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San Francisco’s Winestock Wine Tasting Event

San Francisco’s Winestock Wine Tasting Event

Winestock SF will host a wine tasting event July 20-21

Winestock San Francisco is hosting a consumer-tasting event on July 20-21 at the Historic Firehouse 8 to celebrate wine, food and life.

The event will feature a tasting that will allow consumers to try more than 100 carefully selected handcrafted wines. According to the website, the wines selected stand out from the pack and set new standards.

Winestock San Francisco was started in Napa Valley 30 years ago. The goal is to enlighten guests on the local wine and food community.

In addition to trying many different wines, attendees will be able to listen to speakers such as Pinot winemaker Ryan Cochrane of Ryan Cochrane Wines, winemaker Sara Fowler of Peju Wines, and wine educator Stephen Sterling, VP of Marketing and Sales of Esterlina Vineyards. Master classes will also be available for those who are interested in more in-depth discussions.

Entertainment will be from a local band, A Talent for Mischief and acoustic artist Dustin Saylor.

Participating wineries and food artists include K &L Wine Merchants, Joyce Vineyards, Smitten Truffles, and many more.


How a tiny urban vineyard in San Francisco is trying to transform California wine

Christopher Renfro and Jannea Tschirch tend to vines at the 280 Project vineyard.

Carlos Avila Gonzalez / The Chronicle Show More Show Less

Christoper Renfro with daughter Ahmarie, 3, at Alemany Farm.

Stephen Lam / The Chronicle Show More Show Less

Christopher Renfro with his daughter Ahmarie at the 280 Project, a vineyard inside Alemany Farm that he farms with partner Jannea Tschirch (second from right).

Carlos Avila Gonzalez / The Chronicle Show More Show Less

On a lush, overgrown hillside overlooking Alemany Boulevard and Interstate 280, Christopher Renfro is growing a tiny, but potentially important, vineyard.

Growing wine grapes in San Francisco would be notable under any circumstances. Viticulture in the city is pretty much limited to a few optimistic backyard gardeners, a factor of both the dense urban layout and the weather &mdash grapes don&rsquot love constant fog and cold summers.

Yet Renfro&rsquos vineyard is noteworthy for other reasons, too. Called the Two Eighty Project, this tiny urban vineyard may never produce much more than a few barrels&rsquo worth of wine, but the ambitions are far bigger. Renfro is trying to make it a jumping-off point for all sorts of projects: cultivating rarely seen grapes, practicing farming that can combat climate change &mdash and, with its location near the affordable housing complex Alemany Apartments, offering a place to help local youths forge careers in food and wine.

It starts with some unusual grape varieties: In addition to familiar-enough Pinot Noir, Gamay and Grenache Blanc, Renfro has planted the Austrian variety Zweigelt. Even more daring is Roger&rsquos Red, an ornamental grape variety &mdash the sort that&rsquos typically seen not in a winery but adorning a decorative arbor. In a greenhouse, he&rsquos propagating cuttings of grapes I had never heard of, like Merlin, Alden and America.

Jannea Tschirch and Christoper Renfro, founders of the Two Eighty Project, pose for portrait along with daughter Ahmarie, on their hillside vineyard.

Stephen Lam / The Chronicle

Those last vines are still in small pots, and it may be years before they are planted outside. Once they are, the maximum capacity won&rsquot yield much, since Alemany Farm is just 3.5 acres. The currently planted grapevines comprise just a quarter of an acre last year, they yielded just two bottles of wine, though this year Renfro expects more, now that he&rsquos rehabilitated the plants.

Still, they are provocative choices.

Virtually all wine grapes grown in California are of a species called vitis vinifera, which is native to Europe. The established wine industry largely considers non-vinifera species, such as those that are native to North America, to produce wines of inferior quality. (Concord and Muscadine are two examples of North American natives.) Renfro has some esoteric vinifera cuttings in the greenhouse, like Beba, a Spanish variety, but the Merlin, Alden and America grapes are non-vinifera species, native to these shores.

It&rsquos yet to be seen whether they can make a great-tasting wine &mdash or whether they&rsquore better just as table grapes. Last year Renfro and his partner, Jannea Tschirch, fermented some Concord grapes they&rsquod foraged from a backyard on Church Street in San Francisco, and the resulting wine was, in Tschirch&rsquos words, &ldquoicky.&rdquo

Even so, the impulse to give these maligned grapes a chance speaks to a larger theme in Renfro&rsquos mission. &ldquoI like the idea of taking what other people consider trash and turning it into treasure,&rdquo he says.

Christopher Renfro, co-founder of Two Eighty Project, grills food for a Feed the People Collective event. The kitchen is located next to Alemany Farm, where he cultivates grapevines.

Stephen Lam / The Chronicle

Owned by the city, Alemany Farm is operated by a nonprofit where Renfro works part time. Renfro and Tschirch tend the grapevines there in their spare time, with help from their daughters, 11-year-old Sula and 3-year-old Ahmarie. Just over the farm&rsquos fence are the Alemany Apartments.

The idea for the Two Eighty Project grew out of Renfro and Tschirch&rsquos longtime love of wine &mdash and a sense of opportunity. Both developed a passion for wine while working in restaurants before the pandemic, he was at Liholiho Yacht Club, she at the wine bar Fig & Thistle. They also live near Alemany Farm, in the Excelsior District, and found themselves frequently driving by, wondering what was happening with the small stand of grapevines on the hill.

They&rsquod heard about a group called Neighborhood Vineyards, which had planted the Pinot Noir here in 2013, but couldn&rsquot get in touch with them. By the time Renfro finally gained permission from Alemany Farm to take over the small vineyard plot, in January 2020, the Pinot had been neglected for at least two years.

&ldquoIt looked like tumbleweeds,&rdquo Tschirch says.

Although Renfro had studied horticulture in school, neither he nor Tschirch had hands-on experience growing grapes or making wine. So he reached out on Instagram to Steve Matthiasson, widely recognized as one of California&rsquos organic-viticulture gurus, initially just to ask some questions about pruning. The two hit it off.

Two Eighty Project co-founder Jannea Tschirch feeds daughter Ahmarie Renfro next to Alemany Farm.

Stephen Lam / The Chronicle

Matthiasson sees promise in the Two Eighty Project site, despite perceptions that San Francisco wine-growing might be a fool&rsquos errand. &ldquoThere&rsquos so much dogma in viticulture about which grapes can grow where,&rdquo says Matthiasson. &ldquoAs long as it doesn&rsquot get so cold that it kills the vines, they&rsquore going to be fine.&rdquo


Chef Dominique Crenn's Highly Anticipated Bar Crenn Now Open in San Francisco

On March 13, chef Dominique Crenn opened the newest addition to the Crenn Dining Group, Bar Crenn. Located next door to her Wine Spectator Best of Award of Excellence winner Atelier Crenn, it serves as a casual spinoff of the flagship restaurant.

A wine bar reminiscent of a Parisian salon, the new concept pays homage to classic French gastronomy. Six of the eight items on the current menu are attributed to chefs that have inspired Crenn's much-lauded cuisine, including the likes of Alain Ducasse, who "donated" his tarte flambée and quenelles Lyonnaises recipes to Crenn, and many more. The items are available as a three-course tasting menu or à la carte.

Crenn Dining Group wine director Matt Montrose describes the wine program as "a global wine list of predominantly biodynamic, organic, and sustainably made wines." The 150-selection list highlights regions from all over France—mainly Burgundy, Bordeaux and the Rhône—California, Germany, Austria, Hungary, Italy, Spain, Portugal and Oregon, as well as a small selection of Port, Madeira and Sauternes—L.W.

Great (M)eats and 'Wine Stacks' at New Quality Eats Outpost

Contemporary steak house Quality Eats' third location is now open in New York City's Nomad neighborhood. The wine list spans the globe with selections from France, Italy, Germany, New Zealand and the U.S., with most bottles under $100. Olivier Flosse, wine director of the Quality Branded group, aims to offer top quality at an accessible price point.

There are 27 selections available by the bottle or by the glass, with an additional 10 selections that can be ordered as "wine stacks"—choose three wines for $48 that will be poured into stackable containers, creating one 9-ounce "bottle."

Quality Branded owns six Restaurant Award winners, including Quality Italian and Quality Meats in New York, and Quality Italian in Denver.—J.H.

What's on the Wine List at Peruvian Chef Virgilio Martínez's New Restaurant?

Renowned Peruvian chef Virgilio Martínez pushes culinary boundaries: His Best of Award of Excellence winner Central Restaurante in Lima, Peru, serves its courses based on the different altitudes at which the ingredients grow. His new restaurant, Mil, overlooks the Moray ruins, an archaeological site near Cusco, and only serves dishes and drinks made with ingredients found around its same altitude: 11,500 feet above sea level.

Where does that leave the wine list? "The concept of Mil focuses on the use of ingredients from the immediate area, and since Vitis [vinifera] is not part of that environment, wine plays a small role," Gregory Smith, wine director for both Mil and Central, told Wine Spectator via email. "But I was able to argue my way into placing eight wines on the list!"

Smith highlights wines from high-altitude vineyards in South America, including Concha y Toro Cabernet Sauvignon Puente Alto Don Melchor 2014, Bodega Colomé Sauvignon Blanc Calchaquí Valley Lote Especial 2016 and Altos Las Hormigas Malbec Uco Valley Terroir 2015. Smith will continue to look for more wines to add to Mil's inventory.—L.W.

Michael Mina Opens Another Bourbon Steak in California

The newest iteration of chef Michael Mina's popular steak-house chain, Bourbon Steak, is now open in the Monarch Beach Resort in Dana Point, Calif. It replaces Stonehill Tavern, Mina's recently closed Best of Award of Excellence restaurant.

The new restaurant was able to carry over the inventory from Stonehill Tavern, featuring gems like Chateau Montelena and Peter Michael from the 1980s and '90s. Sommelier Michelle Morin oversees the 350-selection wine list, which has a strong focus on France and the U.S., supplemented by wines from Italy, Spain, Germany and more.

Other highlights include a 20 wines by the glass and a vertical of Domaine de la Romanée-Conti Echézeaux. Classic cocktails and a tableside martini cart round out the beverage program.—L.W.

Fig & Olive Opens in Houston

Mediterranean restaurant chain Fig & Olive opened a new location last week in Houston's Galleria shopping center. The Chicago outpost holds an Award of Excellence for its 120-selection wine list, with strengths in California and France.

Fig & Olive Houston offers 129 wine selections, with 22 available by the glass. The list features the core Italian, French and Spanish wines championed by the chain nationwide, with an eye to U.S. wines. It's also the first Fig & Olive with a designated large-format section that will potentially be implemented nationally.

National beverage manager Fabrizio Nocilla says this is just the latest step in the brand's expansion. "We need to see chances and possibility, so if the right opportunity comes up, I'm sure that we will take it," he told Wine Spectator. "Houston was the right opportunity at the right time."—J.H.

Longtime D.C.-Area Restaurant Geranio Closes

Award of Excellence winner Geranio Restaurant closed March 1 after operating in Alexandria, Va., for 42 years. The restaurant had held the title since 2001 for its 95-selection wine list that focused on Italy, complementing the seasonal Italian cuisine. Owner Troy Clayton served as Geranio's chef in addition to managing the wine program. Clayton has owned several restaurants in the area but has yet to announce if another project is in the works.—J.H.

Philly Wine Week Kicks Off March 22

Next week, restaurants, bars and wine shops all around Philadelphia will host more than 100 events, including wine dinners, tastings and educational presentations, for the fifth annual Philly Wine Week.

On March 22, the Opening Corks kickoff event will feature more than 100 wines with bites from some of the city's top restaurants, including Best of Award of Excellence winner Lacroix at the Rittenhouse. The following day, Barcelona Wine Bar's Glass Pass program will offer flights of wine typically only offered by the bottle, while the Rittenhouse Hotel—home to Lacroix—will host a "mystery wine" blind tasting contest.


The story behind an SF wine delivery service born out of the pandemic

(Clockwise from top left) Dan Small, Justin Dolezal and Jeremy Castillo are co-owners of Bar Part Time. It is a natural wine delivery service based in San Francisco. Their aim is to focus on natural wines with an approachable attitude. Photographed at their distribution center in San Francisco, California on Dec. 18, 2020.

Some of the natural wines stored at the Bar Part Time distribution center in San Francisco, California on Dec. 18, 2020. Bar Part Time is a natural wine delivery service based in San Francisco. Their aim is to focus on natural wines with an approachable attitude.

Justin Dolezal (center) talks with Jeremy Castillo about an order at Bar Part Time's distribution center in San Francisco, California on Dec. 18, 2020. Bar Part Time is a natural wine delivery service based in San Francisco. Their aim is to focus on natural wines with an approachable attitude.

Jeremey Castillo models one of the Bar Part Time's branded clothes at their distribution center in San Francisco, California on Dec. 18, 2020. Bar Part Time is a natural wine delivery service based in San Francisco. Their aim is to focus on natural wines with an approachable attitude.

A turntable plays 70's music while Jeremy Castillo puts together an order at Bar Part Time's distribution center in San Francisco, California on Dec. 18, 2020. Bar Part Time is a natural wine delivery service based in San Francisco. Their aim is to focus on natural wines with an approachable wine concept.

One of the branded Bar Part Time clothes at their distribution center in San Francisco, California on Dec. 18, 2020. Bar Part Time is a natural wine delivery service based in San Francisco. Their aim is to focus on natural wines with an approachable wine concept.

One of the natural wines available from Bar Part Time at their distribution center in San Francisco, California on Dec. 18, 2020. Bar Part Time is a natural wine delivery service based in San Francisco. Their aim is to focus on natural wines with an approachable wine concept.

Jeremy Castillo (left), talks with Justin Dolezal at Bar Part Time's distribution center in San Francisco, California on Dec. 18, 2020. Bar Part Time is a natural wine delivery service based in San Francisco. Their aim is to focus on natural wines with an approachable wine concept.

(Clockwise from top left) Dan Small, Justin Dolezal, and Jeremy Castillo are co-owners of Bar Part Time. It is a natural wine delivery service based in San Francisco. Their aim is to focus on natural wines with an approachable wine concept. Photographed at their distribution center in San Francisco, California on Dec. 18, 2020.

San Francisco wine tasting pop-up Bar Part Time had a promising start, but by all accounts, it could have gone awry immediately.

The fleeting natural wine business hosted its first pop-up event at the end of February inside San Francisco&rsquos Mercury Café. It was a hit, co-founder Justin Dolezal recalls, and in no time he and his partners &mdash Jeremy Castillo and Dan Small &mdash bought enough wine to host the following event.

Weeks later, their plans fizzled when March's coronavirus shutdown hit the city. Then, things got worse when Dolezal and Castillo lost their jobs at Verjus, a Jackson Square sister restaurant (and wine shop) to lauded S.F. eateries Quince and Cotogna. Unemployed and trying to continue a side gig under a pandemic could have spelled a recipe for disaster, but that&rsquos not where this story ends.

Bar Part Time has since turned its promising pop-up into an even more promising natural wine delivery service.

&ldquoNecessity is the mother of invention, but I mean it&rsquos really the story of 2020,&rdquo Dolezal says about the business. &ldquoIt's been a crazy year for a lot of people, and we just feel incredibly lucky that the opportunity has arisen for us to do this as a result of all the insanity that's happened.&rdquo

Bar Part Time came together in an unexpected way, but the team behind it is thrilled at how it has developed thus far. Over the last several months, the trio has kept busy fulfilling wine and merchandise orders placed on Instagram or online. Just last week, Bar Part Time had more than 100 orders placed &mdash a leap from its earlier days of 10 to 15 orders every other week.

Branded Bar Part Time wine glasses at their distribution center in San Francisco, California on Dec. 18, 2020. Bar Part Time is a natural wine delivery service based in San Francisco. Their aim is to focus on natural wines with an approachable wine concept.

Simply put, Dolezal just finds natural wines fascinating.

&ldquoNatural wine to us is just more exciting,&rdquo Dolezal said. &ldquoYou get all these weird, crazy aromas and taste profiles. When you drink them, you taste all these things that you wouldn't normally think of within the standard sommelier grid.&rdquo

From Monday to Saturday, Bar Part Time offers contactless delivery all over San Francisco. Customers can expect same day delivery on orders made before 3 p.m., though if customers don&rsquot meet the 3 p.m. mark, wines will be delivered the following day. About every other week, Bar Part Time makes its rounds to service neighborhoods around Oakland and Berkeley. One perk has been that clients get free delivery as long as they order two bottles or more.

Dolezal shared that Bar Part Time wants to make its wine service feel unpretentious and unintimidating. Just a quick glance at its Instagram account shows a relaxed approach to wine that&rsquos blended with a healthy dose of humor. In one Instagram post, Castillo can be spotted flashing a large bottle of wine that&rsquos chaotically taped inside his trench coat.


R & B Cellars

From its very first note, R&B Cellars has delivered premium wines infused with the musical passion of its owners, Barbara and Kevin Brown.

Barbara, a jazz singer, and Kevin, a jazz pianist, had no idea that Kevin was launching a winery back in 1997, when he bottled 230 cases of a luscious Reserve Cabernet Sauvignon. At the time, Kevin was the National Sales Manager for Rosenblum Cellers, and he thought it would be fun to make a high-end reserve Cabernet as a side project. This first release was an immediate hit&mdashwinning critical acclaim and the Vinalies d&rsquoArgent in Paris in 2000.

From there, things just got better. Today, R&B Cellars creates a terrific, diversified portfolio of 12 high-quality wines that are value-oriented. Each wine sports a different catchy jazz-related name like, Saxy Syrah, Swingsville Zinfandel, and Pizzicato Petite Sirah. The wine bottles are graced with lovely labels presenting intricate paintings of musical notes and treble clefs by accomplished artist Mimi Stuart.

Although the Browns still consider the Cabernet Sauvignon to be the winery&rsquos flagship varietal, all of their wines receive many accolades. In fact, every R&B Cellars wine has earned at least one score of 90 points or more in major wine competitions across the country. The wines of R&B Cellars are enjoyed at a number of restaurants and retail shops across the United States, in several countries in Africa and Central America, and in Hong Kong.

R&B Cellars pours its wines in a cooperative tasting room, Alameda Point Vintners at Rock Wall Wine Company, located on an old naval airbase in the heart of the blossoming East Bay urban wine scene. The gorgeous space was created from two old airplane hangars, and the giant doors remain, revealing fantastic views of the San Francisco Bay.

For Barbara and Kevin, whose goal is simply to make wonderful music and wines that swing, life couldn&rsquot get better than this.


Step 1. PREPARE YOUR TOOLS

  • Medium Bowl: To rehydrate mushrooms
  • Fine Mesh Strainer, Cheesecloth, or Coffee Filter:For straining mushroom water
  • 2 Medium-Sized Pots:One for warming stock, one for cooking risotto
  • Cutting Board
  • Sharp Knife
  • Wooden Spoon
  • Ladle
  • Measuring Cups
  • Grater


San Francisco’s Winestock Wine Tasting Event - Recipes

PARKING
Interactive parking map (external site)

DIRECTIONS AND PUBLIC TRANSPORTATION

Grand Tasting

The weekend’s main event is the Grand Tasting, where you will meet the winemakers at the most comprehensive showing of Zinfandels and blends in the world and experience a selection of sumptuous culinary samples from restaurants and winery chefs. Your tasting journey will take you on an expedition of growing regions, winemaking styles, and latest releases. Be prepared for new activities and surprises.

Grand Tasting Food! Sharing the spotlight at the Grand Tasting are culinary creations from highly acclaimed estate chefs and restaurants. Included with admission, you will delight in these sophisticated samples paired with the wines. Other selections will inspire you to explore the hundreds of Zinfandels being served to see which one compliments the food best. Complimentary with ticket purchase.

Ticket Options

All-Day

11:00 AM – 5:00 PM
For all day ticket holders, the doors open with wineries welcoming you to private reserve, barrel samples and wines with limited availability. You’ll sample special epicurean bites from estate chefs, and enjoy relaxed conversations with celebrity winemakers about their wine and Zinfandel’s food pairing virtues.

ZAP Members $150 Early Bird through September 30 is $130

Public $180

1:00 – 5:00 PM (for ZAP members)

2:00 – 5:00 PM (public)

The afternoon tasting highlights over 500 different wines poured by 120 of the best Zinfandel producers. Throughout the tasting, you can meet many of the great winemakers—legends who have helped make Zinfandel into California’s cult grape and the rising stars carrying Zinfandel into the future.


Leave Plenty of Time to Experience Each Winery

There’s nothing worse than having to cut short an appointment because you didn’t leave enough time in between tastings. These days, ridesharing options are more prevalent, especially in the Bay Area, but Ubers and Lyfts in Napa and Sonoma can be unreliable on weekends, especially when all of San Francisco heads to wine country and hundreds of smartphones are vying for the handful of drivers available. It could take half an hour to hail a car that you expected to get in five minutes𠅎ven longer if you’re tasting in the mountain appellations. So, if you’re planning to rely on ridesharing leave ample time between visits. Your best bet is to book a private car service or a designated driver.

If I come off as a bit harsh, or if I’ve struck a nerve, know that it’s only because I care deeply about your experience, and I’ve had my own share of embarrassing moments. A visit to wine country should leave you feeling wonderful, having ridden on red, white, and sparkling waves of joy𠅎very tasting memorable, every moment unique, and best of all, no embarrassing faux pas.


Step 2. PREPARE YOUR TOOLS

  • Cocktail Shaker: Or you can use a wide mouth jar or water bottle with a sealed lid
  • Measurement Tools:A jigger, shot glass, or tablespoon (2 tbsps = 1 oz)
  • Knife & Cutting Board:To cut your citrus
  • Muddler:Or a w ooden spoon
  • Glassware: We’ll be making two cocktails so you’ll need two glasses
  • Citrus Juicer:Optional


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