At the West Sonoma Coast Wine Festival this past weekend, top SF chefs from State Bird Provisions, Rich Table and Bar Tartine shared their collective thoughts on what makes the SF food scene so special: the sense of community, casual formats and inventive flavors and combinations that make us change the way we think about food and wine.
Carneros has a cool climate perfect for growing Pinot Noir and Chardonnay. But at a recent Carneros Wine Alliance tasting, I learned the region is cool in more ways than one. It’s a region where a confident new generation embraces tradition in a search for authenticity, and the old garde hews to its free-thinking, but no less authentic, ways.
Marcassin, Kistler, Littorai, Peter Michael, Martinelli. These were among the first wines I tasted from the Sonoma Coast and they changed the …
