The restaurant scene is roaring back to life in the South Bay and a common theme among them is restaurants featuring a unique bar program paired to a dining menu equal in creativity. While the concept of bringing together your favorite bar with gourmet bar bites is no new feat, here are 15 top-notch gastropubs in the South Bay.
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.
How does San Francisco’s 600 tons of compostable waste become a nutrient-rich material that improves the quality of our local wines? Watch QUEST’s Science on the SPOT story, Dark Matter: Inside the Compost Cycle to hear from agronomist Bob Shaffer, Northern California’s “compost guy,” and learn about the composting process.
Local, small production winemakers shared top billing with bands and restaurants at this year’s gourmet music festival, Outside Lands.
If you’re purchasing a sparkling wine this holiday season, it’s easy to keep it local. After all, some of the finest American choices are produced in our own backyard. Following is a list of my top-ten local sparkling wine choices. Half of these wineries are set in Carneros, an area that covers parts of both Sonoma and Napa Valley that is perfectly suited for Pinot Noir and Chardonnay grape growing (the two varietals most commonly used for sparkling wines). The other half are located in other parts of Napa and the Anderson Valleys.
For me — again, the non-expert — Grahm repeatedly uncorks sweet, thoughtful conceits about wine that make me eager to improve my grasp — not on know-how and scoring systems, but the mystery and magic of wine, to see it as a lovely, boundless parcel to discover and unravel in the same way I’ve devoured popular music and steeped myself in its history, absorbing its movements and collections of characters, coming to understand first-hand how certain changes and instrumental colors render certain effects on a listener.
Down the road, this frothy juice will become a suave Napa Valley Pinot Noir. But on this hot September morning at the beginning of the 2009 harvest at Robert Sinskey Vineyards, these grapes are just a day or two off the vine, busily fermenting its way from juice to wine.
A person who embraces pink wine is a person who’s not afraid to get a little girly. It means he or she is a hey, why not? sort of person, happy to take a little vacation from the hopped-up IPAs and tannin-slugging Cabs to sip on what your aunt Cherrie would call a “swimmin’ pool wine.” So what’s worth pouring this weekend as you huddle around the grill for warmth?