I'm inaugurating a wine blog today on Bay Area Bites. It's a labor of love for me. I worked for a decade in the wine trade in the seventies and eighties, in New York City, San Francisco, and the Napa Valley. I've kept a toehold in the industry since then, while working as a news editor, reporter and anchor at KQED Public Radio. I still get a thrill from tasting great wine, or decent wine that's a great value; and my cup runneth over with suggestions. People look at me strangely ("Is this nut coming on to me?") when I make recommendations in the liquor aisle at Safeway. So this blog will provide a more acceptable outlet for my tasting notes. I'll try to avoid numbers, and talk about how these wines behave on the lunch or dinner table, where they belong.

I promise to taste a lot of cheap stuff, and warn readers off the plonk. To give you an idea of my palate, I'm a locavore, deeply chauvinistic about California wines. I'd rather keep Californians at work than ship my dollars overseas.

But I promise to be fair: my first love was for French Burgundy-- red and white, and I've toured Champagne, Burgundy, Beaujolais, and the Rhone Valley in France. I just wish that Premier Crus from the Cote D'Or weren't $50 and up.

Enough of that... Let's drink!

I did a bubbly tasting not long ago; and with New Year Eve upon us, I wanted to share my thoughts, and those of my guests, on what we liked.

I should note that my wife says Champagne makes her feel 21 again, ready for romance. (She's still very young of course.) And I think Champagne imbues even awkward people with elegance, and makes awkward moments fizzle away. Both qualities seem like essential components to a happy New Year's celebration.

At the tasting we started out with Non-Vintage Bugey-Cerdon ($22) from Patrick Bottex in the French Savoie. It sure ain't Champagne, but it's a lovely, low alcohol, deep pink bubbly. It smells of strawberries, and marries sweet raspberry and crisp apple flavors in the mouth. It could be the perfect wine for drinking while making out when the balloons drop.

We moved on to some California sparklers. We all loved the J Cuvee 20 ($32), smelling of toast, golden apples, and lemon. Just lovely, and our favorite of the tasting. We also tried the Gloria Ferrer Royal Cuvee 2001 ($35). The 2001 just won best of class in the San Francisco Chronicle Wine Judging, and seemed very complex from its long aging, with a bouquet of almonds, lemon, and black currants. It tasted crisp and appley in the mouth with a creamy finish.

We also tried two sparkling rosés, made with blends favoring Pinot Noir. The Schramsberg 2005 Brut Rosé ($40) smelled like strawberry shortcake, and lasted and lasted in the mouth. The J Brut Rosé ($41) showed nice appley notes in the nose, and raspberries and pink grapefruit in the mouth.

Everyone liked these two rosés, but the women at the tasting preferred the steelier qualities in the white bubblies.

We only drank one true Champagne, a Veuve Clicquot Brut Non-Vintage ($40). It smelled of toast and mushroom, but it disappointed in the mouth, tasting a bit tired. "The Old Widow" is now among the top selling Champagnes in the world. It tastes like they make a lot of it -- decent but not worth the price, especially in today’s economy.

At my recent Hanukkah party I poured a few bottles of Domaine Chandon Riche NV. Domaine Chandon (in Napa and owned by France’s Moet and Chandon) adds a touch of Muscat to Chardonnay and Pinot Noir to get a slightly sweet sparkling wine with flowers and peach in the nose, and a lovely finish. Great with latkes. The best part-- I paid $13 at Safeway and I see it’s selling for $22/bttl in Washington D.C.

I haven’t tasted it recently, but I’ve also enjoyed bubblies by Roederer in Mendocino's Anderson Valley. And Iron Horse makes some extraordinary, if pricey, California sparklers in Green Valley in Sonoma.

So happy New Year. I'm looking forward to more posts in 2009.

Every year, the third Thursday in November is the first chance to enjoy the earliest fruits of the French harvest. Beaujolais Nouveau is a fresh, fruity wine that marks the end of the harvest, and that is reason enough for light hearted celebrations. Around the Bay Area there will be plenty of different ways to celebrate and even an option for those who can't stand Beaujolais Nouveau.

On Thursday, November 20 from 5:30-7:30pm celebrate the arrival of Georges Duboeuf's Beaujolais Nouveau at the Grand Cafe, 510 Geary St, San Francisco. Enjoy a complimentary glass served straight from the barrel. Light nibbles will be provided.

Starting at 6:30 pm on November 20th, Chef Roland Passot (Left Bank Brasseries, La Folie) will deliver an inaugural case of 2008 Georges Duboeuf Beaujolais Nouveau via vintage hot red fire truck to the Left Bank, 1100 Park Place, San Mateo. Accompanied by Liam Mayclem, firefighters from San Mateo’s Station 21 and festive can-can girls, the arrival of the Beaujolais Nouveau will kick off a weekend of Moulin Rouge-style entertainment that will help benefit the Muscular Dystrophy Association.

From Thursday, November 20 through Saturday, November 22, the Left Bank Brasserie in San Mateo, will feature a Beaujolais-inspired menu (in addition to the nightly dinner menu); a bar transformed into a lively Moulin Rouge – complete with Can-Can girls swinging, dancing and grape-stomping to celebrate the new Beaujolais Nouveau harvest; live bands; strolling accordianists; artists and more.

The bar's Happy Hour will extend from 3:00 pm until closing over the three days of celebration. The festivities will culminate on Saturday with a “Wine Down” party where the guest of honor, the 2008 Georges Duboeuf Beaujolais Nouveau, will drop by $2 each hour until closing. Raffle tickets will be sold throughout the weekend to help benefit the Firefighters’ Association’s fundraising efforts on behalf of Muscular Dystrophy. Featured prizes to include 49’ers and Sharks tickets, a French dinner for four, assorted gift baskets, and more.

Beaujolais Nouveau not your thing? Also on November 20th from 6 - 8pm, Arlequin Wine Merchant at 384 Hayes St in San Francisco will present a Beaujolais Tasting featuring cru Beaujolais. For those with refined tastes, it's well worth checking out the best of the region, specifically cru Beaujolais, which are wines from the villages of Brouilly, Cote de Brouilly, Regnie, Morgon, Chiroubles, Fleurie, Moulin-a-Vent, Chenas, Julienas, and Saint-Amour. The cost for this event is $10.

Last but not least, on Saturday, November 22nd, from 11- 4 pm at 1605 San Pablo Ave., Berkeley, Café Fanny and Kermit Lynch Wine Merchant will host their annual Beaujolais Nouveau party. The wines from Domaine Dupeuble and Cédric Vincent will be served at $6 - 8 per glass and chef Christopher Lee of Eccolo will prepare a lunch of poulet au vinaigre with new potatoes for $15. There will be music and merriment. For more information, call 510-524-1524.

Wondering how to cook with Beaujolais? Here's a recipe courtesy of Chef Roland Passot.

Seared Duck Breasts with Beaujolais-Pomegranate Sauce

Makes: 6 servings

Ingredients:
1 ¼ cup of Beaujolais
¾ cup chopped shallots
4 ½ cup tablespoons balsamic vinegar
Whole black peppercorns, crushed
1 cup of pomegranate
1 cup of pomegranate juice
3 cups chicken broth
3 (1-pound) duck breast halves with skin

Method:
Preheat to oven to 250F. Season duck with salt and pepper. Heat 1 large skillet over medium heat. Place duck breasts, skin side down. Cook until skin is brown and crisp, and keep removing excess fat as it’s cooking, about 8 minutes. Reserve and keep in warm oven.

Pour off duck fat from skillet, reserving 2 Tbsp of fat for sauce. In the same skillet, add shallots & pomegranates, cook for few minutes. Deglaze with balsamic, Beaujolais and pomegranate juice. Reduce by half, add 1 cup of chicken stock, and reduce until coating consistency. Finish searing duck breasts. Slice duck breasts crosswise into ½-inch-thick slices. Place sliced duck breasts on plate, drizzle with sauce. Serve with root vegetables and cooked grains.

Watch Video Tour of A16 + Wine

Hands down, one of the most impressive cookbooks this season is A16 Food + Wine. The book is divided into sections on the wines of southern Italy, and a longer section on food served at the restaurant. In the food section it's particularly helpful to read the introduction to learn about chef Nate Appleman's approach to cooking Campanian style in San Francisco. A pantry section details the essential ingredients of the cuisine and then, finally, there are the recipes themselves. You'll find tripe, bruschetta, pickled peppers, roasted sardines as well as pizza and pasta. If you are a fan of this restaurant the book is a must.

For a taste of the food and wine, the Marin Jewish Community Center in conjunction with Book Passages presents chef Nate Appleman and Wine Director Shelly Lindgren. They will discuss their book, and share the source of inspiration for their restaurant A16.

What: A16 Food & Wine Tasting

When: November 13, 2008 7pm @ 7:00

How: $15 members / $20 public / $45 inc. book ($40 retail) Purchase tickets online.

Where: Osher Marin JCC, 200 North San Pedro Road , San Rafael

Why: Nate will be serving his wildly popular Monday meatballs and sharing other favorite recipes from the book. Shelly Lindgren will be offering wine tastings, advice, and a chance to order many of the featured wines for your holiday table.

Butternut squash is everywhere right now. Here is an easy recipe from the book that is a refreshing change from the sweet roasted version.

Roasted Butternut Squash with Pancetta and Chiles

Serves 6

1 (3 pound) butternut squash
Kosher salt
3 Tablespoons extra virgin olive oil
4 ounces pancetta, diced (about 1 cup)
2 Calabrian chiles, stemmed and chopped (or 1/4 teaspoon dried chile flake)

Preheat oven to 500 degrees

Halve the squash lengthwise and scoop out the seeds. Peel the squash halves and slice crosswise into 1/2 inch thick pieces. You should have about 8 cups.

In a large bowl, toss the squash with a few generous pinches of salt and 2 tablespoons of the olive oil. Divide the squash between 2 rimmed baking sheets, spreading the pieces evenly over the pans. Roast the squash, rotating the pans front to back about halfway through the cooking for about 15 minutes, or until cooked through and golden.

Meanwhile, heat the remaining 1 tablespoon olive oil in a small pot over low heat. Stir in the pancetta and cook, stirring occasionally, for about 4 minutes, or until crispy. Stir in the chiles, remove from the heat and set aside.

When the squash is ready, remove from the oven and let cool for a few minutes. Transfer to a large bowl, add the pancetta mixture, and toss to mix. Taste for seasoning and adjust with salt if needed. Transfer to a serving bowl and serve immediately.

Recipe reprinted from A16 Food + Wine, copyright ©2008 by D.O.C. Restaurant Group, LLC, courtesy of Tenspeed Press.

In the Bay Area we pride ourselves on our knowledge of wine, chocolate and cheese. We have wonderful producers as well as experts. When it comes to American cheese, one of our local aficionados is Laura Werlin. She's the author of a number of books on the subject and has a thorough knowledge of producers and retailers. Her most recent excellent book on the subject, Laura Werlin's Cheese Essentials is a combination cookbook and buying guide with great descriptions, explanations of styles, and tasting notes.

Restaurant Parcel 104, a restaurant specializing in seasonal, farm-fresh American fare will be holding a Cheese and Wine Dinner, featuring local artisan cheeses from around California on November 8th. Renowned Bay Area chefs Chris Schloss of Cin-Cin Wine Bar in Los Gatos, and Mark Dommen from One Market in San Francisco, and Arthur Wall of The Restaurant at Wente Vineyards will each develop a course inspired by a specific cheese.    

Parcel 104 executive chef Robert Sapirman will be working with noted cheesemonger John Raymond of Raymond & Co. and cheesemongers will personally select which cheeses will be used. Laura Werlin will coordinate the appetizers for the cocktail hour using recipes from her books.  Werlin will also be on hand to talk to guests about cheese, and sign cookbooks.

What: 6th Annual Cheese & Wine Dinner
When: Saturday, November 8, 2008
Where: Parcel 104 at the Santa Clara Marriott, 2700 Mission College Boulevard, Santa Clara
How: $145 plus tax and gratuity. Book online via OpenTable or call 408-970-6104.
 

Here's a recipe is adapted from Laura Werlin's Cheese Essentials that is just right for cold Fall and Winter nights.

Reblochon and Potato Tartiflette

4 slices, thick sliced bacon, cut crosswise into 1/4 inch pieces or use 1/4 pound pancetta 1 medium onion sliced 1/4 inch thick 1 pound Yukon Gold or other waxy potatoes, peeled and sliced crosswise 1/4 inch thick Salt Freshly ground pepper 5 ounces Reblochon cheese, cut into 1/4 inch slices 1/2 cup cream

Preheat the oven to 375 degrees in a medium saute pan cook the bacon until brown and crisp. Drain on paper towel lined plate. Remove all but 1 tablespoon fat saute the onions in bacon fat until soft but not brown, about 5 minutes. Place half the potato slices in a 9-inch pie plate or shallow oval pan. Sprinkle with a touch of salt and pepper (remember that the cheese and bacon are both salty). Sprinkle half the onions over the potato slices followed by half the bacon, and half the cheese. Repeat with remaining potatoes, onions bacon and cheese. Pour cream over the top and around the edges.

Cover with foil and bake for 30 minutes. Remove foil and cook for 20 minutes or until the potatoes are soft and the tartiflette is brown and bubbly. Let sit 15 minutes before servicing. This allows the cream and potatoes to set up (otherwise, it's too runny).

Serves 8 to 10

On Labor Day weekend there are a myriad of culinary experiences to choose from including Slow Food Nation in San Francisco and further north, the Sonoma Wine Country Weekend. While this tremendously popular annual event consistently sells out, there are still a few tickets left to some of the winemaker lunches on Friday, August 29th, winemaker dinners on Saturday, August 30th and a chance to attend a high rolling wine auction on Sunday, August 31st.

What: Sonoma Wine Country Weekend

Where: Events take place at wineries in Sonoma County

When: August 29 - 31, 2008

How: Buy tickets to attend, tickets range from $75 to $750, depending upon the event.

Why: Get up close and personal with winemakers, chefs and local producers from our own backyard. My pick is the Taste of Sonoma a local food and wine tasting showcase event on Saturday at the historic MacMurray Ranch, that's rarely open to the public. There will be chef demonstrations, wine seminars and more.

Whichever events you choose to attend, you'll be helping to support local charities that serve the students, children, farm workers and those in need.

Local restaurants and chefs will be participating all weekend. Here are two terrific recipes courtesy of Duskie Estes and John Stewart of Zazu and Bovolo Restaurant and Farm.

Peach Bellini Sorbetto
1 1/4 pounds ripe peaches
1/2 cup sugar
2 tablespoons lemon juice
1 cup iron horse sparkling wine

Combine the peaches, sugar, and lemon juice in a food processor. Stir in the sparkling wine. Freeze in ice cream maker according to its directions.

Redwood Hill Goat Yogurt Gelato
4 cups plain goat yogurt
1 cups sugar
3/4 cup water

In a small sauce pan on high heat, bring the sugar and water to a boil to melt the sugar. Cool. Mix the yogurt with the simple syrup and freeze according to your ice cream machine’s directions.

Wine tasting is usually not a preferred outing with small children. I don’t regularly take my kids to tasting rooms and don’t necessarily recommend that you take your own kids to Napa and Sonoma for a weekend winery tour. That said, after stumbling upon a few wineries while on family vacations, I have found that, in some places, wine tasting with kids in tow can actually be fun for everyone. It has been my experience that vineyards in out-of-the way places are pretty accepting of kids being part of the experience, and, in some cases, quite welcoming. Many wineries off the beaten track don’t seem to mind if your kids frolic though the gardens and vines as long as you are respectful of the property. This is especially true if you purchase a few bottles of wine before you hightail it out of there. Of course, you have to make doubly sure you don’t sip too much before getting behind the wheel, particularly when you’re about to drive on a bumpy Hawaiian road that leads part-way up to a volcano (but more about that in a bit).

I’ve always loved visiting vineyards, especially with my husband who is a wine enthusiast. I also have always relished spending a little time at a vineyard. The lush green landscapes filled with grape vines surrounded by roses and wisteria really appeals to my inner-world fantasy of going back in time and living as a member of the landed gentry. Before our daughters were born, we would occasionally go to Sonoma or Napa, and have since made journeys up there without kids. I had never actually gone wine tasting with our kids until recently, however, and all of our previous visits were planned events. Before we had kids, we took some typical France and Spain vacations with visits to tasting rooms in old cobblestone buildings full of boisterous German tourists -- one group’s fashion ensembles were so eclectic that we weren’t sure if we were a bit dizzy from too much wine or too much plaid mixed with stripes -- but these outings were specifically made to find vineyards and taste wine.

I’ve found, however, that although it’s fun to plan out your visits to the wine country, discovering wineries in unexpected locations can be even more fun. We had two such experiences in the last year. One was at Tedeschi Vineyards, a pineapple winery we found in Maui, and the second Navarro Vineyards in Mendocino County. Although we should have expected to find wine in the latter location, as it’s in the Anderson Valley, we were camping at the time and looking for a fun place to play in the river. We were therefore surprised when we rounded a bend and came face to face with a vineyard whose wines we had enjoyed in the past at a friend’s house.

While we were in Maui last year, we heard about Tadeschi Vineyards on the way to Mount Haleakala. As we had missed the sunrise, were too early for the sunset, and the drive up the volcano was two hours each way, we decided to do a little wine tasting instead. Tadeschi Vineyards is near the end of the main winding highway on the inner part of Maui. I think the road once went through to Hana, but when we were there, the extended road was closed. Although it’s quite close -- as the crow flies -- to Kihei and Wailea, it’s about an hour’s drive to both. So we made our way down to the vineyard, and if our kids hadn’t been moaning about how they were missing a day at the beach the whole time, the drive would have been lovely.

When we got to the vineyard, I was surprised that it was fairly crowded. The wine tasting area is set up to do a brisk business, and there were retired people and families everywhere, buying up pineapple dishtowels, candles, jams and, of course, wine. They make wine made from both pineapples and grapes, and I have to say I liked neither, but we bought a couple of bottles of the pineapple stuff anyway and had them shipped to our house for curiosity’s sake. Although the drive took a while and the wine wasn’t great, I loved visiting Tadeschi Vineyards. The winery itself is beautiful and, once we left the bustle of the shop full of kitsch, we were able to roam around and enjoy the grounds while our kids explored the property.

Even closer is Navarro Vineyards. Although this fairly well-known winery is located in the heart of the Anderson Valley, we were in the area to camp and so weren’t really expecting go wine tasting the first time we happened upon them. There are a few really great things about Navarro Vineyards. In addition to it being near the Navarro River, which is fun to play in, they make every attempt to be a sustainable working farm, avoiding insecticides and herbicides, banding the area with lots of cover crops to keep the beneficial insect population in business, and using chickens and goats to weed and fertilize the grounds. They also utilize solar panels to help power their operation. Navarro also makes really great grape juice, and the tasting room staff is happy to pour some for your kids so they can enjoy something to drink and feel included in the experience while you swirl your Pinot Noir. Finally, they also make some very nice wines which are, for the most part, only available via mail order or in their shop. So, stopping by on your way to raft in the Navarro River has its advantages. Other great wineries are also in the area, such as Scharffenberger Cellars just down the road in Philo.

As I’m always on the lookout for mixing outings with wine tastings, I’d love to hear about any wineries you’ve stumbled upon during your own travels, and if you found them to be kid friendly. Although my budget will not guarantee that I will get to them all, I can always dream.

Sake is a popular beverage but how it pairs with food is still a mystery to most of us. While many people first encounter sake on sushi menus, where sake really shines is with izakaya or tavern style Japanese small plates. Izakaya is getting more and more popular in San Francisco. Great places to try izakaya dishes include Hime, Oyaji and O Izakaya Lounge.

Here's another great opportunity to try izakaya style cuisine paired and sake. The Japan Society of Northern California, in cooperation with Sozai Restaurant and Sake Lounge and True Sake, presents its next Japanese Language & Cultural Experience Workshop: Sake Appreciation.

Matching food and sake is just like matching food and wine. It's a fun, imprecise process that largely depends on your own unique taste buds. What's a perfect match to one may be the ultimate mismatch to another. The important thing is what's delicious to you!

What: Sake Appreciation
Where: Sozai Restaurant and Sake Lounge, 1500 Irving St., San Francisco
When: 6:00pm-8:00pm, Tuesday, July 15, 2008
How: $30 Japan Society Language Students, $35 Japan Society Members, $45 Non-Members, Space is limited; please RSVP by Friday, July 10th.
Why: This informative tasting workshop will detail different types of sake and answer questions about the intricacies of food pairing. A variety of seasonal delicacies will be served during the tasting, pairing each sake with traditional and contemporary Japanese tapas, all created by Chef Mari.
Note: Although this is a language workshop and some sake-related vocabulary will be introduced, all Japanese language levels are welcome to participate.

Summer is a great time for cold fizzy refreshments. And drinks made with champagne, prosecco, or sparkling wine always seem the most elegant. Sangria Blanca -- a Spanish sparkling wine drink infused with fruit -- is just this type of libation (I love that word). And, with berries and mint, it's really the perfect tonic for a hot summer day.

Although I adore Sangria Blanca now, it took a while for this love to bloom. For years I resisted sparkling sangrias. When offered one, I turned up my nose, thinking it was a cousin of the lowly wine cooler. This isn't to say I never liked wine coolers. In high school, I drank my fair share (but don’t tell my mom). They were sweeter and more drinkable than the Bud Light and Lucky Lager served at Friday night parties in my small San Diego County town and always seemed to be on hand. My girlfriends and I would down our California Coolers (does anyone else remember those?), feeling quite urbane. Later, when I was a little older and "wiser," I learned to disdain coolers in much the same way a six-year old feels too mature to watch Sesame Street any longer. It was only when I was in my 30s that I returned to sparkling wine concoctions. By this time, I was secure enough to admit I really loved their refreshing and slightly fruity taste and so started experimenting.

Following is the result of one of these experiments: my recipe for Sangria Blanca. I use cava, a Northern Spanish sparkling wine, although any type of bubbly will do. The great thing about this recipe is that you don't need to break the bank. Although a nice champagne wouldn't hurt the outcome, it seems an extravagant addition for a drink that includes fruity soda, thereby drowning out any nuances you would gain. A moderately-priced cava is my bottle of choice, although you could also use sparkling wine or prosecco. Just don't use anything you wouldn't drink plain. Served with some ripe berries, a sprig of mint, and ice, it's the perfect way to cool off on a hot summer day in Spain, San Diego, or the Bay Area.

For a discussion on red wine sangria, see Sangria, the Ultimate Summer Refresher.

Sangria Blanca

Serves: 6-8

Ingredients:
1 bottle chilled cava or other sparkling wine
1 cup fruity soda, Passion Fruit and Mango Juice Squeeze or Orangina
2 Tbsp brandy
2 Tbsp sugar
½ cup raspberries
½ cup sliced strawberries
Mint leaves
Ice

Preparation:
1. Clean berries and slice the strawberries. Set aside.
2. In a large punch bowl or pitcher, combine the sugar and brandy until the sugar dissolves.
3. Add the cava, or other sparkling wine, along with the soda.
4. Add the berries and ice.
5. Serve with mint leaves as garnish.

It may sound strange, but my love for fruity wine punches actually started when I was a kid. For generations, my mother's Neopolitan family combined ripe peaches and red wine during the summer months. Chilled on ice, this was the standard evening refreshment for the adults as I played Marco Polo with my sister in the pool on hot summer evenings. After swimming, the kids would be allowed to put a piece or two of the steeped peaches on top of their ice cream. As I slurped up my ice cream and peaches soaked with wine, I felt incredibly grown-up and lucky to be Italian.

I started enjoying Spanish sangria a year or two out of college and ordered it every chance I got. I learned that although I loved the taste of the wine with its integrated fruity flavors, I equally enjoyed biting into crisp fruit slices and sucking on orange pieces soaked with wine. I tried making my mother's peaches and red wine, but found it too straightforward a drink. I found, however, that by adding peaches to traditional sangria (which has some nice citrus undertones), I got the full fruity essence of summer while also attaining a more nuanced blend of flavors.

Most red wine sangrias use oranges, lemons and brandy. My version uses all three of these ingredients, along with fresh peaches in honor of my mother's family tradition. I also add cinnamon sticks to mingle in a little spice. I strong-armed my friend Teresa, who is from Spain, to try a glass and, to my great relief, she said it made her feel like she was back in Salamanca. I'm not sure if I'd go that far, but every time I pluck out a peach slice from my glass, I'm transported back to my parents' backyard on a hot summer evening.

Next week, I'll talk about Sangria Blanca.

Red Wine Sangria

Serves: 6 – 8

Ingredients:
1 bottle dry red wine (such as Rioja, Zinfindel, or Merlot)
1 shot of brandy
¼ cup fresh-squeezed orange juice
2 Tbsp sugar
½ orange, sliced
½ lemon, sliced
1 peach, sliced
2 cinnamon sticks
Sparkling water
Ice

Preparation:
1. Juice one to two oranges until you have ¼ cup of juice.
2. Add juice to a carafe or pitcher along with brandy and sugar and stir.
3. Add the sliced fruit and cinnamon sticks.
4. Pour in the entire bottle of wine.
5. Cover pitcher or carafe with plastic wrap and refrigerate until ready to drink (this can be made up to one day ahead). If you want to serve immediately, just move on to step 6.
6. Place ice into a glass and then pour in some sangria. Be sure to add as much fruit as you'd like.
7. Add a splash of sparkling water and serve.

As the weather warms up it's prime time for outdoor festivals. Head to Ghirardelli Square for sipping wine at the third annual Uncorked Wine Festival or to Golden Gate Park for shucking oysters at the ninth annual San Francisco Oyster Fest. Better yet, enjoy both!

Ghirardelli Square hosts Uncorked! in partnership with COPIA, the American Center for Wine, Food & Arts located in Napa. Uncorked provides an opportunity to taste, learn and experience wine and gourmet food from throughout Northern California. Highlights include a food and wine pairing seminar, sensory wine class and chef demonstration ($10 fee). Check out the schedule online.

What: Uncorked! Wine Festival
Cost: Tickets are $40 and include unlimited wine tastings from over 50 wineries and a souvenir glass
When: May 17th 1 - 6 pm
Where: Ghirardelli Square, 900 North Point St, San Francisco
How: Purchase tickets online

The San Francisco Oyster Fest celebrates that classic combination of oysters and stout and features a great selection of contemporary live music. A wide variety of other beverages will also be available, ranging from beers, wines to premium spirits and though oysters are the main focus of the festival many other culinary choices will be offered. Festival events including the Shuck and Suck Competition, Oyster History Exhibition and Oyster Cooking Demonstrations.

What: San Francisco Oyster Fest
Cost: Tickets are $20 for a 1 day pass or $35 for a 2 day pass
When: May 17th - 18th, 12 - 7, gates open at 11
Where: Great Meadow at Fort Mason, San Francisco
How: Purchase tickets online