The great lady discusses her favorite vineyard in the world.
A little bit of oenophile trivia to kick off your weekend: Crushpad, the make-your-own wine facility started in San Francisco six years ago and recently moved to Napa, now makes a whopping one percent of all the wine made in...
The sommelier submits to the SF Diet.
The 2010 vintage may not be so bad after all.
The Secret Wine shop is opening in mid-October at 7th and Howard.
Charlie Parker, who was a sous at Manresa and Ubuntu, is a chef to watch.
They lost a chef in June, and rumors were rampant this summer that CAV Wine Bar (1666 Market Street) might be closing. And now the Scoop reports that, in fact, owner Pamela Busch has shuttered the place except for special...
• Chinese collectors' enthusiasm for Bordeaux mean this could be the wine's most expensive year ever. [WSJ] • The Board of Supervisors votes to pass the drunk tax, but predictably they're still one vote shy of overriding Gavin's veto, which...
The lower the booze, the better the food tastes, and thus Rieslings and Pinots are all the rage.
Knowing that there's hardly anyone in town, Polk Gulch Indian restaurant Maharani is giving away free bottles of wine this weekend with dinner for two. The bottle will be "manager's choice" and likely the cheap stuff but hey, free wine!...
In honor of Burning Man, Contigo's offering half off bottles.
Coppola arriving in the neighborhood doesn't exactly mean quiet, off-the-beaten path wine tasting.
Grub Street gets the story on this dramatic season in wine country, the coldest in 50 years, where grapes are up to a month behind schedule getting ripe.
See our slideshow of the new burger and wine joint on Valencia and 22nd.
This "traveling wine saloon" is doing two events on August 13 and 14 at private residences in SF.
The restaurant within the new Coppola winery in Geyserville opens today.
The A16/SPQR owner and wine director talks to Grub Street about Italian wines.
• You can no longer have high tea at the Ritz. [Tablehopper] • At places like RN74 and others, sommeliers are increasingly taking surreptitious tastes of wine before pouring, in order to catch bad bottles. [NYT] • A profile on...