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During my time there I was a DJ at the campus radio station KCPR and I also wrote for the campus paper, Mustang Daily.\r\nI am currently launching a social media startup called Trak.ly\r\n\r\nFollow me on Twitter \u003ca href=\"https://twitter.com/#!/jerryjamesstone\">@jerryjamesstone\u003c/a> and \u003ca href=\"http://www.facebook.com/jerryjamesstone\">Facebook\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g","twitter":"jerryjamesstone","facebook":"jerryjamesstone","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Jerry James Stone | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jerryjamesstone"},"uramakrishnan":{"type":"authors","id":"11689","meta":{"index":"authors_1591205172","id":"11689","found":true},"name":"Urmila Ramakrishnan","firstName":"Urmila","lastName":"Ramakrishnan","slug":"uramakrishnan","email":"uramakrishnan@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Food Editor","bio":"Urmila Ramakrishnan is KQED Arts & Culture’s food editor and an award-winning food journalist based in the Bay Area. Her multi-platform work has been featured in \u003ci>The New York Times\u003c/i>, \u003ci>Edible\u003c/i>, \u003ci>The San Francisco Chronicle\u003c/i>, among other publications. She’s a kitchen gadget enthusiast who also loves food puns. Keep up with her cooking adventures on Instagram at \u003ca href=\"https://www.instagram.com/urmilamakes/\" rel=\"noopener noreferrer\">@urmilamakes\u003c/a> and join the food discussion \u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\">@U_Ramakrishnan\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twitter":"U_Ramakrishnan","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Urmila Ramakrishnan | KQED","description":"KQED Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/uramakrishnan"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_137342":{"type":"posts","id":"bayareabites_137342","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137342","score":null,"sort":[1590782369000]},"guestAuthors":[],"slug":"wine-country-reopens-for-tastings","title":"Wine Country Reopens for Tastings","publishDate":1590782369,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">Sonoma County wineries\u003ca href=\"https://www.sfchronicle.com/wine/article/The-convoluted-logic-behind-California-s-winery-15298857.php\" target=\"_blank\" rel=\"noopener noreferrer\"> have started plans to open up\u003c/a> for in-person tastings. Based on guidelines from the state of California and Napa and Sonoma County vintner associations, multiple wineries are going the outdoor approach when it comes to reopening. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last week, Kendall-Jackson and La Crema both opened for outdoor wine tastings. This post will continue to be updated as more wineries announce their reopening. Know of a winery that’s open for tasting? Let us know through \u003c/span>\u003ca href=\"https://forms.gle/96bethBtNRfSBp1u9\">\u003cspan style=\"font-weight: 400\">this form\u003c/span>\u003c/a> or fill it out below\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"https://docs.google.com/forms/d/e/1FAIpQLSeUL1XeNWKqF_3NGP6QNRybAWFTE4UXhhTl9s3Tgy4a6eqtMg/viewform?embedded=true\" width=\"640\" height=\"1694\" frameborder=\"0\" marginheight=\"0\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003ch2>Sonoma County\u003c/h2>\n\u003cp>\u003ca href=\"https://www.bricoleurvineyards.com/reservation/availability?reservationDate=2020-06-01&guestCount=2&reservationTime=10:30:00\">\u003cstrong>Bricoleur Vineyards\u003c/strong>\u003c/a>: Tastings range from $65-$90 and can only be made with an appointment.\u003c/p>\n\u003cp>\u003ca href=\"https://buenavistawinery.com/visit/\">\u003cstrong>Buena Vista\u003c/strong>\u003c/a>: The historic winery is currently open with new hours and required reservations with a guest limit with outdoor seating only. Starting June 1, there will be boxed lunches or flights available with 48-hours notice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.thedonumestate.com/\">\u003cstrong>Donum Estate\u003c/strong>\u003c/a>: The winery will open June 1 for sculpture walks by reservation ($50). Wine tasting will not be available.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.flowerswinery.com/\">Flowers Winery\u003c/a>: \u003c/strong>Flowers will open for tastings starting June 12 with touchless, prepaid bottle service ($150 for nonmembers).\u003c/p>\n\u003cp>\u003ca href=\"https://www.jordanwinery.com/\">\u003cstrong>Jordan Winery\u003c/strong>\u003c/a>: Open on June 11 for outdoor food and tastings and hikes.\u003c/p>\n\u003cp>\u003ca href=\"https://www.lacrema.com/\">\u003cstrong>La Crema\u003c/strong>\u003c/a>: The winery reopened to the public over Memorial Day weekend.\u003c/p>\n\u003ch2>Napa County\u003c/h2>\n\u003cp>\u003ca href=\"https://ashesdiamonds.com/\">\u003cstrong>Ashes & Diamonds\u003c/strong>\u003c/a>: The Napa winery is doing outdoor, contact-free wine tastings ($45–$125).\u003c/p>\n\u003cp>\u003ca href=\"https://www.stonyhillvineyard.com/\">\u003cstrong>Stony Hill\u003c/strong>\u003c/a>: Like with most Napa wineries, Stony Hill is taking appointments for tastings.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://corison.com/\">\u003cstrong>Corison Winery\u003c/strong>\u003c/a>: Corison has three options for tastings, all require appointments.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1621634242,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":253},"headData":{"title":"Wine Country Reopens for Tastings | KQED","description":"Sonoma County wineries have started plans to open up for in-person tastings. Based on guidelines from the state of California and Napa and Sonoma County vintner associations, multiple wineries are going the outdoor approach when it comes to reopening. Last week, Kendall-Jackson and La Crema both opened for outdoor wine tastings. This post will continue","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Wine Country Reopens for Tastings","datePublished":"2020-05-29T19:59:29.000Z","dateModified":"2021-05-21T21:57:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"137342 https://ww2.kqed.org/bayareabites/?p=137342","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/29/wine-country-reopens-for-tastings/","disqusTitle":"Wine Country Reopens for Tastings","path":"/bayareabites/137342/wine-country-reopens-for-tastings","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Sonoma County wineries\u003ca href=\"https://www.sfchronicle.com/wine/article/The-convoluted-logic-behind-California-s-winery-15298857.php\" target=\"_blank\" rel=\"noopener noreferrer\"> have started plans to open up\u003c/a> for in-person tastings. Based on guidelines from the state of California and Napa and Sonoma County vintner associations, multiple wineries are going the outdoor approach when it comes to reopening. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last week, Kendall-Jackson and La Crema both opened for outdoor wine tastings. This post will continue to be updated as more wineries announce their reopening. Know of a winery that’s open for tasting? Let us know through \u003c/span>\u003ca href=\"https://forms.gle/96bethBtNRfSBp1u9\">\u003cspan style=\"font-weight: 400\">this form\u003c/span>\u003c/a> or fill it out below\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"https://docs.google.com/forms/d/e/1FAIpQLSeUL1XeNWKqF_3NGP6QNRybAWFTE4UXhhTl9s3Tgy4a6eqtMg/viewform?embedded=true\" width=\"640\" height=\"1694\" frameborder=\"0\" marginheight=\"0\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003ch2>Sonoma County\u003c/h2>\n\u003cp>\u003ca href=\"https://www.bricoleurvineyards.com/reservation/availability?reservationDate=2020-06-01&guestCount=2&reservationTime=10:30:00\">\u003cstrong>Bricoleur Vineyards\u003c/strong>\u003c/a>: Tastings range from $65-$90 and can only be made with an appointment.\u003c/p>\n\u003cp>\u003ca href=\"https://buenavistawinery.com/visit/\">\u003cstrong>Buena Vista\u003c/strong>\u003c/a>: The historic winery is currently open with new hours and required reservations with a guest limit with outdoor seating only. Starting June 1, there will be boxed lunches or flights available with 48-hours notice.\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=\"https://www.thedonumestate.com/\">\u003cstrong>Donum Estate\u003c/strong>\u003c/a>: The winery will open June 1 for sculpture walks by reservation ($50). Wine tasting will not be available.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.flowerswinery.com/\">Flowers Winery\u003c/a>: \u003c/strong>Flowers will open for tastings starting June 12 with touchless, prepaid bottle service ($150 for nonmembers).\u003c/p>\n\u003cp>\u003ca href=\"https://www.jordanwinery.com/\">\u003cstrong>Jordan Winery\u003c/strong>\u003c/a>: Open on June 11 for outdoor food and tastings and hikes.\u003c/p>\n\u003cp>\u003ca href=\"https://www.lacrema.com/\">\u003cstrong>La Crema\u003c/strong>\u003c/a>: The winery reopened to the public over Memorial Day weekend.\u003c/p>\n\u003ch2>Napa County\u003c/h2>\n\u003cp>\u003ca href=\"https://ashesdiamonds.com/\">\u003cstrong>Ashes & Diamonds\u003c/strong>\u003c/a>: The Napa winery is doing outdoor, contact-free wine tastings ($45–$125).\u003c/p>\n\u003cp>\u003ca href=\"https://www.stonyhillvineyard.com/\">\u003cstrong>Stony Hill\u003c/strong>\u003c/a>: Like with most Napa wineries, Stony Hill is taking appointments for tastings.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://corison.com/\">\u003cstrong>Corison Winery\u003c/strong>\u003c/a>: Corison has three options for tastings, all require appointments.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137342/wine-country-reopens-for-tastings","authors":["11689"],"categories":["bayareabites_109","bayareabites_752","bayareabites_17082"],"tags":["bayareabites_16549","bayareabites_3788","bayareabites_1605","bayareabites_16614"],"featImg":"bayareabites_137345","label":"bayareabites"},"bayareabites_137200":{"type":"posts","id":"bayareabites_137200","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137200","score":null,"sort":[1589481539000]},"guestAuthors":[],"slug":"swirl-in-place-how-wine-country-is-bringing-the-tasting-room-to-your-house","title":"Swirl-in-Place: How Wine Country is Bringing the Tasting Room to Your House","publishDate":1589481539,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When the coronavirus and shelter-in-place first hit, Wine Country was faced with a huge challenge: What does Wine Country look like if you can’t visit the tasting room?\u003c/p>\n\u003cp>\"With [the wildfires] in 2017, you knew at some point that the fires would end, and whether or not you'd have a winery standing,\" says Katie Bundschu of \u003cstrong>Gundlach Bundschu\u003c/strong> and \u003cstrong>Abbot's Passage \u003c/strong>in Sonoma County. \"The difference with this is the uncertainty and the unknown that comes with it. Adapting and changing will be the name of the game for a while.\"\u003c/p>\n\u003cp>Wineries' ability to adapt and change was made easier on March 19, when the California Alcoholic Beverage Control \u003ca href=\"https://www.abc.ca.gov/law-and-policy/coronavirus19/\">temporarily relaxed regulations\u003c/a> to allow for, among other things, to-go wine sales at restaurants with takeout orders and alcoholic delivery to customers.\u003c/p>\n\u003cp>Suddenly, virtual wine tastings and events started to appear, especially among wineries that ordinarily rely on foot traffic to drive direct-to-consumer sales and promote memberships. With most people at home on Zoom for everything from concerts to board meetings, virtual tastings allow wineries to ship bottles and provide a tasting room experience direct to one's living room.\u003c/p>\n\u003cp>In the past two months, more and more wineries have turned to these livestreamed experiences to retain the customers they currently have as well as expand their reach. Virtual tastings and events have filled the void in what one winery executive calls an \"absolutely essential part of the wine industry,\" and even after wineries reopen, it looks like they might be here to stay.\u003c/p>\n\u003ch2>Building Loyalty\u003c/h2>\n\u003cp>[aside postID=\"news_11630558\" label=\"After the Fires, Wine Country Wants Tourists\"]For Mark Hanson, co-founder of the newer boutique Windsor winery \u003cstrong>Bricoleur\u003c/strong>, virtual events offered a chance to reach a national audience. The winery had planned to open its public-facing tasting room in May, and hired chef Shane McAnelly, formerly of Chalkboard, and a sous chef for food and wine tasting experiences.\u003c/p>\n\u003cp>That all changed with the pandemic. In order to keep people employed, the winery began hosting \u003ca href=\"https://www.facebook.com/bricoleurvineyards/posts/1130895357293884:0\">\u003cspan style=\"font-weight: 400\">Quarantine Kitchen Live\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a Zoom cook-along. What started small now has about 80-100 people tuning in every week and asking questions via chat.\u003c/span>\u003c/p>\n\u003cp>On any given Saturday at 4pm PST across the nation, 80 different Zoom squares fry, stir and sauté alongside \u003cspan style=\"font-weight: 400\">McAnelly\u003c/span> without having to pre-purchase bottles. For Hanson, these events are about the soft sell and building relationships rather than direct bottle sales. Hopefully, he says, those participating will eventually visit the winery once it's possible.\u003c/p>\n\u003cfigure id=\"attachment_137216\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137216 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Unknown-1-800x1067.jpg\" alt=\"Two chefs chopping vegetables\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Unknown-1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Unknown-1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Unknown-1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Unknown-1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Unknown-1.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bricoleur executive chef Shane McAnelly (left) and tasting room & hospitality director Chris Richard prep vegetables for a burger Quarantine Kitchen Live. \u003ccite>(Bricoleur Vineyards)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We believe, right or wrong, in having a fun experience, on our property or virtually,” says Hanson. “People are going to want to join, so we’ve never really been a hard-sell type of business.”\u003c/p>\n\u003cp>Unlike some other larger or more historic wineries, at Bricoleur virtually all the sales are direct-to-consumer: from the tasting room, internet sales and the wine club. Last year, 10% of Bricoleur's sales came from e-commerce. This year, that figure has jumped to about 40%.\u003c/p>\n\u003cp>Hanson says that being a newer winery without distribution deals to grocers and restaurants comes with the good and the bad. The winery may lack name recognition, but it's also not hit too hard by restaurants not selling as much wine during shelter-in-place. Hanson's also been able to offset losses through virtual wine tastings to wine club members and virtual happy hours.\u003c/p>\n\u003cp>“The greatest fear during the pandemic has been attrition in the wine club,” says Hanson. With people getting furloughed or losing their jobs, he'd worried members would no longer be able to purchase wine. Instead, Hanson says, membership has actually grown by 20 people in the last six weeks.\u003c/p>\n\u003ch2>Trying to Stand Out\u003c/h2>\n\u003cp>Other wineries, like \u003cstrong>Three Sticks\u003c/strong> in Sonoma, have seen relative success through virtual tastings. When the winery began hosting communal tastings to its wine club members for their new releases, instead of coming in to pick up a wine shipment and get a tasting hosted by a team member, 40-70 members hopped on a Zoom call with the owner and winemaker, says public relations manager Maral Papakhian. “The wine industry has been slow to get into the online game and get its feet wet,” says Papakhian. “We’re finding that collaborating with chefs and various partners online has been fun and beneficial for us.”\u003c/p>\n\u003cp>The trick, Papakhian says, is trying to stand out and adapt with technology. “Forty percent of our new club members and visitors are people who actually come in and taste at the physical location,” she says. “We had to shift immediately to virtual. It’s hard to cut through the noise. But we try to bring in outside elements that they wouldn’t normally get. The goal isn’t to replace the tasting room, but to take the label outside of the [tasting room] walls.”\u003c/p>\n\u003cp>Like in-person tasting rooms, each virtual tasting room has its own nuances. Some charge full-price for their bottles and waive delivery fees. Others offer complimentary tastings and a percentage off of their bottles. Still, others don't charge tasting fees and opt for charging a slightly below-retail price for their wine.\u003c/p>\n\u003cfigure id=\"attachment_137202\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137202\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Kusama-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Kusama-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Kusama-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Kusama-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Kusama-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Kusama-1920x1280.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Yayoi Kusama pumpkin is part of Donum Estate's sculpture collection of about 40 pieces. \u003ccite>(Robert Berg / Donum Estate)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cstrong>Donum Estate\u003c/strong> in Carneros, famous for its sculpture garden, is just starting out in the virtual tasting space. Participants must buy a full lineup of bottles in order to join the tasting with winemaker Dan Fishman. The kits ($325–$600) all feature a virtual tour through the sculpture garden.\u003c/p>\n\u003cp>Though the price tag may seem daunting to some, Donum's vice president of sales and hospitality Michael McNeil says it actually makes Donum more accessible. “It’s about being realistic,” says McNeil. “It’s not realistic to say 'For $1,000, you can come taste with us.'” On a regular basis, tastings at Donum start at $95 per person, and the winery didn’t ever anticipate having a digital experience. But, according to McNeil, he anticipates it will be a reward; the winery has seen very little attrition.\u003c/p>\n\u003cp>“Being in the wine industry for 21 years, direct-to-consumer is an absolutely essential part of the wine industry,” says McNeil. “It’s the most profitable. [Coronavirus] will have an impact from the direct-to-consumer perspective. Even though you’re doing this virtually, you’re not collecting tasting fees and still spending on labor. So, how do we create a foundation to say ‘thank you’ and have accessible experiences to keep building loyalty?”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003ch2>A Permanent Feature\u003c/h2>\n\u003cp>Even with Napa and Sonoma eager to reopen to public visitors, virtual tasting and drive-thru pickups appear to be here to stay. Three Sticks and Bricoleur both plan on continuing online experiences after the pandemic. Napa-based \u003cstrong>Ashes & Diamonds\u003c/strong> recently launched a pick-up service and contact-free delivery to several Bay Area counties, and owner Kashy Khaledi says it’s not going anywhere because of its success.\u003c/p>\n\u003cfigure id=\"attachment_137217\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-137217\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/AD-Rose%CC%81-A-Go-Go-Marketing-Campaign-1020x1530.jpg\" alt=\"Marketing poster from Ashes & Diamonds\" width=\"640\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/AD-Rosé-A-Go-Go-Marketing-Campaign-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/AD-Rosé-A-Go-Go-Marketing-Campaign-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/AD-Rosé-A-Go-Go-Marketing-Campaign-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/AD-Rosé-A-Go-Go-Marketing-Campaign-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/AD-Rosé-A-Go-Go-Marketing-Campaign.jpg 1280w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Ashes & Diamonds recently launched a marketing campaign for their latest rosé release available for delivery. \u003ccite>(Jessica Rather / Ashes & Diamonds Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the prospects of Ashes & Diamonds reopening its doors during what’s normally high tourism season, “My guess is that there will be significant visitation due to the limitations of general activities,” says Khaledi. “There’s just less to do. From our end, we have stringent safety measures ready, high use of our outdoor space with modified seating charts, etc. But a few bad actors could spoil the whole lot. I hope that doesn’t happen.”\u003c/p>\n\u003cp>Then there's the question of how Wine Country as a whole opens back up. The\u003ca href=\"http://28rbcq2h1bmh1vlw303uo1et-wpengine.netdna-ssl.com/wp-content/uploads/2020/05/WineInstitute-Covid19-ReopeningProtocols-1.pdf\">\u003cspan style=\"font-weight: 400\"> California Wine Insitute\u003c/span>\u003c/a>, \u003ca href=\"https://napavalleyregister.com/news/local/napa-valley-wineries-plan-for-tasting-room-reopenings/article_bece54dd-419e-5cb9-8eb5-2ecbb875c21d.html?campaign_id=49&emc=edit_ca_20200508&instance_id=18320&nl=california-today®i_id=81077382&segment_id=26941&te=1&user_id=55403394b00a1ddab683952c2eb2cf85&utm_campaign=user-share&utm_medium=social&utm_source=twitter\">\u003cspan style=\"font-weight: 400\">Napa Valley Vintners \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">and \u003c/span>\u003ca href=\"https://wineindustryadvisor.com/2020/05/06/sonoma-wineries-itching-to-open-doors-invite-visitors\">\u003cspan style=\"font-weight: 400\">Sonoma County Vintners \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">associations recently released guidelines for wineries. Wineries can’t expect to host major events like concerts until September at the earliest, but as for tasting rooms, many are looking at county regulations to find ways to open safely. \u003c/span>\u003c/p>\n\u003cp>“What does the future of Wine Country look like? I get that question every day,” says Sonoma County Vintners Association executive director Michael Haney. “The one thing I’ve learned to predict is that it’s unpredictable.” He anticipates that virtual programs are here to stay, but they can’t ever replace tourism outright.\u003c/p>\n\u003cp>“Nothing beats the human element or interaction,\" Haney says. \"Tasting rooms are adapting to make sure they’re giving customer experiences to develop that relationship. There are truly inspirational stories from an industry standpoint. California wine regions are incredibly resilient and able to pivot.”\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-136733\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-160x16.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cem>For a selective list of virtual tastings, see the \u003ca href=\"https://sonomawine.com/sip-from-home/\">Sonoma County Vintners Association\u003c/a> and \u003ca href=\"https://napavintners.com/events/\" target=\"_blank\" rel=\"noopener noreferrer\">Napa Valley Vintners Association\u003c/a> for events from their member wineries. \u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"Virtual tasting rooms have stabilized and even boosted sales at Sonoma and Napa wineries.","status":"publish","parent":0,"modified":1621634342,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1555},"headData":{"title":"Swirl-in-Place: How Wine Country is Bringing the Tasting Room to Your House | KQED","description":"Virtual tasting rooms have stabilized and even boosted sales at Sonoma and Napa wineries.","ogTitle":"","ogDescription":"","ogImgId":"bayareabites_137228","twTitle":"","twDescription":"","twImgId":"bayareabites_137228","schema":{"@context":"http://schema.org","@type":"Article","headline":"Swirl-in-Place: How Wine Country is Bringing the Tasting Room to Your House","datePublished":"2020-05-14T18:38:59.000Z","dateModified":"2021-05-21T21:59:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"137200 https://ww2.kqed.org/bayareabites/?p=137200","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/14/swirl-in-place-how-wine-country-is-bringing-the-tasting-room-to-your-house/","disqusTitle":"Swirl-in-Place: How Wine Country is Bringing the Tasting Room to Your House","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137200/swirl-in-place-how-wine-country-is-bringing-the-tasting-room-to-your-house","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When the coronavirus and shelter-in-place first hit, Wine Country was faced with a huge challenge: What does Wine Country look like if you can’t visit the tasting room?\u003c/p>\n\u003cp>\"With [the wildfires] in 2017, you knew at some point that the fires would end, and whether or not you'd have a winery standing,\" says Katie Bundschu of \u003cstrong>Gundlach Bundschu\u003c/strong> and \u003cstrong>Abbot's Passage \u003c/strong>in Sonoma County. \"The difference with this is the uncertainty and the unknown that comes with it. Adapting and changing will be the name of the game for a while.\"\u003c/p>\n\u003cp>Wineries' ability to adapt and change was made easier on March 19, when the California Alcoholic Beverage Control \u003ca href=\"https://www.abc.ca.gov/law-and-policy/coronavirus19/\">temporarily relaxed regulations\u003c/a> to allow for, among other things, to-go wine sales at restaurants with takeout orders and alcoholic delivery to customers.\u003c/p>\n\u003cp>Suddenly, virtual wine tastings and events started to appear, especially among wineries that ordinarily rely on foot traffic to drive direct-to-consumer sales and promote memberships. With most people at home on Zoom for everything from concerts to board meetings, virtual tastings allow wineries to ship bottles and provide a tasting room experience direct to one's living room.\u003c/p>\n\u003cp>In the past two months, more and more wineries have turned to these livestreamed experiences to retain the customers they currently have as well as expand their reach. Virtual tastings and events have filled the void in what one winery executive calls an \"absolutely essential part of the wine industry,\" and even after wineries reopen, it looks like they might be here to stay.\u003c/p>\n\u003ch2>Building Loyalty\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11630558","label":"After the Fires, Wine Country Wants Tourists "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>For Mark Hanson, co-founder of the newer boutique Windsor winery \u003cstrong>Bricoleur\u003c/strong>, virtual events offered a chance to reach a national audience. The winery had planned to open its public-facing tasting room in May, and hired chef Shane McAnelly, formerly of Chalkboard, and a sous chef for food and wine tasting experiences.\u003c/p>\n\u003cp>That all changed with the pandemic. In order to keep people employed, the winery began hosting \u003ca href=\"https://www.facebook.com/bricoleurvineyards/posts/1130895357293884:0\">\u003cspan style=\"font-weight: 400\">Quarantine Kitchen Live\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a Zoom cook-along. What started small now has about 80-100 people tuning in every week and asking questions via chat.\u003c/span>\u003c/p>\n\u003cp>On any given Saturday at 4pm PST across the nation, 80 different Zoom squares fry, stir and sauté alongside \u003cspan style=\"font-weight: 400\">McAnelly\u003c/span> without having to pre-purchase bottles. For Hanson, these events are about the soft sell and building relationships rather than direct bottle sales. Hopefully, he says, those participating will eventually visit the winery once it's possible.\u003c/p>\n\u003cfigure id=\"attachment_137216\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137216 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Unknown-1-800x1067.jpg\" alt=\"Two chefs chopping vegetables\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Unknown-1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Unknown-1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Unknown-1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Unknown-1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Unknown-1.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bricoleur executive chef Shane McAnelly (left) and tasting room & hospitality director Chris Richard prep vegetables for a burger Quarantine Kitchen Live. \u003ccite>(Bricoleur Vineyards)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We believe, right or wrong, in having a fun experience, on our property or virtually,” says Hanson. “People are going to want to join, so we’ve never really been a hard-sell type of business.”\u003c/p>\n\u003cp>Unlike some other larger or more historic wineries, at Bricoleur virtually all the sales are direct-to-consumer: from the tasting room, internet sales and the wine club. Last year, 10% of Bricoleur's sales came from e-commerce. This year, that figure has jumped to about 40%.\u003c/p>\n\u003cp>Hanson says that being a newer winery without distribution deals to grocers and restaurants comes with the good and the bad. The winery may lack name recognition, but it's also not hit too hard by restaurants not selling as much wine during shelter-in-place. Hanson's also been able to offset losses through virtual wine tastings to wine club members and virtual happy hours.\u003c/p>\n\u003cp>“The greatest fear during the pandemic has been attrition in the wine club,” says Hanson. With people getting furloughed or losing their jobs, he'd worried members would no longer be able to purchase wine. Instead, Hanson says, membership has actually grown by 20 people in the last six weeks.\u003c/p>\n\u003ch2>Trying to Stand Out\u003c/h2>\n\u003cp>Other wineries, like \u003cstrong>Three Sticks\u003c/strong> in Sonoma, have seen relative success through virtual tastings. When the winery began hosting communal tastings to its wine club members for their new releases, instead of coming in to pick up a wine shipment and get a tasting hosted by a team member, 40-70 members hopped on a Zoom call with the owner and winemaker, says public relations manager Maral Papakhian. “The wine industry has been slow to get into the online game and get its feet wet,” says Papakhian. “We’re finding that collaborating with chefs and various partners online has been fun and beneficial for us.”\u003c/p>\n\u003cp>The trick, Papakhian says, is trying to stand out and adapt with technology. “Forty percent of our new club members and visitors are people who actually come in and taste at the physical location,” she says. “We had to shift immediately to virtual. It’s hard to cut through the noise. But we try to bring in outside elements that they wouldn’t normally get. The goal isn’t to replace the tasting room, but to take the label outside of the [tasting room] walls.”\u003c/p>\n\u003cp>Like in-person tasting rooms, each virtual tasting room has its own nuances. Some charge full-price for their bottles and waive delivery fees. Others offer complimentary tastings and a percentage off of their bottles. Still, others don't charge tasting fees and opt for charging a slightly below-retail price for their wine.\u003c/p>\n\u003cfigure id=\"attachment_137202\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137202\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Kusama-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Kusama-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Kusama-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Kusama-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Kusama-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Kusama-1920x1280.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Yayoi Kusama pumpkin is part of Donum Estate's sculpture collection of about 40 pieces. \u003ccite>(Robert Berg / Donum Estate)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cstrong>Donum Estate\u003c/strong> in Carneros, famous for its sculpture garden, is just starting out in the virtual tasting space. Participants must buy a full lineup of bottles in order to join the tasting with winemaker Dan Fishman. The kits ($325–$600) all feature a virtual tour through the sculpture garden.\u003c/p>\n\u003cp>Though the price tag may seem daunting to some, Donum's vice president of sales and hospitality Michael McNeil says it actually makes Donum more accessible. “It’s about being realistic,” says McNeil. “It’s not realistic to say 'For $1,000, you can come taste with us.'” On a regular basis, tastings at Donum start at $95 per person, and the winery didn’t ever anticipate having a digital experience. But, according to McNeil, he anticipates it will be a reward; the winery has seen very little attrition.\u003c/p>\n\u003cp>“Being in the wine industry for 21 years, direct-to-consumer is an absolutely essential part of the wine industry,” says McNeil. “It’s the most profitable. [Coronavirus] will have an impact from the direct-to-consumer perspective. Even though you’re doing this virtually, you’re not collecting tasting fees and still spending on labor. So, how do we create a foundation to say ‘thank you’ and have accessible experiences to keep building loyalty?”\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\u003ch2>A Permanent Feature\u003c/h2>\n\u003cp>Even with Napa and Sonoma eager to reopen to public visitors, virtual tasting and drive-thru pickups appear to be here to stay. Three Sticks and Bricoleur both plan on continuing online experiences after the pandemic. Napa-based \u003cstrong>Ashes & Diamonds\u003c/strong> recently launched a pick-up service and contact-free delivery to several Bay Area counties, and owner Kashy Khaledi says it’s not going anywhere because of its success.\u003c/p>\n\u003cfigure id=\"attachment_137217\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-137217\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/AD-Rose%CC%81-A-Go-Go-Marketing-Campaign-1020x1530.jpg\" alt=\"Marketing poster from Ashes & Diamonds\" width=\"640\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/AD-Rosé-A-Go-Go-Marketing-Campaign-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/AD-Rosé-A-Go-Go-Marketing-Campaign-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/AD-Rosé-A-Go-Go-Marketing-Campaign-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/AD-Rosé-A-Go-Go-Marketing-Campaign-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/AD-Rosé-A-Go-Go-Marketing-Campaign.jpg 1280w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Ashes & Diamonds recently launched a marketing campaign for their latest rosé release available for delivery. \u003ccite>(Jessica Rather / Ashes & Diamonds Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the prospects of Ashes & Diamonds reopening its doors during what’s normally high tourism season, “My guess is that there will be significant visitation due to the limitations of general activities,” says Khaledi. “There’s just less to do. From our end, we have stringent safety measures ready, high use of our outdoor space with modified seating charts, etc. But a few bad actors could spoil the whole lot. I hope that doesn’t happen.”\u003c/p>\n\u003cp>Then there's the question of how Wine Country as a whole opens back up. The\u003ca href=\"http://28rbcq2h1bmh1vlw303uo1et-wpengine.netdna-ssl.com/wp-content/uploads/2020/05/WineInstitute-Covid19-ReopeningProtocols-1.pdf\">\u003cspan style=\"font-weight: 400\"> California Wine Insitute\u003c/span>\u003c/a>, \u003ca href=\"https://napavalleyregister.com/news/local/napa-valley-wineries-plan-for-tasting-room-reopenings/article_bece54dd-419e-5cb9-8eb5-2ecbb875c21d.html?campaign_id=49&emc=edit_ca_20200508&instance_id=18320&nl=california-today®i_id=81077382&segment_id=26941&te=1&user_id=55403394b00a1ddab683952c2eb2cf85&utm_campaign=user-share&utm_medium=social&utm_source=twitter\">\u003cspan style=\"font-weight: 400\">Napa Valley Vintners \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">and \u003c/span>\u003ca href=\"https://wineindustryadvisor.com/2020/05/06/sonoma-wineries-itching-to-open-doors-invite-visitors\">\u003cspan style=\"font-weight: 400\">Sonoma County Vintners \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">associations recently released guidelines for wineries. Wineries can’t expect to host major events like concerts until September at the earliest, but as for tasting rooms, many are looking at county regulations to find ways to open safely. \u003c/span>\u003c/p>\n\u003cp>“What does the future of Wine Country look like? I get that question every day,” says Sonoma County Vintners Association executive director Michael Haney. “The one thing I’ve learned to predict is that it’s unpredictable.” He anticipates that virtual programs are here to stay, but they can’t ever replace tourism outright.\u003c/p>\n\u003cp>“Nothing beats the human element or interaction,\" Haney says. \"Tasting rooms are adapting to make sure they’re giving customer experiences to develop that relationship. There are truly inspirational stories from an industry standpoint. California wine regions are incredibly resilient and able to pivot.”\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-136733\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-160x16.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cem>For a selective list of virtual tastings, see the \u003ca href=\"https://sonomawine.com/sip-from-home/\">Sonoma County Vintners Association\u003c/a> and \u003ca href=\"https://napavintners.com/events/\" target=\"_blank\" rel=\"noopener noreferrer\">Napa Valley Vintners Association\u003c/a> for events from their member wineries. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137200/swirl-in-place-how-wine-country-is-bringing-the-tasting-room-to-your-house","authors":["11689"],"categories":["bayareabites_16558","bayareabites_109","bayareabites_17082","bayareabites_10028"],"tags":["bayareabites_16586","bayareabites_16588","bayareabites_16587","bayareabites_16549","bayareabites_16592","bayareabites_16593","bayareabites_16591","bayareabites_16557","bayareabites_14775","bayareabites_16585","bayareabites_289","bayareabites_16590","bayareabites_16589","bayareabites_16594","bayareabites_16595","bayareabites_16596","bayareabites_1605"],"featImg":"bayareabites_137228","label":"bayareabites"},"bayareabites_116952":{"type":"posts","id":"bayareabites_116952","meta":{"index":"posts_1591205157","site":"bayareabites","id":"116952","score":null,"sort":[1493049137000]},"guestAuthors":[],"slug":"oaky-with-notes-of-bs-why-wine-tasting-struggles-to-get-it-on-the-nose","title":"Oaky, With Notes Of BS: Why Wine Tasting Struggles To Get It On The Nose","publishDate":1493049137,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>To get you to buy a bottle of champagne, M. Cole Chilton, the face who was always behind the counter of my neighborhood wine store in Brooklyn, would send out emails with elaborate descriptions: \"I taste like sunshine, and I tell of brighter days ahead. I will make you forget that three people cheated on you last year. I will make you forget that you didn't contribute anything to your 401(k). I will make you forget that dog sitting is not as easy as it sounds.\"\u003c/p>\n\u003cp>Rarely have I gotten so much enjoyment from a newsletter, but also, rarely have I been so confused. Did I want to buy these wines that smelled like \"Bing cherries burnt by a flaming walrus tusk and washed down with gulp of bitter Iron Goddess tea?\" Yes, yes I did. Did I know what any of that meant or what to expect when I opened a bottle? God, no.\u003c/p>\n\u003cp>This is a common problem with the average wine consumer. In her new \u003ca href=\"https://www.amazon.com/Cork-Dork-Wine-Fueled-Sommeliers-Scientists/dp/0143128094\">book\u003c/a>, \u003cem>Cork Dork, \u003c/em>writer and certified sommelier Bianca Bosker says you can teach yourself to taste.\u003c/p>\n\u003cp>She traces her wine education from being a total novice working as a cellar rat in a New York restaurant to becoming someone who could blind taste with impressive accuracy. Though the book is very much a glimpse into the strange world of wine, it's even more about taste — how to do it, how to describe it, and whether anyone knows what they're doing at all.\u003c/p>\n\u003cp>Bosker describes having a \"crisis of confidence\" after bringing a blind-smelling exercise to her fellow sommeliers. She filled six plastic cups with herbs, covered them in foil, and poked holes into the top. \"If the somms could smell chervil in their wine, surely they could smell chervil in chervil?\" Bosker writes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Unfortunately, this was not the case.\u003c/p>\n\u003cp>According to a theory she notes elsewhere in the book, perhaps instead of real chervil, the aroma these sommeliers were noting was simply something they'd heard others describe as chervil in the past — a game of telephone for the nose.\u003c/p>\n\u003cp>Tasting notes, which are meant to be a helpful guide, might just be creating new confusion for the lay drinker. \"If you're a [wine] critic and you say you smell 'peppered raspberry' and 'pomegranate' and you, the drinker, don't sense them, you'll think there's something wrong with the wine or something wrong with you,\" Bosker tells NPR.\u003c/p>\n\u003cp>While we may know as many as 30,000 words in our native language, we're not nearly so good at defining the hundreds of thousands of distinct smells our brains process.\u003c/p>\n\u003cp>\"There's an incredible richness of information we're neglecting and we can remedy that by teaching ourselves how to taste,\" Bosker says.\u003c/p>\n\u003cp>In the 1980s, \u003ca href=\"http://wineserver.ucdavis.edu/people/emeriti/noble.html\">Ann Noble\u003c/a>, a professor at the University of California, Davis, came up with a solution to this challenge, at least for wine. Frustrated by the lack of accountability in tasting notes — especially with impossible-to-define descriptions like \"skyscraper-like texture,\" \"elegant,\" or \"romantic\" — Noble developed an \u003ca href=\"http://www.winearomawheel.com/\">aroma wheel\u003c/a>, which culled and categorized some of the most common aromas identified by the wine industry.\u003c/p>\n\u003cp>Does the wine seem reminiscent of tropical fruit? Take it a step further and try to identify whether it's more like bubblegum or kiwi. If there's a hint of vanilla, the aroma wheel hints that it's likely to be caused by oak aging. It's hard to state how influential this wheel has been. Variations of it can now be found to help identify distinct aromas in coffee, olive oil, honey and chocolate.\u003c/p>\n\u003cp>\"You used to have all these emotional sort of words that would be off-putting to someone who didn't know what it meant — 'esoteric' or 'exclusive,' \" Noble says of pre-aroma wheel tasting notes. \"Now you see more specific terminology.\"\u003c/p>\n\u003cp>Speaking the same language, whether in wine or life, is important for communication. For many consumers, a sommelier's saying a wine is \"bold\" means as much as saying it's gobbeldygook. And these words are important.\u003c/p>\n\u003cp>Unlike food — which gives us multiple sensory cues like crunchy, hot, squishy or stringy in addition to tasting salty or like apricot — with wine, it's all about minute differences between taste and smell.\u003c/p>\n\u003cp>In the interest of selling wine or passing sommelier exams, Bosker said, people sometimes take the poetry of wine too far without understanding where these words come from and how to use them. The terms we use to describe wine have often been representative of the times we live in.\u003c/p>\n\u003cp>For example, in the '80s there were a lot of terms like \"svelte and lithe and muscular,\" Bosker says, reflecting a cultural attachment to spandex and Jazzercise. Today the foodie movement has led to terms like \"organic rutabaga,\" while a need to \"quantify our hedonism\" has started some tasters down a path of referring to the chemicals that we're smelling like pyrazine (found in bell pepper) or mercaptans (the culprit behind the smell of odorous socks or rotten cabbage).\u003c/p>\n\u003cp>\"Wine tasting, yes, it helps you appreciate wine, but it's a discipline that can teach you how to appreciate anything in life more whether it's a walk in the park or,\" Bosker says, laughing, \"the smells of the subway.\"\u003c/p>\n\u003cp>All this isn't to say that the poetry of wine should be lost forever. Perhaps it's time wine was marketed more like food: Start with an objective list of ingredients and then use marketing language to make consumers feel a certain way to buy it. A wine can taste of red fruit and leather at the same time it makes you feel like you're in a cabin listening to love songs on the radio. Now that's a wine I'd like to drink.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.twitter.com/tkdano\">Tove K. Danovich\u003c/a> \u003cem>is a journalist based in Portland, Ore\u003c/em>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Unlike food — which gives us sensory cues like crunchy and hot, as well as tasting, say, salty — with wine, it's all about tiny differences in taste and smell. The danger is in getting too poetic.","status":"publish","parent":0,"modified":1493049137,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1004},"headData":{"title":"Oaky, With Notes Of BS: Why Wine Tasting Struggles To Get It On The Nose | KQED","description":"Unlike food — which gives us sensory cues like crunchy and hot, as well as tasting, say, salty — with wine, it's all about tiny differences in taste and smell. The danger is in getting too poetic.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Oaky, With Notes Of BS: Why Wine Tasting Struggles To Get It On The Nose","datePublished":"2017-04-24T15:52:17.000Z","dateModified":"2017-04-24T15:52:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"116952 https://ww2.kqed.org/bayareabites/?p=116952","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/04/24/oaky-with-notes-of-bs-why-wine-tasting-struggles-to-get-it-on-the-nose/","disqusTitle":"Oaky, With Notes Of BS: Why Wine Tasting Struggles To Get It On The Nose","nprByline":"Tove Danovich, \u003cstrong>\u003ca href=\"http://www.npr.org/sections/thesalt/2017/04/10/522748035/oaky-with-notes-of-bs-why-wine-tasting-struggles-to-get-it-on-the-nose\">NPR Food\u003c/a>\u003c/strong>","nprImageAgency":"Charles O'Rear/Getty Images","nprStoryId":"522748035","nprApiLink":"http://api.npr.org/query?id=522748035&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/04/10/522748035/oaky-with-notes-of-bs-why-wine-tasting-struggles-to-get-it-on-the-nose?ft=nprml&f=522748035","nprRetrievedStory":"1","nprPubDate":"Wed, 19 Apr 2017 15:39:00 -0400","nprStoryDate":"Mon, 10 Apr 2017 09:00:00 -0400","nprLastModifiedDate":"Wed, 19 Apr 2017 15:39:42 -0400","path":"/bayareabites/116952/oaky-with-notes-of-bs-why-wine-tasting-struggles-to-get-it-on-the-nose","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>To get you to buy a bottle of champagne, M. Cole Chilton, the face who was always behind the counter of my neighborhood wine store in Brooklyn, would send out emails with elaborate descriptions: \"I taste like sunshine, and I tell of brighter days ahead. I will make you forget that three people cheated on you last year. I will make you forget that you didn't contribute anything to your 401(k). I will make you forget that dog sitting is not as easy as it sounds.\"\u003c/p>\n\u003cp>Rarely have I gotten so much enjoyment from a newsletter, but also, rarely have I been so confused. Did I want to buy these wines that smelled like \"Bing cherries burnt by a flaming walrus tusk and washed down with gulp of bitter Iron Goddess tea?\" Yes, yes I did. Did I know what any of that meant or what to expect when I opened a bottle? God, no.\u003c/p>\n\u003cp>This is a common problem with the average wine consumer. In her new \u003ca href=\"https://www.amazon.com/Cork-Dork-Wine-Fueled-Sommeliers-Scientists/dp/0143128094\">book\u003c/a>, \u003cem>Cork Dork, \u003c/em>writer and certified sommelier Bianca Bosker says you can teach yourself to taste.\u003c/p>\n\u003cp>She traces her wine education from being a total novice working as a cellar rat in a New York restaurant to becoming someone who could blind taste with impressive accuracy. Though the book is very much a glimpse into the strange world of wine, it's even more about taste — how to do it, how to describe it, and whether anyone knows what they're doing at all.\u003c/p>\n\u003cp>Bosker describes having a \"crisis of confidence\" after bringing a blind-smelling exercise to her fellow sommeliers. She filled six plastic cups with herbs, covered them in foil, and poked holes into the top. \"If the somms could smell chervil in their wine, surely they could smell chervil in chervil?\" Bosker writes.\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>Unfortunately, this was not the case.\u003c/p>\n\u003cp>According to a theory she notes elsewhere in the book, perhaps instead of real chervil, the aroma these sommeliers were noting was simply something they'd heard others describe as chervil in the past — a game of telephone for the nose.\u003c/p>\n\u003cp>Tasting notes, which are meant to be a helpful guide, might just be creating new confusion for the lay drinker. \"If you're a [wine] critic and you say you smell 'peppered raspberry' and 'pomegranate' and you, the drinker, don't sense them, you'll think there's something wrong with the wine or something wrong with you,\" Bosker tells NPR.\u003c/p>\n\u003cp>While we may know as many as 30,000 words in our native language, we're not nearly so good at defining the hundreds of thousands of distinct smells our brains process.\u003c/p>\n\u003cp>\"There's an incredible richness of information we're neglecting and we can remedy that by teaching ourselves how to taste,\" Bosker says.\u003c/p>\n\u003cp>In the 1980s, \u003ca href=\"http://wineserver.ucdavis.edu/people/emeriti/noble.html\">Ann Noble\u003c/a>, a professor at the University of California, Davis, came up with a solution to this challenge, at least for wine. Frustrated by the lack of accountability in tasting notes — especially with impossible-to-define descriptions like \"skyscraper-like texture,\" \"elegant,\" or \"romantic\" — Noble developed an \u003ca href=\"http://www.winearomawheel.com/\">aroma wheel\u003c/a>, which culled and categorized some of the most common aromas identified by the wine industry.\u003c/p>\n\u003cp>Does the wine seem reminiscent of tropical fruit? Take it a step further and try to identify whether it's more like bubblegum or kiwi. If there's a hint of vanilla, the aroma wheel hints that it's likely to be caused by oak aging. It's hard to state how influential this wheel has been. Variations of it can now be found to help identify distinct aromas in coffee, olive oil, honey and chocolate.\u003c/p>\n\u003cp>\"You used to have all these emotional sort of words that would be off-putting to someone who didn't know what it meant — 'esoteric' or 'exclusive,' \" Noble says of pre-aroma wheel tasting notes. \"Now you see more specific terminology.\"\u003c/p>\n\u003cp>Speaking the same language, whether in wine or life, is important for communication. For many consumers, a sommelier's saying a wine is \"bold\" means as much as saying it's gobbeldygook. And these words are important.\u003c/p>\n\u003cp>Unlike food — which gives us multiple sensory cues like crunchy, hot, squishy or stringy in addition to tasting salty or like apricot — with wine, it's all about minute differences between taste and smell.\u003c/p>\n\u003cp>In the interest of selling wine or passing sommelier exams, Bosker said, people sometimes take the poetry of wine too far without understanding where these words come from and how to use them. The terms we use to describe wine have often been representative of the times we live in.\u003c/p>\n\u003cp>For example, in the '80s there were a lot of terms like \"svelte and lithe and muscular,\" Bosker says, reflecting a cultural attachment to spandex and Jazzercise. Today the foodie movement has led to terms like \"organic rutabaga,\" while a need to \"quantify our hedonism\" has started some tasters down a path of referring to the chemicals that we're smelling like pyrazine (found in bell pepper) or mercaptans (the culprit behind the smell of odorous socks or rotten cabbage).\u003c/p>\n\u003cp>\"Wine tasting, yes, it helps you appreciate wine, but it's a discipline that can teach you how to appreciate anything in life more whether it's a walk in the park or,\" Bosker says, laughing, \"the smells of the subway.\"\u003c/p>\n\u003cp>All this isn't to say that the poetry of wine should be lost forever. Perhaps it's time wine was marketed more like food: Start with an objective list of ingredients and then use marketing language to make consumers feel a certain way to buy it. A wine can taste of red fruit and leather at the same time it makes you feel like you're in a cabin listening to love songs on the radio. Now that's a wine I'd like to drink.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.twitter.com/tkdano\">Tove K. Danovich\u003c/a> \u003cem>is a journalist based in Portland, Ore\u003c/em>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/116952/oaky-with-notes-of-bs-why-wine-tasting-struggles-to-get-it-on-the-nose","authors":["byline_bayareabites_116952"],"categories":["bayareabites_2254","bayareabites_10916","bayareabites_119"],"tags":["bayareabites_14748","bayareabites_1605"],"featImg":"bayareabites_116953","label":"bayareabites"},"bayareabites_64146":{"type":"posts","id":"bayareabites_64146","meta":{"index":"posts_1591205157","site":"bayareabites","id":"64146","score":null,"sort":[1372265045000]},"guestAuthors":[],"slug":"fruity-with-a-hint-of-bologna-a-slackers-guide-to-wine-tasting","title":"Fruity With A Hint Of Bologna: A Slacker's Guide To Wine Tasting","publishDate":1372265045,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_64152\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/winetasting.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/winetasting-1024x574.jpg\" alt=\"Our class of newbies learns how to pick up that buttery taste in a glass of Chardonnay. Photo: Heather Rousseau/NPR\" width=\"1024\" height=\"574\" class=\"size-large wp-image-64152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Our class of newbies learns how to pick up that buttery taste in a glass of Chardonnay. Photo: Heather Rousseau/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/26/194212435/fruity-with-a-hint-of-bologna-a-slacker-s-guide-to-wine-tasting\">The Salt at NPR Food\u003c/a> (6/26/13)\u003c/p>\n\u003cp>Wine tasting has taken it on the chin recently.\u003c/p>\n\u003cp>\"There are no two ways about it: the bullsh*t is strong with wine.\"\u003c/p>\n\u003cp>That's what Robert T. Gonzales recently \u003ca href=\"http://io9.com/wine-tasting-is-bullshit-heres-why-496098276\">wrote on io9.com\u003c/a> in a post that eviscerated wine tasting as a form of skilled craft. \"Wine tasting. Wine rating. Wine reviews. Wine descriptions.\" he writes. \"They're all related. And they're all egregious offenders, from a [expletive deleted] standpoint.\"\u003c/p>\n\u003cp>But then Gonzales goes on to cite a piece written by disgraced science journalist Jonah Lehrer to back up his argument. And that's when I start detecting hints of bologna.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Gonzales's comments swirled up the bee's nest. And wine lovers have come up from the cellars to defend their sniffing, gurgling and spitting on the blogosphere.\u003c/p>\n\u003cp>We're not here to enter the debate. But rather, we wanted to give you an insider's look at a few places where the science of wine tasting is clear-cut – and relatively easy to learn.\u003c/p>\n\u003cp>Most of what we taste in wine comes from its aroma. Connoisseurs like to talk about the complex aromas of wine – hints of strawberry or citrus, for example. But don't let that intimidate you. Mastering three or four of these aromas will take you far in the wine tasting world, impressing even your most die-hard oenophiles. Here's what you need to know.\u003c/p>\n\u003cp>\u003cstrong>1. Put your face close to some wood. Take a deep breath\u003c/strong>.\u003c/p>\n\u003cp>Got a pretty good idea what that smells like now? Good. That's what Chardonnay and Cabernet Sauvignon smell like when winemakers store them in oak barrels.\u003c/p>\n\u003cfigure id=\"attachment_64153\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/winetasting1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/winetasting1-290x217.jpg\" alt=\"Swigging for science: A hint of oak, our winetasting newbies learned, is more common in reds than whites. It's a marker for expense in both. Photo: Heather Rousseau/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-64153\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Swigging for science: A hint of oak, our winetasting newbies learned, is more common in reds than whites. It's a marker for expense in both. Photo: Heather Rousseau/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Many red wines spend time in oak barrels. So if you call a California red \"oaky,\" chances are, you'll be correct. But no one will be impressed.\u003c/p>\n\u003cp>The way to get a little cred is to state confidently whether or not your Chardonnay has been stored in oak. As in: \"Hmm, I really like the oak flavors of this Chardonnay.\" Or conversely, \"I enjoy a Chardonnay that hasn't been oaked.\"\u003c/p>\n\u003cp>The woody aroma comes from compounds called \u003ca href=\"http://www.chemicalbook.com/ChemicalProductProperty_EN_CB0166670.htm\">whisky lactones\u003c/a>, which leach out of the barrels into the wine over the years. An oaky aroma is generally associated with more expensive wines.\u003c/p>\n\u003cp>\u003cstrong>2. Sniff out vanilla\u003c/strong>.\u003c/p>\n\u003cp>Here's a trick that will really knock the socks off your wine friends. Next time you're enjoying a red wine, say, a California Pinot Noir, and you smell vanilla, simply proclaim, \"Clearly, this wine was aged in American oak, not French.\" Practice by huffing on some vanilla extract in your kitchen.\u003c/p>\n\u003cp>Winemakers typically use one of two types of oak barrels for storage: French or American oak. The American wood releases more \u003ca href=\"http://pubchem.ncbi.nlm.nih.gov/summary/summary.cgi?cid=1183\">vanillin\u003c/a> into wine than French oak does. And guess what vanillin smells like? Yup, vanilla beans.\u003c/p>\n\u003cp>So if your sniffer is detecting vanilla in wine, it was likely stored in American oak barrels. But don't ever say this about a French wine, which — of course — would never be stored in American oak. Mon dieu!\u003c/p>\n\u003cp>\u003cstrong>3. Go slice a green pepper.\u003c/strong>\u003c/p>\n\u003cp>Certain types of grapes, a.k.a. varietals, have their own distinctive aromas. Perhaps the most distinctive is the Cabernet Sauvignon grape, which smells like green peppers. Both get their signature smell from \u003ca href=\"http://www.winesandvines.com/template.cfm?section=features&content=68769\">pyrazines\u003c/a>; with grapes, the scent is strongest when they aren't quite ripe – and you can still detect that scent in the resulting wine.\u003c/p>\n\u003cp>So swirl your next Cab. Take a whiff of it. If there's a faint hint of green pepper, then try a statement like, \"There are definitely some pyrazines in this Cab. The grapes must not haven ripened fully. Please take this inferior wine away from me.\"\u003c/p>\n\u003cp>\u003cstrong>4. Buy some imitation butter.\u003c/strong>\u003c/p>\n\u003cp>Our final party trick is a bit complicated. But it's so worth the investment.\u003c/p>\n\u003cp>Grapes taste tart because they contain an acid found in Granny Smith apples. Wine makers can get rid of this sourness by adding bacteria into their fermenting juice. The bug converts the tart acid into less tart acids, like the ones found in milk. Along the way, bacteria also churn out a butter flavor, called diacetyl — the same compound food scientists put in imitation butter and microwave popcorn.\u003c/p>\n\u003cp>The process is called malolactic fermentation, or MLF for short. Wines that have gone through MLF have a smoother mouthfeel and a butter or butterscotch smell that's a dead giveaway. The more buttery the wine, the bigger the pricetag.\u003c/p>\n\u003cp>\u003cstrong>5. Do try this at home.\u003c/strong>\u003c/p>\n\u003cp>To master these wine tasting tricks, you probably need some training. Here's a cool way to do it. Take a cheap, flavorless wine and then spike it with one of the compounds above – say, a few drops of vanilla extract or imitation butter. Then use it as a reference while you sniff the good stuff.\u003c/p>\n\u003cp>We tried out this training strategy here at The Salt with a few Chardonnays. And the results were impressive. By learning to sniff out the buttery aroma beforehand, 10 out of 10 newbie wine tasters could correctly identify the Chardonnay that went through MLF.\u003c/p>\n\u003cp>\u003cem>Michaeleen Doucleff is a reporter and producer on NPR's Science Desk. She has a master's in winemaking from U.C. Davis.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Science is a beautiful thing — especially when it helps you impress your foodie friends. Here we present five easy party tricks — based on science — that will make you look like a wine tasting pro. Do try this at home.","status":"publish","parent":0,"modified":1372266746,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":950},"headData":{"title":"Fruity With A Hint Of Bologna: A Slacker's Guide To Wine Tasting | KQED","description":"Science is a beautiful thing — especially when it helps you impress your foodie friends. Here we present five easy party tricks — based on science — that will make you look like a wine tasting pro. Do try this at home.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fruity With A Hint Of Bologna: A Slacker's Guide To Wine Tasting","datePublished":"2013-06-26T16:44:05.000Z","dateModified":"2013-06-26T17:12:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"64146 http://blogs.kqed.org/bayareabites/?p=64146","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/06/26/fruity-with-a-hint-of-bologna-a-slackers-guide-to-wine-tasting/","disqusTitle":"Fruity With A Hint Of Bologna: A Slacker's Guide To Wine Tasting","nprByline":"Michaeleen Doucleff","nprStoryId":"194212435","nprApiLink":"http://api.npr.org/query?id=194212435&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/06/26/194212435/fruity-with-a-hint-of-bologna-a-slacker-s-guide-to-wine-tasting?ft=3&f=194212435","nprRetrievedStory":"1","nprPubDate":"Wed, 26 Jun 2013 09:03:00 -0400","nprStoryDate":"Wed, 26 Jun 2013 09:00:00 -0400","nprLastModifiedDate":"Wed, 26 Jun 2013 08:55:53 -0400","path":"/bayareabites/64146/fruity-with-a-hint-of-bologna-a-slackers-guide-to-wine-tasting","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64152\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/winetasting.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/winetasting-1024x574.jpg\" alt=\"Our class of newbies learns how to pick up that buttery taste in a glass of Chardonnay. Photo: Heather Rousseau/NPR\" width=\"1024\" height=\"574\" class=\"size-large wp-image-64152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Our class of newbies learns how to pick up that buttery taste in a glass of Chardonnay. Photo: Heather Rousseau/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/26/194212435/fruity-with-a-hint-of-bologna-a-slacker-s-guide-to-wine-tasting\">The Salt at NPR Food\u003c/a> (6/26/13)\u003c/p>\n\u003cp>Wine tasting has taken it on the chin recently.\u003c/p>\n\u003cp>\"There are no two ways about it: the bullsh*t is strong with wine.\"\u003c/p>\n\u003cp>That's what Robert T. Gonzales recently \u003ca href=\"http://io9.com/wine-tasting-is-bullshit-heres-why-496098276\">wrote on io9.com\u003c/a> in a post that eviscerated wine tasting as a form of skilled craft. \"Wine tasting. Wine rating. Wine reviews. Wine descriptions.\" he writes. \"They're all related. And they're all egregious offenders, from a [expletive deleted] standpoint.\"\u003c/p>\n\u003cp>But then Gonzales goes on to cite a piece written by disgraced science journalist Jonah Lehrer to back up his argument. And that's when I start detecting hints of bologna.\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>Gonzales's comments swirled up the bee's nest. And wine lovers have come up from the cellars to defend their sniffing, gurgling and spitting on the blogosphere.\u003c/p>\n\u003cp>We're not here to enter the debate. But rather, we wanted to give you an insider's look at a few places where the science of wine tasting is clear-cut – and relatively easy to learn.\u003c/p>\n\u003cp>Most of what we taste in wine comes from its aroma. Connoisseurs like to talk about the complex aromas of wine – hints of strawberry or citrus, for example. But don't let that intimidate you. Mastering three or four of these aromas will take you far in the wine tasting world, impressing even your most die-hard oenophiles. Here's what you need to know.\u003c/p>\n\u003cp>\u003cstrong>1. Put your face close to some wood. Take a deep breath\u003c/strong>.\u003c/p>\n\u003cp>Got a pretty good idea what that smells like now? Good. That's what Chardonnay and Cabernet Sauvignon smell like when winemakers store them in oak barrels.\u003c/p>\n\u003cfigure id=\"attachment_64153\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/winetasting1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/winetasting1-290x217.jpg\" alt=\"Swigging for science: A hint of oak, our winetasting newbies learned, is more common in reds than whites. It's a marker for expense in both. Photo: Heather Rousseau/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-64153\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Swigging for science: A hint of oak, our winetasting newbies learned, is more common in reds than whites. It's a marker for expense in both. Photo: Heather Rousseau/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Many red wines spend time in oak barrels. So if you call a California red \"oaky,\" chances are, you'll be correct. But no one will be impressed.\u003c/p>\n\u003cp>The way to get a little cred is to state confidently whether or not your Chardonnay has been stored in oak. As in: \"Hmm, I really like the oak flavors of this Chardonnay.\" Or conversely, \"I enjoy a Chardonnay that hasn't been oaked.\"\u003c/p>\n\u003cp>The woody aroma comes from compounds called \u003ca href=\"http://www.chemicalbook.com/ChemicalProductProperty_EN_CB0166670.htm\">whisky lactones\u003c/a>, which leach out of the barrels into the wine over the years. An oaky aroma is generally associated with more expensive wines.\u003c/p>\n\u003cp>\u003cstrong>2. Sniff out vanilla\u003c/strong>.\u003c/p>\n\u003cp>Here's a trick that will really knock the socks off your wine friends. Next time you're enjoying a red wine, say, a California Pinot Noir, and you smell vanilla, simply proclaim, \"Clearly, this wine was aged in American oak, not French.\" Practice by huffing on some vanilla extract in your kitchen.\u003c/p>\n\u003cp>Winemakers typically use one of two types of oak barrels for storage: French or American oak. The American wood releases more \u003ca href=\"http://pubchem.ncbi.nlm.nih.gov/summary/summary.cgi?cid=1183\">vanillin\u003c/a> into wine than French oak does. And guess what vanillin smells like? Yup, vanilla beans.\u003c/p>\n\u003cp>So if your sniffer is detecting vanilla in wine, it was likely stored in American oak barrels. But don't ever say this about a French wine, which — of course — would never be stored in American oak. Mon dieu!\u003c/p>\n\u003cp>\u003cstrong>3. Go slice a green pepper.\u003c/strong>\u003c/p>\n\u003cp>Certain types of grapes, a.k.a. varietals, have their own distinctive aromas. Perhaps the most distinctive is the Cabernet Sauvignon grape, which smells like green peppers. Both get their signature smell from \u003ca href=\"http://www.winesandvines.com/template.cfm?section=features&content=68769\">pyrazines\u003c/a>; with grapes, the scent is strongest when they aren't quite ripe – and you can still detect that scent in the resulting wine.\u003c/p>\n\u003cp>So swirl your next Cab. Take a whiff of it. If there's a faint hint of green pepper, then try a statement like, \"There are definitely some pyrazines in this Cab. The grapes must not haven ripened fully. Please take this inferior wine away from me.\"\u003c/p>\n\u003cp>\u003cstrong>4. Buy some imitation butter.\u003c/strong>\u003c/p>\n\u003cp>Our final party trick is a bit complicated. But it's so worth the investment.\u003c/p>\n\u003cp>Grapes taste tart because they contain an acid found in Granny Smith apples. Wine makers can get rid of this sourness by adding bacteria into their fermenting juice. The bug converts the tart acid into less tart acids, like the ones found in milk. Along the way, bacteria also churn out a butter flavor, called diacetyl — the same compound food scientists put in imitation butter and microwave popcorn.\u003c/p>\n\u003cp>The process is called malolactic fermentation, or MLF for short. Wines that have gone through MLF have a smoother mouthfeel and a butter or butterscotch smell that's a dead giveaway. The more buttery the wine, the bigger the pricetag.\u003c/p>\n\u003cp>\u003cstrong>5. Do try this at home.\u003c/strong>\u003c/p>\n\u003cp>To master these wine tasting tricks, you probably need some training. Here's a cool way to do it. Take a cheap, flavorless wine and then spike it with one of the compounds above – say, a few drops of vanilla extract or imitation butter. Then use it as a reference while you sniff the good stuff.\u003c/p>\n\u003cp>We tried out this training strategy here at The Salt with a few Chardonnays. And the results were impressive. By learning to sniff out the buttery aroma beforehand, 10 out of 10 newbie wine tasters could correctly identify the Chardonnay that went through MLF.\u003c/p>\n\u003cp>\u003cem>Michaeleen Doucleff is a reporter and producer on NPR's Science Desk. She has a master's in winemaking from U.C. Davis.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/64146/fruity-with-a-hint-of-bologna-a-slackers-guide-to-wine-tasting","authors":["byline_bayareabites_64146"],"categories":["bayareabites_10916","bayareabites_119"],"tags":["bayareabites_10921","bayareabites_14748","bayareabites_1605","bayareabites_9538"],"featImg":"bayareabites_64153","label":"bayareabites"},"bayareabites_46690":{"type":"posts","id":"bayareabites_46690","meta":{"index":"posts_1591205157","site":"bayareabites","id":"46690","score":null,"sort":[1344275721000]},"guestAuthors":[],"slug":"6-affordable-wines-you-should-buy-today-from-wine-riot","title":"6 Affordable Wines You Should Buy Today, from Wine Riot","publishDate":1344275721,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5013.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5013.jpg\" alt=\"Wine tasting at Wine Riot\" title=\"Wine tasting at Wine Riot\" width=\"560\" class=\"alignnone size-full wp-image-46692\">\u003c/a>\u003c/p>\n\u003cp>Here in San Francisco, one thing's for sure, there's never a shortage on wine tasting events. Especially during the city's warmer months (we have those?). You can literally taste every type of wine there is out there. It could be by region, such as \u003ca href=\"http://www.vinorossosf.com/\">the Italian tastings at VinoRosso\u003c/a>, or even by varietal, like with the ZAP Festival (\u003ca href=\"http://zinfandel.org/default.asp?n1=26&n2=908\">Zinfandel Advocate and Producers\u003c/a>) that happens over at Fort Mason.\u003c/p>\n\u003cp>While the wines are all very different, the experience at these events is pretty much standard. It's a sea of popped collars, sport jackets and cougars just stumbling from one pouring to another with very little regard for what they are drinking. It's more about how much they are drinking. And there's always some cheese table which looks better than it actually is (Cowgirl Creamery anyone?) and, of course, buckets and buckets of mini-baguettes. \u003c/p>\n\u003cp>That is of course, unless the event is \u003ca href=\"http://secondglass.com/wineriot/\">Wine Riot\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5007.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5007.jpg\" alt=\"Lite Brite Ticket Booth\" title=\"Lite Brite Ticket Booth\" width=\"560\" class=\"alignnone size-full wp-image-46691\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is wine tasting for the hipster crowd. Bread and cheese has been replaced with...more bread and cheese, but in the shape of pizza. Though, unlike the free offerings at other events, it's $4 a pop for a slice. There's a photo booth and accompanying costumes from what I can only imagine is the Bay to Breakers lost and found. Oh, and there are a ton of temporary tattoo choices also. So even if you don't enter looking like a hipster, you can leave feeling like one. \u003c/p>\n\u003cp>Honestly, I half expected there to be a table pouring PBR!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5064.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5064.jpg\" alt=\"Crowd at Wine Riot\" title=\"Crowd at Wine Riot\" width=\"560\" class=\"alignnone size-full wp-image-46695\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>But what were the wines like?\u003c/strong>\u003c/p>\n\u003cp>Honestly, as a whole, a bit under the mark. That's not to say there weren't some gems. I walked away with a list of wines I plan to stock up on, drink a lot of and even share with friends. But if you fancy yourself a connoisseur, this is not the event for you. However, if you like decent wine, good people, a fun time without the attitude, please go next year. \u003c/p>\n\u003cul>\n\u003cstrong>So, what are my picks?\u003c/strong>\n\u003cli>\u003ca href=\"http://www.wine.com/V6/Chateau-Les-Trois-Croix-Fronsac-2008/wine/109645/detail.aspx\">2008 Chateau Les Trois Croix Bordeaux\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.hahnfamilywines.com/wineInfoTemplate.asp?BrandID=2&WinesID=333\">2010 Hahn Winery GSM Blend\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://store.hugebearwines.com/index.cfm?method=products.productDrilldown&productID=592d67c8-ee47-4ba5-7978-31dae0edb80e\">2010 Huge Bear Chardonnay\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://southernstarz.com/Detail.CFM?sku=9826\">2010 Edgebaston Berry Box Red Blend\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.peachycanyon.com/trade/\">2010 Peachy Canyon Westside Zinfandel\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.ontanon.es/english/teon-roble\">2010 Ontanon Teon Roble\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>I really enjoyed the Chateau Les Trois Croix. It was bold yet well balanced enough that you didn't really notice. And I am not the biggest Bordeaux fan, so that is saying something. I would say I am Chardonnay-curious. I rarely liked it oaked but Huge Bear pulled it off. For the past three years, anytime I want a Zin, I turn to Peachy Canyon and that was true again at this event. This particular one is very well balanced and just fruit forward enough to be called a Zin. Hahn Family Wines has not only one of the best tasting rooms in California and if you happen to visit, buy a bottle of their GSM Blend and enjoy it on the deck. The wine has some nice berry notes with a little bit of spiciness to pull it all together. You'll also find notes of vanilla and clove. The Berry Box blend is just like the name states. A swirling mix of dark fruits and cassis, this is the wine for dinner. It's hearty and a bit juicy. The Teon Roble is similar, definitely fleshy but extremely well balanced. Also good with a hearty meal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5047.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5047.jpg\" alt=\"Carnival Fun at Wine Riot\" title=\"Carnival Fun at Wine Riot\" width=\"560\" class=\"alignnone size-full wp-image-46694\">\u003c/a>\u003c/p>\n\u003cp>I think what Wine Riot really brings to the wine tasting circuit is accessibility. Oh, and tattoos. I am still sporting my tipsy mermaid tattoo! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I feel so hip!\u003c/p>\n\n","blocks":[],"excerpt":"Want some tasty and affordable wines for your next meal, event or drunken binge. Here are 6 affordable ones from the Wine Riot event. Wine Riot is the hipster version of wine tasting. Bread and cheese has been replaced with...more bread and cheese, but in the shape of pizza. ","status":"publish","parent":0,"modified":1344276988,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":607},"headData":{"title":"6 Affordable Wines You Should Buy Today, from Wine Riot | KQED","description":"Want some tasty and affordable wines for your next meal, event or drunken binge. Here are 6 affordable ones from the Wine Riot event. Wine Riot is the hipster version of wine tasting. Bread and cheese has been replaced with...more bread and cheese, but in the shape of pizza. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"6 Affordable Wines You Should Buy Today, from Wine Riot","datePublished":"2012-08-06T17:55:21.000Z","dateModified":"2012-08-06T18:16:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"46690 http://blogs.kqed.org/bayareabites/?p=46690","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/08/06/6-affordable-wines-you-should-buy-today-from-wine-riot/","disqusTitle":"6 Affordable Wines You Should Buy Today, from Wine Riot","path":"/bayareabites/46690/6-affordable-wines-you-should-buy-today-from-wine-riot","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5013.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5013.jpg\" alt=\"Wine tasting at Wine Riot\" title=\"Wine tasting at Wine Riot\" width=\"560\" class=\"alignnone size-full wp-image-46692\">\u003c/a>\u003c/p>\n\u003cp>Here in San Francisco, one thing's for sure, there's never a shortage on wine tasting events. Especially during the city's warmer months (we have those?). You can literally taste every type of wine there is out there. It could be by region, such as \u003ca href=\"http://www.vinorossosf.com/\">the Italian tastings at VinoRosso\u003c/a>, or even by varietal, like with the ZAP Festival (\u003ca href=\"http://zinfandel.org/default.asp?n1=26&n2=908\">Zinfandel Advocate and Producers\u003c/a>) that happens over at Fort Mason.\u003c/p>\n\u003cp>While the wines are all very different, the experience at these events is pretty much standard. It's a sea of popped collars, sport jackets and cougars just stumbling from one pouring to another with very little regard for what they are drinking. It's more about how much they are drinking. And there's always some cheese table which looks better than it actually is (Cowgirl Creamery anyone?) and, of course, buckets and buckets of mini-baguettes. \u003c/p>\n\u003cp>That is of course, unless the event is \u003ca href=\"http://secondglass.com/wineriot/\">Wine Riot\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5007.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5007.jpg\" alt=\"Lite Brite Ticket Booth\" title=\"Lite Brite Ticket Booth\" width=\"560\" class=\"alignnone size-full wp-image-46691\">\u003c/a>\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>This is wine tasting for the hipster crowd. Bread and cheese has been replaced with...more bread and cheese, but in the shape of pizza. Though, unlike the free offerings at other events, it's $4 a pop for a slice. There's a photo booth and accompanying costumes from what I can only imagine is the Bay to Breakers lost and found. Oh, and there are a ton of temporary tattoo choices also. So even if you don't enter looking like a hipster, you can leave feeling like one. \u003c/p>\n\u003cp>Honestly, I half expected there to be a table pouring PBR!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5064.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5064.jpg\" alt=\"Crowd at Wine Riot\" title=\"Crowd at Wine Riot\" width=\"560\" class=\"alignnone size-full wp-image-46695\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>But what were the wines like?\u003c/strong>\u003c/p>\n\u003cp>Honestly, as a whole, a bit under the mark. That's not to say there weren't some gems. I walked away with a list of wines I plan to stock up on, drink a lot of and even share with friends. But if you fancy yourself a connoisseur, this is not the event for you. However, if you like decent wine, good people, a fun time without the attitude, please go next year. \u003c/p>\n\u003cul>\n\u003cstrong>So, what are my picks?\u003c/strong>\n\u003cli>\u003ca href=\"http://www.wine.com/V6/Chateau-Les-Trois-Croix-Fronsac-2008/wine/109645/detail.aspx\">2008 Chateau Les Trois Croix Bordeaux\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.hahnfamilywines.com/wineInfoTemplate.asp?BrandID=2&WinesID=333\">2010 Hahn Winery GSM Blend\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://store.hugebearwines.com/index.cfm?method=products.productDrilldown&productID=592d67c8-ee47-4ba5-7978-31dae0edb80e\">2010 Huge Bear Chardonnay\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://southernstarz.com/Detail.CFM?sku=9826\">2010 Edgebaston Berry Box Red Blend\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.peachycanyon.com/trade/\">2010 Peachy Canyon Westside Zinfandel\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.ontanon.es/english/teon-roble\">2010 Ontanon Teon Roble\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>I really enjoyed the Chateau Les Trois Croix. It was bold yet well balanced enough that you didn't really notice. And I am not the biggest Bordeaux fan, so that is saying something. I would say I am Chardonnay-curious. I rarely liked it oaked but Huge Bear pulled it off. For the past three years, anytime I want a Zin, I turn to Peachy Canyon and that was true again at this event. This particular one is very well balanced and just fruit forward enough to be called a Zin. Hahn Family Wines has not only one of the best tasting rooms in California and if you happen to visit, buy a bottle of their GSM Blend and enjoy it on the deck. The wine has some nice berry notes with a little bit of spiciness to pull it all together. You'll also find notes of vanilla and clove. The Berry Box blend is just like the name states. A swirling mix of dark fruits and cassis, this is the wine for dinner. It's hearty and a bit juicy. The Teon Roble is similar, definitely fleshy but extremely well balanced. Also good with a hearty meal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5047.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5047.jpg\" alt=\"Carnival Fun at Wine Riot\" title=\"Carnival Fun at Wine Riot\" width=\"560\" class=\"alignnone size-full wp-image-46694\">\u003c/a>\u003c/p>\n\u003cp>I think what Wine Riot really brings to the wine tasting circuit is accessibility. Oh, and tattoos. I am still sporting my tipsy mermaid tattoo! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I feel so hip!\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/46690/6-affordable-wines-you-should-buy-today-from-wine-riot","authors":["5362"],"categories":["bayareabites_109","bayareabites_752","bayareabites_50","bayareabites_119"],"tags":["bayareabites_10650","bayareabites_1605"],"featImg":"bayareabites_46693","label":"bayareabites"},"bayareabites_30799":{"type":"posts","id":"bayareabites_30799","meta":{"index":"posts_1591205157","site":"bayareabites","id":"30799","score":null,"sort":[1311958549000]},"guestAuthors":[],"slug":"two-wheeled-tasting-exploring-east-bay-wineries","title":"Two-Wheeled Tasting: Exploring East Bay Wineries","publishDate":1311958549,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000891.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000891.jpg\" alt=\"Urban Legends Uptown wine\" title=\"Urban Legends Uptown wine\" width=\"500\" height=\"365\" class=\"alignnone size-full wp-image-30809\">\u003c/a>\u003cbr>\n\u003cem>Looks like beer but it's wine. Photo credit: Karen Hester\u003c/em>\u003c/p>\n\u003cp>The first time I heard the term \"East Bay Wineries\" I immediately thought of \u003ca href=\"http://www.lvwine.org/\">Livermore Valley\u003c/a> home to dozens of wineries including \u003ca href=\"http://www.wentevineyards.com/\">Wente\u003c/a> and \u003ca href=\"http://www.concannonvineyard.com/\">Concannon\u003c/a>. I wasn’t aware of the nearly \u003ca href=\"http://www.eastbayvintners.com/east-bay-wineries/\">twenty urban wineries\u003c/a> that dot the industrial west side of Berkeley and Oakland. As it turns out, one of the best ways to explore the growing East Bay wine scene is by bike. So, one recent hot summer Saturday, I met up with some friends in the Temescal neighborhood of Oakland. We pumped up our tires, donned backpacks to carry our bounty of wine bottles and set off on a twenty mile ride through Oakland. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000883.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000883.jpg\" alt=\"Urban Legends mascot, Sunshine\" title=\"Urban Legends mascot, Sunshine\" width=\"351\" height=\"500\" class=\"alignnone size-full wp-image-30806\">\u003c/a>\u003cbr>\n\u003cem>Steve Shaffer with Urban Legends mascot, Sunshine\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Urban Legend\u003c/strong>\u003cbr>\nOur first stop: \u003ca href=\"http://www.ulcellars.com/\">Urban Legend Cellars\u003c/a>, one of three wineries in the Jack London Square area. Steve and Marilee Shaffer own and make the wine at this mom and pop cellar and it all happens in the company of their pit bull, Sunshine. \u003c/p>\n\u003cp>We bellied up to the tasting bar just as they were opening their doors. For five dollars you can run through at least a half dozen tastings and the fee is waived if you make a purchase. I loved these wines -- crisp, acidic, good food wines with not a lot of barrel overtones. Some of my favorites included: a \u003ca href=\"http://www.ulcellars.com/10rosato.html\">2010 Rosato di Barbera\u003c/a> from Clarksburg ($18); a 2009 Rhone style blend of reds called \u003ca href=\"http://www.ulcellars.com/09lolapalooza.html\">Lolapalooza\u003c/a> from Amador County ($26) and a 2009 \u003ca href=\"http://www.ulcellars.com/09uptown.html\">Uptown\u003c/a> from Mendocino County ($20/liter). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now there are a couple of cool things about this last wine. First, it's sold by the liter in a refillable bottle and second, it's named after a neighborhood in Oakland. Each harvest, Steve and Marilee pick a local Oakland 'hood to feature. Next year visitors can expect a West Oakland Wine. \"What will that taste like?\" I asked. \"The wine will likely be a spicy blend of Petite Syrah and Zinfandel, sort of capturing that Brown Sugar Kitchen food renaissance of the neighborhood,\" Marilee told me over the wail of a passing Amtrak train. A scientist by training, she explained her wine making philosophy and answered my friends' many questions which included \"how do you spit properly\" since we were all two-wheeled designated drivers that day. Needless to say, we could have stayed at Urban Legend all day but we had other city cellars to discover. We bought a couple bottles and headed off to the farmers market a few blocks away.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000894.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000894.jpg\" alt=\"Irish Monkey Cellars\" title=\"Irish Monkey Cellars\" width=\"500\" height=\"342\" class=\"alignnone size-full wp-image-30812\">\u003c/a>\u003cbr>\n\u003cem>Irish Monkey Cellars. Photo: Karen Hester\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Irish Monkey\u003c/strong>\u003cbr>\nAfter fueling up on ceviche and tamales from a food truck, we peddled off along the Oakland harbor between the estuary and I-880 freeway down towards the High Street Bridge. We were looking for \u003ca href=\"http://www.irishmonkey.net/\">Irish Monkey Cellars\u003c/a> which is easy to miss as it’s located in an industrial park tucked back behind Embarcadero Cove. A banner hanging from a chain link fence gave us a clue we were near. We parked our bikes against the warehouse wall and went into the rather small, but elegant, darkened tasting room where we found the winemaker, Bob Lynch. He was quite chatty and shared the story behind the winery's name. Six years ago he and his wife Loreta coined the name \u003ca href=\"http://www.irishmonkey.net/\">\"Irish Monkey.\"\u003c/a> Bob's background is Irish and he wields a unique sense of humor. We started out with a 2008 \u003ca href=\"http://www.irishmonkey.net/imc110-torrontes.html\">Torrontes\u003c/a> ($12), the grapes sourced from Lodi. That was followed up with a \u003ca href=\"http://www.irishmonkey.net/imc110-viognier.html\">Contra Costa Viognier\u003c/a> and then we moved on to their reds, many award winning. My favorite was a 2009 one hundred percent \u003ca href=\"http://www.irishmonkey.net/imc110-merlot-lovall.html\">Napa Merlot\u003c/a> ($24). I liked the diversity of varietals and local vineyards from which Irish Monkey sources. We were eager to get back into the sun so we thanked our host and headed out over the High Street Bridge to Alameda.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000896.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000896.jpg\" alt=\"Riding along Alameda\" title=\"Riding along Alameda\" width=\"500\" height=\"365\" class=\"alignnone size-full wp-image-30816\">\u003c/a>\u003cbr>\n\u003cem>Riding along Alameda. Photo: Karen Hester\u003c/em>\u003c/p>\n\u003cp>We peddled across Alameda over to Shoreline Drive where we hung a right and rode up past \u003ca href=\"http://www.ebparks.org/parks/crown_beach\">Crown Beach\u003c/a> and the throng of sunbathers. If we were on an organized \u003ca href=\"http://eastbaywinerybiketours.com/\">East Bay winery bike tour,\u003c/a> this is where we would stop to eat our specially prepared picnic lunch. Owner Jon Zalon’s trips, and his wife's lunches, get rave reviews. But we were a motley crew, armed only with fruit bars and a curiosity for the upcoming wineries housed at the decommissioned naval air station at the tip of Alameda. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000906.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000906.jpg\" alt=\"Looking for Rock Wall Wine Company\" title=\"Looking for Rock Wall Wine Company \" width=\"500\" height=\"360\" class=\"alignnone size-full wp-image-30819\">\u003c/a>\u003cbr>\n\u003cem>Looking for Rock Wall Wine Company. Photo: Karen Hester\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Rock Wall Wine Company\u003c/strong>\u003cbr>\nIt was hard to believe we were going to find a winery somewhere in this vast old military base full of old airplane hangars, barracks and officer's clubs. But we had been finding wineries all day tucked behind chain link fences and graffiti strewn walls. We eventually found the \u003ca href=\"http://www.rockwallwineco.com/\">Rock Wall Wine Company\u003c/a> which provides production space and a tasting bar for more than a half dozen wineries. This is a top of the line tasting bar with expansive views of the Bay Bridge and two city skylines. Rock Wall has a little outdoor patio where on nice days customers can sit at tables and enjoy drinking wine accompanied by small plates cuisine. For our tasting they started us off with a Rock Wall sparkling which was one of my favorites. I also enjoyed the \u003ca href=\"http://www.rockwallwines.com/scripts/winepg.cfm/_/24/Zinfandel,%20Monte%20Rosso%20Vineyard/\">2009 Rock Wall Zinfandel Reserve\u003c/a> from Sonoma. This spicy Zin, which goes for $30 a bottle, was a gold medal winner at the California State Fair this year. Unfortunately, none of my wines included tastings of the other wineries that use the space. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000898.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000898.jpg\" alt=\"Tasting at Rock Wall Wine Company\" title=\"Tasting at Rock Wall Wine Company\" width=\"500\" height=\"365\" class=\"alignnone size-full wp-image-30814\">\u003c/a>\u003cbr>\n\u003cem>Tasting at Rock Wall Wine Company. Photo: Karen Hester\u003c/em>\u003c/p>\n\u003cp>The celebratory mood of our Rock Wall visit was probably enhanced by the fact that it was getting later in the afternoon and we were swallowing most of our tastings now. We tried to squeeze in one more stop, \u003ca href=\"https://www.rosenblumcellars.com/about-rosenblum\">Rosenblum Cellars\u003c/a>, one of the largest wineries in the East Bay. But as we approached the winery, we heard \"all aboard\" coming from the ferry dock below. Rosenblum would have to wait for another time. On the five minute ferry ride back to Jack London Square we agreed to visit the winery one warm Sunday afternoon for their \u003ca href=\"https://www.rosenblumcellars.com/visit-alameda/events\">\"Music on the Deck\" series\u003c/a>. I did come back, the next week, to check out \u003ca href=\"http://www.dashecellars.com/\">Dasche Cellars\u003c/a> on 6th Street in the Jack London Square neighborhood. If you like bone dry wines, this urban cellar is for you. I bought a bottle of excellent \u003ca href=\"http://www.dashecellars.com/wines/Zinfandel/2008-Zinfandel-Todd-Brothers-Ranch-Old-Vines-Alexander-Valley?svin=cur\">2008 Todd Brothers Ranch Zinfandel\u003c/a> ($32). If you are curious about East Bay wines and you want to experience as many as possible in just one trip, you're in luck. On Saturday, August 6, \u003ca href=\"http://www.eastbayvintners.com/\">The East Bay Vintners Alliance\u003c/a> is hosting the 6th Annual Urban Wine Experience. Over twenty cellars will be pouring their wines along with local food purveyors serving food. Come forth and taste urban wines! And for those that won't be spitting, BART is just a few blocks away. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.eastbayvintners.com/urban-wine-xperience/\">6th Annual Urban Wine Experience\u003c/a>\u003cbr>\nSaturday, August 6, 2011\u003cbr>\n2-5 p.m.\u003cbr>\nJack London Pavilion\u003cbr>\nOne Broadway\u003cbr>\nOakland, CA 94607\u003cbr>\nEarly Bird Rate (until 8/1): $40, After Aug 1: $60, $10 designated driver\u003cbr>\nAdvance tickets: \u003ca href=\"http://www.eastbayvintners.com\">East Bay Vintners\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/EastBayVinters\">East Bay Vintners\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Take a break from Napa and leave your car behind to visit the nearly 20 East Bay urban wineries that dot the industrial west side of Berkeley and Oakland.","status":"publish","parent":0,"modified":1312011858,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1224},"headData":{"title":"Two-Wheeled Tasting: Exploring East Bay Wineries | KQED","description":"Take a break from Napa and leave your car behind to visit the nearly 20 East Bay urban wineries that dot the industrial west side of Berkeley and Oakland.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Two-Wheeled Tasting: Exploring East Bay Wineries","datePublished":"2011-07-29T16:55:49.000Z","dateModified":"2011-07-30T07:44:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"30799 http://blogs.kqed.org/bayareabites/?p=30799","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/07/29/two-wheeled-tasting-exploring-east-bay-wineries/","disqusTitle":"Two-Wheeled Tasting: Exploring East Bay Wineries","path":"/bayareabites/30799/two-wheeled-tasting-exploring-east-bay-wineries","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000891.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000891.jpg\" alt=\"Urban Legends Uptown wine\" title=\"Urban Legends Uptown wine\" width=\"500\" height=\"365\" class=\"alignnone size-full wp-image-30809\">\u003c/a>\u003cbr>\n\u003cem>Looks like beer but it's wine. Photo credit: Karen Hester\u003c/em>\u003c/p>\n\u003cp>The first time I heard the term \"East Bay Wineries\" I immediately thought of \u003ca href=\"http://www.lvwine.org/\">Livermore Valley\u003c/a> home to dozens of wineries including \u003ca href=\"http://www.wentevineyards.com/\">Wente\u003c/a> and \u003ca href=\"http://www.concannonvineyard.com/\">Concannon\u003c/a>. I wasn’t aware of the nearly \u003ca href=\"http://www.eastbayvintners.com/east-bay-wineries/\">twenty urban wineries\u003c/a> that dot the industrial west side of Berkeley and Oakland. As it turns out, one of the best ways to explore the growing East Bay wine scene is by bike. So, one recent hot summer Saturday, I met up with some friends in the Temescal neighborhood of Oakland. We pumped up our tires, donned backpacks to carry our bounty of wine bottles and set off on a twenty mile ride through Oakland. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000883.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000883.jpg\" alt=\"Urban Legends mascot, Sunshine\" title=\"Urban Legends mascot, Sunshine\" width=\"351\" height=\"500\" class=\"alignnone size-full wp-image-30806\">\u003c/a>\u003cbr>\n\u003cem>Steve Shaffer with Urban Legends mascot, Sunshine\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Urban Legend\u003c/strong>\u003cbr>\nOur first stop: \u003ca href=\"http://www.ulcellars.com/\">Urban Legend Cellars\u003c/a>, one of three wineries in the Jack London Square area. Steve and Marilee Shaffer own and make the wine at this mom and pop cellar and it all happens in the company of their pit bull, Sunshine. \u003c/p>\n\u003cp>We bellied up to the tasting bar just as they were opening their doors. For five dollars you can run through at least a half dozen tastings and the fee is waived if you make a purchase. I loved these wines -- crisp, acidic, good food wines with not a lot of barrel overtones. Some of my favorites included: a \u003ca href=\"http://www.ulcellars.com/10rosato.html\">2010 Rosato di Barbera\u003c/a> from Clarksburg ($18); a 2009 Rhone style blend of reds called \u003ca href=\"http://www.ulcellars.com/09lolapalooza.html\">Lolapalooza\u003c/a> from Amador County ($26) and a 2009 \u003ca href=\"http://www.ulcellars.com/09uptown.html\">Uptown\u003c/a> from Mendocino County ($20/liter). \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>Now there are a couple of cool things about this last wine. First, it's sold by the liter in a refillable bottle and second, it's named after a neighborhood in Oakland. Each harvest, Steve and Marilee pick a local Oakland 'hood to feature. Next year visitors can expect a West Oakland Wine. \"What will that taste like?\" I asked. \"The wine will likely be a spicy blend of Petite Syrah and Zinfandel, sort of capturing that Brown Sugar Kitchen food renaissance of the neighborhood,\" Marilee told me over the wail of a passing Amtrak train. A scientist by training, she explained her wine making philosophy and answered my friends' many questions which included \"how do you spit properly\" since we were all two-wheeled designated drivers that day. Needless to say, we could have stayed at Urban Legend all day but we had other city cellars to discover. We bought a couple bottles and headed off to the farmers market a few blocks away.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000894.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000894.jpg\" alt=\"Irish Monkey Cellars\" title=\"Irish Monkey Cellars\" width=\"500\" height=\"342\" class=\"alignnone size-full wp-image-30812\">\u003c/a>\u003cbr>\n\u003cem>Irish Monkey Cellars. Photo: Karen Hester\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Irish Monkey\u003c/strong>\u003cbr>\nAfter fueling up on ceviche and tamales from a food truck, we peddled off along the Oakland harbor between the estuary and I-880 freeway down towards the High Street Bridge. We were looking for \u003ca href=\"http://www.irishmonkey.net/\">Irish Monkey Cellars\u003c/a> which is easy to miss as it’s located in an industrial park tucked back behind Embarcadero Cove. A banner hanging from a chain link fence gave us a clue we were near. We parked our bikes against the warehouse wall and went into the rather small, but elegant, darkened tasting room where we found the winemaker, Bob Lynch. He was quite chatty and shared the story behind the winery's name. Six years ago he and his wife Loreta coined the name \u003ca href=\"http://www.irishmonkey.net/\">\"Irish Monkey.\"\u003c/a> Bob's background is Irish and he wields a unique sense of humor. We started out with a 2008 \u003ca href=\"http://www.irishmonkey.net/imc110-torrontes.html\">Torrontes\u003c/a> ($12), the grapes sourced from Lodi. That was followed up with a \u003ca href=\"http://www.irishmonkey.net/imc110-viognier.html\">Contra Costa Viognier\u003c/a> and then we moved on to their reds, many award winning. My favorite was a 2009 one hundred percent \u003ca href=\"http://www.irishmonkey.net/imc110-merlot-lovall.html\">Napa Merlot\u003c/a> ($24). I liked the diversity of varietals and local vineyards from which Irish Monkey sources. We were eager to get back into the sun so we thanked our host and headed out over the High Street Bridge to Alameda.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000896.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000896.jpg\" alt=\"Riding along Alameda\" title=\"Riding along Alameda\" width=\"500\" height=\"365\" class=\"alignnone size-full wp-image-30816\">\u003c/a>\u003cbr>\n\u003cem>Riding along Alameda. Photo: Karen Hester\u003c/em>\u003c/p>\n\u003cp>We peddled across Alameda over to Shoreline Drive where we hung a right and rode up past \u003ca href=\"http://www.ebparks.org/parks/crown_beach\">Crown Beach\u003c/a> and the throng of sunbathers. If we were on an organized \u003ca href=\"http://eastbaywinerybiketours.com/\">East Bay winery bike tour,\u003c/a> this is where we would stop to eat our specially prepared picnic lunch. Owner Jon Zalon’s trips, and his wife's lunches, get rave reviews. But we were a motley crew, armed only with fruit bars and a curiosity for the upcoming wineries housed at the decommissioned naval air station at the tip of Alameda. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000906.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000906.jpg\" alt=\"Looking for Rock Wall Wine Company\" title=\"Looking for Rock Wall Wine Company \" width=\"500\" height=\"360\" class=\"alignnone size-full wp-image-30819\">\u003c/a>\u003cbr>\n\u003cem>Looking for Rock Wall Wine Company. Photo: Karen Hester\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Rock Wall Wine Company\u003c/strong>\u003cbr>\nIt was hard to believe we were going to find a winery somewhere in this vast old military base full of old airplane hangars, barracks and officer's clubs. But we had been finding wineries all day tucked behind chain link fences and graffiti strewn walls. We eventually found the \u003ca href=\"http://www.rockwallwineco.com/\">Rock Wall Wine Company\u003c/a> which provides production space and a tasting bar for more than a half dozen wineries. This is a top of the line tasting bar with expansive views of the Bay Bridge and two city skylines. Rock Wall has a little outdoor patio where on nice days customers can sit at tables and enjoy drinking wine accompanied by small plates cuisine. For our tasting they started us off with a Rock Wall sparkling which was one of my favorites. I also enjoyed the \u003ca href=\"http://www.rockwallwines.com/scripts/winepg.cfm/_/24/Zinfandel,%20Monte%20Rosso%20Vineyard/\">2009 Rock Wall Zinfandel Reserve\u003c/a> from Sonoma. This spicy Zin, which goes for $30 a bottle, was a gold medal winner at the California State Fair this year. Unfortunately, none of my wines included tastings of the other wineries that use the space. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000898.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000898.jpg\" alt=\"Tasting at Rock Wall Wine Company\" title=\"Tasting at Rock Wall Wine Company\" width=\"500\" height=\"365\" class=\"alignnone size-full wp-image-30814\">\u003c/a>\u003cbr>\n\u003cem>Tasting at Rock Wall Wine Company. Photo: Karen Hester\u003c/em>\u003c/p>\n\u003cp>The celebratory mood of our Rock Wall visit was probably enhanced by the fact that it was getting later in the afternoon and we were swallowing most of our tastings now. We tried to squeeze in one more stop, \u003ca href=\"https://www.rosenblumcellars.com/about-rosenblum\">Rosenblum Cellars\u003c/a>, one of the largest wineries in the East Bay. But as we approached the winery, we heard \"all aboard\" coming from the ferry dock below. Rosenblum would have to wait for another time. On the five minute ferry ride back to Jack London Square we agreed to visit the winery one warm Sunday afternoon for their \u003ca href=\"https://www.rosenblumcellars.com/visit-alameda/events\">\"Music on the Deck\" series\u003c/a>. I did come back, the next week, to check out \u003ca href=\"http://www.dashecellars.com/\">Dasche Cellars\u003c/a> on 6th Street in the Jack London Square neighborhood. If you like bone dry wines, this urban cellar is for you. I bought a bottle of excellent \u003ca href=\"http://www.dashecellars.com/wines/Zinfandel/2008-Zinfandel-Todd-Brothers-Ranch-Old-Vines-Alexander-Valley?svin=cur\">2008 Todd Brothers Ranch Zinfandel\u003c/a> ($32). If you are curious about East Bay wines and you want to experience as many as possible in just one trip, you're in luck. On Saturday, August 6, \u003ca href=\"http://www.eastbayvintners.com/\">The East Bay Vintners Alliance\u003c/a> is hosting the 6th Annual Urban Wine Experience. Over twenty cellars will be pouring their wines along with local food purveyors serving food. Come forth and taste urban wines! And for those that won't be spitting, BART is just a few blocks away. \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.eastbayvintners.com/urban-wine-xperience/\">6th Annual Urban Wine Experience\u003c/a>\u003cbr>\nSaturday, August 6, 2011\u003cbr>\n2-5 p.m.\u003cbr>\nJack London Pavilion\u003cbr>\nOne Broadway\u003cbr>\nOakland, CA 94607\u003cbr>\nEarly Bird Rate (until 8/1): $40, After Aug 1: $60, $10 designated driver\u003cbr>\nAdvance tickets: \u003ca href=\"http://www.eastbayvintners.com\">East Bay Vintners\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/EastBayVinters\">East Bay Vintners\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/30799/two-wheeled-tasting-exploring-east-bay-wineries","authors":["5101"],"categories":["bayareabites_109","bayareabites_752","bayareabites_50","bayareabites_119"],"tags":["bayareabites_9555","bayareabites_9559","bayareabites_9558","bayareabites_9557","bayareabites_9554","bayareabites_9552","bayareabites_9556","bayareabites_9553","bayareabites_14748","bayareabites_1605"],"featImg":"bayareabites_30857","label":"bayareabites"},"bayareabites_30243":{"type":"posts","id":"bayareabites_30243","meta":{"index":"posts_1591205157","site":"bayareabites","id":"30243","score":null,"sort":[1310583659000]},"guestAuthors":[],"slug":"sipping-sonoma-wines-in-the-city","title":"Sipping Sonoma Wines in the City","publishDate":1310583659,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/SONOMAVALLEY250.jpg\" alt=\"SONOMA VALLEY\" title=\"SONOMA VALLEY\" width=\"250\" height=\"341\" class=\"alignleft size-full wp-image-30290\">Why wait until the weekend to visit the wine country when the wine country can come to you? The third annual \u003ca href=\"http://www.sonomawine.com/\">Sonoma in the City \u003c/a>is being held all this week in San Francisco with events from grand tastings to wine and food truck pairings. In fact, with over 100 vintners pouring their wines, Tuesday’s grand tasting marks the biggest tasting outside of Sonoma -- ever. The week kicked off Tuesday morning with a panel talk on \u003ca href=\"http://www.sonomawine.com/about-sonoma-county/sonoma-county-appellations\">Sonoma Coast Pinot Noir\u003c/a>. Now, I don't know about you but I'm a total Pinot fan and who wouldn't be when a grape has been described as sexy, supple, elusive and elegant. \u003c/p>\n\u003cp>Pinot Noir has come a long way since the 2004 movie,“\u003ca href=\"http://en.wikipedia.org/wiki/Sideways\">Sideways\u003c/a>,” pushed Pinot sales through the roof. But behind all the hype is still the fact that it is a finicky grape to grow and Pinot Noir is a difficult wine to make. As luck would have it, some of the best Pinot Noir comes right out of the Sonoma Coast. The combination of climate (specific fog patterns), soil and just the right amount of talent make this region a top spot for Pinot Noir. Some of that talent was on the wine panel Tuesday including: Winemaker Bob Cabral with \u003ca href=\"http://williamsselyem.com/\">Williams Selyem\u003c/a>, Ted Lemon of \u003ca href=\"http://littorai.com/\">Littorai Wines\u003c/a> and Ross Cobb of \u003ca href=\"http://cobbwines.com/store/index.html\">Cobb Wines\u003c/a>. \u003c/p>\n\u003cp>The talk focused on site expression, how much new technology to use in making wine and the relationship between the grower and the winemaker. The talk and tasting just confirmed my admiration for Bob Cabral’s wine making and introduced me to a new wine, specifically, the 2009 \u003ca href=\"http://cobbwines.com/store/vineyards.html\">Emmaline Ann Vineyard\u003c/a> Pinot Noir from Cobb Wines. I picked up some great herbs and butterscotch in this crisp, acidic wine. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/PinotFront.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/PinotFront.jpg\" alt=\"Pinot Noir Tasting\" title=\"Pinot Noir tasting\" width=\"490\" height=\"316\" class=\"alignnone size-full wp-image-30250\">\u003c/a>\u003c/p>\n\u003cp>After the panel it was time for lunch which involved several iconic, aged wines. I could hardly wait to tear into the wines but first my table had to spend several minutes disagreeing about which way we taste, to the right or to the left. When you have something like 72 glasses on the table you need to have some kind of coordination, or the left handed person ends up with no wine and someone else ends up needing to take a cab home. We finally figured it out which leads me to my favorite lunch wines: A 1997 \u003ca href=\"http://www.ironhorsevineyards.com/\">Iron Horse \u003c/a>Vineyards Joy! Sparkling wine, a 2005 \u003ca href=\"http://www.hanzell.com/wines.html\">Hanzell Vineyards\u003c/a> Chardonnay and best of all, a 1992 \u003ca href=\"http://www.silveroak.com/\">Silver Oak\u003c/a> Cab. Yum. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/COBBWines.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/COBBWines.jpg\" alt=\"Cobb Wines\" title=\"Cobb Wines\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30262\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Ross Cobb pouring a Cobb Pinot Noir\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>The best part of lunch for me, besides the pork belly in a green pea puree with a \u003ca href=\"http://papapietro-perry.com/\">Papapietro Perry\u003c/a> Pinot (say that three times fast) was that I sat next to Master Sommelier, \u003ca href=\"http://www.mastersommeliers.org/Pages.aspx/Board-Evan-Goldstein\">Evan Goldstein\u003c/a>. The food and wine vet was kind of busy leading a cadre of winemakers through the various lunch courses but I did talk with him about California’s efforts to pull back from the big oak Chardonnays and I asked him about the controversial new state law which, starting in 2014, will require the inclusion of “Sonoma County” on the front label of all Sonoma County wines. Goldstein said it was a terrific question but didn’t want to register an opinion. Winemakers are an individualistic bunch and don’t like to be told what to do. Many feel the new requirement crowds their label but the \u003ca href=\"http://www.sonomawine.com/\">Sonoma County Vintners\u003c/a> hope it will build brand name for Sonoma. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/IMG_1851.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/IMG_1851.jpg\" alt=\"Wine tasting lunch\" title=\"Wine tasting lunch\" width=\"500\" height=\"360\" class=\"alignnone size-full wp-image-30266\">\u003c/a>\u003c/p>\n\u003cp>After lunch it was on to the grand tasting for the rest of the folks and time for me to return to work, wishing I had 'spit' a bit more during the morning course and lunch. \u003c/p>\n\u003cp>\u003cstrong>Sonoma in the City remaining public events: \u003c/strong>\u003c/p>\n\u003cp>Thursday, July 14, 2011: Forks and Corks at the Firehouse, 5:30 p.m.–8:30 p.m. Fort Mason, San Francisco.\u003c/p>\n\u003cp>Friday, July 15, 2011: Vin 12 presents Sonoma Valley Wines, 5:30 p.m.–9p.m. at Sloane, 1525 Mission St, San Francisco\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A calendar and links to all tickets can be found at \u003ca href=\"http://www.sonomawine.com/sf\">sonomawine.com/sf\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Over one hundred Sonoma County Winemakers descend on San Francisco for a week of wine tastings, classes and wine and food truck match ups.","status":"publish","parent":0,"modified":1310571667,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":691},"headData":{"title":"Sipping Sonoma Wines in the City | KQED","description":"Over one hundred Sonoma County Winemakers descend on San Francisco for a week of wine tastings, classes and wine and food truck match ups.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Sipping Sonoma Wines in the City","datePublished":"2011-07-13T19:00:59.000Z","dateModified":"2011-07-13T15:41:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"30243 http://blogs.kqed.org/bayareabites/?p=30243","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/07/13/sipping-sonoma-wines-in-the-city/","disqusTitle":"Sipping Sonoma Wines in the City","path":"/bayareabites/30243/sipping-sonoma-wines-in-the-city","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/SONOMAVALLEY250.jpg\" alt=\"SONOMA VALLEY\" title=\"SONOMA VALLEY\" width=\"250\" height=\"341\" class=\"alignleft size-full wp-image-30290\">Why wait until the weekend to visit the wine country when the wine country can come to you? The third annual \u003ca href=\"http://www.sonomawine.com/\">Sonoma in the City \u003c/a>is being held all this week in San Francisco with events from grand tastings to wine and food truck pairings. In fact, with over 100 vintners pouring their wines, Tuesday’s grand tasting marks the biggest tasting outside of Sonoma -- ever. The week kicked off Tuesday morning with a panel talk on \u003ca href=\"http://www.sonomawine.com/about-sonoma-county/sonoma-county-appellations\">Sonoma Coast Pinot Noir\u003c/a>. Now, I don't know about you but I'm a total Pinot fan and who wouldn't be when a grape has been described as sexy, supple, elusive and elegant. \u003c/p>\n\u003cp>Pinot Noir has come a long way since the 2004 movie,“\u003ca href=\"http://en.wikipedia.org/wiki/Sideways\">Sideways\u003c/a>,” pushed Pinot sales through the roof. But behind all the hype is still the fact that it is a finicky grape to grow and Pinot Noir is a difficult wine to make. As luck would have it, some of the best Pinot Noir comes right out of the Sonoma Coast. The combination of climate (specific fog patterns), soil and just the right amount of talent make this region a top spot for Pinot Noir. Some of that talent was on the wine panel Tuesday including: Winemaker Bob Cabral with \u003ca href=\"http://williamsselyem.com/\">Williams Selyem\u003c/a>, Ted Lemon of \u003ca href=\"http://littorai.com/\">Littorai Wines\u003c/a> and Ross Cobb of \u003ca href=\"http://cobbwines.com/store/index.html\">Cobb Wines\u003c/a>. \u003c/p>\n\u003cp>The talk focused on site expression, how much new technology to use in making wine and the relationship between the grower and the winemaker. The talk and tasting just confirmed my admiration for Bob Cabral’s wine making and introduced me to a new wine, specifically, the 2009 \u003ca href=\"http://cobbwines.com/store/vineyards.html\">Emmaline Ann Vineyard\u003c/a> Pinot Noir from Cobb Wines. I picked up some great herbs and butterscotch in this crisp, acidic wine. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/PinotFront.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/PinotFront.jpg\" alt=\"Pinot Noir Tasting\" title=\"Pinot Noir tasting\" width=\"490\" height=\"316\" class=\"alignnone size-full wp-image-30250\">\u003c/a>\u003c/p>\n\u003cp>After the panel it was time for lunch which involved several iconic, aged wines. I could hardly wait to tear into the wines but first my table had to spend several minutes disagreeing about which way we taste, to the right or to the left. When you have something like 72 glasses on the table you need to have some kind of coordination, or the left handed person ends up with no wine and someone else ends up needing to take a cab home. We finally figured it out which leads me to my favorite lunch wines: A 1997 \u003ca href=\"http://www.ironhorsevineyards.com/\">Iron Horse \u003c/a>Vineyards Joy! Sparkling wine, a 2005 \u003ca href=\"http://www.hanzell.com/wines.html\">Hanzell Vineyards\u003c/a> Chardonnay and best of all, a 1992 \u003ca href=\"http://www.silveroak.com/\">Silver Oak\u003c/a> Cab. Yum. \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/24/2011/07/COBBWines.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/COBBWines.jpg\" alt=\"Cobb Wines\" title=\"Cobb Wines\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30262\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Ross Cobb pouring a Cobb Pinot Noir\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>The best part of lunch for me, besides the pork belly in a green pea puree with a \u003ca href=\"http://papapietro-perry.com/\">Papapietro Perry\u003c/a> Pinot (say that three times fast) was that I sat next to Master Sommelier, \u003ca href=\"http://www.mastersommeliers.org/Pages.aspx/Board-Evan-Goldstein\">Evan Goldstein\u003c/a>. The food and wine vet was kind of busy leading a cadre of winemakers through the various lunch courses but I did talk with him about California’s efforts to pull back from the big oak Chardonnays and I asked him about the controversial new state law which, starting in 2014, will require the inclusion of “Sonoma County” on the front label of all Sonoma County wines. Goldstein said it was a terrific question but didn’t want to register an opinion. Winemakers are an individualistic bunch and don’t like to be told what to do. Many feel the new requirement crowds their label but the \u003ca href=\"http://www.sonomawine.com/\">Sonoma County Vintners\u003c/a> hope it will build brand name for Sonoma. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/IMG_1851.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/IMG_1851.jpg\" alt=\"Wine tasting lunch\" title=\"Wine tasting lunch\" width=\"500\" height=\"360\" class=\"alignnone size-full wp-image-30266\">\u003c/a>\u003c/p>\n\u003cp>After lunch it was on to the grand tasting for the rest of the folks and time for me to return to work, wishing I had 'spit' a bit more during the morning course and lunch. \u003c/p>\n\u003cp>\u003cstrong>Sonoma in the City remaining public events: \u003c/strong>\u003c/p>\n\u003cp>Thursday, July 14, 2011: Forks and Corks at the Firehouse, 5:30 p.m.–8:30 p.m. Fort Mason, San Francisco.\u003c/p>\n\u003cp>Friday, July 15, 2011: Vin 12 presents Sonoma Valley Wines, 5:30 p.m.–9p.m. at Sloane, 1525 Mission St, San Francisco\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A calendar and links to all tickets can be found at \u003ca href=\"http://www.sonomawine.com/sf\">sonomawine.com/sf\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/30243/sipping-sonoma-wines-in-the-city","authors":["5101"],"categories":["bayareabites_752","bayareabites_50","bayareabites_119"],"tags":["bayareabites_9504","bayareabites_9506","bayareabites_9505","bayareabites_14745","bayareabites_9507","bayareabites_9502","bayareabites_9503","bayareabites_1605"],"featImg":"bayareabites_30281","label":"bayareabites"},"bayareabites_1688":{"type":"posts","id":"bayareabites_1688","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1688","score":null,"sort":[1227882443000]},"guestAuthors":[],"slug":"the-napa-wine-train-ride-high","title":"The Napa Wine Train: Ride High","publishDate":1227882443,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/toy-train.jpg\" alt=\"toy-train.jpg\" align=\"left\"> When my friend Karen asked me if I was interested in taking a trip on the \u003ca href=\"http://winetrain.com/index.php\">Napa Valley Wine Train\u003c/a>, I thought she was joking. She's a rather sophisticated woman-- one who lived in the Napa Valley for ten years. She must know something I don't. Or someone. That someone turned out to be Ryan Graham, director of the Wine Train's wine program-- an old friend of Karen's from her time at the infamous \u003ca href=\"http://www.bistrodongiovanni.com/\">Bistro Don Giovanni\u003c/a>.\u003c/p>\n\u003cp>My initial reaction was snobbish. I'd always considered the Wine Train as a gimmicky tourist attraction, upon which the locals would never ride or, at least, openly admit to riding. Sort of like the Disneyland Railroad, but with alcohol.\u003c/p>\n\u003cp>I thought about it for a moment. What's so wrong with that? I have always had a soft spot for trains, and I have a great thirst for wine, so I viewed this offer as a blending of two of my favorite things, rather like an old \u003ca href=\"http://www.youtube.com/watch?v=QfGQmotCIN0\">Reese's Peanut Butter Cup commercial\u003c/a> in which a fellow randomly carrying an open container of peanut butter collides with a guy who has recently exposed his chocolate bar to the elements.\u003c/p>\n\u003cp>I accepted the invitation, of course.\u003c/p>\n\u003cp>The Napa Valley Wine Train, brainchild of train buff and Rice-a-Roni inventor Vincent de Domenico, began its run in 1989 on tracks that were originally laid in the 19th Century to bring tourists up to the resorts of Calistoga from Vallejo. The tracks in Calistoga have long been ripped out, but the remaining thirty-six-odd miles enable diners to take a pleasant, 3-hour trip from Napa town to St. Helena and back.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Upon arrival at the train's reception center, I wandered about the room, observing my fellow guests milling about, talking among themselves, or simply sitting on one the many available couches with the slightly glazed-over look that comes from having been exposed to too much sight-seeing over too short a time. Apart from two little girls racing about the room, shrieking and giggling, the room felt quiet and mildly uncomfortable.\u003c/p>\n\u003cp>There is a wine bar in a far corner of the room which offers up tastes of local vintages and not-so-local beer: Budweiser, Coors Lite, and Miller Genuine Draft. My initial, San Francisco-style reaction was one of shock. Where were the local brews? I looked around the room again and understood. The beer selection seemed, in a sense, a subtle way of telling its often out-of-their-element visitors, \"See, we're just like you. We're not snobs, we just happen to live in the most famous wine region in the nation, so relax.\"\u003c/p>\n\u003cp>Before boarding the train, we were treated to a brief orientation by an affable, gravelly-voiced gentleman named Mike. Two wines were passed among the guests to sniff and taste. Well-acquainted with the general sense of intimidation that wine-tasting has upon the general public, Mike wiped away any perceived snobbery of wine enthusiasts in both his manner and his approach to tasting, even going so far as to make fun of people who sniff corks. \"Why the hell would anyone sniff a cork? You're only going to smell cork. Corks are only presented to you at the table so you can tell if the wine has been stored properly.\" People laughed, relaxed a lot, and were now primed and ready for their wine-filled, three hour lunch through Wine Country which, in the minutes immediately preceeding Mike's presentation, might have seemed like slightly hostile, foreign territory.\u003c/p>\n\u003cp>Once through the reception line, where each group of guests is photographed by a Wine Train photographer, we boarded the train and were shown to our seats in the Vista Dome, a beautifully restored 1940's rail car. Surrounded by rich, red upholstery, white damask linen, and vintage silver flatware, we were poured glasses of Domaine Chandon Brut. If anything, I was feeling louche.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/vista-dome.jpg\" alt=\"vista-dome.jpg\">\u003c/p>\n\u003cp>Our Bulgarian waiter was charming. As he stood at our table describing our luncheon options, I sat and listened, sipping my wine. I nodded a bit as he spoke, but stopped upon remembering that head signals are reversed in his native country. A nod implies disagreement, while a side-to-side shake implies assent. Or so I've heard. So, apart from letting my lips meet my champagne glass, I stopped moving my head entirely.\u003c/p>\n\u003cp>Soon after the train left the station, the stories of my lunchmates began. Off to my right was the restaurant where the Mondavis were told they could not bring their small dog. (The restaurant is, not surprisingly, no longer in existence). Off to the left, where a group of revellers (among whom my table companions counted themselves) mooned the Wine Train years ago, en masse. The Wine Train does, after all, have a reputation for offering breath-taking views.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/color-change.jpg\" alt=\"color-change.jpg\">\u003c/p>\n\u003cp>At the start of the first course, the train stopped for a few minutes. I asked if one of the managers who stopped by our table for a visit if people were boarding. \"No\", she replied, \"just stopping to pick up a few supplies, that's all.\" I looked out the window at the Safeway and understood. I was somehow pleased by the fact that I was sitting in a moving restaurant. One that ran an errand or two as I sat, drinking my wine.\u003c/p>\n\u003cp>As the train resumed its journey, slowly rocking from side to side on its way, I marvelled at the waitstaff, who managed to make carrying plates of hot food and, even more impressive, trays of drinks, looks effortless. The service was efficient, friendly and wonderfully at-ease. It was even suggested that we take a break between the main course and dessert to stretch our legs and tour the rest of the train. We pass through the early-20th Century Pullman dining cars where three and four-course meals are served, the on-board kitchens, and the Silverado Car, where one has the option of selecting from an à la carte menu, or not at all, to the Tasting Bar, where we sampled a few local dessert wines before making the slow walk back to our table for coffee and dessert. On the journey back to our table, I noticed that many of the people who looked uneasy prior to boarding now looked incredibly relaxed.\u003c/p>\n\u003cp>The food was, sadly, fair-to-middling. For example, the Crêpe Rosettes stuffed with smoked salmon were mostly crêpe, with minimal participation from the salmon.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/crepe-rosettes.jpg\" alt=\"crepe-rosettes.jpg\">\u003c/p>\n\u003cp>The Roasted Beef Tenderloin Wrapped in Bacon With Shallots, Leeks and Roasted Garlic in Chimichurri Sauce was well prepared but, as the name might suggest, it was a rather convoluted affair. There was not room enough on the menu to mention the mashed potatoes or the carrots which competed for space on the overcrowded plate.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/beef-tenderloin.jpg\" alt=\"beef-tenderloin.jpg\">\u003c/p>\n\u003cp>For dessert, I opted for the Calvados Apple Crisp with Vanilla Gelato. While the flavors were spot on-- just the proper hint of Calvados, the presentation destroyed what should have been a wonderful dessert. What arrived at our table merely looked like a cup of vanilla gelato, with no indication of what lay beneath. Crisp topping needs room to breathe. A complete smothering in gelato resulted in a cold mush with a texture approximating that of granola left too long in milk.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/calvados-apple-crisp.jpg\" alt=\"calvados-apple-crisp.jpg\">\u003c/p>\n\u003cp>My sense is that-- and I may be shot for saying this-- Chef Kelly MacDonald is playing to a tourist audience, and rightly so. But I was left with the impression that the menu is an interpretation of what might play as \"fancy\"-- as \u003cem>gourmet\u003c/em>-- to the tourist trade, which is doing no one any favors. The Napa Valley is home to some of the finest produce in the country. As a chef who proudly uses only fresh, local produce, it would do credit to himself and to the people visiting for the first time, to showcase that bounty in the simple, straightforward style of the valley through which the Napa Train takes its ride and from which it takes its name.\u003c/p>\n\u003cp>My criticism of the food aside, I had a fantastic time. A leisurely three-hour lunch in a beautifully-restored train car travelling at 18 mph through some of the most fantastic, autumn-colored countryside this region has to offer with a bottle or two of excellent, local wine selected from a well-crafted, affordable wine list to be drunk in hilarious company?\u003c/p>\n\u003cp>Yes, please. And I would do it again.\u003c/p>\n\u003cp>Whenever I visit a foreign city, I like to be blatantly touristy on my first day out by taking a narrated bus tour around town. I find it an excellent way of getting a general overview, a broad sense of the place. The Napa Wine Train is a great way to introduce visitors to the Valley, or yourself, for that matter, without having to fight the terrible traffic jams, especially in high-season. To borrow a jingle from a depressing and struggling national bus company, leave the driving to them.\u003c/p>\n\u003cp>Of course, it isn't driving, it's conducting or something. However trains work. I don't really want to know because, to borrow another jingle, there's something about a train that's magic. And I should like to leave it at that.\u003c/p>\n\u003cp>Instead, I suggest you follow the advice of this sign, found on the train:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/ride-high.jpg\" alt=\"ride-high.jpg\">\u003c/p>\n\u003cp>Ride high, and enjoy.\u003c/p>\n\u003cp>\u003ca href=\"http://winetrain.com/index.php\">The Napa Valley Wine Train\u003c/a> Station is located at:\u003c/p>\n\u003cp>1275 McKinstry Street\u003c/p>\n\u003cp>Napa, California 94559.\u003c/p>\n\u003cp>For Schedules and reservations, call:\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>1-800-427-4124\u003c/p>\n\n","blocks":[],"excerpt":"When my friend Karen asked me if I was interested in taking a trip on the \u003ca href=\"http://winetrain.com/index.php\">Napa Valley Wine Train\u003c/a>, I thought she was joking. She's a rather sophisticated woman-- one who lived in the Napa Valley for ten years. She must know something I don't. Or someone. That someone turned out to be Ryan Graham, director of the Wine Train's wine program-- an old friend of Karen's from her time at the infamous \u003ca href=\"http://www.bistrodongiovanni.com/\">Bistro Don Giovanni\u003c/a>.\r\n\r\nMy initial reaction was snobbish. I'd always considered the Wine Train as a gimmicky tourist attraction, upon which the locals would never ride or, at least, openly admit to riding. Sort of like the Disneyland Railroad, but with alcohol.\r\n","status":"publish","parent":0,"modified":1227829778,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":1611},"headData":{"title":"The Napa Wine Train: Ride High | KQED","description":"When my friend Karen asked me if I was interested in taking a trip on the Napa Valley Wine Train, I thought she was joking. She's a rather sophisticated woman-- one who lived in the Napa Valley for ten years. She must know something I don't. Or someone. That someone turned out to be Ryan Graham, director of the Wine Train's wine program-- an old friend of Karen's from her time at the infamous Bistro Don Giovanni.\r\n\r\nMy initial reaction was snobbish. I'd always considered the Wine Train as a gimmicky tourist attraction, upon which the locals would never ride or, at least, openly admit to riding. Sort of like the Disneyland Railroad, but with alcohol.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Napa Wine Train: Ride High","datePublished":"2008-11-28T14:27:23.000Z","dateModified":"2008-11-27T23:49:38.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1688 http://blogs.kqed.org/bayareabites/2008/11/28/the-napa-wine-train-ride-high/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/11/28/the-napa-wine-train-ride-high/","disqusTitle":"The Napa Wine Train: Ride High","path":"/bayareabites/1688/the-napa-wine-train-ride-high","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/toy-train.jpg\" alt=\"toy-train.jpg\" align=\"left\"> When my friend Karen asked me if I was interested in taking a trip on the \u003ca href=\"http://winetrain.com/index.php\">Napa Valley Wine Train\u003c/a>, I thought she was joking. She's a rather sophisticated woman-- one who lived in the Napa Valley for ten years. She must know something I don't. Or someone. That someone turned out to be Ryan Graham, director of the Wine Train's wine program-- an old friend of Karen's from her time at the infamous \u003ca href=\"http://www.bistrodongiovanni.com/\">Bistro Don Giovanni\u003c/a>.\u003c/p>\n\u003cp>My initial reaction was snobbish. I'd always considered the Wine Train as a gimmicky tourist attraction, upon which the locals would never ride or, at least, openly admit to riding. Sort of like the Disneyland Railroad, but with alcohol.\u003c/p>\n\u003cp>I thought about it for a moment. What's so wrong with that? I have always had a soft spot for trains, and I have a great thirst for wine, so I viewed this offer as a blending of two of my favorite things, rather like an old \u003ca href=\"http://www.youtube.com/watch?v=QfGQmotCIN0\">Reese's Peanut Butter Cup commercial\u003c/a> in which a fellow randomly carrying an open container of peanut butter collides with a guy who has recently exposed his chocolate bar to the elements.\u003c/p>\n\u003cp>I accepted the invitation, of course.\u003c/p>\n\u003cp>The Napa Valley Wine Train, brainchild of train buff and Rice-a-Roni inventor Vincent de Domenico, began its run in 1989 on tracks that were originally laid in the 19th Century to bring tourists up to the resorts of Calistoga from Vallejo. The tracks in Calistoga have long been ripped out, but the remaining thirty-six-odd miles enable diners to take a pleasant, 3-hour trip from Napa town to St. Helena and back.\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>Upon arrival at the train's reception center, I wandered about the room, observing my fellow guests milling about, talking among themselves, or simply sitting on one the many available couches with the slightly glazed-over look that comes from having been exposed to too much sight-seeing over too short a time. Apart from two little girls racing about the room, shrieking and giggling, the room felt quiet and mildly uncomfortable.\u003c/p>\n\u003cp>There is a wine bar in a far corner of the room which offers up tastes of local vintages and not-so-local beer: Budweiser, Coors Lite, and Miller Genuine Draft. My initial, San Francisco-style reaction was one of shock. Where were the local brews? I looked around the room again and understood. The beer selection seemed, in a sense, a subtle way of telling its often out-of-their-element visitors, \"See, we're just like you. We're not snobs, we just happen to live in the most famous wine region in the nation, so relax.\"\u003c/p>\n\u003cp>Before boarding the train, we were treated to a brief orientation by an affable, gravelly-voiced gentleman named Mike. Two wines were passed among the guests to sniff and taste. Well-acquainted with the general sense of intimidation that wine-tasting has upon the general public, Mike wiped away any perceived snobbery of wine enthusiasts in both his manner and his approach to tasting, even going so far as to make fun of people who sniff corks. \"Why the hell would anyone sniff a cork? You're only going to smell cork. Corks are only presented to you at the table so you can tell if the wine has been stored properly.\" People laughed, relaxed a lot, and were now primed and ready for their wine-filled, three hour lunch through Wine Country which, in the minutes immediately preceeding Mike's presentation, might have seemed like slightly hostile, foreign territory.\u003c/p>\n\u003cp>Once through the reception line, where each group of guests is photographed by a Wine Train photographer, we boarded the train and were shown to our seats in the Vista Dome, a beautifully restored 1940's rail car. Surrounded by rich, red upholstery, white damask linen, and vintage silver flatware, we were poured glasses of Domaine Chandon Brut. If anything, I was feeling louche.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/vista-dome.jpg\" alt=\"vista-dome.jpg\">\u003c/p>\n\u003cp>Our Bulgarian waiter was charming. As he stood at our table describing our luncheon options, I sat and listened, sipping my wine. I nodded a bit as he spoke, but stopped upon remembering that head signals are reversed in his native country. A nod implies disagreement, while a side-to-side shake implies assent. Or so I've heard. So, apart from letting my lips meet my champagne glass, I stopped moving my head entirely.\u003c/p>\n\u003cp>Soon after the train left the station, the stories of my lunchmates began. Off to my right was the restaurant where the Mondavis were told they could not bring their small dog. (The restaurant is, not surprisingly, no longer in existence). Off to the left, where a group of revellers (among whom my table companions counted themselves) mooned the Wine Train years ago, en masse. The Wine Train does, after all, have a reputation for offering breath-taking views.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/color-change.jpg\" alt=\"color-change.jpg\">\u003c/p>\n\u003cp>At the start of the first course, the train stopped for a few minutes. I asked if one of the managers who stopped by our table for a visit if people were boarding. \"No\", she replied, \"just stopping to pick up a few supplies, that's all.\" I looked out the window at the Safeway and understood. I was somehow pleased by the fact that I was sitting in a moving restaurant. One that ran an errand or two as I sat, drinking my wine.\u003c/p>\n\u003cp>As the train resumed its journey, slowly rocking from side to side on its way, I marvelled at the waitstaff, who managed to make carrying plates of hot food and, even more impressive, trays of drinks, looks effortless. The service was efficient, friendly and wonderfully at-ease. It was even suggested that we take a break between the main course and dessert to stretch our legs and tour the rest of the train. We pass through the early-20th Century Pullman dining cars where three and four-course meals are served, the on-board kitchens, and the Silverado Car, where one has the option of selecting from an à la carte menu, or not at all, to the Tasting Bar, where we sampled a few local dessert wines before making the slow walk back to our table for coffee and dessert. On the journey back to our table, I noticed that many of the people who looked uneasy prior to boarding now looked incredibly relaxed.\u003c/p>\n\u003cp>The food was, sadly, fair-to-middling. For example, the Crêpe Rosettes stuffed with smoked salmon were mostly crêpe, with minimal participation from the salmon.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/crepe-rosettes.jpg\" alt=\"crepe-rosettes.jpg\">\u003c/p>\n\u003cp>The Roasted Beef Tenderloin Wrapped in Bacon With Shallots, Leeks and Roasted Garlic in Chimichurri Sauce was well prepared but, as the name might suggest, it was a rather convoluted affair. There was not room enough on the menu to mention the mashed potatoes or the carrots which competed for space on the overcrowded plate.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/beef-tenderloin.jpg\" alt=\"beef-tenderloin.jpg\">\u003c/p>\n\u003cp>For dessert, I opted for the Calvados Apple Crisp with Vanilla Gelato. While the flavors were spot on-- just the proper hint of Calvados, the presentation destroyed what should have been a wonderful dessert. What arrived at our table merely looked like a cup of vanilla gelato, with no indication of what lay beneath. Crisp topping needs room to breathe. A complete smothering in gelato resulted in a cold mush with a texture approximating that of granola left too long in milk.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/calvados-apple-crisp.jpg\" alt=\"calvados-apple-crisp.jpg\">\u003c/p>\n\u003cp>My sense is that-- and I may be shot for saying this-- Chef Kelly MacDonald is playing to a tourist audience, and rightly so. But I was left with the impression that the menu is an interpretation of what might play as \"fancy\"-- as \u003cem>gourmet\u003c/em>-- to the tourist trade, which is doing no one any favors. The Napa Valley is home to some of the finest produce in the country. As a chef who proudly uses only fresh, local produce, it would do credit to himself and to the people visiting for the first time, to showcase that bounty in the simple, straightforward style of the valley through which the Napa Train takes its ride and from which it takes its name.\u003c/p>\n\u003cp>My criticism of the food aside, I had a fantastic time. A leisurely three-hour lunch in a beautifully-restored train car travelling at 18 mph through some of the most fantastic, autumn-colored countryside this region has to offer with a bottle or two of excellent, local wine selected from a well-crafted, affordable wine list to be drunk in hilarious company?\u003c/p>\n\u003cp>Yes, please. And I would do it again.\u003c/p>\n\u003cp>Whenever I visit a foreign city, I like to be blatantly touristy on my first day out by taking a narrated bus tour around town. I find it an excellent way of getting a general overview, a broad sense of the place. The Napa Wine Train is a great way to introduce visitors to the Valley, or yourself, for that matter, without having to fight the terrible traffic jams, especially in high-season. To borrow a jingle from a depressing and struggling national bus company, leave the driving to them.\u003c/p>\n\u003cp>Of course, it isn't driving, it's conducting or something. However trains work. I don't really want to know because, to borrow another jingle, there's something about a train that's magic. And I should like to leave it at that.\u003c/p>\n\u003cp>Instead, I suggest you follow the advice of this sign, found on the train:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/ride-high.jpg\" alt=\"ride-high.jpg\">\u003c/p>\n\u003cp>Ride high, and enjoy.\u003c/p>\n\u003cp>\u003ca href=\"http://winetrain.com/index.php\">The Napa Valley Wine Train\u003c/a> Station is located at:\u003c/p>\n\u003cp>1275 McKinstry Street\u003c/p>\n\u003cp>Napa, California 94559.\u003c/p>\n\u003cp>For Schedules and reservations, call:\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>1-800-427-4124\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1688/the-napa-wine-train-ride-high","authors":["5017"],"categories":["bayareabites_752"],"tags":["bayareabites_1604","bayareabites_1605"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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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! 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And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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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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For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.","airtime":"SAT 4pm-5pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png","officialWebsiteLink":"https://www.revealnews.org/episodes/","meta":{"site":"news","source":"npr"},"link":"/radio/program/reveal","subscribe":{"apple":"https://itunes.apple.com/us/podcast/reveal/id886009669","tuneIn":"https://tunein.com/radio/Reveal-p679597/","rss":"http://feeds.revealradio.org/revealpodcast"}},"says-you":{"id":"says-you","title":"Says You!","info":"Public radio's game show of bluff and bluster, words and whimsy. 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