Why don't San Francisco's bars and restaurants showcase local wines in the same way they showcase local produce and other purveyors? In the land of locavores, wine has been left off the map. My latest (free to read) article for @JancisRobinson
Just a wine-related PSA for all y'all on Champagne Day: if you're saving Champagne for, you know, that moment...? Don't keep it in a normal refrigerator. Home fridges dehumidify the air and will dry out the cork, causing it to shrink which can make your bubbly go flat or worse.
I got a chance to sit down with Michael Cruse earlier this year and taste through the latest releases from his cult sparkling wine brand Ultramarine, as well as the wines he makes under Cruse Wine Co. Here are my thoughts on these two portfolios:
