John Gizzi and Diann Greco, the American Wine Society?certified wine judges at Make Wine With Us, teach wine aficionados to create their own wines using grapes harvested in Californian and Chilean vineyards. At the start of the nine-month process (California grapes in the fall, Chile grapes in the spring), winemakers-to-be assemble with fellow enthusiasts to learn the intricacies of the trade. Patrons learn to crush and destem grapes in a machine called a crusher-destemmer, named after the device's favorite Germanic metal band. Following the crushing process, a hydraulic press forces juice into barrels, where it shall remain until the conclusion of its sweet, sweet metamorphosis.
At the end of the nine-month period, newly minted winemakers lean on family and friends to fill, cork, and custom-label the finished product. Budding vintners then tote home their vintages to share with family, friends, and robot butlers with built-in carafes.
TThe professional, knowledgeable staff at Vintner’s Circle share their love of the wine lifestyle with hands-on wine classes that teach guests, family, and friends how to bottle wines, distinguish between different varietals, or pair wine with cheese. The shop’s unique winemaking courses take aspiring vintners through the accessible four-step process, which begins with choosing wine juices from a selection of more than 50 internationally sourced varieties. Participants then fill more than two dozen bottles with their own vintage. They can emblazon these bottles with custom-designed labels and colorful tops. Vintner's Circle also stocks a variety of gifts for weddings, holidays, and other special occasions, as well as wine accessories and gifts for wine lovers to enjoy year-round. Wine-education classes, corporate events, and team-building events are also on offer.
After traveling to vineyards throughout the United States and Canada during wine-tasting trips, Michele and Paul Crecca realized they could show others how to make their own wine. They founded Your Own Winery to share their passion and know-how with newcomers to the world of wine.
Today, they help hobbyists produce and bottle more than 200 varietals of wine, including cabernets, pinot noirs, chardonnays, and pinot grigios. The staff will provide free samples to help students decide what kind of wine to make. It can be a tough decision, because winemaking is a six-to-eight week process that spans from primary fermentation to bottling. Each batch makes 28 bottles, and Michele and Paul even help their clients create custom labels, which have ranged from family photos and beloved pets to cherished pictures.
Proponents of the slow-food movement, Bibi'z Restaurant and Lounge's proprietors believe that meals deserve to be savored rather than scarfed down. To that end, their chefs ensure that diners have plenty to relish: they use simple techniques to bring out flavors in sustainable and wild-caught fish, grass-fed Black Angus beef, and locally sourced organic produce, dairy, and poultry. The culinary team incorporates those ingredients into dishes such as vegetarian wild-mushroom ravioli with a butternut-squash cream sauce, pan-seared duck breast with a reduction of Asian five-spice, and gluten-free braised short ribs with a parsnip puree. In 2014, Bergen.com awarded the restaurant with the titles of Best Healthy Restaurant and Best Place for Girls' Night Out.
Hand-selected from sustainable wineries at home and abroad, organic and biodynamic wines?more of 50 of which are available by the glass?add their own nuanced flavors to meals. Barkeeps also quench thirsts with complimentary still and sparkling water filtered in house rather than taken straight from the blowhole of a whale. Each leisurely feast unfolds on Bibi'z's airy outdoor patio or in a spacious dining room replete with a fireplace and a lounge full of comfy leather chairs.
When Anthony Riccio traced his American roots to Italy and discovered his family name on a bottle of Italian wine it sparked his interest in opening his own vineyard. Anthony named Cava Winery after the Italian word for mine, which calls forth his Mediterranean pride while also reflecting the mining history of his home New Jersey turf. Behind the winery entrance's old, weathered, wooden door, this mining theme carries throughout the tasting room where yellow walls bear artifacts such as old axes, lanterns, and black-and-white photographs depicting miners. A stone angel sculpture stands guard over freestanding wood barrels in this same tasting hall, and in the barrel room, oak vessels sit snugly between rough-hewn-stone walls.
Inside the atmospheric confines, guests sip libations while nibbling on specialty pizzas, seasonal Italian-style tapas, and bountiful meat and cheese platters harvested from nearby meat and cheese fields. A calendar of events excites palates year-round with dinners, wine-and-food pairings, and festivals, which invite guests to mingle inside or spread out over the winery's rolling fields.
Experienced oenologist Deneah Bledsoe employs UC Davis training to fashion wines from the vineyards' varied varietals of grapes, all grown in high-mineral-content soil. The roster of reds and whites, as well as fruit wines, ferment and bide their time, penning memoirs as they age in oak and stainless-steel barrels. Each wine can also achieve its own identity through Cava's custom labels, which patrons design with their own artwork and heading fonts.