Pliny the Younger, Russian River Brewing Co.’s super-hoppy triple India pale ale is coming to town. Its 12th-annual release is expected to bring thousands of self-proclaimed beer geeks — and their money — to downtown Santa Rosa beginning Friday February 2nd. Curious about the whole thing? Don’t want to stand in line? Follow the live updates here:
The allure of Jack London lies not only with his rakish persona and literary accomplishments, but also the mysteries he left behind.
Why did his magnificent four-level,15,000-square-foot dream house burn right before London and his wife, Charmian, were scheduled to move in? Was it accident or arson?
“As far as the house burning down, Jack and Charmian at various times were convinced it was arson,” said London biographer Jay Williams. “That’s a perfectly natural reaction to a calamity of untold proportions.”
And London, who sparred with neighbors – specifically, he fought Joshua Chauvet in court over water rights – had his enemies, various of whom have come under suspicion over the years.
A team of 10 fire forensics experts combed over the Wolf House ruins for four days in 1995 to settle the debate once and for all. Examining burn patterns and reviewing design and construction documents, witness statements and historical records, plus digital recreation of the house, they concluded that the fire was probably caused by linseed oil-soaked rags left by wood finishers who were known to have worked in the structure that day. They said arson couldn’t be completely ruled out, but it was unlikely.
Sonoman Jonah Raskin, author of “The Radical Jack London” and several long essays on the writer, including an in-depth look at the fire that destroyed London’s mansion, has a theory.
Raskin said his No. 1 suspect is “Jack London’s double,” a man who had been impersonating London, using his name to sign checks and get women to go out with him, pretending to be the reporter. The identity thief was doing everything possible to make London’s life miserable, and burning his new house would be part of a pattern, according to Raskin.
Did London, who reportedly suffered from depression, chronic pain and a slew of other health problems, die of natural causes, or did he commit suicide? Or could he have been done in by an accidental overdose of morphine?
London’s death has also prompted continuing speculation, including intimations stirred by early biographer Irving Stone, that he took a deliberate overdose of morphine. Biographer Earle Labor, one of the world’s leading Jack London scholars, has suggested that London may have suffered from bipolar disorder, a chronic depression he called “the long sickness,” before his move to the Valley of the Moon in 1905. Charmian also wrote of London’s mood swings.
But Labor believes London died of natural causes. The official report was renal failure. A consensus of medical and pharmaceutical experts who examined his symptoms concluded he likely died of heart or kidney disease that resulted in a stroke or heart attack. London had used an ointment containing mercury to treat a tropical disease he picked up in the South Seas, which could lead to kidney failure.
London didn’t behave like a man planning his own death. In fact, he had plans to see his daughters within a few days.
Biographer Williams thinks London may have died of an accidental overdose of morphine, which he had been taking for severe pain. Raskin believes any number of things could have contributed to his death.
“It does seem that Jack London was not interested in living a long life,” Raskin said. “Anybody who lived in the way he lived was not aiming to grow old gracefully.”
Close your eyes and you’d think you were in a bar on a Louisiana bayou. The dance hall is packed. The band plays zydeco, which melds French and Caribbean music styles, with accordions and washboards front and center. Dancers fill the floor, quickstepping and stomping. Beer flows, and the high-energy beat surges through everyone.
But you’re not in Louisiana. You’re in Sonoma, where a zydeco craze has taken hold.
Zydeco became a fixture in the Bay Area when black Creoles migrated from Louisiana to find work in the shipbuilding industry during World War II. With the Creoles came their music, and zydeco found a new home, gaining popularity in the 1970s and ’80s.
For 25 years, Sonoma-based Gator Beat — now Gator Nation — played zydeco, regularly selling out Little Switzerland (now Rossi’s 1906) and building a scene based on music, dancing and fun. Sonoma is also a popular stop for other zydeco bands, including the Tri-Tip Trio, featuring members of the Zydeco Flames.
Robert O’Maoilriain, known as the singer Sonoma Satchmo and owner of the Sonoma Speakeasy and American Music Hall, incorporates pop covers into his zydecoinfluenced performances, known as “swamp pop.” His bar in downtown Sonoma fills up by 8 p.m. for free, nightly live zydeco and Southern blues. Another local act, T-Luke & the Tight Suits, fronted by Lucas Dominigue (son of Gator Beat founder Richie Domingue), sells out venues with energetic, colorful performances.
“People can really connect to zydeco. The beat is accessible and upbeat, and the lyrics are relatable,” O’Maoilriain said. “It’s a timeless sound.”
And it remains as timely as ever, even in Wine Country.
Rossi’s 1906, 401 Grove St., Sonoma, 707-343-0044, rossis1906.com
Sonoma Speakeasy and American Music Hall, 452 First St. E., Sonoma, 707-996-1364, sonomaspeakeasyandamericanmusichall.com
It’s either the best of times or the worst of times, but either way, it is time. Pliny the Younger, Russian River Brewing Co.’s super-hoppy triple India pale ale is almost here. Its 12th-annual release is expected to bring thousands of self-proclaimed beer geeks — and their money — to downtown Santa Rosa beginning Friday. Here’s everything you need to know about what Beer Advocate has anointed the world’s top-rated IPA.
What’s the big deal?
Pliny the Younger is arguably the most sought-after beer in the nation, and it’s only available for a limited time: two weeks in February at Russian River’s taproom in downtown Santa Rosa, plus a limited number of other locations, mostly in California. The beer is only available on draft, never in a bottle, and is only served in 10-ounce glasses. Last year, one group of guys from Los Angeles camped out from 5:30 p.m. Thursday on to make sure they were the first to taste the freshly tapped 10.25 percent brew. Those dudes excluded, most people, especially that first weekend, can expect up to 12-hour waits. Standing in line has rules, though. No smoking, no blocking other businesses, no tents, no open containers.
What does it taste like?
According to the Russian River website: “Pliny the Younger is considered a ‘triple’ IPA, simply meaning that it is higher in alcohol and has tons of hops. The alcohol should finish at about 10.25 percent, although it is remarkably dry for the amount of malt used in the recipe. It is loaded with hop flavors, bitterness and aromatics. The hops used in this year’s recipe are of excellent quality: Simcoe, Warrior, Chinook, Centennial, Amarillo and Tomahawk.”
So, there you have it.
OK, when can I get it?
It’s all happening starting at 11 a.m. Friday, and during Russian River’s business hours every day after that for two weeks, ending Feb. 18.
Any tips to avoid the lines?
Natalie Cilurzo, who owns the brewpub with her brewmaster husband Vinnie, said that for the best shot at a short wait, the time to come is midweek during the evening. “But a lot of people want to experience the line because that’s where the event is,” she said. “It’s just a beer release that’s turned into an event on the street. A lot of people want to wait in a line; they want to tell their friends that they waited eight hours in line in the rain.”
What happens once I get inside?
For customers who wish to brave the notoriously long lines and typically crummy winter weather, Russian River has imposed a limit of three Youngers and three hours inside the pub, per person. They keep of track of this with three-tabbed wristbands — not, disappointingly, with chalk marks like meter maids. (Tabs are removed as Youngers are poured.) Some 15,000 customers will get a taste during the two-week release at the Fourth Street pub. The new limits, set in place last year, meant that for the most recent Pliny release, the brewpub only ran out of the beer once that Natalie Cilurzo could remember — a significant improvement over years past.
What if I’m not willing to wait that long?
No worries. Pliny the Younger’s close relation, Pliny the Elder, is available year-round — bottled or on tap.
You can reach Staff Writer Christi Warren at 521-5205 or christi. warren@pressdemocrat.com. On Twitter @SeaWarren.
In Sonoma chocolate is a thing. Like wine, beer and food, we’ve got a special talent for mixing cocoa, sugar and milk. Here are some of our favorite Sonoma chocolatiers…
New: Eye Candy Chocolatiers: Chocolate is Dr. Sonja Schluter’s happy place. The Sonoma ophthalmologist spends her days working with patients facing serious vision problems, primarily glaucoma. So her off-time passion for making beautiful chocolate truffles has become an outlet of beauty, precision and, of course, deliciousness.
But after 20 years practice (and giving most of her chocolate creations to friends), she’s finally opened a tiny retail shop at Sebastopol’s Gravenstein Station called Eye Candy.
Jewel-like truffles of every size and shape line the case, with flavors like passionfruit, guava, Earl Grey tea, chai coconut and cinnamon cardamom, making decisions difficult. What we love is the bitterness balancing act. Schulter uses a chocolate that’s between 54-64 percent cacao (milk chocolate has as little as 10% and extra-dark is around 80%), easing up on some of the intense bitterness of other dark chocolates.
Each of the truffles is made in the shop, with a mix of precision and creativity. “It fits my personality,” said Schluter, who has culinary training from the Ecole Chocolat in Vancouver and Callebaut Academy in Chicago. Crediting her mom, Tamara Suslov, M.D. (who founded the Eye Center in Sebastopol) for her tenacity and inspiration, Sonja brings her two worlds of chocolate and ophthamology together by donating a portion of her candy proceeds to the Glaucoma Research Foundation.
“Its a beautiful balancing act,” she said. 6761 Sebastopol Ave, Sebastopol. Open Monday through Saturday from 11a.m. to 4p.m.
CLOSED Cocoa Planet: Someone just answered your prayers. Rich, creamy, dark chocolate with “pearls” of flavor (mint, mandarin orange, vanilla espresso, salted caramel, deep dark truffle. Turns out you can get incredible flavor without all the sugar and just 96 calories per disk. This is a Chocolate Revolution! Available at Oliver’s Market, 461 Stony Point Road, Santa Rosa, (707) 284-3530 or at cocoaplanet.com.
CLOSED Recherche de Plaisir: For more than 20 years Sonoma County native Lucy Gustafson has been giving away chocolates confections by the dozens of dozens for appreciative friends and family. After making more than 500 truffles for Christmas a few years ago, Gustafson decided to enroll herself in the Ecole Chocolat’s professional chocolatier program and make her part-time passion a full-time calling.
Her popular Recherche du Plaisir, a Parisian-style confiserie (aka a sweet shop) in Santa Rosa (3401 Cleveland Ave., Suite 9, 843-3551) features truffles (white chocolate with ginger cinnamon and honey; milk chocolate with peppermint; Calvados infused dark chocolate ganache among them), butter caramels, French style macarons and an ever-growing number of other goodies. This is Sonoma chocolate at its best!
Sonoma Chocolatiers: Chocolatier David Gambill of Sonoma Chocolatiers is the guy behind some of the county’s most unusual truffles: Garlic, cheddar white truffle and rosemary goat cheese. In his Sebstopol sweets laboratory, he frets over each hand-made flavor. But rest assured, there are plenty of more approachable combinations including rose, lavender, Chambord, cherry kirsch, coconut almond, jasmine green tee and orange cardamom caramels. Sonoma Chocolatiers, 6988 McKinley Street, Sebastopol, (707) 829-1181.
Firefly Chocolates: Bean-to-bar chocolate made in Windsor. Small batch, artisan, dark chocolate made by Jonas Ketterle. Available at Community Market.
Sjaaks: Vegan, organic chocolates made in Sonoma County.
Wine Country Chocolates: Chocolate with a local flavor, this Sonoma chocolateria fills their truffles with Cabernet, Zinfandel, Port and champagne. Not into wine? How about the Elvis, a peanut butter truffle with banana ganache or a boysenberry gananche with blackberry honey? Tasting rooms at 14301 Arnold Drive, Glen Ellen, 966-1010 and on the Sonoma Plaza, 414 First St. East, Sonoma.
Patisserie Angelica: We’ll let you decide whether the creamy, decadent Better Than Sex Hot Fudge Sauce at this Sebastopol bakery actually is. What we can say is that loading it on top of ice cream or eating it right into the jar is a heaping helping of deliciousness. 6821 Laguna Park Way, Sebastopol, 827-7998, open Friday and Saturday from 10am to 5pm.
Chocolate Cow: Lots of truffles, fudge and other chocolate treats, some made in-house. 452 First St., E. Sonoma, 935-3564.
In Napa, there are a number of high-end chocolatiers as well. We especially love…
Woodhouse Chocolate: 1367 Main St, St Helena, (707) 963-8413
Kollar Chocolates: 6525 Washington St., Yountville, 738-6750.
La Foret: 3261 Browns Valley Rd., Napa, 255-1787
You forgot about Valentine’s Day? Strike one.
Then you tried to salvage it by buying your sweetie a heart-shaped box of chocolates from a store that also sells hairspray and antifreeze: Strike two.
Before you strike out, let us step in and give a hand when it comes to last-minute chocolate buying at, say Target, CVS, or really anywhere besides a chocolate shop. Not all chocolate is created equal, and when you’re spending less than $15 for a half-pound or more, chances are it’s a game of roulette as to whether its even palatable.
We’ve done the legwork by tasting seven different brands of Valentine chocolates ranging from $6.99 to $14.99 available at most large retailers.
They’re the names you know: Ghiradelli, Whitman’s, Lindt, Godiva, Hershey’s. Nothing fancy or artisan, just mass-produced chocolates that many Valentines are destined to receive this year. Among them are a few surprising standouts, completely uninspired standbys and horrifying stinkers we wouldn’t even foist on our boss.
So in this admittedly unscientific tasting of Valentine chocolate samplers, we’ve done the difficult and calorically dangerous work for you (mostly in bed, watching romantic movies). Benchmarks included whether or not there was a map of the chocolates (so to avoid the dreaded nougat), sweetness, calorie-to-worth-it ratio, consistency, packaging, appearance and whether we’d feel special getting one of these boxes.
Here are the results…
Want to read about great LOCAL chocolatiers? Me too. So click here for their stories.
Lindt Classic Assorted Chocolates, $9.99, 10 pieces
Our inner 12-year-old loved the pretty pink box, but was disappointed at the paltry packaging to chocolate ratio. If you’re a fan of Lindt’s truffles, you’ll be familiar with the sweet, creamy chocolate flavor.
Map: Yes
Calories for the Whole Box: 766
Fave Flavors: White chocolate, hazelnut, dark raspberry cream truffles
Love-O-Meter: He so gets me. Is there a ring inside somewhere? Cause the answer is yes.
Ghiradelli Sweet Hearts Premium Chocolate Assortment, $9.99, 12 pieces
Classy packaging and artisan-looking truffles neatly packed inside. They look and taste more expensive than they are, and the chocolate is not overly sweet or grainy, like other inexpensive chocolate brands.
Map: Yes
Calories for the Whole Box: 685
Fave Flavors: Chocolate hazelnut cream with toffee bits
Love-O-Meter: I’m worth it.
Russel Stover Private Reserve, $12.99, 16 pieces
This saucy heart with satin and black lace was surprisingly tasty, though heavy on the fruit creams. With a whopping 16 pieces, however, it was an impressive spread of chocolate with white, milk and dark chocolate.
Map: Yes
Calories for the Whole Box: 1,103
Fave Flavors: Raspberry caramel, honey caramel, lemon souffle
Love-O-Meter: Let’s eat these together. In bed.
Ferrero Collection, $6.99, 10 pieces
If you’re a fan of these chocolate hazelnut truffles with crunchy wafers, you’ll be stoked on this petite box. We tend to be big on white chocolate and coconut, so the Raffaello bon bons are a big fave. Interestingly, each of the flavors is made in a different country: Germany, Poland or Canada.
Map: Yes
Calories for the Box: 600
Fave Flavors: Rondnoir, Raffaello
Love-O-Meter: Kiss me, Romeo!
Godiva Assorted Chocolates, $12.99, 15 pieces
This was the biggest bummer of the lot, since I expected some pretty decent chocolate from Godiva. First off, it was impossible to tell which chocolate was what, though the flavors include milk, dark and white chocolate ganache, strawberry cheesecake and creme brulee. I’m not a gambler when it comes to mystery chocolates, but the two I did taste were overly sweet while still somehow tasteless.
Map: No
Calories for the Whole Box: 950
Fave Flavors: None
Love-O-Meter: Let’s melt these down and paint each other with chocolate.
Hershey’s Pot of Gold Premium Collection, $6.99, 13 pieces
Pretty box designed by Academy of Art University students. But who puts 13 pieces of candy in a box? Unlucky, for sure, because I was loathe to taste even one of these mystery “assorted” chocolates. The one I did was grainy, unpleasant, and fake tasting. It went back half-eaten.
Map: No
Calories for the Whole Box: 650
Fave Flavors: None
Love-O-Meter: Are you trying to break up with me?
Whitman’s Sampler, $12.99, 26 pieces
Oh, Whitman’s. From previous experience, my expectations were well managed, but even then I was disappointed. I mean, “I need to spit this out” disappointed. Only vaguely chocolate tasting, grainy, ridiculously sweet. Plus, the box was a disaster when I opened it, with several chocolates out of place. I don’t feel special.
Map: Yes
Calories for the Whole Box: 1,733
Fave Flavors: None
Love-O-Meter: I hate you, too.
From new to well-aged, where to eat right now
Delhi Belly Indian Bistro
It was a bold move to name this restaurant after a term sometimes used for an exotic travelers’ affliction (to put it gently). But the food and vibe here are nothing but delightful. Focused heavily on Northern Indian cuisine, Dehli Belly’s menu has a familiar lineup including palak paneer, daal and naan, and tandoori and tikka masala for traditionalists. But the real buzz is about the less-familiar dishes: roti and paratha (wheat breads), hariyali mali kofta (a cheese dumpling with spinach and vegetables in tomato sauce) and butter chicken. Often confused with tikka masala, butter chicken has a little more spice, a little less cream and a lot more butter. It’s tikka masala’s classier cousin.
520 Broadway, Sonoma, 707-343-1003, visit on Facebook
Hana Japanese Restaurant
For 25 years, this unassuming little sushi restaurant has served the North Bay’s most authentic Japanese meals. Working with fish flown in weekly from Toyko’s famed Tsukiji market, chef and owner Ken Tominaga is something of a sushi legend, despite the rather cramped quarters his restaurant had long occupied in Rohnert Park. Tominaga, however, recently doubled the space, adding a casual sake bar that serves some of the region’s finest sakes from throughout Japan. Hana is one of the few restaurants with its own sake sommelier, and flights of the rice wine are popular. Maybe the highest praise is that this is a trusted source for fresh uni (sea urchin) and ankimo (steamed monkfish liver), delicacies that can go very wrong in untrained hands.
101 Golf Course Drive, Rohnert Park, 707-586-0270, hanajapanese.com
Walter Hansel Wine & Bistro
The menu is Wine Country French featuring de Gaulle-era classics such as Coquilles St. Jacques (scallops with a white-wine truffle cream sauce, naughtier than a night at the Moulin Rouge); Julia Child-worthy boeuf Bourguignon, lobster bisque en croute, and a proper tarte tatin (apples in a flaky crust) with homemade caramel. Prices are steep, but the large wine selection (including many Walter Hansel wines) is impressive. Service is spot-on at this restaurant. It’s perfect for a romantic splurge.
3535 Guerneville Road, Santa Rosa, 707-546-6462, walterhanselbistro.com
Guiso Latin Fusion
Caribbean meets Salvadoran at this Healdsburg jewel box. The tiny kitchen at the former Ravenous can be slow, but the food is made with love. Jamaican jerk chicken with mango and pineapple salsa makes for tasty tacos; the Salvadoran take on the Cubano sandwich offers pulled pork marinated in citrus, with Swiss cheese, pickles and mustard. Heartier fare includes pescado con coco (fish sautéed with coconut) and slow-braised pork ribs. Don’t miss the pupusas stuffed with pork, chicken or vegetables and topped with elotitos — sliced pieces of corn roasted in jerk, butter and garlic. Save room for the quesadillita con helado, a mashup of rice and cheese bread with vanilla ice cream and hibiscus sauce.
117 North St., Healdsburg, 707-431-1302, guisolatinfusion.com
Soban Korean Cuisine
A sizzling pot of rice that continues to cook while you eat it? That’s bibimbap, a Korean comfort food. Meaning “mixed rice,” bibimbap is so hot you can cook an egg on it. It’s a signature dish at Soban in Petaluma, a recent entrant to the restaurant scene that locals say is as authentic as it gets, with homemade kimchi, pan-fried Korean pancakes, beef and pork bulgogi (marinated meats in a spicy sweet sauce), and the bibimbap made in a sizzling stone pot with pickled vegetables, seafood, kimchi, beef or chicken. Soban Chicken was just as good as a midnight snack as it was right out of the bowl.
255 N. McDowell Blvd., Petaluma, 707-796-3112, sobanpetaluma.com
Bistro 100
Comfort classics with a French twist are the signature of this cozy Petaluma bistro. Everyone knows everyone here, and if they don’t, the bistro tables lend themselves to casual conversation and knowing nods of approval as lusty plates of short ribs arrive. Most of the ingredients (and wine) are sourced from within 20 miles, giving diners a true taste of the county. Best bets include mushroom and truffled bruschetta cream canapés, Sonoma County terrine, and Cabernet-braised short ribs.
140 Second St., Suite 100, Petaluma, 707-981-8228, bistro100petaluma.com
Ca’ Momi Osteria
This “obsessively Italian” Napa newcomer focuses on authentic regional specialties. Travel through Italy with grilled rock octopus with lemon vinaigrette, inspired by Venice’s seafood bounty; imported burrata cheese from Puglia with roasted vegetables and olive oil; and oxtail stew with tomato, rigatoni, soffritto, pine nuts and raisins from the pastoral Lazio region surrounding Rome. Spaghetti is offered only “alla bottarga,” a briny dish that gets a shaving of cured fish roe — a specialty of Sardinia. Certified-authentic Napoletana pizza is cooked for exactly 90 seconds in a 900-degree wood-burning oven, dressed with simple toppings of San Marzano tomatoes, garlic and oregano, or more luxurious porcini mushrooms with white truffle cream and basil.
1141 First St., Napa, 707-224-6664, camomi.com
Basilico Cucina Italiana
This new trattoria comes from the owners of Cucina Paradiso in Petaluma. The menu is very similar, with a nice antipasti plate, exceptional beef tartare, fresh pastas and swoonworthy gnocchi with Gorgonzola-walnut sauce. Even if you’re not a veal fan, it’s worth trying the scaloppine al Marsala — a thin cut of tender veal with porcini mushrooms and Marsala wine sauce. The room can be loud and crowded with locals on weekends, but that speaks to its popularity and approachable dishes.
4776 Sonoma Highway, Santa Rosa, 707-539-0260, basilico-cucina-italiana.com
Sonoma Grille
With a nod to its past as Meritage Oyster Bar and Grill, the menu at this reborn surf and turf restaurant features many of the same dishes fans craved before. That also means a slog of more than 30 items (fewer than the previous menu) from which to choose. From fresh oysters and hefty seafood platters to pasta, roast chicken and steaks, there’s something for every taste. A new kitchen, bar and beer garden bring fresh vigor to this venerable spot.
165 W. Napa St., Sonoma, 707-938-7542, sonomagrilleandbar.com
Canneti Roadhouse Italiana
Marrying his own Tuscan culinary traditions with the best of Sonoma’s farms and fields, chef Francesco Torres has created a menu that’s both rustic and refined, capturing the best of west county’s bounty. In winter, hearty braised boar, local mushrooms and chestnut-flour gnocchi with cauliflower sauce shine. In warmer months, dishes include zucchini and mint over ricotta goat cheese and vegetable sugo with housemade pasta. Canneti boasts one of the most enchanting outdoor patios in Sonoma. Word is now out that this Forestville spot, with its modern interior and chatty bar, is worth the drive.
6675 Front St., Forestville, 707-887-2232, cannetirestaurant.com
Seasonal Sonoma Wines for Winter
Winter doesn’t mean drinking only red wines. The season also calls for refreshing whites, whether they’re to pair with local Dungeness crab and seafood stews, or to fill a longing for the taste of impending spring. Of course, it’s also the time for romantic meals and the biggest Sunday on television – the Super Bowl — when we eat and drink with abandon.
Sauvignon Blanc for Oyster Season
If you like: Halleck Vineyard 2014 Little Sister Russian River Valley Sauvignon Blanc ($35)
From the Ritchie Vineyard, a superb source for Sauvignon Blanc and Chardonnay, Little Sister is flinty and full of citrus and orange blossom character. The minimal time the wine spends in neutral oak allows the fruit to shine while adding depth. Crisp and dry, the wine has a lilting salty brine that begs for drinking with fresh oysters.
You may also like: Dry Creek Vineyard 2014 Dry Creek Valley Sauvignon Blanc ($18)
This delicious wine is predominantly Sauvignon Blanc, with small amounts of Sauvignon Gris and Sauvignon Musqué added for accent. On the palate, waxy apple comes first, followed by edgy acidity that manifests itself as fresh-cut lemon and tangerine. Fermented in 100 percent stainless steel, finishes refreshingly.
Chardonnay for Roast Chicken Nights
If you like: Migration 2013 Charles Heintz Vineyard Sonoma Coast Chardonnay ($55)
Bright and balanced, this wine from an exceptional vineyard offers a lovely combination of elegance and complexity. Opulent aromas of caramel and quince lead to a layered, lengthy and viscous palate, ending with a touch of vanilla. It’s also a great choice for buttery fried chicken.
You may also like: Balletto Vineyards 2014 Teresa’s Unoaked Russian River Valley Chardonnay ($20)
Here is a crowd-pleasing quaffer that even Chardonnay naysayers will love. Pretty and pleasingly tart, it has a fresh-squeezed lemon flavor accompanied by hints of anise, caramel apple and pear. Crisp and dry, it’s a pure wine with a lasting finish.
Pinot Noir for Valentine’s Day
If you like: Davis Family Vineyards 2013 Dutton Ranch Russian River Valley Pinot Noir ($55)
Aromas of forest floor, truffle, black tea and cardamom make this a savory and wholly compelling wine. Orange blossom, orange peel, rose petal and a sensation of crushed rock add to the complexity of this intriguing Pinot. It’s a perfect pick for a romantic evening, paired with pork tenderloin with dried-cherry sauce.
You may also like: Roots Run Deep Winery Educated Guess 2013 Carneros Pinot Noir ($25)
Rich, dark and concentrated, this hearty red has power and velocity to spare. Layers of wild strawberry and earth are wrapped in solid oak. It’s a Pinot that will appeal to fans of full-bodied wines and will make for a fine nightcap.
Cabernet Sauvignon for Super Bowl 50
If you like: Ferrari-Carano 2012 PreVail Back Forty Alexander Valley Cabernet Sauvignon ($90)
Just right for grilled sausages and other meats, this wine has smoky cigar and toffee notes on the entry. Soft, thick and rich, this reserve-level bottling is sure to please fans of full-bodied reds. Blackberry and blueberry jam provide the fruit character that complements the savory elements.
You may also like: Stonestreet Estate Vineyards 2011 Alexander Valley Cabernet Sauvignon ($45)
This wine is quite an accomplishment in flavor and complexity, given the chilly vintage and price. From high-altitude vineyards atop the Mayacamas, it delivers peppercorn, herb and mellow oak notes, and fine, integrated tannins. Graphite and cedar also figure into the mix, long with black cherry and cassis. Pop the cork when the pigs in a blanket come out of the oven.
Advice from travel advisor, Leslie Bryant.
Travel is Leslie Bryant’s passion, and she prides herself on creating amazing travel experiences, journeys, and lasting memories for her clients no matter where their travels may take them. Designing and crafting honeymoon memories is an important part of Leslie’s business.
She has nearly 25 years of experience in the travel industry and has been traveling and exploring the world since then, bringing the knowledge gained on her journeys home to share with her clients. Leslie has created relationships with industry professionals throughout the world, and with these connections and her experience, she is able to take vacation dreams and turn them into reality, creating truly extraordinary trips.
What’s the best advice about honeymoon planning for a bride-to-be?
Your honeymoon is as important as your wedding. It’s the beginning of your life together and the start of many, many memories and shared experiences. Plan your honeymoon in advance—at least six months—for best pricing and availability. Start a discussion about the destinations you might want to visit, what you want to do, and how much time you have. Set your budget, and then contact your travel advisor.
How can the services of a good travel agent help?
An experienced travel advisor can set your mind at ease by offering personalized travel planning, value for your dollar, VIP treatment, and more. The Internet is a good source for research, but it can be extremely overwhelming and misleading with all the information and choices that are available. An advisor will assist you in cutting through all the clutter and will maximize the value of any trip through his or her connections and knowledge. You want your honeymoon to be perfect, and relying on pictures from the Internet compared to relying on a professional, who has firsthand knowledge of a destination and hotel, can make a world of difference. You do not want any surprises when you arrive at your destination.
When you collaborate with a professional travel advisor, he or she will draw upon firsthand experience to craft the perfect honeymoon based on your interests, passions, needs, and budget. As a travel advisor within the Virtuoso network, I am able to use my personal connections and relationships to get my clients special amenities and upgrades, as well as exclusive access to private tours, events, and more— all at the best value for your dollar. The global expertise I’ve developed through personal and business travels and the connections I have throughout the world offer my clients extraordinary experiences with once in a lifetime moments and memories.
What are the key things to consider when planning your honeymoon?
If you’re planning a big wedding, take into consideration the type of honeymoon experience you will enjoy directly following your special day. I most often find my honeymooners want to relax, and they find that an exotic beach destination is the best fit for that goal. If you’re active and are feeling a bit more adventurous and ambitious, other destinations may suit your desires. If you’re undecided on your destination, this is where a travel advisor can assist you to choose the best options based on your criteria and ultimate needs.
What are the most common honeymoon-planning challenges?
Finding the time to plan your honeymoon with all that wedding planning in front of you can be overwhelming. This is where your travel advisor can give you the peace of mind you need, saving you time, finding the best value, and designing a honeymoon based on your criteria. Once the initial planning has begun, you can relax and enjoy knowing that your advisor specializes in worldclass customer service, with 24/7 availability before, during, and after
your honeymoon!
What are the hottest destinations and/or types of honeymoons you’re seeing right now?
Exotic island destinations such as Tahiti, Fiji, and Thailand for their amazing beaches, private island experiences, and unique accommodations such as overwater bungalows and bures seem to be the most popular right now.
Soft adventure honeymoons have remained strong on the radar, especially to destinations such as Africa, Peru, New Zealand, and Costa Rica. For those not wanting to travel as far, U.S. and Canada–based honeymoons such as Montana and British Columbia offer “glamping” experiences and majestic natural beauty. Lastly, I’m also seeing a resurgence in cultural and historical destinations in Europe.
How to Agree on a Destination
Your honeymoon is a once-in-a-lifetime experience, and the destination you
choose should be well-thought-out and, of course, agreed upon. He may want a honeymoon full of activity and adventure, but she may be thinking of relaxation on the beach and spa time. Try to compromise, and choose a destination that will allow you to relax and regenerate for a few days after the wedding—because you will be exhausted! Then, seek your activity, touring, and adventure (after
some quiet time together). Think of your favorite things to do together
and places you’d like to explore that will include something you will each enjoy. You want your honeymoon to be romantic, special, and fun—as this is truly a new beginning for the two of you in your journey through life together.
Two forks + one bite of polenta cake = friendship on the line.
Over a recent lunch nosh-fest my gal pal and I had nearly inhaled a plate of seared polenta with truffle porcini spread, mushrooms, arugula and tiny Peruvian sweet peppers ($14) at the new(ish) Franchettis Wood Fire Kitchen (1229 N. Dutton, Santa Rosa).
And that last bite? Things were about to get ugly between us. Fortunately she was easily distracted, and while I pushed her purse off the table, stole the final few crumbs to her horror.
That’s actually not at all what happened, because I’m a class act and I let her have the last bite, while secretly snarfing the rest of the crab fettucini and braised Brussels sprouts with cream and lemon olive oil ($9.75). I may have also shoved some of the spicier-than-Channing-Tatum (k)chettis’ spicy chicken (flash fried with salsa verde and Calabrian chili paste, $10) into my bag.
Chump.
Since parting ways with Rosso, Chef John Franchetti and his wife, Gesine, have been revamping their bistro menu with a lineup of small plates, salads and entrees that, frankly, are what we’ve always admired most about Franchetti’s cooking. Each day, a lineup of specials goes onto the chalkboard, so you never quite know what you’ll experience on any given day, though the fried chicken, arancini, wood-fired pizzas, roasted olives with burrata (which made me fall in love with Franchetti’s cooking way back in 2009), and breakfast skillets are in the regular rotation.
Gone are the rotisseries and focus on porchetta (which I like, but was a little limiting), instead focusing on whatever the Franchettis are getting in fresh that day.
The bonus: Pastry chef Dominique Cortara rents space from the Franchettis, so her breakfast pastries and other sweets are always on the menu. Watch for her lemon cheesecake with blood orange curd ($5.75) that’s another friendship-ender.
So, just order two.
Franchettis Wood Fire Kitchen, 1229 N. Dutton, Santa Rosa, 526-1229.
Hours: Breakfast and lunch: Monday through Friday, 9am to 2:30pm
Brunch: Saturday and Sunday: 9am to 1:30pm
Dinner: Wednesday through Sunday, 5pm to 8:30pm (last seating)
Happy hour: 4:30pm to 6pm
