White Wine

  • Blogs

    April 8, 2014

    Restaurant Recipe: Locanda's Jewish-Style Artichoke

    Classically-trained chef Anthony Strong flawlessly creates carciofi alla giudia, or "Jewish-Style Artichokes," at Locanda. Often confused with "Jerusalem Artichokes," a marketing label for the root tuber sunchoke, the dish is instead a tribute to the fried artichoke served in Rome's Jewish ghettos. ... More >>

  • Dining

    November 20, 2013
  • Blogs

    July 12, 2013

    Mikkeller Bar Soft Opens Today

    It's happening, you guys. The Tenderloin is becoming a fierce drinking destination. Between the Bourbon & Branch bar empire and Jasper's Corner Tap (a little further afield), some of the city's best cocktails have resided in the grimy 'loin. With the freshly minted Mikkeller Bar, dozens of taps of w ... More >>

  • Blogs

    April 29, 2013

    Matchmaking At The 2013 Oyster Wine Competition

    Every year I look forward to judging the Pacific Coast Oyster Wine Competition put on by Taylor Shellfish Farms and oyster expert Jon Rowley. The setup is simple: through an extensive selection process, Rowley and a team of preliminary judges comb through 124 California, Oregon, and Washington wines ... More >>

  • Dining

    March 6, 2013
  • Blogs

    August 1, 2012

    SF Chefs 2012: The Guide to Boozing

    SF Chefs, the week-long celebration of the San Francisco food and drink, has taken up residence once again in Union Square. The white tent being draped over an entire city block won't officially open until Friday night, when it will feature dozens of bars and restaurants representing over the course ... More >>

  • Blogs

    June 27, 2012

    Gary Farrell's New Wines: Pinot Noir and Chardonnay from Russian River

    Early high-end wine efforts in Napa focused on Cabernet Sauvignon and Chardonnay while Sonoma experimented with Chardonnay and Zinfandel. Around 1970 a few visionaries planted Pinot Noir in Russian River's cooler regions. Gary Farrell was one of them. Many assumed great pinot noir couldn't be produ ... More >>

  • Blogs

    May 31, 2012

    Sommelier Q & A with Urban Tavern's Steve Kleinfeld

    Steve Kleinfeld C.S., General Manager of Urban Tavern, has built a wine list focused on wines with a sustainable focus to serve his mix of local and hotel guests. We have five questions for Sommeliers, and we hit him with them -- and then we can't resist dishing a bit below about his answers. Stev ... More >>

  • Blogs

    May 9, 2012

    Top Sommelier Tips with Gabriele Originario of La Mar

    Sommeliers spend all day with wine, and are a great resource for new finds. They're the "friend on the inside" that can help you suss out the best values on their wine lists. With that in mind, we've come up with a short suite of questions that we're posing to some of our favorite area sommeliers to ... More >>

  • Blogs

    March 27, 2012

    Wine of the Week: Pine Ridge's $9.99 Crowd Pleaser/Polarizer

    Pine Ridge is one of those Napa brands that people have collected and saved since before Napa wines became the rage across the 1% that actually have cellars to store wine in. The producer brought French thinking and balance to California wine making, producing great wines that became greater with ti ... More >>

  • Dining

    March 7, 2012
  • Blogs

    March 6, 2012

    Josiah Baldivino, Lead Sommelier of Michael Mina, Dishes About Wine

    ​SFoodie's Ben Narasin sat down with Josiah Baldivino, Lead Sommelier of Michael Mina, to talk about wine. You moved here from NYC, so what differences do you see between how people order wine on the left coast versus the right? People order a lot more local things out here, and they're quick to ... More >>

  • Blogs

    March 1, 2012

    In Pursuit of Balance: Celebrate the California Wines That Get Amount of Alcohol Right

    ​At most gathering of wine-folk, talk eventually turns to the topic of high-alcohol wines. Personally, I'm not too opinionated on the matter just so long as the alcohol is in balance as an element of the wine. But that balance is harder to achieve as the alcohol content climbs higher. If a fr ... More >>

  • Blogs

    February 21, 2012

    Wine of the Week: Blue Plate Chenin Blanc Is Worth Getting to Know

    Each wine region of France is home to a variety of grape used in wines bearing that region's name. From Vouvray comes chenin blanc. If you're a dessert wine-enthusiast, you probably know that chenin makes for exceptionally sweet wines, including Quarts des Charmes from the Loire, which are among the ... More >>

  • Blogs

    January 31, 2012

    What's White Burgundy like? Find Out for Less with Gary Farrell

    The View From Gary Farrell​According to William "Rusty" Gaffney, M.D., aka The Prince of Pinot, "Some consider Gary Farrell the father of Russian River Valley Pinot Noir." While Gary himself has long ago left the vineyard, the fog-shrouded winery he built with Bill Hambrecht is still producing pr ... More >>

  • Blogs

    January 24, 2012

    Wine of the Week: Champagne-Quality Bubbles from Norcal

    ​One of our standbys for high-quality, locally-sourced, reasonably-priced bubbles is Schramsberg.  Schramsberg stands out, with a few others, as a producer that doesn't merely mimic the method of Champagne (Methode Champenoise), but actually approach or equal the quality of houses from spark ... More >>

  • Blogs

    January 17, 2012

    Wine(s) of the Week: Riesling

    ​If you've followed Jay McInerney's move from chronicler of a generation to scribe of that generation's current obsession, wine, you may have seen his 2012 resolution to "Drink more Riesling." His insight that "every wine merchant and sommelier you encounter will think you're cool if you ask for ... More >>

  • Blogs

    November 29, 2011

    Tyler Florence's New Recipe: Wine

    If you're a writer trying to land a book deal, there's a good chance you'll learn you need "a platform." That's publisher-speak for a following via Web, Twitter, TV, radio, or whatever. The more well known you are to start, the more likely a publisher will be to invest itself in making you better k ... More >>

  • Blogs

    November 8, 2011
  • Blogs

    September 26, 2011

    Tolosa Shows What Chardonnay Smells Like Without Oak

    ​Earlier this year I attended a fascinating seminar, led by a perfumer, at Tolosa Winery in San Luis Obispo County. Over the course of several mentally exhausting hours, we learned by blind-whiffing essential oils exactly what many of the descriptors we use all the time smell like. For examp ... More >>

  • Blogs

    September 15, 2011

    New Anchorage Brewing Sour Beers Embrace Brett

    ​Who's afraid of the big bad "brett"? Brettanomyces yeast, used in conjunction with bacteria in many sour beers, is known to impart flavors with lovely descriptors such as "horse blanket" and "petting zoo." As old wives' tales go, winemakers who visit sour beer production sites must immediat ... More >>

  • Blogs

    September 12, 2011

    Santa Julia Torrontes: Like Drinking Fresh Flowers

    ​Argentina is working hard on marketing Malbec as its signature grape, but I prefer Torrontes. For one thing, unlike Malbec, which was imported from France, Torrontes may actually be indigenous to Argentina. People used to believe it was the same as a grape of the same name in Spain's Galicia ... More >>

  • Blogs

    September 9, 2011

    Americano Cooks and Teaches About the Whole Hog

    ​Whole Beast Feast Where: Americano When: Thursday, Sept. 15, 5:30 p.m. Cost: $90 Here's a chance not only to eat the whole hog, but to learn how to make sausage. On Sept. 15, Americano executive chef Kory Stewart will turn a whole heritage Berkshire pig into a three-course dinner, and use w ... More >>

  • Blogs

    September 9, 2011

    Draeger's Makes American Kobe Beef Pastrami Sweet

    ​Viognier restaurant, atop the impressively upscale San Mateo grocery store Draeger's, is moving into meat production, and was kind enough to drop us off a taste of its first product, American Kobe Beef Pastrami. The idea is fascinating. Pastrami, usually made from beef brisket -- one of the ... More >>

  • Blogs

    August 5, 2011

    Organic Sangria, a Sneaky Stunner at Greens

    Tamara Palmer​San Francisco's venerable vegetarian restaurant Greens, now 32 years old, is trying out a new healthy happy hour from 5-7 p.m. daily at the restaurant and at its takeaway counter Greens To Go. Snacks such as slow-roasted almonds, padron peppers with pecorino and grilled bread, an ... More >>

  • Blogs

    July 27, 2011

    Oh, Those Sassy Junk Food Pairings

    The challenge of pairing with Hostess Snoballs: Spatlese riesling or junmai sake?​Earlier this week, Food & Wine magazine's Ray Isle put up a blog post making wine pairing recommendations for junk food. Now, Champagne with potato chips SFoodie has heard of, but we've never been asked, nor woul ... More >>

  • Blogs

    July 27, 2011

    Pop-Up Wine Special: Only for SFoodie Readers

    Cameron Hughes, the man, and Cameron Hughes, the wines​Planning to write about pairing wine with roast chicken, I went back through months of tasting notes looking for the right Chardonnay: Great flavor, great price. It turned out to be a Chilean Chardonnay imported by San Francisco negociant ... More >>

  • Blogs

    July 22, 2011

    Napa Winemaker Came from Sports Illustrated for Kids

    This is another little extra for this week's review of Bar Tartine in the print edition: an interview with the man who made one of the most impressive wines on the restaurant's very interesting wine list. Liza GershmanDan Petroski​When I called Dan Petroski to ask him how he managed to make M ... More >>

  • Blogs

    July 6, 2011

    Bring Wine to Mission Chinese Food (But Which Wines?)

    Mission Chinese Food chef-owner Danny Bowien goes through this many chiles pretty fast. ​Mission Chinese Food is a great challenge for wine lovers. It's great, because corkage is only $8. It's a challenge, because some of Danny Bowien's food, like the kung pao corned beef, is so spicy that dri ... More >>

  • Blogs

    June 15, 2011

    Fetzer 2010 California Moscato

    ​Muscat may be the most sensible, down-to-earth grape there is. Unlike so many other varieties, it doesn't play around: Ferment it into wine, age it for a time, and pour it into the glass, and it still smells and tastes like the grapes from which it was made. Muscat, in fact, is said to be the ... More >>

  • Blogs

    June 14, 2011

    Surveying Stout Beer Jelly and Biodynamic Wine at Taste of Mendocino

    Sean TimberlakeBlack Dog Farm's jams and preserves range from the mundane to the quirky.​Monday's Taste of Mendocino event brought some of the best nibbles and sips from the county to Fort Mason to sample. Under the expansive roof of the Festival Pavilion, long rows of booths offered up tempti ... More >>

  • Blogs

    April 19, 2011

    No. 21: Blacksmith Cellars' Chenin Blanc

    Lou BustamanteBlacksmith Cellars' chenin blanc: Drink local.​SFoodie's countdown of our 92 favorite things to eat and drink in San Francisco, 2011 edition.Even with the success of Dashe Cellars in industrial Oakland and Sutton Cellars in Dogpatch, it's challenging to hear the words "urban winery" ... More >>

  • Blogs

    April 19, 2011

    Big House Unchained Naked 2009 Chardonnay

    Big House Wines​The origin of Chardonnay, like that of many grapes, is uncertain. Sources seem to point toward the Middle East, and some believe the variety to be closely related to Muscat. Otherwise, Chardonnay's history is hazy, obscured by the centuries. Its modern history, though, is more co ... More >>

  • Blogs

    February 3, 2011

    Valentine's Out: Cibo per Strada at the Punchdown

    Sierra M./Yelp​Punchdown Love When: Sat., Feb 12, 5-9 p.m. Where: The Punchdown Wine Bar, 2212 Broadway (at Grand), Oakland, 510-251-0100 Cost: $55 for four wines and four small plates Why it's likely to be special: Hannah Hoffman's hit a slight snag in plans to roll out her Cibo per Strad ... More >>

  • Calendar

    December 22, 2010
  • Blogs

    November 3, 2010

    JAQK Cellars: Boutique Wine and Food Pairings in Jackson Square

    Lou BustamanteSmall bites designed to pair with JAQK's varietals.​The area around Jackson Square Park is heaven for designers of everything from clothes to furniture. Now the neighborhood can add wine to its list of boutique offerings. Hidden in an unassuming building is JAQK Cellars ― the n ... More >>

  • Blogs

    October 21, 2010

    Oyster Bay 2010 Sauvignon Blanc

    ​I love the fact that most stores have delegated separate areas for wines from different countries of origin. There are French, Californian, Spanish, and Italian sections, and it's funny how if there's an Australian section, wines from New Zealand are usually ― and somewhat rashly ― thrown ... More >>

  • Dining

    October 13, 2010
  • Dining

    October 6, 2010
  • Blogs

    September 29, 2010

    2009 McManis Viognier: Good with Indian Food, Perfect for Indian Summer

    ​As we head toward the end of our brief, glorious summer there's one last opportunity to drink in the cooling refreshment of a crisp white wine. The sheer number of wines that fit this description can be overwhelming, sometimes expensive, and not always rewarding. As much as the Cakebreads, ... More >>

  • Dining

    March 14, 2007

    Latest Vintage

    One good wine bar leads to another

  • Dining

    February 19, 2003

    Berlin by the Bay

    Fine German fare sandwiched between two viewings of the fine German photographs of August Sander

  • Dining

    August 29, 2001


    Barrel Fever

  • Dining

    February 9, 2000

    Hearts Afire

    Curbside Too

  • Dining

    October 20, 1999
  • Dining

    January 24, 1996

    Clattering Platters

    Bustling and informal, Le Charm is a true French bistro

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