Bernard's Wine Gallery, a wine store with thousands of old and rare fine wines for sale, welcomes both wine neophytes and grizzled oenophiles to sip from its fine vat of liquefied vinefruits. Bernard Rosenson, who owns Bernard's Wine Gallery with his wife Cynthia, also owns Coquelicot Estate Vineyard, the organically farmed vineyard featured in this tasting. Six Coquelicot wines preside in the elegant tasting room, including the 2006 Bordeaux Blend, which won a gold medal at the 2010 San Francisco Chronicle wine competition for its dark, complex taste. Guests will swirl and sip in luxury, blissfully whisking away memories of Twilight Zone episodes where clubs of giant wine bottles attended a human tasting. Tastings run from 4 p.m. to 8 p.m. on Thursday, Friday, and Saturday.
Eighty-one-thousand vines grow across Malibu Family Wines' 90-acre vineyard, producing eight varietals in total, including cabernet sauvignon, sauvignon blanc, and malbec. Once bottled and corked, many of the vineyard's Semler and Saddlerock wines end up at the tasting room in Los Olivos, a homey space with indoor and outdoor seating, occasional live music, and a large wooden tasting bar where customers are free to smell, sample, and swirl away. Those who enjoy the wines can rejoice knowing there's more where that came from?the vineyard expects to increase its vine total to 100,000 in the near future.
At Riviera Calabasas, chefs draw from local, seasonal ingredients to create dishes inspired by Italian, French, and Spanish cuisine. They even add Asian and South American twists. The result is a menu that features recognizable pillars, such as pasta, steaks, and fish, decorated with delicious flourishes. Chefs coat tender fillets of Scottish salmon in a crisp potato crust, garlic-infused lobster sauce, and vegetables that are seasonal—like freezing rain in winter or falling down despite wearing a classy outfit in winter. And Riviera Calabasas brings plenty of class to the table: white linens drape tables, and earth-tone walls reflect the warm yellow light of fixtures hanging over black-and-white booths in the carpeted dining area.
A full bar showcases wines by the glass, imported and domestic beers, cocktails, and cordials, whereas Sunday brunch presents eggs benedict, a pancake bar, french toast, and breakfast pizza. The Riviera Calabasas team doesn't neglect its guests' health concerns, though—its alternate menu catalogs a slate of gluten-free, vegan, and vegetarian options.
Agua Dulce Winery unfurls its trellised vines and winemaking facilities across 90 acres of the Sierra Pelona Valley, effectively extending wine country a few hundred miles south. The grapes rely on the region's cool evening breezes and alluvial soils to maintain the earthy, peppery flavors and restrained acidity that characterize the region's wines. Medium- and high-toasted barrels from France, Hungary, and the United States each lend their own influence to the freshly fermented creations, aging the juice and subtly tweaking the flavorful interplay of rich fruit and restrained spice.