Mission neighborhood then, again, to a larger space in the city and then to Napa to rent space from the \u003ca href=\"http://www.silveradotrail.com/view.aspx?ID=37\">Silverado Trail Wine Studios\u003c/a>. The latest move to Sonoma is the one that Marinozzi says makes all the difference. \u003c/p>\n\u003cblockquote>\u003cp>\"\u003ca href=\"http://www.sebastiani.com/\">Sebastiani\u003c/a> is a world class operation. It's a campus with flexibility between doing small lot production and large production and we can build up and really make it our own.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Barrelroom1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Barrelroom1.jpg\" alt=\"Crushpad barrel room\" title=\"Crushpad barrel room\" width=\"500\" height=\"300\" class=\"size-full wp-image-30012\">\u003c/a>\u003cbr>\n\u003cem>Crushpad's barrel room. Photo Credit: Crushpad\u003c/em>\u003c/p>\n\u003cp>Crushpad will exist side by side with the Sebastiani winery which is owned by \u003ca href=\"http://www.foleyfamilywines.com//index.cfm\">Foley Family Wines\u003c/a>. Bill Foley, now a principal investor in Crushpad, has created more space at Sebastiani after decreasing its production to focus on high-end wines. The financing deal gives Crushpad more than five thousand feet of production space plus office space, a VIP area for commerce clients and a tasting bar that will feature Crushpad client wines. You can get an idea of the new visitors center from this rough, artist rendering:\u003c/p>\n\u003cp>\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/2_-N4uBVLWY'\n title='//www.youtube.com/embed/2_-N4uBVLWY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Exploratorium of the Wine Industry\u003c/strong>\u003c/p>\n\u003cp>Crushpad will continue to offer wine blending and sensory analysis classes. But the new addition for consumers will be interactive multimedia stations in the wine tasting room. Visitors will be able to use prepaid cards to operate self-pouring dispensers that allow then to taste along to a number of videos showing all the elements of winemaking. \u003c/p>\n\u003cblockquote>\u003cp>\"For example, you might watch one on the vineyards of the Sonoma coast and cool climate winemaking while trying four different wines under different weather conditions. There will be this opportunity to experience the \u003ca href=\"http://www.exploratorium.edu/\">Exploratorium\u003c/a> of the wine industry through the experience stations or take it a step higher and get involved in a class.\" says Marinozzi.\u003c/p>\u003c/blockquote>\n\u003cp> Crushpad's new tasting bar and visitor center will open this fall. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\nWebsite: \u003ca href=\"http://www.crushpadwine.com/\">Crushpad\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/crushpad\">@crushpad\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/crushpad\">Crushpad\u003c/a>\u003cbr>\nFlickr: \u003ca href=\"http://www.flickr.com/photos/63801170@N00/\">crushpadwine\u003c/a>\u003cbr>\nYouTube: \u003ca href=\"http://www.youtube.com/user/crushpadvideo\">Crushpad video channel\u003c/a>\u003cbr>\nLocation: \u003ca href=\"http://maps.google.com/maps?q=Crushpad,+4th+Street+East,+Sonoma,+CA+95476&hl=en&sll=38.299569,-122.446318&sspn=0.048431,0.064545&z=16\">Map\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/29972/custom-winemaker-crushpad-grows-up","authors":["5101"],"categories":["bayareabites_752","bayareabites_2638","bayareabites_119"],"tags":["bayareabites_9475","bayareabites_9470","bayareabites_9474","bayareabites_1137","bayareabites_9469","bayareabites_9472","bayareabites_9471","bayareabites_9473","bayareabites_9476"],"featImg":"bayareabites_30001","label":"bayareabites"},"bayareabites_1175":{"type":"posts","id":"bayareabites_1175","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1175","score":null,"sort":[1213814486000]},"guestAuthors":[],"slug":"events-sip-savour-solstice","title":"Events: Sip, Savour & Solstice","publishDate":1213814486,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>You gotta love a free event and this weekend there are no fewer than three good ones. Each present an opportunity for you to reacquaint yourself with a San Francisco original.\u003c/p>\n\u003cp>\u003ca href=\"http://www.crushpadwine.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/crushpad1.jpg\" alt=\"Crushpad\">\u003c/a>\u003c/p>\n\u003cp>Crushpad is do-it-yourself (with a lot of help) winery. Designed for non-traditional winemakers you work hand-in-hand with Crushpad staff and consulting winemakers to define and create your very own wine. You can choose from among their excellent grape sources or identify your own. The end result is a world class wine with your own brand. Custom Wine customers are encouraged to visit Crushpad frequently and actively participate to gain the full experience – education is a key part of Crushpad. \u003c/p>\n\u003cp>Cost varies depending upon vineyard with most barrels (25 cases) ranging from $5700 to $10,900 ($36/bottle).\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> Crushpad Open House\u003cbr>\n\u003cstrong>Where:\u003c/strong> 2573 Third St, San Francisco\u003cbr>\n\u003cstrong>When:\u003c/strong> 2 - 6 pm Saturday, June 21, 2008\u003cbr>\n\u003cstrong>How:\u003c/strong> \u003ca href=\"http://applications.crushpadwine.com/event/50.5\">RSVP\u003c/a> to attend\u003cbr>\n\u003cstrong>Why:\u003c/strong> This is a fantastic opportunity to meet with participating winemakers, explore the spectrum of wines made at Crushpad and start planning for the 2008 harvest. You can also taste the wines, nibble on cheese and chocolate and perhaps even a taco or two.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.ghirardellisq.com/ghirardellisq/events.php?id=15&page=schedule\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/savour1.jpg\" alt=\"Savour the Square\">\u003c/a>\u003c/p>\n\u003cp>If you haven't been to Ghirardelli Square in a while, now is a great time to check out this historic spot. Celebrate the new spirit of Ghirardelli Square with entertainment, wine tasting, chocolate, cupcakes and shopping. Enjoy eco-friendly chef demonstrations by From the \u003ca href=\"http://www.g2t.org/\">Garden to the Table\u003c/a> and even a doggie fashion show.\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> Savour the Square\u003cbr>\n\u003cstrong>Where:\u003c/strong> 900 North Point St St, San Francisco\u003cbr>\n\u003cstrong>When:\u003c/strong> 12 - 6 pm Saturday & Sunday, June 21 & 22, 2008\u003cbr>\n\u003cstrong>Why:\u003c/strong> Food and wine tasting, chef demos, classes and free Ice Cream Sundaes from Ghirardelli Chocolate from 4-5 pm both Saturday and Sunday. Check out the full \u003ca href=\"http://www.ghirardellisq.com/ghirardellisq/events.php?id=15&page=schedule\">schedule\u003c/a> before you go.\u003c/p>\n\u003cp>\u003ca href=\"http://cheeseplus.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/solstice1.jpg\" alt=\"Summer Solstice Food Festival\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://cheeseplus.com/\">Cheese Plus\u003c/a> is a great spot to find local and artisanal gourmet products. At the Summer Solstice Food Festival more than 20 local Bay Area artisan food vendors will sample their handmade foods throughout the day. \u003c/p>\n\u003cp>This year's line up includes: Paul Bertolli’s delicious sausages and salami from Fra'Mani, LaLoo's Legendary Goat Milk Ice Cream, Bellwether Farms Farmstead Sheep Cheese, Allison McQuade's tasty Chutney’s, Redwood Hill Sonoma Goat Cheese, and more\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> Cheese Plus 3rd Anniversary Summer Solstice Food Festival\u003cbr>\n\u003cstrong>Where:\u003c/strong> 2001 Polk St St, San Francisco\u003cbr>\n\u003cstrong>When:\u003c/strong> 11 am - 6 pm Saturday, June 21, 2008\u003cbr>\n\u003cstrong>Why:\u003c/strong> Meet directly with the artisanal producers and enjoy samples of fine foods of the Bay Area and beyond.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1213814549,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":436},"headData":{"title":"Events: Sip, Savour & Solstice | KQED","description":"You gotta love a free event and this weekend there are no fewer than three good ones. Each present an opportunity for you to reacquaint yourself with a San Francisco original. Crushpad is do-it-yourself (with a lot of help) winery. Designed for non-traditional winemakers you work hand-in-hand with Crushpad staff and consulting winemakers to define","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Events: Sip, Savour & Solstice","datePublished":"2008-06-18T18:41:26.000Z","dateModified":"2008-06-18T18:42:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1175 http://blogs.kqed.org/bayareabites/2008/06/18/events-sip-savour-solstice/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/06/18/events-sip-savour-solstice/","disqusTitle":"Events: Sip, Savour & Solstice","path":"/bayareabites/1175/events-sip-savour-solstice","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>You gotta love a free event and this weekend there are no fewer than three good ones. Each present an opportunity for you to reacquaint yourself with a San Francisco original.\u003c/p>\n\u003cp>\u003ca href=\"http://www.crushpadwine.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/crushpad1.jpg\" alt=\"Crushpad\">\u003c/a>\u003c/p>\n\u003cp>Crushpad is do-it-yourself (with a lot of help) winery. Designed for non-traditional winemakers you work hand-in-hand with Crushpad staff and consulting winemakers to define and create your very own wine. You can choose from among their excellent grape sources or identify your own. The end result is a world class wine with your own brand. Custom Wine customers are encouraged to visit Crushpad frequently and actively participate to gain the full experience – education is a key part of Crushpad. \u003c/p>\n\u003cp>Cost varies depending upon vineyard with most barrels (25 cases) ranging from $5700 to $10,900 ($36/bottle).\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> Crushpad Open House\u003cbr>\n\u003cstrong>Where:\u003c/strong> 2573 Third St, San Francisco\u003cbr>\n\u003cstrong>When:\u003c/strong> 2 - 6 pm Saturday, June 21, 2008\u003cbr>\n\u003cstrong>How:\u003c/strong> \u003ca href=\"http://applications.crushpadwine.com/event/50.5\">RSVP\u003c/a> to attend\u003cbr>\n\u003cstrong>Why:\u003c/strong> This is a fantastic opportunity to meet with participating winemakers, explore the spectrum of wines made at Crushpad and start planning for the 2008 harvest. You can also taste the wines, nibble on cheese and chocolate and perhaps even a taco or two.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ghirardellisq.com/ghirardellisq/events.php?id=15&page=schedule\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/savour1.jpg\" alt=\"Savour the Square\">\u003c/a>\u003c/p>\n\u003cp>If you haven't been to Ghirardelli Square in a while, now is a great time to check out this historic spot. Celebrate the new spirit of Ghirardelli Square with entertainment, wine tasting, chocolate, cupcakes and shopping. Enjoy eco-friendly chef demonstrations by From the \u003ca href=\"http://www.g2t.org/\">Garden to the Table\u003c/a> and even a doggie fashion show.\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> Savour the Square\u003cbr>\n\u003cstrong>Where:\u003c/strong> 900 North Point St St, San Francisco\u003cbr>\n\u003cstrong>When:\u003c/strong> 12 - 6 pm Saturday & Sunday, June 21 & 22, 2008\u003cbr>\n\u003cstrong>Why:\u003c/strong> Food and wine tasting, chef demos, classes and free Ice Cream Sundaes from Ghirardelli Chocolate from 4-5 pm both Saturday and Sunday. Check out the full \u003ca href=\"http://www.ghirardellisq.com/ghirardellisq/events.php?id=15&page=schedule\">schedule\u003c/a> before you go.\u003c/p>\n\u003cp>\u003ca href=\"http://cheeseplus.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/solstice1.jpg\" alt=\"Summer Solstice Food Festival\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://cheeseplus.com/\">Cheese Plus\u003c/a> is a great spot to find local and artisanal gourmet products. At the Summer Solstice Food Festival more than 20 local Bay Area artisan food vendors will sample their handmade foods throughout the day. \u003c/p>\n\u003cp>This year's line up includes: Paul Bertolli’s delicious sausages and salami from Fra'Mani, LaLoo's Legendary Goat Milk Ice Cream, Bellwether Farms Farmstead Sheep Cheese, Allison McQuade's tasty Chutney’s, Redwood Hill Sonoma Goat Cheese, and more\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> Cheese Plus 3rd Anniversary Summer Solstice Food Festival\u003cbr>\n\u003cstrong>Where:\u003c/strong> 2001 Polk St St, San Francisco\u003cbr>\n\u003cstrong>When:\u003c/strong> 11 am - 6 pm Saturday, June 21, 2008\u003cbr>\n\u003cstrong>Why:\u003c/strong> Meet directly with the artisanal producers and enjoy samples of fine foods of the Bay Area and beyond.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1175/events-sip-savour-solstice","authors":["5020"],"categories":["bayareabites_109","bayareabites_50","bayareabites_90"],"tags":["bayareabites_14750","bayareabites_1137","bayareabites_1138","bayareabites_14748"],"label":"bayareabites"},"bayareabites_93":{"type":"posts","id":"bayareabites_93","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93","score":null,"sort":[1119036180000]},"guestAuthors":[],"slug":"donkeys-and-goats","title":"Donkeys and Goats","publishDate":1119036180,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Lest you think this is an odd title for a food and wine blog, I'm here to tell you a story and bring meaning to its significance.\u003c/p>\n\u003cp>Once upon a time (well, back in 2002), a guy named Jared and a girl named Tracey decided to quit their day jobs and travel to France to learn how to make wine. For a year the two worked between the Rhone Valley and Burgundy for renowned French winemaker \u003cstrong>\u003ca href=\"http://www.eric-texier.com/\">Eric Texier\u003c/a>\u003c/strong>. Each day brought a new adventure: learning about elevage, becoming familiar with winery operations, and living through a very rainy harvest.\u003c/p>\n\u003cp>Every day Tracey and Jared walked past a field where there lived a donkey and a goat. Thinking it rather odd, the pair began to notice similar couplings throughout the countryside. So they decided to ask a local. They found out that donkeys are used in France to eat the weeds in the vineyards, without disrupting the delicate vines. But they are moody and difficult. Goats, apparently a happy-go-lucky type, like to hang out with donkeys and keep them company. A vineyard pairing made in heaven.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/donkeygoat6.jpg\">\u003c/p>\n\u003cp>So where am I going with this? In 2003, Jared and Tracey returned to San Francisco, determined to start their own winery. And what did they decide to call it? \u003cstrong>\u003ca href=\"http://www.adonkeyandgoat.com/\">A Donkey and Goat\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Starting out in the basement of a friend's house in Potrero Hill (a friend who just so happens to now be the owner of \u003cstrong>\u003ca href=\"http://www.crushpadwine.com/\">Crushpad\u003c/a>\u003c/strong>), the couple made two Syrahs and a Chardonnay. They also spent the year researching and meeting with growers throughout California. Shortly thereafter, they moved their operations to Crushpad, where Tracey also works as the Director of Sales and Marketing. You can read all the details on their website, but essentially Crushpad is an urban winery (actually, located right across from KQED!) where you can make custom wines, with as much or as little participation as you want. It's cool.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/donkeygoat3.jpg\">\u003c/p>\n\u003cp>Currently, with their 2004 vintage, Jared and Tracey have 17 barrels from 4 vineyards: Carson Ridge, Brosseau, McDowell Valley, and Vidmar. These include Syrah, Chardonnay, and a rose. Which is where I come in.\u003c/p>\n\u003cp>A few months ago Jared and Tracey were kind enough to send over 2 bottles of their rose wine, a 2004 Grenache Gris (named Isabel's Cuvee, after their daughter), to our BAB Springfeast. (Um, we still haven't blogged about that, but it's hopefully coming soon.) Anyway, we chilled the wine and after wrestling with the thick wax seal (which looks really cool but isn't user friendly, a fact that Jared readily admits and explained later that it was a last-resort to seal the bottles and that they wouldn't be doing it again), we were all delightfully surprised by the dark color of the rose. The rose proved to be full-bodied, fruity, and yet still a bit tart and dry. The perfect compliment to most foods, from fish to poultry to pork.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/donkeygoat1.jpg\">\u003c/p>\n\u003cp>We were so intrigued that we set up a barrel tasting at Crushpad so that we might try the other wines that the duo is producing. Jared was the perfect host (unfortunately Tracey couldn't make it): explaining their winemaking philosophy; their goals, preferences, and differences in making wine (such as picking into small bins so as not to damage the grapes, fermenting reds and whites in wood, and natural fermentation); using ver jus to balance their wines; his passion for the technical side of winemaking (ie being in the lab); and Crushpad's model.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/donkeygoat2.jpg\">\u003c/p>\n\u003cp>First we tasted three different Syrahs from Carson Ridge, one that had Viognier added and two without. We all decided the Syrah with the Viognier was our favorite from that particular vineyard. Next, we moved on to their Vidmar Vineyard Syrahs. We tasted two barrels, one called 877 which Jared described as more feminine, and another, the Estrella River, which he described as more masculine. Wendy and I preferred the Estrella, which was richer, fuller, and spicier than the 877, Jared's preference. The last Syrah that we tasted was the McDowell Valley Old Vine. It was intense and seemed like it had a lot of potential.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/donkeygoat4.jpg\">\u003c/p>\n\u003cp>Before I move on to the whites, if you have never been barrel tasting, I highly recommend it. This was my second opportunity (the first being at \u003cstrong>\u003ca href=\"http://www.petermichaelwinery.com/\">Peter Michael\u003c/a>\u003c/strong> a few years back when a close friend worked there). You not only learn about the process of winemaking, but the nuances of aging wine and all that goes into its creation.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/donkeygoat5.jpg\">\u003c/p>\n\u003cp>We finished with two Chardonnays. The first was still finishing fermentation, so it was very young and not terribly drinkable. The other was made with added \u003cstrong>\u003ca href=\"http://www.verjus.com/home.html\">verjus\u003c/a>\u003c/strong>. It was crisp, minerally, and really delicious. I have to admit, I'm not a huge Chardonnay fan, at least not the overly oaky, buttery California Chards. I prefer the leaner French-style whites, and that is what Jared and Tracey also look for in a Chard. I'll definitely order a few bottles of these!\u003c/p>\n\u003cp>All in all, we learned a lot, drank a lot, and had a great time doing it. Keep your eyes out for this young winery; Tracey and Jared are not only knowledgeable and passionate about what they are doing, but they are already producing some fantastic wines.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1551224561,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":899},"headData":{"title":"Donkeys and Goats | KQED","description":"Lest you think this is an odd title for a food and wine blog, I'm here to tell you a story and bring meaning to its significance. Once upon a time (well, back in 2002), a guy named Jared and a girl named Tracey decided to quit their day jobs and travel to France to","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Donkeys and Goats","datePublished":"2005-06-17T19:23:00.000Z","dateModified":"2019-02-26T23:42:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"93 http://blogs.kqed.org/bayareabites/2005/06/17/donkeys-and-goats/","disqusUrl":"https://ww2.kqed.org/bayareabites/2005/06/17/donkeys-and-goats/","disqusTitle":"Donkeys and Goats","path":"/bayareabites/93/donkeys-and-goats","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lest you think this is an odd title for a food and wine blog, I'm here to tell you a story and bring meaning to its significance.\u003c/p>\n\u003cp>Once upon a time (well, back in 2002), a guy named Jared and a girl named Tracey decided to quit their day jobs and travel to France to learn how to make wine. For a year the two worked between the Rhone Valley and Burgundy for renowned French winemaker \u003cstrong>\u003ca href=\"http://www.eric-texier.com/\">Eric Texier\u003c/a>\u003c/strong>. Each day brought a new adventure: learning about elevage, becoming familiar with winery operations, and living through a very rainy harvest.\u003c/p>\n\u003cp>Every day Tracey and Jared walked past a field where there lived a donkey and a goat. Thinking it rather odd, the pair began to notice similar couplings throughout the countryside. So they decided to ask a local. They found out that donkeys are used in France to eat the weeds in the vineyards, without disrupting the delicate vines. But they are moody and difficult. Goats, apparently a happy-go-lucky type, like to hang out with donkeys and keep them company. A vineyard pairing made in heaven.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/donkeygoat6.jpg\">\u003c/p>\n\u003cp>So where am I going with this? In 2003, Jared and Tracey returned to San Francisco, determined to start their own winery. And what did they decide to call it? \u003cstrong>\u003ca href=\"http://www.adonkeyandgoat.com/\">A Donkey and Goat\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Starting out in the basement of a friend's house in Potrero Hill (a friend who just so happens to now be the owner of \u003cstrong>\u003ca href=\"http://www.crushpadwine.com/\">Crushpad\u003c/a>\u003c/strong>), the couple made two Syrahs and a Chardonnay. They also spent the year researching and meeting with growers throughout California. Shortly thereafter, they moved their operations to Crushpad, where Tracey also works as the Director of Sales and Marketing. You can read all the details on their website, but essentially Crushpad is an urban winery (actually, located right across from KQED!) where you can make custom wines, with as much or as little participation as you want. It's cool.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/donkeygoat3.jpg\">\u003c/p>\n\u003cp>Currently, with their 2004 vintage, Jared and Tracey have 17 barrels from 4 vineyards: Carson Ridge, Brosseau, McDowell Valley, and Vidmar. These include Syrah, Chardonnay, and a rose. Which is where I come in.\u003c/p>\n\u003cp>A few months ago Jared and Tracey were kind enough to send over 2 bottles of their rose wine, a 2004 Grenache Gris (named Isabel's Cuvee, after their daughter), to our BAB Springfeast. (Um, we still haven't blogged about that, but it's hopefully coming soon.) Anyway, we chilled the wine and after wrestling with the thick wax seal (which looks really cool but isn't user friendly, a fact that Jared readily admits and explained later that it was a last-resort to seal the bottles and that they wouldn't be doing it again), we were all delightfully surprised by the dark color of the rose. The rose proved to be full-bodied, fruity, and yet still a bit tart and dry. The perfect compliment to most foods, from fish to poultry to pork.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/donkeygoat1.jpg\">\u003c/p>\n\u003cp>We were so intrigued that we set up a barrel tasting at Crushpad so that we might try the other wines that the duo is producing. Jared was the perfect host (unfortunately Tracey couldn't make it): explaining their winemaking philosophy; their goals, preferences, and differences in making wine (such as picking into small bins so as not to damage the grapes, fermenting reds and whites in wood, and natural fermentation); using ver jus to balance their wines; his passion for the technical side of winemaking (ie being in the lab); and Crushpad's model.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/donkeygoat2.jpg\">\u003c/p>\n\u003cp>First we tasted three different Syrahs from Carson Ridge, one that had Viognier added and two without. We all decided the Syrah with the Viognier was our favorite from that particular vineyard. Next, we moved on to their Vidmar Vineyard Syrahs. We tasted two barrels, one called 877 which Jared described as more feminine, and another, the Estrella River, which he described as more masculine. Wendy and I preferred the Estrella, which was richer, fuller, and spicier than the 877, Jared's preference. The last Syrah that we tasted was the McDowell Valley Old Vine. It was intense and seemed like it had a lot of potential.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/donkeygoat4.jpg\">\u003c/p>\n\u003cp>Before I move on to the whites, if you have never been barrel tasting, I highly recommend it. This was my second opportunity (the first being at \u003cstrong>\u003ca href=\"http://www.petermichaelwinery.com/\">Peter Michael\u003c/a>\u003c/strong> a few years back when a close friend worked there). You not only learn about the process of winemaking, but the nuances of aging wine and all that goes into its creation.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/donkeygoat5.jpg\">\u003c/p>\n\u003cp>We finished with two Chardonnays. The first was still finishing fermentation, so it was very young and not terribly drinkable. The other was made with added \u003cstrong>\u003ca href=\"http://www.verjus.com/home.html\">verjus\u003c/a>\u003c/strong>. It was crisp, minerally, and really delicious. I have to admit, I'm not a huge Chardonnay fan, at least not the overly oaky, buttery California Chards. I prefer the leaner French-style whites, and that is what Jared and Tracey also look for in a Chard. I'll definitely order a few bottles of these!\u003c/p>\n\u003cp>All in all, we learned a lot, drank a lot, and had a great time doing it. Keep your eyes out for this young winery; Tracey and Jared are not only knowledgeable and passionate about what they are doing, but they are already producing some fantastic wines.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93/donkeys-and-goats","authors":["5015"],"categories":["bayareabites_119"],"tags":["bayareabites_1137","bayareabites_16318","bayareabites_14748"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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