Recently in SoCal Spirits
SoCal Spirits:
Wine and tomatoes? Do they work together?
SoCal Spirits:
"It's the Run DMC of pinots."
SoCal Spirits:
The winery that looks as pretty as its product tastes.
SoCal Spirits:
"Twenty years ago if we did this tasting it would be about oak. Since then people backed off the oak...maybe because the barrels are $900 each now."
SoCal Spirits:
Some winemakers will let you taste their unfinished wine ... it all feels very illicit!
SoCal Spirits:
"We're not manipulating the wines much, but there's a great level of care. What's necessary is to preserve the quality of the fruit."
SoCal Spirits:
I like to think of petite sirah as the bastard love child of cabernet sauvignon and zinfandel after a night they both imbibed too much of each other.
SoCal Spirits:
A recent wine event offered a lesson in pairing pork with light quaffs.
The Public Kitchen:
It's good to have a large repertoire of drink recipes.
The Public Kitchen:
Can you handle the heat?
The Public Kitchen:
Make a Thai-inspired cocktail with chilies and coconut.
The Public Kitchen:
Aperol is made from fruits and herbs, and orgeat from almonds and sugar, so this tastes like an easy drink ... but be careful, she'll trick you.
The Public Kitchen:
It's hot out again, so it's the perfect time for a drink like this.
SoCal Spirits:
Some folks want you to think not just of Bobby Wine but wine itself when you think of baseball.
SoCal Spirits:
A music producer is now rocking the reds in Paso Robles.
SoCal Spirits:
This Fourth of July, celebrate by drinking great, local craft beer.
SoCal Spirits:
With summer officially here, we've found three great beers to help kickstart the season.
SoCal Spirits:
"The wines of the Central Coast have always been drinkable, and then they got good, and now, we have entered into an era of stellar wines."
SoCal Spirits:
Big Bear Mountain Brewery offers basic beers in a lovely mountain atmosphere.
SoCal Spirits:
A new documentary follows four would-be master sommeliers through the rigorous testing process.
