'The Sideways Effect:' How A Wine-Obsessed Film Reshaped The Industry
Winemaking in the Russian River Valley: Jeremy Baker of Thomas George Estates
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Wine Lands: Favorite Food + Band + Wine Pairings at Outside Lands
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Temperamental. In need of constant care and attention.\u003c/p>\n\u003cp>In the film \u003cem>Sideways\u003c/em>, which earned an Academy Award in 2005 for Best Adapted Screenplay and boosted the careers of Thomas Haden Church, Virginia Madsen and Sandra Oh, those descriptive words aptly captured the character of angst-ridden, wine-obsessed protagonist Miles Raymond, played with self-flagellating glee by Paul Giamatti.\u003c/p>\n\u003cp>The same words also tell the story of an equally important, but liquid, character in the film: pinot noir. A dozen years later, pinot noir has become a mainstay of the California wine industry, and winemakers credit the film with bringing deserved attention to the varietal, calling it \"The Sideways Effect.\"\u003c/p>\n\u003cp>\"Pinot noir production in California has increased roughly 170 percent since \u003cem>Sideways \u003c/em>was released,\" says wine industry analyst Gabriel Froymovich of Vineyard Financial Associates, noting that total wine production has increased 7-8 percent during the same time. \"I think people who were into wine saw the passion for pinot noir in the movie, decided to explore that variety a bit, and realized how lovely a wine that grape makes.\"\u003c/p>\n\u003cp>The Sideways Effect is generally credited with depressing the market for merlot wine, based on a memorable line from the movie when Miles colorfully proclaims his disdain for the wine — the back story is that his ex-wife liked merlot — declaring, \"No, if anyone orders merlot, I'm leaving. I am NOT drinking any f****** merlot!\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/KXXDC5FarhE\u003c/p>\n\u003cp>That line apparently echoed beyond the cineplex: In a 2009 case study, Dr. Steven Cuellar, an economics professor at Sonoma State University, found a measurable decline in merlot sales of about 2 percent from January 2005 (the film was released in October 2004) through 2008. During that same time period, pinot noir sales increased 16 percent — it's now the second-most planted varietal in California's Sonoma County.\u003c/p>\n\u003cp>\"Poor merlot,\" says winemaker Billy Dim, owner of Blendtique Wine Company in Los Olivos, Calif. \"Merlot is one of the best grapes on the planet and the movie did some damage to its reputation.\"\u003c/p>\n\u003cp>Still, Dim himself is partial to pinot noir. \"The movie certainly highlighted it as the pinnacle of complexity. It's a remarkable variety, producing structurally lighter reds; in its elegance and subtlety lie some of the most intricate and appealing flavors.\"\u003c/p>\n\u003cp>Winemakers do wax poetic when it comes to pinot noir, much as Miles does in \u003cem>Sideways\u003c/em> when he opines, \"It's not a survivor like cabernet, which can just grow anywhere and thrive, even when it's neglected. No, pinot needs constant care and attention. You know? And in fact it can only grow in these really specific, little, tucked away corners of the world. And, and only the most patient and nurturing of growers can do it, really. Only somebody who really takes the time to understand pinot's potential can then coax it into its fullest expression. Then, I mean, oh, its flavors, they're just the most haunting and brilliant and thrilling and subtle and ancient on the planet.\"\u003c/p>\n\u003cfigure id=\"attachment_118816\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208.jpg\" alt=\"A vineyard in Napa Valley, Calif.\" width=\"2000\" height=\"1328\" class=\"size-full wp-image-118816\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208-520x345.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A vineyard in Napa Valley, Calif. \u003ccite>(Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Partial to the cooler coastal climates found along California's central coast, pinot noir does require more TLC than many other grapes. \"Pinot noir is very delicate and likes to grow in a narrower range of environment, so there are fewer places it will thrive,\" says Dim. \"Too much sun will blister the thin skin and too little, it will struggle to ripen. Think of it as the Goldilocks of varieties in that it wants things to be 'just right.' \"\u003c/p>\n\u003cp>\"Like all wines, pinot noir is all about terroir,\" says Michael Haney, director of membership for Sonoma County Vintners, referring to the impact that the local soil, water and air can have on grapes, creating flavors that range from dark and earthy to light and mineral. \"For example, in the Russian River Valley, the warm sun-filled days and cool foggy evening temperatures during the growing season encourage increased 'hang time' for grapes, leading to sophisticated multi layers of rich flavors, textures and aromas. Closer to the coast, the cooler growing temperatures produce a more subtle, elegant, stylistic approach.\"\u003c/p>\n\u003cp>Of course, many of us are less versed in the language and flavors of pinot noir, perhaps leaning more toward Miles' buddy Jack in \u003cem>Sideways\u003c/em>, who pretty much thinks anything in a wine glass tastes good. Jack is the merlot — big, agreeable, full-bodied — to Miles' more challenging pinot noir.\u003c/p>\n\u003cp>Says Bruce Cakebread of Cakebread Cellars in Rutherford, Calif., \"There's no room for error with pinot noir, because what you're drinking is 100 percent pinot grapes. With merlot, you can blend other varieties and tweak it, add a little cabernet for complexity, for instance. With pinot noir, you're playing with a thinner margin.\"\u003c/p>\n\u003cp>Still, while Cakebread, Dim and other winemakers don't think merlot should be ignored — Dim calls it \"tannic, fleshy, rich, an all-around delicious day in the park\" — they also say don't be intimidated by pinot noir's notorious subtleties.\u003c/p>\n\u003cp>\"Pinot noir has that flexibility to go with a lot of different foods,\" says Cakebread. \"There's a wide range, from heavier, bigger wines to ones that are very delicate, so consumers can go up and down that scale according to their preferences. Start trying different regions with each meal: Central Coast, Sonoma, all the way up to Oregon. It's armchair traveling with wine and food, like reading a travel book at the dinner table.\"\u003c/p>\n\u003cp>And, as Miles would advise, \"Stick your nose in it. Don't be shy, really get your nose in there.\" \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":"The 2004 movie about an obsessive wine snob helped boost California's pinot noir production by 170 percent.","status":"publish","parent":0,"modified":1499290166,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":950},"headData":{"title":"'The Sideways Effect:' How A Wine-Obsessed Film Reshaped The Industry | KQED","description":"The 2004 movie about an obsessive wine snob helped boost California's pinot noir production by 170 percent.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"'The Sideways Effect:' How A Wine-Obsessed Film Reshaped The Industry","datePublished":"2017-07-05T19:34:24.000Z","dateModified":"2017-07-05T21:29:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"118815 https://ww2.kqed.org/bayareabites/?p=118815","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/07/05/the-sideways-effect-how-a-wine-obsessed-film-reshaped-the-industry/","disqusTitle":"'The Sideways Effect:' How A Wine-Obsessed Film Reshaped The Industry","videoEmbed":"https://youtu.be/XKXCZhA328A","nprByline":"Kristen Hartke, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Getty Images","nprStoryId":"535038513","nprApiLink":"http://api.npr.org/query?id=535038513&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/07/05/535038513/the-sideways-effect-how-a-wine-obsessed-film-reshaped-the-industry?ft=nprml&f=535038513","nprRetrievedStory":"1","nprPubDate":"Wed, 05 Jul 2017 14:57:00 -0400","nprStoryDate":"Wed, 05 Jul 2017 14:46:00 -0400","nprLastModifiedDate":"Wed, 05 Jul 2017 14:57:30 -0400","path":"/bayareabites/118815/the-sideways-effect-how-a-wine-obsessed-film-reshaped-the-industry","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Thin-skinned. Temperamental. In need of constant care and attention.\u003c/p>\n\u003cp>In the film \u003cem>Sideways\u003c/em>, which earned an Academy Award in 2005 for Best Adapted Screenplay and boosted the careers of Thomas Haden Church, Virginia Madsen and Sandra Oh, those descriptive words aptly captured the character of angst-ridden, wine-obsessed protagonist Miles Raymond, played with self-flagellating glee by Paul Giamatti.\u003c/p>\n\u003cp>The same words also tell the story of an equally important, but liquid, character in the film: pinot noir. A dozen years later, pinot noir has become a mainstay of the California wine industry, and winemakers credit the film with bringing deserved attention to the varietal, calling it \"The Sideways Effect.\"\u003c/p>\n\u003cp>\"Pinot noir production in California has increased roughly 170 percent since \u003cem>Sideways \u003c/em>was released,\" says wine industry analyst Gabriel Froymovich of Vineyard Financial Associates, noting that total wine production has increased 7-8 percent during the same time. \"I think people who were into wine saw the passion for pinot noir in the movie, decided to explore that variety a bit, and realized how lovely a wine that grape makes.\"\u003c/p>\n\u003cp>The Sideways Effect is generally credited with depressing the market for merlot wine, based on a memorable line from the movie when Miles colorfully proclaims his disdain for the wine — the back story is that his ex-wife liked merlot — declaring, \"No, if anyone orders merlot, I'm leaving. I am NOT drinking any f****** merlot!\"\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>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/KXXDC5FarhE'\n title='//www.youtube.com/embed/KXXDC5FarhE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>That line apparently echoed beyond the cineplex: In a 2009 case study, Dr. Steven Cuellar, an economics professor at Sonoma State University, found a measurable decline in merlot sales of about 2 percent from January 2005 (the film was released in October 2004) through 2008. During that same time period, pinot noir sales increased 16 percent — it's now the second-most planted varietal in California's Sonoma County.\u003c/p>\n\u003cp>\"Poor merlot,\" says winemaker Billy Dim, owner of Blendtique Wine Company in Los Olivos, Calif. \"Merlot is one of the best grapes on the planet and the movie did some damage to its reputation.\"\u003c/p>\n\u003cp>Still, Dim himself is partial to pinot noir. \"The movie certainly highlighted it as the pinnacle of complexity. It's a remarkable variety, producing structurally lighter reds; in its elegance and subtlety lie some of the most intricate and appealing flavors.\"\u003c/p>\n\u003cp>Winemakers do wax poetic when it comes to pinot noir, much as Miles does in \u003cem>Sideways\u003c/em> when he opines, \"It's not a survivor like cabernet, which can just grow anywhere and thrive, even when it's neglected. No, pinot needs constant care and attention. You know? And in fact it can only grow in these really specific, little, tucked away corners of the world. And, and only the most patient and nurturing of growers can do it, really. Only somebody who really takes the time to understand pinot's potential can then coax it into its fullest expression. Then, I mean, oh, its flavors, they're just the most haunting and brilliant and thrilling and subtle and ancient on the planet.\"\u003c/p>\n\u003cfigure id=\"attachment_118816\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208.jpg\" alt=\"A vineyard in Napa Valley, Calif.\" width=\"2000\" height=\"1328\" class=\"size-full wp-image-118816\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208-520x345.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A vineyard in Napa Valley, Calif. \u003ccite>(Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Partial to the cooler coastal climates found along California's central coast, pinot noir does require more TLC than many other grapes. \"Pinot noir is very delicate and likes to grow in a narrower range of environment, so there are fewer places it will thrive,\" says Dim. \"Too much sun will blister the thin skin and too little, it will struggle to ripen. Think of it as the Goldilocks of varieties in that it wants things to be 'just right.' \"\u003c/p>\n\u003cp>\"Like all wines, pinot noir is all about terroir,\" says Michael Haney, director of membership for Sonoma County Vintners, referring to the impact that the local soil, water and air can have on grapes, creating flavors that range from dark and earthy to light and mineral. \"For example, in the Russian River Valley, the warm sun-filled days and cool foggy evening temperatures during the growing season encourage increased 'hang time' for grapes, leading to sophisticated multi layers of rich flavors, textures and aromas. Closer to the coast, the cooler growing temperatures produce a more subtle, elegant, stylistic approach.\"\u003c/p>\n\u003cp>Of course, many of us are less versed in the language and flavors of pinot noir, perhaps leaning more toward Miles' buddy Jack in \u003cem>Sideways\u003c/em>, who pretty much thinks anything in a wine glass tastes good. Jack is the merlot — big, agreeable, full-bodied — to Miles' more challenging pinot noir.\u003c/p>\n\u003cp>Says Bruce Cakebread of Cakebread Cellars in Rutherford, Calif., \"There's no room for error with pinot noir, because what you're drinking is 100 percent pinot grapes. With merlot, you can blend other varieties and tweak it, add a little cabernet for complexity, for instance. With pinot noir, you're playing with a thinner margin.\"\u003c/p>\n\u003cp>Still, while Cakebread, Dim and other winemakers don't think merlot should be ignored — Dim calls it \"tannic, fleshy, rich, an all-around delicious day in the park\" — they also say don't be intimidated by pinot noir's notorious subtleties.\u003c/p>\n\u003cp>\"Pinot noir has that flexibility to go with a lot of different foods,\" says Cakebread. \"There's a wide range, from heavier, bigger wines to ones that are very delicate, so consumers can go up and down that scale according to their preferences. Start trying different regions with each meal: Central Coast, Sonoma, all the way up to Oregon. It's armchair traveling with wine and food, like reading a travel book at the dinner table.\"\u003c/p>\n\u003cp>And, as Miles would advise, \"Stick your nose in it. Don't be shy, really get your nose in there.\" \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/118815/the-sideways-effect-how-a-wine-obsessed-film-reshaped-the-industry","authors":["byline_bayareabites_118815"],"categories":["bayareabites_13306","bayareabites_11028","bayareabites_4084","bayareabites_119"],"tags":["bayareabites_15904","bayareabites_289","bayareabites_2692","bayareabites_290"],"featImg":"bayareabites_118816","label":"bayareabites"},"bayareabites_46325":{"type":"posts","id":"bayareabites_46325","meta":{"index":"posts_1591205157","site":"bayareabites","id":"46325","score":null,"sort":[1344019615000]},"guestAuthors":[],"slug":"winemaking-in-the-russian-river-valley-jeremy-baker-of-thomas-george-estates","title":"Winemaking in the Russian River Valley: Jeremy Baker of Thomas George Estates","publishDate":1344019615,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/560BAB_BakerByCarlMindling.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/560BAB_BakerByCarlMindling.jpg\" alt=\"Jeremy Baker. Photo courtesy of Carl Mindling\" title=\"Jeremy Baker. Photo courtesy of Carl Mindling\" width=\"560\" height=\"511\" class=\"alignnone size-full wp-image-46575\">\u003c/a>\u003cbr>\n\u003cem>Jeremy Baker. Photo courtesy of Carl Mindling\u003c/em>\u003c/p>\n\u003cp>Looking for a steady acid level in your favorite glass of Pinot Noir, possibly served up by one of the most eligible bachelors in the Russian River Valley? Hit the \u003ca href=\"http://www.wineroad.com/\">Wine Road\u003c/a> and make \u003ca href=\"http://www.thomasgeorgeestates.com/\">Thomas George Estates\u003c/a> your first stop. There, a team led by President Jeremy Baker along with Winemaker Chris Russi are producing wines that are made by hand in small batches. Their reds are made using a basket press, and Baker opted for Bordeaux-style concrete eggs instead of barrel fermentation for \u003ca href=\"https://twitter.com/#!/TGEWinery\">Thomas George Estates\u003c/a>’ Chardonnay and Grenache wines. \u003c/p>\n\u003cp>Part of the fun of drinking wine is learning about who makes it and how and why they do it. Bonus if you are chillaxing in a setting that includes a wine cave with antiques and comfortable yet stylish furniture. On a recent group visit to Thomas George Estates with other writers, I noticed that most of us became prone to smiling and giggling. As he led a tour, Jeremy Baker seemed to intrigue us all: the Toronto (Canada) native and his family have spent 25 million dollars to build a successful wine business. Jeremy’s dad is the attorney Thomas Baker and the winery name is an homage to him and Jeremy’s grandfather. Jeremy Baker is single and admittedly easy on the eyes. All the more so because he gives off a mellow and decidedly humble vibe.\u003c/p>\n\u003cp>On our Wine Road tour, one San Francisco female writer whispered, “What can’t he do?!” after we discovered Baker’s background included working in wine marketing, creating a successful restaurant group with nine locations, and before a back injury, did extreme heli-skiing. Oh yes, he also knows his way around the kitchen and garden. Add event cook and fruit preserve maker to his list of redeemable qualities. Baker is also a longtime vegetarian who happens to adore the sheep and animals that populate Thomas George Estates. Bay Area Bites interviewed Baker in person and via phone interview.\u003c/p>\n\u003cp>\u003cstrong>Tell us about the concrete eggs you use for Chardonnay and Grenache.\u003c/strong>\u003cbr>\nConcrete has been used for centuries in the old world. A lot of wineries in the mid-1900s have gone a long way in putting them back. It’s an old technique. Concrete gets micro-oxidation without any oak influence. Because there aren’t any corners, and you get a very thorough and tight, precise fermentation. Wines show a little more maturity and there are heightened aromatics. We were the first in the area to take possession of those eggs from Sonoma Cast Stone. A similar version is used in France but it’s roughly a fifth the size. We wanted to add another layer to our Chardonnays and Pinot Noirs and started to bottle in 2010 fifty cases of “concrete only” Chardonnay. In 2011, we did 250 cases. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/560Group_with_JBaker_BAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/560Group_with_JBaker_BAB.jpg\" alt=\"\" title=\"560Group_with_JBaker_BAB\" width=\"560\" height=\"538\" class=\"alignnone size-full wp-image-46433\">\u003c/a>\u003cbr>\n\u003cem>Group with Jeremy Baker at the Baker Ridge Vineyard Picnic L to R, Adrienne Donnelly, Club and Events manager; Chris Russi, Winemaker; Sean Tevik, Operations Manager; Jeremy Baker. Image courtesy of Thomas George Estates.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Two of Thomas George Estates staff are sommeliers who you recruited from Arizona. Food also plays an important role with your operations. What are you looking for when you hire?\u003c/strong>\u003cbr>\nWe have zero turn over in our tasting room for a reason. I’m most proud of that. Sean and A.J. were two of my best customers in Arizona. They had long since aspired to be here in the wine country. When people come to taste, whether it’s their first time or they’re experts, we want to offer them something.\u003c/p>\n\u003cp>I come from restaurants and we really love food and wine here. Doing food pairings is our passion. Sean and I always chef for events of up to 100 people. Today we have a picnic on Baker Ridge, and we’re planning pork soaked in Pinot Noir leaves for two days then roasted on a spit and served with corn on the cob. Our food pairings have allowed us to attract a lot more wine club customers. \u003c/p>\n\u003cp>\u003cstrong>Compared to running and building a restaurant group, what’s it like building your estate winery?\u003c/strong>\u003cbr>\nWe farm, make wine and sell wine. We have a wine club, our tasting room and so many moving parts. I like it better than the restaurant industry because we’re able to get a motivated and dedicated team. They really do love to get up and come to work. The challenge is finding the right employee and yet that’s true for any business. We’re a small winery so getting folks to try our wines is a challenge.\u003c/p>\n\u003cp>\u003cstrong>What’s an average day like? \u003c/strong>\u003cbr>\nSo far for July I’ve been on the road: New York, San Francisco, Calgary and Los Angeles for sales and marketing activities. Today I’m cooking for 100 people in Baker Ridge, and tomorrow I’ll be in the office doing admin. It’s 100 miles an hour. We’ve hired a new GM (General Manager) and that means I can focus on sales and marketing.\u003c/p>\n\u003cp>\u003cstrong>How involved is your father in the operations? \u003c/strong>\u003cbr>\nHe lives in Toronto and is not involved in our daily operations. He’s involved in key decision making and planning. Our business is very plan driven and he’s involved in macro ways... during harvest he comes and sorts fruit for a month.\u003c/p>\n\u003cp>\u003cstrong>Who is your mentor?\u003c/strong>\u003cbr>\nDavis Bynum, who we bought land from, is one of my very best friends. I have lunch with him every Friday. He’s visiting my family in Toronto. He’s 89, and tells me what’s worked and what hasn't for him. He’s second to my dad for advice.\u003c/p>\n\u003cp>\u003cstrong>Why do you live and work in Russian River Valley?\u003c/strong>\u003cbr>\nFor the Pinot Noir. If you’re going to make Pinot outside of Burgundy, it’s probably one of the most physically beautiful places to work. \u003c/p>\n\u003cp>\u003cstrong>Do you have any recommendations for fellow vegetarians? \u003c/strong>\u003cbr>\nI’ve been a vegetarian for 21 years. In Healdsburg, I always go to \u003ca href=\"http://santarosa.about.com/od/foodandwine/a/zazu.htm\">Zazu\u003c/a> restaurant. Duskie [Estes], the chef-owner was a veggie for 20 years or so. Whenever I go there I’m guaranteed a great meal. She’s a wine freak herself. Everything on her menu meshes with wine and we make a wine under her label called Black Pig Pinot Noir. \u003c/p>\n\u003cp>\u003cstrong>What’s it like having chickens and sheep on the property?\u003c/strong>\u003cbr>\nFor the chickens, we use the eggs, which we put in our guesthouses. We have farm fresh eggs and locally produced bread and estate jam that Sean and I make. Our sheep are for grazing our vineyards and we use them on certain blocks that are tougher to get into. We love the sheep and it’s a green thing. They’re just adorable.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>More Info:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thomasgeorgeestates.com/index.php\">Thomas George Estates\u003c/a>\u003cbr>\n8075 Westside Rd., Healdsburg, Sonoma County, CA 95448\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 707-431-8031\u003cbr>\nTasting Room Hours: 11-5, seven days a week\u003cbr>\nTasting Fee: $10.00, refundable with wine purchase\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TGEWinery\">@TGEWinery\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/TGEWinery\">Thomas George Estates Winery\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.wineroad.com/\">Wine Road\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TheWineRoad\">@TheWineRoad\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/WineRoad\">Wine Road, Northern Sonoma County\u003c/a> \u003c/p>\n\n","blocks":[],"excerpt":"Mary Ladd profiles Jeremy Baker, who is in the business of making wines that include Pinot Noir at Thomas George Estates in the Russian River Valley. Baker explains why the area is a natural choice for a life that revolves around wine and food.","status":"publish","parent":0,"modified":1344019615,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1237},"headData":{"title":"Winemaking in the Russian River Valley: Jeremy Baker of Thomas George Estates | KQED","description":"Mary Ladd profiles Jeremy Baker, who is in the business of making wines that include Pinot Noir at Thomas George Estates in the Russian River Valley. Baker explains why the area is a natural choice for a life that revolves around wine and food.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Winemaking in the Russian River Valley: Jeremy Baker of Thomas George Estates","datePublished":"2012-08-03T18:46:55.000Z","dateModified":"2012-08-03T18:46:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"46325 http://blogs.kqed.org/bayareabites/?p=46325","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/08/03/winemaking-in-the-russian-river-valley-jeremy-baker-of-thomas-george-estates/","disqusTitle":"Winemaking in the Russian River Valley: Jeremy Baker of Thomas George Estates","path":"/bayareabites/46325/winemaking-in-the-russian-river-valley-jeremy-baker-of-thomas-george-estates","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/560BAB_BakerByCarlMindling.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/560BAB_BakerByCarlMindling.jpg\" alt=\"Jeremy Baker. Photo courtesy of Carl Mindling\" title=\"Jeremy Baker. Photo courtesy of Carl Mindling\" width=\"560\" height=\"511\" class=\"alignnone size-full wp-image-46575\">\u003c/a>\u003cbr>\n\u003cem>Jeremy Baker. Photo courtesy of Carl Mindling\u003c/em>\u003c/p>\n\u003cp>Looking for a steady acid level in your favorite glass of Pinot Noir, possibly served up by one of the most eligible bachelors in the Russian River Valley? Hit the \u003ca href=\"http://www.wineroad.com/\">Wine Road\u003c/a> and make \u003ca href=\"http://www.thomasgeorgeestates.com/\">Thomas George Estates\u003c/a> your first stop. There, a team led by President Jeremy Baker along with Winemaker Chris Russi are producing wines that are made by hand in small batches. Their reds are made using a basket press, and Baker opted for Bordeaux-style concrete eggs instead of barrel fermentation for \u003ca href=\"https://twitter.com/#!/TGEWinery\">Thomas George Estates\u003c/a>’ Chardonnay and Grenache wines. \u003c/p>\n\u003cp>Part of the fun of drinking wine is learning about who makes it and how and why they do it. Bonus if you are chillaxing in a setting that includes a wine cave with antiques and comfortable yet stylish furniture. On a recent group visit to Thomas George Estates with other writers, I noticed that most of us became prone to smiling and giggling. As he led a tour, Jeremy Baker seemed to intrigue us all: the Toronto (Canada) native and his family have spent 25 million dollars to build a successful wine business. Jeremy’s dad is the attorney Thomas Baker and the winery name is an homage to him and Jeremy’s grandfather. Jeremy Baker is single and admittedly easy on the eyes. All the more so because he gives off a mellow and decidedly humble vibe.\u003c/p>\n\u003cp>On our Wine Road tour, one San Francisco female writer whispered, “What can’t he do?!” after we discovered Baker’s background included working in wine marketing, creating a successful restaurant group with nine locations, and before a back injury, did extreme heli-skiing. Oh yes, he also knows his way around the kitchen and garden. Add event cook and fruit preserve maker to his list of redeemable qualities. Baker is also a longtime vegetarian who happens to adore the sheep and animals that populate Thomas George Estates. Bay Area Bites interviewed Baker in person and via phone interview.\u003c/p>\n\u003cp>\u003cstrong>Tell us about the concrete eggs you use for Chardonnay and Grenache.\u003c/strong>\u003cbr>\nConcrete has been used for centuries in the old world. A lot of wineries in the mid-1900s have gone a long way in putting them back. It’s an old technique. Concrete gets micro-oxidation without any oak influence. Because there aren’t any corners, and you get a very thorough and tight, precise fermentation. Wines show a little more maturity and there are heightened aromatics. We were the first in the area to take possession of those eggs from Sonoma Cast Stone. A similar version is used in France but it’s roughly a fifth the size. We wanted to add another layer to our Chardonnays and Pinot Noirs and started to bottle in 2010 fifty cases of “concrete only” Chardonnay. In 2011, we did 250 cases. \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/24/2012/07/560Group_with_JBaker_BAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/560Group_with_JBaker_BAB.jpg\" alt=\"\" title=\"560Group_with_JBaker_BAB\" width=\"560\" height=\"538\" class=\"alignnone size-full wp-image-46433\">\u003c/a>\u003cbr>\n\u003cem>Group with Jeremy Baker at the Baker Ridge Vineyard Picnic L to R, Adrienne Donnelly, Club and Events manager; Chris Russi, Winemaker; Sean Tevik, Operations Manager; Jeremy Baker. Image courtesy of Thomas George Estates.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Two of Thomas George Estates staff are sommeliers who you recruited from Arizona. Food also plays an important role with your operations. What are you looking for when you hire?\u003c/strong>\u003cbr>\nWe have zero turn over in our tasting room for a reason. I’m most proud of that. Sean and A.J. were two of my best customers in Arizona. They had long since aspired to be here in the wine country. When people come to taste, whether it’s their first time or they’re experts, we want to offer them something.\u003c/p>\n\u003cp>I come from restaurants and we really love food and wine here. Doing food pairings is our passion. Sean and I always chef for events of up to 100 people. Today we have a picnic on Baker Ridge, and we’re planning pork soaked in Pinot Noir leaves for two days then roasted on a spit and served with corn on the cob. Our food pairings have allowed us to attract a lot more wine club customers. \u003c/p>\n\u003cp>\u003cstrong>Compared to running and building a restaurant group, what’s it like building your estate winery?\u003c/strong>\u003cbr>\nWe farm, make wine and sell wine. We have a wine club, our tasting room and so many moving parts. I like it better than the restaurant industry because we’re able to get a motivated and dedicated team. They really do love to get up and come to work. The challenge is finding the right employee and yet that’s true for any business. We’re a small winery so getting folks to try our wines is a challenge.\u003c/p>\n\u003cp>\u003cstrong>What’s an average day like? \u003c/strong>\u003cbr>\nSo far for July I’ve been on the road: New York, San Francisco, Calgary and Los Angeles for sales and marketing activities. Today I’m cooking for 100 people in Baker Ridge, and tomorrow I’ll be in the office doing admin. It’s 100 miles an hour. We’ve hired a new GM (General Manager) and that means I can focus on sales and marketing.\u003c/p>\n\u003cp>\u003cstrong>How involved is your father in the operations? \u003c/strong>\u003cbr>\nHe lives in Toronto and is not involved in our daily operations. He’s involved in key decision making and planning. Our business is very plan driven and he’s involved in macro ways... during harvest he comes and sorts fruit for a month.\u003c/p>\n\u003cp>\u003cstrong>Who is your mentor?\u003c/strong>\u003cbr>\nDavis Bynum, who we bought land from, is one of my very best friends. I have lunch with him every Friday. He’s visiting my family in Toronto. He’s 89, and tells me what’s worked and what hasn't for him. He’s second to my dad for advice.\u003c/p>\n\u003cp>\u003cstrong>Why do you live and work in Russian River Valley?\u003c/strong>\u003cbr>\nFor the Pinot Noir. If you’re going to make Pinot outside of Burgundy, it’s probably one of the most physically beautiful places to work. \u003c/p>\n\u003cp>\u003cstrong>Do you have any recommendations for fellow vegetarians? \u003c/strong>\u003cbr>\nI’ve been a vegetarian for 21 years. In Healdsburg, I always go to \u003ca href=\"http://santarosa.about.com/od/foodandwine/a/zazu.htm\">Zazu\u003c/a> restaurant. Duskie [Estes], the chef-owner was a veggie for 20 years or so. Whenever I go there I’m guaranteed a great meal. She’s a wine freak herself. Everything on her menu meshes with wine and we make a wine under her label called Black Pig Pinot Noir. \u003c/p>\n\u003cp>\u003cstrong>What’s it like having chickens and sheep on the property?\u003c/strong>\u003cbr>\nFor the chickens, we use the eggs, which we put in our guesthouses. We have farm fresh eggs and locally produced bread and estate jam that Sean and I make. Our sheep are for grazing our vineyards and we use them on certain blocks that are tougher to get into. We love the sheep and it’s a green thing. They’re just adorable.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>More Info:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thomasgeorgeestates.com/index.php\">Thomas George Estates\u003c/a>\u003cbr>\n8075 Westside Rd., Healdsburg, Sonoma County, CA 95448\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 707-431-8031\u003cbr>\nTasting Room Hours: 11-5, seven days a week\u003cbr>\nTasting Fee: $10.00, refundable with wine purchase\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TGEWinery\">@TGEWinery\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/TGEWinery\">Thomas George Estates Winery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wineroad.com/\">Wine Road\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TheWineRoad\">@TheWineRoad\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/WineRoad\">Wine Road, Northern Sonoma County\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/46325/winemaking-in-the-russian-river-valley-jeremy-baker-of-thomas-george-estates","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1875","bayareabites_1807","bayareabites_1873","bayareabites_119"],"tags":["bayareabites_2692","bayareabites_10624","bayareabites_108","bayareabites_10623"],"featImg":"bayareabites_46575","label":"bayareabites"},"bayareabites_44734":{"type":"posts","id":"bayareabites_44734","meta":{"index":"posts_1591205157","site":"bayareabites","id":"44734","score":null,"sort":[1340730587000]},"guestAuthors":[],"slug":"making-the-cut-at-pinot-days","title":"Top 5 Local Wines that Made the Cut at Pinot Days","publishDate":1340730587,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Pinot-Days.jpg\">\u003cimg class=\"alignnone size-full wp-image-44761\" title=\"Pinot Days\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Pinot-Days.jpg\" alt=\"Pinot Days\" width=\"500\" height=\"323\">\u003c/a>\u003cbr>\nPinot Noir has been called the 'Heart Break' grape because it is so hard to make a good wine and when one does, well, fanatics have been known to weep. It's the diva of varietals, finicky and thus expensive to grow. And while Chardonnay and Merlot may be more popular, Pinot has a steady, nearly cult-like following (in no small part due to the central California road trip movie, \"\u003ca href=\"http://www.foxsearchlight.com/sideways/\">Sideways\u003c/a>\"). One of the biggest Pinot events of the year is \u003ca href=\"http://www.pinotdays.com/Festivals/San_Francisco.asp\">Pinot Days\u003c/a> at San Francisco's Fort Mason. Pinotphiles turned up in droves to taste through hundreds of spicy, silky, earthy, cherry-overtoned Pinots from California, Oregon, Washington and points even farther.\u003c/p>\n\u003cp>After two hours of sipping, swirling, sometimes swallowing but mostly spitting, I emerged from the Festival Pavillion with berry stained teeth and nearly unintelligible notes of interesting Pinots. It helps to have some kind of focus when you are entering a tasting event with nearly 500 wines and a bunch of Pinot freaks, such as myself. I went in search of local, undiscovered gems and found several which I have narrowed down to five, all south of fifty bucks (often the bottom line for a really good bottle of Pinot).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Freeman2.jpg\">\u003cimg class=\"alignnone size-full wp-image-44758\" title=\"Freeman Wines\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Freeman2.jpg\" alt=\"Freeman Wines\" width=\"500\" height=\"429\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.freemanwinery.com/\">\u003cstrong>Freeman\u003c/strong>\u003c/a>\u003cbr>\nThe 2010 Keefer Ranch, Pinot Noir ($46) was an immediate hit with me. It was crisp and earthy. This vineyard sits in the middle of Green Valley, a couple of miles in from the town of Bodega, and has that Pinot taste that is so specific to the Russian River Valley, silky and smooth with notes of lush, ripe cherries. Get it while you can, Freeman made 320 (750ml) cases of this one. Every one of Freeman's award winning wines that I tried at Pinot Days made me salivate.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/wrath.jpg\">\u003cimg class=\"alignnone size-full wp-image-45069\" title=\"Wrath wines\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/wrath.jpg\" alt=\"Wrath wines\" width=\"500\" height=\"343\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.wrathwines.com/\">\u003cstrong>Wrath\u003c/strong>\u003c/a>\u003cbr>\nThis Monterey County winemaker is located in the town of Soledad and has a tasting room in Carmel. I tried the award winning 2009 Wrath McIntyre Vineyard Pinot Noir from the Santa Lucia Highlands. It goes for $49 and is rich with hints of boysenberry yet a bit savory, too. Wrath makes great wines and several are more affordable than this Pinot Noir including their Rose of Pinot Noir, Chardonnay, several killer Syrahs and a Monterey Sauvignon Blanc.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0331.jpg\">\u003cimg class=\"alignnone size-full wp-image-44829\" title=\"Fort Ross Wines\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0331.jpg\" alt=\"Fort Ross Wines\" width=\"502\" height=\"350\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fortrossvineyard.com/\">\u003cstrong>Fort Ross\u003c/strong> \u003c/a>\u003cbr>\nFort Ross, located on the northern coast of Sonoma County, makes a variety of good Pinots at a decent price point. My favorite is Symposium. I actually discovered it at \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a> in San Francisco's Dogpatch and was happy to be reminded of it at Pinot Days. While the 2009 Pinot Noir Fort Ross Symposium from the Sonoma Coast is still a stand out at $32, their other Pinots, as well as a low oak Chardonnay, were very, very, very good.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0318.jpg\">\u003cimg class=\"alignnone size-full wp-image-44832\" title=\"Jake and Ben Fetzer of Masut Wines\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0318.jpg\" alt=\"Jake and Ben Fetzer of Masut Wines\" width=\"500\" height=\"406\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.masut.com/\">\u003cstrong>Masut\u003c/strong> \u003c/a>\u003cbr>\nBrothers Jake and Ben Fetzer have inherited the family gene for winemaking. One sip of the Masut 2010 Estate Vineyard ($40) Pinot and there is no doubt. It is ruby red in color and lush with cherry overtones and spices. This Pinot is a complex wine full of taste. These guys are farming land that borders the Fetzer Home Ranch they grew up on between Willits and Ukiah. Says Ben Fetzer of their rural vineyards, \"Most people think they are lost when they get here.\" Sometimes one has to get lost to really make a discovery.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0341.jpg\">\u003cimg class=\"alignnone size-full wp-image-44833\" title=\"Abiouness Wines\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0341.jpg\" alt=\"Abiouness Wines\" width=\"500\" height=\"381\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://abiounesswines.com/\">\u003cstrong>Abiouness\u003c/strong>\u003c/a>\u003cbr>\nLast but not least is Abiouness named after the owner and winemaker, Nicole Abiouness who says the name is a compliment to her Lebanese father. The 2008 Stanly Ranch Pinot from Carneros ($38) is a very small production, only 218 cases were made. This is typical California Pinot, fruit forward and smooth with a long, lush finish. Others, too, must think highly of Abiouness, her wines have been found at such lofty restaurants as \u003ca href=\"http://www.frenchlaundry.com/\">The French Laundry\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Pinotphiles turned up in droves to taste their favorite grape at San Francisco's Pinot Days. I went in search of local, undiscovered gems and found several which I have narrowed down to five, all south of fifty bucks (often the bottom line for a really good bottle of Pinot). ","status":"publish","parent":0,"modified":1552419132,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":634},"headData":{"title":"Top 5 Local Wines that Made the Cut at Pinot Days | KQED","description":"Pinotphiles turned up in droves to taste their favorite grape at San Francisco's Pinot Days. I went in search of local, undiscovered gems and found several which I have narrowed down to five, all south of fifty bucks (often the bottom line for a really good bottle of Pinot). ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Top 5 Local Wines that Made the Cut at Pinot Days","datePublished":"2012-06-26T17:09:47.000Z","dateModified":"2019-03-12T19:32:12.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"44734 http://blogs.kqed.org/bayareabites/?p=44734","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/26/making-the-cut-at-pinot-days/","disqusTitle":"Top 5 Local Wines that Made the Cut at Pinot Days","path":"/bayareabites/44734/making-the-cut-at-pinot-days","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Pinot-Days.jpg\">\u003cimg class=\"alignnone size-full wp-image-44761\" title=\"Pinot Days\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Pinot-Days.jpg\" alt=\"Pinot Days\" width=\"500\" height=\"323\">\u003c/a>\u003cbr>\nPinot Noir has been called the 'Heart Break' grape because it is so hard to make a good wine and when one does, well, fanatics have been known to weep. It's the diva of varietals, finicky and thus expensive to grow. And while Chardonnay and Merlot may be more popular, Pinot has a steady, nearly cult-like following (in no small part due to the central California road trip movie, \"\u003ca href=\"http://www.foxsearchlight.com/sideways/\">Sideways\u003c/a>\"). One of the biggest Pinot events of the year is \u003ca href=\"http://www.pinotdays.com/Festivals/San_Francisco.asp\">Pinot Days\u003c/a> at San Francisco's Fort Mason. Pinotphiles turned up in droves to taste through hundreds of spicy, silky, earthy, cherry-overtoned Pinots from California, Oregon, Washington and points even farther.\u003c/p>\n\u003cp>After two hours of sipping, swirling, sometimes swallowing but mostly spitting, I emerged from the Festival Pavillion with berry stained teeth and nearly unintelligible notes of interesting Pinots. It helps to have some kind of focus when you are entering a tasting event with nearly 500 wines and a bunch of Pinot freaks, such as myself. I went in search of local, undiscovered gems and found several which I have narrowed down to five, all south of fifty bucks (often the bottom line for a really good bottle of Pinot).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Freeman2.jpg\">\u003cimg class=\"alignnone size-full wp-image-44758\" title=\"Freeman Wines\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Freeman2.jpg\" alt=\"Freeman Wines\" width=\"500\" height=\"429\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.freemanwinery.com/\">\u003cstrong>Freeman\u003c/strong>\u003c/a>\u003cbr>\nThe 2010 Keefer Ranch, Pinot Noir ($46) was an immediate hit with me. It was crisp and earthy. This vineyard sits in the middle of Green Valley, a couple of miles in from the town of Bodega, and has that Pinot taste that is so specific to the Russian River Valley, silky and smooth with notes of lush, ripe cherries. Get it while you can, Freeman made 320 (750ml) cases of this one. Every one of Freeman's award winning wines that I tried at Pinot Days made me salivate.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/wrath.jpg\">\u003cimg class=\"alignnone size-full wp-image-45069\" title=\"Wrath wines\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/wrath.jpg\" alt=\"Wrath wines\" width=\"500\" height=\"343\">\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>\u003ca href=\"http://www.wrathwines.com/\">\u003cstrong>Wrath\u003c/strong>\u003c/a>\u003cbr>\nThis Monterey County winemaker is located in the town of Soledad and has a tasting room in Carmel. I tried the award winning 2009 Wrath McIntyre Vineyard Pinot Noir from the Santa Lucia Highlands. It goes for $49 and is rich with hints of boysenberry yet a bit savory, too. Wrath makes great wines and several are more affordable than this Pinot Noir including their Rose of Pinot Noir, Chardonnay, several killer Syrahs and a Monterey Sauvignon Blanc.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0331.jpg\">\u003cimg class=\"alignnone size-full wp-image-44829\" title=\"Fort Ross Wines\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0331.jpg\" alt=\"Fort Ross Wines\" width=\"502\" height=\"350\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fortrossvineyard.com/\">\u003cstrong>Fort Ross\u003c/strong> \u003c/a>\u003cbr>\nFort Ross, located on the northern coast of Sonoma County, makes a variety of good Pinots at a decent price point. My favorite is Symposium. I actually discovered it at \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a> in San Francisco's Dogpatch and was happy to be reminded of it at Pinot Days. While the 2009 Pinot Noir Fort Ross Symposium from the Sonoma Coast is still a stand out at $32, their other Pinots, as well as a low oak Chardonnay, were very, very, very good.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0318.jpg\">\u003cimg class=\"alignnone size-full wp-image-44832\" title=\"Jake and Ben Fetzer of Masut Wines\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0318.jpg\" alt=\"Jake and Ben Fetzer of Masut Wines\" width=\"500\" height=\"406\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.masut.com/\">\u003cstrong>Masut\u003c/strong> \u003c/a>\u003cbr>\nBrothers Jake and Ben Fetzer have inherited the family gene for winemaking. One sip of the Masut 2010 Estate Vineyard ($40) Pinot and there is no doubt. It is ruby red in color and lush with cherry overtones and spices. This Pinot is a complex wine full of taste. These guys are farming land that borders the Fetzer Home Ranch they grew up on between Willits and Ukiah. Says Ben Fetzer of their rural vineyards, \"Most people think they are lost when they get here.\" Sometimes one has to get lost to really make a discovery.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0341.jpg\">\u003cimg class=\"alignnone size-full wp-image-44833\" title=\"Abiouness Wines\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0341.jpg\" alt=\"Abiouness Wines\" width=\"500\" height=\"381\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://abiounesswines.com/\">\u003cstrong>Abiouness\u003c/strong>\u003c/a>\u003cbr>\nLast but not least is Abiouness named after the owner and winemaker, Nicole Abiouness who says the name is a compliment to her Lebanese father. The 2008 Stanly Ranch Pinot from Carneros ($38) is a very small production, only 218 cases were made. This is typical California Pinot, fruit forward and smooth with a long, lush finish. Others, too, must think highly of Abiouness, her wines have been found at such lofty restaurants as \u003ca href=\"http://www.frenchlaundry.com/\">The French Laundry\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/44734/making-the-cut-at-pinot-days","authors":["5101"],"categories":["bayareabites_109","bayareabites_752","bayareabites_50","bayareabites_10","bayareabites_90","bayareabites_119"],"tags":["bayareabites_10532","bayareabites_2692","bayareabites_14748"],"featImg":"bayareabites_44739","label":"bayareabites"},"bayareabites_35491":{"type":"posts","id":"bayareabites_35491","meta":{"index":"posts_1591205157","site":"bayareabites","id":"35491","score":null,"sort":[1321909184000]},"guestAuthors":[],"slug":"shhh-greg-la-follettes-pinot-noirs-are-talkin","title":"Shhh, Greg La Follette's Pinot Noirs Are Talking","publishDate":1321909184,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Greg-La-Follette-listening-to-wine1.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Greg-La-Follette-listening-to-wine1.jpg\" alt=\"Greg La Follette listening to wine\" title=\"Greg La Follette listening to wine\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-35501\">\u003c/a>\u003cbr>\n\u003cem>Greg La Follette. Photo: La Follette Wines.\u003c/em>\u003c/p>\n\u003cp>Greg La Follette ‘listens’ to his wines and that may be why they ‘speak’ to some of us. Earlier this year I tried a \u003ca href=\"https://store.lafollettewines.com/\">La Follette Sonoma Coast Pinot Noir\u003c/a> and was hooked. It was a lovely wine with great acidity and subtle tastes of raspberries and spice. I later found out the winemaker was a kind and quirky scientist, with a reverence for the land and a knack for the bagpipes. With his chatty personality, and jamming wines, La Follette could easily be one of those rock star winemakers but he may be too humble for the limelight.\u003c/p>\n\u003cp>La Follette started at \u003ca href=\"http://www.bvwines.com/age_gateway?destination=node%2F100\">Beaulieu Vineyards\u003c/a> in 1991 and spent time overseas as a wine consultant. His work included being a consultant at Yarra Ridge in Australia. Back in California he made a name for himself at \u003ca href=\"http://flowerswinery.com/\">Flowers\u003c/a> and then at \u003ca href=\"http://www.decanter.com/news/wine-news/485191/tandem-winery-sold\">Tandem wines\u003c/a>. Last year La Follette went out on his own to make cool climate, Burgundian style, Sonoma Pinot Noirs and Chardonnays. I recently found a few reasonably priced La Follette Pinots at \u003ca href=\"http://www.bottlebarn.com/\">Bottle Barn in Sebastopol\u003c/a> and plan on breaking them out for Thanksgiving. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_2041.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_2041.jpg\" alt=\"La Follette wines\" title=\"La Follette wines\" width=\"357\" height=\"500\" class=\"alignnone size-full wp-image-35534\">\u003c/a>\u003c/p>\n\u003cp>Besides eavesdropping on his fermentations, La Follette generally avoids commercial yeasts, gravitates toward unconventional equipment built by hand using pieces from salvage yards, and experiments with practices such as \u003ca href=\"http://www.snooth.com/articles/la-follette-wines/\">fluff racking\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Greg La Follette was born in Iceland. His wife came to the U.S. from Germany and together they have six children. I recently had a chance to talk with La Follette at his shared winemaking facility in Sebastopol.\u003c/p>\n\u003cp>\u003cstrong>How do you describe your style of winemaking?\u003c/strong>\u003c/p>\n\u003cp>I see myself as more of a translator of the land rather than a dictator or someone who just wants to do everything in a prescribed way. I let the land take the lead on things. I have a strong collaboration with growers and am on call 24/7 with them. A lot of winemakers don't have the plant biology training that I do. Nowadays many more winemakers are realizing that wine is best made in the vineyard and so winemakers are getting more viticulture training.\u003c/p>\n\u003cp>\u003cstrong>Why do you say you practice unsafe winemaking?\u003c/strong>\u003c/p>\n\u003cp>Well, we take risks. Safe winemaking is when you inoculate something, put in plenty of sulpher dioxide to knock out the bad guys, you put it at a temperature where its going to go through safely, you follow a formula. For us, frequently our fermentations don't finish until June, the following year from harvest, which adds layers of richness. If you like the taste of forest floor and mushrooms in your pinot, that’s a compound produced by grapes and it's brought forward when you provide oxygen at just the right time. It’s also about using your body, I have had broken ribs, torn rotator cuffs, concussions and other injuries. Our style of winemaking is a full contact sport. \u003c/p>\n\u003cp>\u003cstrong>Speaking of dialogues with your wines, why do you listen to your fermentations?\u003c/strong>\u003c/p>\n\u003cp>I am listening for the activity in the wine. That is a good clue for us to tell when we need to do things like add sulphur dioxide. Most winemakers, when the malolactic is done they say, “ok, lets add the sulphur dioxide now.\" And I say, “no, let's wait until they quiet down.” I am really focused on mouth feel, which means getting away from the hardness. By the way, the secondary fermentation has a different sound than the primary fermentation. But you have to spend the time listening, it's not that different than listening to your spouse or your kids. It makes for better relationships.\u003c/p>\n\u003cp>\u003cstrong>How do you describe mouthfeel?\u003cbr>\n\u003c/strong>\u003cbr>\nIt’s what I focused on when I was getting my Masters at U.C. Davis. Mouthfeel is how all the parts in the wine work together. It’s what brings pleasure to your mouth. They are broken down into three parts, entry, mid-palate and late palate. You have to tie together the whole union of the wine.\u003c/p>\n\u003cp>\u003cstrong>You follow some natural winemaking techniques which include using \u003ca href=\"http://www.enologyinternational.com/yeast/wildyeast.html\">native yeasts\u003c/a> and little \u003ca href=\"http://blog.wineeducation.com/2007/02/great-wine-filtering-debate.html\">filtration\u003c/a>. What do you think of this trend which has received so much buzz?\u003c/strong> \u003c/p>\n\u003cp>Well, I think of minimalist interventions. But here is the problem, there is less manipulation with the more commercial style of winemaking. We are playing with our wines all of the time. We really and truly live the wine and are on top of our fermentations, literally, several times a day, smelling, looking, tasting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/La-Follette-with-assistant-winemaker.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/La-Follette-with-assistant-winemaker.jpg\" alt=\"La Follette with assistant winemaker Simone Sequeria\" title=\"La Follette with assistant winemaker Simone Sequeria\" width=\"500\" height=\"341\" class=\"alignnone size-full wp-image-35678\">\u003c/a>\u003cbr>\n\u003cem>La Follette with assistant winemaker Simone Sequeria. Photo: La Follette Wines.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you choose Pinot Noir as your grape, it is so challenging to make.\u003c/strong>\u003c/p>\n\u003cp>I like introducing people to what Pinot Noir can do. It can just love and caress your tongue. I finally had to surrender to it and say \"take me I'm yours.\" Pinot is great to make if you have Chardonnay to give you a rudder of sanity. I wanted it to have weight and structure but be light and have it at a price point where we can make friends. It's a new label so that's important. (La Follette’s wines range from $29.99 to $49.99).\u003c/p>\n\u003cp>La Follette’s talent as a Pinot Noir maker may never have come to fruition had he not reached the conclusion that his first love, playing the bagpipes, was not a practical career. His dream as a teenager did not match his parents' career expectations of him. La Follette saved his milk money to pay, secretly, for lessons and eventually became a ship's piper on the Queen Mary. Now the bagpipes are a hobby to wind down from winemaking.\u003c/p>\n\u003cp>http://www.youtube.com/embed/Mfs-ZY2Krl0\u003c/p>\n\u003cp>Since I have Scottish ancestry I assumed the bagpipes might be something I could pick up, after all, I can blow a lot of hot air. But I was quickly humbled after one short lesson from La Follette.\u003c/p>\n\u003cp>http://www.youtube.com/embed/AXwTT16XD5I\u003c/p>\n\u003cp>You can meet Greg La Follette and check out his wines at the “In the Cellar with Greg” series. The next one is scheduled for Friday, December 2. For more information you can go to \u003ca href=\"http://www.lafollettewines.com/index.php?option=com_submenus&id=2&show=78\">\"events\" on his website\u003c/a>. \u003c/p>\n\u003cp>This event is one in an occasional series on California winemakers.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.lafollettewines.com/\">La Follette Wines\u003c/a>\u003cbr>\n4900 West Dry Creek Road\u003cbr>\nHealdsburg, California 95448\u003cbr>\nPhone: 707.395.3902\u003cbr>\ninfo@lafollettewines.com\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/LaFolletteWines\">La Follette Wines\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Sonoma winemaker Greg La Follette listens to his Pinot Noirs. As a result, they have a lot to say.","status":"publish","parent":0,"modified":1679008795,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1093},"headData":{"title":"Shhh, Greg La Follette's Pinot Noirs Are Talking | KQED","description":"Sonoma winemaker Greg La Follette listens to his Pinot Noirs. As a result, they have a lot to say.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Shhh, Greg La Follette's Pinot Noirs Are Talking","datePublished":"2011-11-21T20:59:44.000Z","dateModified":"2023-03-16T23:19:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"nprByline":"Andrea Kissack","templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/bayareabites/35491/shhh-greg-la-follettes-pinot-noirs-are-talkin","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Greg-La-Follette-listening-to-wine1.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Greg-La-Follette-listening-to-wine1.jpg\" alt=\"Greg La Follette listening to wine\" title=\"Greg La Follette listening to wine\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-35501\">\u003c/a>\u003cbr>\n\u003cem>Greg La Follette. Photo: La Follette Wines.\u003c/em>\u003c/p>\n\u003cp>Greg La Follette ‘listens’ to his wines and that may be why they ‘speak’ to some of us. Earlier this year I tried a \u003ca href=\"https://store.lafollettewines.com/\">La Follette Sonoma Coast Pinot Noir\u003c/a> and was hooked. It was a lovely wine with great acidity and subtle tastes of raspberries and spice. I later found out the winemaker was a kind and quirky scientist, with a reverence for the land and a knack for the bagpipes. With his chatty personality, and jamming wines, La Follette could easily be one of those rock star winemakers but he may be too humble for the limelight.\u003c/p>\n\u003cp>La Follette started at \u003ca href=\"http://www.bvwines.com/age_gateway?destination=node%2F100\">Beaulieu Vineyards\u003c/a> in 1991 and spent time overseas as a wine consultant. His work included being a consultant at Yarra Ridge in Australia. Back in California he made a name for himself at \u003ca href=\"http://flowerswinery.com/\">Flowers\u003c/a> and then at \u003ca href=\"http://www.decanter.com/news/wine-news/485191/tandem-winery-sold\">Tandem wines\u003c/a>. Last year La Follette went out on his own to make cool climate, Burgundian style, Sonoma Pinot Noirs and Chardonnays. I recently found a few reasonably priced La Follette Pinots at \u003ca href=\"http://www.bottlebarn.com/\">Bottle Barn in Sebastopol\u003c/a> and plan on breaking them out for Thanksgiving. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_2041.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_2041.jpg\" alt=\"La Follette wines\" title=\"La Follette wines\" width=\"357\" height=\"500\" class=\"alignnone size-full wp-image-35534\">\u003c/a>\u003c/p>\n\u003cp>Besides eavesdropping on his fermentations, La Follette generally avoids commercial yeasts, gravitates toward unconventional equipment built by hand using pieces from salvage yards, and experiments with practices such as \u003ca href=\"http://www.snooth.com/articles/la-follette-wines/\">fluff racking\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>Greg La Follette was born in Iceland. His wife came to the U.S. from Germany and together they have six children. I recently had a chance to talk with La Follette at his shared winemaking facility in Sebastopol.\u003c/p>\n\u003cp>\u003cstrong>How do you describe your style of winemaking?\u003c/strong>\u003c/p>\n\u003cp>I see myself as more of a translator of the land rather than a dictator or someone who just wants to do everything in a prescribed way. I let the land take the lead on things. I have a strong collaboration with growers and am on call 24/7 with them. A lot of winemakers don't have the plant biology training that I do. Nowadays many more winemakers are realizing that wine is best made in the vineyard and so winemakers are getting more viticulture training.\u003c/p>\n\u003cp>\u003cstrong>Why do you say you practice unsafe winemaking?\u003c/strong>\u003c/p>\n\u003cp>Well, we take risks. Safe winemaking is when you inoculate something, put in plenty of sulpher dioxide to knock out the bad guys, you put it at a temperature where its going to go through safely, you follow a formula. For us, frequently our fermentations don't finish until June, the following year from harvest, which adds layers of richness. If you like the taste of forest floor and mushrooms in your pinot, that’s a compound produced by grapes and it's brought forward when you provide oxygen at just the right time. It’s also about using your body, I have had broken ribs, torn rotator cuffs, concussions and other injuries. Our style of winemaking is a full contact sport. \u003c/p>\n\u003cp>\u003cstrong>Speaking of dialogues with your wines, why do you listen to your fermentations?\u003c/strong>\u003c/p>\n\u003cp>I am listening for the activity in the wine. That is a good clue for us to tell when we need to do things like add sulphur dioxide. Most winemakers, when the malolactic is done they say, “ok, lets add the sulphur dioxide now.\" And I say, “no, let's wait until they quiet down.” I am really focused on mouth feel, which means getting away from the hardness. By the way, the secondary fermentation has a different sound than the primary fermentation. But you have to spend the time listening, it's not that different than listening to your spouse or your kids. It makes for better relationships.\u003c/p>\n\u003cp>\u003cstrong>How do you describe mouthfeel?\u003cbr>\n\u003c/strong>\u003cbr>\nIt’s what I focused on when I was getting my Masters at U.C. Davis. Mouthfeel is how all the parts in the wine work together. It’s what brings pleasure to your mouth. They are broken down into three parts, entry, mid-palate and late palate. You have to tie together the whole union of the wine.\u003c/p>\n\u003cp>\u003cstrong>You follow some natural winemaking techniques which include using \u003ca href=\"http://www.enologyinternational.com/yeast/wildyeast.html\">native yeasts\u003c/a> and little \u003ca href=\"http://blog.wineeducation.com/2007/02/great-wine-filtering-debate.html\">filtration\u003c/a>. What do you think of this trend which has received so much buzz?\u003c/strong> \u003c/p>\n\u003cp>Well, I think of minimalist interventions. But here is the problem, there is less manipulation with the more commercial style of winemaking. We are playing with our wines all of the time. We really and truly live the wine and are on top of our fermentations, literally, several times a day, smelling, looking, tasting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/La-Follette-with-assistant-winemaker.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/La-Follette-with-assistant-winemaker.jpg\" alt=\"La Follette with assistant winemaker Simone Sequeria\" title=\"La Follette with assistant winemaker Simone Sequeria\" width=\"500\" height=\"341\" class=\"alignnone size-full wp-image-35678\">\u003c/a>\u003cbr>\n\u003cem>La Follette with assistant winemaker Simone Sequeria. Photo: La Follette Wines.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you choose Pinot Noir as your grape, it is so challenging to make.\u003c/strong>\u003c/p>\n\u003cp>I like introducing people to what Pinot Noir can do. It can just love and caress your tongue. I finally had to surrender to it and say \"take me I'm yours.\" Pinot is great to make if you have Chardonnay to give you a rudder of sanity. I wanted it to have weight and structure but be light and have it at a price point where we can make friends. It's a new label so that's important. (La Follette’s wines range from $29.99 to $49.99).\u003c/p>\n\u003cp>La Follette’s talent as a Pinot Noir maker may never have come to fruition had he not reached the conclusion that his first love, playing the bagpipes, was not a practical career. His dream as a teenager did not match his parents' career expectations of him. La Follette saved his milk money to pay, secretly, for lessons and eventually became a ship's piper on the Queen Mary. Now the bagpipes are a hobby to wind down from winemaking.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Mfs-ZY2Krl0'\n title='//www.youtube.com/embed/Mfs-ZY2Krl0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Since I have Scottish ancestry I assumed the bagpipes might be something I could pick up, after all, I can blow a lot of hot air. But I was quickly humbled after one short lesson from La Follette.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/AXwTT16XD5I'\n title='//www.youtube.com/embed/AXwTT16XD5I'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>You can meet Greg La Follette and check out his wines at the “In the Cellar with Greg” series. The next one is scheduled for Friday, December 2. For more information you can go to \u003ca href=\"http://www.lafollettewines.com/index.php?option=com_submenus&id=2&show=78\">\"events\" on his website\u003c/a>. \u003c/p>\n\u003cp>This event is one in an occasional series on California winemakers.\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.lafollettewines.com/\">La Follette Wines\u003c/a>\u003cbr>\n4900 West Dry Creek Road\u003cbr>\nHealdsburg, California 95448\u003cbr>\nPhone: 707.395.3902\u003cbr>\ninfo@lafollettewines.com\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/LaFolletteWines\">La Follette Wines\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/35491/shhh-greg-la-follettes-pinot-noirs-are-talkin","authors":["byline_bayareabites_35491"],"categories":["bayareabites_752","bayareabites_50","bayareabites_1763","bayareabites_119"],"tags":["bayareabites_9922","bayareabites_9906","bayareabites_2624","bayareabites_9921","bayareabites_9905","bayareabites_9920","bayareabites_2692","bayareabites_9907","bayareabites_9908"],"featImg":"bayareabites_35512","label":"bayareabites"},"bayareabites_32499":{"type":"posts","id":"bayareabites_32499","meta":{"index":"posts_1591205157","site":"bayareabites","id":"32499","score":null,"sort":[1314722782000]},"guestAuthors":[],"slug":"pop-the-corks-napa-valleys-wine-harvest-is-finally-underway","title":"Pop the Corks! Napa Valley's Wine Harvest is Finally Underway","publishDate":1314722782,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_0833.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_0833.jpg\" alt=\"Mumm Workers on First Day of Harvest-Robb McDonough\" title=\"Mumm Workers on First Day of Harvest-Robb McDonough\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-32504\">\u003c/a>\u003cbr>\n\u003cem>Photo: Robb McDonough\u003c/em>\u003c/p>\n\u003cp>It's a day that wine growers, wine makers and wine drinkers all look forward to. This year the wait for that day was longer than usual. Cool summer temperatures pushed back the beginning of harvest by nearly two weeks. I visited one of the first wineries in Napa Valley to start picking grapes this year, \u003ca href=\"http://mummnapa.com/\">Mumm Napa Winery\u003c/a>. Workers began in the cool, pre-dawn hours at nearby vineyards picking Pinot Noir and Pinot Gris grapes for sparkling wine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1898.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1898.jpg\" alt=\"Mumm trucks rolling in from harvest\" title=\"Mumm trucks rolling in from harvest\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-32512\">\u003c/a>\u003c/p>\n\u003cp>About 9:30am the first trucks rolled in loaded with yellow bins filled with grapes. Once a vineyard starts picking grapes, it's really a flat-out process to get everything off the vines. At Mumm, it was expected that the first day of harvest would bring in more than 60 tons of grapes. Tomorrow, Mumm will ratchet that number up to 180 tons. Workers wore powder blue t-shirts that said \"Endless Summer\" on the back as a way to describe just how long vintners in both the Napa and Sonoma wine countries have been waiting for harvest to begin.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1909.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1909.jpg\" alt=\"Endless Summer t shirt\" title=\"Endless Summer t shirt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-32509\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This year’s crop is light and late and that is because of a wet spring and a long, cool summer. I talked with Mumm’s head winemaker, \u003ca href=\"http://mummnapa.com/uncorked/thewinemakers\">Ludovic Dervin\u003c/a> and he told me that the wet spring meant the crops were uneven, there were big grape clusters and small grape clusters. Also, because the vineyards were so wet, they had to be thinned out. The late summer pushed back harvest as grapes needed more time on the vine to ripen. The good news for consumers is that low yields usually mean high quality. The bad news is small wine crops can sometimes mean pricier wines. We won’t have the full picture until early November when the entire harvest in both Napa and Sonoma is over. Sparkling wine grapes are the first to get picked. In a few weeks grapes for white still wines will be harvested and then red wine grapes will be picked. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1924.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1924.jpg\" alt=\"Ludovic Dervin, Mumm head winemaker\" title=\"Ludovic Dervin, Mumm head winemaker\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-32510\">\u003c/a>\u003c/p>\n\u003cp>In wine regions around the world there is a lot of ceremony involved with harvest time. Mumm Napa is no different. In something out of Napoleon times, winemaker Dervin donned safety goggles and yielded a saber that he used to slice off the top of a magnum of sparkling wine. Dervin then sprayed the contents on a few bins of grapes for good luck. The ceremony, often called \"The blessing of the grapes,\" also involved handing out splits of sparkling wine to all the Mumm workers who ceremoniously popped them in unison and began spraying one another. All this celebration is a way of hoping for good luck for the coming year. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mumm Napa seems to be doing well. According to management, sales were up more than ten percent last year. In fact, despite the struggling economy, demand for California wines is once again on the rise. According to the \u003ca href=\"http://www.wineinstitute.org/\">San Francisco based Wine Institute\u003c/a>, California produces ninety percent of U.S. wine exports. The industry is a huge player in the state's economy with a retail value of more than 18 billion dollars last year.\t\u003c/p>\n\n","blocks":[],"excerpt":"It's a day that wine growers, wine makers and wine drinkers all look forward to. This year the wait for that day was longer than usual. Cool summer temperatures pushed back the beginning of harvest by nearly two weeks. I visited one of the first wineries in Napa Valley to start picking grapes this year, Mumm Napa Winery.","status":"publish","parent":0,"modified":1314722782,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":532},"headData":{"title":"Pop the Corks! Napa Valley's Wine Harvest is Finally Underway | KQED","description":"It's a day that wine growers, wine makers and wine drinkers all look forward to. This year the wait for that day was longer than usual. Cool summer temperatures pushed back the beginning of harvest by nearly two weeks. I visited one of the first wineries in Napa Valley to start picking grapes this year, Mumm Napa Winery.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Pop the Corks! Napa Valley's Wine Harvest is Finally Underway","datePublished":"2011-08-30T16:46:22.000Z","dateModified":"2011-08-30T16:46:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"32499 http://blogs.kqed.org/bayareabites/?p=32499","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/08/30/pop-the-corks-napa-valleys-wine-harvest-is-finally-underway/","disqusTitle":"Pop the Corks! Napa Valley's Wine Harvest is Finally Underway","path":"/bayareabites/32499/pop-the-corks-napa-valleys-wine-harvest-is-finally-underway","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_0833.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_0833.jpg\" alt=\"Mumm Workers on First Day of Harvest-Robb McDonough\" title=\"Mumm Workers on First Day of Harvest-Robb McDonough\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-32504\">\u003c/a>\u003cbr>\n\u003cem>Photo: Robb McDonough\u003c/em>\u003c/p>\n\u003cp>It's a day that wine growers, wine makers and wine drinkers all look forward to. This year the wait for that day was longer than usual. Cool summer temperatures pushed back the beginning of harvest by nearly two weeks. I visited one of the first wineries in Napa Valley to start picking grapes this year, \u003ca href=\"http://mummnapa.com/\">Mumm Napa Winery\u003c/a>. Workers began in the cool, pre-dawn hours at nearby vineyards picking Pinot Noir and Pinot Gris grapes for sparkling wine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1898.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1898.jpg\" alt=\"Mumm trucks rolling in from harvest\" title=\"Mumm trucks rolling in from harvest\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-32512\">\u003c/a>\u003c/p>\n\u003cp>About 9:30am the first trucks rolled in loaded with yellow bins filled with grapes. Once a vineyard starts picking grapes, it's really a flat-out process to get everything off the vines. At Mumm, it was expected that the first day of harvest would bring in more than 60 tons of grapes. Tomorrow, Mumm will ratchet that number up to 180 tons. Workers wore powder blue t-shirts that said \"Endless Summer\" on the back as a way to describe just how long vintners in both the Napa and Sonoma wine countries have been waiting for harvest to begin.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1909.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1909.jpg\" alt=\"Endless Summer t shirt\" title=\"Endless Summer t shirt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-32509\">\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 year’s crop is light and late and that is because of a wet spring and a long, cool summer. I talked with Mumm’s head winemaker, \u003ca href=\"http://mummnapa.com/uncorked/thewinemakers\">Ludovic Dervin\u003c/a> and he told me that the wet spring meant the crops were uneven, there were big grape clusters and small grape clusters. Also, because the vineyards were so wet, they had to be thinned out. The late summer pushed back harvest as grapes needed more time on the vine to ripen. The good news for consumers is that low yields usually mean high quality. The bad news is small wine crops can sometimes mean pricier wines. We won’t have the full picture until early November when the entire harvest in both Napa and Sonoma is over. Sparkling wine grapes are the first to get picked. In a few weeks grapes for white still wines will be harvested and then red wine grapes will be picked. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1924.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1924.jpg\" alt=\"Ludovic Dervin, Mumm head winemaker\" title=\"Ludovic Dervin, Mumm head winemaker\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-32510\">\u003c/a>\u003c/p>\n\u003cp>In wine regions around the world there is a lot of ceremony involved with harvest time. Mumm Napa is no different. In something out of Napoleon times, winemaker Dervin donned safety goggles and yielded a saber that he used to slice off the top of a magnum of sparkling wine. Dervin then sprayed the contents on a few bins of grapes for good luck. The ceremony, often called \"The blessing of the grapes,\" also involved handing out splits of sparkling wine to all the Mumm workers who ceremoniously popped them in unison and began spraying one another. All this celebration is a way of hoping for good luck for the coming year. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mumm Napa seems to be doing well. According to management, sales were up more than ten percent last year. In fact, despite the struggling economy, demand for California wines is once again on the rise. According to the \u003ca href=\"http://www.wineinstitute.org/\">San Francisco based Wine Institute\u003c/a>, California produces ninety percent of U.S. wine exports. The industry is a huge player in the state's economy with a retail value of more than 18 billion dollars last year.\t\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/32499/pop-the-corks-napa-valleys-wine-harvest-is-finally-underway","authors":["5101"],"categories":["bayareabites_752","bayareabites_119"],"tags":["bayareabites_9675","bayareabites_2758","bayareabites_9677","bayareabites_9673","bayareabites_9676","bayareabites_1604","bayareabites_9674","bayareabites_2692"],"label":"bayareabites"},"bayareabites_31464":{"type":"posts","id":"bayareabites_31464","meta":{"index":"posts_1591205157","site":"bayareabites","id":"31464","score":null,"sort":[1313479425000]},"guestAuthors":[],"slug":"outside-lands-a-first-timers-take-on-an-eco-friendly-gourmet-music-festival","title":"Outside Lands: A First Timer's Take on an Eco-Friendly Gourmet Music Festival","publishDate":1313479425,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/outsidelands-windmil-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/outsidelands-windmil-560.jpg\" alt=\"Outside Lands Windmill with recycling, composting, trash. Photo by Wendy Goodfriend\" title=\"Outside Lands Windmill with recycling, composting, trash. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31655\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Outside Lands Windmill -- recycle, compost, trash.\u003c/strong>\u003c/em>\u003cbr>\n \u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/\">Outside Lands\u003c/a>, now in it's fourth year, drew nearly 180,000 visitors this past weekend. I was one of them. On Saturday morning, as I walked along a dirt path through Lindley Meadow into a eucalyptus grove with parachutes and rope swings dangling from the trees, I thought of how this seemed a cross between \u003ca href=\"http://www.burningman.com/\">Burning Man\u003c/a> and the board game \u003ca href=\"http://www.hasbro.com/games/en_US/candyland/\">Candy Land\u003c/a>. Ok, Outside Lands was fifty degrees cooler than Burning Man and it's in the middle of Golden Gate Park, rather than the desert. Still, the music festival has this collective feel where everyone comes together to appreciate artistic expression, be it music, food, wine or other artistic endeavors. Then, everyone leaves the land no worse for wear, hopefully. In fact, this was the most organized compost and recycling program I have ever seen at a big outdoor event. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/windchimeswing-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/windchimeswing-560.jpg\" alt=\"Wind Chime Swing. Photo by Wendy Goodfriend\" title=\"Wind Chime Swing. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31659\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Wind Chime Swing.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chocolands-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chocolands-560.jpg\" alt=\"Choco Lands. Photo by Wendy Goodfriend\" title=\"Choco Lands. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31658\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Choco Lands.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Outside Lands also has this feeling that everything happening on the periphery is just as interesting as the bigger events, whether they are major rock bands or pyrotechnic shows. And just like Candy Land, curvy dirt paths take you from one fun land to the next. Instead of Candy Cane Forest and Gum Drop Mountain you have Food Truck Forest, Choco Lands, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/15/wine-lands-favorite-food-band-wine-pairings-at-outside-lands/\">Wine Lands\u003c/a> and Eco Lands. Wander down a dirt path away from the polo fields, which hosted the likes of \u003ca href=\"http://www.sfoutsidelands.com/lineup/phish/\">Phish\u003c/a> and \u003ca href=\"http://www.sfoutsidelands.com/lineup/arcade-fire/\">Arcade Fire,\u003c/a> and you might end up, as I did, amidst cypress and eucalyptus trees watching \u003ca href=\"http://www.juxtapoz.com/Current/juxtapoz-outside-lands-2011-mike-shines-art-opera-and-installation\">a tiny carny opera\u003c/a> with mime faced performers dressed in kilts playing Appalachian ballads and doing their own version of the River Dance. Before the opera I visited \u003ca href=\"http://www.sfoutsidelands.com/ecolands/\">Eco Lands,\u003c/a> which honors San Francisco's commitment to sustainability, with all sorts of educational booths, valet bike parking and emerging artists performing on a solar powered stage. This year introduced urban agriculture to Outside Lands with yet another land to discover, Farm Lands. Here you could play games like \"Veggie Twister,\" take an urban gardening class and munch on organic watermelon slices from \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farms\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arcadefire-560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arcadefire-560a.jpg\" alt=\"Arcade Fire. Photo by Wendy Goodfriend\" title=\"Arcade Fire. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31662\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Arcade Fire.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/wonderworld-opera-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/wonderworld-opera-560.jpg\" alt=\"Wonder World Opera. Photo by Wendy Goodfriend\" title=\"Wonder World Opera. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31663\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Flotsam's Wonder World Opera.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fullbellyfarms-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fullbellyfarms-560.jpg\" alt=\"Full Belly Farms Farmers Market. Photo by Wendy Goodfriend\" title=\"Full Belly Farms Farmers Market. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31674\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Full Belly Farms Farmers Market.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>With my appetite whetted by healthy produce, I set out to explore the higher caloric choices at Outside Lands. There are more than fifty local restaurants and food trucks at this event. For a little hog in the fog action, one could try\u003ca href=\"http://www.flourandwater.com/\"> Flour + Water's\u003c/a> porchetta sandwiches. Head Chef Thomas McNaughton said, because they only work with small farms, it took six months to prepare for the concert. Eleven acres of arugula had to be planted and, to be honest, I couldn't listen when he explained how many pigs from near Nicassio were slaughtered, let's just say it was enough to make 7,000 sandwiches over the weekend. McNaughton said the idea was also to create a little buzz for Flour + Water's two new projects, also in the Mission, \u003ca href=\"http://sf.eater.com/archives/2010/04/16/emeryville_trader_vics_sent.php\">Salumeria and Central Kitchen\u003c/a>. Maybe I just knew too much about the porchetta sandwiches but I ended up trying a different meal with pork, Korean tacos from \u003ca href=\"http://www.namusf.com/html/namu.html\">Namu\u003c/a>. They were not really tacos at all but rather pork or chicken wrapped in seaweed with a delicious kim chee remoulade. I also had a taste of a veggie samosa from \u003ca href=\"http://www.newganges.com/\">New Ganges Indian Food\u003c/a> and a grilled cheese sandwich, with peppers, from \u003ca href=\"http://theamericansf.com/\">The American Grilled Cheese Kitchen\u003c/a>. They were both good but not as interesting as the \"tacos.\" You can also read about my time at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/15/wine-lands-favorite-food-band-wine-pairings-at-outside-lands/\">Wine Lands\u003c/a> where i discovered some very delicious small lot wineries.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/tommcnaughton-porchetta-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/tommcnaughton-porchetta-560.jpg\" alt=\"Thomas McNaughton and porchetta sandwich assembly line. Photo by Wendy Goodfriend\" title=\"Thomas McNaughton and porchetta sandwich assembly line. Photo by Wendy Goodfriend\" width=\"560\" height=\"684\" class=\"alignnone size-full wp-image-31670\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Thomas McNaughton and porchetta sandwich assembly line.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/grilledcheese-kitchen-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/grilledcheese-kitchen-560.jpg\" alt=\"The American Grilled Cheese Kitchen. Photo by Wendy Goodfriend\" title=\"The American Grilled Cheese Kitchen. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31672\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The American Grilled Cheese Kitchen.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>I am thinking Outside Lands might be worth another visit next year. I mean, what other festival can you listen to the arena-rock jams of English Band \u003ca href=\"http://muse.mu/\">Muse\u003c/a> while sipping a spicy Pinot Noir preceded by a worm composting workshop?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/muse-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/muse-560.jpg\" alt=\"MUSE. Photo by Wendy Goodfriend\" title=\"MUSE. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31666\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Muse.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Related posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64691\">Outside Lands Recap 2011\u003c/a> at KQED Arts\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64072\">Guide to Outside Lands 2011\u003c/a> at KQED Arts\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Winding down summer at Outside Lands. A first timer's view of the gourmet music fest.","status":"publish","parent":0,"modified":1314300746,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":703},"headData":{"title":"Outside Lands: A First Timer's Take on an Eco-Friendly Gourmet Music Festival | KQED","description":"Winding down summer at Outside Lands. A first timer's view of the gourmet music fest.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Outside Lands: A First Timer's Take on an Eco-Friendly Gourmet Music Festival","datePublished":"2011-08-16T07:23:45.000Z","dateModified":"2011-08-25T19:32:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"31464 http://blogs.kqed.org/bayareabites/?p=31464","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/08/16/outside-lands-a-first-timers-take-on-an-eco-friendly-gourmet-music-festival/","disqusTitle":"Outside Lands: A First Timer's Take on an Eco-Friendly Gourmet Music Festival","path":"/bayareabites/31464/outside-lands-a-first-timers-take-on-an-eco-friendly-gourmet-music-festival","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/outsidelands-windmil-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/outsidelands-windmil-560.jpg\" alt=\"Outside Lands Windmill with recycling, composting, trash. Photo by Wendy Goodfriend\" title=\"Outside Lands Windmill with recycling, composting, trash. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31655\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Outside Lands Windmill -- recycle, compost, trash.\u003c/strong>\u003c/em>\u003cbr>\n \u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/\">Outside Lands\u003c/a>, now in it's fourth year, drew nearly 180,000 visitors this past weekend. I was one of them. On Saturday morning, as I walked along a dirt path through Lindley Meadow into a eucalyptus grove with parachutes and rope swings dangling from the trees, I thought of how this seemed a cross between \u003ca href=\"http://www.burningman.com/\">Burning Man\u003c/a> and the board game \u003ca href=\"http://www.hasbro.com/games/en_US/candyland/\">Candy Land\u003c/a>. Ok, Outside Lands was fifty degrees cooler than Burning Man and it's in the middle of Golden Gate Park, rather than the desert. Still, the music festival has this collective feel where everyone comes together to appreciate artistic expression, be it music, food, wine or other artistic endeavors. Then, everyone leaves the land no worse for wear, hopefully. In fact, this was the most organized compost and recycling program I have ever seen at a big outdoor event. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/windchimeswing-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/windchimeswing-560.jpg\" alt=\"Wind Chime Swing. Photo by Wendy Goodfriend\" title=\"Wind Chime Swing. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31659\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Wind Chime Swing.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chocolands-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chocolands-560.jpg\" alt=\"Choco Lands. Photo by Wendy Goodfriend\" title=\"Choco Lands. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31658\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Choco Lands.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Outside Lands also has this feeling that everything happening on the periphery is just as interesting as the bigger events, whether they are major rock bands or pyrotechnic shows. And just like Candy Land, curvy dirt paths take you from one fun land to the next. Instead of Candy Cane Forest and Gum Drop Mountain you have Food Truck Forest, Choco Lands, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/15/wine-lands-favorite-food-band-wine-pairings-at-outside-lands/\">Wine Lands\u003c/a> and Eco Lands. Wander down a dirt path away from the polo fields, which hosted the likes of \u003ca href=\"http://www.sfoutsidelands.com/lineup/phish/\">Phish\u003c/a> and \u003ca href=\"http://www.sfoutsidelands.com/lineup/arcade-fire/\">Arcade Fire,\u003c/a> and you might end up, as I did, amidst cypress and eucalyptus trees watching \u003ca href=\"http://www.juxtapoz.com/Current/juxtapoz-outside-lands-2011-mike-shines-art-opera-and-installation\">a tiny carny opera\u003c/a> with mime faced performers dressed in kilts playing Appalachian ballads and doing their own version of the River Dance. Before the opera I visited \u003ca href=\"http://www.sfoutsidelands.com/ecolands/\">Eco Lands,\u003c/a> which honors San Francisco's commitment to sustainability, with all sorts of educational booths, valet bike parking and emerging artists performing on a solar powered stage. This year introduced urban agriculture to Outside Lands with yet another land to discover, Farm Lands. Here you could play games like \"Veggie Twister,\" take an urban gardening class and munch on organic watermelon slices from \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farms\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>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arcadefire-560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arcadefire-560a.jpg\" alt=\"Arcade Fire. Photo by Wendy Goodfriend\" title=\"Arcade Fire. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31662\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Arcade Fire.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/wonderworld-opera-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/wonderworld-opera-560.jpg\" alt=\"Wonder World Opera. Photo by Wendy Goodfriend\" title=\"Wonder World Opera. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31663\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Flotsam's Wonder World Opera.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fullbellyfarms-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fullbellyfarms-560.jpg\" alt=\"Full Belly Farms Farmers Market. Photo by Wendy Goodfriend\" title=\"Full Belly Farms Farmers Market. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31674\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Full Belly Farms Farmers Market.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>With my appetite whetted by healthy produce, I set out to explore the higher caloric choices at Outside Lands. There are more than fifty local restaurants and food trucks at this event. For a little hog in the fog action, one could try\u003ca href=\"http://www.flourandwater.com/\"> Flour + Water's\u003c/a> porchetta sandwiches. Head Chef Thomas McNaughton said, because they only work with small farms, it took six months to prepare for the concert. Eleven acres of arugula had to be planted and, to be honest, I couldn't listen when he explained how many pigs from near Nicassio were slaughtered, let's just say it was enough to make 7,000 sandwiches over the weekend. McNaughton said the idea was also to create a little buzz for Flour + Water's two new projects, also in the Mission, \u003ca href=\"http://sf.eater.com/archives/2010/04/16/emeryville_trader_vics_sent.php\">Salumeria and Central Kitchen\u003c/a>. Maybe I just knew too much about the porchetta sandwiches but I ended up trying a different meal with pork, Korean tacos from \u003ca href=\"http://www.namusf.com/html/namu.html\">Namu\u003c/a>. They were not really tacos at all but rather pork or chicken wrapped in seaweed with a delicious kim chee remoulade. I also had a taste of a veggie samosa from \u003ca href=\"http://www.newganges.com/\">New Ganges Indian Food\u003c/a> and a grilled cheese sandwich, with peppers, from \u003ca href=\"http://theamericansf.com/\">The American Grilled Cheese Kitchen\u003c/a>. They were both good but not as interesting as the \"tacos.\" You can also read about my time at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/15/wine-lands-favorite-food-band-wine-pairings-at-outside-lands/\">Wine Lands\u003c/a> where i discovered some very delicious small lot wineries.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/tommcnaughton-porchetta-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/tommcnaughton-porchetta-560.jpg\" alt=\"Thomas McNaughton and porchetta sandwich assembly line. Photo by Wendy Goodfriend\" title=\"Thomas McNaughton and porchetta sandwich assembly line. Photo by Wendy Goodfriend\" width=\"560\" height=\"684\" class=\"alignnone size-full wp-image-31670\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Thomas McNaughton and porchetta sandwich assembly line.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/grilledcheese-kitchen-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/grilledcheese-kitchen-560.jpg\" alt=\"The American Grilled Cheese Kitchen. Photo by Wendy Goodfriend\" title=\"The American Grilled Cheese Kitchen. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31672\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The American Grilled Cheese Kitchen.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>I am thinking Outside Lands might be worth another visit next year. I mean, what other festival can you listen to the arena-rock jams of English Band \u003ca href=\"http://muse.mu/\">Muse\u003c/a> while sipping a spicy Pinot Noir preceded by a worm composting workshop?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/muse-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/muse-560.jpg\" alt=\"MUSE. Photo by Wendy Goodfriend\" title=\"MUSE. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31666\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Muse.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Related posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64691\">Outside Lands Recap 2011\u003c/a> at KQED Arts\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64072\">Guide to Outside Lands 2011\u003c/a> at KQED Arts\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/31464/outside-lands-a-first-timers-take-on-an-eco-friendly-gourmet-music-festival","authors":["5101"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_1653","bayareabites_50","bayareabites_1874","bayareabites_2554","bayareabites_1875","bayareabites_90","bayareabites_181","bayareabites_60","bayareabites_119"],"tags":["bayareabites_8812","bayareabites_9629","bayareabites_9630","bayareabites_9631","bayareabites_9626","bayareabites_9623","bayareabites_9625","bayareabites_9632","bayareabites_2601","bayareabites_2599","bayareabites_9627","bayareabites_2692","bayareabites_9628","bayareabites_9624"],"featImg":"bayareabites_31655","label":"bayareabites"},"bayareabites_31385":{"type":"posts","id":"bayareabites_31385","meta":{"index":"posts_1591205157","site":"bayareabites","id":"31385","score":null,"sort":[1313443430000]},"guestAuthors":[],"slug":"wine-lands-favorite-food-band-wine-pairings-at-outside-lands","title":"Wine Lands: Favorite Food + Band + Wine Pairings at Outside Lands","publishDate":1313443430,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/winelands500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/winelands500.jpg\" alt=\"Wine Lands 2011 with Andrea Kissack. Photo by Wendy Goodfriend\" title=\"Wine Lands 2011 with Andrea Kissack. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31521\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Wine Lands 2011.\u003c/strong>\u003c/em>\u003cbr>\n\u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>In the hit song, \"California One,\" indie rock band, \"\u003ca href=\"http://decemberists.com/\">The Decemberists\u003c/a>,\" pay homage to the grape with the line, \"Take a long drown with me of California wine.\" The fact that the band appreciates a good bottle of wine makes sense once you find out every member carries a \u003ca href=\"http://mobile.zagat.com/iphone.htm\">Zagat iPhone app\u003c/a> for culinary guidance on long road trips. This band appears right at home at a festival like Outside Lands where food and wine vendors seem to share top billing with the music line up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/decemberists500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/decemberists500.jpg\" alt=\"Decemberists at Outside Lands 2011. Photo by Wendy Goodfriend\" title=\"Decemberists at Outside Lands 2011. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31517\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Decemberists at Outside Lands 2011.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Outside Lands gourmet fare is a far cry from rock concerts of yesteryear where the best one could hope for was a warm draft beer and a lousy hot dog. Beer might have a history with young people and big, outdoor events but this weekend micro-brews took a back seat to local, small lot wineries. By late Saturday afternoon the line was more than fifteen people deep as I waited for a taste of 2009 Mendocino Pinot Noir from \u003ca href=\"http://www.navarrowine.com/main.php\">Navarro\u003c/a>. As usual, Navarro did not disappoint. While in line I overheard the following conversation, \"That is such a butterball, you should really check out \u003ca href=\"http://windgapwines.com/\">Wind Gap\u003c/a>, their wines are so balanced.\" Am I at a rock concert?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/windgap400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/windgap400.jpg\" alt=\"Wind Gap. Photo by Wendy Goodfriend\" title=\"Wind Gap. Photo by Wendy Goodfriend\" width=\"400\" height=\"478\" class=\"alignnone size-full wp-image-31523\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Wind Gap wine booth at Wine Lands.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The idea of \u003ca href=\"http://www.sfoutsidelands.com/wine/\">Wine Lands\u003c/a>, which has now grown to thirty artisanal wineries and one hundred wines all under one big open-air tent, is the brainchild of Peter Eastlake. Eastlake is co-owner of \u003ca href=\"http://vintageberkeley.com/Home.html\">Vintage Berkeley\u003c/a>, a wine shop that focuses on small production wines -- most under twenty five dollars. Eastlake believes that wine and, well, nearly everything go together. He even had some favorite pairings for this year’s music line up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/peter-eastlake500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/peter-eastlake500.jpg\" alt=\"Peter Eastlake. Photo by Wendy Goodfriend\" title=\"Peter Eastlake. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31519\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Peter Eastlake.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Phish:\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>For \u003ca href=\"http://phish.com/\">Phish\u003c/a>, give me something lunar, hippie and refreshing for all that spinning, scooping and dumping. \u003ca href=\"https://www.bonnydoonvineyard.com/\">Bonny Doon's biodynamic spaceship adorned 2010 Vin Gris de Cigare\u003c/a> all the way. \u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Erykah Badu:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>When \u003ca href=\"http://www.sfoutsidelands.com/lineup/erykah-badu/\">Erykah Badu\u003c/a> sings, people listen. She’s a strong woman with a vocal range that can howl, scream, screech and make you cry. There is one wine for her show, and it rhymes with pink bubbles, \u003ca href=\"http://www.gloriaferrer.com/blanc-de-noirs\">Gloria Ferrer Blanc De Noirs.\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>The Roots: \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/lineup/the-roots/\">These Philly boys\u003c/a> are so versatile, funky and flat out likeable. Our man in Sebastopol, bass player \u003ca href=\"http://www.lesclaypool.com/tour/\">Les Claypool\u003c/a>, is pouring his spicy GSM blend called \u003ca href=\"http://www.claypoolcellars.com/\">Purple Pachyderm\u003c/a>.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/phish500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/phish500.jpg\" alt=\"Phish at Outside Lands 2011. Photo by Wendy Goodfriend\" title=\"Phish at Outside Lands 2011. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31526\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Phish at Outside Lands 2011.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Oh, let's not forget the other star of the show, the food. This year's Outside Lands included \u003ca href=\"http://www.sfoutsidelands.com/taste/\">more than fifty local restaurants\u003c/a> and food trucks and asked Eastlake for a couple of suggestions for pairings. For the Mac and Cheese from Oakland's \u003ca href=\"http://homeroom510.com/\">Homeroom\u003c/a>, Eastlake recommends a California Chardonnay like \u003ca href=\"http://www.hesscollection.com/trade/monterery_chard/index.html\">Hess Collection\u003c/a>, \u003ca href=\"http://www.hirschvineyards.com/\">Hirsch Estate\u003c/a> for a special treat or \u003ca href=\"http://www.liocowine.com/\">Lioco's\u003c/a> 2010 Sonoma County on tap. \u003c/p>\n\u003cp>I thought I was going to stump him when I asked about the very popular \u003ca href=\"http://www.fabulousfrickles.com/\">Fabulous Frickle Brothers fried pickles\u003c/a>. Without blinking, Eastlake said, \"It's a little known fact that deep fried pickled gherkins are only found in two places in the world -- Tennessee and Germany's Mosel River. \u003ca href=\"http://summerofriesling.com/\">Summer of Riesling\u003c/a>. If you don't like Riesling, try the Riesling.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/frickle-pickles500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/frickle-pickles500.jpg\" alt=\"Fabulous Frickle Brothers Fried Pickles. Photo by Wendy Goodfriend\" title=\"Fabulous Frickle Brothers Fried Pickles. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31581\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Fabulous Frickle Brothers' Frickles.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Paul Grieco, owner of \u003ca href=\"http://restauranthearth.com/terrior/Terroir.html\">Terroir wine bar in New York\u003c/a>, is on tour. He is traveling around the country in a Winnebago preaching the gospel of Riesling. Grieco wants people to know Riesling is lots of things including, not always sweet. Says Grieco, who even has a Riesling tattoo along his forearm, \"Riesling is the best grape in the world.\" I tried the 2009 Toni Jost and liked it a lot. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/paul-grieco-summer-riesling.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/paul-grieco-summer-riesling.jpg\" alt=\"Press Conference at Outside Lands 2011. Photo by Wendy Goodfriend\" title=\"Press Conference at Outside Lands 2011. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31530\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Press Conference at Outside Lands 2011. Damien Kulash of OK Go, Thomas McNaughton - Salumeria by flour + water, Sommelier Paul Grieco - Summer of Riesling tour.\u003c/strong> Photo by Wendy Goodfriend.\u003c/em>\u003c/p>\n\u003cp>Although Eastlake curated all of the wines under the tent, star sommelier \u003ca href=\"http://www.winespectator.com/webfeature/show/id/Sommelier-Talk-Rajat-Parr_3452\">Rajat Parr\u003c/a> picked a few for the VIP tents including: \u003ca href=\"http://kermitlynch.com/our_wines/\">Kermit Lynch's\u003c/a> Bandol Rose, \u003ca href=\"http://qupe.com/\">Qupe's\u003c/a> Syrah and \u003ca href=\"http://www.navarrowine.com/shop/productdetail.php?prodid=976\">Navarro's Pinot Noir\u003c/a>. Parr was also pouring his own brand at Wine Lands. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sandhi500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sandhi500.jpg\" alt=\"Sandhi wine booth at Wine Lands. Photo by Wendy Goodfriend\" title=\"Sandhi wine booth at Wine Lands. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31560\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Sandhi wine booth at Wine Lands.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sandhiwines.com/home.aspx\">Sandhi Wines\u003c/a> is a boutique winery focusing on the grapes of Santa Barbara. Parr makes a Chardonnay and a Pinot Noir. The Pinot is elegant, complex and superb. Parr uses only native yeasts in his wines, part of a trend toward a more natural way of making wines. Taking this effort several steps further is \u003ca href=\"http://www.naturalprocessalliance.us/NPA.html\">Natural Process Alliance\u003c/a> which also had a booth at Wine Lands. \u003c/p>\n\u003cp>NPA is minimalist winemaking which, briefly, includes: Sustainable vineyard management, organic grapes, native yeasts and very little to no added sulfur. NPA delivers natural wine in\u003ca href=\"http://www.wineandspiritsmagazine.com/pages/f&F/032609_NaturalWine.html\"> reusable stainless steel canisters\u003c/a> to restaurants and wine bars within a one hundred mile radius of their Santa Rosa cellar. Like kegs, NPA stays clear of corks and heavy glass bottles. I tried the \u003ca href=\"http://www.naturalprocessalliance.us/10Pinotgris.htm\">2010 Chalk Hill Pinot Gris\u003c/a>. It was not my favorite but I appreciated the unique, flavorful taste.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/kermit-lynch500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/kermit-lynch500.jpg\" alt=\"Kermit Lynch booth at Wine Lands. Photo by Wendy Goodfriend\" title=\"Kermit Lynch booth at Wine Lands. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31573\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Kermit Lynch booth at Wine Lands.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>I thought it was kind of cool to see legendary importer \u003ca href=\"http://kermitlynch.com/\">Kermit Lynch\u003c/a> hosting a booth at Wine Lands. This was their first foray into the world of big outdoor events and would probably do it again in an effort to attract a new generation of drinkers. My favorite Kermit Lynch Wine that day was a 2010 Bandol Terebrune Rose. I found it spicy and herbaceous. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/LMR500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/LMR500.jpg\" alt=\"Chris Hall at Long Meadow Ranch booth at Wine Lands. Photo by Wendy Goodfriend\" title=\"Chris Hall at Long Meadow Ranch booth at Wine Lands. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31544\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chris Hall, VP & GM of Long Meadow Ranch at Wine Lands.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>The big winner for me at Wine Lands this year was wine on tap from \u003ca href=\"http://www.longmeadowranch.com/\">Long Meadow Ranch\u003c/a>. Besides, being eco-friendly and less pricy, the wine tastes just as good as if it was in a bottle. I tried Long Meadow’s 2010 Sauvignon Blanc, poured through a stainless steel tap. It was vibrant and crisp with a little of what seemed like effervescence. I thought it must be the keg but, no, that’s their Sauvignon Blanc. Delicious. Personally, I think the keg is a winner but winemakers are still trying to decouple it from the image of frat parties. Maybe hip, rock musicians can help lead the way. Rumor has it band members from \u003ca href=\"http://www.sfoutsidelands.com/lineup/mgmt/\">MGMT\u003c/a> were seen hanging out at the Long Meadow booth sipping on a 2009 draft Cabernet blend.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/MGMT500b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/MGMT500b.jpg\" alt=\"MGMT at Outside Lands 2011. Photos by Wendy Goodfriend\" title=\"MGMT at Outside Lands 2011. Photos by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31542\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>MGMT at Outside Lands 2011.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Related posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/16/outside-lands-a-first-timers-take-on-an-eco-friendly-gourmet-music-festival/\">Outside Lands: A First Timer's Take on an Eco-Friendly Gourmet Music Festival\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64691\">Outside Lands Recap 2011\u003c/a> at KQED Arts\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64072\">Guide to Outside Lands 2011\u003c/a> at KQED Arts\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Local, small production winemakers shared top billing with bands and restaurants at this year's gourmet music festival, Outside Lands. ","status":"publish","parent":0,"modified":1314300783,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1134},"headData":{"title":"Wine Lands: Favorite Food + Band + Wine Pairings at Outside Lands | KQED","description":"Local, small production winemakers shared top billing with bands and restaurants at this year's gourmet music festival, Outside Lands. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Wine Lands: Favorite Food + Band + Wine Pairings at Outside Lands","datePublished":"2011-08-15T21:23:50.000Z","dateModified":"2011-08-25T19:33:03.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"31385 http://blogs.kqed.org/bayareabites/?p=31385","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/08/15/wine-lands-favorite-food-band-wine-pairings-at-outside-lands/","disqusTitle":"Wine Lands: Favorite Food + Band + Wine Pairings at Outside Lands","path":"/bayareabites/31385/wine-lands-favorite-food-band-wine-pairings-at-outside-lands","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/winelands500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/winelands500.jpg\" alt=\"Wine Lands 2011 with Andrea Kissack. Photo by Wendy Goodfriend\" title=\"Wine Lands 2011 with Andrea Kissack. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31521\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Wine Lands 2011.\u003c/strong>\u003c/em>\u003cbr>\n\u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>In the hit song, \"California One,\" indie rock band, \"\u003ca href=\"http://decemberists.com/\">The Decemberists\u003c/a>,\" pay homage to the grape with the line, \"Take a long drown with me of California wine.\" The fact that the band appreciates a good bottle of wine makes sense once you find out every member carries a \u003ca href=\"http://mobile.zagat.com/iphone.htm\">Zagat iPhone app\u003c/a> for culinary guidance on long road trips. This band appears right at home at a festival like Outside Lands where food and wine vendors seem to share top billing with the music line up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/decemberists500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/decemberists500.jpg\" alt=\"Decemberists at Outside Lands 2011. Photo by Wendy Goodfriend\" title=\"Decemberists at Outside Lands 2011. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31517\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Decemberists at Outside Lands 2011.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Outside Lands gourmet fare is a far cry from rock concerts of yesteryear where the best one could hope for was a warm draft beer and a lousy hot dog. Beer might have a history with young people and big, outdoor events but this weekend micro-brews took a back seat to local, small lot wineries. By late Saturday afternoon the line was more than fifteen people deep as I waited for a taste of 2009 Mendocino Pinot Noir from \u003ca href=\"http://www.navarrowine.com/main.php\">Navarro\u003c/a>. As usual, Navarro did not disappoint. While in line I overheard the following conversation, \"That is such a butterball, you should really check out \u003ca href=\"http://windgapwines.com/\">Wind Gap\u003c/a>, their wines are so balanced.\" Am I at a rock concert?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/windgap400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/windgap400.jpg\" alt=\"Wind Gap. Photo by Wendy Goodfriend\" title=\"Wind Gap. Photo by Wendy Goodfriend\" width=\"400\" height=\"478\" class=\"alignnone size-full wp-image-31523\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Wind Gap wine booth at Wine Lands.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The idea of \u003ca href=\"http://www.sfoutsidelands.com/wine/\">Wine Lands\u003c/a>, which has now grown to thirty artisanal wineries and one hundred wines all under one big open-air tent, is the brainchild of Peter Eastlake. Eastlake is co-owner of \u003ca href=\"http://vintageberkeley.com/Home.html\">Vintage Berkeley\u003c/a>, a wine shop that focuses on small production wines -- most under twenty five dollars. Eastlake believes that wine and, well, nearly everything go together. He even had some favorite pairings for this year’s music line up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/peter-eastlake500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/peter-eastlake500.jpg\" alt=\"Peter Eastlake. Photo by Wendy Goodfriend\" title=\"Peter Eastlake. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31519\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Peter Eastlake.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Phish:\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>For \u003ca href=\"http://phish.com/\">Phish\u003c/a>, give me something lunar, hippie and refreshing for all that spinning, scooping and dumping. \u003ca href=\"https://www.bonnydoonvineyard.com/\">Bonny Doon's biodynamic spaceship adorned 2010 Vin Gris de Cigare\u003c/a> all the way. \u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Erykah Badu:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>When \u003ca href=\"http://www.sfoutsidelands.com/lineup/erykah-badu/\">Erykah Badu\u003c/a> sings, people listen. She’s a strong woman with a vocal range that can howl, scream, screech and make you cry. There is one wine for her show, and it rhymes with pink bubbles, \u003ca href=\"http://www.gloriaferrer.com/blanc-de-noirs\">Gloria Ferrer Blanc De Noirs.\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>The Roots: \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/lineup/the-roots/\">These Philly boys\u003c/a> are so versatile, funky and flat out likeable. Our man in Sebastopol, bass player \u003ca href=\"http://www.lesclaypool.com/tour/\">Les Claypool\u003c/a>, is pouring his spicy GSM blend called \u003ca href=\"http://www.claypoolcellars.com/\">Purple Pachyderm\u003c/a>.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/phish500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/phish500.jpg\" alt=\"Phish at Outside Lands 2011. Photo by Wendy Goodfriend\" title=\"Phish at Outside Lands 2011. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31526\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Phish at Outside Lands 2011.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Oh, let's not forget the other star of the show, the food. This year's Outside Lands included \u003ca href=\"http://www.sfoutsidelands.com/taste/\">more than fifty local restaurants\u003c/a> and food trucks and asked Eastlake for a couple of suggestions for pairings. For the Mac and Cheese from Oakland's \u003ca href=\"http://homeroom510.com/\">Homeroom\u003c/a>, Eastlake recommends a California Chardonnay like \u003ca href=\"http://www.hesscollection.com/trade/monterery_chard/index.html\">Hess Collection\u003c/a>, \u003ca href=\"http://www.hirschvineyards.com/\">Hirsch Estate\u003c/a> for a special treat or \u003ca href=\"http://www.liocowine.com/\">Lioco's\u003c/a> 2010 Sonoma County on tap. \u003c/p>\n\u003cp>I thought I was going to stump him when I asked about the very popular \u003ca href=\"http://www.fabulousfrickles.com/\">Fabulous Frickle Brothers fried pickles\u003c/a>. Without blinking, Eastlake said, \"It's a little known fact that deep fried pickled gherkins are only found in two places in the world -- Tennessee and Germany's Mosel River. \u003ca href=\"http://summerofriesling.com/\">Summer of Riesling\u003c/a>. If you don't like Riesling, try the Riesling.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/frickle-pickles500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/frickle-pickles500.jpg\" alt=\"Fabulous Frickle Brothers Fried Pickles. Photo by Wendy Goodfriend\" title=\"Fabulous Frickle Brothers Fried Pickles. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31581\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Fabulous Frickle Brothers' Frickles.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Paul Grieco, owner of \u003ca href=\"http://restauranthearth.com/terrior/Terroir.html\">Terroir wine bar in New York\u003c/a>, is on tour. He is traveling around the country in a Winnebago preaching the gospel of Riesling. Grieco wants people to know Riesling is lots of things including, not always sweet. Says Grieco, who even has a Riesling tattoo along his forearm, \"Riesling is the best grape in the world.\" I tried the 2009 Toni Jost and liked it a lot. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/paul-grieco-summer-riesling.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/paul-grieco-summer-riesling.jpg\" alt=\"Press Conference at Outside Lands 2011. Photo by Wendy Goodfriend\" title=\"Press Conference at Outside Lands 2011. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31530\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Press Conference at Outside Lands 2011. Damien Kulash of OK Go, Thomas McNaughton - Salumeria by flour + water, Sommelier Paul Grieco - Summer of Riesling tour.\u003c/strong> Photo by Wendy Goodfriend.\u003c/em>\u003c/p>\n\u003cp>Although Eastlake curated all of the wines under the tent, star sommelier \u003ca href=\"http://www.winespectator.com/webfeature/show/id/Sommelier-Talk-Rajat-Parr_3452\">Rajat Parr\u003c/a> picked a few for the VIP tents including: \u003ca href=\"http://kermitlynch.com/our_wines/\">Kermit Lynch's\u003c/a> Bandol Rose, \u003ca href=\"http://qupe.com/\">Qupe's\u003c/a> Syrah and \u003ca href=\"http://www.navarrowine.com/shop/productdetail.php?prodid=976\">Navarro's Pinot Noir\u003c/a>. Parr was also pouring his own brand at Wine Lands. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sandhi500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sandhi500.jpg\" alt=\"Sandhi wine booth at Wine Lands. Photo by Wendy Goodfriend\" title=\"Sandhi wine booth at Wine Lands. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31560\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Sandhi wine booth at Wine Lands.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sandhiwines.com/home.aspx\">Sandhi Wines\u003c/a> is a boutique winery focusing on the grapes of Santa Barbara. Parr makes a Chardonnay and a Pinot Noir. The Pinot is elegant, complex and superb. Parr uses only native yeasts in his wines, part of a trend toward a more natural way of making wines. Taking this effort several steps further is \u003ca href=\"http://www.naturalprocessalliance.us/NPA.html\">Natural Process Alliance\u003c/a> which also had a booth at Wine Lands. \u003c/p>\n\u003cp>NPA is minimalist winemaking which, briefly, includes: Sustainable vineyard management, organic grapes, native yeasts and very little to no added sulfur. NPA delivers natural wine in\u003ca href=\"http://www.wineandspiritsmagazine.com/pages/f&F/032609_NaturalWine.html\"> reusable stainless steel canisters\u003c/a> to restaurants and wine bars within a one hundred mile radius of their Santa Rosa cellar. Like kegs, NPA stays clear of corks and heavy glass bottles. I tried the \u003ca href=\"http://www.naturalprocessalliance.us/10Pinotgris.htm\">2010 Chalk Hill Pinot Gris\u003c/a>. It was not my favorite but I appreciated the unique, flavorful taste.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/kermit-lynch500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/kermit-lynch500.jpg\" alt=\"Kermit Lynch booth at Wine Lands. Photo by Wendy Goodfriend\" title=\"Kermit Lynch booth at Wine Lands. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31573\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Kermit Lynch booth at Wine Lands.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>I thought it was kind of cool to see legendary importer \u003ca href=\"http://kermitlynch.com/\">Kermit Lynch\u003c/a> hosting a booth at Wine Lands. This was their first foray into the world of big outdoor events and would probably do it again in an effort to attract a new generation of drinkers. My favorite Kermit Lynch Wine that day was a 2010 Bandol Terebrune Rose. I found it spicy and herbaceous. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/LMR500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/LMR500.jpg\" alt=\"Chris Hall at Long Meadow Ranch booth at Wine Lands. Photo by Wendy Goodfriend\" title=\"Chris Hall at Long Meadow Ranch booth at Wine Lands. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31544\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chris Hall, VP & GM of Long Meadow Ranch at Wine Lands.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>The big winner for me at Wine Lands this year was wine on tap from \u003ca href=\"http://www.longmeadowranch.com/\">Long Meadow Ranch\u003c/a>. Besides, being eco-friendly and less pricy, the wine tastes just as good as if it was in a bottle. I tried Long Meadow’s 2010 Sauvignon Blanc, poured through a stainless steel tap. It was vibrant and crisp with a little of what seemed like effervescence. I thought it must be the keg but, no, that’s their Sauvignon Blanc. Delicious. Personally, I think the keg is a winner but winemakers are still trying to decouple it from the image of frat parties. Maybe hip, rock musicians can help lead the way. Rumor has it band members from \u003ca href=\"http://www.sfoutsidelands.com/lineup/mgmt/\">MGMT\u003c/a> were seen hanging out at the Long Meadow booth sipping on a 2009 draft Cabernet blend.\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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/MGMT500b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/MGMT500b.jpg\" alt=\"MGMT at Outside Lands 2011. Photos by Wendy Goodfriend\" title=\"MGMT at Outside Lands 2011. Photos by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31542\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>MGMT at Outside Lands 2011.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Related posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/16/outside-lands-a-first-timers-take-on-an-eco-friendly-gourmet-music-festival/\">Outside Lands: A First Timer's Take on an Eco-Friendly Gourmet Music Festival\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64691\">Outside Lands Recap 2011\u003c/a> at KQED Arts\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64072\">Guide to Outside Lands 2011\u003c/a> at KQED Arts\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/31385/wine-lands-favorite-food-band-wine-pairings-at-outside-lands","authors":["5101"],"categories":["bayareabites_752","bayareabites_63","bayareabites_50","bayareabites_10","bayareabites_90","bayareabites_60","bayareabites_119"],"tags":["bayareabites_4113","bayareabites_9616","bayareabites_9618","bayareabites_9619","bayareabites_282","bayareabites_9611","bayareabites_9633","bayareabites_9613","bayareabites_2599","bayareabites_9609","bayareabites_9627","bayareabites_2692","bayareabites_9620","bayareabites_9610","bayareabites_9621","bayareabites_9617","bayareabites_9614","bayareabites_9615","bayareabites_9612","bayareabites_14748","bayareabites_9624"],"featImg":"bayareabites_31521","label":"bayareabites"},"bayareabites_6732":{"type":"posts","id":"bayareabites_6732","meta":{"index":"posts_1591205157","site":"bayareabites","id":"6732","score":null,"sort":[1252783445000]},"guestAuthors":[],"slug":"harvest-time-robert-sinskey-vineyards","title":"Harvest Time: Robert Sinskey Vineyards","publishDate":1252783445,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Stephanie Miller, the assistant vineyard manager at \u003ca href=\"http://robertsinskey.com\">Robert Sinskey Vineyards\u003c/a>, pulled back the lid of a knee-high wooden bin and plunged her hand wrist-deep in a thick layer of squashed mulberry-colored grapes. Sweeping them back to reveal the bright purple juice below, she dipped in a glass and held out a taste. A little sweet, a little sharp, the cloudy juice was speckled with bits of grape and froth, buoyant and lively with yeasts and natural sugars. \u003c/p>\n\u003cp>A couple of years from now, this same stuff will be a suave Napa Valley Pinot Noir. But on this warm morning at the beginning of the 2009 harvest, these grapes are just a day or two off the vine, busily fermenting their way from juice to wine. \u003c/p>\n\u003cp>Surrounding these wooden bins are the hulking stainless-steel vats more typical of a modern winery, into which most of Sinskey's juice goes. But, as Miller explained, for this small pick, taken from one particular vineyard block that ripened early, letting the grapes ferment the old-fashioned way seemed just fine.\u003c/p>\n\u003cp>It fits right in with the style of the vineyard, a family-run place where sheep roam as four-footed weed whackers during the winter, munching down the weeds and cover crops before the fruit sets. Around the blocks of grapes are hedgerows and trees dotted with raptor perches and owl boxes, providing habitat for birds and beneficial insects. Hawks soar overhead, keeping hungry eyes on the mice and gophers below. Organic since 2001, the vineyards were certified biodynamic in 2007, following the methods laid out by Austrian philosopher/educator/polymath \u003ca href=\"http://en.wikipedia.org/wiki/Rudolf_Steiner\">Rudolf Steiner\u003c/a> (1861-1925), under the down-to-earth eye of vineyard manager (and livestock wrangler) Debby Zygielbaum.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/sheep500.jpg\" alt=\"Sheep on the farm\" title=\"Sheep on the farm\" width=\"300\" height=\"460\" class=\"alignnone size-full wp-image-6765\">\u003cbr>\n\u003cem>Sheep on the farm. Photo by Robert Sinskey\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are many layers to biodynamic farming, but the basic premise involves taking organics one step further to create a holistic, \"closed circle\" ecosystem whereby all the land's fertility needs can be met on site. Animals provide manure, for example, manure goes into compost, compost goes into soil that then grows grass to feed the animals. \u003c/p>\n\u003cp>Hence the sheep, and the on-site composting program that transforms a good portion of the winery's spent grape pomace into a rich organic soil booster. That's just the tip of Steiner's philosophy, however. As a philosopher with a mystical Christian bent, Steiner's agricultural experiments in the face of industrial, post-WWI devastation blended time-honored Northern European folk traditions (planting by the phases of the moon, assigning the calendar \"root days\" and \"fruit days\" based on planetary movements) with his own personal beliefs in astral energy planes and more.\u003c/p>\n\u003cp>Walking a path between the grapes, Miller quotes a friend and fellow biodynamic farmer as saying, \"You can farm on your knees or on your feet.\" Meaning that you can follow Steiner's dictates as a spiritual practice or as a practical how-to; either way, the results speak for themselves. Do you have to believe that a cow's horn symbolizes a kind of bridge between the earth and the sun, and that adding manure aged for months inside a buried cow's horn to your compost will energize your plants? \u003c/p>\n\u003cp>Perhaps, perhaps not. But there's no denying that building an intimacy with every aspect of a piece of land, from the way the wind moves over it to what weeds grow there, builds an awareness that translates into deep knowledge, informed by care and maybe even love. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/grapes500.jpg\" alt=\"Grapes on the vine\" title=\"Grapes on the vine\" width=\"500\" height=\"326\" class=\"alignnone size-full wp-image-6767\">\u003cbr>\n\u003cem>Grapes on the vine. Photo by Robert Sinskey\u003c/em> \u003c/p>\n\u003cp>Hanging on the cusp of harvest, the grapes are vividly indigo, green-gold, rose amber or plum black. The land itself feels rich with life, from the bees darting in and out of the flowering weeds below to the birds pecking their portion of the harvest from the ends of the rows. \u003c/p>\n\u003cp>The Zinfandel grapes are almost comically huge, ripe-to-bursting clusters hanging blue-black in the hot early-autumn sunshine. The Pinot Noir berries are smaller and shyer, almost dainty, the Cabernet Sauvignon vines looking straight out of a \u003ca href=\"http://en.wikipedia.org/wiki/Claude_Chabrol\">Claude Chabrol\u003c/a> film. Muscat, clear gold, is unmistakable, the juice sugar sweet with a hint of musk. I remember reading a description of a summer morning in Venice as having \"light like pink grapes\" and these clusters of rosy Pinot Gris turn the simile suddenly clear. \u003c/p>\n\u003cp>All well and good. But how do the wines taste? After visiting numerous blocks of Sinskey's grapes, growing in the Stag's Leap and Carneros appellations, Miller takes me back to the elegant public tasting room on the Silverado Trail. Here, too, the idea of a self-fufilling ecosystem continues. \u003c/p>\n\u003cp>Wine is, after all, meant to drunk with food. So there is a small but lovely open kitchen adjoining the tasting room, where house chef Alex Bolduc whips up small complementary palate-teasers to accompany the $20 tasting flights, using produce harvested in the surrounding kitchen garden. The winery also runs special culinary tours ($50 per person, by appointment), in which guests get a guided tour through both the caves and the gardens, followed by a wine, cheese, and charcuterie tasting. It helps, of course, that Sinskey's culinary director is his wife, Maria Helm Sinskey, well-known \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060013966/kqedorg-20\">cookbook author\u003c/a> and formerly the highly acclaimed chef of San Francisco's PlumpJack restaurant. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/vkitchen5001.jpg\" alt=\"The open kitchen in the tasting room\" title=\"The open kitchen in the tasting room\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-6771\">\u003cbr>\n\u003cem>The open kitchen in the tasting room. Photo by Robert Sinskey\u003c/em>\u003c/p>\n\u003cp>The day I visited, Bolduc was simmering a batch of pear butter on the stove, made with green pears harvested from the Sinskeys' backyard. Once finished, it would jarred and sold in the tasting room or used on the menu of one of the winery's popular wine-club dinners, held every few months. While wine-club members get first dibs at reservations, interested diners can always call to see if any seats are available. Upcoming dinners include a \u003ca href=\"http://www.robertsinskey.com/Events/736/Fall-Equinox-Dinner-at-RSV\">Fall Equinox Dinner\u003c/a> on Sept. 19th, and a \u003ca href=\"http://www.robertsinskey.com/Events/737/Harvest-Dinner-at-RSV\">Harvest Dinner\u003c/a> on Oct. 24th. The price for six courses accompanied by wine is $175 per person. \u003c/p>\n\u003cp>In the tasting room, I nibbled a bit of aged gouda dotted with homemade plum jam, alongside a buttery mini-quiche filled with tatsoi, roasted onions, and cream, a moist gougere and some delectable slivers of pizza hot from the wood-burning oven. (Pizza Thursdays, a new development, are not to be missed). \u003c/p>\n\u003cp>And then there were the wines. I've long been a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/24/drinking-with-mr-pink/\">fan\u003c/a> of Sinskey's Vin Gris as a elegant summer cooler. But the pours were more autumnal that day, starting with the Vandal Vineyard Pinot Noir. This parcel gets temperatures some 10 to 15 degrees warmer, bringing out the juicy richness and depth of the fruit, with hints of leather and smoke. \"It's a more masculine wine,\" suggests sales manager Meg Barkley, and I have to agree: it seems to call out for leg of lamb, deep leather armchairs, dark wood paneling and a roaring fire. \u003c/p>\n\u003cp>A Pinot Noir from the Three Amigos parcel, some 5 to 7 miles away, is quite different, leaner and lighter, with less smoke and more cherry. \"This one's my duck wine,\" says Barkely. \u003c/p>\n\u003cp>Sinskey only recently started doing single-designation Pinots, and the choice of vineyards changes from year to year, depending on the quality of the fruit. \u003c/p>\n\u003cp>It's one more part of the winemaking philosophy espoused by owner Rob and his longtime vintner, Jeff Virdig, who has been working with Sinskey since 1991: bring the fruit to its peak, then get out of the way and let the grapes express their own truth. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nFor information and reservations for upcoming dinners, call 800.869.2030 or 707.944.9090, ext. 119.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Down the road, this frothy juice will become a suave Napa Valley Pinot Noir. But on this hot September morning at the beginning of the 2009 harvest at Robert Sinskey Vineyards, these grapes are just a day or two off the vine, busily fermenting its way from juice to wine. ","status":"publish","parent":0,"modified":1252789520,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1289},"headData":{"title":"Harvest Time: Robert Sinskey Vineyards | KQED","description":"Down the road, this frothy juice will become a suave Napa Valley Pinot Noir. But on this hot September morning at the beginning of the 2009 harvest at Robert Sinskey Vineyards, these grapes are just a day or two off the vine, busily fermenting its way from juice to wine. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Harvest Time: Robert Sinskey Vineyards","datePublished":"2009-09-12T19:24:05.000Z","dateModified":"2009-09-12T21:05:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"6732 http://blogs.kqed.org/bayareabites/?p=6732","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/09/12/harvest-time-robert-sinskey-vineyards/","disqusTitle":"Harvest Time: Robert Sinskey Vineyards","path":"/bayareabites/6732/harvest-time-robert-sinskey-vineyards","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Stephanie Miller, the assistant vineyard manager at \u003ca href=\"http://robertsinskey.com\">Robert Sinskey Vineyards\u003c/a>, pulled back the lid of a knee-high wooden bin and plunged her hand wrist-deep in a thick layer of squashed mulberry-colored grapes. Sweeping them back to reveal the bright purple juice below, she dipped in a glass and held out a taste. A little sweet, a little sharp, the cloudy juice was speckled with bits of grape and froth, buoyant and lively with yeasts and natural sugars. \u003c/p>\n\u003cp>A couple of years from now, this same stuff will be a suave Napa Valley Pinot Noir. But on this warm morning at the beginning of the 2009 harvest, these grapes are just a day or two off the vine, busily fermenting their way from juice to wine. \u003c/p>\n\u003cp>Surrounding these wooden bins are the hulking stainless-steel vats more typical of a modern winery, into which most of Sinskey's juice goes. But, as Miller explained, for this small pick, taken from one particular vineyard block that ripened early, letting the grapes ferment the old-fashioned way seemed just fine.\u003c/p>\n\u003cp>It fits right in with the style of the vineyard, a family-run place where sheep roam as four-footed weed whackers during the winter, munching down the weeds and cover crops before the fruit sets. Around the blocks of grapes are hedgerows and trees dotted with raptor perches and owl boxes, providing habitat for birds and beneficial insects. Hawks soar overhead, keeping hungry eyes on the mice and gophers below. Organic since 2001, the vineyards were certified biodynamic in 2007, following the methods laid out by Austrian philosopher/educator/polymath \u003ca href=\"http://en.wikipedia.org/wiki/Rudolf_Steiner\">Rudolf Steiner\u003c/a> (1861-1925), under the down-to-earth eye of vineyard manager (and livestock wrangler) Debby Zygielbaum.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/sheep500.jpg\" alt=\"Sheep on the farm\" title=\"Sheep on the farm\" width=\"300\" height=\"460\" class=\"alignnone size-full wp-image-6765\">\u003cbr>\n\u003cem>Sheep on the farm. Photo by Robert Sinskey\u003c/em>\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>There are many layers to biodynamic farming, but the basic premise involves taking organics one step further to create a holistic, \"closed circle\" ecosystem whereby all the land's fertility needs can be met on site. Animals provide manure, for example, manure goes into compost, compost goes into soil that then grows grass to feed the animals. \u003c/p>\n\u003cp>Hence the sheep, and the on-site composting program that transforms a good portion of the winery's spent grape pomace into a rich organic soil booster. That's just the tip of Steiner's philosophy, however. As a philosopher with a mystical Christian bent, Steiner's agricultural experiments in the face of industrial, post-WWI devastation blended time-honored Northern European folk traditions (planting by the phases of the moon, assigning the calendar \"root days\" and \"fruit days\" based on planetary movements) with his own personal beliefs in astral energy planes and more.\u003c/p>\n\u003cp>Walking a path between the grapes, Miller quotes a friend and fellow biodynamic farmer as saying, \"You can farm on your knees or on your feet.\" Meaning that you can follow Steiner's dictates as a spiritual practice or as a practical how-to; either way, the results speak for themselves. Do you have to believe that a cow's horn symbolizes a kind of bridge between the earth and the sun, and that adding manure aged for months inside a buried cow's horn to your compost will energize your plants? \u003c/p>\n\u003cp>Perhaps, perhaps not. But there's no denying that building an intimacy with every aspect of a piece of land, from the way the wind moves over it to what weeds grow there, builds an awareness that translates into deep knowledge, informed by care and maybe even love. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/grapes500.jpg\" alt=\"Grapes on the vine\" title=\"Grapes on the vine\" width=\"500\" height=\"326\" class=\"alignnone size-full wp-image-6767\">\u003cbr>\n\u003cem>Grapes on the vine. Photo by Robert Sinskey\u003c/em> \u003c/p>\n\u003cp>Hanging on the cusp of harvest, the grapes are vividly indigo, green-gold, rose amber or plum black. The land itself feels rich with life, from the bees darting in and out of the flowering weeds below to the birds pecking their portion of the harvest from the ends of the rows. \u003c/p>\n\u003cp>The Zinfandel grapes are almost comically huge, ripe-to-bursting clusters hanging blue-black in the hot early-autumn sunshine. The Pinot Noir berries are smaller and shyer, almost dainty, the Cabernet Sauvignon vines looking straight out of a \u003ca href=\"http://en.wikipedia.org/wiki/Claude_Chabrol\">Claude Chabrol\u003c/a> film. Muscat, clear gold, is unmistakable, the juice sugar sweet with a hint of musk. I remember reading a description of a summer morning in Venice as having \"light like pink grapes\" and these clusters of rosy Pinot Gris turn the simile suddenly clear. \u003c/p>\n\u003cp>All well and good. But how do the wines taste? After visiting numerous blocks of Sinskey's grapes, growing in the Stag's Leap and Carneros appellations, Miller takes me back to the elegant public tasting room on the Silverado Trail. Here, too, the idea of a self-fufilling ecosystem continues. \u003c/p>\n\u003cp>Wine is, after all, meant to drunk with food. So there is a small but lovely open kitchen adjoining the tasting room, where house chef Alex Bolduc whips up small complementary palate-teasers to accompany the $20 tasting flights, using produce harvested in the surrounding kitchen garden. The winery also runs special culinary tours ($50 per person, by appointment), in which guests get a guided tour through both the caves and the gardens, followed by a wine, cheese, and charcuterie tasting. It helps, of course, that Sinskey's culinary director is his wife, Maria Helm Sinskey, well-known \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060013966/kqedorg-20\">cookbook author\u003c/a> and formerly the highly acclaimed chef of San Francisco's PlumpJack restaurant. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/vkitchen5001.jpg\" alt=\"The open kitchen in the tasting room\" title=\"The open kitchen in the tasting room\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-6771\">\u003cbr>\n\u003cem>The open kitchen in the tasting room. Photo by Robert Sinskey\u003c/em>\u003c/p>\n\u003cp>The day I visited, Bolduc was simmering a batch of pear butter on the stove, made with green pears harvested from the Sinskeys' backyard. Once finished, it would jarred and sold in the tasting room or used on the menu of one of the winery's popular wine-club dinners, held every few months. While wine-club members get first dibs at reservations, interested diners can always call to see if any seats are available. Upcoming dinners include a \u003ca href=\"http://www.robertsinskey.com/Events/736/Fall-Equinox-Dinner-at-RSV\">Fall Equinox Dinner\u003c/a> on Sept. 19th, and a \u003ca href=\"http://www.robertsinskey.com/Events/737/Harvest-Dinner-at-RSV\">Harvest Dinner\u003c/a> on Oct. 24th. The price for six courses accompanied by wine is $175 per person. \u003c/p>\n\u003cp>In the tasting room, I nibbled a bit of aged gouda dotted with homemade plum jam, alongside a buttery mini-quiche filled with tatsoi, roasted onions, and cream, a moist gougere and some delectable slivers of pizza hot from the wood-burning oven. (Pizza Thursdays, a new development, are not to be missed). \u003c/p>\n\u003cp>And then there were the wines. I've long been a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/24/drinking-with-mr-pink/\">fan\u003c/a> of Sinskey's Vin Gris as a elegant summer cooler. But the pours were more autumnal that day, starting with the Vandal Vineyard Pinot Noir. This parcel gets temperatures some 10 to 15 degrees warmer, bringing out the juicy richness and depth of the fruit, with hints of leather and smoke. \"It's a more masculine wine,\" suggests sales manager Meg Barkley, and I have to agree: it seems to call out for leg of lamb, deep leather armchairs, dark wood paneling and a roaring fire. \u003c/p>\n\u003cp>A Pinot Noir from the Three Amigos parcel, some 5 to 7 miles away, is quite different, leaner and lighter, with less smoke and more cherry. \"This one's my duck wine,\" says Barkely. \u003c/p>\n\u003cp>Sinskey only recently started doing single-designation Pinots, and the choice of vineyards changes from year to year, depending on the quality of the fruit. \u003c/p>\n\u003cp>It's one more part of the winemaking philosophy espoused by owner Rob and his longtime vintner, Jeff Virdig, who has been working with Sinskey since 1991: bring the fruit to its peak, then get out of the way and let the grapes express their own truth. \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>\u003cem>\u003cbr>\nFor information and reservations for upcoming dinners, call 800.869.2030 or 707.944.9090, ext. 119.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/6732/harvest-time-robert-sinskey-vineyards","authors":["5038"],"categories":["bayareabites_119"],"tags":["bayareabites_1604","bayareabites_2692","bayareabites_2690","bayareabites_14748","bayareabites_2693","bayareabites_2691"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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