Blog

Rosé Springs into Season

It’s spring and that means get out the Rosés. Here at Locals we have a flight of 4 to tempt you with. The first is a brand new SPARKLING Rosé of Pinot Noir from the folks at Treasure Hunter Wines. Because they wanted a try Cava they went all the way to Spain to source…
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Bottle Shock

Many times I get asked about the term Bottle Shock” and its impact on wines. It in its benign form bottle shock refers to the confused state when wine is removed from barrel to bottle and usually gets a last adjustment prior to cork placement. This adjustment can include SO2 (sulfite) and or a last…
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How our Weather affects the Grapes

Recently a number of you have asked me what effect the warmer than usual weather will have on this season's harvest. It's a great question and for answers I went right to the source: our growers and winemakers. Again I am reminded of the great relationship that exist between Locals and the wineries. Our wineries…
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Heard in the Tasting Room — PETILLANCE

“Pétillant Naturel” wines were apparently quite the in thing this year among wine nerds. Pet Nats as they are over-cutlely coined are low alcohol wines—usually whites or rosés—frequently fermented only by the yeasts that are naturally present on the skins, then bottled as soon as or even before that process is complete, usually with a…
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Crush!

Grape truck pulling through the 128/Geyserville Ave intersection (right outside Locals) Geyserville is buzzing with harvest traffic.  This is by far the busiest time of the year in the wineries--the fruit is picked, transported to the winery and "crush" begins.  Here are some simplified steps involved in the process: Red Wines First, pick the grapes…
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Savvy on 1st

As you all know, Sonoma County has a lot of great eateries, and now an exciting new restaurant has opened up that is especially near and dear to my heart. My very good friend Kristine Bodily-Gallagher recently opened a lovely place called “Savvy on 1st”. It’s in rapidly up-and-coming Cloverdale—and, you guessed it— it’s on…
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Jolee Jane’s Jewelry

It’s been almost a year since Jolee Jane, our jeweler-in-residence—or just “Jane” to her friends here at Locals—moved back down to San Diego to be nearer to her first grandchild. Happily we are regularly re-supplied with new collections made from her eclectic mix of raw gemstones, leather, feathers, antlers, old photographs and slogans hand punched…
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Pork Chops with Cherry Sauce

Pork and cherries are a great way to enjoy all those summer cherries. Enjoy this recipe before the short fresh cherry season ends! 2 tablespoons vegetable oil. 4 (8 ounce) bone-in pork chops Salt and pepper ¼ cup butter ¾ cup sliced shallots 1 ½ cups fresh cherries, pitted and halved 2 tablespoons red wine…
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The Best Kept Secret

Winter in Wine Country is “the best kept secret”-- at least that’s what I’ve always thought. I landed here in Sonoma County 8 years ago (almost to the day), and I have been working in the wine industry ever since. This means my career, and that of many others who work in Wine Country, relies…
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Codfish with tomatoes

Bacalao a la vizacaina is yet another example of the very tasty yet very simple dishes thatcome from the northern Spanish region of the Basque Country. It is one of the most popular Christmas dishes in Mexico. The main ingredient of Bacalao a la vizacaina is codfish. Cod is perhaps one of the most consumed…
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Vegan Curried Roasted Cauliflower Soup

With Fall in full swing its a great time to explore new rich soups for chilly evenings. The following soup is so rich and creamy you will be surprised that it is made without cream. And the smells that fill the house as you are making it are an added bonus! Ingredients: 1 head Cauliflower…
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Dia de los Muertos (DAY OF THE DEAD)

Day of the Dead is a Mexican holiday celebrated on October 31-November 2 of each year, is a celebration in honor to women, men and children who have passed away, this a tradition that has roots nearly 4000 years old. Dia de los muertos expresses the beauty and mystery of life and death. For many,…
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Thousands Throng To Downtown Geyserville

Earlier this year we were almost into the Spring before any measurable precipitation fell. The recalcitrant high pressure ridge sitting off the West coast for 13 months had growers predicting dire yields, indeed it was imminent that irrigation would no longer be feasible for acres and acres of vineyards all over the region. Come the…
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Week 5 Harvest 2014

Ok...by now it is all a blur of processing grapes as they are picked, pressing the grapes that have turned into wine, and punch downs...ALWAYS punch downs. There are a couple things that distinguished this week from others at harvest...we got our new French oak barrels and we had rain...nothing stops harvest, not even rain…
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Prickly Pear

Have you ever eaten prickly pear?. If you have not, you should consider it next time you see them at the farmer's market, prickly pear is a cactus with jointed stems and oval flattened segments, having barbed bristles and large pear-shaped, prickly fruits. This fruit is fruit is very common in Mexico which is known as "tuna",…
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Week 4…Harvest 2014 – We Have WINE!

We have WINE! The first fruit, Pinot noir, to come into the winery has now evolved into wine! I noticed that the cap of grape skins was falling on a small fermenter yesterday morning. By the end of the day it was completely submerged and we had wine. It tastes very fresh, with tart cranberry…
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Week 3…Harvest 2014

A thrilling and exhausting week it was! I had some of my first 10 hour days and we saw the first obvious signs that fermentation has begun. Harvest is a big, messy chaos of receiving and processing fruit, managing fermenting fruit, cleaning incessantly, and still dealing with all the other daily tasks of a small…
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Second Week….Harvest 2014

As predicted, the beginning of harvest week for us started with bottling all the 2013 Chardonnay.  As a small, family owned winery, most of the bottling is done in house and only very large lots require a bottling truck company.  We finished up in two days bottling nearly 500 cases of wine and we were…
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