Bob Rawson and Fred Dick take a serious, hands-on approach to the technical aspects of making food-friendly, reasonably priced wine.
Crush season means taking delivery of grapes, de-stemming and crushing them, by foot or machine, and getting the fermentation started.
East Bay winemakers’ choices for Valentine’s Day imbibing run the gamut from bubbly to deep Zins, and to eat: anything from oysters to Girl Scout cookies!
Covenant is making its first wine in Berkeley after moving from Napa — kosher, but not just for Jews says co-owner Jeff Morgan.
Berkeley greenlights new high-end restaurant for the Elmwood; also new to East Bay: Gogi Time and Tierra Mia Coffee.
Joining the drinks boom sweeping the East Bay, a new business focused on artisanal mead is set to open in west Berkeley’s “drinks district.”
Urbano Cellars is throwing a grad re-opening party on Feb. 4 to celebrate its move into its near headquarters on Fourth Street in Berkeley.