By sampling many decades’ worth of Napa bottlings at St. Helena’s Press restaurant, writer Emily Kaiser Thelin goes on a kind of liquid trip through winemaking history—and learns that once upon a time, even the valley’s famously polished Cabernets were once surprisingly rustic.
A dozen in-depth interviews with 12 of the nation’s premier minds in food, cocktails—even salt, from master brewer Garrett Oliver to ice cream maven Jeni Britton Bauer.
The duo behind Free Flow Wines is teaming up with some of America’s best winemakers to sell excellent reds and whites in kegs. Here, they tap the good stuff at a party in Sonoma with recipes from chef Mike Lata.
There’s nothing dry about these five vibrant takes on a favorite fizz.
Seven California brews that beer cognoscenti are foaming over.
Mark Tarlov made a small fortune as a Hollywood producer, and he’s set on spending it to establish his new winery, Evening Land. Now, he’s making world-class bottlings and creating house wines for America’s biggest chefs.
Dennis Leary’s takeover of the House of Shields, one of San Francisco’s coolest old bars, was as artful as a classic cocktail — stirred by hand, and ever so slowly.
Americans have been making whiskey for longer than the States have been United. But, spurred by changes in the laws, a passion for local ingredients and a love of history, craft distillers are now producing exceptional spirits. Whether making whiskey out of beer or bottling unaged white whiskey (a.k.a. moonshine), these are some of the most creative new talents.
