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Nine of the most respected names in French gastronomy sat in judgment.","imgSizes":{"thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp2_custom-995fe3dc9fc4aaf389abc408bac1439f698e1559-s1500-c85-400x264.jpg","width":400,"height":264,"mimeType":"image/jpeg"},"medium":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp2_custom-995fe3dc9fc4aaf389abc408bac1439f698e1559-s1500-c85-800x527.jpg","width":800,"height":527,"mimeType":"image/jpeg"},"medium_large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp2_custom-995fe3dc9fc4aaf389abc408bac1439f698e1559-s1500-c85-768x506.jpg","width":768,"height":506,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp2_custom-995fe3dc9fc4aaf389abc408bac1439f698e1559-s1500-c85-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"twentyfourteen-full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp2_custom-995fe3dc9fc4aaf389abc408bac1439f698e1559-s1500-c85-897x576.jpg","width":897,"height":576,"mimeType":"image/jpeg"},"guest-author-32":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp2_custom-995fe3dc9fc4aaf389abc408bac1439f698e1559-s1500-c85-32x32.jpg","width":32,"height":32,"mimeType":"image/jpeg"},"guest-author-50":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp2_custom-995fe3dc9fc4aaf389abc408bac1439f698e1559-s1500-c85-50x50.jpg","width":50,"height":50,"mimeType":"image/jpeg"},"guest-author-64":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp2_custom-995fe3dc9fc4aaf389abc408bac1439f698e1559-s1500-c85-64x64.jpg","width":64,"height":64,"mimeType":"image/jpeg"},"guest-author-96":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp2_custom-995fe3dc9fc4aaf389abc408bac1439f698e1559-s1500-c85-96x96.jpg","width":96,"height":96,"mimeType":"image/jpeg"},"guest-author-128":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp2_custom-995fe3dc9fc4aaf389abc408bac1439f698e1559-s1500-c85-128x128.jpg","width":128,"height":128,"mimeType":"image/jpeg"},"cat_post_thumb_sizecategory-posts-2":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp2_custom-995fe3dc9fc4aaf389abc408bac1439f698e1559-s1500-c85-150x150.jpg","width":150,"height":150,"mimeType":"image/jpeg"},"detail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp2_custom-995fe3dc9fc4aaf389abc408bac1439f698e1559-s1500-c85-150x150.jpg","width":150,"height":150,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp2_custom-995fe3dc9fc4aaf389abc408bac1439f698e1559-s1500-c85.jpg","width":897,"height":591}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"byline_bayareabites_135513":{"type":"authors","id":"byline_bayareabites_135513","meta":{"override":true},"slug":"byline_bayareabites_135513","name":"Alastair Bland, NPR Food","isLoading":false},"byline_bayareabites_109705":{"type":"authors","id":"byline_bayareabites_109705","meta":{"override":true},"slug":"byline_bayareabites_109705","name":"Maria Godoy, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","isLoading":false},"trevorfelch":{"type":"authors","id":"11338","meta":{"index":"authors_1591205172","id":"11338","found":true},"name":"Trevor Felch","firstName":"Trevor","lastName":"Felch","slug":"trevorfelch","email":"trevor.felch@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cp class=\"p1\">I'm the SF Bay Area editor for Zagat. Before this post, I was a restaurants writer for Thrillist and SF Weekly, along with covering the wine industry for Vino 24/7. I've also dabbled in tech start-ups (of course) and TV journalism (most recently with NBC on their Rio Olympics research team). You'll find me at taquerias, bakeries, bars, pizzerias, corner bistros and tasting menu destinations throughout the Bay Area. Cheers!\u003c/p>","avatar":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Trevor Felch | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/trevorfelch"},"sonomamagazine":{"type":"authors","id":"11349","meta":{"index":"authors_1591205172","id":"11349","found":true},"name":"Sonoma Magazine","firstName":"Sonoma","lastName":"Magazine","slug":"sonomamagazine","email":"sonomamag@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cp class=\"p1\">Sonoma Magazine is an award-winning, bi-monthly publication that celebrates the Sonoma landscape and lifestyle. Through in-depth stories and vivid photography, Sonoma Magazine keeps readers on the pulse of the restaurants, wineries, arts, entertainment, culture and style that make Sonoma a destination, a haven, and a way of life. Visit \u003ca href=\"http://sonomamag.com\">sonomamag.com\u003c/a> to sign up for a subscription and find out what’s new in Wine Country.\u003c/p>","avatar":"https://secure.gravatar.com/avatar/7f30e2b81d7fa7b716644bdceabc490b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Sonoma Magazine | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/7f30e2b81d7fa7b716644bdceabc490b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7f30e2b81d7fa7b716644bdceabc490b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/sonomamagazine"},"uramakrishnan":{"type":"authors","id":"11689","meta":{"index":"authors_1591205172","id":"11689","found":true},"name":"Urmila Ramakrishnan","firstName":"Urmila","lastName":"Ramakrishnan","slug":"uramakrishnan","email":"uramakrishnan@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Food Editor","bio":"Urmila Ramakrishnan is KQED Arts & Culture’s food editor and an award-winning food journalist based in the Bay Area. Her multi-platform work has been featured in \u003ci>The New York Times\u003c/i>, \u003ci>Edible\u003c/i>, \u003ci>The San Francisco Chronicle\u003c/i>, among other publications. She’s a kitchen gadget enthusiast who also loves food puns. Keep up with her cooking adventures on Instagram at \u003ca href=\"https://www.instagram.com/urmilamakes/\" rel=\"noopener noreferrer\">@urmilamakes\u003c/a> and join the food discussion \u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\">@U_Ramakrishnan\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twitter":"U_Ramakrishnan","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Urmila Ramakrishnan | KQED","description":"KQED Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/uramakrishnan"}},"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_139095":{"type":"posts","id":"bayareabites_139095","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139095","score":null,"sort":[1601580562000]},"guestAuthors":[],"slug":"san-francisco-argentinian-grab-and-go-restaurant-expands-to-napa","title":"San Francisco Argentinian Grab-and-Go Restaurant Expands to Napa","publishDate":1601580562,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>El Porteño will be the newest addition to Napa's Oxbow Public Market. The Argentinian-inspired spot that's been popular at San Francisco's Ferry Building will feature sweet and savory empanadas as well as alfajores starting October 2.\u003c/p>\n\u003cp>The concept, from Joseph Ahearne, represents two generations of family recipes with local Napa ingredients. Ahearne, who grew up in Carneros, said that the expansion into Napa made sense for their current demographic. His mother had a restaurant in St. Helena on Railroad Avenue in the early 1970s. \"She wanted to do Argentinian food, but she didn't think people would have heard about it,\" said Ahearne. She'd put Argentinian recipes on the menu along with Mexican mainstays.\u003c/p>\n\u003cfigure id=\"attachment_139117\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139117\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-800x1200.jpg\" alt=\"Chef Joseph Ahearne holding a tray of alfajores\" width=\"800\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-1024x1536.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-1365x2048.jpg 1365w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-1920x2880.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Joseph Ahearne is the owner of El Porteño \u003ccite>(Emily Becker / El Porteño)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As far as the menu goes, favorites like the carne empanadas and champiñones, will be available at the Oxbow location as well as grab-and-go frozen empanada options in 2- and 8-packs. The carne empanada is stuffed with beef, onions, green olives, raisins and eggs, and the Champiñones empanada is a vegetarian version with mushrooms, shallots, aged parmesan and crème fraîche. They started these options after seeing sales drop 80% at the start of the pandemic.\u003c/p>\n\u003cp>The pandemic and fires have been difficult for Ahearne, who had originally planned to open the restaurant in March. His space will take up some of the seating that was reserved for the Napa Bookmine. But he did say that his restaurant model of grab-and-go has been lucky throughout everything. \"We never really had a roof and certainly not dining tables,\" Ahearne said. \"But we figured if we tried to wait this out we would have already been [permanently] closed.\"\u003c/p>\n\u003cp>The brand was also previously in the hot bar at Whole Foods, which got shut down after the start of shelter-in-place. Last week, Ahearne was able to start selling retail with them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Oxbow Public Market in Napa is getting a new vendor. El Porteno will serve empanadas and alfajores. ","status":"publish","parent":0,"modified":1621632507,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":341},"headData":{"title":"San Francisco Argentinian Grab-and-Go Restaurant Expands to Napa | KQED","description":"Oxbow Public Market in Napa is getting a new vendor. El Porteno will serve empanadas and alfajores. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139095 https://ww2.kqed.org/bayareabites/?p=139095","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/01/san-francisco-argentinian-grab-and-go-restaurant-expands-to-napa/","disqusTitle":"San Francisco Argentinian Grab-and-Go Restaurant Expands to Napa","path":"/bayareabites/139095/san-francisco-argentinian-grab-and-go-restaurant-expands-to-napa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>El Porteño will be the newest addition to Napa's Oxbow Public Market. The Argentinian-inspired spot that's been popular at San Francisco's Ferry Building will feature sweet and savory empanadas as well as alfajores starting October 2.\u003c/p>\n\u003cp>The concept, from Joseph Ahearne, represents two generations of family recipes with local Napa ingredients. Ahearne, who grew up in Carneros, said that the expansion into Napa made sense for their current demographic. His mother had a restaurant in St. Helena on Railroad Avenue in the early 1970s. \"She wanted to do Argentinian food, but she didn't think people would have heard about it,\" said Ahearne. She'd put Argentinian recipes on the menu along with Mexican mainstays.\u003c/p>\n\u003cfigure id=\"attachment_139117\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139117\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-800x1200.jpg\" alt=\"Chef Joseph Ahearne holding a tray of alfajores\" width=\"800\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-1024x1536.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-1365x2048.jpg 1365w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-1920x2880.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Joseph Ahearne is the owner of El Porteño \u003ccite>(Emily Becker / El Porteño)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As far as the menu goes, favorites like the carne empanadas and champiñones, will be available at the Oxbow location as well as grab-and-go frozen empanada options in 2- and 8-packs. The carne empanada is stuffed with beef, onions, green olives, raisins and eggs, and the Champiñones empanada is a vegetarian version with mushrooms, shallots, aged parmesan and crème fraîche. They started these options after seeing sales drop 80% at the start of the pandemic.\u003c/p>\n\u003cp>The pandemic and fires have been difficult for Ahearne, who had originally planned to open the restaurant in March. His space will take up some of the seating that was reserved for the Napa Bookmine. But he did say that his restaurant model of grab-and-go has been lucky throughout everything. \"We never really had a roof and certainly not dining tables,\" Ahearne said. \"But we figured if we tried to wait this out we would have already been [permanently] closed.\"\u003c/p>\n\u003cp>The brand was also previously in the hot bar at Whole Foods, which got shut down after the start of shelter-in-place. Last week, Ahearne was able to start selling retail with them.\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139095/san-francisco-argentinian-grab-and-go-restaurant-expands-to-napa","authors":["11689"],"categories":["bayareabites_16558","bayareabites_109","bayareabites_752","bayareabites_17082","bayareabites_1807"],"tags":["bayareabites_16557","bayareabites_744","bayareabites_14775","bayareabites_187","bayareabites_16968","bayareabites_16969","bayareabites_16967","bayareabites_10321"],"featImg":"bayareabites_139116","label":"bayareabites"},"bayareabites_135513":{"type":"posts","id":"bayareabites_135513","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135513","score":null,"sort":[1574111040000]},"guestAuthors":[],"slug":"wine-moguls-destroy-land-and-pay-small-fines-as-cost-of-business-say-activists","title":"Wine Moguls Destroy Land And Pay Small Fines As Cost Of Business, Say Activists","publishDate":1574111040,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>After California wine industry mogul Hugh Reimers illegally destroyed at least 140 acres of forest, meadow and stream in part to make way for new vineyards sometime last winter, according to a \u003ca href=\"https://documentcloud.adobe.com/link/review?uri=urn%3Aaaid%3Ascds%3AUS%3Af30591d5-ec62-48a1-a096-9070c545db3c\">report\u003c/a> from state investigators, state officials \u003ca href=\"https://www.waterboards.ca.gov/northcoast/board_decisions/adopted_orders/pdf/2019/19_0045_Hugh%20Reimers%20Krasilsa%20Pacific%20Farms%20LLC_CAO.pdf\">ordered\u003c/a> the former executive of Jackson Family Wines to repair and mitigate the damage where possible. Sonoma County officials also suggested a $131,060 fine.\u003c/p>\n\u003cp>But for environmental activists watching the investigation, fines and restoration attempts aren't going to cut it; they want Reimers — an experienced captain of industry whom they say knew better — to face a criminal prosecution, which could lead to a jail sentence.\u003c/p>\n\u003cp>\"We want him to be an example of what you can't do here,\" says Anna Ransome, founder of a small organization called Friends of Atascadero Wetlands. In August, the group sent a letter to Sonoma County District Attorney Jill Ravich, asking that she prosecute Reimers.\u003c/p>\n\u003cp>\"If winemakers can figure into their budget paying fines and doing minimal restoration work, then what's to stop the next guy from doing the same thing?\" Ransome says.\u003c/p>\n\u003cp>The D.A.'s office did not return requests for comment.\u003cstrong> \u003c/strong>Multiple efforts to reach Reimers for comment were unsuccessful. On Nov. 13, a sign posted outside of an address listed for him that appears to be a residence read \"Media Keep Out.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Sonoma County Winegrowers, an industry organization that promotes sustainability, also declined to comment.\u003c/p>\n\u003cp>Ransome's concerns have been echoed by other environmental and community activists in Northern California who decry a pattern of winemakers violating environmental laws, paying relatively meager fines for their actions, and eventually proceeding with their projects.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>For example, high-society winemaker Paul Hobbs now grows grapes on at least one small Sonoma County parcel that he cleared of trees in 2011 without proper permits. Though his actions on several locations where he removed trees caused community uproar, officials fined Hobbs $100,000 and allowed him to carry on with his business. Paul Hobbs Winery is listed by the Sonoma County Winegrowers website as certified sustainable.\u003c/p>\n\u003cp>In another case, multiple agencies \u003ca href=\"https://www.waterboards.ca.gov/press_room/press_releases/2019/pr08022019_rhys_vineyard_enforcement.pdf\">issued a $3.7 million fine\u003c/a> against Silicon Valley entrepreneur and vintner Kevin Harvey after those agencies concluded that he illegally destroyed a Mendocino County wetland and buried a small creek with excavated dirt as he made way for a new grid of grapevines. The wealthy venture capitalist paid the penalty and was allowed to keep the vineyard, which, \u003ca href=\"https://www.waterboards.ca.gov/waterrights/board_decisions/adopted_orders/orders/2019/wro_2019-0053_with_set_n_atts.pdf\">according\u003c/a> to state authorities, Harvey \"insisted on retaining.\" This concluded the investigation — as officials determined that the destruction Harvey caused was so thorough and complete that asking him to restore the land to its natural state was futile.\u003c/p>\n\u003cp>David Keller, with the group \u003ca href=\"https://eelriver.org/\">Friends of the Eel River\u003c/a> — representing a Northern California watershed that has been impacted by logging and land development — says this type of behavior, combined with agency leniency, renders laws meant to protect forests and watersheds meaningless.\u003c/p>\n\u003cp>\"As long as there is no jail time, these vineyardists are happy to go ahead and do whatever they want, and the fines are just a write-off — they're a part of doing business for these people,\" Keller says.\u003c/p>\n\u003cp>In Napa County, adjacent to Sonoma and\u003cstrong> \u003c/strong>the source of perhaps the most expensive cabernet sauvignon outside of Bordeaux, activists are pushing back against a steady conversion of woodland into new vineyards. Kellie Anderson, an independent watchdog who has harried local officials for years to step up enforcement of environmental laws, says the county's planning department has ignored numerous violations by grape growers.\u003c/p>\n\u003cp>Anderson says she has watched wealthy winemakers near her home break land preservation agreements, denude streams through illegal tree cutting, cause mudslides after failing to protect cleared slopes against erosion, illegally install deer fencing, which makes habitat inaccessible to animals, and commit other violations of environmental laws.\u003c/p>\n\u003cp>\"There are now so many violators in these hills that the county is unable to enforce the rules,\" Anderson says. \"Whether it's lack of will or wherewithal, they aren't doing it.\"\u003c/p>\n\u003cp>But David Morrison, director of Napa County's Planning, Building, and Environmental Services Department, says county officials often enforce laws and penalize violators, in part by issuing fines.\u003c/p>\n\u003cp>\"We've probably collected about a million dollars in fines in the past five years,\" he says.\u003c/p>\n\u003cp>Morrison notes that the legal landscape of Napa County, especially as it pertains to wine production, is very complex, and he says it's easy for rules to be broken without immediate resolution.\u003c/p>\n\u003cp>\"The more rules you have, the easier it is to violate them,\" he says.\u003c/p>\n\u003cp>But activists insist that Napa County is too charitable to an industry they think is harming the environment. In fact, as a gesture of diplomacy, Napa County recently invited winery and vineyard owners who have violated their operating permits, often by exceeding wine production, customer visitation or employee limits, to submit requests for upgraded permits – part of the county's \u003ca href=\"https://www.countyofnapa.org/2496/Napa-County-Code-Compliance-Program\">Code Compliance Program\u003c/a>.\u003c/p>\n\u003cp>\"They break the law, and instead of the laws being enforced, they're retroactively approving these projects,\" says Geoff Ellsworth, the mayor of the small wine country town of St. Helena, in Napa County.\u003c/p>\n\u003cp>Ellsworth says many of the violations being considered through the Code Compliance Program can directly cause aggravated traffic and air pollution, and that excessive wine production places demands on growers for more grapes. Ultimately, he says, the county's stance on winery violations could lead to more deforestation and water use.\u003c/p>\n\u003cp>Morrison says the Code Compliance Program is intended to smooth out violations in a diplomatic way.\u003c/p>\n\u003cp>\"The county wants to encourage compliance, not be punitive,\" he says.\u003c/p>\n\u003cp>As for general objections against the wine industry's encroachment into woodlands, Morrison says that even though Napa County's vineyard acreage is growing, their collective footprint on the landscape still remains well within limits set years ago by county planners.\u003c/p>\n\u003cp>In the ongoing Reimers case, the North Coast Regional Water Quality Control Board issued Reimers, the manager of Krasilsa Pacific Farms, a \"cleanup and abatement\" \u003ca href=\"https://www.waterboards.ca.gov/northcoast/board_decisions/adopted_orders/pdf/2019/19_0045_Hugh%20Reimers%20Krasilsa%20Pacific%20Farms%20LLC_CAO.pdf\">order\u003c/a> requiring that he attempt to minimize erosion of sediment that could bury the gravel beds used by spawning salmon and steelhead trout in the Russian River watershed.\u003c/p>\n\u003cp>Josh Curtis, assistant executive officer with the water board, says an experienced vineyard manager should know about the various permits required for the type of work Reimers conducted. He also says that, had Reimers applied for permits, his agency is unlikely to have approved some of the destructive land alterations that Reimers made, which have already caused heavy erosion into creeks feeding the Russian River.\u003c/p>\n\u003cp>According to the \u003ca href=\"https://www.waterboards.ca.gov/northcoast/board_decisions/adopted_orders/pdf/2019/190606_BF_er_Krasilsa_NOV.pdf\">notice of violation\u003c/a> that the water board issued to Reimers in June, the wine baron, who has served as president of both Jackson Family Wines and Foley Family Wines, violated section 1311 of the federal Clean Water Act. Knowingly doing so is punishable, according to a \u003ca href=\"https://www.law.cornell.edu/uscode/text/33/1319\">clause within that law\u003c/a>, \"by a fine of not less than $5,000 nor more than $50,000 per day of violation, or by imprisonment of not more than 3 years, or by both.\"\u003c/p>\n\u003cp>In their \u003ca href=\"https://www.npr.org/documents/2019/november/reimers-recommended-fine.pdf\">March 21 report,\u003c/a> the Sonoma County Department of Agriculture's investigators wrote that Reimers \"is well aware of the permit requirements for vineyard development in Sonoma County.\"\u003c/p>\n\u003cp>But the fine they recommended for Reimers — $131,060 — doesn't match the crime, says Ross Middlemiss, a staff attorney for the Center for Biological Diversity. He says the fine is \"a drop in the bucket\" compared to the value of the property, which is 2,278 acres and worth many millions of dollars.\u003c/p>\n\u003cp>The Center for Biological Diversity sent a letter early this month encouraging the Sonoma\u003cstrong> \u003c/strong>district attorney to pursue the most aggressive punitive action possible.\u003c/p>\n\u003cp>\"If civil penalties and fines aren't enough to deter these bad actors, something more severe needs to be put upon these people who knowingly violate the law,\" Middlemiss says. \"We're hoping to avert another example of a winemaker who bulldozes first, then asks for forgiveness, and gets their permit after the fact.\"\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in Sebastopol, Calif., who covers food, agriculture and the environment.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/11/18/774859696/wine-moguls-destroy-land-and-pay-small-fines-as-cost-of-business-say-activists\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"In California, fines are being levied against winemakers who violate environmental laws, but activists say they are a drop in the bucket compared to the damage.","status":"publish","parent":0,"modified":1574111040,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":35,"wordCount":1380},"headData":{"title":"Wine Moguls Destroy Land And Pay Small Fines As Cost Of Business, Say Activists | KQED","description":"In California, fines are being levied against winemakers who violate environmental laws, but activists say they are a drop in the bucket compared to the damage.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135513 https://ww2.kqed.org/bayareabites/?p=135513","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/18/wine-moguls-destroy-land-and-pay-small-fines-as-cost-of-business-say-activists/","disqusTitle":"Wine Moguls Destroy Land And Pay Small Fines As Cost Of Business, Say Activists","nprImageCredit":"George Rose","nprByline":"Alastair Bland, NPR Food","nprImageAgency":"Getty Images","nprStoryId":"774859696","nprApiLink":"http://api.npr.org/query?id=774859696&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/11/18/774859696/wine-moguls-destroy-land-and-pay-small-fines-as-cost-of-business-say-activists?ft=nprml&f=774859696","nprRetrievedStory":"1","nprPubDate":"Mon, 18 Nov 2019 13:09:00 -0500","nprStoryDate":"Mon, 18 Nov 2019 07:00:00 -0500","nprLastModifiedDate":"Mon, 18 Nov 2019 13:09:51 -0500","path":"/bayareabites/135513/wine-moguls-destroy-land-and-pay-small-fines-as-cost-of-business-say-activists","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>After California wine industry mogul Hugh Reimers illegally destroyed at least 140 acres of forest, meadow and stream in part to make way for new vineyards sometime last winter, according to a \u003ca href=\"https://documentcloud.adobe.com/link/review?uri=urn%3Aaaid%3Ascds%3AUS%3Af30591d5-ec62-48a1-a096-9070c545db3c\">report\u003c/a> from state investigators, state officials \u003ca href=\"https://www.waterboards.ca.gov/northcoast/board_decisions/adopted_orders/pdf/2019/19_0045_Hugh%20Reimers%20Krasilsa%20Pacific%20Farms%20LLC_CAO.pdf\">ordered\u003c/a> the former executive of Jackson Family Wines to repair and mitigate the damage where possible. Sonoma County officials also suggested a $131,060 fine.\u003c/p>\n\u003cp>But for environmental activists watching the investigation, fines and restoration attempts aren't going to cut it; they want Reimers — an experienced captain of industry whom they say knew better — to face a criminal prosecution, which could lead to a jail sentence.\u003c/p>\n\u003cp>\"We want him to be an example of what you can't do here,\" says Anna Ransome, founder of a small organization called Friends of Atascadero Wetlands. In August, the group sent a letter to Sonoma County District Attorney Jill Ravich, asking that she prosecute Reimers.\u003c/p>\n\u003cp>\"If winemakers can figure into their budget paying fines and doing minimal restoration work, then what's to stop the next guy from doing the same thing?\" Ransome says.\u003c/p>\n\u003cp>The D.A.'s office did not return requests for comment.\u003cstrong> \u003c/strong>Multiple efforts to reach Reimers for comment were unsuccessful. On Nov. 13, a sign posted outside of an address listed for him that appears to be a residence read \"Media Keep Out.\"\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>The Sonoma County Winegrowers, an industry organization that promotes sustainability, also declined to comment.\u003c/p>\n\u003cp>Ransome's concerns have been echoed by other environmental and community activists in Northern California who decry a pattern of winemakers violating environmental laws, paying relatively meager fines for their actions, and eventually proceeding with their projects.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>For example, high-society winemaker Paul Hobbs now grows grapes on at least one small Sonoma County parcel that he cleared of trees in 2011 without proper permits. Though his actions on several locations where he removed trees caused community uproar, officials fined Hobbs $100,000 and allowed him to carry on with his business. Paul Hobbs Winery is listed by the Sonoma County Winegrowers website as certified sustainable.\u003c/p>\n\u003cp>In another case, multiple agencies \u003ca href=\"https://www.waterboards.ca.gov/press_room/press_releases/2019/pr08022019_rhys_vineyard_enforcement.pdf\">issued a $3.7 million fine\u003c/a> against Silicon Valley entrepreneur and vintner Kevin Harvey after those agencies concluded that he illegally destroyed a Mendocino County wetland and buried a small creek with excavated dirt as he made way for a new grid of grapevines. The wealthy venture capitalist paid the penalty and was allowed to keep the vineyard, which, \u003ca href=\"https://www.waterboards.ca.gov/waterrights/board_decisions/adopted_orders/orders/2019/wro_2019-0053_with_set_n_atts.pdf\">according\u003c/a> to state authorities, Harvey \"insisted on retaining.\" This concluded the investigation — as officials determined that the destruction Harvey caused was so thorough and complete that asking him to restore the land to its natural state was futile.\u003c/p>\n\u003cp>David Keller, with the group \u003ca href=\"https://eelriver.org/\">Friends of the Eel River\u003c/a> — representing a Northern California watershed that has been impacted by logging and land development — says this type of behavior, combined with agency leniency, renders laws meant to protect forests and watersheds meaningless.\u003c/p>\n\u003cp>\"As long as there is no jail time, these vineyardists are happy to go ahead and do whatever they want, and the fines are just a write-off — they're a part of doing business for these people,\" Keller says.\u003c/p>\n\u003cp>In Napa County, adjacent to Sonoma and\u003cstrong> \u003c/strong>the source of perhaps the most expensive cabernet sauvignon outside of Bordeaux, activists are pushing back against a steady conversion of woodland into new vineyards. Kellie Anderson, an independent watchdog who has harried local officials for years to step up enforcement of environmental laws, says the county's planning department has ignored numerous violations by grape growers.\u003c/p>\n\u003cp>Anderson says she has watched wealthy winemakers near her home break land preservation agreements, denude streams through illegal tree cutting, cause mudslides after failing to protect cleared slopes against erosion, illegally install deer fencing, which makes habitat inaccessible to animals, and commit other violations of environmental laws.\u003c/p>\n\u003cp>\"There are now so many violators in these hills that the county is unable to enforce the rules,\" Anderson says. \"Whether it's lack of will or wherewithal, they aren't doing it.\"\u003c/p>\n\u003cp>But David Morrison, director of Napa County's Planning, Building, and Environmental Services Department, says county officials often enforce laws and penalize violators, in part by issuing fines.\u003c/p>\n\u003cp>\"We've probably collected about a million dollars in fines in the past five years,\" he says.\u003c/p>\n\u003cp>Morrison notes that the legal landscape of Napa County, especially as it pertains to wine production, is very complex, and he says it's easy for rules to be broken without immediate resolution.\u003c/p>\n\u003cp>\"The more rules you have, the easier it is to violate them,\" he says.\u003c/p>\n\u003cp>But activists insist that Napa County is too charitable to an industry they think is harming the environment. In fact, as a gesture of diplomacy, Napa County recently invited winery and vineyard owners who have violated their operating permits, often by exceeding wine production, customer visitation or employee limits, to submit requests for upgraded permits – part of the county's \u003ca href=\"https://www.countyofnapa.org/2496/Napa-County-Code-Compliance-Program\">Code Compliance Program\u003c/a>.\u003c/p>\n\u003cp>\"They break the law, and instead of the laws being enforced, they're retroactively approving these projects,\" says Geoff Ellsworth, the mayor of the small wine country town of St. Helena, in Napa County.\u003c/p>\n\u003cp>Ellsworth says many of the violations being considered through the Code Compliance Program can directly cause aggravated traffic and air pollution, and that excessive wine production places demands on growers for more grapes. Ultimately, he says, the county's stance on winery violations could lead to more deforestation and water use.\u003c/p>\n\u003cp>Morrison says the Code Compliance Program is intended to smooth out violations in a diplomatic way.\u003c/p>\n\u003cp>\"The county wants to encourage compliance, not be punitive,\" he says.\u003c/p>\n\u003cp>As for general objections against the wine industry's encroachment into woodlands, Morrison says that even though Napa County's vineyard acreage is growing, their collective footprint on the landscape still remains well within limits set years ago by county planners.\u003c/p>\n\u003cp>In the ongoing Reimers case, the North Coast Regional Water Quality Control Board issued Reimers, the manager of Krasilsa Pacific Farms, a \"cleanup and abatement\" \u003ca href=\"https://www.waterboards.ca.gov/northcoast/board_decisions/adopted_orders/pdf/2019/19_0045_Hugh%20Reimers%20Krasilsa%20Pacific%20Farms%20LLC_CAO.pdf\">order\u003c/a> requiring that he attempt to minimize erosion of sediment that could bury the gravel beds used by spawning salmon and steelhead trout in the Russian River watershed.\u003c/p>\n\u003cp>Josh Curtis, assistant executive officer with the water board, says an experienced vineyard manager should know about the various permits required for the type of work Reimers conducted. He also says that, had Reimers applied for permits, his agency is unlikely to have approved some of the destructive land alterations that Reimers made, which have already caused heavy erosion into creeks feeding the Russian River.\u003c/p>\n\u003cp>According to the \u003ca href=\"https://www.waterboards.ca.gov/northcoast/board_decisions/adopted_orders/pdf/2019/190606_BF_er_Krasilsa_NOV.pdf\">notice of violation\u003c/a> that the water board issued to Reimers in June, the wine baron, who has served as president of both Jackson Family Wines and Foley Family Wines, violated section 1311 of the federal Clean Water Act. Knowingly doing so is punishable, according to a \u003ca href=\"https://www.law.cornell.edu/uscode/text/33/1319\">clause within that law\u003c/a>, \"by a fine of not less than $5,000 nor more than $50,000 per day of violation, or by imprisonment of not more than 3 years, or by both.\"\u003c/p>\n\u003cp>In their \u003ca href=\"https://www.npr.org/documents/2019/november/reimers-recommended-fine.pdf\">March 21 report,\u003c/a> the Sonoma County Department of Agriculture's investigators wrote that Reimers \"is well aware of the permit requirements for vineyard development in Sonoma County.\"\u003c/p>\n\u003cp>But the fine they recommended for Reimers — $131,060 — doesn't match the crime, says Ross Middlemiss, a staff attorney for the Center for Biological Diversity. He says the fine is \"a drop in the bucket\" compared to the value of the property, which is 2,278 acres and worth many millions of dollars.\u003c/p>\n\u003cp>The Center for Biological Diversity sent a letter early this month encouraging the Sonoma\u003cstrong> \u003c/strong>district attorney to pursue the most aggressive punitive action possible.\u003c/p>\n\u003cp>\"If civil penalties and fines aren't enough to deter these bad actors, something more severe needs to be put upon these people who knowingly violate the law,\" Middlemiss says. \"We're hoping to avert another example of a winemaker who bulldozes first, then asks for forgiveness, and gets their permit after the fact.\"\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in Sebastopol, Calif., who covers food, agriculture and the environment.\u003c/em>\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>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/11/18/774859696/wine-moguls-destroy-land-and-pay-small-fines-as-cost-of-business-say-activists\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135513/wine-moguls-destroy-land-and-pay-small-fines-as-cost-of-business-say-activists","authors":["byline_bayareabites_135513"],"categories":["bayareabites_1874","bayareabites_10028","bayareabites_15155","bayareabites_10916","bayareabites_119"],"tags":["bayareabites_187","bayareabites_16272","bayareabites_2243","bayareabites_356","bayareabites_14748"],"featImg":"bayareabites_135514","label":"bayareabites"},"bayareabites_134907":{"type":"posts","id":"bayareabites_134907","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134907","score":null,"sort":[1570143240000]},"guestAuthors":[],"slug":"25-historic-sonoma-county-restaurants-that-are-still-going-strong","title":"25 Historic Sonoma County Restaurants That Are Still Going Strong","publishDate":1570143240,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_129955,bayareabites_134158' label='More Sonoma Bites']\u003c/p>\n\u003cp>In the restaurant business, it’s saying something to make it through the first year, and rare to last more than ten. But in Sonoma County, there are more than a dozen that have survived well past their 30th year, and a handful which have outlasted generations of diners, stretching back more than a century.\u003c/p>\n\u003cp>These are well-worn eateries that have a proven formula. Most share a common heritage, built by Italian immigrants to the region, serving hearty family-style meals at approachable prices. It’s not a stretch to say that the farms, timber mills, railroads and vineyards of Sonoma County were built on pasta and meatballs. And maybe a steak or two.\u003c/p>\n\u003cp>We pay homage to 25 tried and true restaurants that have stood the test of time and are still going strong.\u003c/p>\n\u003ch2>Stormy’s Spirits and Supper, Petaluma (1854)\u003c/h2>\n\u003cp>\u003cem>6650 Bloomfield Road, Petaluma, 795-0127, \u003ca href=\"http://www.stormysrestaurant.com/\">stormysrestaurant.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134909\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134909\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Stormy's Spirits and Supper, in Bloomfield, California \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Established as a roadhouse, Stormy’s has hosted generations of West County diners. The restaurant turned into a steakhouse in the early 1970s, and \u003ca href=\"https://www.sonomamag.com/stormys-spirits-and-supper-still-thrives-in-bloomfield/\">remains a family-style dining destination\u003c/a> in Bloomfield.\u003c/p>\n\u003ch2>Washoe House, Petaluma (1859)\u003c/h2>\n\u003cp>\u003cem>2840 Stony Point, Petaluma, 795-4544.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134910\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134910\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/washoe-house-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-house.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-house-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-house-768x576.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Washoe House, illuminated at night. \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A former stagecoach stop connecting Petaluma, Santa Rosa and Bodega, this historic roadhouse is best known for two things: Dollar bills pinned to the bar ceiling and The Battle of the Washoe House. According to legend, following the 1865 assassination of Abraham Lincoln, a group of Petaluma militia were intent on creating trouble for Southern-leaning Santa Rosans. Their thirst got the best of them, and the group ended up getting drunk instead of rabble-rousing. The Washoe House was sold in 2015 to Petaluma Creamery owner Larry Peter.\u003c/p>\n\u003cfigure id=\"attachment_134911\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134911\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/washoe-dollars-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Personalized dollar bills hang from the ceiling at Washoe House in Petaluma. \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Volpi’s Grocery, Petaluma (1925)\u003c/h2>\n\u003cp>\u003cem>124 Washington St., Petaluma, 762-2371.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134912\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134912\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/volpis-800x560.jpg\" alt=\"\" width=\"800\" height=\"560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-768x538.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-1020x714.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-1200x840.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Volpi's Ristorante and Historical Bar in Petaluma. \u003ccite>(Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though it's operated as a grocery for most of its existence, Volpi’s major claim to fame was as a speakeasy in the 1920s. Locals know that the “secret” bar is still in operation, with a convenient escape door to the alley in case of a raid. Or your ex-wife. \u003c/p>\n\u003cfigure id=\"attachment_134913\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134913\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/volpis-old-800x1057.jpg\" alt=\"\" width=\"800\" height=\"1057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-800x1057.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-160x211.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-768x1014.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-908x1200.jpg 908w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old.jpg 969w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brother and sister John and Sylvia Volpi grew up in an accordion-playing family and used to play Friday and Saturday nights and for special occasions at Volpi's Ristorante and Bar in Petaluma. Sylvia passed away in 2017. \u003ccite>(Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The grocery became a restaurant in 1992, though there’s still an old Italian grocery vibe with well-worn wooden floors and walls lined with Italian tchotchkes, accordions, and candle wax-covered chianti bottles.\u003c/p>\n\u003ch2>Pinky's Pizza, Petaluma (1962)\u003c/h2>\n\u003cp>\u003cem>321 Petaluma Blvd. South, Petaluma, 707-763-2510, \u003ca href=\"http://pinkyspizzaparlor.com/\">pinkyspizzaparlor.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134914\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/pinkys-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/pinkys.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pinkys-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pinkys-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pinky's Pizza. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A hometown classic pizza joint loved by generations of Petalumans.\u003c/p>\n\u003ch2>Union Hotel, Occidental (1891)\u003c/h2>\n\u003cp>\u003cem>3731 Main St., Occidental, 874-3555, \u003ca href=\"http://www.unionhoteloccidental.com/\">unionhoteloccidental.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134915\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134915\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/union-hotel-800x529.jpg\" alt=\"\" width=\"800\" height=\"529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-800x529.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-768x508.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-1020x675.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Union Hotel, in Occidental. \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though there are several newer locations of this classic restaurant, the Occidental restaurant has been around for more than 125 years. What began as the Union Saloon and General Store grew into a family business, with four generations managing the restaurant serving Italian dinners over the years. The bakery and cafe is packed on the weekends, and rightly so, with some of the best pastries around.\u003c/p>\n\u003cfigure id=\"attachment_134916\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/union-hotel-historic-800x637.jpeg\" alt=\"\" width=\"800\" height=\"637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-historic.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-historic-160x127.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-historic-768x612.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hotel staff on the porch in 1918. \u003ccite>(Sonoma Heritage Collection -- Sonoma County Library)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Catelli’s, Geyserville (1936)\u003c/h2>\n\u003cp>\u003cem>21047 Geyserville Ave., Geyserville, 857-7142, \u003ca href=\"http://www.mycatellis.com/\">mycatellis.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134917\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/catellis-800x558.jpg\" alt=\"\" width=\"800\" height=\"558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-1020x712.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-1200x837.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis.jpg 1390w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dinner in the dinning room at Catelli's The Rex restaurant in Geyserville. \u003ccite>(Catelli's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Italian immigrants Santi and Virginia Catelli opened Catelli’s “The Rex” in tiny Geyserville as an unpretentious family eatery featuring spaghetti, minestrone and ravioli. The family closed the restaurant in 1986, but it was reopened in Healdsburg, where it stood until 2004. \u003c/p>\n\u003cfigure id=\"attachment_134918\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134918\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/catellis-lasagna-800x567.jpg\" alt=\"\" width=\"800\" height=\"567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-768x544.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-1020x723.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Richard's meat sauce over ten layer lasagna at Catelli's in Geyserville. \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2010, siblings Domenica and Nick Catelli reopened the restaurant at the original Geyserville location, where its been host to a number of celebrities, but remains an approachable family-style restaurant. Their paper-thin layers of lasagna noodles makes Catelli’s version one of the best in the region.\u003c/p>\n\u003ch2>Dinucci's Italian Dinners, Valley Ford (1939)\u003c/h2>\n\u003cp>\u003cem>14485 Hwy. 1, Valley Ford, 876-3260, \u003ca href=\"http://www.dinuccisrestaurant.com/\">dinuccisrestaurant.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134919\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134919\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/dinuccis-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dinucci's Italian Dinners in Valley Ford, California. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the building dates to 1908, serving train travelers, the current restaurant didn’t open until 1939. Run by Henry and Mabel Dinucci, the restaurant was a welcome stop for hearty family-style Italian dinners. The restaurant was sold to the Wagner family in 1968, but some of Mabel's recipes have stood the test of time, and are still in use today. The historic interior hasn’t changed much, with red and white checkered tablecloths right out of the 1940s.\u003c/p>\n\u003cfigure id=\"attachment_134920\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134920\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/historic-dinnucis-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A photo of owner Jeanne Garcia's mother Betty Wagner, who originally owned the restaurant with her husband, hangs above the dining room at Dinucci's Italian Dinners in Valley Ford, California. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Negri’s, Occidental (1942)\u003c/h2>\n\u003cp>\u003cem>3700 Bohemian Hwy., Occidental, \u003ca href=\"http://negrisrestaurant.com/\">negrisrestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134921\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134921\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/negris-800x581.jpeg\" alt=\"\" width=\"800\" height=\"581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-160x116.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-768x558.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Negri's has been an Occidental mainstay, serving family style Italian dinners for over half a century. \u003ccite>(Sonoma Heritage Collection- Sonoma County Library)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned Italian restaurant started as a stopover for train travelers going from San Francisco to Eureka. The restaurant lore is that the original owner, Joe Negri Sr., an Italian immigrant, was once the personal chef of movie legend Rudolph Valentino. After moving to Santa Rosa, he opened Negri’s, which has continued to serve up traditional Italian pasta dinners, many using original recipes from the 1930s, ever since.\u003c/p>\n\u003cfigure id=\"attachment_134922\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134922\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/negris-800x526.jpg\" alt=\"\" width=\"800\" height=\"526\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-1020x671.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Nonni's Ravioli features house made pasta, beef, pork, swiss chard, herbs and parmesan from Negri's Italian Dinners and Joe's Bar in Occidental. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Swiss Hotel, Sonoma(1892)\u003c/h2>\n\u003cp>\u003cem>18 W. Spain St., Sonoma, 707-938-3298, \u003ca href=\"http://swisshotelsonoma.com/\">swisshotelsonoma.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134923\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134923\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/swiss-hotel-800x536.jpg\" alt=\"\" width=\"800\" height=\"536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Swiss Hotel in Sonoma, \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The history of Sonoma is written on the walls of this historic inn, restaurant and bar. An Italian-focused menu reflects the generations oof family ownership.\u003c/p>\n\u003ch2>Depot Hotel, Sonoma (1985)\u003c/h2>\n\u003cp>\u003cem>241 First St. West, Sonoma, 938-2980, \u003ca href=\"http://www.depotsonoma.com/\">depotsonoma.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134924\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134924\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/depot-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/depot.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/depot-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/depot-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Depot Hotel, Sonoma. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though it's a bit of a sleeper, the off-square restaurant is located inside a historic 19th-century hotel, and features a hidden pool on the outdoor patio. Owner Michael Ghilarducci and his wife founded a cooking school in1987, and now their son, Antonio is the executive chef.\u003c/p>\n\u003ch2>La Casa, Sonoma (1967)\u003c/h2>\n\u003cp>\u003cem>121 East Spain St., Sonoma, 996-3406, \u003ca href=\"http://www.lacasarestaurant.com/\">lacasarestaurant.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134925\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/la-casa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tacos at La Casa. \u003ccite>(Tom Ipri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With simple, traditional Mexican food just off the Sonoma Square, La Casa has seen the transformation of this sleepy rural town into the tourist destination it is today. The restaurant was purchased in 2015 by the Sherpa Brothers Group, Nepalese restaurateurs who’ve reinvigorated several of the town’s restaurant spaces. If you go, don’t miss the margaritas.\u003c/p>\n\u003ch2>Mary's Pizza Shack, Various Locations(1959)\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://maryspizzashack.com/\">maryspizzashack.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134926\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/marys-pizza-shack-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mary's Pizza Shack Mary Fazio opened her first Mary's Pizza Shack in Boyes Hot Springs in 1959. Fazio died in 1999 but her restaurant now has 18 locations all the stores remain family owned with 750 employees. \u003ccite>(Mary's Pizza Shack)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the original Boyes Springs location is gone, Mary Fazio opened her first pizzeria with her family's recipes and her own pots and pans from home. The chain has grown exponentially throughout the Bay Area with 17 locations now in business.\u003c/p>\n\u003ch2>Mac's Deli, Santa Rosa (1952)\u003c/h2>\n\u003cp>\u003cem>630 4th St, Santa Rosa, 707-545-3785, \u003ca href=\"http://macsdeliandcafe.com./\">macsdeliandcafe.com.\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134927\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/macs-deli-800x543.jpg\" alt=\"\" width=\"800\" height=\"543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A cup of Joe with a club sandwich from Mac's Deli in downtown Santa Rosa. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Billing itself as the oldest continuing breakfast and sandwich cafe in Sonoma County, it was originally opened by Mac Nesmon as a New York-style deli. The Soltani family bought the place in 1970 and have been running it since. The Rueben sandwich is a can't miss.\u003c/p>\n\u003ch2>The Villa, Santa Rosa (1976)\u003c/h2>\n\u003cp>\u003cem>3901 Montgomery Dr., Santa Rosa, 528-7755, \u003ca href=\"http://www.thevillarestaurant.com/\">thevillarestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134928\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/the-villa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/the-villa.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/the-villa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/the-villa-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Great views at The Villa. \u003ccite>(The Villa )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Great views and a popular bar have made this Italian restaurant a destination for generations. The fare is right out of the 1950s, with dishes like Beef Stroganoff, Sole Dore, Veal Picatta and Scaloppine, Shrimp Louie and spaghetti and meatballs, but newer additions like pizza and risotto are also popular. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You’ll find plenty of goombas and early bird diners (dinner starts at 3pm), along with a newer generation at Happy Hour, enjoying the hilltop gathering place.\u003c/p>\n\u003ch2>Don Taylor’s Omelette Express, Santa Rosa (1978)\u003c/h2>\n\u003cp>\u003cem>112 Fourth St., Santa Rosa, 525-1690; 150 Windsor River Road, Windsor, 838-6920, \u003ca href=\"http://www.omeletteexpress.com/\">omeletteexpress.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134929\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/omlette-express-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Don Taylor in front of Don Taylor’s Omelette Express. \u003ccite>(Don Taylor’s Omelette Express)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll find owner Don Taylor at the door of the original Santa Rosa location most weekends, welcoming generations of families who’ve made breakfast at Omelette Express a tradition. Omelettes are, of course, a best bet, but there’s plenty more on the lengthy menu, including Benedicts, burgers, sandwiches, salads and some of the best coffee in town.\u003c/p>\n\u003ch2>La Gare, Santa Rosa (1979)\u003c/h2>\n\u003cp>208 Wilson St., Santa Rosa. \u003ca href=\"http://lagarerestaurant.com/\">lagarerestaurant.com.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134930\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/la-gare-ambience-800x515.jpg\" alt=\"\" width=\"800\" height=\"515\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-800x515.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-1020x656.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">La Gare restaurant in 2002. \u003ccite>(La Gare )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roger Praplan relishes the fact that he’s serving the grandchildren of some of La Gare’s early customers. Praplan’s parents were early entrepreneurs in Santa Rosa’s Railroad Square, purchasing their lot for $25,000 in 1977. Though dining trends have come and gone during the restaurant’s 30-plus years, Praplan stays laser-focused on the traditional French cuisine that’s made the restaurant a popular birthday, anniversary and holiday restaurant for decades. \u003c/p>\n\u003cp>“People always want to reinvent. Just readjust, and stick to your vision,” said Praplan.\u003c/p>\n\u003ch2>John Ash & Co, Santa Rosa (1980)\u003c/h2>\n\u003cp>\u003cem>4330 Barnes Road, Santa Rosa, \u003ca href=\"https://www.vintnersinn.com/dining/john-ash-co/\">vintnersinn.com/dining/john-ash-co/\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134931\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134931\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/john-ash-co-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">John Ash Camp & Co, Santa Rosa \u003ccite>(John Ash & Co)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s impossible to talk about Sonoma’s longstanding food scene without paying homage to its patriarch, John Ash. What began as an idea became a revolution — using nearby produce, meats and cheeses to create wholesome, ethical, lush food and pairing it with great local wines. Though it seems almost quaint now, Ash was an early pioneer at his Montgomery Village restaurant. \u003c/p>\n\u003cp>Though Ash is no longer in the kitchen of his eponymous restaurant, some of the top chefs and winemakers (Jeffrey Madura, Dan Kosta, Michael Browne) are alums of the historic eatery. Now headed by Chef Tom Schmidt, the restaurant still holds close its original vision.\u003c/p>\n\u003ch2>Cattlemens, Santa Rosa and Petaluma (1968)\u003c/h2>\n\u003cp>\u003cem>Locations in Santa Rosa's Montgomery Village and Petaluma, \u003ca href=\"http://cattlemens.com/\">cattlemens.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134932\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134932\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/cattlemens-800x549.jpg\" alt=\"\" width=\"800\" height=\"549\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Saturday dinner hour at Cattlemens in Santa Rosa. \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-friendly steakhouse was started by ranchers, and quickly became a go-to for giant slabs of beef, beans and the Cowpie Brownie Sundae.\u003c/p>\n\u003ch2>Betty's Fish and Chips, Santa Rosa (1967)\u003c/h2>\n\u003cp>\u003cem>4046 Sonoma Hwy., Santa Rosa, 707-539-0899, \u003ca href=\"http://bettysfishandchips.com/\">bettysfishandchips.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134933\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134933\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/bettys-fish-and-chips-800x496.jpg\" alt=\"\" width=\"800\" height=\"496\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-800x496.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-768x476.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-1020x632.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Betty's Fish 'n Chips is located on Sonoma Highway just east of Farmers Lane. \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>English-style fish and chips served up with the world's best lemon pie have been Santa Rosa favorites for more than 50 years. The restaurant got a facelift in 1996 and has continued on the tradition.\u003c/p>\n\u003ch2>Restaurant at Madrona Manor, Healdsburg (1981)\u003c/h2>\n\u003cp>\u003cem>1001 Westside Road, Healdsburg, 433-4321, \u003ca href=\"http://www.madronamanor.com/\">madronamanor.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134934\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134934\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/mardona-manor-800x525.jpg\" alt=\"\" width=\"800\" height=\"525\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-800x525.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-768x504.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-1020x669.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Madrona Manor, a Victorian estate built in 1881. \u003ccite>(Scott Manchester)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Healdsburg has grown up, so has this once-unassuming restaurant inside this Victorian bed and breakfast. In 1999, when Bill and Trudi Konrad purchased the property, they hired Chef Jesse Mallgren. An alum of Gary Danko’s at Chateau Souverain and SF’s legendary Stars, Mallgren grew up in Sonoma County. \u003c/p>\n\u003cfigure id=\"attachment_134935\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/fancy-madrona-800x506.jpg\" alt=\"\" width=\"800\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-800x506.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-768x486.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-1020x645.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Vanilla Passion Roulade with raspberry gel, almond streusel, calamansi sorbet and chocolate feather from Madrona Manor in Healdsburg. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though he defines his cuisine as first and foremost local and seasonally-inspired, about 10 years ago Mallgren began pushing boundaries with molecular gastronomy techniques that include using liquid nitrogen to make ice cream. “We use the best techniques with the best products,” he said. What he credits with the restaurant’s continued success: Creative control in the kitchen. \u003c/p>\n\u003cp>Free of financial and time constraints of many other chefs, Mallgren can channel his energy into a showcase tasting menu.\u003c/p>\n\u003ch2>Pick's Drive In, Cloverdale (1923)\u003c/h2>\n\u003cp>\u003cem>117 S. Cloverdale Blvd. Cloverdale, 707-894-2962, \u003ca href=\"http://healdsburger.com/\">healdsburger.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134936\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134936\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/picks-drive-in-800x538.jpg\" alt=\"\" width=\"800\" height=\"538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-1020x686.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pick's Drive In, one of the oldest hamburger restaurants in America. \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the oldest hamburger restaurants in America, this Cloverdale drive-in has been serving up beefy burgers, hot dogs and shakes for nearly a century. The restaurant was acquired by David Alioto.\u003c/p>\n\u003ch2>Tide's Wharf, Bodega Bay (1950s)\u003c/h2>\n\u003cp>\u003cem>835 Bay Hwy, Bodega Bay,707-875-3652, \u003ca href=\"http://innatthetides.com/tides-wharf-restaurant.\">innatthetides.com/tides-wharf-restaurant.\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134937\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134937\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tides-wharf-800x549.jpg\" alt=\"\" width=\"800\" height=\"549\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Visitors dine and enjoy drinks outside the Inn at the Tides restaurant in Bodega Bay, California. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Made popular by the 1960's Alfred Hitchcock movie, \"The Birds\", this Bodega seafood restaurant has been a destination for more than 50 years. Stellar views of the Bay make it a magical place for a coastal stop.\u003c/p>\n\u003cfigure id=\"attachment_134938\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134938\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tides-histroric-800x568.jpg\" alt=\"\" width=\"800\" height=\"568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-800x568.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-768x545.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-1020x724.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-1200x852.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric.jpg 1392w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hazel Mitchell, on the set of \"The Birds\" in Bodega Bay in 1962. A waitress at the old Tides restaurant, she served film director Alfred Hitchcock the same meal each day during the filming - a piece of sole, a lettuce leaf and a few string beans. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Blue Heron, Duncans Mills (1977)\u003c/h2>\n\u003cp>\u003cem>25275 Steelhead Blvd, Duncans Mills, 707- 865-2261, \u003ca href=\"http://blueheronrestaurant.com/\">blueheronrestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134939\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134939\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/blue-heron-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Blue Heron, Duncan Mills. \u003ccite>(The Blue Heron)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the building was originally constructed in the late 1800s, the 1906 earthquake mostly destroyed the town. In 1976, a restoration project brought the town back to life. The Blue Heron has a lengthy menu that includes local seafood, burgers, salad and chowder.\u003c/p>\n\u003ch2>Tony’s Seafood Restaurant, Marshall (1948)\u003c/h2>\n\u003cp>\u003cem>18863 Shoreline Highway, Marshall, 415-663-1107, \u003ca href=\"http://tonysseafoodrestaurant.com/\">tonysseafoodrestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134940\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134940\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tonys-clam-800x545.jpg\" alt=\"\" width=\"800\" height=\"545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-1020x695.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Clam chowder at Tony’s Seafood in Marshall. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For almost 70 years, the ramshackle little fish house was a coastal favorite run by a Croatian fishing family. But by the time the restaurant changed hands in 2017, the restaurant was a fading relic from another era. After a two-year remodel by the owners of Hog Island Oyster Co., Tony’s has been reborn into a vibrant, modern seafood house with some of the best food and best views of Tomales Bay.\u003c/p>\n\u003ch2>William Tell House, Tomales (1877)\u003c/h2>\n\u003cp>\u003cem>26955 CA-1, Tomales, 707-879-2002, \u003ca href=\"http://williamtellhouse.com/\">williamtellhouse.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134941\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134941\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/william-tell-house-800x529.jpg\" alt=\"\" width=\"800\" height=\"529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-800x529.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-768x508.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-1020x674.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Local friends enjoy a a drink and appetizers at the bar at the William Tell House in Tomales. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the original house burned in the early 20th century, there’s still a historic feeling to what’s been called Marin’s Oldest Bar. \u003ca href=\"https://www.pressdemocrat.com/lifestyle/10023746-181/tomales-iconic-william-tell-house\">The menu was recently expanded\u003c/a> to include locally-sourced burgers, steaks, chowder and a seafood tower.\u003c/p>\n\u003cfigure id=\"attachment_134942\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134942\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tell-house-historic-800x453.jpg\" alt=\"\" width=\"800\" height=\"453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-800x453.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-160x91.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-768x435.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-1020x578.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The William Tell House in Tomales was built in 1877, and burned down in 1906. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/historic-restaurants-of-sonoma-county/?slide=59#slide-59\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"In Sonoma County, there are a handful of restaurants that have outlasted generations of diners, stretching back more than a century.","status":"publish","parent":0,"modified":1570143371,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":64,"wordCount":2657},"headData":{"title":"25 Historic Sonoma County Restaurants That Are Still Going Strong | KQED","description":"In Sonoma County, there are a handful of restaurants that have outlasted generations of diners, stretching back more than a century.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134907 https://ww2.kqed.org/bayareabites/?p=134907","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/10/03/25-historic-sonoma-county-restaurants-that-are-still-going-strong/","disqusTitle":"25 Historic Sonoma County Restaurants That Are Still Going Strong","path":"/bayareabites/134907/25-historic-sonoma-county-restaurants-that-are-still-going-strong","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_129955,bayareabites_134158","label":"More Sonoma Bites "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the restaurant business, it’s saying something to make it through the first year, and rare to last more than ten. But in Sonoma County, there are more than a dozen that have survived well past their 30th year, and a handful which have outlasted generations of diners, stretching back more than a century.\u003c/p>\n\u003cp>These are well-worn eateries that have a proven formula. Most share a common heritage, built by Italian immigrants to the region, serving hearty family-style meals at approachable prices. It’s not a stretch to say that the farms, timber mills, railroads and vineyards of Sonoma County were built on pasta and meatballs. And maybe a steak or two.\u003c/p>\n\u003cp>We pay homage to 25 tried and true restaurants that have stood the test of time and are still going strong.\u003c/p>\n\u003ch2>Stormy’s Spirits and Supper, Petaluma (1854)\u003c/h2>\n\u003cp>\u003cem>6650 Bloomfield Road, Petaluma, 795-0127, \u003ca href=\"http://www.stormysrestaurant.com/\">stormysrestaurant.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134909\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134909\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Stormy's Spirits and Supper, in Bloomfield, California \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Established as a roadhouse, Stormy’s has hosted generations of West County diners. The restaurant turned into a steakhouse in the early 1970s, and \u003ca href=\"https://www.sonomamag.com/stormys-spirits-and-supper-still-thrives-in-bloomfield/\">remains a family-style dining destination\u003c/a> in Bloomfield.\u003c/p>\n\u003ch2>Washoe House, Petaluma (1859)\u003c/h2>\n\u003cp>\u003cem>2840 Stony Point, Petaluma, 795-4544.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134910\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134910\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/washoe-house-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-house.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-house-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-house-768x576.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Washoe House, illuminated at night. \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A former stagecoach stop connecting Petaluma, Santa Rosa and Bodega, this historic roadhouse is best known for two things: Dollar bills pinned to the bar ceiling and The Battle of the Washoe House. According to legend, following the 1865 assassination of Abraham Lincoln, a group of Petaluma militia were intent on creating trouble for Southern-leaning Santa Rosans. Their thirst got the best of them, and the group ended up getting drunk instead of rabble-rousing. The Washoe House was sold in 2015 to Petaluma Creamery owner Larry Peter.\u003c/p>\n\u003cfigure id=\"attachment_134911\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134911\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/washoe-dollars-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Personalized dollar bills hang from the ceiling at Washoe House in Petaluma. \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Volpi’s Grocery, Petaluma (1925)\u003c/h2>\n\u003cp>\u003cem>124 Washington St., Petaluma, 762-2371.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134912\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134912\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/volpis-800x560.jpg\" alt=\"\" width=\"800\" height=\"560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-768x538.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-1020x714.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-1200x840.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Volpi's Ristorante and Historical Bar in Petaluma. \u003ccite>(Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though it's operated as a grocery for most of its existence, Volpi’s major claim to fame was as a speakeasy in the 1920s. Locals know that the “secret” bar is still in operation, with a convenient escape door to the alley in case of a raid. Or your ex-wife. \u003c/p>\n\u003cfigure id=\"attachment_134913\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134913\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/volpis-old-800x1057.jpg\" alt=\"\" width=\"800\" height=\"1057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-800x1057.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-160x211.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-768x1014.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-908x1200.jpg 908w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old.jpg 969w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brother and sister John and Sylvia Volpi grew up in an accordion-playing family and used to play Friday and Saturday nights and for special occasions at Volpi's Ristorante and Bar in Petaluma. Sylvia passed away in 2017. \u003ccite>(Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The grocery became a restaurant in 1992, though there’s still an old Italian grocery vibe with well-worn wooden floors and walls lined with Italian tchotchkes, accordions, and candle wax-covered chianti bottles.\u003c/p>\n\u003ch2>Pinky's Pizza, Petaluma (1962)\u003c/h2>\n\u003cp>\u003cem>321 Petaluma Blvd. South, Petaluma, 707-763-2510, \u003ca href=\"http://pinkyspizzaparlor.com/\">pinkyspizzaparlor.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134914\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/pinkys-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/pinkys.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pinkys-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pinkys-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pinky's Pizza. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A hometown classic pizza joint loved by generations of Petalumans.\u003c/p>\n\u003ch2>Union Hotel, Occidental (1891)\u003c/h2>\n\u003cp>\u003cem>3731 Main St., Occidental, 874-3555, \u003ca href=\"http://www.unionhoteloccidental.com/\">unionhoteloccidental.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134915\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134915\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/union-hotel-800x529.jpg\" alt=\"\" width=\"800\" height=\"529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-800x529.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-768x508.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-1020x675.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Union Hotel, in Occidental. \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though there are several newer locations of this classic restaurant, the Occidental restaurant has been around for more than 125 years. What began as the Union Saloon and General Store grew into a family business, with four generations managing the restaurant serving Italian dinners over the years. The bakery and cafe is packed on the weekends, and rightly so, with some of the best pastries around.\u003c/p>\n\u003cfigure id=\"attachment_134916\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/union-hotel-historic-800x637.jpeg\" alt=\"\" width=\"800\" height=\"637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-historic.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-historic-160x127.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-historic-768x612.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hotel staff on the porch in 1918. \u003ccite>(Sonoma Heritage Collection -- Sonoma County Library)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Catelli’s, Geyserville (1936)\u003c/h2>\n\u003cp>\u003cem>21047 Geyserville Ave., Geyserville, 857-7142, \u003ca href=\"http://www.mycatellis.com/\">mycatellis.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134917\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/catellis-800x558.jpg\" alt=\"\" width=\"800\" height=\"558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-1020x712.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-1200x837.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis.jpg 1390w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dinner in the dinning room at Catelli's The Rex restaurant in Geyserville. \u003ccite>(Catelli's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Italian immigrants Santi and Virginia Catelli opened Catelli’s “The Rex” in tiny Geyserville as an unpretentious family eatery featuring spaghetti, minestrone and ravioli. The family closed the restaurant in 1986, but it was reopened in Healdsburg, where it stood until 2004. \u003c/p>\n\u003cfigure id=\"attachment_134918\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134918\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/catellis-lasagna-800x567.jpg\" alt=\"\" width=\"800\" height=\"567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-768x544.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-1020x723.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Richard's meat sauce over ten layer lasagna at Catelli's in Geyserville. \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2010, siblings Domenica and Nick Catelli reopened the restaurant at the original Geyserville location, where its been host to a number of celebrities, but remains an approachable family-style restaurant. Their paper-thin layers of lasagna noodles makes Catelli’s version one of the best in the region.\u003c/p>\n\u003ch2>Dinucci's Italian Dinners, Valley Ford (1939)\u003c/h2>\n\u003cp>\u003cem>14485 Hwy. 1, Valley Ford, 876-3260, \u003ca href=\"http://www.dinuccisrestaurant.com/\">dinuccisrestaurant.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134919\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134919\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/dinuccis-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dinucci's Italian Dinners in Valley Ford, California. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the building dates to 1908, serving train travelers, the current restaurant didn’t open until 1939. Run by Henry and Mabel Dinucci, the restaurant was a welcome stop for hearty family-style Italian dinners. The restaurant was sold to the Wagner family in 1968, but some of Mabel's recipes have stood the test of time, and are still in use today. The historic interior hasn’t changed much, with red and white checkered tablecloths right out of the 1940s.\u003c/p>\n\u003cfigure id=\"attachment_134920\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134920\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/historic-dinnucis-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A photo of owner Jeanne Garcia's mother Betty Wagner, who originally owned the restaurant with her husband, hangs above the dining room at Dinucci's Italian Dinners in Valley Ford, California. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Negri’s, Occidental (1942)\u003c/h2>\n\u003cp>\u003cem>3700 Bohemian Hwy., Occidental, \u003ca href=\"http://negrisrestaurant.com/\">negrisrestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134921\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134921\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/negris-800x581.jpeg\" alt=\"\" width=\"800\" height=\"581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-160x116.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-768x558.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Negri's has been an Occidental mainstay, serving family style Italian dinners for over half a century. \u003ccite>(Sonoma Heritage Collection- Sonoma County Library)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned Italian restaurant started as a stopover for train travelers going from San Francisco to Eureka. The restaurant lore is that the original owner, Joe Negri Sr., an Italian immigrant, was once the personal chef of movie legend Rudolph Valentino. After moving to Santa Rosa, he opened Negri’s, which has continued to serve up traditional Italian pasta dinners, many using original recipes from the 1930s, ever since.\u003c/p>\n\u003cfigure id=\"attachment_134922\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134922\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/negris-800x526.jpg\" alt=\"\" width=\"800\" height=\"526\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-1020x671.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Nonni's Ravioli features house made pasta, beef, pork, swiss chard, herbs and parmesan from Negri's Italian Dinners and Joe's Bar in Occidental. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Swiss Hotel, Sonoma(1892)\u003c/h2>\n\u003cp>\u003cem>18 W. Spain St., Sonoma, 707-938-3298, \u003ca href=\"http://swisshotelsonoma.com/\">swisshotelsonoma.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134923\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134923\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/swiss-hotel-800x536.jpg\" alt=\"\" width=\"800\" height=\"536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Swiss Hotel in Sonoma, \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The history of Sonoma is written on the walls of this historic inn, restaurant and bar. An Italian-focused menu reflects the generations oof family ownership.\u003c/p>\n\u003ch2>Depot Hotel, Sonoma (1985)\u003c/h2>\n\u003cp>\u003cem>241 First St. West, Sonoma, 938-2980, \u003ca href=\"http://www.depotsonoma.com/\">depotsonoma.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134924\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134924\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/depot-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/depot.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/depot-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/depot-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Depot Hotel, Sonoma. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though it's a bit of a sleeper, the off-square restaurant is located inside a historic 19th-century hotel, and features a hidden pool on the outdoor patio. Owner Michael Ghilarducci and his wife founded a cooking school in1987, and now their son, Antonio is the executive chef.\u003c/p>\n\u003ch2>La Casa, Sonoma (1967)\u003c/h2>\n\u003cp>\u003cem>121 East Spain St., Sonoma, 996-3406, \u003ca href=\"http://www.lacasarestaurant.com/\">lacasarestaurant.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134925\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/la-casa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tacos at La Casa. \u003ccite>(Tom Ipri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With simple, traditional Mexican food just off the Sonoma Square, La Casa has seen the transformation of this sleepy rural town into the tourist destination it is today. The restaurant was purchased in 2015 by the Sherpa Brothers Group, Nepalese restaurateurs who’ve reinvigorated several of the town’s restaurant spaces. If you go, don’t miss the margaritas.\u003c/p>\n\u003ch2>Mary's Pizza Shack, Various Locations(1959)\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://maryspizzashack.com/\">maryspizzashack.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134926\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/marys-pizza-shack-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mary's Pizza Shack Mary Fazio opened her first Mary's Pizza Shack in Boyes Hot Springs in 1959. Fazio died in 1999 but her restaurant now has 18 locations all the stores remain family owned with 750 employees. \u003ccite>(Mary's Pizza Shack)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the original Boyes Springs location is gone, Mary Fazio opened her first pizzeria with her family's recipes and her own pots and pans from home. The chain has grown exponentially throughout the Bay Area with 17 locations now in business.\u003c/p>\n\u003ch2>Mac's Deli, Santa Rosa (1952)\u003c/h2>\n\u003cp>\u003cem>630 4th St, Santa Rosa, 707-545-3785, \u003ca href=\"http://macsdeliandcafe.com./\">macsdeliandcafe.com.\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134927\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/macs-deli-800x543.jpg\" alt=\"\" width=\"800\" height=\"543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A cup of Joe with a club sandwich from Mac's Deli in downtown Santa Rosa. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Billing itself as the oldest continuing breakfast and sandwich cafe in Sonoma County, it was originally opened by Mac Nesmon as a New York-style deli. The Soltani family bought the place in 1970 and have been running it since. The Rueben sandwich is a can't miss.\u003c/p>\n\u003ch2>The Villa, Santa Rosa (1976)\u003c/h2>\n\u003cp>\u003cem>3901 Montgomery Dr., Santa Rosa, 528-7755, \u003ca href=\"http://www.thevillarestaurant.com/\">thevillarestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134928\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/the-villa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/the-villa.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/the-villa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/the-villa-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Great views at The Villa. \u003ccite>(The Villa )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Great views and a popular bar have made this Italian restaurant a destination for generations. The fare is right out of the 1950s, with dishes like Beef Stroganoff, Sole Dore, Veal Picatta and Scaloppine, Shrimp Louie and spaghetti and meatballs, but newer additions like pizza and risotto are also popular. \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>You’ll find plenty of goombas and early bird diners (dinner starts at 3pm), along with a newer generation at Happy Hour, enjoying the hilltop gathering place.\u003c/p>\n\u003ch2>Don Taylor’s Omelette Express, Santa Rosa (1978)\u003c/h2>\n\u003cp>\u003cem>112 Fourth St., Santa Rosa, 525-1690; 150 Windsor River Road, Windsor, 838-6920, \u003ca href=\"http://www.omeletteexpress.com/\">omeletteexpress.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134929\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/omlette-express-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Don Taylor in front of Don Taylor’s Omelette Express. \u003ccite>(Don Taylor’s Omelette Express)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll find owner Don Taylor at the door of the original Santa Rosa location most weekends, welcoming generations of families who’ve made breakfast at Omelette Express a tradition. Omelettes are, of course, a best bet, but there’s plenty more on the lengthy menu, including Benedicts, burgers, sandwiches, salads and some of the best coffee in town.\u003c/p>\n\u003ch2>La Gare, Santa Rosa (1979)\u003c/h2>\n\u003cp>208 Wilson St., Santa Rosa. \u003ca href=\"http://lagarerestaurant.com/\">lagarerestaurant.com.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134930\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/la-gare-ambience-800x515.jpg\" alt=\"\" width=\"800\" height=\"515\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-800x515.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-1020x656.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">La Gare restaurant in 2002. \u003ccite>(La Gare )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roger Praplan relishes the fact that he’s serving the grandchildren of some of La Gare’s early customers. Praplan’s parents were early entrepreneurs in Santa Rosa’s Railroad Square, purchasing their lot for $25,000 in 1977. Though dining trends have come and gone during the restaurant’s 30-plus years, Praplan stays laser-focused on the traditional French cuisine that’s made the restaurant a popular birthday, anniversary and holiday restaurant for decades. \u003c/p>\n\u003cp>“People always want to reinvent. Just readjust, and stick to your vision,” said Praplan.\u003c/p>\n\u003ch2>John Ash & Co, Santa Rosa (1980)\u003c/h2>\n\u003cp>\u003cem>4330 Barnes Road, Santa Rosa, \u003ca href=\"https://www.vintnersinn.com/dining/john-ash-co/\">vintnersinn.com/dining/john-ash-co/\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134931\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134931\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/john-ash-co-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">John Ash Camp & Co, Santa Rosa \u003ccite>(John Ash & Co)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s impossible to talk about Sonoma’s longstanding food scene without paying homage to its patriarch, John Ash. What began as an idea became a revolution — using nearby produce, meats and cheeses to create wholesome, ethical, lush food and pairing it with great local wines. Though it seems almost quaint now, Ash was an early pioneer at his Montgomery Village restaurant. \u003c/p>\n\u003cp>Though Ash is no longer in the kitchen of his eponymous restaurant, some of the top chefs and winemakers (Jeffrey Madura, Dan Kosta, Michael Browne) are alums of the historic eatery. Now headed by Chef Tom Schmidt, the restaurant still holds close its original vision.\u003c/p>\n\u003ch2>Cattlemens, Santa Rosa and Petaluma (1968)\u003c/h2>\n\u003cp>\u003cem>Locations in Santa Rosa's Montgomery Village and Petaluma, \u003ca href=\"http://cattlemens.com/\">cattlemens.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134932\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134932\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/cattlemens-800x549.jpg\" alt=\"\" width=\"800\" height=\"549\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Saturday dinner hour at Cattlemens in Santa Rosa. \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-friendly steakhouse was started by ranchers, and quickly became a go-to for giant slabs of beef, beans and the Cowpie Brownie Sundae.\u003c/p>\n\u003ch2>Betty's Fish and Chips, Santa Rosa (1967)\u003c/h2>\n\u003cp>\u003cem>4046 Sonoma Hwy., Santa Rosa, 707-539-0899, \u003ca href=\"http://bettysfishandchips.com/\">bettysfishandchips.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134933\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134933\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/bettys-fish-and-chips-800x496.jpg\" alt=\"\" width=\"800\" height=\"496\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-800x496.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-768x476.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-1020x632.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Betty's Fish 'n Chips is located on Sonoma Highway just east of Farmers Lane. \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>English-style fish and chips served up with the world's best lemon pie have been Santa Rosa favorites for more than 50 years. The restaurant got a facelift in 1996 and has continued on the tradition.\u003c/p>\n\u003ch2>Restaurant at Madrona Manor, Healdsburg (1981)\u003c/h2>\n\u003cp>\u003cem>1001 Westside Road, Healdsburg, 433-4321, \u003ca href=\"http://www.madronamanor.com/\">madronamanor.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134934\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134934\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/mardona-manor-800x525.jpg\" alt=\"\" width=\"800\" height=\"525\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-800x525.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-768x504.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-1020x669.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Madrona Manor, a Victorian estate built in 1881. \u003ccite>(Scott Manchester)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Healdsburg has grown up, so has this once-unassuming restaurant inside this Victorian bed and breakfast. In 1999, when Bill and Trudi Konrad purchased the property, they hired Chef Jesse Mallgren. An alum of Gary Danko’s at Chateau Souverain and SF’s legendary Stars, Mallgren grew up in Sonoma County. \u003c/p>\n\u003cfigure id=\"attachment_134935\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/fancy-madrona-800x506.jpg\" alt=\"\" width=\"800\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-800x506.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-768x486.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-1020x645.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Vanilla Passion Roulade with raspberry gel, almond streusel, calamansi sorbet and chocolate feather from Madrona Manor in Healdsburg. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though he defines his cuisine as first and foremost local and seasonally-inspired, about 10 years ago Mallgren began pushing boundaries with molecular gastronomy techniques that include using liquid nitrogen to make ice cream. “We use the best techniques with the best products,” he said. What he credits with the restaurant’s continued success: Creative control in the kitchen. \u003c/p>\n\u003cp>Free of financial and time constraints of many other chefs, Mallgren can channel his energy into a showcase tasting menu.\u003c/p>\n\u003ch2>Pick's Drive In, Cloverdale (1923)\u003c/h2>\n\u003cp>\u003cem>117 S. Cloverdale Blvd. Cloverdale, 707-894-2962, \u003ca href=\"http://healdsburger.com/\">healdsburger.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134936\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134936\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/picks-drive-in-800x538.jpg\" alt=\"\" width=\"800\" height=\"538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-1020x686.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pick's Drive In, one of the oldest hamburger restaurants in America. \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the oldest hamburger restaurants in America, this Cloverdale drive-in has been serving up beefy burgers, hot dogs and shakes for nearly a century. The restaurant was acquired by David Alioto.\u003c/p>\n\u003ch2>Tide's Wharf, Bodega Bay (1950s)\u003c/h2>\n\u003cp>\u003cem>835 Bay Hwy, Bodega Bay,707-875-3652, \u003ca href=\"http://innatthetides.com/tides-wharf-restaurant.\">innatthetides.com/tides-wharf-restaurant.\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134937\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134937\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tides-wharf-800x549.jpg\" alt=\"\" width=\"800\" height=\"549\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Visitors dine and enjoy drinks outside the Inn at the Tides restaurant in Bodega Bay, California. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Made popular by the 1960's Alfred Hitchcock movie, \"The Birds\", this Bodega seafood restaurant has been a destination for more than 50 years. Stellar views of the Bay make it a magical place for a coastal stop.\u003c/p>\n\u003cfigure id=\"attachment_134938\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134938\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tides-histroric-800x568.jpg\" alt=\"\" width=\"800\" height=\"568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-800x568.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-768x545.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-1020x724.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-1200x852.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric.jpg 1392w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hazel Mitchell, on the set of \"The Birds\" in Bodega Bay in 1962. A waitress at the old Tides restaurant, she served film director Alfred Hitchcock the same meal each day during the filming - a piece of sole, a lettuce leaf and a few string beans. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Blue Heron, Duncans Mills (1977)\u003c/h2>\n\u003cp>\u003cem>25275 Steelhead Blvd, Duncans Mills, 707- 865-2261, \u003ca href=\"http://blueheronrestaurant.com/\">blueheronrestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134939\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134939\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/blue-heron-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Blue Heron, Duncan Mills. \u003ccite>(The Blue Heron)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the building was originally constructed in the late 1800s, the 1906 earthquake mostly destroyed the town. In 1976, a restoration project brought the town back to life. The Blue Heron has a lengthy menu that includes local seafood, burgers, salad and chowder.\u003c/p>\n\u003ch2>Tony’s Seafood Restaurant, Marshall (1948)\u003c/h2>\n\u003cp>\u003cem>18863 Shoreline Highway, Marshall, 415-663-1107, \u003ca href=\"http://tonysseafoodrestaurant.com/\">tonysseafoodrestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134940\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134940\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tonys-clam-800x545.jpg\" alt=\"\" width=\"800\" height=\"545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-1020x695.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Clam chowder at Tony’s Seafood in Marshall. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For almost 70 years, the ramshackle little fish house was a coastal favorite run by a Croatian fishing family. But by the time the restaurant changed hands in 2017, the restaurant was a fading relic from another era. After a two-year remodel by the owners of Hog Island Oyster Co., Tony’s has been reborn into a vibrant, modern seafood house with some of the best food and best views of Tomales Bay.\u003c/p>\n\u003ch2>William Tell House, Tomales (1877)\u003c/h2>\n\u003cp>\u003cem>26955 CA-1, Tomales, 707-879-2002, \u003ca href=\"http://williamtellhouse.com/\">williamtellhouse.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134941\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134941\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/william-tell-house-800x529.jpg\" alt=\"\" width=\"800\" height=\"529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-800x529.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-768x508.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-1020x674.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Local friends enjoy a a drink and appetizers at the bar at the William Tell House in Tomales. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the original house burned in the early 20th century, there’s still a historic feeling to what’s been called Marin’s Oldest Bar. \u003ca href=\"https://www.pressdemocrat.com/lifestyle/10023746-181/tomales-iconic-william-tell-house\">The menu was recently expanded\u003c/a> to include locally-sourced burgers, steaks, chowder and a seafood tower.\u003c/p>\n\u003cfigure id=\"attachment_134942\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134942\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tell-house-historic-800x453.jpg\" alt=\"\" width=\"800\" height=\"453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-800x453.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-160x91.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-768x435.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-1020x578.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The William Tell House in Tomales was built in 1877, and burned down in 1906. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\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>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/historic-restaurants-of-sonoma-county/?slide=59#slide-59\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134907/25-historic-sonoma-county-restaurants-that-are-still-going-strong","authors":["11349"],"categories":["bayareabites_109","bayareabites_2090","bayareabites_15155","bayareabites_1807","bayareabites_15156","bayareabites_61"],"tags":["bayareabites_16473","bayareabites_8579","bayareabites_187","bayareabites_15921","bayareabites_356","bayareabites_16340"],"featImg":"bayareabites_134943","label":"bayareabites"},"bayareabites_134546":{"type":"posts","id":"bayareabites_134546","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134546","score":null,"sort":[1567181142000]},"guestAuthors":[],"slug":"a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol","title":"A Northern California Wine Bootcamp Adventure: From Boonville to Sebastopol","publishDate":1567181142,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_134208' label='Back to Wine Bootcamp Central']\u003cbr>\nAfter virtuous granola bowls and many glasses of outstanding \u003ca href=\"http://www.philoapplefarm.com\">Philo Apple Farm\u003c/a> apple juice that make up the serve-yourself breakfast at the \u003ca href=\"http://www.boonvillehotel.com\">Boonville Hotel\u003c/a>, it was time for the long trek to Sebastopol’s sprawling Barlow food & drink complex.\u003c/p>\n\u003cp>First, though, we stopped in Healdsburg en route for Flying Goat coffee and then Meg joined us at one of the country’s definitive cult following wineries.\u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol#kosta\">Kosta Browne Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol#lunch\">Lunch: The Farmer’s Wife\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol#littorai\">Littorai Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca>Freeman Vineyard & Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol#dinner\">Dinner: Ramen Gaijin\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cp>[googlemaps https://www.google.com/maps/d/u/0/embed?mid=1MWlUDboNrMlEUzb5CyBRAoMC6MGnt5X3&w=640&h=480]\u003cbr>\n\u003ca id=\"kosta\">\u003c/a>\u003c/p>\n\u003ch2>Kosta Browne Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/220+Morris+St,+Sebastopol,+CA+95472/@38.4049695,-122.8220538,17z/data=!3m1!4b1!4m5!3m4!1s0x808430a7fccc5dcd:0x8931265a2331b558!8m2!3d38.4049695!4d-122.8198651\">220 Morris St.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Sebastopol, CA 95472\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134648\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Kosta-Browne-wines.jpg\" alt=\"Tasting time at Kosta Browne Winery in Sebastopol\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134648\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tasting time at Kosta Browne Winery in Sebastopol \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This was my second visit to \u003ca href=\"http://www.kostabrowne.com\">Kosta Browne\u003c/a>’s contemporary, sleek, sort of secretive Barlow home after meeting Hospitality Manager Damon Wong at a San Francisco event a few years ago. Wong is a fountain of knowledge about everything food and wine related, and he makes you want to have this wine. And you do indeed want this wine that started so humbly as a hobby project in 1997 by two Santa Rosa waiters, Dan Kosta and Michael Browne.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Kosta Browne wines’ forte is in the start-to-finish polish of these Chardonnays and Pinot Noirs. In addition to two winery visits, I have now tasted the wines at two exceptional pairing dinners, one at Petit Crenn and one at the winery with chef Mike Lofaro of HumuHumu restaurant in Maui. \u003c/p>\n\u003cp>With food or without, the wines show strength, spectacular fruit notes across the board, and a definitive layered texture. Of course, it remains to be seen if the recent purchase of the winery by the more corporate Duckhorn company will make substantial changes. Getting the wines is financially daunting and the waitlist to be a member is long, so most of us won’t know anyway. However, John and I acknowledged later that there might be an unending hype for Kosta Browne, but these are indeed some of the more spectacular, textbook perfect wines we may ever get to try.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 El Diablo Chardonnay, 2016 Mt. Carmel Pinot Noir, 2016 Free James Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.merryedwards.com\">Merry Edwards\u003c/a>, \u003ca href=\"http://hanzell.com\">Hanzell\u003c/a>, \u003ca href=\"http://www.ceritaswines.com\">Ceritas\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"lunch\">\u003c/a>\u003c/p>\n\u003ch2>Lunch: \u003ca href=\"http://www.thefarmerswifesonoma.com/\">The Farmer’s Wife\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/The+Farmer's+Wife/@38.4042465,-122.8202511,15z/data=!4m5!3m4!1s0x0:0x8cc8066b64539f8c!8m2!3d38.4042465!4d-122.8202511\">\u003ci>6760 McKinley St Unit 120, Sebastopol\u003c/i>\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/Bq-mL1cBdKS/\u003c/p>\n\u003cp>Former \u003cem>San Francisco Chronicle\u003c/em> writer Sarah Fritsche once declared the grilled cheese by this previously only pop-ups and farmer’s market’s vendor as one of the \u003ca href=\"http://www.sfchronicle.com/food/article/The-Farmer-s-Wife-makes-one-of-the-Bay-Area-s-12189651.php\">Bay Area’s premier sandwiches\u003c/a>. She’s right. Lunch at its newly opened Barlow kiosk proved that the grilled cheese and all the sandwiches offered really are destination-worthy. The exceptional cookies were equally as notable.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The Farmer's Wife closed for several months after this visit because of damage sustained from major flooding. Fortunately, it has reopened.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.handline.com/\">Handline\u003c/a>, \u003ca href=\"http://forkcatering.com/\">Fork Roadhouse\u003c/a>, \u003ca href=\"http://klbistro.com/\">K&L Bistro\u003c/a>; don’t forget ice cream at \u003ca href=\"http://www.screaminmimisicecream.com/\">Screamin’ Mimi’s\u003c/a>\u003cbr>\n\u003ca id=\"littorai\">\u003c/a>\u003c/p>\n\u003ch2>Littorai Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Littorai+Wines/@38.3849138,-122.8651004,15z/data=!4m5!3m4!1s0x0:0xf07b38ff76bd2d93!8m2!3d38.3849138!4d-122.8651004\">788 Gold Ridge Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Sebastopol, CA 95472\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134650\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Littorai-vineyards.jpg\" alt=\"The organic estate vineyards at Littorai Wines in Sebastopol\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The organic estate vineyards at Littorai Wines in Sebastopol \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winemaker/owner Ted Lemon is a California wine icon partly because his \u003ca href=\"http://www.littorai.com\">Littorai\u003c/a> wines are downright delicious and partly because he is a pioneer in tying together biodynamic farming, biodiversity, and high-level winemaking. We’re not calling him the Alice Waters of California Wine because that’s cliché, but he’s had a similar impact in a similar way in really advocating the biodiversity niche of this agricultural product.\u003cbr>\n[aside postID='bayareabites_134544' align='left' label='Alexander Valley Wineries']\u003cbr>\nVisiting Lemon’s Sebastopol estate is as much a winery visit as it is a farm visit and guests are always astonished at how Lemon was a Brown University graduate who worked at four Burgundy houses by the age of 24. We had the chance to try a fantastic Littorai Chardonnay and Chenin Blanc, but this winery is all about exploring distinct coastal vineyard Pinot Noirs that all have excellent brightness and acidity — never too fruity or chewy; excellent balance. \u003c/p>\n\u003cp>You taste the land and the cleanliness of the grapes and barrels in each expression, never with the funk like in the wines of Lemon’s followers who have turned biodynamic/natural wine so trendy and controversial. It’s wine made naturally...not natural wine.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2014 One Acre Anderson Valley Pinot Noir, 2014 Theriot Sonoma Coast Pinot Noir, 2009 May’s Canyon Guerneville Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.horseandplow.com\">Horse & Plow\u003c/a>, \u003ca href=\"http://www.benziger.com\">Benziger\u003c/a>, \u003ca href=\"http://quivirawine.com\">Quivira\u003c/a>\u003cbr>\n\u003ca id=\"freeman\">\u003c/a>\u003c/p>\n\u003ch2>Freeman Vineyard & Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Freeman+Vineyard+%26+Winery/@38.4094931,-122.8831176,15z/data=!4m5!3m4!1s0x0:0x2692be2030ed1f03!8m2!3d38.4094931!4d-122.8831176\">1300 Montgomery Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Sebastopol, CA 95472\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Freeman-wines-poured.jpg\" alt=\"Freeman Winery’s winemaker Akiko Freeman at the winery’s cave in Sebastopol\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freeman Winery’s winemaker Akiko Freeman at the winery’s cave in Sebastopol \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before even trying \u003ca href=\"http://www.freemanwinery.com\">Freeman\u003c/a>’s excellent Pinot Noir from the winery’s two “estates,” we were fascinated by two things: the spectacular cave dug into a Sebastopol hill on the Freeman’s home “Gloria Estate” and the story of how husband-and-wife owners Akiko and Ken Freeman met at a keg party as college students in New York (when she was an exchange student from Japan) during Hurricane Gloria, hence the home estate’s namesake. Akiko thought that this keg party was like any ol’ party, so she dressed up to the nines for it…and was quite surprised with what she found at this “party.” \u003c/p>\n\u003cp>Well, Ken wooed her despite the bad beer in the kegs and her feeling a bit overdressed for the occasion, and all turned out swell as Akiko later followed him to San Francisco, where she decided to study Italian Renaissance history at Stanford for graduate school.\u003c/p>\n\u003cfigure id=\"attachment_134651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Freeman-Obama-wine.jpg\" alt=\"A copy of the entertainment program and menu from the 2015 White House dinner hosted by President Obama for Japanese Prime Minister Shinzo Abe, where Freeman Winery’s Ryo-fu Chardonnay was served\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A copy of the entertainment program and menu from the 2015 White House dinner hosted by President Obama for Japanese Prime Minister Shinzo Abe, where Freeman Winery’s Ryo-fu Chardonnay was served \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, all of those paintings might have been fun to read about, but she radically shifted gears to now be a self-taught winemaker whose 2013 Ryo-fu Chardonnay was served at a President Obama state dinner for Japan’s Prime Minister Shinzo Abe, paired with vegetable consommé en croûte with “shikai maki” sushi. For good measure, the Jersey Boys cast sang at the same event. With that music and Freeman wine, oh, what a night that must have been. For the three of us, it was hard to beat the Pinot Noir lineup at Freeman, just like at the other two Sebastopol stops of Day 4.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Gloria Estate Pinot Noir, 2016 Yu-Ki Estate Pinot Noir, 2015 Akiko’s Cuvée Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.kistlervineyards.com\">Kistler\u003c/a>, \u003ca href=\"http://www.emeritusvineyards.com/\">Emeritus\u003c/a>, \u003ca href=\"http://www.ballettovineyards.com\">Balletto\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"dinner\">\u003c/a>\u003c/p>\n\u003ch2>Dinner: \u003ca href=\"http://www.ramengaijin.com/\">Ramen Gaijin\u003c/a>; \u003ca href=\"http://www.anthillfarms.com\">Anthill Farms\u003c/a> 2016 Sonoma Coast Syrah\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/Ramen+Gaijin/@38.4025848,-122.8237493,15z/data=!4m5!3m4!1s0x0:0xff680e9792eec193!8m2!3d38.4025848!4d-122.8237493\">\u003cem>6948 Sebastopol Ave., Sebastopol\u003c/em>\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/Bq_siOGh5YC/\u003c/p>\n\u003cp>The ramen is excellent at this always popular and très hip spot right by the Barlow, but Ramen Gaijin is really about a stellar blend of classic Japanese izakaya dishes and other downright creative offerings. Don’t miss the cocktails, gyoza or black sesame ice cream with miso caramel. \u003c/p>\n\u003cp>Wine-wise, Anthill Farms is a trio of young, extremely talented winemakers with other industry day jobs who source fruit from Sonoma and Mendocino Counties, and they make fantastic single-vineyard Pinot Noirs, along with a little Syrah and Chardonnay.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.gravensteingrill.com/\">Gravenstein Grill\u003c/a>, \u003ca href=\"http://lowellssebastopol.com/\">Lowell’s\u003c/a>, \u003ca href=\"http://www.fernbar.com\">Fern Bar\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>\u003cb>Head back to \u003ca href=\"https://www.kqed.org/bayareabites/134208/a-northern-california-wine-bootcamp-adventure\">Wine Bootcamp Central\u003c/a> for the full guide of wineries and eateries we visited.\u003c/b>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"On the 4th leg of the Northern California Wine Bootcamp Adventure, we head to Sebastopol for Kosta Browne Winery, ramen and more.","status":"publish","parent":0,"modified":1567181930,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://www.google.com/maps/d/u/0/embed"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1300},"headData":{"title":"A Northern California Wine Bootcamp Adventure: From Boonville to Sebastopol | KQED","description":"On the 4th leg of the Northern California Wine Bootcamp Adventure, we head to Sebastopol for Kosta Browne Winery, ramen and more.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134546 https://ww2.kqed.org/bayareabites/?p=134546","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/08/30/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol/","disqusTitle":"A Northern California Wine Bootcamp Adventure: From Boonville to Sebastopol","path":"/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_134208","label":"Back to Wine Bootcamp Central "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAfter virtuous granola bowls and many glasses of outstanding \u003ca href=\"http://www.philoapplefarm.com\">Philo Apple Farm\u003c/a> apple juice that make up the serve-yourself breakfast at the \u003ca href=\"http://www.boonvillehotel.com\">Boonville Hotel\u003c/a>, it was time for the long trek to Sebastopol’s sprawling Barlow food & drink complex.\u003c/p>\n\u003cp>First, though, we stopped in Healdsburg en route for Flying Goat coffee and then Meg joined us at one of the country’s definitive cult following wineries.\u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol#kosta\">Kosta Browne Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol#lunch\">Lunch: The Farmer’s Wife\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol#littorai\">Littorai Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca>Freeman Vineyard & Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol#dinner\">Dinner: Ramen Gaijin\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003cp>\u003ciframe\n src='https://www.google.com/maps/d/u/0/embed?mid=1MWlUDboNrMlEUzb5CyBRAoMC6MGnt5X3&w=640&h=480'\n title='https://www.google.com/maps/d/u/0/embed?mid=1MWlUDboNrMlEUzb5CyBRAoMC6MGnt5X3&w=640&h=480'\n width='640'\n height='480'\n scrolling='no'\n frameborder='no'>\u003c/iframe>\u003c/p>\u003cp>\u003cbr>\n\u003ca id=\"kosta\">\u003c/a>\u003c/p>\n\u003ch2>Kosta Browne Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/220+Morris+St,+Sebastopol,+CA+95472/@38.4049695,-122.8220538,17z/data=!3m1!4b1!4m5!3m4!1s0x808430a7fccc5dcd:0x8931265a2331b558!8m2!3d38.4049695!4d-122.8198651\">220 Morris St.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Sebastopol, CA 95472\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134648\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Kosta-Browne-wines.jpg\" alt=\"Tasting time at Kosta Browne Winery in Sebastopol\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134648\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tasting time at Kosta Browne Winery in Sebastopol \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This was my second visit to \u003ca href=\"http://www.kostabrowne.com\">Kosta Browne\u003c/a>’s contemporary, sleek, sort of secretive Barlow home after meeting Hospitality Manager Damon Wong at a San Francisco event a few years ago. Wong is a fountain of knowledge about everything food and wine related, and he makes you want to have this wine. And you do indeed want this wine that started so humbly as a hobby project in 1997 by two Santa Rosa waiters, Dan Kosta and Michael Browne.\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>Kosta Browne wines’ forte is in the start-to-finish polish of these Chardonnays and Pinot Noirs. In addition to two winery visits, I have now tasted the wines at two exceptional pairing dinners, one at Petit Crenn and one at the winery with chef Mike Lofaro of HumuHumu restaurant in Maui. \u003c/p>\n\u003cp>With food or without, the wines show strength, spectacular fruit notes across the board, and a definitive layered texture. Of course, it remains to be seen if the recent purchase of the winery by the more corporate Duckhorn company will make substantial changes. Getting the wines is financially daunting and the waitlist to be a member is long, so most of us won’t know anyway. However, John and I acknowledged later that there might be an unending hype for Kosta Browne, but these are indeed some of the more spectacular, textbook perfect wines we may ever get to try.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 El Diablo Chardonnay, 2016 Mt. Carmel Pinot Noir, 2016 Free James Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.merryedwards.com\">Merry Edwards\u003c/a>, \u003ca href=\"http://hanzell.com\">Hanzell\u003c/a>, \u003ca href=\"http://www.ceritaswines.com\">Ceritas\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"lunch\">\u003c/a>\u003c/p>\n\u003ch2>Lunch: \u003ca href=\"http://www.thefarmerswifesonoma.com/\">The Farmer’s Wife\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/The+Farmer's+Wife/@38.4042465,-122.8202511,15z/data=!4m5!3m4!1s0x0:0x8cc8066b64539f8c!8m2!3d38.4042465!4d-122.8202511\">\u003ci>6760 McKinley St Unit 120, Sebastopol\u003c/i>\u003c/a>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"Bq-mL1cBdKS"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Former \u003cem>San Francisco Chronicle\u003c/em> writer Sarah Fritsche once declared the grilled cheese by this previously only pop-ups and farmer’s market’s vendor as one of the \u003ca href=\"http://www.sfchronicle.com/food/article/The-Farmer-s-Wife-makes-one-of-the-Bay-Area-s-12189651.php\">Bay Area’s premier sandwiches\u003c/a>. She’s right. Lunch at its newly opened Barlow kiosk proved that the grilled cheese and all the sandwiches offered really are destination-worthy. The exceptional cookies were equally as notable.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The Farmer's Wife closed for several months after this visit because of damage sustained from major flooding. Fortunately, it has reopened.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.handline.com/\">Handline\u003c/a>, \u003ca href=\"http://forkcatering.com/\">Fork Roadhouse\u003c/a>, \u003ca href=\"http://klbistro.com/\">K&L Bistro\u003c/a>; don’t forget ice cream at \u003ca href=\"http://www.screaminmimisicecream.com/\">Screamin’ Mimi’s\u003c/a>\u003cbr>\n\u003ca id=\"littorai\">\u003c/a>\u003c/p>\n\u003ch2>Littorai Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Littorai+Wines/@38.3849138,-122.8651004,15z/data=!4m5!3m4!1s0x0:0xf07b38ff76bd2d93!8m2!3d38.3849138!4d-122.8651004\">788 Gold Ridge Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Sebastopol, CA 95472\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134650\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Littorai-vineyards.jpg\" alt=\"The organic estate vineyards at Littorai Wines in Sebastopol\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The organic estate vineyards at Littorai Wines in Sebastopol \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winemaker/owner Ted Lemon is a California wine icon partly because his \u003ca href=\"http://www.littorai.com\">Littorai\u003c/a> wines are downright delicious and partly because he is a pioneer in tying together biodynamic farming, biodiversity, and high-level winemaking. We’re not calling him the Alice Waters of California Wine because that’s cliché, but he’s had a similar impact in a similar way in really advocating the biodiversity niche of this agricultural product.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_134544","align":"left","label":"Alexander Valley Wineries "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nVisiting Lemon’s Sebastopol estate is as much a winery visit as it is a farm visit and guests are always astonished at how Lemon was a Brown University graduate who worked at four Burgundy houses by the age of 24. We had the chance to try a fantastic Littorai Chardonnay and Chenin Blanc, but this winery is all about exploring distinct coastal vineyard Pinot Noirs that all have excellent brightness and acidity — never too fruity or chewy; excellent balance. \u003c/p>\n\u003cp>You taste the land and the cleanliness of the grapes and barrels in each expression, never with the funk like in the wines of Lemon’s followers who have turned biodynamic/natural wine so trendy and controversial. It’s wine made naturally...not natural wine.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2014 One Acre Anderson Valley Pinot Noir, 2014 Theriot Sonoma Coast Pinot Noir, 2009 May’s Canyon Guerneville Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.horseandplow.com\">Horse & Plow\u003c/a>, \u003ca href=\"http://www.benziger.com\">Benziger\u003c/a>, \u003ca href=\"http://quivirawine.com\">Quivira\u003c/a>\u003cbr>\n\u003ca id=\"freeman\">\u003c/a>\u003c/p>\n\u003ch2>Freeman Vineyard & Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Freeman+Vineyard+%26+Winery/@38.4094931,-122.8831176,15z/data=!4m5!3m4!1s0x0:0x2692be2030ed1f03!8m2!3d38.4094931!4d-122.8831176\">1300 Montgomery Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Sebastopol, CA 95472\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Freeman-wines-poured.jpg\" alt=\"Freeman Winery’s winemaker Akiko Freeman at the winery’s cave in Sebastopol\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freeman Winery’s winemaker Akiko Freeman at the winery’s cave in Sebastopol \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before even trying \u003ca href=\"http://www.freemanwinery.com\">Freeman\u003c/a>’s excellent Pinot Noir from the winery’s two “estates,” we were fascinated by two things: the spectacular cave dug into a Sebastopol hill on the Freeman’s home “Gloria Estate” and the story of how husband-and-wife owners Akiko and Ken Freeman met at a keg party as college students in New York (when she was an exchange student from Japan) during Hurricane Gloria, hence the home estate’s namesake. Akiko thought that this keg party was like any ol’ party, so she dressed up to the nines for it…and was quite surprised with what she found at this “party.” \u003c/p>\n\u003cp>Well, Ken wooed her despite the bad beer in the kegs and her feeling a bit overdressed for the occasion, and all turned out swell as Akiko later followed him to San Francisco, where she decided to study Italian Renaissance history at Stanford for graduate school.\u003c/p>\n\u003cfigure id=\"attachment_134651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Freeman-Obama-wine.jpg\" alt=\"A copy of the entertainment program and menu from the 2015 White House dinner hosted by President Obama for Japanese Prime Minister Shinzo Abe, where Freeman Winery’s Ryo-fu Chardonnay was served\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A copy of the entertainment program and menu from the 2015 White House dinner hosted by President Obama for Japanese Prime Minister Shinzo Abe, where Freeman Winery’s Ryo-fu Chardonnay was served \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, all of those paintings might have been fun to read about, but she radically shifted gears to now be a self-taught winemaker whose 2013 Ryo-fu Chardonnay was served at a President Obama state dinner for Japan’s Prime Minister Shinzo Abe, paired with vegetable consommé en croûte with “shikai maki” sushi. For good measure, the Jersey Boys cast sang at the same event. With that music and Freeman wine, oh, what a night that must have been. For the three of us, it was hard to beat the Pinot Noir lineup at Freeman, just like at the other two Sebastopol stops of Day 4.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Gloria Estate Pinot Noir, 2016 Yu-Ki Estate Pinot Noir, 2015 Akiko’s Cuvée Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.kistlervineyards.com\">Kistler\u003c/a>, \u003ca href=\"http://www.emeritusvineyards.com/\">Emeritus\u003c/a>, \u003ca href=\"http://www.ballettovineyards.com\">Balletto\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"dinner\">\u003c/a>\u003c/p>\n\u003ch2>Dinner: \u003ca href=\"http://www.ramengaijin.com/\">Ramen Gaijin\u003c/a>; \u003ca href=\"http://www.anthillfarms.com\">Anthill Farms\u003c/a> 2016 Sonoma Coast Syrah\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/Ramen+Gaijin/@38.4025848,-122.8237493,15z/data=!4m5!3m4!1s0x0:0xff680e9792eec193!8m2!3d38.4025848!4d-122.8237493\">\u003cem>6948 Sebastopol Ave., Sebastopol\u003c/em>\u003c/a>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"Bq_siOGh5YC"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The ramen is excellent at this always popular and très hip spot right by the Barlow, but Ramen Gaijin is really about a stellar blend of classic Japanese izakaya dishes and other downright creative offerings. Don’t miss the cocktails, gyoza or black sesame ice cream with miso caramel. \u003c/p>\n\u003cp>Wine-wise, Anthill Farms is a trio of young, extremely talented winemakers with other industry day jobs who source fruit from Sonoma and Mendocino Counties, and they make fantastic single-vineyard Pinot Noirs, along with a little Syrah and Chardonnay.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.gravensteingrill.com/\">Gravenstein Grill\u003c/a>, \u003ca href=\"http://lowellssebastopol.com/\">Lowell’s\u003c/a>, \u003ca href=\"http://www.fernbar.com\">Fern Bar\u003c/a>\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>\u003ci>\u003cb>Head back to \u003ca href=\"https://www.kqed.org/bayareabites/134208/a-northern-california-wine-bootcamp-adventure\">Wine Bootcamp Central\u003c/a> for the full guide of wineries and eateries we visited.\u003c/b>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol","authors":["11338"],"categories":["bayareabites_13306","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1146","bayareabites_15155","bayareabites_1807","bayareabites_61","bayareabites_119"],"tags":["bayareabites_2984","bayareabites_13419","bayareabites_10146","bayareabites_187","bayareabites_3472","bayareabites_1377","bayareabites_356","bayareabites_10321","bayareabites_14748","bayareabites_3788"],"featImg":"bayareabites_134649","label":"bayareabites"},"bayareabites_134544":{"type":"posts","id":"bayareabites_134544","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134544","score":null,"sort":[1567096934000]},"guestAuthors":[],"slug":"a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville","title":"A Northern California Wine Bootcamp Adventure: From Healdsburg to Boonville","publishDate":1567096934,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_134208' label='Back to Wine Bootcamp Central']\u003cbr>\nAfter the trip’s only full morning run for me (late dinners and early wine tastings make that extra hour of sleep extra tempting during Wine Bootcamp!) and the sun shining brightly, John and I were in good spirits heading north on 101. John had a frustrating long phone call during the drive and, as I later informed him, it’s a good thing it ended just before the exit for 128 to Mendocino because...the loss of phone service would have ended it anyways! We were in mostly off-the-grid country now.\u003c/p>\n\u003cp>All the Anderson Valley wineries are right off 128, so most visitors either go in a direct line Boonville-Navarro or Navarro-Boonville, with the wineries clustered at those ends and tiny Philo in between. All the wineries also are heavily focused on Pinot Noir. So I warned John to get ready for a marathon of Pinot Noir and a marathon of wine because there would be even more tasting than Day 2 since each tasting experience was close to each other.\u003c/p>\n\u003cp>As the Anderson Valley locals would say in their Boontling dialect, “Bahl hornin!”\u003c/p>\n\u003cp>\u003cb>Skip to any of these sections:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#pennyroyal\">Pennyroyal Farm\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#foursight\">Foursight Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#roederer\">Roederer Estate\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#lula\">Lula Cellars\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#domaine\">Domaine Anderson\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#witching\">Witching Stick Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#baxter\">Baxter Winery Tasting Room\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#drew\">Drew Family Cellars Tasting Room\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#smith\">Smith Story Wine Cellars Tasting Room\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#dinner\">Dinner: Table 128\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cp>[googlemaps https://www.google.com/maps/d/u/0/embed?mid=1DVirkoOTwxFrYhuM_ZM87H0vSQO4z6EP&w=640&h=480]\u003cbr>\n\u003ca id=\"pennyroyal\">\u003c/a>\u003c/p>\n\u003ch2>Pennyroyal Farm\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Pennyroyal+Farm/@39.002392,-123.3624208,15z/data=!4m5!3m4!1s0x0:0x82fee3a46d8e18a0!8m2!3d39.002392!4d-123.3624208\">14930 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Boonville, CA 95415\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134579\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Pennyroyal-Farm.jpg\" alt=\"Goat cheese, Pinot Noir and spectacular views at the Anderson Valley’s Pennyroyal Farm\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134579\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Goat cheese, Pinot Noir and spectacular views at the Anderson Valley’s Pennyroyal Farm \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Goat cheese and Pinot Noir? Count me in! Don’t count John, though, as goat cheese is pretty much the only food he won’t eat. He had no problems with the wine, fortunately, at this spot located at the gateway to Boonville. The $5 tasting fees at \u003ca href=\"http://www.pennyroyalfarm.com\">Pennyroyal Farm\u003c/a> were also sticker shock from the $$$ Northern California norm for us. We already loved the Anderson Valley just for that reason.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2017 Anderson Valley Sauvignon Blanc, 2015 Anderson Valley Pinot Noir, 2015 Eye of the Needle Pinot Noir\u003cbr>\n\u003ca id=\"foursight\">\u003c/a>\u003c/p>\n\u003ch2>Foursight Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Foursight+Wines/@39.0048056,-123.3627953,15z/data=!4m5!3m4!1s0x0:0x7e286734505ed5f2!8m2!3d39.0048056!4d-123.3627953\">14475 CA-128, Boonville\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Boonville, CA 95415\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134580\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Foursight-Winery.jpg\" alt=\"Goat cheese, Pinot Noir and spectacular views at the Anderson Valley’s Pennyroyal Farm\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Goat cheese, Pinot Noir and spectacular views at the Anderson Valley’s Pennyroyal Farm \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This was the first winery I visited in the Anderson Valley a few years ago and it remains the region in a nutshell for me: lovely, fruit-tinged, tightly wound Pinot Noir and an uber-relaxed tasting room on the Charles Vineyard, where owners Kristy and Bill live. Along with the Cuda Ridge Semillon (\u003ca href=\"http://www.kqed.org/bayareabites/132348/a-perfect-weekend-in-livermore-valley-wine-country\">Livermore\u003c/a>), \u003ca href=\"http://foursightwines.com/\">Foursight\u003c/a>’s Semillon has made me a believer in that fickle white varietal.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Semillon, 2015 Charles Vineyard Pinot Noir, 2016 Clone 05 Charles Vineyard Pinot Noir\u003cbr>\n\u003ca id=\"roederer\">\u003c/a>\u003c/p>\n\u003ch2>Roederer Estate\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Roederer+Estate/@39.108243,-123.5020026,15z/data=!4m5!3m4!1s0x0:0x243b2957e9b26d4a!8m2!3d39.108243!4d-123.5020026\">4501 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134581\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Roederer-winery.jpg\" alt=\"Where all of the magic happens, from grapegrowing to winemaking, at Roederer Estate’s home in Philo\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Where all of the magic happens, from grapegrowing to winemaking, at Roederer Estate’s home in Philo \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We traversed most of the Anderson Valley en route to the legendary Champagne house, Louis Roederer’s, American sparkling wine domain. John continually reminded me that Champagne isn’t really his thing but, of course, a) we legally can’t call this Champagne (it’s California!) and b) \u003ca href=\"http://roedererestate.com/index.html\">Roederer\u003c/a> is a different breed of sparkling wine than the average bubbles at a party.\u003cbr>\n[aside postID='bayareabites_134542' align='left' label='How Day 1 Went!']\u003cbr>\nI was fortunate enough to sample the house’s legendary 2008 Cristal at an event during the fall, so there was no way to go but down sparkling wine tasting-wise for me (and the bubbly at Roederer was really quite impressive).\u003c/p>\n\u003cp>However, the experience was one of the most enjoyable and informative of the trip, just like the day before at Mauritson. The sparkling wine house’s Strasbourg-born winemaker Arnaud Weyrich showed us the winemaking process from start to finish, a system that John had no idea about and many avid wine drinkers only know about vaguely.\u003c/p>\n\u003cfigure id=\"attachment_134582\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Roederer-winemaker.jpg\" alt=\"Roederer Estate’s winemaker Arnaud Weyrich pours some of the superb Anderson Valley sparkling wine that the winery is known for\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134582\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roederer Estate’s winemaker Arnaud Weyrich pours some of the superb Anderson Valley sparkling wine that the winery is known for \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Weyrich’s delightful sparkling wine lesson for us also got John to ask more questions, something that he felt much comfortable doing at the rest of the wineries from this point. And the big takeaway from our tasting: indeed, sparkling wine improves in magnums. I never knew why before walking around Roederer.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> Brut, Brut 2011 L’Ermitage, Extra Dry\u003cbr>\n\u003ca id=\"lula\">\u003c/a>\u003c/p>\n\u003ch2>Lula Cellars\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Lula+Cellars/@39.1219547,-123.516523,15z/data=!4m5!3m4!1s0x0:0x951fa459aad78b20!8m2!3d39.1219547!4d-123.516523\">2800 Guntly Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Lula-wine.jpg\" alt=\"A 2016 Lula Cellars Costa Vineyard Pinot Noir from near Comptche in Mendocino County\" width=\"1920\" height=\"2400\" class=\"size-full wp-image-134583\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine-960x1200.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A 2016 Lula Cellars Costa Vineyard Pinot Noir from near Comptche in Mendocino County \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The last tasting room on 128’s “deep end” before Navarro’s redwoods wasn’t really a tasting. My girlfriend Meg joined the \u003ca href=\"http://www.lulacellars.com/\">Lulu Cellars\u003c/a> wine club last summer because she loved the dog-friendly atmosphere. Yes, this is the place to take our four-legged friends, but it’s also a fan favorite for the regular Pinot Noirs. John and I enjoyed those but the meager Chardonnay and Rosé of Pinot Noir struggled.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Pinot Noir, 2016 Costa Pinot Noir, 2015 Peterson Pinot Noir\u003cbr>\n\u003ca id=\"domaine\">\u003c/a>\u003c/p>\n\u003ch2>Domaine Anderson\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Domaine+Anderson/@39.0586064,-123.430396,15z/data=!4m5!3m4!1s0x0:0x80afb230dff6f2a6!8m2!3d39.0586064!4d-123.430396\">920 CA-128, Philo\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/DomaineAnderson-samples.jpg\" alt=\"Some of the Domaine Anderson 2017 Pinot Noir test examples recently taken from barrels\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of the Domaine Anderson 2017 Pinot Noir test examples recently taken from barrels \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roederer’s still wine sibling \u003ca href=\"http://www.domaineanderson.com/\">Domaine Anderson\u003c/a> also opened its doors and barrels graciously for us. The relatively newly hired winemaker Darren Low is on a quest to correct the direction of an estate with deep assets that so far hasn’t fulfilled its vision. John got the barrel tasting experience here, something that he has maybe done once or twice before, but certainly never in as much detail as Low provided. \u003c/p>\n\u003cp>The barrel visit and gazing at the biodynamic, organic vineyards nestled to the hills on the side of the winery with Low describing his growing techniques was easily a trip highlight...and made us feel like we had just taken a few classes at UC Davis’ winemaking school.\u003c/p>\n\u003cfigure id=\"attachment_134585\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg.jpg\" alt=\"Domaine Anderson winemaker Darrin Low discusses the latest vintage\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134585\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Domaine Anderson winemaker Darrin Low discusses the latest vintage \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It really was compelling to hear Low’s creativity, knowledge and sheer desire to succeed. The tasting also showed how the past wines were merely good and won’t improve with age. However, those in barrel had all the structure and developing nuance of turning this winery into a powerhouse.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2014 Dach Pinot Noir, 2014 Pinoli Pinot Noir, 2015 Walraven Chardonnay\u003cbr>\n\u003ca id=\"witching\">\u003c/a>\u003c/p>\n\u003ch2>Witching Stick Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Witching+Stick+Wines/@39.0654305,-123.4400829,15z/data=!4m5!3m4!1s0x0:0x579c969fd357bb3c!8m2!3d39.0654305!4d-123.4400829\">8627 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134586\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Witching-Stick-Wines.jpg\" alt=\"Witching Stick Winery owner Van Williamson presents his wines and offers decades of wine industry knowledge\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134586\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Witching Stick Winery owner Van Williamson presents his wines and offers decades of wine industry knowledge \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the region’s newer wineries, \u003ca href=\"http://witchingstickwines.com/\">Witching Stick Wines\u003c/a>, is pretty much exactly what you expect in the Anderson Valley: friendly dogs milling about, winemaker/owner Van Williamson presiding over the tastings and cracking jokes and zero pretension. The longtime Edmeades Winery winemaker is now making the best wine in the Anderson Valley on his own, per my opinion after two recent visits across a wide range of grape varietals, along with beautiful Pinot Noir.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Gewurztraminer, 2015 Perli Vineyard Pinot Noir, 2015 Fashauer Vineyard Zinfandel Dessert\u003cbr>\n\u003ca id=\"baxter\">\u003c/a>\u003c/p>\n\u003ch2>Baxter Winery Tasting Room\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Baxter+Winery+Tasting+Room/@39.0653452,-123.4405639,15z/data=!4m5!3m4!1s0x0:0xd11aabbd22905df!8m2!3d39.0653452!4d-123.4405639\">8660 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134587\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Baxter-wines.jpg\" alt=\"Baxter Winery in tiny Downtown Philo\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baxter Winery in tiny Downtown Philo \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m not sure what’s happening with \u003ca href=\"http://baxterwinery.com/Home.html\">Baxter\u003c/a>’s 2014 and 2015 vintages. The all-Pinot Noir lineup was collectively mediocre for both of us with some of the wines, dare I say, given the dreaded “boring” label. This is a huge bummer for me as Baxter was previously the standout Pinot Noir producer of the region for me during my first few visits. \u003c/p>\n\u003cp>Sadly, my summer 2018 visit and now fall 2018 visit proved that the wines have lost some polish and character. Then again, this is wine, an agricultural product — so maybe it’s just the vintage? I hope so and knowing Baxter’s past track record, I certainly think so.\u003c/p>\n\u003cp>\u003cb>2 wines to try:\u003c/b> 2015 Weir Yorkville Highlands Pinot Noir, 2014 Valenti Mendocino Ridge Pinot Noir\u003cbr>\n\u003ca id=\"drew\">\u003c/a>\u003c/p>\n\u003ch2>Drew Family Cellars Tasting Room\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Drew+Family+Cellars+Tasting+Rm/@39.0593931,-123.4346104,15z/data=!4m5!3m4!1s0x0:0x3b887a99c52d8c5b!8m2!3d39.0593931!4d-123.4346104\">9000 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Drew-Cellars-Wines.jpg\" alt=\"Drew Wines in Philo\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drew Wines in Philo \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in the luxurious Madrones hotel-tasting rooms-pizza restaurant complex, Jason and Molly Drew’s tasting room is on every Anderson Valley must-try list for good reason. \u003ca href=\"http://www.drewwines.com/\">Drew\u003c/a>’s Albariño, Pinot Noir and Syrah are brilliant expressions of wind and fog-beaten Mendocino County ridges. \u003c/p>\n\u003cp>It’s a rather sleepy tasting setting and John’s palate didn’t love the very cold weather leaner style of Pinot Noir and Syrah, but it’s a wholly unique style of wine that speaks deeply of where Jason Drew sources his fruit. The reds are polarizing (not a bad thing necessarily), but the Albariño is consistently a universally praised favorite.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2017 Albariño, 2015 Perli Vineyard Mendocino Ridge Syrah, 2016 The Fog-Eater Anderson Valley Pinot Noir\u003cbr>\n\u003ca id=\"smith\">\u003c/a>\u003c/p>\n\u003ch2>Smith Story Wine Cellars Tasting Room\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Smith+Story+Wine+Cellars+Tasting+Room/@39.0593275,-123.4338927,15z/data=!4m5!3m4!1s0x0:0xb9ddd5986012c9d!8m2!3d39.0593275!4d-123.4338927\">9000 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134589\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Smith-Story-wine.jpg\" alt=\"Smith Story’s Riesling that literally comes from the Rheingau region in Germany\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134589\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smith Story’s Riesling that literally comes from the Rheingau region in Germany \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By this point, I had to rally John’s spirits after two straight misses in his tasting book. I was bummed that \u003ca href=\"http://www.smithstorywinecellars.com\">Smith Story\u003c/a>’s beloved Goldendoodle Lord Sandwich wasn’t on hand to welcome John when we visited this other tasting room in the Madrones, but, dog or no dog, Smith Story is always one of the best fun to quality wine ratio destinations in the Anderson Valley — and for miles beyond. \u003c/p>\n\u003cp>The six-year old winery offers a wide variety of Sonoma County and Anderson Valley wines, so it’s also one of the region’s more comprehensive tastings like Witching Stick. Husband-and-wife team Eric Story and Alison Smith-Story also craft a Pinot Noir rosé and Riesling from Germany, which is the only actual German wine “made” by Californians that I’m aware of.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Rheingau Riesling, 2015 Nash Mill Anderson Valley Pinot Noir, 2015 Pickberry Vineyard Sonoma Mountain Merlot\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.lichenestate.com\">Lichen Estate\u003c/a>, \u003ca href=\"http://www.balovineyards.com\">Balo\u003c/a>, \u003ca href=\"http://navarrowine.com/main.php\">Navarro\u003c/a>, \u003ca href=\"http://www.handleycellars.com\">Handley\u003c/a>, \u003ca href=\"http://greenwoodridge.com\">Greenwood Ridge\u003c/a>, \u003ca href=\"http://www.phillipshill.com\">Phillips Hill\u003c/a>, \u003ca href=\"http://scharffenbergercellars.com/index.html\">Scharffenberger\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"dinner\">\u003c/a>\u003c/p>\n\u003ch2>Dinner:\u003ca href=\"http://www.boonvillehotel.com/eat/\">Restaurant at Boonville Hotel\u003c/a>, \u003ca href=\"http://www.toulousevineyards.com\">Toulouse Vineyards\u003c/a> Pinot Noir\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/The+Restaurant+at+the+Boonville+Hotel/@39.008843,-123.367754,15z/data=!4m5!3m4!1s0x0:0xc843a1ea21791697!8m2!3d39.008843!4d-123.367754\">\u003cem>14050 CA-128, Boonville\u003c/em>\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/Bq82DYThjjJ/\u003c/p>\n\u003cp>Don’t even think of going to the Anderson Valley without a reservation for the relaxed, exceptional single menu prix fixe at the restaurant in the Boonville Hotel (formerly known as Table 128). It’s also “reasonably priced” by Bay Area prix fixe standards. Perry Hoffman, formerly the chef of Healdsburg SHED, will soon be taking over the kitchen (update: as of publishing time, he's now in charge of the kitchen) and I can’t wait to see what he does with the menu — yet I also hope things don’t change much since it’s pretty perfect as is. \u003c/p>\n\u003cp>Toulouse Vineyards crafts some of the deeper, giant fruit Pinot Noirs of Anderson Valley, and is one of the veteran stalwarts of the region.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://stoneandembers.com/\">Stone & Embers\u003c/a>, \u003ca href=\"http://www.bewilderedpig.com\">The Bewildered Pig\u003c/a>, \u003ca href=\"http://theharborhouseinn.com/#dining\">Harbor House Inn\u003c/a> (in Elk, not too far from Anderson Valley)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>\u003cb>Head back to \u003ca href=\"https://www.kqed.org/bayareabites/134208/a-northern-california-wine-bootcamp-adventure\">Wine Bootcamp Central\u003c/a> for the full guide of wineries and eateries we visited.\u003c/b>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Day 3 of our Northern California Wine Bootcamp Adventure had us covering Anderson Valley. As the locals would say, “Bahl hornin!”","status":"publish","parent":0,"modified":1567539336,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://www.google.com/maps/d/u/0/embed"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":48,"wordCount":1974},"headData":{"title":"A Northern California Wine Bootcamp Adventure: From Healdsburg to Boonville | KQED","description":"Day 3 of our Northern California Wine Bootcamp Adventure had us covering Anderson Valley. As the locals would say, “Bahl hornin!”","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134544 https://ww2.kqed.org/bayareabites/?p=134544","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/08/29/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville/","disqusTitle":"A Northern California Wine Bootcamp Adventure: From Healdsburg to Boonville","path":"/bayareabites/134544/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_134208","label":"Back to Wine Bootcamp Central "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAfter the trip’s only full morning run for me (late dinners and early wine tastings make that extra hour of sleep extra tempting during Wine Bootcamp!) and the sun shining brightly, John and I were in good spirits heading north on 101. John had a frustrating long phone call during the drive and, as I later informed him, it’s a good thing it ended just before the exit for 128 to Mendocino because...the loss of phone service would have ended it anyways! We were in mostly off-the-grid country now.\u003c/p>\n\u003cp>All the Anderson Valley wineries are right off 128, so most visitors either go in a direct line Boonville-Navarro or Navarro-Boonville, with the wineries clustered at those ends and tiny Philo in between. All the wineries also are heavily focused on Pinot Noir. So I warned John to get ready for a marathon of Pinot Noir and a marathon of wine because there would be even more tasting than Day 2 since each tasting experience was close to each other.\u003c/p>\n\u003cp>As the Anderson Valley locals would say in their Boontling dialect, “Bahl hornin!”\u003c/p>\n\u003cp>\u003cb>Skip to any of these sections:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#pennyroyal\">Pennyroyal Farm\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#foursight\">Foursight Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#roederer\">Roederer Estate\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#lula\">Lula Cellars\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#domaine\">Domaine Anderson\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#witching\">Witching Stick Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#baxter\">Baxter Winery Tasting Room\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#drew\">Drew Family Cellars Tasting Room\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#smith\">Smith Story Wine Cellars Tasting Room\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#dinner\">Dinner: Table 128\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003cp>\u003ciframe\n src='https://www.google.com/maps/d/u/0/embed?mid=1DVirkoOTwxFrYhuM_ZM87H0vSQO4z6EP&w=640&h=480'\n title='https://www.google.com/maps/d/u/0/embed?mid=1DVirkoOTwxFrYhuM_ZM87H0vSQO4z6EP&w=640&h=480'\n width='640'\n height='480'\n scrolling='no'\n frameborder='no'>\u003c/iframe>\u003c/p>\u003cp>\u003cbr>\n\u003ca id=\"pennyroyal\">\u003c/a>\u003c/p>\n\u003ch2>Pennyroyal Farm\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Pennyroyal+Farm/@39.002392,-123.3624208,15z/data=!4m5!3m4!1s0x0:0x82fee3a46d8e18a0!8m2!3d39.002392!4d-123.3624208\">14930 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Boonville, CA 95415\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134579\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Pennyroyal-Farm.jpg\" alt=\"Goat cheese, Pinot Noir and spectacular views at the Anderson Valley’s Pennyroyal Farm\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134579\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Goat cheese, Pinot Noir and spectacular views at the Anderson Valley’s Pennyroyal Farm \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Goat cheese and Pinot Noir? Count me in! Don’t count John, though, as goat cheese is pretty much the only food he won’t eat. He had no problems with the wine, fortunately, at this spot located at the gateway to Boonville. The $5 tasting fees at \u003ca href=\"http://www.pennyroyalfarm.com\">Pennyroyal Farm\u003c/a> were also sticker shock from the $$$ Northern California norm for us. We already loved the Anderson Valley just for that reason.\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>\u003cb>3 wines to try:\u003c/b> 2017 Anderson Valley Sauvignon Blanc, 2015 Anderson Valley Pinot Noir, 2015 Eye of the Needle Pinot Noir\u003cbr>\n\u003ca id=\"foursight\">\u003c/a>\u003c/p>\n\u003ch2>Foursight Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Foursight+Wines/@39.0048056,-123.3627953,15z/data=!4m5!3m4!1s0x0:0x7e286734505ed5f2!8m2!3d39.0048056!4d-123.3627953\">14475 CA-128, Boonville\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Boonville, CA 95415\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134580\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Foursight-Winery.jpg\" alt=\"Goat cheese, Pinot Noir and spectacular views at the Anderson Valley’s Pennyroyal Farm\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Goat cheese, Pinot Noir and spectacular views at the Anderson Valley’s Pennyroyal Farm \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This was the first winery I visited in the Anderson Valley a few years ago and it remains the region in a nutshell for me: lovely, fruit-tinged, tightly wound Pinot Noir and an uber-relaxed tasting room on the Charles Vineyard, where owners Kristy and Bill live. Along with the Cuda Ridge Semillon (\u003ca href=\"http://www.kqed.org/bayareabites/132348/a-perfect-weekend-in-livermore-valley-wine-country\">Livermore\u003c/a>), \u003ca href=\"http://foursightwines.com/\">Foursight\u003c/a>’s Semillon has made me a believer in that fickle white varietal.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Semillon, 2015 Charles Vineyard Pinot Noir, 2016 Clone 05 Charles Vineyard Pinot Noir\u003cbr>\n\u003ca id=\"roederer\">\u003c/a>\u003c/p>\n\u003ch2>Roederer Estate\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Roederer+Estate/@39.108243,-123.5020026,15z/data=!4m5!3m4!1s0x0:0x243b2957e9b26d4a!8m2!3d39.108243!4d-123.5020026\">4501 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134581\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Roederer-winery.jpg\" alt=\"Where all of the magic happens, from grapegrowing to winemaking, at Roederer Estate’s home in Philo\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Where all of the magic happens, from grapegrowing to winemaking, at Roederer Estate’s home in Philo \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We traversed most of the Anderson Valley en route to the legendary Champagne house, Louis Roederer’s, American sparkling wine domain. John continually reminded me that Champagne isn’t really his thing but, of course, a) we legally can’t call this Champagne (it’s California!) and b) \u003ca href=\"http://roedererestate.com/index.html\">Roederer\u003c/a> is a different breed of sparkling wine than the average bubbles at a party.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_134542","align":"left","label":"How Day 1 Went! "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nI was fortunate enough to sample the house’s legendary 2008 Cristal at an event during the fall, so there was no way to go but down sparkling wine tasting-wise for me (and the bubbly at Roederer was really quite impressive).\u003c/p>\n\u003cp>However, the experience was one of the most enjoyable and informative of the trip, just like the day before at Mauritson. The sparkling wine house’s Strasbourg-born winemaker Arnaud Weyrich showed us the winemaking process from start to finish, a system that John had no idea about and many avid wine drinkers only know about vaguely.\u003c/p>\n\u003cfigure id=\"attachment_134582\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Roederer-winemaker.jpg\" alt=\"Roederer Estate’s winemaker Arnaud Weyrich pours some of the superb Anderson Valley sparkling wine that the winery is known for\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134582\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roederer Estate’s winemaker Arnaud Weyrich pours some of the superb Anderson Valley sparkling wine that the winery is known for \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Weyrich’s delightful sparkling wine lesson for us also got John to ask more questions, something that he felt much comfortable doing at the rest of the wineries from this point. And the big takeaway from our tasting: indeed, sparkling wine improves in magnums. I never knew why before walking around Roederer.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> Brut, Brut 2011 L’Ermitage, Extra Dry\u003cbr>\n\u003ca id=\"lula\">\u003c/a>\u003c/p>\n\u003ch2>Lula Cellars\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Lula+Cellars/@39.1219547,-123.516523,15z/data=!4m5!3m4!1s0x0:0x951fa459aad78b20!8m2!3d39.1219547!4d-123.516523\">2800 Guntly Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Lula-wine.jpg\" alt=\"A 2016 Lula Cellars Costa Vineyard Pinot Noir from near Comptche in Mendocino County\" width=\"1920\" height=\"2400\" class=\"size-full wp-image-134583\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine-960x1200.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A 2016 Lula Cellars Costa Vineyard Pinot Noir from near Comptche in Mendocino County \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The last tasting room on 128’s “deep end” before Navarro’s redwoods wasn’t really a tasting. My girlfriend Meg joined the \u003ca href=\"http://www.lulacellars.com/\">Lulu Cellars\u003c/a> wine club last summer because she loved the dog-friendly atmosphere. Yes, this is the place to take our four-legged friends, but it’s also a fan favorite for the regular Pinot Noirs. John and I enjoyed those but the meager Chardonnay and Rosé of Pinot Noir struggled.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Pinot Noir, 2016 Costa Pinot Noir, 2015 Peterson Pinot Noir\u003cbr>\n\u003ca id=\"domaine\">\u003c/a>\u003c/p>\n\u003ch2>Domaine Anderson\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Domaine+Anderson/@39.0586064,-123.430396,15z/data=!4m5!3m4!1s0x0:0x80afb230dff6f2a6!8m2!3d39.0586064!4d-123.430396\">920 CA-128, Philo\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/DomaineAnderson-samples.jpg\" alt=\"Some of the Domaine Anderson 2017 Pinot Noir test examples recently taken from barrels\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of the Domaine Anderson 2017 Pinot Noir test examples recently taken from barrels \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roederer’s still wine sibling \u003ca href=\"http://www.domaineanderson.com/\">Domaine Anderson\u003c/a> also opened its doors and barrels graciously for us. The relatively newly hired winemaker Darren Low is on a quest to correct the direction of an estate with deep assets that so far hasn’t fulfilled its vision. John got the barrel tasting experience here, something that he has maybe done once or twice before, but certainly never in as much detail as Low provided. \u003c/p>\n\u003cp>The barrel visit and gazing at the biodynamic, organic vineyards nestled to the hills on the side of the winery with Low describing his growing techniques was easily a trip highlight...and made us feel like we had just taken a few classes at UC Davis’ winemaking school.\u003c/p>\n\u003cfigure id=\"attachment_134585\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg.jpg\" alt=\"Domaine Anderson winemaker Darrin Low discusses the latest vintage\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134585\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Domaine Anderson winemaker Darrin Low discusses the latest vintage \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It really was compelling to hear Low’s creativity, knowledge and sheer desire to succeed. The tasting also showed how the past wines were merely good and won’t improve with age. However, those in barrel had all the structure and developing nuance of turning this winery into a powerhouse.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2014 Dach Pinot Noir, 2014 Pinoli Pinot Noir, 2015 Walraven Chardonnay\u003cbr>\n\u003ca id=\"witching\">\u003c/a>\u003c/p>\n\u003ch2>Witching Stick Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Witching+Stick+Wines/@39.0654305,-123.4400829,15z/data=!4m5!3m4!1s0x0:0x579c969fd357bb3c!8m2!3d39.0654305!4d-123.4400829\">8627 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134586\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Witching-Stick-Wines.jpg\" alt=\"Witching Stick Winery owner Van Williamson presents his wines and offers decades of wine industry knowledge\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134586\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Witching Stick Winery owner Van Williamson presents his wines and offers decades of wine industry knowledge \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the region’s newer wineries, \u003ca href=\"http://witchingstickwines.com/\">Witching Stick Wines\u003c/a>, is pretty much exactly what you expect in the Anderson Valley: friendly dogs milling about, winemaker/owner Van Williamson presiding over the tastings and cracking jokes and zero pretension. The longtime Edmeades Winery winemaker is now making the best wine in the Anderson Valley on his own, per my opinion after two recent visits across a wide range of grape varietals, along with beautiful Pinot Noir.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Gewurztraminer, 2015 Perli Vineyard Pinot Noir, 2015 Fashauer Vineyard Zinfandel Dessert\u003cbr>\n\u003ca id=\"baxter\">\u003c/a>\u003c/p>\n\u003ch2>Baxter Winery Tasting Room\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Baxter+Winery+Tasting+Room/@39.0653452,-123.4405639,15z/data=!4m5!3m4!1s0x0:0xd11aabbd22905df!8m2!3d39.0653452!4d-123.4405639\">8660 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134587\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Baxter-wines.jpg\" alt=\"Baxter Winery in tiny Downtown Philo\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baxter Winery in tiny Downtown Philo \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m not sure what’s happening with \u003ca href=\"http://baxterwinery.com/Home.html\">Baxter\u003c/a>’s 2014 and 2015 vintages. The all-Pinot Noir lineup was collectively mediocre for both of us with some of the wines, dare I say, given the dreaded “boring” label. This is a huge bummer for me as Baxter was previously the standout Pinot Noir producer of the region for me during my first few visits. \u003c/p>\n\u003cp>Sadly, my summer 2018 visit and now fall 2018 visit proved that the wines have lost some polish and character. Then again, this is wine, an agricultural product — so maybe it’s just the vintage? I hope so and knowing Baxter’s past track record, I certainly think so.\u003c/p>\n\u003cp>\u003cb>2 wines to try:\u003c/b> 2015 Weir Yorkville Highlands Pinot Noir, 2014 Valenti Mendocino Ridge Pinot Noir\u003cbr>\n\u003ca id=\"drew\">\u003c/a>\u003c/p>\n\u003ch2>Drew Family Cellars Tasting Room\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Drew+Family+Cellars+Tasting+Rm/@39.0593931,-123.4346104,15z/data=!4m5!3m4!1s0x0:0x3b887a99c52d8c5b!8m2!3d39.0593931!4d-123.4346104\">9000 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Drew-Cellars-Wines.jpg\" alt=\"Drew Wines in Philo\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drew Wines in Philo \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in the luxurious Madrones hotel-tasting rooms-pizza restaurant complex, Jason and Molly Drew’s tasting room is on every Anderson Valley must-try list for good reason. \u003ca href=\"http://www.drewwines.com/\">Drew\u003c/a>’s Albariño, Pinot Noir and Syrah are brilliant expressions of wind and fog-beaten Mendocino County ridges. \u003c/p>\n\u003cp>It’s a rather sleepy tasting setting and John’s palate didn’t love the very cold weather leaner style of Pinot Noir and Syrah, but it’s a wholly unique style of wine that speaks deeply of where Jason Drew sources his fruit. The reds are polarizing (not a bad thing necessarily), but the Albariño is consistently a universally praised favorite.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2017 Albariño, 2015 Perli Vineyard Mendocino Ridge Syrah, 2016 The Fog-Eater Anderson Valley Pinot Noir\u003cbr>\n\u003ca id=\"smith\">\u003c/a>\u003c/p>\n\u003ch2>Smith Story Wine Cellars Tasting Room\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Smith+Story+Wine+Cellars+Tasting+Room/@39.0593275,-123.4338927,15z/data=!4m5!3m4!1s0x0:0xb9ddd5986012c9d!8m2!3d39.0593275!4d-123.4338927\">9000 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134589\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Smith-Story-wine.jpg\" alt=\"Smith Story’s Riesling that literally comes from the Rheingau region in Germany\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134589\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smith Story’s Riesling that literally comes from the Rheingau region in Germany \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By this point, I had to rally John’s spirits after two straight misses in his tasting book. I was bummed that \u003ca href=\"http://www.smithstorywinecellars.com\">Smith Story\u003c/a>’s beloved Goldendoodle Lord Sandwich wasn’t on hand to welcome John when we visited this other tasting room in the Madrones, but, dog or no dog, Smith Story is always one of the best fun to quality wine ratio destinations in the Anderson Valley — and for miles beyond. \u003c/p>\n\u003cp>The six-year old winery offers a wide variety of Sonoma County and Anderson Valley wines, so it’s also one of the region’s more comprehensive tastings like Witching Stick. Husband-and-wife team Eric Story and Alison Smith-Story also craft a Pinot Noir rosé and Riesling from Germany, which is the only actual German wine “made” by Californians that I’m aware of.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Rheingau Riesling, 2015 Nash Mill Anderson Valley Pinot Noir, 2015 Pickberry Vineyard Sonoma Mountain Merlot\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.lichenestate.com\">Lichen Estate\u003c/a>, \u003ca href=\"http://www.balovineyards.com\">Balo\u003c/a>, \u003ca href=\"http://navarrowine.com/main.php\">Navarro\u003c/a>, \u003ca href=\"http://www.handleycellars.com\">Handley\u003c/a>, \u003ca href=\"http://greenwoodridge.com\">Greenwood Ridge\u003c/a>, \u003ca href=\"http://www.phillipshill.com\">Phillips Hill\u003c/a>, \u003ca href=\"http://scharffenbergercellars.com/index.html\">Scharffenberger\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"dinner\">\u003c/a>\u003c/p>\n\u003ch2>Dinner:\u003ca href=\"http://www.boonvillehotel.com/eat/\">Restaurant at Boonville Hotel\u003c/a>, \u003ca href=\"http://www.toulousevineyards.com\">Toulouse Vineyards\u003c/a> Pinot Noir\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/The+Restaurant+at+the+Boonville+Hotel/@39.008843,-123.367754,15z/data=!4m5!3m4!1s0x0:0xc843a1ea21791697!8m2!3d39.008843!4d-123.367754\">\u003cem>14050 CA-128, Boonville\u003c/em>\u003c/a>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"Bq82DYThjjJ"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Don’t even think of going to the Anderson Valley without a reservation for the relaxed, exceptional single menu prix fixe at the restaurant in the Boonville Hotel (formerly known as Table 128). It’s also “reasonably priced” by Bay Area prix fixe standards. Perry Hoffman, formerly the chef of Healdsburg SHED, will soon be taking over the kitchen (update: as of publishing time, he's now in charge of the kitchen) and I can’t wait to see what he does with the menu — yet I also hope things don’t change much since it’s pretty perfect as is. \u003c/p>\n\u003cp>Toulouse Vineyards crafts some of the deeper, giant fruit Pinot Noirs of Anderson Valley, and is one of the veteran stalwarts of the region.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://stoneandembers.com/\">Stone & Embers\u003c/a>, \u003ca href=\"http://www.bewilderedpig.com\">The Bewildered Pig\u003c/a>, \u003ca href=\"http://theharborhouseinn.com/#dining\">Harbor House Inn\u003c/a> (in Elk, not too far from Anderson Valley)\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>\u003ci>\u003cb>Head back to \u003ca href=\"https://www.kqed.org/bayareabites/134208/a-northern-california-wine-bootcamp-adventure\">Wine Bootcamp Central\u003c/a> for the full guide of wineries and eateries we visited.\u003c/b>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134544/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville","authors":["11338"],"categories":["bayareabites_13306","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_15155","bayareabites_1807","bayareabites_61","bayareabites_119"],"tags":["bayareabites_13419","bayareabites_10146","bayareabites_187","bayareabites_3472","bayareabites_1377","bayareabites_356","bayareabites_10321","bayareabites_14748","bayareabites_3788"],"featImg":"bayareabites_134584","label":"bayareabites"},"bayareabites_134542":{"type":"posts","id":"bayareabites_134542","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134542","score":null,"sort":[1567006565000]},"guestAuthors":[],"slug":"a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back","title":"A Northern California Wine Bootcamp Adventure: From Healdsburg to Calistoga (And Back)","publishDate":1567006565,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_134208' label='Back to Wine Bootcamp Central']\u003cbr>\nIt was a strong overnight downpour as predicted entering Thursday morning (Day 2 of our trip) which leads me to a key piece of advice: don’t stay in Napa if you’re visiting Calistoga in the morning. The traffic will guarantee you’re late.\u003c/p>\n\u003cp>Go for Healdsburg, like we did, if Calistoga hotels are too pricey.\u003c/p>\n\u003cp>\u003cb>Skip to any of these sections:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#peter-michael\">Peter Michael Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#medlock\">Medlock Ames Tasting Room\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#jimtown\">Lunch: Jimtown Store\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#idlewild\">Idlewild Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#lambert\">Lambert Bridge\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#mauritson\">Mauritson Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#aperture\">Aperture Cellars\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#barndiva\">Dinner: Barndiva\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cp>[googlemaps https://www.google.com/maps/d/u/0/embed?mid=1DVirkoOTwxFrYhuM_ZM87H0vSQO4z6EP&w=640&h=480]\u003cbr>\n\u003ca id=\"peter-michael\">\u003c/a>\u003c/p>\n\u003ch2>Peter Michael Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"https://goo.gl/maps/zb8YUjVS598qk6z96\">12400 Ida Clayton Rd\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Calistoga, CA 94515\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134570\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134570\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/PeterMichael-table.jpg\" alt=\"Time for some tasting...and tasting notes...of the Peter Michael wines\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-table.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-table-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-table-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-table-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-table-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-table-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Time for some tasting...and tasting notes...of the Peter Michael wines \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trip was basically scheduled around the visit to the highly esteemed, somewhat mysterious \u003ca href=\"http://petermichaelwinery.com\">Peter Michael Winery\u003c/a>. It’s in the cult following, lofty range of Harlan Estate and Screaming Eagle, but unlike those, most wines don’t sell on the secondary market for $5,000. As a bonus, the winery is actually a very friendly place and you’ll be reminded that wine is meant to be fun.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Hospitality and Wine Education Manager Nathalie Vache showed us around the sprawling estate and at the turnaround point we gazed up at the magnificent, historic Les Pavots Vineyard (home to Bordeaux varietals) and the quartet of Chardonnay vineyards. Like Limerick Lane, this majestic amphitheater is mesmerizing. Sadly, the rain prevented us from going to the top of the vineyards for a panoramic view that apparently is a trademark of visits.\u003c/p>\n\u003cfigure id=\"attachment_134571\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg class=\"size-full wp-image-134571\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/PeterMichael-wines.jpg\" alt=\"Elegant wines and an elegant tasting salon at Peter Michael Winery in Knights Valley\" width=\"1080\" height=\"1350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-wines.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-wines-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-wines-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-wines-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-wines-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-wines-960x1200.jpg 960w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Elegant wines and an elegant tasting salon at Peter Michael Winery in Knights Valley \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll learn by this point that Peter Michael goes by “Sir Peter” and the English engineer/entrepreneur must never sleep because he has accomplished so much in his life. He created, among seemingly hundreds of things, the telestrator used on every football telecast! He also adores Knights Valley and the great wines of France. On cue, Peter Michael Winery is part Bordeaux and part Burgundy, a rarity in California where the weather and terrain usually forces wineries to choose one or the other.\u003c/p>\n\u003cp>Knights Valley’s flexible location and elevation (this small region between Calistoga and Alexander Valley) allows Peter Michael Winery to do both, though the winery’s Pinot Noir is sourced from an estate in Fort Ross-Seaview. As we left after a truly impressive tasting of four Peter Michael wines, it’s clear to both of us that, indeed, Peter Michael has a lot of hype and fame, but my goodness are the wines special.\u003c/p>\n\u003cp>\u003cb>Just try all the wines:\u003c/b> 2014 Au Paradis Cabernet Sauvignon; 2011 Les Pavots red blend, 2015 L’ Après-Midi Sauvignon Blanc, 2013 Belle Côte Chardonnay\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.silveroak.com\">Silver Oak\u003c/a>, \u003ca href=\"http://montelena.com\">Chateau Montelena\u003c/a>, \u003ca href=\"http://www.storybookwines.com\">Storybook Mountain\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"medlock\">\u003c/a>\u003c/p>\n\u003ch2>Medlock Ames Tasting Room\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Medlock+Ames+Tasting+Room/@38.6665079,-122.8199665,15z/data=!4m5!3m4!1s0x0:0xd5f4b15b138dcf5c!8m2!3d38.6665079!4d-122.8199665\">3487 Alexander Valley Rd\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134572\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Medlock-Ames-tasting.jpg\" alt=\"Not exactly a summer rosé day...but the rain doesn’t damper the experience of Medlock Ames’ rosé and tasting room in the Alexander Valley\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Not exactly a summer rosé day...but the rain doesn’t damper the experience of Medlock Ames’ rosé and tasting room in the Alexander Valley \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='bayareabites_134434' align='left' label='Cobb, Fort Ross and More']\u003cbr>\nIt’s pretty hard to have a bigger jump from one winery to the next than Peter Michael to \u003ca href=\"http://www.medlockames.com/\">Medlock Ames\u003c/a>. They’re both outstanding in different ways. Medlock Ames is a winery with a “cocktails” faux neon sign (there used to be a cocktail bar open in the tasting area after the tasting room “closed”) and a bocce ball court, so we knew this isn’t a Peter Michael elegance type of place.\u003c/p>\n\u003cp>College pals Chris Medlock James (who works in the SF hedge fund world) and Ames Morison (the winemaking side) created the winery with a main farm not far away on Chalk Hill Road’s Bell Mountain. There, they focus on mostly Bordeaux grapes and everything is farmed organically, which is a lot less common than you’d think in this part of the country.\u003c/p>\n\u003cp>We had a grand time with the atypical and 100 percent on-the-mark local cheeses paired with the wines, which were all hits including the trip’s best rosé (summer alert!) that was shockingly made of Merlot.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2017 Rosé of Merlot, 2017 Sauvignon Blanc, 2015 Bell Mountain Estate Cabernet Sauvignon\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.jordanwinery.com\">Jordan Winery\u003c/a> (if you ever get the chance like yours truly once, also try staying overnight there), \u003ca href=\"http://gardencreekvineyards.com\">Garden Creek\u003c/a>, \u003ca href=\"http://www.stonestreetwines.com\">Stonestreet\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"jimtown\">\u003c/a>\u003c/p>\n\u003ch2>Lunch: Jimtown Store\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Jimtown+Store/@38.6688354,-122.817219,15z/data=!4m8!3m7!1s0x0:0x2f99ec9613affb32!5m2!4m1!1i2!8m2!3d38.6688354!4d-122.817219\">\u003ci>6706 CA Highway 128, Healdsburg\u003c/i>\u003c/a>\u003c/em>\u003c/p>\n\u003cp>https://www.instagram.com/p/Bq1fml5B_RI/\u003c/p>\n\u003cp>Somehow I had never been to this \u003ca href=\"http://jimtown.com\">Alexander Valley legend\u003c/a>. It’s a must for sandwiches and admiring the outrageously eclectic walls selling everything from soaps to children’s books to exquisite local jams.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://journeymanmeat.com\">Journeyman Meats\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/mateos-cocina-latina-healdsburg\">Mateo’s\u003c/a>, \u003ca href=\"http://www.diavolapizzeria.com\">Diavola\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"idlewild\">\u003c/a>\u003c/p>\n\u003ch2>Idlewild Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Idlewild+Wines/@38.611279,-122.8690097,15z/data=!4m2!3m1!1s0x0:0x5b5ecef309950820?sa=X&ved=2ahUKEwifruelo9bjAhXB5J8KHanNBbIQ_BIwCnoECA8QCA\">132 Plaza St.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134573\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134573\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Idlewild-Wine.jpg\" alt=\"A 2016 Cortese at Idlewild Wines’ tasting room in Downtown Healdsburg\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Idlewild-Wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Idlewild-Wine-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Idlewild-Wine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Idlewild-Wine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Idlewild-Wine-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Idlewild-Wine-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A 2016 Cortese at Idlewild Wines’ tasting room in Downtown Healdsburg \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sam Bilbro is fanatical about Italian varietals. Sure, we all love Italian wine, but chances are you and I aren’t quite on the same fervent passion plane about Piemonte as Bilbro (Jake of Limerick Lane’s brother as you might be guessing now). Like Lioco, \u003ca href=\"http://www.idlewildwines.com\">Idlewild\u003c/a> has a shiny new tasting room/lounge near the Healdsburg plaza. Unlike Lioco and anywhere else on this trip, Idlewild is all about Italian varietals, either in blends or on their own in bottlings. All wines came from Fox Hill Vineyard near Ukiah and have superb character, more sharpness, and less of a rustic edge than their Old World siblings.\u003c/p>\n\u003cp>For an Italy wine collector like John, it was important to take a step back and realize that this is California Nebbiolo and Barbera and such…well, just don’t compare directly to Barolo and Emilia-Romagna. It’s Italy in the New World and that means you’re in for one of the more fascinating tastings in Northern California.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2017 Arneis, 2016 Barbera, 2015 Nebbiolo\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.untivineyards.com\">Unti\u003c/a>, \u003ca href=\"http://arnotroberts.com\">Arnot-Roberts\u003c/a>, \u003ca href=\"http://davero.com\">DaVero\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"lambert\">\u003c/a>\u003c/p>\n\u003ch2>Lambert Bridge\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Lambert+Bridge/@38.6469572,-122.9276248,15z/data=!4m5!3m4!1s0x0:0xa8e625d2c2e56764!8m2!3d38.6469572!4d-122.9276248\">4085 W Dry Creek Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134574\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134574\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/LambertBridge-tasting.jpg\" alt=\"The spectacular and newly revamped Lambert Bridge Winery Redwood Barrel Room, all dressed up for the holidays\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/LambertBridge-tasting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LambertBridge-tasting-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LambertBridge-tasting-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LambertBridge-tasting-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LambertBridge-tasting-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LambertBridge-tasting-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spectacular and newly revamped Lambert Bridge Winery Redwood Barrel Room, all dressed up for the holidays \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hustling down Dry Creek Road and a partially flooded Lambert Bridge Road, we arrived on the western edge of Dry Creek Valley at \u003ca href=\"http://lambertbridge.com\">Lambert Bridge\u003c/a>, which actually isn’t on Lambert Bridge Road. Ah, the fun of geography.\u003c/p>\n\u003cp>Lambert Bridge is a members and direct to consumers operation, which basically means you’re not finding them at shops and restaurants. Hence, that’s why I (and probably you) have not tried their wine. The 26 year-old winery’s Zinfandel has quite a devout following and it is indeed a great Zinfandel expression. But, you’ll find several more rustic, powerful examples that better show off the Dry Creek Valley’s signature grape.\u003c/p>\n\u003cfigure id=\"attachment_134575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134575\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Lambert-Bridge-wines.jpg\" alt=\"Two standouts at Lambert Bridge Winery in the Dry Creek Valley: a 2016 Winery Ranch Zinfandel and 2014 Chambers Petit Verdot\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lambert-Bridge-wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lambert-Bridge-wines-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lambert-Bridge-wines-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lambert-Bridge-wines-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lambert-Bridge-wines-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lambert-Bridge-wines-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Two standouts at Lambert Bridge Winery in the Dry Creek Valley: a 2016 Winery Ranch Zinfandel and 2014 Chambers Petit Verdot \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lambert Bridge, for me, was about some of the friendliest hospitality I’ve found anywhere in NorCal wine country and a comprehensive tasting that included two of the most shocking wines of the trip from much maligned red varieties: Petit Verdot and Merlot. Like me, you won’t want to leave the beautiful outdoor gardens and plush, vaulted redwood environs (with incredible holiday decorations), possibly my favorite tasting setting of the trip.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2014 Chambers Petit Verdot, 2015 Sonoma County Merlot, 2014 Limited Select Moon Mountain Cabernet Sauvignon\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.arafanelliwinery.com\">A. Rafanelli\u003c/a>, \u003ca href=\"http://www.ridgewine.com/visit/lytton-springs/\">Ridge Lytton Springs\u003c/a>, \u003ca href=\"http://prestonfarmandwinery.com\">Preston\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"mauritson\">\u003c/a>\u003c/p>\n\u003ch2>Mauritson Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Mauritson+Wines/@38.650488,-122.912031,15z/data=!4m5!3m4!1s0x0:0x54b54a9e67ae888a!8m2!3d38.650488!4d-122.912031\">2859 Dry Creek Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134602\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Maurtison-rockpile.jpg\" alt=\"An assortment of the Mauritson Rockpile wines shared by Owner/Winemaker Clay Maurtison\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Maurtison-rockpile.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Maurtison-rockpile-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Maurtison-rockpile-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Maurtison-rockpile-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Maurtison-rockpile-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Maurtison-rockpile-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An assortment of the Mauritson Rockpile wines shared by Owner/Winemaker Clay Maurtison \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By the midway point at Lambert Bridge, I had already lost track of time but, in my slight defense, this next winery back on Dry Creek Road was a last second add-on. It turned out to be one of the most tour-de-force tastings of the trip as John still was talking about a month later during the holidays.\u003c/p>\n\u003cp>Clay Mauritson looks like the strong linebacker he previously was at the University of Oregon and, frankly, he probably could still be one. As the three of us sat in a library room next to the winemaking facility, it was easy to imagine having the x’s and o’s of a football defense meeting swapped with Mauritson’s present Powerpoint describing Rockpile AVA, just above the Dry Creek Valley. Rockpile is a tiny Zinfandel-dominant area with a 150-year history for Mauritson’s family.\u003c/p>\n\u003cp>His enthusiasm for Rockpile was contagious as we battled the fruit flies trying to drink the stellar wines shared with us, while learning about Rockpile’s weather, its turbulent history (almost entirely lost to eminent domain when the Lake Sonoma dam was built in 1968), and of course, the wines he makes from grapes sourced there. This is what Wine Bootcamp was all about: great wine, rich learning.\u003c/p>\n\u003cp>And, it wasn’t even on the original itinerary. As much as it’s a cliché to give the advice of listening to locals, when a winemaker implores you to meet with another winemaker (Jake Bilbro connected us the prior day), you’d be wise to listen. Both of us were ecstatic that we did have the chance to learn from Mauritson. By the way, the non-Rockpile Mauritson Sauvignon Blanc we tried before the meeting was also quite lovely, so a regular \u003ca href=\"http://www.mauritsonwines.com/\">Mauritson tasting room\u003c/a> visit is needed for our next trip!\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2015 Rockpile Ridge Cabernet Sauvignon, 2016 Rockpile Ridge Zinfandel, 2016 Madrone Spring red blend\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.nallewinery.com\">Nalle\u003c/a>, \u003ca href=\"http://www.forchini.com\">Forchini\u003c/a>, \u003ca href=\"http://www.yoakimbridge.com/\">Yoakim Bridge\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"aperture\">\u003c/a>\u003c/p>\n\u003ch2>Aperture Cellars\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/322+Healdsburg+Ave,+Healdsburg,+CA+95448/@38.6112432,-122.8726525,17z/data=!3m1!4b1!4m5!3m4!1s0x80841733f7e0ede7:0x9ee813a13abda607!8m2!3d38.6112432!4d-122.8704638\">322 Healdsburg Ave.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134576\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Aperture-painting.jpg\" alt=\"This famous photo of a Cuban woman smoking a cigar, by Aperture/Devil Proof winemaker Jesse Katz’s father Andy, serves as Devil Proof’s label\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-painting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-painting-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-painting-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-painting-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-painting-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-painting-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This famous photo of a Cuban woman smoking a cigar, by Aperture/Devil Proof winemaker Jesse Katz’s father Andy, serves as Devil Proof’s label \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oh no, we’re not done yet with Day 2. John was starting to wonder if every day would have nearly 10 hours of tasting and I assured him this was the one anomaly...I think?\u003c/p>\n\u003cp>Our last stop was with Jesse Katz, a winemaker with a glittery resume (Pétrus, Screaming Eagle). He crafts Bordeaux varietal wines for \u003ca href=\"http://www.aperture-cellars.com\">Aperture\u003c/a> and 100% Malbec bottlings under the Devil Proof label either from Alexander Valley or Rockpile Ridge, a fitting theme for our day that was heavy on both regions. He’s traveled to over 80 countries in his life thanks to his father being a globetrotting professional photographer. Tastings happen in his father’s photo gallery adjacent to the Healdsburg Plaza and makes for one of the quirkier tasting venues of any winery.\u003c/p>\n\u003cfigure id=\"attachment_134577\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134577\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Aperture-winemaker-Jesse-Katz.jpg\" alt=\"Aperture/Devil Proof’s winemaker Jesse Katz discusses his globetrotting wine career\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-winemaker-Jesse-Katz.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-winemaker-Jesse-Katz-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-winemaker-Jesse-Katz-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-winemaker-Jesse-Katz-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-winemaker-Jesse-Katz-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-winemaker-Jesse-Katz-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aperture/Devil Proof’s winemaker Jesse Katz discusses his globetrotting wine career \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Soon, Katz will have his own winery and tasting facility towards Windsor. I’ll miss the photo gallery though, for the quirk vibe and the fact that one wrong turn could lead you into a hair salon instead of the right room for tasting some phenomenal Sonoma County wines with distinct richness cut by strong acidity (a signature of high level Bordeaux wines, like the ones Katz was trained with).\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Right Bank Red Blend, 2016 Cabernet Sauvignon, 2017 Barrel-Fermented Sauvignon Blanc\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.ryew.com\">Robert Young\u003c/a>, \u003ca href=\"http://www.stewartcellars.com\">Stewart Cellars\u003c/a> (Napa Valley), \u003ca href=\"http://ashesdiamonds.com\">Ashes & Diamonds\u003c/a> (Napa Valley)\u003c/p>\n\u003cp>\u003ca id=\"barndiva\">\u003c/a>\u003c/p>\n\u003ch2>Dinner: Barndiva\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/Barndiva/@38.6096378,-122.869437,15z/data=!4m5!3m4!1s0x0:0xca17ae99d941164b!8m2!3d38.6096378!4d-122.869437\">\u003cem>231 Center St., Healdsburg\u003c/em>\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/Bq3Dd5HheZd/\u003c/p>\n\u003cp>This fun, seasonal Californian spot with excellent cocktails recently welcomed a new chef Mark Hopper (formerly in charge of the stellar pizza destination Vignette in Sebastopol). It was too cold for the patio, but \u003ca href=\"http://www.barndiva.com/\">Barndiva\u003c/a> is a must-visit outside of winter.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://campofina.com/\">Campo Fino\u003c/a>, \u003ca href=\"http://www.chalkboardhealdsburg.com\">Chalkboard\u003c/a>, \u003ca href=\"http://starkrestaurants.com/stark-restaurant/bravas-bar-de-tapas/\">Bravas Bar de Tapas\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>\u003cb>Head back to \u003ca href=\"https://www.kqed.org/bayareabites/134208/a-northern-california-wine-bootcamp-adventure\">Wine Bootcamp Central\u003c/a> for the full guide of wineries and eateries we visited.\u003c/b>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"The Northern California Wine Bootcamp Adventure continues with visits to Peter Michael Winery, Idlewild Wines and a visit to an Alexander Valley legend.","status":"publish","parent":0,"modified":1567097873,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://www.google.com/maps/d/u/0/embed"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":57,"wordCount":2065},"headData":{"title":"A Northern California Wine Bootcamp Adventure: From Healdsburg to Calistoga (And Back) | KQED","description":"The Northern California Wine Bootcamp Adventure continues with visits to Peter Michael Winery, Idlewild Wines and a visit to an Alexander Valley legend.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134542 https://ww2.kqed.org/bayareabites/?p=134542","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/08/28/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back/","disqusTitle":"A Northern California Wine Bootcamp Adventure: From Healdsburg to Calistoga (And Back)","path":"/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_134208","label":"Back to Wine Bootcamp Central "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIt was a strong overnight downpour as predicted entering Thursday morning (Day 2 of our trip) which leads me to a key piece of advice: don’t stay in Napa if you’re visiting Calistoga in the morning. The traffic will guarantee you’re late.\u003c/p>\n\u003cp>Go for Healdsburg, like we did, if Calistoga hotels are too pricey.\u003c/p>\n\u003cp>\u003cb>Skip to any of these sections:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#peter-michael\">Peter Michael Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#medlock\">Medlock Ames Tasting Room\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#jimtown\">Lunch: Jimtown Store\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#idlewild\">Idlewild Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#lambert\">Lambert Bridge\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#mauritson\">Mauritson Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#aperture\">Aperture Cellars\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#barndiva\">Dinner: Barndiva\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003cp>\u003ciframe\n src='https://www.google.com/maps/d/u/0/embed?mid=1DVirkoOTwxFrYhuM_ZM87H0vSQO4z6EP&w=640&h=480'\n title='https://www.google.com/maps/d/u/0/embed?mid=1DVirkoOTwxFrYhuM_ZM87H0vSQO4z6EP&w=640&h=480'\n width='640'\n height='480'\n scrolling='no'\n frameborder='no'>\u003c/iframe>\u003c/p>\u003cp>\u003cbr>\n\u003ca id=\"peter-michael\">\u003c/a>\u003c/p>\n\u003ch2>Peter Michael Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"https://goo.gl/maps/zb8YUjVS598qk6z96\">12400 Ida Clayton Rd\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Calistoga, CA 94515\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134570\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134570\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/PeterMichael-table.jpg\" alt=\"Time for some tasting...and tasting notes...of the Peter Michael wines\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-table.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-table-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-table-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-table-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-table-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-table-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Time for some tasting...and tasting notes...of the Peter Michael wines \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trip was basically scheduled around the visit to the highly esteemed, somewhat mysterious \u003ca href=\"http://petermichaelwinery.com\">Peter Michael Winery\u003c/a>. It’s in the cult following, lofty range of Harlan Estate and Screaming Eagle, but unlike those, most wines don’t sell on the secondary market for $5,000. As a bonus, the winery is actually a very friendly place and you’ll be reminded that wine is meant to be fun.\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>Hospitality and Wine Education Manager Nathalie Vache showed us around the sprawling estate and at the turnaround point we gazed up at the magnificent, historic Les Pavots Vineyard (home to Bordeaux varietals) and the quartet of Chardonnay vineyards. Like Limerick Lane, this majestic amphitheater is mesmerizing. Sadly, the rain prevented us from going to the top of the vineyards for a panoramic view that apparently is a trademark of visits.\u003c/p>\n\u003cfigure id=\"attachment_134571\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg class=\"size-full wp-image-134571\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/PeterMichael-wines.jpg\" alt=\"Elegant wines and an elegant tasting salon at Peter Michael Winery in Knights Valley\" width=\"1080\" height=\"1350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-wines.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-wines-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-wines-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-wines-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-wines-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-wines-960x1200.jpg 960w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Elegant wines and an elegant tasting salon at Peter Michael Winery in Knights Valley \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll learn by this point that Peter Michael goes by “Sir Peter” and the English engineer/entrepreneur must never sleep because he has accomplished so much in his life. He created, among seemingly hundreds of things, the telestrator used on every football telecast! He also adores Knights Valley and the great wines of France. On cue, Peter Michael Winery is part Bordeaux and part Burgundy, a rarity in California where the weather and terrain usually forces wineries to choose one or the other.\u003c/p>\n\u003cp>Knights Valley’s flexible location and elevation (this small region between Calistoga and Alexander Valley) allows Peter Michael Winery to do both, though the winery’s Pinot Noir is sourced from an estate in Fort Ross-Seaview. As we left after a truly impressive tasting of four Peter Michael wines, it’s clear to both of us that, indeed, Peter Michael has a lot of hype and fame, but my goodness are the wines special.\u003c/p>\n\u003cp>\u003cb>Just try all the wines:\u003c/b> 2014 Au Paradis Cabernet Sauvignon; 2011 Les Pavots red blend, 2015 L’ Après-Midi Sauvignon Blanc, 2013 Belle Côte Chardonnay\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.silveroak.com\">Silver Oak\u003c/a>, \u003ca href=\"http://montelena.com\">Chateau Montelena\u003c/a>, \u003ca href=\"http://www.storybookwines.com\">Storybook Mountain\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"medlock\">\u003c/a>\u003c/p>\n\u003ch2>Medlock Ames Tasting Room\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Medlock+Ames+Tasting+Room/@38.6665079,-122.8199665,15z/data=!4m5!3m4!1s0x0:0xd5f4b15b138dcf5c!8m2!3d38.6665079!4d-122.8199665\">3487 Alexander Valley Rd\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134572\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Medlock-Ames-tasting.jpg\" alt=\"Not exactly a summer rosé day...but the rain doesn’t damper the experience of Medlock Ames’ rosé and tasting room in the Alexander Valley\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Not exactly a summer rosé day...but the rain doesn’t damper the experience of Medlock Ames’ rosé and tasting room in the Alexander Valley \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_134434","align":"left","label":"Cobb, Fort Ross and More "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIt’s pretty hard to have a bigger jump from one winery to the next than Peter Michael to \u003ca href=\"http://www.medlockames.com/\">Medlock Ames\u003c/a>. They’re both outstanding in different ways. Medlock Ames is a winery with a “cocktails” faux neon sign (there used to be a cocktail bar open in the tasting area after the tasting room “closed”) and a bocce ball court, so we knew this isn’t a Peter Michael elegance type of place.\u003c/p>\n\u003cp>College pals Chris Medlock James (who works in the SF hedge fund world) and Ames Morison (the winemaking side) created the winery with a main farm not far away on Chalk Hill Road’s Bell Mountain. There, they focus on mostly Bordeaux grapes and everything is farmed organically, which is a lot less common than you’d think in this part of the country.\u003c/p>\n\u003cp>We had a grand time with the atypical and 100 percent on-the-mark local cheeses paired with the wines, which were all hits including the trip’s best rosé (summer alert!) that was shockingly made of Merlot.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2017 Rosé of Merlot, 2017 Sauvignon Blanc, 2015 Bell Mountain Estate Cabernet Sauvignon\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.jordanwinery.com\">Jordan Winery\u003c/a> (if you ever get the chance like yours truly once, also try staying overnight there), \u003ca href=\"http://gardencreekvineyards.com\">Garden Creek\u003c/a>, \u003ca href=\"http://www.stonestreetwines.com\">Stonestreet\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"jimtown\">\u003c/a>\u003c/p>\n\u003ch2>Lunch: Jimtown Store\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Jimtown+Store/@38.6688354,-122.817219,15z/data=!4m8!3m7!1s0x0:0x2f99ec9613affb32!5m2!4m1!1i2!8m2!3d38.6688354!4d-122.817219\">\u003ci>6706 CA Highway 128, Healdsburg\u003c/i>\u003c/a>\u003c/em>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"Bq1fml5B_RI"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Somehow I had never been to this \u003ca href=\"http://jimtown.com\">Alexander Valley legend\u003c/a>. It’s a must for sandwiches and admiring the outrageously eclectic walls selling everything from soaps to children’s books to exquisite local jams.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://journeymanmeat.com\">Journeyman Meats\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/mateos-cocina-latina-healdsburg\">Mateo’s\u003c/a>, \u003ca href=\"http://www.diavolapizzeria.com\">Diavola\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"idlewild\">\u003c/a>\u003c/p>\n\u003ch2>Idlewild Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Idlewild+Wines/@38.611279,-122.8690097,15z/data=!4m2!3m1!1s0x0:0x5b5ecef309950820?sa=X&ved=2ahUKEwifruelo9bjAhXB5J8KHanNBbIQ_BIwCnoECA8QCA\">132 Plaza St.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134573\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134573\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Idlewild-Wine.jpg\" alt=\"A 2016 Cortese at Idlewild Wines’ tasting room in Downtown Healdsburg\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Idlewild-Wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Idlewild-Wine-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Idlewild-Wine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Idlewild-Wine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Idlewild-Wine-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Idlewild-Wine-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A 2016 Cortese at Idlewild Wines’ tasting room in Downtown Healdsburg \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sam Bilbro is fanatical about Italian varietals. Sure, we all love Italian wine, but chances are you and I aren’t quite on the same fervent passion plane about Piemonte as Bilbro (Jake of Limerick Lane’s brother as you might be guessing now). Like Lioco, \u003ca href=\"http://www.idlewildwines.com\">Idlewild\u003c/a> has a shiny new tasting room/lounge near the Healdsburg plaza. Unlike Lioco and anywhere else on this trip, Idlewild is all about Italian varietals, either in blends or on their own in bottlings. All wines came from Fox Hill Vineyard near Ukiah and have superb character, more sharpness, and less of a rustic edge than their Old World siblings.\u003c/p>\n\u003cp>For an Italy wine collector like John, it was important to take a step back and realize that this is California Nebbiolo and Barbera and such…well, just don’t compare directly to Barolo and Emilia-Romagna. It’s Italy in the New World and that means you’re in for one of the more fascinating tastings in Northern California.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2017 Arneis, 2016 Barbera, 2015 Nebbiolo\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.untivineyards.com\">Unti\u003c/a>, \u003ca href=\"http://arnotroberts.com\">Arnot-Roberts\u003c/a>, \u003ca href=\"http://davero.com\">DaVero\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"lambert\">\u003c/a>\u003c/p>\n\u003ch2>Lambert Bridge\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Lambert+Bridge/@38.6469572,-122.9276248,15z/data=!4m5!3m4!1s0x0:0xa8e625d2c2e56764!8m2!3d38.6469572!4d-122.9276248\">4085 W Dry Creek Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134574\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134574\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/LambertBridge-tasting.jpg\" alt=\"The spectacular and newly revamped Lambert Bridge Winery Redwood Barrel Room, all dressed up for the holidays\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/LambertBridge-tasting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LambertBridge-tasting-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LambertBridge-tasting-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LambertBridge-tasting-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LambertBridge-tasting-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LambertBridge-tasting-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spectacular and newly revamped Lambert Bridge Winery Redwood Barrel Room, all dressed up for the holidays \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hustling down Dry Creek Road and a partially flooded Lambert Bridge Road, we arrived on the western edge of Dry Creek Valley at \u003ca href=\"http://lambertbridge.com\">Lambert Bridge\u003c/a>, which actually isn’t on Lambert Bridge Road. Ah, the fun of geography.\u003c/p>\n\u003cp>Lambert Bridge is a members and direct to consumers operation, which basically means you’re not finding them at shops and restaurants. Hence, that’s why I (and probably you) have not tried their wine. The 26 year-old winery’s Zinfandel has quite a devout following and it is indeed a great Zinfandel expression. But, you’ll find several more rustic, powerful examples that better show off the Dry Creek Valley’s signature grape.\u003c/p>\n\u003cfigure id=\"attachment_134575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134575\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Lambert-Bridge-wines.jpg\" alt=\"Two standouts at Lambert Bridge Winery in the Dry Creek Valley: a 2016 Winery Ranch Zinfandel and 2014 Chambers Petit Verdot\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lambert-Bridge-wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lambert-Bridge-wines-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lambert-Bridge-wines-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lambert-Bridge-wines-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lambert-Bridge-wines-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lambert-Bridge-wines-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Two standouts at Lambert Bridge Winery in the Dry Creek Valley: a 2016 Winery Ranch Zinfandel and 2014 Chambers Petit Verdot \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lambert Bridge, for me, was about some of the friendliest hospitality I’ve found anywhere in NorCal wine country and a comprehensive tasting that included two of the most shocking wines of the trip from much maligned red varieties: Petit Verdot and Merlot. Like me, you won’t want to leave the beautiful outdoor gardens and plush, vaulted redwood environs (with incredible holiday decorations), possibly my favorite tasting setting of the trip.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2014 Chambers Petit Verdot, 2015 Sonoma County Merlot, 2014 Limited Select Moon Mountain Cabernet Sauvignon\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.arafanelliwinery.com\">A. Rafanelli\u003c/a>, \u003ca href=\"http://www.ridgewine.com/visit/lytton-springs/\">Ridge Lytton Springs\u003c/a>, \u003ca href=\"http://prestonfarmandwinery.com\">Preston\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"mauritson\">\u003c/a>\u003c/p>\n\u003ch2>Mauritson Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Mauritson+Wines/@38.650488,-122.912031,15z/data=!4m5!3m4!1s0x0:0x54b54a9e67ae888a!8m2!3d38.650488!4d-122.912031\">2859 Dry Creek Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134602\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Maurtison-rockpile.jpg\" alt=\"An assortment of the Mauritson Rockpile wines shared by Owner/Winemaker Clay Maurtison\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Maurtison-rockpile.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Maurtison-rockpile-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Maurtison-rockpile-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Maurtison-rockpile-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Maurtison-rockpile-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Maurtison-rockpile-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An assortment of the Mauritson Rockpile wines shared by Owner/Winemaker Clay Maurtison \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By the midway point at Lambert Bridge, I had already lost track of time but, in my slight defense, this next winery back on Dry Creek Road was a last second add-on. It turned out to be one of the most tour-de-force tastings of the trip as John still was talking about a month later during the holidays.\u003c/p>\n\u003cp>Clay Mauritson looks like the strong linebacker he previously was at the University of Oregon and, frankly, he probably could still be one. As the three of us sat in a library room next to the winemaking facility, it was easy to imagine having the x’s and o’s of a football defense meeting swapped with Mauritson’s present Powerpoint describing Rockpile AVA, just above the Dry Creek Valley. Rockpile is a tiny Zinfandel-dominant area with a 150-year history for Mauritson’s family.\u003c/p>\n\u003cp>His enthusiasm for Rockpile was contagious as we battled the fruit flies trying to drink the stellar wines shared with us, while learning about Rockpile’s weather, its turbulent history (almost entirely lost to eminent domain when the Lake Sonoma dam was built in 1968), and of course, the wines he makes from grapes sourced there. This is what Wine Bootcamp was all about: great wine, rich learning.\u003c/p>\n\u003cp>And, it wasn’t even on the original itinerary. As much as it’s a cliché to give the advice of listening to locals, when a winemaker implores you to meet with another winemaker (Jake Bilbro connected us the prior day), you’d be wise to listen. Both of us were ecstatic that we did have the chance to learn from Mauritson. By the way, the non-Rockpile Mauritson Sauvignon Blanc we tried before the meeting was also quite lovely, so a regular \u003ca href=\"http://www.mauritsonwines.com/\">Mauritson tasting room\u003c/a> visit is needed for our next trip!\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2015 Rockpile Ridge Cabernet Sauvignon, 2016 Rockpile Ridge Zinfandel, 2016 Madrone Spring red blend\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.nallewinery.com\">Nalle\u003c/a>, \u003ca href=\"http://www.forchini.com\">Forchini\u003c/a>, \u003ca href=\"http://www.yoakimbridge.com/\">Yoakim Bridge\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"aperture\">\u003c/a>\u003c/p>\n\u003ch2>Aperture Cellars\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/322+Healdsburg+Ave,+Healdsburg,+CA+95448/@38.6112432,-122.8726525,17z/data=!3m1!4b1!4m5!3m4!1s0x80841733f7e0ede7:0x9ee813a13abda607!8m2!3d38.6112432!4d-122.8704638\">322 Healdsburg Ave.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134576\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Aperture-painting.jpg\" alt=\"This famous photo of a Cuban woman smoking a cigar, by Aperture/Devil Proof winemaker Jesse Katz’s father Andy, serves as Devil Proof’s label\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-painting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-painting-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-painting-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-painting-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-painting-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-painting-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This famous photo of a Cuban woman smoking a cigar, by Aperture/Devil Proof winemaker Jesse Katz’s father Andy, serves as Devil Proof’s label \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oh no, we’re not done yet with Day 2. John was starting to wonder if every day would have nearly 10 hours of tasting and I assured him this was the one anomaly...I think?\u003c/p>\n\u003cp>Our last stop was with Jesse Katz, a winemaker with a glittery resume (Pétrus, Screaming Eagle). He crafts Bordeaux varietal wines for \u003ca href=\"http://www.aperture-cellars.com\">Aperture\u003c/a> and 100% Malbec bottlings under the Devil Proof label either from Alexander Valley or Rockpile Ridge, a fitting theme for our day that was heavy on both regions. He’s traveled to over 80 countries in his life thanks to his father being a globetrotting professional photographer. Tastings happen in his father’s photo gallery adjacent to the Healdsburg Plaza and makes for one of the quirkier tasting venues of any winery.\u003c/p>\n\u003cfigure id=\"attachment_134577\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134577\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Aperture-winemaker-Jesse-Katz.jpg\" alt=\"Aperture/Devil Proof’s winemaker Jesse Katz discusses his globetrotting wine career\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-winemaker-Jesse-Katz.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-winemaker-Jesse-Katz-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-winemaker-Jesse-Katz-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-winemaker-Jesse-Katz-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-winemaker-Jesse-Katz-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-winemaker-Jesse-Katz-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aperture/Devil Proof’s winemaker Jesse Katz discusses his globetrotting wine career \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Soon, Katz will have his own winery and tasting facility towards Windsor. I’ll miss the photo gallery though, for the quirk vibe and the fact that one wrong turn could lead you into a hair salon instead of the right room for tasting some phenomenal Sonoma County wines with distinct richness cut by strong acidity (a signature of high level Bordeaux wines, like the ones Katz was trained with).\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Right Bank Red Blend, 2016 Cabernet Sauvignon, 2017 Barrel-Fermented Sauvignon Blanc\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.ryew.com\">Robert Young\u003c/a>, \u003ca href=\"http://www.stewartcellars.com\">Stewart Cellars\u003c/a> (Napa Valley), \u003ca href=\"http://ashesdiamonds.com\">Ashes & Diamonds\u003c/a> (Napa Valley)\u003c/p>\n\u003cp>\u003ca id=\"barndiva\">\u003c/a>\u003c/p>\n\u003ch2>Dinner: Barndiva\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/Barndiva/@38.6096378,-122.869437,15z/data=!4m5!3m4!1s0x0:0xca17ae99d941164b!8m2!3d38.6096378!4d-122.869437\">\u003cem>231 Center St., Healdsburg\u003c/em>\u003c/a>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"Bq3Dd5HheZd"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>This fun, seasonal Californian spot with excellent cocktails recently welcomed a new chef Mark Hopper (formerly in charge of the stellar pizza destination Vignette in Sebastopol). It was too cold for the patio, but \u003ca href=\"http://www.barndiva.com/\">Barndiva\u003c/a> is a must-visit outside of winter.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://campofina.com/\">Campo Fino\u003c/a>, \u003ca href=\"http://www.chalkboardhealdsburg.com\">Chalkboard\u003c/a>, \u003ca href=\"http://starkrestaurants.com/stark-restaurant/bravas-bar-de-tapas/\">Bravas Bar de Tapas\u003c/a>\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>\u003ci>\u003cb>Head back to \u003ca href=\"https://www.kqed.org/bayareabites/134208/a-northern-california-wine-bootcamp-adventure\">Wine Bootcamp Central\u003c/a> for the full guide of wineries and eateries we visited.\u003c/b>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back","authors":["11338"],"categories":["bayareabites_13306","bayareabites_1244","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1146","bayareabites_15155","bayareabites_1807","bayareabites_61","bayareabites_119"],"tags":["bayareabites_13419","bayareabites_10146","bayareabites_187","bayareabites_3472","bayareabites_1377","bayareabites_356","bayareabites_10321","bayareabites_14748","bayareabites_3788"],"featImg":"bayareabites_134569","label":"bayareabites"},"bayareabites_134208":{"type":"posts","id":"bayareabites_134208","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134208","score":null,"sort":[1566921810000]},"guestAuthors":[],"slug":"a-northern-california-wine-bootcamp-adventure","title":"A Northern California Wine Bootcamp Adventure","publishDate":1566921810,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ci>Editor's note: Welcome to \"A Northern California Wine Bootcamp Adventure.\" Over 6 days, writer Trevor Felch took on the task of visiting a variety of wineries and eateries in Wine Country to make an \"as close as possible\" definitive Napa Valley-Anderson Valley-Sonoma County list. Use his journey as a jumping-off point fo your own. Cheers!\u003c/i>\u003cbr>\n[aside postID='bayareabites_133932,bayareabites_133593' label='More Wine Stories']\u003cbr>\nLike many ambitious ideas — some good, some less wise — this idea started during a wine-filled evening. I don’t remember exactly where or when, but at some point during the summer of 2018, I gave an idea to my girlfriend Meg’s stepdad John that instead of explaining for seemingly the 500th time in my life to a non-Bay Area resident that Sonoma and Napa are not the same place, why not come west and I’ll show you firsthand how complex the many Northern California wine regions really are?\u003c/p>\n\u003cp>I figured it would be laughed off but John was dead serious in agreeing to my not necessarily serious idea. Quickly, it became serious. I design the trip. He books his flight. I recommend hotels. I’ll arrange the wineries and do the driving, plus connecting all the complex dots.\u003c/p>\n\u003cp>Fast forward to the week after Thanksgiving and away we go on NorCal Wine Bootcamp, partly a nod to John’s past military experience and partly because this was going to test how much these wine lovers really \u003ci>loved\u003c/i> wine.\u003c/p>\n\u003cp>The initial idea was for seven regions in seven days. However, there were all kinds of technicalities which made that not realistic.\u003c/p>\n\u003cp>In my prior role as Zagat’s Bay Area editor, I had the rare task in food & drink journalism of having to know pretty much everything about everything in the Bay Area — burritos, coffee, croissants, Manresa, trattorias, cider, dumplings, Ethiopian cuisine spots, on and on. There was no single niche. Part of the job also involved trying to answer the question of what the “best” wineries were to visit in Sonoma and Napa counties, so I tried to meet with as many wineries as possible, which is a very different field of study than checking out restaurants.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, first, a few handy lessons from the road I’ll pass along if you ever think of doing something intense (and slightly crazy) like this:\u003c/p>\n\u003cul>\n\u003cli>Start planning the itinerary with 3-4 winery and/or restaurant “tentpoles” to determine where to be and when. Everything pivots from those vital wineries.\u003c/li>\n\u003cli>You will run late. It’s a fact. Just try and make it not an issue.\u003c/li>\n\u003cli>Visit 3-4 wineries per day.\u003c/li>\n\u003cli>Go for a variety of winery styles: the beautiful fancy estate, the family-run rustic spot, the chic millennial favorite, the bare bones wine geek.\u003c/li>\n\u003cli>Go for a variety of visit styles. As fun as it is to meet with the winemaker, it can get old if you’re having a 90 minute tour at \u003ci>every\u003c/i> winery.\u003c/li>\n\u003cli> Go for a variety of varietals! Nobody wants to miss great Syrah or Zinfandel if it’s near all the Pinot Noir and Chardonnay. Spread the love.\u003c/li>\n\u003cli> Don’t even acknowledge the wine club offerings.\u003c/li>\n\u003cli> You’ll start rating the shapes and positioning of dump buckets and spittoons.\u003c/li>\n\u003cli> You’ll want a cocktail or beer after the tasting, instead of wine. Luckily, the main hubs of our wine regions have great bars/breweries.\u003c/li>\n\u003c/ul>\n\u003cp>The hope of this article is to both give you an amusing story like any road trip can provide, along with being a list of what I consider the answer to “What wineries should I visit?” I’ve added 3 additional recommended wineries to make this as close to a definitive Napa Valley-Anderson Valley-Sonoma County list as possible per my experiences. Of course, there are still hundreds of others worth visiting, so take this with a big grain of salt.\u003c/p>\n\u003cp>I’ve also added our restaurant picks and additional recommendations, along with the wines I chose at dinner, specifically as wineries that should also be visited/known about that we didn’t have time to visit. Finally, I’ve listed the highlight wines from each winery. With the sheer amount of wine tasted, it would be a 500-page book if I added my notes on every wine tasted.\u003c/p>\n\u003cp>Cheers, and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[googlemaps https://www.google.com/maps/d/u/0/embed?mid=13qbZxuEIVJ-qBu_Tef9IZZMGiKmMzQwC&w=640&h=480]\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg\">Day 1: From San Francisco to Healdsburg\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back\">Day 2: From Healdsburg to Calistoga (and back)!\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134544/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville\">Day 3: From Healdsburg to Boonville\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol\">Day 4: From Boonville to Sebastopol\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134548/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena\">Day 5: From Sebastopol to St. Helena\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco\">Day 6: From St. Helena to San Francisco\u003c/a>\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Follow along on a Northern California Wine Bootcamp Adventure: a six-day, 31 winery trip introducing an East Coaster to NorCal’s definitive wineries and their regions.","status":"publish","parent":0,"modified":1567629027,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://www.google.com/maps/d/u/0/embed"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":822},"headData":{"title":"A Northern California Wine Bootcamp Adventure | KQED","description":"Follow along on a Northern California Wine Bootcamp Adventure: a six-day, 31 winery trip introducing an East Coaster to NorCal’s definitive wineries and their regions.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134208 https://ww2.kqed.org/bayareabites/?p=134208","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/08/27/a-northern-california-wine-bootcamp-adventure/","disqusTitle":"A Northern California Wine Bootcamp Adventure","path":"/bayareabites/134208/a-northern-california-wine-bootcamp-adventure","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Editor's note: Welcome to \"A Northern California Wine Bootcamp Adventure.\" Over 6 days, writer Trevor Felch took on the task of visiting a variety of wineries and eateries in Wine Country to make an \"as close as possible\" definitive Napa Valley-Anderson Valley-Sonoma County list. Use his journey as a jumping-off point fo your own. Cheers!\u003c/i>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_133932,bayareabites_133593","label":"More Wine Stories "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nLike many ambitious ideas — some good, some less wise — this idea started during a wine-filled evening. I don’t remember exactly where or when, but at some point during the summer of 2018, I gave an idea to my girlfriend Meg’s stepdad John that instead of explaining for seemingly the 500th time in my life to a non-Bay Area resident that Sonoma and Napa are not the same place, why not come west and I’ll show you firsthand how complex the many Northern California wine regions really are?\u003c/p>\n\u003cp>I figured it would be laughed off but John was dead serious in agreeing to my not necessarily serious idea. Quickly, it became serious. I design the trip. He books his flight. I recommend hotels. I’ll arrange the wineries and do the driving, plus connecting all the complex dots.\u003c/p>\n\u003cp>Fast forward to the week after Thanksgiving and away we go on NorCal Wine Bootcamp, partly a nod to John’s past military experience and partly because this was going to test how much these wine lovers really \u003ci>loved\u003c/i> wine.\u003c/p>\n\u003cp>The initial idea was for seven regions in seven days. However, there were all kinds of technicalities which made that not realistic.\u003c/p>\n\u003cp>In my prior role as Zagat’s Bay Area editor, I had the rare task in food & drink journalism of having to know pretty much everything about everything in the Bay Area — burritos, coffee, croissants, Manresa, trattorias, cider, dumplings, Ethiopian cuisine spots, on and on. There was no single niche. Part of the job also involved trying to answer the question of what the “best” wineries were to visit in Sonoma and Napa counties, so I tried to meet with as many wineries as possible, which is a very different field of study than checking out restaurants.\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>So, first, a few handy lessons from the road I’ll pass along if you ever think of doing something intense (and slightly crazy) like this:\u003c/p>\n\u003cul>\n\u003cli>Start planning the itinerary with 3-4 winery and/or restaurant “tentpoles” to determine where to be and when. Everything pivots from those vital wineries.\u003c/li>\n\u003cli>You will run late. It’s a fact. Just try and make it not an issue.\u003c/li>\n\u003cli>Visit 3-4 wineries per day.\u003c/li>\n\u003cli>Go for a variety of winery styles: the beautiful fancy estate, the family-run rustic spot, the chic millennial favorite, the bare bones wine geek.\u003c/li>\n\u003cli>Go for a variety of visit styles. As fun as it is to meet with the winemaker, it can get old if you’re having a 90 minute tour at \u003ci>every\u003c/i> winery.\u003c/li>\n\u003cli> Go for a variety of varietals! Nobody wants to miss great Syrah or Zinfandel if it’s near all the Pinot Noir and Chardonnay. Spread the love.\u003c/li>\n\u003cli> Don’t even acknowledge the wine club offerings.\u003c/li>\n\u003cli> You’ll start rating the shapes and positioning of dump buckets and spittoons.\u003c/li>\n\u003cli> You’ll want a cocktail or beer after the tasting, instead of wine. Luckily, the main hubs of our wine regions have great bars/breweries.\u003c/li>\n\u003c/ul>\n\u003cp>The hope of this article is to both give you an amusing story like any road trip can provide, along with being a list of what I consider the answer to “What wineries should I visit?” I’ve added 3 additional recommended wineries to make this as close to a definitive Napa Valley-Anderson Valley-Sonoma County list as possible per my experiences. Of course, there are still hundreds of others worth visiting, so take this with a big grain of salt.\u003c/p>\n\u003cp>I’ve also added our restaurant picks and additional recommendations, along with the wines I chose at dinner, specifically as wineries that should also be visited/known about that we didn’t have time to visit. Finally, I’ve listed the highlight wines from each winery. With the sheer amount of wine tasted, it would be a 500-page book if I added my notes on every wine tasted.\u003c/p>\n\u003cp>Cheers, and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003ciframe\n src='https://www.google.com/maps/d/u/0/embed?mid=13qbZxuEIVJ-qBu_Tef9IZZMGiKmMzQwC&w=640&h=480'\n title='https://www.google.com/maps/d/u/0/embed?mid=13qbZxuEIVJ-qBu_Tef9IZZMGiKmMzQwC&w=640&h=480'\n width='640'\n height='480'\n scrolling='no'\n frameborder='no'>\u003c/iframe>\u003c/p>\u003cp>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg\">Day 1: From San Francisco to Healdsburg\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back\">Day 2: From Healdsburg to Calistoga (and back)!\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134544/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville\">Day 3: From Healdsburg to Boonville\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol\">Day 4: From Boonville to Sebastopol\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134548/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena\">Day 5: From Sebastopol to St. Helena\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco\">Day 6: From St. Helena to San Francisco\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134208/a-northern-california-wine-bootcamp-adventure","authors":["11338"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_15155","bayareabites_1807","bayareabites_15156","bayareabites_61","bayareabites_119"],"tags":["bayareabites_13419","bayareabites_10146","bayareabites_187","bayareabites_3472","bayareabites_1377","bayareabites_356","bayareabites_10321","bayareabites_14748","bayareabites_3788"],"featImg":"bayareabites_134572","label":"bayareabites"},"bayareabites_133741":{"type":"posts","id":"bayareabites_133741","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133741","score":null,"sort":[1558654351000]},"guestAuthors":[],"slug":"how-to-bottlerock-like-a-pro-tips-and-tricks-from-a-napa-local","title":"How to BottleRock Like a Pro: Tips and Tricks from a Napa Local","publishDate":1558654351,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_133371,arts_13848210' label='More BottleRock 2019']\u003cbr>\n\u003ci>by Jess Landers\u003c/i>\u003c/p>\n\u003cp>As a Napa local, I’ve been attending the BottleRock music festival since its inception in 2013, which featured The Black Keys, Kings of Leon, and the Zac Brown Band as headliners. I’ve only missed one year—in 2017, I was on my honeymoon—and have mastered how to make the most of the festival weekend even as BottleRock continues to grow in popularity and size.\u003c/p>\n\u003cp>From where you can find free nearby parking to why you should always pack extra toilet paper, here are some of my top tips and tricks for BottleRocking like a local.\u003c/p>\n\u003ch2>Pack like a Pro\u003c/h2>\n\u003cfigure id=\"attachment_133744\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-133744\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/bottlerock-backpack-1024x682.jpg\" alt=\"BottleRock attendee with JaM Cellars balloon and wine.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-1020x679.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">BottleRock attendee with Jam Cellars balloon and wine. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s important to note that BottleRock has a \u003ca href=\"https://www.bottlerocknapavalley.com/info/\">new bag policy\u003c/a> this year, which bans backpacks. As for what you should put in your bag: \u003cb>a hat and sunscreen\u003c/b> (lotion, not spray; aerosol cans are banned) will keep you protected from the sun—there is very limited shade in General Admission—and \u003cb>a jacket\u003c/b> will keep you warm at night. I can’t stress this enough: the temperature will drop significantly when the sun goes down.\u003c/p>\n\u003cp>\u003cb>Toilet paper and hand sanitizer\u003c/b> always come in handy when the porta potties inevitably run out of TP and soap. I also like to bring a \u003cstrong>portable charger\u003c/strong> to power up my phone, which always ends up dying before the headlining act from all of the photos and videos I take.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>An \u003cstrong>empty stainless steel water bottle\u003c/strong> is an absolute must. It’s good for the environment and your wallet, for BottleRock has free refilling stations throughout the festival so you can keep hydrated. But \u003cstrong>the water bottle can have a dual purpose\u003c/strong>. My trick: I purchase two alcohol beverages at once, drink one, and pour the other in my water bottle to keep it cold. This saves you from having to weave through thick crowds and wait in line every time you’re ready for a drink. For this, I recommend a bottle that keeps beverages cold.\u003c/p>\n\u003ch2>Getting There\u003c/h2>\n\u003cfigure id=\"attachment_133745\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock-Uber.jpg\" alt=\"\" width=\"960\" height=\"636\" class=\"size-full wp-image-133745\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber-768x509.jpg 768w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Uber and Lyft are always great options, especially if you’ll be drinking, but expect them to have surging prices due to high volume, which also means you could end up waiting a while to get one. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are many \u003ca href=\"https://www.bottlerocknapavalley.com/transportation/\">transportation options\u003c/a> available for getting to and from the festival. BottleRock is selling tickets to \u003ca href=\"https://www.eventbrite.com/e/bottlerock-bus-program-2019-tickets-52672298262\">chartered buses\u003c/a> going to and from San Francisco, Sacramento, Oakland, San Jose, Fairfield, Sonoma, Mill Valley, Palo Alto, and Santa Rosa. Uber and Lyft are always great options, especially if you’ll be drinking, but expect them to have surging prices due to high volume, which also means you could end up waiting a while to get one.\u003c/p>\n\u003cp>If you’re staying in or near Napa and are close enough to bike, there is \u003cstrong>free bicycle parking\u003c/strong> (don’t forget a lock), but \u003cstrong>Napa Valley’s local \u003ca href=\"http://www.vinetransit.com/bottlerock2019\">Vine bus\u003c/a>\u003c/strong> is one of the most underrated ways to get to the festival. It’s extremely clean, efficient, and most importantly, free, plus they have extended the hours on their routes for concert goers.\u003c/p>\n\u003cp>\u003cstrong>Driving should be a last-resort option\u003c/strong>, but if you do take your own vehicle, don’t worry about shelling out the big bucks for a parking pass. \u003cstrong>It’s totally possible to find non-metered street parking on the outskirts of downtown Napa\u003c/strong>, especially earlier in the day. I like to search in the area around the St. John the Baptist Church on Caymus St. From there, it’s roughly a 15-minute walk to the gates.\u003c/p>\n\u003ch2>Getting In\u003c/h2>\n\u003cfigure id=\"attachment_133746\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696.jpg\" alt=\"\" width=\"1024\" height=\"696\" class=\"size-full wp-image-133746\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-1020x693.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The VIP lane at BottleRock \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At last year’s festival, it took me at least 30-45 minutes each day to get through the gates. The earlier you arrive, the shorter the lines will be, but unless you snagged a VIP or Platinum wristband,\u003cstrong> I suggest arriving an hour ahead of showtime\u003c/strong> for the first artist you want to see to ensure you don’t miss them.\u003c/p>\n\u003cp>There are \u003cstrong>two entrances\u003c/strong>. The main one is a bit of a free-for-all, but \u003cstrong>the side entrance on Brunel St. tends to be quicker, more civilized, and less claustrophobic\u003c/strong> (it’s a single file line, whereas everyone really just clumps together at the front entrance).\u003c/p>\n\u003cfigure id=\"attachment_133747\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/IdentoGO-TSA-Pre%E2%9C%93-Fast-Pass-Lane-1024x685-1024x685.png\" alt=\"There is a fast track option for anyone enrolled in TSA Pre.\" width=\"1024\" height=\"685\" class=\"size-full wp-image-133747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685.png 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-800x535.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-768x514.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-1020x682.png 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">There is a fast track option for anyone enrolled in TSA Pre. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m hopeful that the BottleRock team has found a way to speed up the entrance process this year, but at the very least, they are offering\u003cstrong> a fast track option for anyone enrolled in TSA Pre ✓®\u003c/strong> . Find the TSA Pre ✓® RV parked on the corner of Bailey and 3rd, show your known traveler number, and they’ll give you a Fast Pass wristband to use at the main gate. You can also sign up for TSA Pre ✓® there; just bring your passport or proof of U.S. Citizenship and $85.\u003c/p>\n\u003ch2>Keep Your Friends Close\u003c/h2>\n\u003cfigure id=\"attachment_133748\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639.jpg\" alt=\"Macklemore & Ryan Lewis rock the BottleRock crowd on the Jam Cellars stage at the Napa Expo.\" width=\"1024\" height=\"639\" class=\"size-full wp-image-133748\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-1020x637.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Macklemore & Ryan Lewis rock the BottleRock crowd on the Jam Cellars stage at the Napa Expo. \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are tens of thousands of people at BottleRock, so it’s very easy to lose track of your friends as you separate to use the restroom, find food and drink, etc. When you return to the stage to find them, it can be nearly impossible as the crowds fill in. Moreover, \u003cstrong>cell phone service can be quite finicky\u003c/strong>.\u003c/p>\n\u003cp>Creating \u003cstrong>a totem\u003c/strong> is a great tool for keeping your group together. This consists simply of \u003cstrong>a stick and something your friends can identify tied to the top\u003c/strong>, perhaps a stuffed teddy bear or a cowboy boot. Bonus points if it lights up at night. Take turns holding the totem up throughout the festival and your friends will have a much easier time reuniting with you.\u003c/p>\n\u003ch2>Top Picks for Food & Drink\u003c/h2>\n\u003cfigure id=\"attachment_133749\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696.jpg\" alt=\"A glass of rosé in the air at BottleRock\" width=\"1024\" height=\"696\" class=\"size-full wp-image-133749\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-1020x693.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">A glass of rosé in the air at BottleRock \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The number one thing that separates BottleRock from every other music festival is its world-class \u003ca href=\"https://www.bottlerocknapavalley.com/food-and-drink/\">wine and food offerings\u003c/a>. It’s a great opportunity to experience some of the top wineries and restaurants in Napa Valley—at a fraction of the price of a full meal or bottle—so \u003cstrong>I recommend keeping it hyper-local\u003c/strong>.\u003c/p>\n\u003cp>As someone who visits these wineries and restaurants regularly, I’m providing \u003cstrong>my top BottleRock food and drink picks\u003c/strong>: for wine, get your \u003cstrong>bubbly from Schramsberg, rosé from Blackbird Vineyards, and sauvignon blanc from St. Supery\u003c/strong>. Personally, I don’t think red wine pairs great with warm festival days.\u003c/p>\n\u003cp>\u003cstrong>The Citrus Mistress from Hop Valley\u003c/strong>, an Oregon brewery, is my favorite festival refresher (find it at the Beer Bend), but if you want to keep it local, \u003cstrong>try the Hatchet from Trade Brewing\u003c/strong>, which has a taproom just a few blocks from BottleRock. As for cocktails, \u003cstrong>the Sun God from Hendrick’s Gin\u003c/strong> (with Lillet Blanc, fresh cucumber, lemon, and soda) is the definition of a porch pounder.\u003c/p>\n\u003cfigure id=\"attachment_133750\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682.jpg\" alt=\"The fried chicken sliders from Brix are a longtime BottleRock staple.\" width=\"1024\" height=\"682\" class=\"size-full wp-image-133750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-1020x679.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken sliders from Brix are a longtime BottleRock staple. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year I will be going straight for \u003cstrong>a bucket of fried chicken from Thomas Keller’s Ad Hoc\u003c/strong> (if you haven’t had his fried chicken before, you haven’t lived). As an alternative option, \u003cstrong>the fried chicken sliders from Brix\u003c/strong> are a longtime BottleRock favorite. \u003c/p>\n\u003cfigure id=\"attachment_133753\" class=\"wp-caption aligncenter\" style=\"max-width: 966px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM.png\" alt=\"The Menchi Katsu Burger from Morimoto has become a BottleRock standby, and the wait in line is totally worth it.\" width=\"966\" height=\"622\" class=\"size-full wp-image-133753\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM.png 966w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM-160x103.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM-800x515.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM-768x495.png 768w\" sizes=\"(max-width: 966px) 100vw, 966px\">\u003cfigcaption class=\"wp-caption-text\">The Menchi Katsu Burger from Morimoto has become a BottleRock standby, and the wait in line is totally worth it. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Menchi Katsu Burger from Morimoto\u003c/strong> has become a BottleRock standby, but the wait in line is worth it. Like Ad Hoc, \u003cstrong>Boon Fly is also new to the roster this year and they’re bringing their famous donuts\u003c/strong>, a perfect treat if you want something sweet. For a snack that’s both light and refreshing, \u003cstrong>head to FARM for a cup of spicy watermelon\u003c/strong>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/how-to-bottlerock-like-a-pro-tips-and-tricks-from-a-napa-local\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"From where you can find free nearby parking to why you should always pack extra toilet paper, a Napa local shares her tips and tricks for BottleRock. ","status":"publish","parent":0,"modified":1558654428,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1395},"headData":{"title":"How to BottleRock Like a Pro: Tips and Tricks from a Napa Local | KQED","description":"From where you can find free nearby parking to why you should always pack extra toilet paper, a Napa local shares her tips and tricks for BottleRock. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"133741 https://ww2.kqed.org/bayareabites/?p=133741","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/05/23/how-to-bottlerock-like-a-pro-tips-and-tricks-from-a-napa-local/","disqusTitle":"How to BottleRock Like a Pro: Tips and Tricks from a Napa Local","path":"/bayareabites/133741/how-to-bottlerock-like-a-pro-tips-and-tricks-from-a-napa-local","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_133371,arts_13848210","label":"More BottleRock 2019 "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>by Jess Landers\u003c/i>\u003c/p>\n\u003cp>As a Napa local, I’ve been attending the BottleRock music festival since its inception in 2013, which featured The Black Keys, Kings of Leon, and the Zac Brown Band as headliners. I’ve only missed one year—in 2017, I was on my honeymoon—and have mastered how to make the most of the festival weekend even as BottleRock continues to grow in popularity and size.\u003c/p>\n\u003cp>From where you can find free nearby parking to why you should always pack extra toilet paper, here are some of my top tips and tricks for BottleRocking like a local.\u003c/p>\n\u003ch2>Pack like a Pro\u003c/h2>\n\u003cfigure id=\"attachment_133744\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-133744\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/bottlerock-backpack-1024x682.jpg\" alt=\"BottleRock attendee with JaM Cellars balloon and wine.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-1020x679.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">BottleRock attendee with Jam Cellars balloon and wine. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s important to note that BottleRock has a \u003ca href=\"https://www.bottlerocknapavalley.com/info/\">new bag policy\u003c/a> this year, which bans backpacks. As for what you should put in your bag: \u003cb>a hat and sunscreen\u003c/b> (lotion, not spray; aerosol cans are banned) will keep you protected from the sun—there is very limited shade in General Admission—and \u003cb>a jacket\u003c/b> will keep you warm at night. I can’t stress this enough: the temperature will drop significantly when the sun goes down.\u003c/p>\n\u003cp>\u003cb>Toilet paper and hand sanitizer\u003c/b> always come in handy when the porta potties inevitably run out of TP and soap. I also like to bring a \u003cstrong>portable charger\u003c/strong> to power up my phone, which always ends up dying before the headlining act from all of the photos and videos I take.\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>An \u003cstrong>empty stainless steel water bottle\u003c/strong> is an absolute must. It’s good for the environment and your wallet, for BottleRock has free refilling stations throughout the festival so you can keep hydrated. But \u003cstrong>the water bottle can have a dual purpose\u003c/strong>. My trick: I purchase two alcohol beverages at once, drink one, and pour the other in my water bottle to keep it cold. This saves you from having to weave through thick crowds and wait in line every time you’re ready for a drink. For this, I recommend a bottle that keeps beverages cold.\u003c/p>\n\u003ch2>Getting There\u003c/h2>\n\u003cfigure id=\"attachment_133745\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock-Uber.jpg\" alt=\"\" width=\"960\" height=\"636\" class=\"size-full wp-image-133745\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber-768x509.jpg 768w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Uber and Lyft are always great options, especially if you’ll be drinking, but expect them to have surging prices due to high volume, which also means you could end up waiting a while to get one. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are many \u003ca href=\"https://www.bottlerocknapavalley.com/transportation/\">transportation options\u003c/a> available for getting to and from the festival. BottleRock is selling tickets to \u003ca href=\"https://www.eventbrite.com/e/bottlerock-bus-program-2019-tickets-52672298262\">chartered buses\u003c/a> going to and from San Francisco, Sacramento, Oakland, San Jose, Fairfield, Sonoma, Mill Valley, Palo Alto, and Santa Rosa. Uber and Lyft are always great options, especially if you’ll be drinking, but expect them to have surging prices due to high volume, which also means you could end up waiting a while to get one.\u003c/p>\n\u003cp>If you’re staying in or near Napa and are close enough to bike, there is \u003cstrong>free bicycle parking\u003c/strong> (don’t forget a lock), but \u003cstrong>Napa Valley’s local \u003ca href=\"http://www.vinetransit.com/bottlerock2019\">Vine bus\u003c/a>\u003c/strong> is one of the most underrated ways to get to the festival. It’s extremely clean, efficient, and most importantly, free, plus they have extended the hours on their routes for concert goers.\u003c/p>\n\u003cp>\u003cstrong>Driving should be a last-resort option\u003c/strong>, but if you do take your own vehicle, don’t worry about shelling out the big bucks for a parking pass. \u003cstrong>It’s totally possible to find non-metered street parking on the outskirts of downtown Napa\u003c/strong>, especially earlier in the day. I like to search in the area around the St. John the Baptist Church on Caymus St. From there, it’s roughly a 15-minute walk to the gates.\u003c/p>\n\u003ch2>Getting In\u003c/h2>\n\u003cfigure id=\"attachment_133746\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696.jpg\" alt=\"\" width=\"1024\" height=\"696\" class=\"size-full wp-image-133746\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-1020x693.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The VIP lane at BottleRock \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At last year’s festival, it took me at least 30-45 minutes each day to get through the gates. The earlier you arrive, the shorter the lines will be, but unless you snagged a VIP or Platinum wristband,\u003cstrong> I suggest arriving an hour ahead of showtime\u003c/strong> for the first artist you want to see to ensure you don’t miss them.\u003c/p>\n\u003cp>There are \u003cstrong>two entrances\u003c/strong>. The main one is a bit of a free-for-all, but \u003cstrong>the side entrance on Brunel St. tends to be quicker, more civilized, and less claustrophobic\u003c/strong> (it’s a single file line, whereas everyone really just clumps together at the front entrance).\u003c/p>\n\u003cfigure id=\"attachment_133747\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/IdentoGO-TSA-Pre%E2%9C%93-Fast-Pass-Lane-1024x685-1024x685.png\" alt=\"There is a fast track option for anyone enrolled in TSA Pre.\" width=\"1024\" height=\"685\" class=\"size-full wp-image-133747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685.png 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-800x535.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-768x514.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-1020x682.png 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">There is a fast track option for anyone enrolled in TSA Pre. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m hopeful that the BottleRock team has found a way to speed up the entrance process this year, but at the very least, they are offering\u003cstrong> a fast track option for anyone enrolled in TSA Pre ✓®\u003c/strong> . Find the TSA Pre ✓® RV parked on the corner of Bailey and 3rd, show your known traveler number, and they’ll give you a Fast Pass wristband to use at the main gate. You can also sign up for TSA Pre ✓® there; just bring your passport or proof of U.S. Citizenship and $85.\u003c/p>\n\u003ch2>Keep Your Friends Close\u003c/h2>\n\u003cfigure id=\"attachment_133748\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639.jpg\" alt=\"Macklemore & Ryan Lewis rock the BottleRock crowd on the Jam Cellars stage at the Napa Expo.\" width=\"1024\" height=\"639\" class=\"size-full wp-image-133748\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-1020x637.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Macklemore & Ryan Lewis rock the BottleRock crowd on the Jam Cellars stage at the Napa Expo. \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are tens of thousands of people at BottleRock, so it’s very easy to lose track of your friends as you separate to use the restroom, find food and drink, etc. When you return to the stage to find them, it can be nearly impossible as the crowds fill in. Moreover, \u003cstrong>cell phone service can be quite finicky\u003c/strong>.\u003c/p>\n\u003cp>Creating \u003cstrong>a totem\u003c/strong> is a great tool for keeping your group together. This consists simply of \u003cstrong>a stick and something your friends can identify tied to the top\u003c/strong>, perhaps a stuffed teddy bear or a cowboy boot. Bonus points if it lights up at night. Take turns holding the totem up throughout the festival and your friends will have a much easier time reuniting with you.\u003c/p>\n\u003ch2>Top Picks for Food & Drink\u003c/h2>\n\u003cfigure id=\"attachment_133749\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696.jpg\" alt=\"A glass of rosé in the air at BottleRock\" width=\"1024\" height=\"696\" class=\"size-full wp-image-133749\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-1020x693.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">A glass of rosé in the air at BottleRock \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The number one thing that separates BottleRock from every other music festival is its world-class \u003ca href=\"https://www.bottlerocknapavalley.com/food-and-drink/\">wine and food offerings\u003c/a>. It’s a great opportunity to experience some of the top wineries and restaurants in Napa Valley—at a fraction of the price of a full meal or bottle—so \u003cstrong>I recommend keeping it hyper-local\u003c/strong>.\u003c/p>\n\u003cp>As someone who visits these wineries and restaurants regularly, I’m providing \u003cstrong>my top BottleRock food and drink picks\u003c/strong>: for wine, get your \u003cstrong>bubbly from Schramsberg, rosé from Blackbird Vineyards, and sauvignon blanc from St. Supery\u003c/strong>. Personally, I don’t think red wine pairs great with warm festival days.\u003c/p>\n\u003cp>\u003cstrong>The Citrus Mistress from Hop Valley\u003c/strong>, an Oregon brewery, is my favorite festival refresher (find it at the Beer Bend), but if you want to keep it local, \u003cstrong>try the Hatchet from Trade Brewing\u003c/strong>, which has a taproom just a few blocks from BottleRock. As for cocktails, \u003cstrong>the Sun God from Hendrick’s Gin\u003c/strong> (with Lillet Blanc, fresh cucumber, lemon, and soda) is the definition of a porch pounder.\u003c/p>\n\u003cfigure id=\"attachment_133750\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682.jpg\" alt=\"The fried chicken sliders from Brix are a longtime BottleRock staple.\" width=\"1024\" height=\"682\" class=\"size-full wp-image-133750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-1020x679.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken sliders from Brix are a longtime BottleRock staple. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year I will be going straight for \u003cstrong>a bucket of fried chicken from Thomas Keller’s Ad Hoc\u003c/strong> (if you haven’t had his fried chicken before, you haven’t lived). As an alternative option, \u003cstrong>the fried chicken sliders from Brix\u003c/strong> are a longtime BottleRock favorite. \u003c/p>\n\u003cfigure id=\"attachment_133753\" class=\"wp-caption aligncenter\" style=\"max-width: 966px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM.png\" alt=\"The Menchi Katsu Burger from Morimoto has become a BottleRock standby, and the wait in line is totally worth it.\" width=\"966\" height=\"622\" class=\"size-full wp-image-133753\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM.png 966w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM-160x103.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM-800x515.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM-768x495.png 768w\" sizes=\"(max-width: 966px) 100vw, 966px\">\u003cfigcaption class=\"wp-caption-text\">The Menchi Katsu Burger from Morimoto has become a BottleRock standby, and the wait in line is totally worth it. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Menchi Katsu Burger from Morimoto\u003c/strong> has become a BottleRock standby, but the wait in line is worth it. Like Ad Hoc, \u003cstrong>Boon Fly is also new to the roster this year and they’re bringing their famous donuts\u003c/strong>, a perfect treat if you want something sweet. For a snack that’s both light and refreshing, \u003cstrong>head to FARM for a cup of spicy watermelon\u003c/strong>.\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>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/how-to-bottlerock-like-a-pro-tips-and-tricks-from-a-napa-local\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133741/how-to-bottlerock-like-a-pro-tips-and-tricks-from-a-napa-local","authors":["11349"],"categories":["bayareabites_301","bayareabites_1244","bayareabites_50","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_15155","bayareabites_119"],"tags":["bayareabites_3786","bayareabites_16393","bayareabites_11543","bayareabites_187","bayareabites_16340"],"featImg":"bayareabites_133743","label":"bayareabites"},"bayareabites_109705":{"type":"posts","id":"bayareabites_109705","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109705","score":null,"sort":[1464133740000]},"guestAuthors":[],"slug":"the-judgment-of-paris-the-blind-taste-test-that-decanted-the-wine-world","title":"The Judgment Of Paris: The Blind Taste Test That Decanted The Wine World","publishDate":1464133740,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong> \u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/05/20160524_atc_forty_years_ago_the_judgment_of_paris_revolutionized_the_wine_industry.mp3\u003c/p>\n\u003cp>It was the tasting that revolutionized the wine world.\u003c/p>\n\u003cp>Forty years ago today, the crème de la crème of the French wine establishment sat in judgment for a blind tasting that pitted some of the finest wines in France against unknown California bottles. Only one journalist bothered to show up – the outcome was considered a foregone conclusion.\u003c/p>\n\u003cp>\"Obviously, the French wines were going to win,\" says journalist George Taber, who was then a correspondent for TIME magazine in Paris. He says everyone thought \"it's going to be a non-story.\"\u003c/p>\n\u003cp>Taber did show up — as a favor to the organizers. And he ended up getting the biggest story of his career: To everyone's amazement, the California wines – reds and whites — beat out their French competitors.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It turned out to be the most important event, because it broke the myth that only in France could you make great wine. It opened the door for this phenomenon today of the globalization of wine,\" Taber says.\u003c/p>\n\u003cp>The Judgment of Paris, as that May 24, 1976, wine tasting has come to be known, began as a publicity stunt. Steven Spurrier, an Englishman who owned a wine shop in Paris, wanted to drum up business. So, prompted by Patricia Gallagher, his American associate, Spurrier decided to stage a competition that highlighted the new California wines they'd been hearing so much about.\u003c/p>\n\u003cp>Spurrier tapped nine of the most respected names in French gastronomy for the job. They included sommeliers from the best French restaurants in Paris, the head of a highly regarded French vineyard, and Odette Kahn, the editor of the influential \u003cem>Revue du vin de France\u003c/em> (The French Wine Review.)\u003c/p>\n\u003cp>As the sole journalist present, Taber had a lot of access, and he had a list of the order of the wines being served during the tasting. The judges didn't. He watched as they swirled and spat.\u003c/p>\n\u003cp>At one point, Taber says, a judge – Raymond Oliver, chef and owner of Le Grand Véfour, one of Paris' great restaurants — sampled a white. \"And then he smelled it, then he tasted it and he held it up again, [and] he said, \"Ah, back to France!\" Taber recalls.\u003c/p>\n\u003cfigure id=\"attachment_109710\" class=\"wp-caption aligncenter\" style=\"max-width: 897px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/jofp3_custom-ec02cff2c01f4008cb1f3dc2593ec7d50d71233b-s1500-c85.jpg\">\u003cimg class=\"size-full wp-image-109710\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/jofp3_custom-ec02cff2c01f4008cb1f3dc2593ec7d50d71233b-s1500-c85.jpg\" alt=\"From left: Patricia Gallagher, who first proposed the tasting, wine merchant Steven Spurrier, and influential French wine editor Odette Kahn. After the results were announced, Kahn is said to have demanded her scorecard back. "She wanted to make sure that the world didn't know what her scores were," says George Taber, the only journalist present that day.\" width=\"897\" height=\"597\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp3_custom-ec02cff2c01f4008cb1f3dc2593ec7d50d71233b-s1500-c85.jpg 897w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp3_custom-ec02cff2c01f4008cb1f3dc2593ec7d50d71233b-s1500-c85-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp3_custom-ec02cff2c01f4008cb1f3dc2593ec7d50d71233b-s1500-c85-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp3_custom-ec02cff2c01f4008cb1f3dc2593ec7d50d71233b-s1500-c85-768x511.jpg 768w\" sizes=\"(max-width: 897px) 100vw, 897px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From left: Patricia Gallagher, who first proposed the tasting, wine merchant Steven Spurrier, and influential French wine editor Odette Kahn. After the results were announced, Kahn is said to have demanded her scorecard back. \"She wanted to make sure that the world didn't know what her scores were,\" says George Taber, the only journalist present that day. \u003ccite>(Courtesy of Bella Spurrier)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Except it was a Napa Valley Chardonnay. The judge didn't know that. \"But I knew,\" Taber says. And once he realized what was happening, Taber says, \"I thought, hey, maybe I got a story here.\" Decades later, he penned \u003cem>The Judgment of Paris\u003c/em>, an account of that day and its aftermath.\u003c/p>\n\u003cp>When the scores were tallied, the top honors went not to France's best vintners but to a California white and red – the 1973 Chardonnay from Chateau Montelena and the 1973 Cabernet Sauvignon from Stag's Leap Wine Cellars. (A bottle of each now resides at the Smithsonian's National Museum of American History.)\u003c/p>\n\u003cp>Taber says the results shocked everyone. When it was over, Kahn unsuccessfully demanded her scorecard back – according to Taber, \"she wanted to make sure that the world didn't know what her scores were.\"\u003c/p>\n\u003cp>Wine writer David White says the tasting was a major turning point for the wine industry. \"The 1976 judgment totally changed the game,\" says White, who writes the popular wine blog \u003ca href=\"http://www.terroirist.com/\">Terroirist\u003c/a> and is the author of the forthcoming book, \u003cem>But First, Champagne: A Modern Guide to the World's Favorite Wine\u003c/em>.\u003c/p>\n\u003cp>While winemaker Robert Mondavi played a major role in making California the wine powerhouse it is today, the Paris tasting was equally influential, White says. As the late Jim Barrett, part owner of Napa Valley's Chateau Montelena, told Taber back in 1976, the results were \"not bad for kids from the sticks.\"\u003c/p>\n\u003cp>And it wasn't just California that was transformed. The results \"gave winemakers everywhere a reason to believe that they too could take on the greatest wines in the world,\" White says.\u003c/p>\n\u003cp>In the aftermath of the tasting, new vineyards bloomed around the U.S. (think Oregon, Washington and Virginia) and the world — from Argentina to Australia.\u003c/p>\n\u003cp>The Judgment of Paris prompted the world's winemakers to start sharing and comparing in a way they hadn't done before, says Warren Winiarski, the Polish-American founder of Stag's Leap, whose Cabernet Sauvignon took top honors among the reds in Paris.\u003c/p>\n\u003cp>As a result, he said at a recent Smithsonian event in honor of that long-ago tasting, \"the wines of the world are better, the wines of France are better.\"\u003c/p>\n\u003cp>Which means the world's wine lovers were the real winners that day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Forty years ago, the top names in French food and wine judged a blind tasting pitting the finest French wines against unknown California bottles. The results revolutionized the wine industry.","status":"publish","parent":0,"modified":1464140696,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":857},"headData":{"title":"The Judgment Of Paris: The Blind Taste Test That Decanted The Wine World | KQED","description":"Forty years ago, the top names in French food and wine judged a blind tasting pitting the finest French wines against unknown California bottles. The results revolutionized the wine industry.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"109705 http://ww2.kqed.org/bayareabites/?p=109705","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/24/the-judgment-of-paris-the-blind-taste-test-that-decanted-the-wine-world/","disqusTitle":"The Judgment Of Paris: The Blind Taste Test That Decanted The Wine World","nprByline":"Maria Godoy, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Courtesy of Bella Spurrier","nprStoryId":"479163882","nprApiLink":"http://api.npr.org/query?id=479163882&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/05/24/479163882/the-judgment-of-paris-the-blind-taste-test-that-decanted-the-wine-world?ft=nprml&f=479163882","nprRetrievedStory":"1","nprPubDate":"Tue, 24 May 2016 19:28:00 -0400","nprStoryDate":"Tue, 24 May 2016 16:49:00 -0400","nprLastModifiedDate":"Tue, 24 May 2016 17:39:10 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2016/05/20160524_atc_forty_years_ago_the_judgment_of_paris_revolutionized_the_wine_industry.mp3?orgId=1&topicId=1053&d=144&p=2&story=479163882&t=progseg&e=479289476&seg=11&ft=nprml&f=479163882","nprAudioM3u":"http://api.npr.org/m3u/1479358647-7a2767.m3u?orgId=1&topicId=1053&d=144&p=2&story=479163882&t=progseg&e=479289476&seg=11&ft=nprml&f=479163882","path":"/bayareabites/109705/the-judgment-of-paris-the-blind-taste-test-that-decanted-the-wine-world","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2016/05/20160524_atc_forty_years_ago_the_judgment_of_paris_revolutionized_the_wine_industry.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong> \u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/05/20160524_atc_forty_years_ago_the_judgment_of_paris_revolutionized_the_wine_industry.mp3\u003c/p>\n\u003cp>It was the tasting that revolutionized the wine world.\u003c/p>\n\u003cp>Forty years ago today, the crème de la crème of the French wine establishment sat in judgment for a blind tasting that pitted some of the finest wines in France against unknown California bottles. Only one journalist bothered to show up – the outcome was considered a foregone conclusion.\u003c/p>\n\u003cp>\"Obviously, the French wines were going to win,\" says journalist George Taber, who was then a correspondent for TIME magazine in Paris. He says everyone thought \"it's going to be a non-story.\"\u003c/p>\n\u003cp>Taber did show up — as a favor to the organizers. And he ended up getting the biggest story of his career: To everyone's amazement, the California wines – reds and whites — beat out their French competitors.\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>\"It turned out to be the most important event, because it broke the myth that only in France could you make great wine. It opened the door for this phenomenon today of the globalization of wine,\" Taber says.\u003c/p>\n\u003cp>The Judgment of Paris, as that May 24, 1976, wine tasting has come to be known, began as a publicity stunt. Steven Spurrier, an Englishman who owned a wine shop in Paris, wanted to drum up business. So, prompted by Patricia Gallagher, his American associate, Spurrier decided to stage a competition that highlighted the new California wines they'd been hearing so much about.\u003c/p>\n\u003cp>Spurrier tapped nine of the most respected names in French gastronomy for the job. They included sommeliers from the best French restaurants in Paris, the head of a highly regarded French vineyard, and Odette Kahn, the editor of the influential \u003cem>Revue du vin de France\u003c/em> (The French Wine Review.)\u003c/p>\n\u003cp>As the sole journalist present, Taber had a lot of access, and he had a list of the order of the wines being served during the tasting. The judges didn't. He watched as they swirled and spat.\u003c/p>\n\u003cp>At one point, Taber says, a judge – Raymond Oliver, chef and owner of Le Grand Véfour, one of Paris' great restaurants — sampled a white. \"And then he smelled it, then he tasted it and he held it up again, [and] he said, \"Ah, back to France!\" Taber recalls.\u003c/p>\n\u003cfigure id=\"attachment_109710\" class=\"wp-caption aligncenter\" style=\"max-width: 897px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/jofp3_custom-ec02cff2c01f4008cb1f3dc2593ec7d50d71233b-s1500-c85.jpg\">\u003cimg class=\"size-full wp-image-109710\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/jofp3_custom-ec02cff2c01f4008cb1f3dc2593ec7d50d71233b-s1500-c85.jpg\" alt=\"From left: Patricia Gallagher, who first proposed the tasting, wine merchant Steven Spurrier, and influential French wine editor Odette Kahn. After the results were announced, Kahn is said to have demanded her scorecard back. "She wanted to make sure that the world didn't know what her scores were," says George Taber, the only journalist present that day.\" width=\"897\" height=\"597\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp3_custom-ec02cff2c01f4008cb1f3dc2593ec7d50d71233b-s1500-c85.jpg 897w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp3_custom-ec02cff2c01f4008cb1f3dc2593ec7d50d71233b-s1500-c85-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp3_custom-ec02cff2c01f4008cb1f3dc2593ec7d50d71233b-s1500-c85-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp3_custom-ec02cff2c01f4008cb1f3dc2593ec7d50d71233b-s1500-c85-768x511.jpg 768w\" sizes=\"(max-width: 897px) 100vw, 897px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From left: Patricia Gallagher, who first proposed the tasting, wine merchant Steven Spurrier, and influential French wine editor Odette Kahn. After the results were announced, Kahn is said to have demanded her scorecard back. \"She wanted to make sure that the world didn't know what her scores were,\" says George Taber, the only journalist present that day. \u003ccite>(Courtesy of Bella Spurrier)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Except it was a Napa Valley Chardonnay. The judge didn't know that. \"But I knew,\" Taber says. And once he realized what was happening, Taber says, \"I thought, hey, maybe I got a story here.\" Decades later, he penned \u003cem>The Judgment of Paris\u003c/em>, an account of that day and its aftermath.\u003c/p>\n\u003cp>When the scores were tallied, the top honors went not to France's best vintners but to a California white and red – the 1973 Chardonnay from Chateau Montelena and the 1973 Cabernet Sauvignon from Stag's Leap Wine Cellars. (A bottle of each now resides at the Smithsonian's National Museum of American History.)\u003c/p>\n\u003cp>Taber says the results shocked everyone. When it was over, Kahn unsuccessfully demanded her scorecard back – according to Taber, \"she wanted to make sure that the world didn't know what her scores were.\"\u003c/p>\n\u003cp>Wine writer David White says the tasting was a major turning point for the wine industry. \"The 1976 judgment totally changed the game,\" says White, who writes the popular wine blog \u003ca href=\"http://www.terroirist.com/\">Terroirist\u003c/a> and is the author of the forthcoming book, \u003cem>But First, Champagne: A Modern Guide to the World's Favorite Wine\u003c/em>.\u003c/p>\n\u003cp>While winemaker Robert Mondavi played a major role in making California the wine powerhouse it is today, the Paris tasting was equally influential, White says. As the late Jim Barrett, part owner of Napa Valley's Chateau Montelena, told Taber back in 1976, the results were \"not bad for kids from the sticks.\"\u003c/p>\n\u003cp>And it wasn't just California that was transformed. The results \"gave winemakers everywhere a reason to believe that they too could take on the greatest wines in the world,\" White says.\u003c/p>\n\u003cp>In the aftermath of the tasting, new vineyards bloomed around the U.S. (think Oregon, Washington and Virginia) and the world — from Argentina to Australia.\u003c/p>\n\u003cp>The Judgment of Paris prompted the world's winemakers to start sharing and comparing in a way they hadn't done before, says Warren Winiarski, the Polish-American founder of Stag's Leap, whose Cabernet Sauvignon took top honors among the reds in Paris.\u003c/p>\n\u003cp>As a result, he said at a recent Smithsonian event in honor of that long-ago tasting, \"the wines of the world are better, the wines of France are better.\"\u003c/p>\n\u003cp>Which means the world's wine lovers were the real winners that day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109705/the-judgment-of-paris-the-blind-taste-test-that-decanted-the-wine-world","authors":["byline_bayareabites_109705"],"categories":["bayareabites_109","bayareabites_2090","bayareabites_15155","bayareabites_119"],"tags":["bayareabites_12529","bayareabites_11772","bayareabites_187","bayareabites_289"],"featImg":"bayareabites_109709","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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