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.”
See the Full Review at DrinkMeMag.com
Fernet Francisco is currently being served in bars throughout the SF Bay Area and bottles can be bought at select stores. Find Fernet 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.
This is just a fun little sauce I came up with and have developed slowly, experimenting with seasonings and accompanying main dishes each time I make it. I think I’ve finally got it down and am ready to share.