4 Dry-Farmed Wines from Sonoma to Try This Fall
As we come off a second season of punishing drought, more Sonoma winemakers are looking to traditional dry-farming methods as a way to increase their vines’ resilience.
As we come off a second season of punishing drought, more Sonoma winemakers are looking to traditional dry-farming methods as a way to increase their vines’ resilience.
Fall is cider time. Here are a few favorites to sip as the leaves turn red, yellow and orange.
Vineyard workers are deemed “essential” by the state, meaning their jobs continue even in times of crisis. The collision of fire season and grape harvest now increasingly forces workers to risk their health, and sometimes their safety, to bring in the crop.
The owners were looking for a weekend retreat with a warm summery climate and good food and wine nearby — the fact that there was space for an on-site vineyard was a big bonus.
A few of our favorite outdoor dining spots, featuring covered and heated patios.
Four long years in the making, Chef Dustin Valette’s epic restaurant concepts The Matheson and Roof 106 have finally opened to the public.
Warm focaccia, buns filled with pastry cream, Italian-inspired sweets and more are on the menu. Plus, pizzas and piadine, meatball subs and chicken Parmesan are coming soon.
The farm practices and teaches African agricultural skills that have endured and evolved despite centuries of slavery and diaspora.
From melon and hop barns to a popular wedding venue, make a day trip to explore these historic buildings in Sonoma County.
The low-calorie Scottish-style “soft ale” is also unique in that all the gluten is removed from the beer and it contains no sugar.