TGIF, folks. Take a look at this roundup of the San Francisco Chronicle’s Friday wine section, then head out for happy hour!
The big story is a very practical one, dealing with wine storage methods. Turns out just jamming the cork back in isn’t the best way to ensure fresh tasting liquid leftovers. Maybe more people should take a page out of this guy’s book. [Can this wine be saved?]
Belgian beer bars seem to be quite the hot ticket these days. The Trappest opened in Old Oakland last week. We get a glimpse inside to see what all the fuss is about. [First Look]
Camper English touts Anchor Brewing’s new Genever gin [The Sipping News
Looks like that strange wine bar VinoVenue, where they served small glasses out of machines, has closed. [VinoVenue shuttered unexpectedly, evicted from storefront]
And in Pairings, it’s time for a nice plate of braised beef cheeks–that’s the cheek of the cow, in case there was any confusion. They apparently go well with Amarone, a hefty, red Italian wine. [Pairings]