Unauthorized

Thomson favors Italian grape varieties and makes astoundingly good Barbera and Nebbiolo under her own label. She employs Old-World methods in the cellar, including extended aging in 600-liter casks for...

As the name suggests, the Santa Rosa Plain neighborhood is the flatter region of the Russian River Valley. Most of these vineyard sites are heavily dominated by the clay-based Huichica...

I’ve been living in Santa Rosa for four and a half years now, and I am continually impressed by the ever-evolving food and drink scene in our town. New restaurants...

In the world of California wine, a single-vineyard bottling denotes that 95% of the fruit must be sourced from that vineyard. But what then, does it mean when a bottle...

Throughout the years, the bakery changed hands and names many times, but one thing remained: its presence in the community and consistent supply of wonderfully delicious fresh breads and baked...

Curtis Marsh pairs a wild venison back strap from an 8 pointer stag bagged by Central Otago winemaker, Tim Kerruish—cooked with local wild thyme—with the wild-fermented Folding Hill Orchard Block...

Living in wine country, one might wonder why visit a wine bar when you can go directly to the source? With hundreds upon hundreds of wineries in Northern California, the...

Nine years ago, long-time friends and collaborators Claire Parr and Bobbii Jacobs founded “Live in the Vineyard” because, Parr says now, “our artists needed to be hugged by life.”...

Over the past couple of years, I’ve developed a fondness for natural wines. And by natural wines, I don’t mean foul-tasting, positively odd, aquarium-water-like wines, which is what I thought...