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Dry Creek Valley

Down on the Wine Farm

Anneli Rufus | Posted 07.23.2013 | Taste
Anneli Rufus

So the next time you raise a glass of something very aromatic, very elegant and very expensive, remember to toast the folks driving the tractors. Toast their colleagues who dig dirt and shovel dung. All of that, plus sweat and passion, ended up in your glass.

Acid & Smoke: The Styles of Sauvignon Blanc

Richard Jennings | Posted 04.16.2012 | San Francisco
Richard Jennings

What white wine goes well with a wide range of foods, from salads to seafood and many cheeses? Sauvignon Blanc. And what's one of the best values you can find on any restaurant wine list? Yup, again, Sauvignon Blanc.

Zinfandel Styles: Sublime to Ridiculous

Richard Jennings | Posted 04.02.2012 | San Francisco
Richard Jennings

Zins, especially those made from low yielding, ancient vines can be as complex and balanced as any red wine. Others, however, are extremely high-alcohol fruit bombs.