Founded in 1993, Witch Creek Winery has racked up a multitude of awards for its handcrafted wines, especially its 12 red varietals. Soak up the sun at the original Carlsbad location near the beach, or take in the picturesque scenery of the mountain-nestled Julian storefront while you sample five to seven wines during a tasting ($5). A courteous staff member will tell you about the grapes you're gobbling, guide you through the flavors, and remind you to floss. Then you'll be free to grab grapey goodness such as the 2006 Reserve Cabernet Franc ($30), which blends hints of cherries and rhubarb, or the 2007 Lodi Zinfandel ($32), which emits soothing aromas of pepper, cinnamon, and eternity. Or, pick up Witch Creek’s 2008 CB Viognier ($20), which wakens senses with peach and floral flavors.
The idea for California Fruit Wine was hatched in 2009, when a friend of Alan and Brian Haghighi introduced the twin brothers to small batches of homemade fruit wine. Since those first sips, Alan, Brian, and their older brother, David, have continued to help wine drinkers break free from grape-based conventions, utilizing such fruit as peaches, strawberries, plums, and pumpkins as the foundation for an ever-growing arsenal of flavors. From dry to sweet, the winery fills glasses with unique bouquets, and—like the microbreweries throughout Vista Business Park—buys its ingredients from local sources rather than growing them or stealing them from the refrigerators of napping bears. California Fruit Wine's spacious facility, which is stocked with a stage, bar, and pool table, can also be rented out for parties and private events.
At the helm of his urban winery in the heart of the Cedros Design District, winemaker Adam Carruth handcrafts award-winning wines, including the 2011 San Francisco Chronicle Best in Class Alexander Valley Cabernet, from grapes he fastidiously collects from all over California. His team handles the production of each varietal from crush to finish, aging juices in barrels that line the walls of the industrial-chic tasting room. The final products—which range from a crisp sauvignon blanc to a bordeaux-style Surfing Madonna—slosh into customized stemware for patrons’ enjoyment seven days a week. Also in the tasting room, guests can peruse the exhibited work of local artists, break into crunchy baguettes from Bread & Cie or nibble on cheese.
The sounds of conversation and laughter compete with the clinking of glasses in The Wine Artist’s lofty venue. The space sprawls over 2,500 square feet, with plenty of room to host wine tastings, networking events, and cooking classes. During these classes, students perch on wrought-iron stools around marble countertops as they learn to prepare food with wine or the cuisine of faraway countries such as Italy, Thailand, or Narnia. Afterward, they savor their creations amid the pale tiled floors and dark-wood accents of the Tuscan-style space.
Though it has no legal bearing in the U.S., the Bavarian Purity Law of 1516 is gospel at Newport Beach Brewing Company. It stipulates that only three ingredients should be found in beer: barley, hops, and water. Brewer Derek Bougie sticks to this 16th century decree when creating all of Newport Beach's beers, which include hefeweizens, pale ales, and the comically named Crash with RYEality IPA. And the Bavarian approach pays off: Derek's beers have earned the brewery two bronze medals, two silver medals, and one gold medal at the Great American Beer Festival.
While Derek sticks to tradition, Newport Beach's head chef, Gabriel Beltran, prefers putting an contemporary spin on classic bar food. Made entirely in-house, his cuisine ranges from bourbon stout salmon, 1/2 lb. Harris ranch raised burgers, and fish and chips to brick-fired, garlic-crusted pizza topped with macaroni and cheese. His innovation even extends to desserts such as calzone filled with white and dark chocolate. Beer-fueled feasts unfold in front of Newport's HD televisions and 101-inch flat-screens, which stay tuned to the latest sports and weather reports from neighboring planets.