Let me start off by saying that this wine is my definition of a “Daily Drinker.” Not only is it easily accessible, both in price and on the palate, but it comes in a cute little half bottle at my local Whole Foods Market. I’m a big fan of the half bottle for a during the week drink — think of it as portion control. You know when it’s only Tuesday, but you really want a glass or two of wine, but you really don’t want to open a whole bottle and make vinegar for the weekend? Yeah, that’s when half bottles are awesome. And when the flavor profile is easy on the palate, well, that’s just bonus points.
Little did I know that my weekday, “Daily Drinker” actually has a bit of a story and a little more depth than I originally gave it credit for…
Rhone Rangers, a non-profit organization, is dedicated to promoting American Rhone-style wines, supporting the winemakers who choose to put a New World spin on Old World wine, and — of course — educating the public about the unique and versatile wines produced from all of this research and labour. During the 2016 Rhone Rangers Seminar and Grande Tasting in San Francisco, I had the privilege to learn directly from local, West Coast winemakers who work to move beyond common “Syrah-stereotypes.”
I love love love making bread. Love it. I love the way the yeast smells as it ferments. I love the way the dough feels when I’m shaping a loaf. I love the smell of fresh bread right out of the oven. And most of all I love the taste and texture of good homemade bread.
I’ve been experimenting lately with different breads. I’m not going to lie, it can be hard, time consuming, and tiring. But these experiments are well-worth it in my opinion. So, I wanted to put together a few tips and tricks I’ve learned along the way. Below are links to a few of my stand-by, basic (read: easy/cheats guide) bread recipes as well.
Fernet, an Italian type of amaro (an herbal liquor), is a standard mixer in most San Francisco bars. But when fernet enthusiasts Max Rudsten and Ben Flanjnik (winemaker and star of ABC’s 16th season of The Bachelor) had a Coachella-chance encounter, a true Northern California blend was created, exemplifying the collaboration of California’s fresh produce and “the spirit of San Francisco.”
Although this wine is a bit pricier than what I’d normally deem a “Daily Drinker,” I find that I can’t help but come back to this wine again and again. Delicious, accessible, reliable, it’s the kind of wine that when I know I want it, I just make a bee-line for it. Price be darned.