What makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.
Bonné says he’s hoping The New California Wine brings attention to the state’s lesser known wine regions — and winemakers — that are just on the verge of blowing up in terms of consumer awareness.
Wine is a grocery, not a luxury. That’s the premise behind a fun, new wine guide filled with charming illustrations and scratch ‘n’ sniffs. But don’t let the playfulness fool you. There’s some serious science in the book, which covers the full gamut of tasting with humor and a refreshing simplicity.
Culling and stomping grapes may conjure images of the fall harvest but did you know that vintners want fungus-covered fruit or that white wine can be made from red grapes? Lindsey Hoshaw takes a trip to Napa and shares a few little known facts about winemaking including where you can join the crush.
Check, Please! Bay Area reviews these restaurants: Aslam’s Rasoi (San Francisco), Poesia (San Francisco), encuentro café and wine bar (Oakland). Watch Leslie Sbrocco shares her wine tips about Lodi wines.
There are so many good summer wines but not to overwhelm, here are 7 that caught my fancy this summer. You can sip them by the pool (um, not allowed at city pools), drink with a summer salad or pair with foods hot off the grill. You should also be able to find these wines without having to make a trip to the winery. Have a favorite local summer wine? Tell us.
A 70-year-old California ice cream company is growing its delectable product line. McConnell’s Fine Ice Creams has new owners as well as a master ice cream maker on staff (a rare feat) and continues to use ingredients like Guittard and Valrhona chocolate, as well as organic cage-free eggs.
The author of True Brews shares her homebrewing habit with BAB’s Sarah Henry. Watermelon-Mint Soda anyone?
Science is a beautiful thing — especially when it helps you impress your foodie friends. Here we present five easy party tricks — based on science — that will make you look like a wine tasting pro. Do try this at home.
Climate change is already creating new winners among Europe’s winemaking regions. (Great bubbly from Britain — who knew?) But those changes have also put in doubt the rules and traditions that have defined the continent’s top winemakers for centuries.
Alcohol has bolstered many writing sessions throughout history — not just as a drink but as an ink. For most of the last millennia, writers, artists and kings alike relied on an ink that commonly included wine. Now some people are trying to bring this tradition back.
Are you easily intimidated by snobby sommeliers? Flummoxed by phone-book-thick restaurant wine lists? Help is on the way. KQED’s Forum convenes a panel of Bay Area wine connoisseurs to talk about how to pour and taste wine, and how to select the perfect bottle at a store or restaurant.
Check, Please! Bay Area host Leslie Sbrocco shares insider fun facts from the show as well as some personal information including the story behind her tattoo.
Who doesn’t love a seasonal sangria. The way I see it, it’s just another wine pairing. Right? Since it is Christmas time, I wanted this one to not only resemble the holiday flavors but also the colors. If you ask me, it is simply beautiful.
Mary Ladd interviews Chef Ben De Vries, chef-owner at Luella, a Russian Hill restaurant that is celebrating its “seven year itch” with specials on chicken and ribs and bottles of wine. Chef De Vries dishes on why he makes La Venganza hot sauce, and what he’s up to in the kitchen.