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George Yatchisin
About Me:
George Yatchisin writes about food, wine, and cocktails from Santa Barbara, where he lives with his amazing wife, dogs, chickens, and chinchillas.
Favorite KCET Show:
Bill Moyers
My KCET.org Activities
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    It seems a series of teams of Whole Foods wine buyers show up at the winery, and each makes a blend. Then the vote to pick the one they think is most successful.
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    Not just flowers but festivals bloom in spring -- it's a prime time for wine regions to pull out all the corks, as it were. Here's how to make the most of the bacchanals.
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    Small-batch wines in California are where all the action's at.
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    Garagistes make fabulous wine right here in California, and if you want to learn more about these micro-producers, you should check out The Garagiste Festival later this month.
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    It's already outdoor eating season -- here are some inexpensive white-wine options for one of SoCal's favorite summer meals.
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    Small producing winemakers are often labeled garagistes, and it turns out Fischer actually did make his first wines, a mere 10 cases, in 1995 in his garage.
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    It was pouring in Santa Barbara, and I don't just mean the welcome rain: on February 28 and March 1 over 200 pinot noir producers took part in grand tastings at the World of Pinot Noir.
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    Wine nerds have a lot to contemplate: how robust should pinot noir really be?
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    While pinot noir and film noir rarely meet -- the later is all about whiskey, neat, of course -- pinot and film certainly do. They definitely will at the Hollywood & the Vine Seminar on Saturday, March 1.
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    The former bank consultant is one of the most sought-after wine photographers now.
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    Don't panic when it comes time to order wine. We have some tips for you.
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    A wine shortage? Higher prices? Weaker vines? KCET Food wine writer George Yatchisin talks to winemakers in Santa Barbara County about this year's water shortage.
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    Go beyond beer for the Super Bowl this year -- there are plenty of California reds that can stand up to grilled meat and nachos.
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    This year, the SBIFF has something it never had before -- dedicated wines -- that share one of cinema's founding names, Lumièr.
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    It makes you want to drink, and discover, a lot of good wine
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    Let's turn to California for our sparkling wine this New Year's Eve, thereby celebrating not just the hope of a new year but the bounty of the Golden State's vineyards.
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    One of the great joys of the holiday is there are so many appropriate tipples to savor this time of year, as there are so many traditions to celebrate. Here's a peek at just three ideas for some right time, right place pairing for the holidays.
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    A first sip of terrible sparkling wine at age 13 leads, unexpectedly, to wonderful memories.
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    Basically, all you need to do is start with this simple equation: wine + sweetener + spice + heat = mulled wine. Commence caroling.
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    Morgen McLaughlin should have one of the best jobs in the world. She's the executive director of the Santa Barbara County Vintners' Association, which is like being named mayor of Grape Town.
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    There's a kit you can order for creating your perfect wine blend: kind of an adult chemistry set.
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    We have to pick the right wines to enjoy as we eat our way through more dishes than we generally cook in a month in just one afternoon.
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    There's a certification available in California for wines that go even beyond organic or biodynamic. It's hard to get, but it's becoming a selling point.
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    How one Santa Barbara winery is changing the way agricultural labor is perceived and rewarded.
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    Reese's Peanut Butter Cups with Meyer Family California Port: Imagine the movie 9½ Weeks if it had been produced by Hershey's Chocolates.
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    When it's good, it's a lithe, lovely marvel, with everything from cherry to rose to berry with occasional hints of herbs, tobacco, and even loam in the sense you're out in a freshly dug garden and the world smells right.
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    Maybe it's just with Halloween creeping around the calendar's corner and Walking Dead stumbling back on to AMC, but I've been wondering what winery might be the best to make zombie-fighting central if it ever comes to that.
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    At that price point -- at least at Trader Joe's -- you'll want to go with the house label, believe it or not.
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    Hilliard Bruce's wines are anything but exotic; they aim for classic expressions of Burgundian grapes.
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    These digs are the Murphy family's new gathering place after Hurricane Katrina destroyed their long-time estate in Mississippi. Presqu'ile is Creole for "almost an island," which their spot on the Gulf Coast was.
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  • Entry
    It seems a series of teams of Whole Foods wine buyers show up at the winery, and each makes a blend. Then the vote to pick the one they think is most successful.
  • Entry
    Not just flowers but festivals bloom in spring -- it's a prime time for wine regions to pull out all the corks, as it were. Here's how to make the most of the bacchanals.
  • Entry
    Small-batch wines in California are where all the action's at.
  • Entry
    Garagistes make fabulous wine right here in California, and if you want to learn more about these micro-producers, you should check out The Garagiste Festival later this month.
  • Entry
    It's already outdoor eating season -- here are some inexpensive white-wine options for one of SoCal's favorite summer meals.
  • Entry
    Small producing winemakers are often labeled garagistes, and it turns out Fischer actually did make his first wines, a mere 10 cases, in 1995 in his garage.
  • Entry
    It was pouring in Santa Barbara, and I don't just mean the welcome rain: on February 28 and March 1 over 200 pinot noir producers took part in grand tastings at the World of Pinot Noir.
  • Entry
    Wine nerds have a lot to contemplate: how robust should pinot noir really be?
  • Entry
    While pinot noir and film noir rarely meet -- the later is all about whiskey, neat, of course -- pinot and film certainly do. They definitely will at the Hollywood & the Vine Seminar on Saturday, March 1.
  • Entry
    The former bank consultant is one of the most sought-after wine photographers now.