Sebastopol's The Barlow Adds a Winery Co-op and New Restaurant
A Northern California Wine Bootcamp Adventure: From Boonville to Sebastopol
Secret Sebastopol Diner is a Culinary Gem
A Northern California Wine Bootcamp Adventure: From Healdsburg to Boonville
A Northern California Wine Bootcamp Adventure: From Healdsburg to Calistoga (And Back)
A Northern California Wine Bootcamp Adventure
Local Hard Cider for Thanksgiving: Tilted Shed Ciderworks
Holiday Gifts from the Farmers' Market: Sebastopol and Marin Civic Center
Taste of Sebastopol
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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"},"mbess":{"type":"authors","id":"11704","meta":{"index":"authors_1591205172","id":"11704","found":true},"name":"Myles Bess","firstName":"Myles","lastName":"Bess","slug":"mbess","email":"mbess@KQED.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Contributor","bio":null,"avatar":"https://secure.gravatar.com/avatar/34bdf5d2c563d2b31fb0eb8016e5bc36?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["editor"]},{"site":"education","roles":["author"]}],"headData":{"title":"Myles Bess | KQED","description":"KQED Contributor","ogImgSrc":"https://secure.gravatar.com/avatar/34bdf5d2c563d2b31fb0eb8016e5bc36?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/34bdf5d2c563d2b31fb0eb8016e5bc36?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/mbess"}},"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_138273":{"type":"posts","id":"bayareabites_138273","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138273","score":null,"sort":[1595350830000]},"guestAuthors":[],"slug":"sebastopols-the-barlow-adds-a-winery-co-op-and-new-restaurant","title":"Sebastopol's The Barlow Adds a Winery Co-op and New Restaurant","publishDate":1595350830,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">Sebastopol's industrial outdoor market, The Barlow is getting two new tenants this month. The 12-acre industrial outdoor market offering local shops, food and drinks will be home to a wine co-op and new restaurant even with new mandates that restrict indoor dining in restaurants and bars.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The wine bar, Region, is slated to open on July 25th next to Golden State Cider. Offering 50 different wines from Sonoma County, Region works with specific winemakers from 14 of Sonoma County’s 19 appellations to make sure the wines represent the broad spectrum of the region - hence the name, says co-founder Kerry Thedorf. The wine bar will have two distinct spaces. One half will be a self-serve WineStation machine that has 50 wines that can be served in either a 1oz taste, a 2.5oz half glass, or a 5oz full glass going from full white to heavy red. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The second half of the space will act as a pop-up tasting room, where 25 wineries from around Sonoma County will have two weeks of the year in the summer and one week in the winter to to do a range of things from wine club dinners and tastings to special events. Thedorf explains that the two sides give customers the opportunity to “learn as much as you want to about wine or just hangout like you're at a brewery.” \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CChEE5CpP2v/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The overall experience of the two sides is to create an approachable atmosphere where it doesn’t feel stuffy or too formal, but there are also lots of wine options, says Thedorf. While the WineStation space creates a fun and casual ambiance where folks can hangout and enjoy the space and each other's company, the other offers access and wine education directly with the winemakers who make the wines.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As for the restaurant, Blue Ridge Kitchen will open on July 28. The new California-inspired spot is taking the place of \u003ca href=\"https://legacy.northbaybusinessjournal.com/northbay/sonomacounty/9515716-181/restaurant-sonoma-county-floods-closing\">Zazu Kitchen & Farm\u003c/a>, which closed last year due to flooding. General Manager Eric Zahra describes the menu as “California comfort food with a southern drawl,” utilizing local farmers to create food with a southern slant. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The menu is still being finalized, but items include southern staples like fried green tomatoes, fried shrimp po’boys, mac and cheese, shrimp and grits, and fried chicken. There are also a few favorites from chef Matt D’Ambrosi tried, like smash burgers and ahi tuna tartare with black rice chips. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Both places had plans to utilize the industrial open space that makes The Barlow so unique. However, with the new mandates changing our dining experiences by the day they’ve both had to change course on how best to serve their customers.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Blue Ridge Kitchen will only have outdoor patio seating available with the 50 to 60 seats arranged to observe social distancing.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Region has rearranged the flow from the indoor bar to outdoor seating that includes a check in table. The WineMachine will only be available to pour before patrons are escorted to an outdoor seating area which occupies about 10 parking spaces. \u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"The Barlow in Sebastopol is getting two new tenants, a wine co-op and a new restaurant in the former place of Zazu Kitchen + Farm.","status":"publish","parent":0,"modified":1621633829,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":543},"headData":{"title":"Sebastopol's The Barlow Adds a Winery Co-op and New Restaurant | KQED","description":"The Barlow in Sebastopol is getting two new tenants, a wine co-op and a new restaurant in the former place of Zazu Kitchen + Farm.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Sebastopol's The Barlow Adds a Winery Co-op and New Restaurant","datePublished":"2020-07-21T17:00:30.000Z","dateModified":"2021-05-21T21:50:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"138273 https://ww2.kqed.org/bayareabites/?p=138273","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/21/sebastopols-the-barlow-adds-a-winery-co-op-and-new-restaurant/","disqusTitle":"Sebastopol's The Barlow Adds a Winery Co-op and New Restaurant","path":"/bayareabites/138273/sebastopols-the-barlow-adds-a-winery-co-op-and-new-restaurant","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Sebastopol's industrial outdoor market, The Barlow is getting two new tenants this month. The 12-acre industrial outdoor market offering local shops, food and drinks will be home to a wine co-op and new restaurant even with new mandates that restrict indoor dining in restaurants and bars.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The wine bar, Region, is slated to open on July 25th next to Golden State Cider. Offering 50 different wines from Sonoma County, Region works with specific winemakers from 14 of Sonoma County’s 19 appellations to make sure the wines represent the broad spectrum of the region - hence the name, says co-founder Kerry Thedorf. The wine bar will have two distinct spaces. One half will be a self-serve WineStation machine that has 50 wines that can be served in either a 1oz taste, a 2.5oz half glass, or a 5oz full glass going from full white to heavy red. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The second half of the space will act as a pop-up tasting room, where 25 wineries from around Sonoma County will have two weeks of the year in the summer and one week in the winter to to do a range of things from wine club dinners and tastings to special events. Thedorf explains that the two sides give customers the opportunity to “learn as much as you want to about wine or just hangout like you're at a brewery.” \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CChEE5CpP2v"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">The overall experience of the two sides is to create an approachable atmosphere where it doesn’t feel stuffy or too formal, but there are also lots of wine options, says Thedorf. While the WineStation space creates a fun and casual ambiance where folks can hangout and enjoy the space and each other's company, the other offers access and wine education directly with the winemakers who make the wines.\u003c/span>\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>\u003cspan style=\"font-weight: 400\">As for the restaurant, Blue Ridge Kitchen will open on July 28. The new California-inspired spot is taking the place of \u003ca href=\"https://legacy.northbaybusinessjournal.com/northbay/sonomacounty/9515716-181/restaurant-sonoma-county-floods-closing\">Zazu Kitchen & Farm\u003c/a>, which closed last year due to flooding. General Manager Eric Zahra describes the menu as “California comfort food with a southern drawl,” utilizing local farmers to create food with a southern slant. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The menu is still being finalized, but items include southern staples like fried green tomatoes, fried shrimp po’boys, mac and cheese, shrimp and grits, and fried chicken. There are also a few favorites from chef Matt D’Ambrosi tried, like smash burgers and ahi tuna tartare with black rice chips. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Both places had plans to utilize the industrial open space that makes The Barlow so unique. However, with the new mandates changing our dining experiences by the day they’ve both had to change course on how best to serve their customers.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Blue Ridge Kitchen will only have outdoor patio seating available with the 50 to 60 seats arranged to observe social distancing.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Region has rearranged the flow from the indoor bar to outdoor seating that includes a check in table. The WineMachine will only be available to pour before patrons are escorted to an outdoor seating area which occupies about 10 parking spaces. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138273/sebastopols-the-barlow-adds-a-winery-co-op-and-new-restaurant","authors":["11704"],"categories":["bayareabites_109","bayareabites_752","bayareabites_17082","bayareabites_1875"],"tags":["bayareabites_16557","bayareabites_744","bayareabites_14775","bayareabites_9091","bayareabites_289","bayareabites_16860","bayareabites_1377","bayareabites_16862","bayareabites_16861","bayareabites_14748","bayareabites_16596"],"featImg":"bayareabites_138275","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":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Northern California Wine Bootcamp Adventure: From Boonville to Sebastopol","datePublished":"2019-08-30T16:05:42.000Z","dateModified":"2019-08-30T16:18:50.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"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_134636":{"type":"posts","id":"bayareabites_134636","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134636","score":null,"sort":[1567123384000]},"guestAuthors":[],"slug":"secret-sebastopol-diner-is-a-culinary-gem","title":"Secret Sebastopol Diner is a Culinary Gem","publishDate":1567123384,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_133434,bayareabites_132612' label='More North Bay Eats']\u003cbr>\n\u003ci>by Heather Irwin\u003c/i>\u003c/p>\n\u003cp>Hidden in the suburban camouflage of northwest Sebastopol is a blip of a restaurant you’ve probably never noticed. Perched on a concrete jetty at the intersection of Highway 116 and Covert Lane in the Fiesta Market Center is Fandee’s Restaurant. You may have missed it behind the bank ATM and jigsaw puzzle of parking spots.\u003c/p>\n\u003cp>There’s limited signage other than a very necessary placard reading “Main Entrance” next to the front door. Clearly, I’m not the first person to pull on a service door or walk all the way around the building looking for a way into Fandee’s.\u003c/p>\n\u003cfigure id=\"attachment_134640\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/hi0719__fandees_salmon-1024x668.jpg\" alt=\"Salmon Roulade at Fandees Restaurant in Sebastopol.\" width=\"1024\" height=\"668\" class=\"size-full wp-image-134640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_salmon-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_salmon-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_salmon-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_salmon-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_salmon-1024x668-1020x665.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Salmon Roulade at Fandees Restaurant in Sebastopol. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Put on your culinary pith helmet and find a path, because this not-especially-noticable diner is a rare find. A longtime favorite of locals, this neighborhood diner has always been good, but a recent menu overhaul has grabbed the attention of diners who insisted I check it out again.\u003c/p>\n\u003cp>With prices between $7 and $24 (the sweet spot is around $13) Fandee’s isn’t trying to be a palace of haute cuisine. It’s creative comfort food that doesn’t have to be as good as it is. Fandee’s is about scratch-made cabernet sauces and tiramisu, salmon roulade with lentils in a creamy pan sauce and juicy fried chicken with hand-cut Kennebec fries.\u003c/p>\n\u003cfigure id=\"attachment_134641\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/hi0719__fandees_soup-1024x668.jpg\" alt=\"Onion soup at Fandees Restaurant in Sebastopol.\" width=\"1024\" height=\"668\" class=\"size-full wp-image-134641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_soup-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_soup-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_soup-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_soup-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_soup-1024x668-1020x665.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Onion soup at Fandees Restaurant in Sebastopol. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Owner Tarek Alrehani, 33, is as subdued as his restaurant. A native of Jordan, the soft-spoken cook came to California to work at his uncles’ diner, Adel’s at age 17. Learning the ropes of all-day dining, from pancakes to steak dinners, he set out on his own when the former Farmhouse diner (not to be confused with the Farmhouse Inn) closed in 2013.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After a six-month remodel, he renamed the diner in honor of his grandfather, Fandee. Spending his younger years on a Jordanian farm with his grandparents, he learned the value of eating fresh food grown on the property. Milk, he says, was purchased from Bedouins and made into cheese. The rest was from the gardens.\u003c/p>\n\u003cfigure id=\"attachment_134642\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/hi0719__fandees_mezze-1200x783.jpg\" alt=\"Mezze plate at Fandees in Sebastopol.\" width=\"1200\" height=\"783\" class=\"size-full wp-image-134642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_mezze-1200x783.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_mezze-1200x783-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_mezze-1200x783-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_mezze-1200x783-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_mezze-1200x783-1020x666.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Mezze plate at Fandees in Sebastopol. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while there are a handful of Middle Eastern dishes inspired by his family — the hummus on the mezze plate is his mother’s recipe — and there is an eggplant shakshuka on the breakfast menu, the menu is mostly all-American.\u003c/p>\n\u003cp>Alrehani works out each recipe, focusing on using fresh, local ingredients to make the food he and his family would want.\u003c/p>\n\u003cp>“We know how much a family with two kids can afford,” said Alrehani. “But we want to cook it like I’d cook at home, preparing each plate. This is what I want for my family,” he said.\u003c/p>\n\u003cfigure id=\"attachment_134645\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/hi0719__fandees_lavacake2-1200x783.jpg\" alt=\"Chocolate lava cake at Fandees Restaurant in Sebastopol.\" width=\"1200\" height=\"783\" class=\"size-full wp-image-134645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_lavacake2-1200x783.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_lavacake2-1200x783-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_lavacake2-1200x783-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_lavacake2-1200x783-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_lavacake2-1200x783-1020x666.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate lava cake at Fandees Restaurant in Sebastopol. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Best Bets\u003c/h2>\n\u003cp>Portions are generous (not ridiculous), so prepare to bring an appetite and go home with leftovers.\u003c/p>\n\u003cp>\u003cb>Salmon Tournade with Lentils ($20):\u003c/b> The menu description does no justice to this dish. A filet of salmon is tied into a round disc, pan fried and set atop creamy lentils in a cast iron skillet. The green lentils have give, but don’t turn to mush, swimming in the tart cream sauce. The bite of peppery arugula completes the power-packed punch of flavor.\u003c/p>\n\u003cp>\u003cb>Fried Chicken ($17):\u003c/b> So many chefs try way too hard to get this simple dish right. Brined in lemon and honey and pressure cooked with a light crust, it’s crispy, light and juicier than a summer peach.\u003c/p>\n\u003cp>\u003cb>Corn Fritters ($7):\u003c/b> Pops of sweet yellow corn stud a lightly spiced jalapeño and cheddar batter. Hush puppies look hang dog next to these corn balls.\u003c/p>\n\u003cp>\u003cb>French Onion Gratinée ($7):\u003c/b> This deceptively simple savory-sweet stew is actually a complicated dance of long-caramelized onions and beef broth with a whisper of wine and a sliver of bread below a bubbling cape of Gruyere cheese. This isn’t exactly that, but it’s surprisingly excellent and grandmotherly in its warmth.\u003c/p>\n\u003cp>\u003cb>Mediterranean Mezze ($10):\u003c/b> A true Mediterranean platter with warmed pita bread, Kalamata olives, briney Feta cheese and a creamy hummus from Tarek’s mother’s recipe.\u003c/p>\n\u003cp>\u003cb>Tiramisu ($7):\u003c/b> Rich mascarpone cream with plenty of strong coffee. Less sugar makes it easy to eat the whole piece.\u003c/p>\n\u003cp>\u003cb>Ribeye Steak with cabernet reduction sauce, sour cream mashed potatoes ($24):\u003c/b> A bronto-sized slab that’s cooked perfectly. Mashed potatoes are other-worldly.\u003c/p>\n\u003cfigure id=\"attachment_134639\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/hi0719__fandees_slider-1200x783.jpg\" alt=\"Beef sliders at Fandees Restaurant in Sebastopol.\" width=\"1200\" height=\"783\" class=\"size-full wp-image-134639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_slider-1200x783.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_slider-1200x783-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_slider-1200x783-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_slider-1200x783-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_slider-1200x783-1020x666.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Beef sliders at Fandees Restaurant in Sebastopol. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Other great bites\u003c/h2>\n\u003cp>Sliders ($12) with balsamic onion jam, cheddar and whole grain mustard; Chicken citrus salad ($13) with chicken breast, oranges, cranberries, blue cheese and citrus vinaigrette; Pork chop with honey mustard glaze, pear chutney and smashed potatoes ($18).\u003c/p>\n\u003cp>\u003cb>Overall:\u003c/b> Surprisingly excellent cafe cuisine at a family-friendly diner makes this neighborhood spot a special find.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"fandeesrestaurant.com\">Fandees Restaurant\u003c/a>\u003c/b>\u003cbr>\n7824 Covert Lane\u003cbr>\nSebastopol, CA\u003cbr>\nOpen daily from 7 a.m. to 9 p.m. for breakfast, lunch and dinner\u003cbr>\n(707) 829-2642\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/secret-sebastopol-diner-is-a-culinary-gem/\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Hidden in the suburban camouflage of northwest Sebastopol is a blip of a restaurant you’ve probably never noticed.","status":"publish","parent":0,"modified":1567123384,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":899},"headData":{"title":"Secret Sebastopol Diner is a Culinary Gem | KQED","description":"Hidden in the suburban camouflage of northwest Sebastopol is a blip of a restaurant you’ve probably never noticed.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Secret Sebastopol Diner is a Culinary Gem","datePublished":"2019-08-30T00:03:04.000Z","dateModified":"2019-08-30T00:03:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"134636 https://ww2.kqed.org/bayareabites/?p=134636","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/08/29/secret-sebastopol-diner-is-a-culinary-gem/","disqusTitle":"Secret Sebastopol Diner is a Culinary Gem","path":"/bayareabites/134636/secret-sebastopol-diner-is-a-culinary-gem","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_133434,bayareabites_132612","label":"More North Bay Eats "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>by Heather Irwin\u003c/i>\u003c/p>\n\u003cp>Hidden in the suburban camouflage of northwest Sebastopol is a blip of a restaurant you’ve probably never noticed. Perched on a concrete jetty at the intersection of Highway 116 and Covert Lane in the Fiesta Market Center is Fandee’s Restaurant. You may have missed it behind the bank ATM and jigsaw puzzle of parking spots.\u003c/p>\n\u003cp>There’s limited signage other than a very necessary placard reading “Main Entrance” next to the front door. Clearly, I’m not the first person to pull on a service door or walk all the way around the building looking for a way into Fandee’s.\u003c/p>\n\u003cfigure id=\"attachment_134640\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/hi0719__fandees_salmon-1024x668.jpg\" alt=\"Salmon Roulade at Fandees Restaurant in Sebastopol.\" width=\"1024\" height=\"668\" class=\"size-full wp-image-134640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_salmon-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_salmon-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_salmon-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_salmon-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_salmon-1024x668-1020x665.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Salmon Roulade at Fandees Restaurant in Sebastopol. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Put on your culinary pith helmet and find a path, because this not-especially-noticable diner is a rare find. A longtime favorite of locals, this neighborhood diner has always been good, but a recent menu overhaul has grabbed the attention of diners who insisted I check it out again.\u003c/p>\n\u003cp>With prices between $7 and $24 (the sweet spot is around $13) Fandee’s isn’t trying to be a palace of haute cuisine. It’s creative comfort food that doesn’t have to be as good as it is. Fandee’s is about scratch-made cabernet sauces and tiramisu, salmon roulade with lentils in a creamy pan sauce and juicy fried chicken with hand-cut Kennebec fries.\u003c/p>\n\u003cfigure id=\"attachment_134641\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/hi0719__fandees_soup-1024x668.jpg\" alt=\"Onion soup at Fandees Restaurant in Sebastopol.\" width=\"1024\" height=\"668\" class=\"size-full wp-image-134641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_soup-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_soup-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_soup-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_soup-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_soup-1024x668-1020x665.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Onion soup at Fandees Restaurant in Sebastopol. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Owner Tarek Alrehani, 33, is as subdued as his restaurant. A native of Jordan, the soft-spoken cook came to California to work at his uncles’ diner, Adel’s at age 17. Learning the ropes of all-day dining, from pancakes to steak dinners, he set out on his own when the former Farmhouse diner (not to be confused with the Farmhouse Inn) closed in 2013.\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>After a six-month remodel, he renamed the diner in honor of his grandfather, Fandee. Spending his younger years on a Jordanian farm with his grandparents, he learned the value of eating fresh food grown on the property. Milk, he says, was purchased from Bedouins and made into cheese. The rest was from the gardens.\u003c/p>\n\u003cfigure id=\"attachment_134642\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/hi0719__fandees_mezze-1200x783.jpg\" alt=\"Mezze plate at Fandees in Sebastopol.\" width=\"1200\" height=\"783\" class=\"size-full wp-image-134642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_mezze-1200x783.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_mezze-1200x783-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_mezze-1200x783-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_mezze-1200x783-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_mezze-1200x783-1020x666.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Mezze plate at Fandees in Sebastopol. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while there are a handful of Middle Eastern dishes inspired by his family — the hummus on the mezze plate is his mother’s recipe — and there is an eggplant shakshuka on the breakfast menu, the menu is mostly all-American.\u003c/p>\n\u003cp>Alrehani works out each recipe, focusing on using fresh, local ingredients to make the food he and his family would want.\u003c/p>\n\u003cp>“We know how much a family with two kids can afford,” said Alrehani. “But we want to cook it like I’d cook at home, preparing each plate. This is what I want for my family,” he said.\u003c/p>\n\u003cfigure id=\"attachment_134645\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/hi0719__fandees_lavacake2-1200x783.jpg\" alt=\"Chocolate lava cake at Fandees Restaurant in Sebastopol.\" width=\"1200\" height=\"783\" class=\"size-full wp-image-134645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_lavacake2-1200x783.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_lavacake2-1200x783-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_lavacake2-1200x783-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_lavacake2-1200x783-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_lavacake2-1200x783-1020x666.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate lava cake at Fandees Restaurant in Sebastopol. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Best Bets\u003c/h2>\n\u003cp>Portions are generous (not ridiculous), so prepare to bring an appetite and go home with leftovers.\u003c/p>\n\u003cp>\u003cb>Salmon Tournade with Lentils ($20):\u003c/b> The menu description does no justice to this dish. A filet of salmon is tied into a round disc, pan fried and set atop creamy lentils in a cast iron skillet. The green lentils have give, but don’t turn to mush, swimming in the tart cream sauce. The bite of peppery arugula completes the power-packed punch of flavor.\u003c/p>\n\u003cp>\u003cb>Fried Chicken ($17):\u003c/b> So many chefs try way too hard to get this simple dish right. Brined in lemon and honey and pressure cooked with a light crust, it’s crispy, light and juicier than a summer peach.\u003c/p>\n\u003cp>\u003cb>Corn Fritters ($7):\u003c/b> Pops of sweet yellow corn stud a lightly spiced jalapeño and cheddar batter. Hush puppies look hang dog next to these corn balls.\u003c/p>\n\u003cp>\u003cb>French Onion Gratinée ($7):\u003c/b> This deceptively simple savory-sweet stew is actually a complicated dance of long-caramelized onions and beef broth with a whisper of wine and a sliver of bread below a bubbling cape of Gruyere cheese. This isn’t exactly that, but it’s surprisingly excellent and grandmotherly in its warmth.\u003c/p>\n\u003cp>\u003cb>Mediterranean Mezze ($10):\u003c/b> A true Mediterranean platter with warmed pita bread, Kalamata olives, briney Feta cheese and a creamy hummus from Tarek’s mother’s recipe.\u003c/p>\n\u003cp>\u003cb>Tiramisu ($7):\u003c/b> Rich mascarpone cream with plenty of strong coffee. Less sugar makes it easy to eat the whole piece.\u003c/p>\n\u003cp>\u003cb>Ribeye Steak with cabernet reduction sauce, sour cream mashed potatoes ($24):\u003c/b> A bronto-sized slab that’s cooked perfectly. Mashed potatoes are other-worldly.\u003c/p>\n\u003cfigure id=\"attachment_134639\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/hi0719__fandees_slider-1200x783.jpg\" alt=\"Beef sliders at Fandees Restaurant in Sebastopol.\" width=\"1200\" height=\"783\" class=\"size-full wp-image-134639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_slider-1200x783.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_slider-1200x783-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_slider-1200x783-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_slider-1200x783-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_slider-1200x783-1020x666.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Beef sliders at Fandees Restaurant in Sebastopol. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Other great bites\u003c/h2>\n\u003cp>Sliders ($12) with balsamic onion jam, cheddar and whole grain mustard; Chicken citrus salad ($13) with chicken breast, oranges, cranberries, blue cheese and citrus vinaigrette; Pork chop with honey mustard glaze, pear chutney and smashed potatoes ($18).\u003c/p>\n\u003cp>\u003cb>Overall:\u003c/b> Surprisingly excellent cafe cuisine at a family-friendly diner makes this neighborhood spot a special find.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"fandeesrestaurant.com\">Fandees Restaurant\u003c/a>\u003c/b>\u003cbr>\n7824 Covert Lane\u003cbr>\nSebastopol, CA\u003cbr>\nOpen daily from 7 a.m. to 9 p.m. for breakfast, lunch and dinner\u003cbr>\n(707) 829-2642\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/secret-sebastopol-diner-is-a-culinary-gem/\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134636/secret-sebastopol-diner-is-a-culinary-gem","authors":["11349"],"categories":["bayareabites_1653","bayareabites_10028","bayareabites_15155","bayareabites_1807","bayareabites_61"],"tags":["bayareabites_16457","bayareabites_10264","bayareabites_3472","bayareabites_1377","bayareabites_16340"],"featImg":"bayareabites_134638","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":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Northern California Wine Bootcamp Adventure: From Healdsburg to Boonville","datePublished":"2019-08-29T16:42:14.000Z","dateModified":"2019-09-03T19:35:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"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":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Northern California Wine Bootcamp Adventure: From Healdsburg to Calistoga (And Back)","datePublished":"2019-08-28T15:36:05.000Z","dateModified":"2019-08-29T16:57:53.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"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":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Northern California Wine Bootcamp Adventure","datePublished":"2019-08-27T16:03:30.000Z","dateModified":"2019-09-04T20:30:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"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_51108":{"type":"posts","id":"bayareabites_51108","meta":{"index":"posts_1591205157","site":"bayareabites","id":"51108","score":null,"sort":[1353592857000]},"guestAuthors":[],"slug":"local-hard-cider-for-thanksgiving-tilted-shed-ciderworks","title":"Local Hard Cider for Thanksgiving: Tilted Shed Ciderworks","publishDate":1353592857,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_51773\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/variety-apples640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/variety-apples640.jpg\" alt=\"A mix of local apples goes in the cider. Photo: Ellen Cavalli\" title=\"A mix of local apples goes in the cider. Photo: Ellen Cavalli\" width=\"560\" class=\"size-full wp-image-51773\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A mix of local apples goes in the cider. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>What are you drinking for Thanksgiving? Local cooking teacher Mary Risley \u003ca href=\"http://www.youtube.com/watch?v=foA0MGUbYH0\">may swear by Pinot Noir\u003c/a>, other wine writers by \u003ca href=\"http://www.nytimes.com/2012/11/21/dining/thanksgiving-wines-for-when-you-didnt-plan-ahead.html\">Ravenswood Zin or Oregon whites\u003c/a>, but this year, my guests will be toasting with dry, autumn-golden hard cider made by the husband and wife team of Scott Heath and Ellen Cavalli of Sebastopol's \u003ca href=\"http://www.tiltedshed.com\">Tilted Shed Ciderworks\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_51772\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tilted-family800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tilted-family800.jpg\" alt=\"Scott Heath, Ellen Cavalli, and Ben. Photo: Miya Endo\" title=\"Scott Heath, Ellen Cavalli, and Ben. Photo: Miya Endo\" width=\"560\" class=\"size-full wp-image-51772\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scott Heath, Ellen Cavalli, and Ben. Photo: Miya Endo\u003c/figcaption>\u003c/figure>\n\u003cp>Why cider, right now? Appropriately for a harvest festival, it's local, made from a wide variety of apples grown and gleaned around Sebastopol, an area that put Sonoma on the map as an apple-growing region before gaining fame for its grapes. In celebrating this uniquely American holiday, it always seems particularly appropriate to go all-American from plate to glass. Save the French champagne (or French ciders) for New Year's; for Thanksgiving, let's toast with what America has to offer. Already planned your sit-down dinner's wines? Well, nothing goes better with the weekend's turkey-and-cranberry sandwiches than a tangy quaff of lightly chilled cider. \u003c/p>\n\u003cp>And cider, particularly hard cider, has a long but mostly forgotten history as a favorite American beverage, especially during the Colonial era. Settling in the Northeast, where apples, both wild and planted, grew readily, British-born colonists--especially those from the southwest of England, \u003ca href=\"http://www.guardian.co.uk/lifeandstyle/2012/feb/24/short-guide-to-british-cider\">renowned for its ciders\u003c/a>--lost no time in pressing and fermenting the juice of the fruit they found, especially since the often bitter and tannic wild apples made the best hard cider. Generally fairly low in alcohol, cider was an everyday drink, made at home and served at taverns.\u003c/p>\n\u003cp>It wasn't until large-scale grain farming took over the Midwest, along with a influx of beer-drinking German immigrant farmers--that beer nudged out cider as the American drink of choice. \u003c/p>\n\u003cp>But lately, cider's been \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/08/164599735/americans-rediscover-the-kick-of-hard-cider\">having a revival\u003c/a> in the Bay Area. There's San Francisco's recently opened \u003ca href=\"http://www.upcidersf.com/\">Upcider\u003c/a>, a cider-focused gastropub in Polk Gulch. At organic heirloom apple farm \u003ca href=\"http://www.devotogardens.com/\">Devoto Gardens\u003c/a>, family member Jolie Devoto just launched Apple Sauced, a hard cider pressed from their own Gravenstein apples. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And Tilted Shed, which started bottling professionally in 2011, now has three varieties in its product line: Lost Orchard Dry Cider, January Barbecue Smoked Cider, and Graviva! Semidry Cider, made from Gravensteins. This past harvest season, they pressed over 1000 gallons of cider, a three-fold increase over the previous year. In early 2013, they'll be releasing 2012's January Barbecue Smoked Cider; the remaining three varieties, including a new, as-yet-unnamed blend, will be released throughout the year. \u003c/p>\n\u003cfigure id=\"attachment_51770\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4758.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4758.jpg\" alt=\"Carboys of cider during the fermentation process. Photo: Ellen Cavalli\" title=\"Carboys of cider during the fermentation process. Photo: Ellen Cavalli\" width=\"560\" class=\"size-full wp-image-51770\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carboys of cider during the fermentation process. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>So, how did Heath and Cavalli end up as artisanal cider makers, tracking down the fruit of abandoned orchards like treasure hunters diving around a sunken Spanish galleon? Blame it on the pickles, the homesteaders' gateway ferment. \u003c/p>\n\u003cp>Born in Northern California, Heath and Cavalli started homesteading in rural New Mexico, doing some small market farming, always on the lookout for new projects. \"We liked making our own food,\" noted Cavalli, and after pickling and making sauerkraut, making a small batch of hard cider from a mixed batch of local apples seemed like a fun next step. Much to their surprise, their first, casual effort was good. Much better than they expected, in fact, and they quickly \"became obsessed\" with cider-making. \u003c/p>\n\u003cp>When they thought about moving back to California, they knew it would have to be somewhere with apple-growing potential, which led them to a several-acre property near Forestville, good land but affordable because the rundown house was barely habitable. Undaunted, they moved in and starting the renovation themselves. The house is comfortable now, surrounded by both spreading oaks and wandering chickens, with a vegetable garden and spindly rows of newly grafted and planted apple trees, the hopes of the future Tilted Shed cider orchard. \u003c/p>\n\u003cp>One afternoon last month, Scott and Ellen took a moment between apple pick-ups to share some of last year's batch of cider, serving it with cheese made by their friends Joel and Carleen Weirauch, nearby Petaluma ranchers and cheesemakers who trade their \u003ca href=\"http://www.weirauchfarm.com/Weirauch_Farm_%26_Creamery/CHEESE.html\">cheese\u003c/a> for culled apples and pomace to feed to their pasture-raised sheep. On the table are apples of all sizes and shapes, every taste from pleasantly sweet-tart to mouth-puckeringly bitter. There was Porter's Perfection and Kingston Black, bittersweet English cider apples popular in Victorian times; Kidd's Orange Red, an early-20th century New Zealand-bred cross between Cox's Orange Pippin, a classic English dessert apple, and the original American Delicious, first bred in 1870; and Nehou, an early-20th century French cider apple.\u003c/p>\n\u003cfigure id=\"attachment_51759\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4184.jpg\" alt=\"Boxes of Sebastopol apples. Photo: Ellen Cavalli\" title=\"Boxes of Sebastopol apples. Photo: Ellen Cavalli\" width=\"400\" class=\"size-full wp-image-51759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boxes of Sebastopol apples. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>The trickiest part of cider-making, says Heath, was sourcing the fruit. It will take several years, at least, before their own trees start bearing enough fruit to supply all their cider-making needs. The challenge, until then, is that the best cider apples--typically bitter, dense-fleshed, and astringently tannic, with many heirloom varieties dating back to the 17th and 18th centuries--have all but disappeared from commercial orchards and nurseries, replaced by sweeter, juicier varieties bred for out-of-hand eating. Pleasant cider can, of course, be made from sweet apples, but, just as wine needs tannic grapes to give it structure, so Heath tries to use a mixture of bitter, bittersweet, sharp, and sweet apples to give his slow-aged cider the desired complexity and depth. \u003c/p>\n\u003cp>\"It's a treasure hunt,\" said Heath. \"We talk to everyone,\" starting with local nursery \u003ca href=\"http://www.treesofantiquity.com\">Trees of Antiquity\u003c/a>, originally the Sonoma Antique Apple Nursery, a longtime resource for professionals and hobbyists alike seeking out romantically named, hard-to-find varieties like Ashmead's Kernel, Coe's Golden Drop, Maiden Blush, Pink Pearl, and Belle de Boskoop.\u003c/p>\n\u003cp>It helped, too, that they'd moved to a region with a history of apple growing, where disused and abandoned orchards still lingered, untended but stubbornly fruiting in overgrown pastures and forgotten lots, and where local farmers had sharp eyes and long memories for what might have been planted and where. There's also the legacy of Luther Burbank, the agricultural pioneer and prolific plant breeder, who established his \u003ca href=\"http://www.wschsgrf.org/luther-burbank-gold-ridge-experiment-farm\">Gold Ridge Experimental Farm\u003c/a> in Sebastopol in 1885.\u003c/p>\n\u003cp>It's no coincidence that most hard cider in the US comes from apples grown in the Northeast, Upper Midwest, and the drier, chillier parts of the Pacific Northwest. To thrive, many apple tree varieties need the dormancy period provided by a long, cold winter, longer and colder than what the California coast can provide. Discovering what varieties could grow, and grow well, in Sonoma's mild climate became just as important as figuring out the finer details of aging, blending, and fermenting the final juice. \u003c/p>\n\u003cp>Like all good treasure-hunting foragers, Heath and Cavalli show me photos but won't reveal the exact location of the place that inspired their Lost Orchard Dry Cider, except to speculate that it must have been planted by a would-be cidermaker whose dream never quite came to fruition. Almost hidden by weeds and brush along the Russian River, the unpruned, unloved trees were nevertheless a treasure trove of elegantly pedigreed varieties: Roxbury Russet, Nehou, Muscat de Bernay, and more. \u003c/p>\n\u003cp>Other apples came from Stan Devoto, himself a devotee of old, obscure and delicious apple varieties. In his orchards grow dozens of heirloom varieties like Arkansas Black, Black Twig, Hudson Golden Gem, and Esopus Spitzenburg, all once reknowned for their complex flavors, now pushed aside in the greater marketplace in favor of the sugary, juicebox-sweet pleasures of Fuji and Gala. \u003c/p>\n\u003cp>And plenty of practical advice came from Tim and Karen Bates of the \u003ca href=\"http://www.philoapplefarm.com/\">Apple Farm\u003c/a> in Philo, near Mendocino. Just as Peggy Smith and Sue Conley of \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> are the go-to sources for so many fledging North Bay cheesemakers, so the Bates have become gurus for local cidermakers, generous in sharing the knowledge they've gleaned over 25 years as small-scale, hands-on apple farmers and cider makers. (For more on their cider, read this \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/30/philo-apple-farm-hard-cider-ahhhhh/\">Bay Area Bites post\u003c/a> from 2008.) \u003c/p>\n\u003cp>The local cider-making community is still a small one, especially in the North Bay and Wine Country, where wine and craft beers dominate. This means there's plenty of room for newcomers: Heath will be joining Jolie Devoto and Tim Bates in a panel discussion of \u003ca href=\"http://ecofarm2013.org/event/hard-cider-revival-of-a-nearly-lost-art/\">Hard Cider: Revival of a Nearly Lost Art\u003c/a> at the \u003ca href=\"http://ecofarm2013.org\">2013 EcoFarm Conference\u003c/a> on Jan 25, 2013, at 10:30AM.\u003c/p>\n\u003cp>During Sonoma's apple season--from mid August to late October--Heath and Cavalli process and press whenever a big enough load of apples comes in. It's not always easy, given their numerous other commitments: raising a young son, continuing the renovations on their house, grafting and planting more trees in their two-acre orchard, tending a small flock of babydoll sheep (who will, in future, munch down the weeds between the trees), and meeting the deadlines of their bill-paying work--Cavalli as a book editor, copyeditor, and proofreader, Heath as an artist and printmaker. (The bottle labels' exuberant woodcuts and lettering are Heath's work, while Cavalli handles Tilted Shed's marketing and communications). \u003c/p>\n\u003cfigure id=\"attachment_51775\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sheep800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sheep800.jpg\" alt=\"Babydoll sheep Pomona, Hera, and Seamus eating hay. Photo: Stephanie Rosenbaum\" title=\"Babydoll sheep Pomona, Hera, and Seamus eating hay. Photo: Stephanie Rosenbaum\" width=\"560\" class=\"size-full wp-image-51775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Babydoll sheep Pomona, Hera, and Seamus eating hay. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Still, the harvest doesn't wait, and so, as soon as boxes of apples arrived, whether scavenged, foraged, or bought from local farms, so begins the days-long process of washing, culling, grinding, pressing, and finally fermenting. It helps that the commercial facility they rent is just minutes from their house in Forestville. Even better, the 700-foot space, once a winery, came with a county use permit for making up to 1200 gallons of cider for sale. \"The stars aligned,\" said Cavalli, who discovered the listing on Craigslist. \u003c/p>\n\u003cfigure id=\"attachment_51761\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4253.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4253.jpg\" alt=\"Apple washing tub. Photo: Ellen Cavalli\" title=\"Apple washing tub. Photo: Ellen Cavalli\" width=\"400\" class=\"size-full wp-image-51761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apple washing tub. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>Stripped down, the process goes something like this: First, the apples are poured into big black rubber tubs and washed, then spread out on tables to be sorted and culled, removing any rotten or overly bruised fruit. \u003c/p>\n\u003cfigure id=\"attachment_51764\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4740.jpg\" alt=\"Ellen Cavalli sorting and culling. Photo: Scott Heath\" title=\"Ellen Cavalli sorting and culling. Photo: Scott Heath \" width=\"560\" class=\"size-full wp-image-51764\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ellen Cavalli sorting and culling. Photo: Scott Heath\u003c/figcaption>\u003c/figure>\n\u003cp>The apples are shredded in a commercial grinder with a .5 horsepower motor, filling 5-gallon buckets with \"a nice fine pomace.\" \u003c/p>\n\u003cfigure id=\"attachment_51766\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4746.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4746.jpg\" alt=\"Grinding apples before pressing. Photo: Ellen Cavalli\" title=\"Grinding apples before pressing. Photo: Ellen Cavalli \" width=\"400\" class=\"size-full wp-image-51766\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grinding apples before pressing. Photo: Ellen Cavalli \u003c/figcaption>\u003c/figure>\n\u003cp>Thick piles of shredded fruit are wrapped in heavy cloth, then each wrapped bundle is stacked one above the other on hand-built racks in the hydraulic press. \u003c/p>\n\u003cfigure id=\"attachment_51767\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4747.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4747.jpg\" alt=\"Wrapping ground apples for pressing. Photo: Ellen Cavalli\" title=\"Wrapping ground apples for pressing. Photo: Ellen Cavalli \" width=\"560\" class=\"size-full wp-image-51767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrapping ground apples for pressing. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>Hooked up to a compressor, the cloth-wrapped bundles are slowly squeezed down, amber juice running out. Fermentation, blending and aging follows, stretched out through the end of autumn into the following spring. \u003c/p>\n\u003cfigure id=\"attachment_51769\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4753.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4753.jpg\" alt=\"Fresh cider squeezed out by the press. Photo: Ellen Cavalli\" title=\"Fresh cider squeezed out by the press. Photo: Ellen Cavalli\" width=\"560\" class=\"size-full wp-image-51769\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh cider squeezed out by the press. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_51797\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://www.tiltedshed.com/our-ciders.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cider-labels.jpg\" alt=\"Three varieties of Tilted Shed bottled cider\" title=\"Three varieties of Tilted Shed bottled cider\" width=\"250\" height=\"333\" class=\"size-full wp-image-51797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three varieties of Tilted Shed cider. Photo courtesy of Tilted Shed Ciderworks\u003c/figcaption>\u003c/figure>\n\u003cp>For their \u003cstrong>January Barbecue Smoked Cider\u003c/strong>, a few apples are sliced and smoked gently over pear wood, then added to the cider as it ages. The result is \"the only bottled smoked cider in the U.S.,\" according to Heath, a tangy, aromatic pour with a hint of smoke to it, just enough of a whiff to inspire a pairing with a good grilled sausage or juicy burger. \u003c/p>\n\u003cp>\u003cstrong>Graviva!\u003c/strong>, a semi-dry cider made with Sebastopol's locally celebrated Gravenstein apple, is a perfect aperitif or dessert sparkler, just lightly off-dry, effervescent and lively. \u003c/p>\n\u003cp>My everyday cider, however, would have to be the \u003cstrong>Lost Orchard\u003c/strong>, complex and fragrant, with a depth of flavor usually saved for wine-priced French ciders from Normandy, home of Calvados, a potent apple brandy. \u003c/p>\n\u003cp>So happy Thanksgiving, and whether you're smoking or brining, enjoying turkey or tofurkey, raise a glass to drinking locally.\u003cbr clear=\"all\"> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.tiltedshed.com/\">\u003cstrong>Tilted Shed Ciderworks\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Tilted-Shed-Ciderworks/145205622223552\">Tilted Shed Ciderworks\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tiltedshed\">@tiltedshed\u003c/a>\u003cbr>\n\u003cem>Tilted Shed ciders can be found in the East Bay at both \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> locations, and in Sonoma at \u003ca href=\"http://www.andysproduce.com/\">Andy's Fruit Market\u003c/a> in Sebastopol.\u003c/em> Tilted Shed cider is also on the menu at \u003ca href=\"http://www.upcidersf.com\">Upcider\u003c/a> bar in San Francisco. \u003c/p>\n\n","blocks":[],"excerpt":"What are you drinking for Thanksgiving? This year, I'm toasting with dry, autumn-golden hard cider made by Sebastopol's Tilted Shed Ciderworks, as craft cider makes a comeback in the Bay Area. ","status":"publish","parent":0,"modified":1354648293,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":2037},"headData":{"title":"Local Hard Cider for Thanksgiving: Tilted Shed Ciderworks | KQED","description":"What are you drinking for Thanksgiving? This year, I'm toasting with dry, autumn-golden hard cider made by Sebastopol's Tilted Shed Ciderworks, as craft cider makes a comeback in the Bay Area. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Local Hard Cider for Thanksgiving: Tilted Shed Ciderworks","datePublished":"2012-11-22T14:00:57.000Z","dateModified":"2012-12-04T19:11:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"51108 http://blogs.kqed.org/bayareabites/?p=51108","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/","disqusTitle":"Local Hard Cider for Thanksgiving: Tilted Shed Ciderworks","path":"/bayareabites/51108/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_51773\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/variety-apples640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/variety-apples640.jpg\" alt=\"A mix of local apples goes in the cider. Photo: Ellen Cavalli\" title=\"A mix of local apples goes in the cider. Photo: Ellen Cavalli\" width=\"560\" class=\"size-full wp-image-51773\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A mix of local apples goes in the cider. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>What are you drinking for Thanksgiving? Local cooking teacher Mary Risley \u003ca href=\"http://www.youtube.com/watch?v=foA0MGUbYH0\">may swear by Pinot Noir\u003c/a>, other wine writers by \u003ca href=\"http://www.nytimes.com/2012/11/21/dining/thanksgiving-wines-for-when-you-didnt-plan-ahead.html\">Ravenswood Zin or Oregon whites\u003c/a>, but this year, my guests will be toasting with dry, autumn-golden hard cider made by the husband and wife team of Scott Heath and Ellen Cavalli of Sebastopol's \u003ca href=\"http://www.tiltedshed.com\">Tilted Shed Ciderworks\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_51772\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tilted-family800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tilted-family800.jpg\" alt=\"Scott Heath, Ellen Cavalli, and Ben. Photo: Miya Endo\" title=\"Scott Heath, Ellen Cavalli, and Ben. Photo: Miya Endo\" width=\"560\" class=\"size-full wp-image-51772\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scott Heath, Ellen Cavalli, and Ben. Photo: Miya Endo\u003c/figcaption>\u003c/figure>\n\u003cp>Why cider, right now? Appropriately for a harvest festival, it's local, made from a wide variety of apples grown and gleaned around Sebastopol, an area that put Sonoma on the map as an apple-growing region before gaining fame for its grapes. In celebrating this uniquely American holiday, it always seems particularly appropriate to go all-American from plate to glass. Save the French champagne (or French ciders) for New Year's; for Thanksgiving, let's toast with what America has to offer. Already planned your sit-down dinner's wines? Well, nothing goes better with the weekend's turkey-and-cranberry sandwiches than a tangy quaff of lightly chilled cider. \u003c/p>\n\u003cp>And cider, particularly hard cider, has a long but mostly forgotten history as a favorite American beverage, especially during the Colonial era. Settling in the Northeast, where apples, both wild and planted, grew readily, British-born colonists--especially those from the southwest of England, \u003ca href=\"http://www.guardian.co.uk/lifeandstyle/2012/feb/24/short-guide-to-british-cider\">renowned for its ciders\u003c/a>--lost no time in pressing and fermenting the juice of the fruit they found, especially since the often bitter and tannic wild apples made the best hard cider. Generally fairly low in alcohol, cider was an everyday drink, made at home and served at taverns.\u003c/p>\n\u003cp>It wasn't until large-scale grain farming took over the Midwest, along with a influx of beer-drinking German immigrant farmers--that beer nudged out cider as the American drink of choice. \u003c/p>\n\u003cp>But lately, cider's been \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/08/164599735/americans-rediscover-the-kick-of-hard-cider\">having a revival\u003c/a> in the Bay Area. There's San Francisco's recently opened \u003ca href=\"http://www.upcidersf.com/\">Upcider\u003c/a>, a cider-focused gastropub in Polk Gulch. At organic heirloom apple farm \u003ca href=\"http://www.devotogardens.com/\">Devoto Gardens\u003c/a>, family member Jolie Devoto just launched Apple Sauced, a hard cider pressed from their own Gravenstein apples. \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>And Tilted Shed, which started bottling professionally in 2011, now has three varieties in its product line: Lost Orchard Dry Cider, January Barbecue Smoked Cider, and Graviva! Semidry Cider, made from Gravensteins. This past harvest season, they pressed over 1000 gallons of cider, a three-fold increase over the previous year. In early 2013, they'll be releasing 2012's January Barbecue Smoked Cider; the remaining three varieties, including a new, as-yet-unnamed blend, will be released throughout the year. \u003c/p>\n\u003cfigure id=\"attachment_51770\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4758.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4758.jpg\" alt=\"Carboys of cider during the fermentation process. Photo: Ellen Cavalli\" title=\"Carboys of cider during the fermentation process. Photo: Ellen Cavalli\" width=\"560\" class=\"size-full wp-image-51770\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carboys of cider during the fermentation process. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>So, how did Heath and Cavalli end up as artisanal cider makers, tracking down the fruit of abandoned orchards like treasure hunters diving around a sunken Spanish galleon? Blame it on the pickles, the homesteaders' gateway ferment. \u003c/p>\n\u003cp>Born in Northern California, Heath and Cavalli started homesteading in rural New Mexico, doing some small market farming, always on the lookout for new projects. \"We liked making our own food,\" noted Cavalli, and after pickling and making sauerkraut, making a small batch of hard cider from a mixed batch of local apples seemed like a fun next step. Much to their surprise, their first, casual effort was good. Much better than they expected, in fact, and they quickly \"became obsessed\" with cider-making. \u003c/p>\n\u003cp>When they thought about moving back to California, they knew it would have to be somewhere with apple-growing potential, which led them to a several-acre property near Forestville, good land but affordable because the rundown house was barely habitable. Undaunted, they moved in and starting the renovation themselves. The house is comfortable now, surrounded by both spreading oaks and wandering chickens, with a vegetable garden and spindly rows of newly grafted and planted apple trees, the hopes of the future Tilted Shed cider orchard. \u003c/p>\n\u003cp>One afternoon last month, Scott and Ellen took a moment between apple pick-ups to share some of last year's batch of cider, serving it with cheese made by their friends Joel and Carleen Weirauch, nearby Petaluma ranchers and cheesemakers who trade their \u003ca href=\"http://www.weirauchfarm.com/Weirauch_Farm_%26_Creamery/CHEESE.html\">cheese\u003c/a> for culled apples and pomace to feed to their pasture-raised sheep. On the table are apples of all sizes and shapes, every taste from pleasantly sweet-tart to mouth-puckeringly bitter. There was Porter's Perfection and Kingston Black, bittersweet English cider apples popular in Victorian times; Kidd's Orange Red, an early-20th century New Zealand-bred cross between Cox's Orange Pippin, a classic English dessert apple, and the original American Delicious, first bred in 1870; and Nehou, an early-20th century French cider apple.\u003c/p>\n\u003cfigure id=\"attachment_51759\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4184.jpg\" alt=\"Boxes of Sebastopol apples. Photo: Ellen Cavalli\" title=\"Boxes of Sebastopol apples. Photo: Ellen Cavalli\" width=\"400\" class=\"size-full wp-image-51759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boxes of Sebastopol apples. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>The trickiest part of cider-making, says Heath, was sourcing the fruit. It will take several years, at least, before their own trees start bearing enough fruit to supply all their cider-making needs. The challenge, until then, is that the best cider apples--typically bitter, dense-fleshed, and astringently tannic, with many heirloom varieties dating back to the 17th and 18th centuries--have all but disappeared from commercial orchards and nurseries, replaced by sweeter, juicier varieties bred for out-of-hand eating. Pleasant cider can, of course, be made from sweet apples, but, just as wine needs tannic grapes to give it structure, so Heath tries to use a mixture of bitter, bittersweet, sharp, and sweet apples to give his slow-aged cider the desired complexity and depth. \u003c/p>\n\u003cp>\"It's a treasure hunt,\" said Heath. \"We talk to everyone,\" starting with local nursery \u003ca href=\"http://www.treesofantiquity.com\">Trees of Antiquity\u003c/a>, originally the Sonoma Antique Apple Nursery, a longtime resource for professionals and hobbyists alike seeking out romantically named, hard-to-find varieties like Ashmead's Kernel, Coe's Golden Drop, Maiden Blush, Pink Pearl, and Belle de Boskoop.\u003c/p>\n\u003cp>It helped, too, that they'd moved to a region with a history of apple growing, where disused and abandoned orchards still lingered, untended but stubbornly fruiting in overgrown pastures and forgotten lots, and where local farmers had sharp eyes and long memories for what might have been planted and where. There's also the legacy of Luther Burbank, the agricultural pioneer and prolific plant breeder, who established his \u003ca href=\"http://www.wschsgrf.org/luther-burbank-gold-ridge-experiment-farm\">Gold Ridge Experimental Farm\u003c/a> in Sebastopol in 1885.\u003c/p>\n\u003cp>It's no coincidence that most hard cider in the US comes from apples grown in the Northeast, Upper Midwest, and the drier, chillier parts of the Pacific Northwest. To thrive, many apple tree varieties need the dormancy period provided by a long, cold winter, longer and colder than what the California coast can provide. Discovering what varieties could grow, and grow well, in Sonoma's mild climate became just as important as figuring out the finer details of aging, blending, and fermenting the final juice. \u003c/p>\n\u003cp>Like all good treasure-hunting foragers, Heath and Cavalli show me photos but won't reveal the exact location of the place that inspired their Lost Orchard Dry Cider, except to speculate that it must have been planted by a would-be cidermaker whose dream never quite came to fruition. Almost hidden by weeds and brush along the Russian River, the unpruned, unloved trees were nevertheless a treasure trove of elegantly pedigreed varieties: Roxbury Russet, Nehou, Muscat de Bernay, and more. \u003c/p>\n\u003cp>Other apples came from Stan Devoto, himself a devotee of old, obscure and delicious apple varieties. In his orchards grow dozens of heirloom varieties like Arkansas Black, Black Twig, Hudson Golden Gem, and Esopus Spitzenburg, all once reknowned for their complex flavors, now pushed aside in the greater marketplace in favor of the sugary, juicebox-sweet pleasures of Fuji and Gala. \u003c/p>\n\u003cp>And plenty of practical advice came from Tim and Karen Bates of the \u003ca href=\"http://www.philoapplefarm.com/\">Apple Farm\u003c/a> in Philo, near Mendocino. Just as Peggy Smith and Sue Conley of \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> are the go-to sources for so many fledging North Bay cheesemakers, so the Bates have become gurus for local cidermakers, generous in sharing the knowledge they've gleaned over 25 years as small-scale, hands-on apple farmers and cider makers. (For more on their cider, read this \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/30/philo-apple-farm-hard-cider-ahhhhh/\">Bay Area Bites post\u003c/a> from 2008.) \u003c/p>\n\u003cp>The local cider-making community is still a small one, especially in the North Bay and Wine Country, where wine and craft beers dominate. This means there's plenty of room for newcomers: Heath will be joining Jolie Devoto and Tim Bates in a panel discussion of \u003ca href=\"http://ecofarm2013.org/event/hard-cider-revival-of-a-nearly-lost-art/\">Hard Cider: Revival of a Nearly Lost Art\u003c/a> at the \u003ca href=\"http://ecofarm2013.org\">2013 EcoFarm Conference\u003c/a> on Jan 25, 2013, at 10:30AM.\u003c/p>\n\u003cp>During Sonoma's apple season--from mid August to late October--Heath and Cavalli process and press whenever a big enough load of apples comes in. It's not always easy, given their numerous other commitments: raising a young son, continuing the renovations on their house, grafting and planting more trees in their two-acre orchard, tending a small flock of babydoll sheep (who will, in future, munch down the weeds between the trees), and meeting the deadlines of their bill-paying work--Cavalli as a book editor, copyeditor, and proofreader, Heath as an artist and printmaker. (The bottle labels' exuberant woodcuts and lettering are Heath's work, while Cavalli handles Tilted Shed's marketing and communications). \u003c/p>\n\u003cfigure id=\"attachment_51775\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sheep800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sheep800.jpg\" alt=\"Babydoll sheep Pomona, Hera, and Seamus eating hay. Photo: Stephanie Rosenbaum\" title=\"Babydoll sheep Pomona, Hera, and Seamus eating hay. Photo: Stephanie Rosenbaum\" width=\"560\" class=\"size-full wp-image-51775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Babydoll sheep Pomona, Hera, and Seamus eating hay. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Still, the harvest doesn't wait, and so, as soon as boxes of apples arrived, whether scavenged, foraged, or bought from local farms, so begins the days-long process of washing, culling, grinding, pressing, and finally fermenting. It helps that the commercial facility they rent is just minutes from their house in Forestville. Even better, the 700-foot space, once a winery, came with a county use permit for making up to 1200 gallons of cider for sale. \"The stars aligned,\" said Cavalli, who discovered the listing on Craigslist. \u003c/p>\n\u003cfigure id=\"attachment_51761\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4253.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4253.jpg\" alt=\"Apple washing tub. Photo: Ellen Cavalli\" title=\"Apple washing tub. Photo: Ellen Cavalli\" width=\"400\" class=\"size-full wp-image-51761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apple washing tub. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>Stripped down, the process goes something like this: First, the apples are poured into big black rubber tubs and washed, then spread out on tables to be sorted and culled, removing any rotten or overly bruised fruit. \u003c/p>\n\u003cfigure id=\"attachment_51764\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4740.jpg\" alt=\"Ellen Cavalli sorting and culling. Photo: Scott Heath\" title=\"Ellen Cavalli sorting and culling. Photo: Scott Heath \" width=\"560\" class=\"size-full wp-image-51764\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ellen Cavalli sorting and culling. Photo: Scott Heath\u003c/figcaption>\u003c/figure>\n\u003cp>The apples are shredded in a commercial grinder with a .5 horsepower motor, filling 5-gallon buckets with \"a nice fine pomace.\" \u003c/p>\n\u003cfigure id=\"attachment_51766\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4746.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4746.jpg\" alt=\"Grinding apples before pressing. Photo: Ellen Cavalli\" title=\"Grinding apples before pressing. Photo: Ellen Cavalli \" width=\"400\" class=\"size-full wp-image-51766\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grinding apples before pressing. Photo: Ellen Cavalli \u003c/figcaption>\u003c/figure>\n\u003cp>Thick piles of shredded fruit are wrapped in heavy cloth, then each wrapped bundle is stacked one above the other on hand-built racks in the hydraulic press. \u003c/p>\n\u003cfigure id=\"attachment_51767\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4747.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4747.jpg\" alt=\"Wrapping ground apples for pressing. Photo: Ellen Cavalli\" title=\"Wrapping ground apples for pressing. Photo: Ellen Cavalli \" width=\"560\" class=\"size-full wp-image-51767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrapping ground apples for pressing. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>Hooked up to a compressor, the cloth-wrapped bundles are slowly squeezed down, amber juice running out. Fermentation, blending and aging follows, stretched out through the end of autumn into the following spring. \u003c/p>\n\u003cfigure id=\"attachment_51769\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4753.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4753.jpg\" alt=\"Fresh cider squeezed out by the press. Photo: Ellen Cavalli\" title=\"Fresh cider squeezed out by the press. Photo: Ellen Cavalli\" width=\"560\" class=\"size-full wp-image-51769\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh cider squeezed out by the press. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_51797\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://www.tiltedshed.com/our-ciders.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cider-labels.jpg\" alt=\"Three varieties of Tilted Shed bottled cider\" title=\"Three varieties of Tilted Shed bottled cider\" width=\"250\" height=\"333\" class=\"size-full wp-image-51797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three varieties of Tilted Shed cider. Photo courtesy of Tilted Shed Ciderworks\u003c/figcaption>\u003c/figure>\n\u003cp>For their \u003cstrong>January Barbecue Smoked Cider\u003c/strong>, a few apples are sliced and smoked gently over pear wood, then added to the cider as it ages. The result is \"the only bottled smoked cider in the U.S.,\" according to Heath, a tangy, aromatic pour with a hint of smoke to it, just enough of a whiff to inspire a pairing with a good grilled sausage or juicy burger. \u003c/p>\n\u003cp>\u003cstrong>Graviva!\u003c/strong>, a semi-dry cider made with Sebastopol's locally celebrated Gravenstein apple, is a perfect aperitif or dessert sparkler, just lightly off-dry, effervescent and lively. \u003c/p>\n\u003cp>My everyday cider, however, would have to be the \u003cstrong>Lost Orchard\u003c/strong>, complex and fragrant, with a depth of flavor usually saved for wine-priced French ciders from Normandy, home of Calvados, a potent apple brandy. \u003c/p>\n\u003cp>So happy Thanksgiving, and whether you're smoking or brining, enjoying turkey or tofurkey, raise a glass to drinking locally.\u003cbr clear=\"all\"> \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>\u003ca href=\"http://www.tiltedshed.com/\">\u003cstrong>Tilted Shed Ciderworks\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Tilted-Shed-Ciderworks/145205622223552\">Tilted Shed Ciderworks\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tiltedshed\">@tiltedshed\u003c/a>\u003cbr>\n\u003cem>Tilted Shed ciders can be found in the East Bay at both \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> locations, and in Sonoma at \u003ca href=\"http://www.andysproduce.com/\">Andy's Fruit Market\u003c/a> in Sebastopol.\u003c/em> Tilted Shed cider is also on the menu at \u003ca href=\"http://www.upcidersf.com\">Upcider\u003c/a> bar in San Francisco. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/51108/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1874","bayareabites_1763","bayareabites_1875"],"tags":["bayareabites_469","bayareabites_14760","bayareabites_8307","bayareabites_2987","bayareabites_1377","bayareabites_10888"],"featImg":"bayareabites_51771","label":"bayareabites"},"bayareabites_36430":{"type":"posts","id":"bayareabites_36430","meta":{"index":"posts_1591205157","site":"bayareabites","id":"36430","score":null,"sort":[1324194716000]},"guestAuthors":[],"slug":"holiday-gifts-from-the-farmers-market-sebastopol-and-marin-civic-center","title":"Holiday Gifts from the Farmers' Market: Sebastopol and Marin Civic Center ","publishDate":1324194716,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>No need to cross a bridge to go holiday shopping, all you lucky folk in Marin: you've got lots of great gifts right here at your local farmers' markets. Here's a few favorite seasonal treats for sale at the \u003ca href=\"http://www.sebastopolfarmmarket.org/Sebastopol_Farm_Market/Home.html\">Sebastopol\u003c/a> and \u003ca href=\"http://www.agriculturalinstitute.org/market-map/\">Marin Civic Center\u003c/a> markets this week. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/soapcheeseboard560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/soapcheeseboard560.jpg\" alt=\"soap and cheeseboard\" title=\"soap and cheeseboard\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36595\">\u003c/a>\u003c/p>\n\u003cp>Newcomers Joel and Carleen Weirauch of \u003ca href=\"http://www.weirauchfarm.com/Weirauch_Farm_%26_Creamery/home.html\">Weirauch Farm & Creamery\u003c/a> are already generating a buzz about their small-batch cow's-milk cheeses. Now, you can serve them in style on the handmade, one-of-a-kind oak cheeseboards they're selling this month. The boards are made from oak salvaged from a 100-year-old Kentucky tobacco barn, finished satiny-smooth with olive oil and beeswax ($35-55). Get to the market early enough, and you might be lucky enough to pick up a block or two of their flower-embossed soap, made from sheep's milk and local olive oil in scents like rose geranium, lemongrass, lavender, and star anise. The Weirauchs are raising a herd of dairy sheep in Petaluma; come next spring, once lambing starts, they'll be making their own farmstead sheep's milk cheeses, too. Find them on Sunday at Sebastopol and Thursday at Marin Civic Center. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/oliveoil560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/oliveoil560.jpg\" alt=\"olive oil\" title=\"olive oil\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36593\">\u003c/a>\u003c/p>\n\u003cp>Also at the sweet Sebastopol market: \u003ca href=\"http://www.terrasavia.com/olive_oil.html\">Terra Savia's\u003c/a> bright, peppery new-crop olive oil, made from organic olives grown along the Mendocino/Sonoma border and pressed just last month at Terra Savia's olive press in Hopland. This luscious \u003cem>olio nuovo\u003c/em> is a Tuscan-style treat that's perfect for dipping into with a chunk of fresh, crusty bread. Terra Salvia also offers several single-varietal olive oils as well as wildflower honey, olive-oil soaps and a soothing botanical salve for moisturizing winter-dry skin. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560a.jpg\" alt=\"sonoma chocolate\" title=\"sonoma chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36597\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560.jpg\" alt=\"Sonoma Chocolate\" title=\"Sonoma Chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36596\">\u003c/a>\u003c/p>\n\u003cp>And while you're there, don't miss the snappy, poinsetta-red boxes from \u003ca href=\"http://www.sonomachocolatiers.com\">Sonoma Chocolatiers\u003c/a>, filled with handmade, chocolate-dipped salted caramels ($20). You can also put together a chic assortment of truffles ($2.25 each) in nifty flavors like fig-cardamom, holiday spice, smoky chipotle, and tequila-lime, or pick up a stocking-stuffer bag of crunchy chocolate-covered organic almonds, sugared or cinnamon-spiced.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tomateroberry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tomateroberry560.jpg\" alt=\"tomatero berries\" title=\"tomatero berries\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36592\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/swantonjam560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/swantonjam560.jpg\" alt=\"Swanton jam\" title=\"Swanton jam\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36598\">\u003c/a>\u003c/p>\n\u003cp>Feeling a little DIY? Believe it or not, you can still turn out a few gift jars of homemade, local strawberry jam using Tomatero Farm's late-crop, Watsonville-grown organic strawberries ($3.50/pint), sold at the Marin Civic Center market. Or pick up a mix-and-match assortment of low-sugar, big-flavor berry jams made by \u003ca href=\"http://swantonberryfarm.com/\">Swanton Berry Farm\u003c/a>, in flavors like tayberry, olallieberry, strawberry, and blackberry ($7-$9). They're all made using the farm's organic, union-grown berries. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/skyteajen560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/skyteajen560.jpg\" alt=\"Jeni from sky tea\" title=\"Jeni from sky tea\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36594\">\u003c/a>\u003c/p>\n\u003cp>Tea drinkers take their brews seriously, but they're often outnumbered by the coffee geeks. Show your tea-drinking friends that you respect their cuppa with a gift from \u003ca href=\"http://www.sky-tea.com\">Sky Tea\u003c/a> at the Marin Civic Center market. Tea lover Jeni Quigg started her luxury tea company a little over a year ago, travelling around the world to source rare, small-batch, artisan-grown teas--what she calls \"legendary teas.\" Her personally blended masala chai, which she also sells brewed by the cup, has a bright, clean spiciness to it, thanks to cardamon and peppercorns that Quigg picked herself on the Malabar coast. Even decaf drinkers can find something to love here, thanks to several blends made with rooibos or decaffeinated teas, including a rooibos chai and a seductive cinnamon plum sprinkled with saffron, flax seeds, and marigold petals. \u003c/p>\n\u003cp>Known for their rustic, rough-hewn hearth breads, \u003ca href=\"http://www.dellafattoria.com\">Della Fattoria\u003c/a> bakery also has a popular side line of pastries, including gift bags of biscotti and chocolate-chip cookies ($6) sold at the Marin Civic Center market. This year, they're offering an Italian holiday specialty, panforte ($16). Dense with dried fruits, honey, nuts, and spices, this chewy confection has a history stretching back centuries. \"It was the Crusaders' little powerbar,\" says owner Edmund Weber. It has a deep, winter-spiced taste, lovely with a cup of Sky tea or a glass of dessert wine, the perfect reward for shopping local this season.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>A note to shoppers: Both the Sebastopol and Marin Civic Center markets will be operating this Sunday, December 18. The Marin Civic Center market will be operating on Thursday, December 22. Both markets will be closed on Sunday, December 25.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Moving northwards to find the best farmers' market gifts in the North Bay, at the Sebastopol and Marin Civic Center markets. ","status":"publish","parent":0,"modified":1324276716,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":722},"headData":{"title":"Holiday Gifts from the Farmers' Market: Sebastopol and Marin Civic Center | KQED","description":"Moving northwards to find the best farmers' market gifts in the North Bay, at the Sebastopol and Marin Civic Center markets. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Holiday Gifts from the Farmers' Market: Sebastopol and Marin Civic Center ","datePublished":"2011-12-18T07:51:56.000Z","dateModified":"2011-12-19T06:38:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"36430 http://blogs.kqed.org/bayareabites/?p=36430","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/12/17/holiday-gifts-from-the-farmers-market-sebastopol-and-marin-civic-center/","disqusTitle":"Holiday Gifts from the Farmers' Market: Sebastopol and Marin Civic Center ","path":"/bayareabites/36430/holiday-gifts-from-the-farmers-market-sebastopol-and-marin-civic-center","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>No need to cross a bridge to go holiday shopping, all you lucky folk in Marin: you've got lots of great gifts right here at your local farmers' markets. Here's a few favorite seasonal treats for sale at the \u003ca href=\"http://www.sebastopolfarmmarket.org/Sebastopol_Farm_Market/Home.html\">Sebastopol\u003c/a> and \u003ca href=\"http://www.agriculturalinstitute.org/market-map/\">Marin Civic Center\u003c/a> markets this week. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/soapcheeseboard560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/soapcheeseboard560.jpg\" alt=\"soap and cheeseboard\" title=\"soap and cheeseboard\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36595\">\u003c/a>\u003c/p>\n\u003cp>Newcomers Joel and Carleen Weirauch of \u003ca href=\"http://www.weirauchfarm.com/Weirauch_Farm_%26_Creamery/home.html\">Weirauch Farm & Creamery\u003c/a> are already generating a buzz about their small-batch cow's-milk cheeses. Now, you can serve them in style on the handmade, one-of-a-kind oak cheeseboards they're selling this month. The boards are made from oak salvaged from a 100-year-old Kentucky tobacco barn, finished satiny-smooth with olive oil and beeswax ($35-55). Get to the market early enough, and you might be lucky enough to pick up a block or two of their flower-embossed soap, made from sheep's milk and local olive oil in scents like rose geranium, lemongrass, lavender, and star anise. The Weirauchs are raising a herd of dairy sheep in Petaluma; come next spring, once lambing starts, they'll be making their own farmstead sheep's milk cheeses, too. Find them on Sunday at Sebastopol and Thursday at Marin Civic Center. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/oliveoil560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/oliveoil560.jpg\" alt=\"olive oil\" title=\"olive oil\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36593\">\u003c/a>\u003c/p>\n\u003cp>Also at the sweet Sebastopol market: \u003ca href=\"http://www.terrasavia.com/olive_oil.html\">Terra Savia's\u003c/a> bright, peppery new-crop olive oil, made from organic olives grown along the Mendocino/Sonoma border and pressed just last month at Terra Savia's olive press in Hopland. This luscious \u003cem>olio nuovo\u003c/em> is a Tuscan-style treat that's perfect for dipping into with a chunk of fresh, crusty bread. Terra Salvia also offers several single-varietal olive oils as well as wildflower honey, olive-oil soaps and a soothing botanical salve for moisturizing winter-dry skin. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560a.jpg\" alt=\"sonoma chocolate\" title=\"sonoma chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36597\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560.jpg\" alt=\"Sonoma Chocolate\" title=\"Sonoma Chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36596\">\u003c/a>\u003c/p>\n\u003cp>And while you're there, don't miss the snappy, poinsetta-red boxes from \u003ca href=\"http://www.sonomachocolatiers.com\">Sonoma Chocolatiers\u003c/a>, filled with handmade, chocolate-dipped salted caramels ($20). You can also put together a chic assortment of truffles ($2.25 each) in nifty flavors like fig-cardamom, holiday spice, smoky chipotle, and tequila-lime, or pick up a stocking-stuffer bag of crunchy chocolate-covered organic almonds, sugared or cinnamon-spiced.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tomateroberry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tomateroberry560.jpg\" alt=\"tomatero berries\" title=\"tomatero berries\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36592\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/swantonjam560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/swantonjam560.jpg\" alt=\"Swanton jam\" title=\"Swanton jam\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36598\">\u003c/a>\u003c/p>\n\u003cp>Feeling a little DIY? Believe it or not, you can still turn out a few gift jars of homemade, local strawberry jam using Tomatero Farm's late-crop, Watsonville-grown organic strawberries ($3.50/pint), sold at the Marin Civic Center market. Or pick up a mix-and-match assortment of low-sugar, big-flavor berry jams made by \u003ca href=\"http://swantonberryfarm.com/\">Swanton Berry Farm\u003c/a>, in flavors like tayberry, olallieberry, strawberry, and blackberry ($7-$9). They're all made using the farm's organic, union-grown berries. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/skyteajen560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/skyteajen560.jpg\" alt=\"Jeni from sky tea\" title=\"Jeni from sky tea\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36594\">\u003c/a>\u003c/p>\n\u003cp>Tea drinkers take their brews seriously, but they're often outnumbered by the coffee geeks. Show your tea-drinking friends that you respect their cuppa with a gift from \u003ca href=\"http://www.sky-tea.com\">Sky Tea\u003c/a> at the Marin Civic Center market. Tea lover Jeni Quigg started her luxury tea company a little over a year ago, travelling around the world to source rare, small-batch, artisan-grown teas--what she calls \"legendary teas.\" Her personally blended masala chai, which she also sells brewed by the cup, has a bright, clean spiciness to it, thanks to cardamon and peppercorns that Quigg picked herself on the Malabar coast. Even decaf drinkers can find something to love here, thanks to several blends made with rooibos or decaffeinated teas, including a rooibos chai and a seductive cinnamon plum sprinkled with saffron, flax seeds, and marigold petals. \u003c/p>\n\u003cp>Known for their rustic, rough-hewn hearth breads, \u003ca href=\"http://www.dellafattoria.com\">Della Fattoria\u003c/a> bakery also has a popular side line of pastries, including gift bags of biscotti and chocolate-chip cookies ($6) sold at the Marin Civic Center market. This year, they're offering an Italian holiday specialty, panforte ($16). Dense with dried fruits, honey, nuts, and spices, this chewy confection has a history stretching back centuries. \"It was the Crusaders' little powerbar,\" says owner Edmund Weber. It has a deep, winter-spiced taste, lovely with a cup of Sky tea or a glass of dessert wine, the perfect reward for shopping local this season.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>A note to shoppers: Both the Sebastopol and Marin Civic Center markets will be operating this Sunday, December 18. The Marin Civic Center market will be operating on Thursday, December 22. Both markets will be closed on Sunday, December 25.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/36430/holiday-gifts-from-the-farmers-market-sebastopol-and-marin-civic-center","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1321","bayareabites_1653","bayareabites_95","bayareabites_1763","bayareabites_1875"],"tags":["bayareabites_14750","bayareabites_147","bayareabites_9248","bayareabites_1506","bayareabites_3472","bayareabites_8347","bayareabites_1377","bayareabites_9993","bayareabites_356","bayareabites_165","bayareabites_9994"],"featImg":"bayareabites_36597","label":"bayareabites"},"bayareabites_1580":{"type":"posts","id":"bayareabites_1580","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1580","score":null,"sort":[1225136741000]},"guestAuthors":[],"slug":"taste-of-sebastopol","title":"Taste of Sebastopol","publishDate":1225136741,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/sebastopol-mapleleaves.jpg\" alt=\"sebastopol-maplel leaves in Sebastopol\">\u003c/p>\n\u003cp>Life's little intersections can reveal deep connections, and sharing a meal is one of the most common ways that happens. A friend visiting from the east coast, John \"Taiko Man\" Ko introduced me to his drumming friend who invited us to dinner and then, the next thing, I'm learning all about my local community's history and eating amazing food.\u003c/p>\n\u003cp>Hideaki Nishikura, a baker at Wild Flour Bread, took our intrepid New Yorker and me, along with a doting grandmother and a giggling son, on a personal tour of his hometown, Sebastopol. I feel privileged to have this insider's peek into a little known community and hope to inspire a few of you to take the trek north to visit the town during this time when autumn's colors and flavors are at their peak. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/sebastopol-appletable.jpg\" alt=\"Sebastopol apple table\">\u003c/p>\n\u003cp>Sebastopol was named after a battle site in Ukraine, during a time when our young nation sympathized a bit more with the Russians than the English. From the mid-19th to mid-20th century, the surrounding farms and orchards depended on the town for all their needs, and to this day, the area is known as the leading producer of the world's supply of Gravenstein apples. Tourism and art play increasingly important roles as small towns learn to survive in the big-box era, but fortunately, a strong sense of place and community make Sebastopol a wonderful place to live for young families.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/sebastopol-lowells.jpg\" alt=\"Sebastopol Lowells\">\u003c/p>\n\u003cp>First, we enjoyed a leisurely lunch in one of the generously curved yet warmly enfolding wooden booths in Peter Lowell's back patio. My favorites were the sweet-salty pizza pera with Point Reyes blue cheese and Asian pears from Gabriel Farms and the toothsome orecchiette with mushrooms and bright kernels of corn.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/sebastopol-h.jpg\" alt=\"Sebastopol - Hideaki at Lowells\">\u003c/p>\n\u003cp>Established by a native son, Lowell Peter Sheldon, it's a casual, comfortable gathering spot in a busy stretch of town. In one corner, an older gentleman reads a thick tome, while out back, kids run up and down, up and down, up and down the see-though stairs and dip their hands into the gentle fountains. Parents relax over pizza, pasta and wine. Friends and neighbors chat by the bar. Dedicated to sustainable food and wine, highly aware of the need to foster a thriving community as well as a successful business, Peter Lowell's is part of a new wave of restaurants serving modern dishes in a fully sustainable (note LEED-certified building and locally sourced menu) yet friendly and accessible way.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/sebastopol-breadsign.jpg\" alt=\"Sebastopol Wild Flour Bakery bread sign\">\u003c/p>\n\u003cp>During the afternoon, we stopped by Wild Flour Bread. The well-tended garden in back is open to the public. While Hideaki's son munched on a candied ginger and almond biscotti and introduced our amazed New Yorker to the origins of food -- \"Is that how berries grow?! Is that how tall sunflowers are?!\" -- I learned about wood-burning ovens and sourdough starters. \u003c/p>\n\u003cp>The bakery is open four days a week. Their master baker lives in a one-room log cabin in the woods. Their breads rise only with the power of 100% organic sourdough starter. Their address, on Bohemian Highway, might give away some of their cultural and political sensibilities. \u003c/p>\n\u003cp>And the simple truth? Their breads are phenomenal. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/sebastopol-stirringstarter.jpg\" alt=\"Sebastopol - Wild Flour Bread - stirring starter\">\u003c/p>\n\u003cp>Anyone visiting the area, say on your way to sip wines in the Russian River Valley, must absolutely stop at this bakery to smell, touch and eat.\u003c/p>\n\u003cp>If you missed the recent weekends of open studios, there's another upcoming event to inspire you to visit Sebastopol. Wild Flour Bread will be laying down a dance floor and, with the help of Freestone Samba, celebrating the bakery's \u003ca href=\"http://www.wildflourbread.com/birthday.cfm\">10th birthday\u003c/a> with lots of music, dance, food and fun. Mark your calendars for the big bash on Saturday, November 22.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/sebastopol-gardenstroll.jpg\" alt=\"Sebastopol garden stroll\">\u003c/p>\n\u003cp>It's a tough time for restaurants and other small food businesses -- as it is now for all of us -- so I encourage you to support, whenever you can, the places that help make our neighborhoods, our towns, and our communities so richly meaningful.\u003c/p>\n\u003cp>\u003ca href=\"http://www.peterlowells.com\">Peter Lowell's\u003c/a>\u003cbr>\n7385 Healdsburg Ave.\u003cbr>\nSebastopol, CA 94572\u003cbr>\n(707) 829-1077\u003cbr>\n\u003ciframe width=\"300\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=lowells+Sebastopol&sll=38.372886,-122.912979&sspn=0.184913,0.253716&ie=UTF8&ll=38.415669,-122.825947&spn=0.023104,0.031714&z=14&iwloc=A&cid=38405227,-122830189,15137685285843454581&output=embed&s=AARTsJp7ayCrvEsanv2acox46UkF5MDFgw\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=lowells+Sebastopol&sll=38.372886,-122.912979&sspn=0.184913,0.253716&ie=UTF8&ll=38.415669,-122.825947&spn=0.023104,0.031714&z=14&iwloc=A&cid=38405227,-122830189,15137685285843454581&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wildflourbread.com/\">Wild Flour Bread\u003c/a>\u003cbr>\n140 Bohemian Highway\u003cbr>\nFreestone, CA 95472\u003cbr>\n(707) 874-2938\u003cbr>\n\u003ciframe width=\"300\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Wild+Flour+Bread.+Sebastopol&sll=38.372892,-122.912927&sspn=0.191373,0.253716&ie=UTF8&ll=38.414593,-122.896156&spn=0.184913,0.253716&z=12&iwloc=A&cid=38372892,-122912927,8051045876997748860&output=embed&s=AARTsJpL1rnUMgLZyjxyCcPU8nXwGASlaA\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Wild+Flour+Bread.+Sebastopol&sll=38.372892,-122.912927&sspn=0.191373,0.253716&ie=UTF8&ll=38.414593,-122.896156&spn=0.184913,0.253716&z=12&iwloc=A&cid=38372892,-122912927,8051045876997748860&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Hideaki Nishikura, a baker at Wild Flour Bread, took our intrepid New Yorker and me, along with a doting grandmother and a giggling son, on a personal tour of his hometown, Sebastopol. I feel privileged to have this insider's peek into a little known community and hope to inspire a few of you to take the trek north to visit the town during this time when autumn's colors and flavors are at their peak. ","status":"publish","parent":0,"modified":1225153520,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["http://maps.google.com/maps"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":703},"headData":{"title":"Taste of Sebastopol | KQED","description":"Hideaki Nishikura, a baker at Wild Flour Bread, took our intrepid New Yorker and me, along with a doting grandmother and a giggling son, on a personal tour of his hometown, Sebastopol. I feel privileged to have this insider's peek into a little known community and hope to inspire a few of you to take the trek north to visit the town during this time when autumn's colors and flavors are at their peak. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Taste of Sebastopol","datePublished":"2008-10-27T19:45:41.000Z","dateModified":"2008-10-28T00:25:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1580 http://blogs.kqed.org/bayareabites/2008/10/27/taste-of-sebastopol/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/10/27/taste-of-sebastopol/","disqusTitle":"Taste of Sebastopol","path":"/bayareabites/1580/taste-of-sebastopol","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/sebastopol-mapleleaves.jpg\" alt=\"sebastopol-maplel leaves in Sebastopol\">\u003c/p>\n\u003cp>Life's little intersections can reveal deep connections, and sharing a meal is one of the most common ways that happens. A friend visiting from the east coast, John \"Taiko Man\" Ko introduced me to his drumming friend who invited us to dinner and then, the next thing, I'm learning all about my local community's history and eating amazing food.\u003c/p>\n\u003cp>Hideaki Nishikura, a baker at Wild Flour Bread, took our intrepid New Yorker and me, along with a doting grandmother and a giggling son, on a personal tour of his hometown, Sebastopol. I feel privileged to have this insider's peek into a little known community and hope to inspire a few of you to take the trek north to visit the town during this time when autumn's colors and flavors are at their peak. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/sebastopol-appletable.jpg\" alt=\"Sebastopol apple table\">\u003c/p>\n\u003cp>Sebastopol was named after a battle site in Ukraine, during a time when our young nation sympathized a bit more with the Russians than the English. From the mid-19th to mid-20th century, the surrounding farms and orchards depended on the town for all their needs, and to this day, the area is known as the leading producer of the world's supply of Gravenstein apples. Tourism and art play increasingly important roles as small towns learn to survive in the big-box era, but fortunately, a strong sense of place and community make Sebastopol a wonderful place to live for young families.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/sebastopol-lowells.jpg\" alt=\"Sebastopol Lowells\">\u003c/p>\n\u003cp>First, we enjoyed a leisurely lunch in one of the generously curved yet warmly enfolding wooden booths in Peter Lowell's back patio. My favorites were the sweet-salty pizza pera with Point Reyes blue cheese and Asian pears from Gabriel Farms and the toothsome orecchiette with mushrooms and bright kernels of corn.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/sebastopol-h.jpg\" alt=\"Sebastopol - Hideaki at Lowells\">\u003c/p>\n\u003cp>Established by a native son, Lowell Peter Sheldon, it's a casual, comfortable gathering spot in a busy stretch of town. In one corner, an older gentleman reads a thick tome, while out back, kids run up and down, up and down, up and down the see-though stairs and dip their hands into the gentle fountains. Parents relax over pizza, pasta and wine. Friends and neighbors chat by the bar. Dedicated to sustainable food and wine, highly aware of the need to foster a thriving community as well as a successful business, Peter Lowell's is part of a new wave of restaurants serving modern dishes in a fully sustainable (note LEED-certified building and locally sourced menu) yet friendly and accessible way.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/sebastopol-breadsign.jpg\" alt=\"Sebastopol Wild Flour Bakery bread sign\">\u003c/p>\n\u003cp>During the afternoon, we stopped by Wild Flour Bread. The well-tended garden in back is open to the public. While Hideaki's son munched on a candied ginger and almond biscotti and introduced our amazed New Yorker to the origins of food -- \"Is that how berries grow?! Is that how tall sunflowers are?!\" -- I learned about wood-burning ovens and sourdough starters. \u003c/p>\n\u003cp>The bakery is open four days a week. Their master baker lives in a one-room log cabin in the woods. Their breads rise only with the power of 100% organic sourdough starter. Their address, on Bohemian Highway, might give away some of their cultural and political sensibilities. \u003c/p>\n\u003cp>And the simple truth? Their breads are phenomenal. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/sebastopol-stirringstarter.jpg\" alt=\"Sebastopol - Wild Flour Bread - stirring starter\">\u003c/p>\n\u003cp>Anyone visiting the area, say on your way to sip wines in the Russian River Valley, must absolutely stop at this bakery to smell, touch and eat.\u003c/p>\n\u003cp>If you missed the recent weekends of open studios, there's another upcoming event to inspire you to visit Sebastopol. Wild Flour Bread will be laying down a dance floor and, with the help of Freestone Samba, celebrating the bakery's \u003ca href=\"http://www.wildflourbread.com/birthday.cfm\">10th birthday\u003c/a> with lots of music, dance, food and fun. Mark your calendars for the big bash on Saturday, November 22.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/sebastopol-gardenstroll.jpg\" alt=\"Sebastopol garden stroll\">\u003c/p>\n\u003cp>It's a tough time for restaurants and other small food businesses -- as it is now for all of us -- so I encourage you to support, whenever you can, the places that help make our neighborhoods, our towns, and our communities so richly meaningful.\u003c/p>\n\u003cp>\u003ca href=\"http://www.peterlowells.com\">Peter Lowell's\u003c/a>\u003cbr>\n7385 Healdsburg Ave.\u003cbr>\nSebastopol, CA 94572\u003cbr>\n(707) 829-1077\u003cbr>\n\u003ciframe width=\"300\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=lowells+Sebastopol&sll=38.372886,-122.912979&sspn=0.184913,0.253716&ie=UTF8&ll=38.415669,-122.825947&spn=0.023104,0.031714&z=14&iwloc=A&cid=38405227,-122830189,15137685285843454581&output=embed&s=AARTsJp7ayCrvEsanv2acox46UkF5MDFgw\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=lowells+Sebastopol&sll=38.372886,-122.912979&sspn=0.184913,0.253716&ie=UTF8&ll=38.415669,-122.825947&spn=0.023104,0.031714&z=14&iwloc=A&cid=38405227,-122830189,15137685285843454581&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wildflourbread.com/\">Wild Flour Bread\u003c/a>\u003cbr>\n140 Bohemian Highway\u003cbr>\nFreestone, CA 95472\u003cbr>\n(707) 874-2938\u003cbr>\n\u003ciframe width=\"300\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Wild+Flour+Bread.+Sebastopol&sll=38.372892,-122.912927&sspn=0.191373,0.253716&ie=UTF8&ll=38.414593,-122.896156&spn=0.184913,0.253716&z=12&iwloc=A&cid=38372892,-122912927,8051045876997748860&output=embed&s=AARTsJpL1rnUMgLZyjxyCcPU8nXwGASlaA\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Wild+Flour+Bread.+Sebastopol&sll=38.372892,-122.912927&sspn=0.191373,0.253716&ie=UTF8&ll=38.414593,-122.896156&spn=0.184913,0.253716&z=12&iwloc=A&cid=38372892,-122912927,8051045876997748860&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1580/taste-of-sebastopol","authors":["5018"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_1807"],"tags":["bayareabites_59","bayareabites_1377","bayareabites_1515"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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