Wine Tasting in San Leandro


Select Local Merchants

  • Rock Wall Wine Company
    facet: Main type: Traditional locale: en_US title: Rock Wall Wine Company facet_type_id: 4ac1d5f0-5f37-1032-9f3c-a24f6d00858e html_text: |- Alameda Naval Air Base's Building 24 once housed the latest fighter craft, ready to leap over the stone tidal wall to the south and enter World War II's Pacific Theater. Now the facility's vast, climate controlled interior serves a gentler purpose. It hosts the father and daughter winemaking team, founders and industry veterans Kent and Shauna Rosenblum, who draw grapes from all of California's richest soils to mix and ferment them on San Francisco's doorstep. Taking inspiration from the harbor fortifications still visible in the surf, they call themselves Rock Wall Wine Company. They put the full 40,000 square feet of the former hangar to use, fermenting grapes in the cellar, loading and draining barrels, and hosting events to show off their collection of more than 30 wines. When they roll up the doors, views extend to the San Francisco skyline, a sunny vision which pairs nicely with Cabernet Sauvignon grown in Napa Valley or Zinfandel harvested in Contra Costa County. The combinations of grapes from all over the state have won a steady stream of awards.
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    2301 Monarch St
    Alameda, CA US
  • Irish Monkey Cellars
    For good times and great food, head on over to Oakland's Irish Monkey Cellars. Patrons are provided with sufficient parking nearby. Bicyclists will also find lots of space to safely lock up their bikes. Irish Monkey Cellars may cost you a little bit more than some spots, but this deliciousness is fairly-priced (and well worth the few extra bucks). The 21st-century is here at Irish Monkey Cellars. Enjoy our emerging cashless society by paying with any major credit card!
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    1017 22nd Ave
    Oakland, CA US
  • Two Mile Wines
    If you have a hankering for something extra tasty, sample the menu at Oakland's Two Mile Wines. Two Mile Wines is surrounded by endless parking options. Cyclists will love the spacious bike racks outside of Two Mile Wines. Customers should be prepared to spend around $30, but more importantly, they should be prepared to enjoy a great meal.
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    477 25th Street
    Oakland, CA US
  • Chouinard Vineyards
    For an entree that scores high on the taste test, try one of the many options available at Chouinard Vineyards in Castro Valley. Driving to Chouinard Vineyards? Check out the nearby parking selections and park with ease. Your bill at Chouinard Vineyards will typically run less than $30 per person, so bring the whole gang!
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    33853 Palomares Rd
    Castro Valley, CA US
  • Jc Cellars
    Owner Jeff Cohn of JC Cellars has always been interested in the world of wine, but it wasn't until he tasted a Chateauneuf-du-Pape that the cosmos unfurled before him. "To go from tasting only single varietals to a blend really opened my eyes," he wrote in his bio. He started crafting his own wines and tinkering with production methods, experimenting with different yeast strains. Cohn eventually produced the 2003 Rhodes Vineyard Zinfandel, which was named number three on Wine Spectator's Top 100 List—the first time a California Zinfandel had even been in the top 10. Now, Cohn curates a roster of 21 vintages based on Rhone grape varietals at JC Cellars. The wines are the product of both his own production techniques and time-tested French methods. Visitors to the cellars can gaze upon the aging barrels during tastings led by seasoned wine educators, before taking a bottle home to christen a life-size replica of the Millennium Falcon.
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    55 4th St
    Oakland, CA US
  • Urban Legends Cellars
    Five Myths Dispelled at Urban Legends Cellars Urban Legends Cellars operate in a pretty unlikely location for a winery: a former industrial building that sits right on the water. The Oakland winemakers work far from arable soil, but that doesn’t deter them. In fact, it spurs them on in their mission to dispel some of the myths and legends about what good wine is, and where it comes from. Below are five common fallacies about winemaking that the vintners Urban Legends are shattering: Wine must be made next to the vine its grapes grow on. While there’s something to be said for freshness, local soil can be as limiting as it is liberating. Grapes that grow well in one place may not thrive in another, and vice versa. Working outside the bounds of wine country, Urban Cellars’ team gets their grapes wherever they please, and always from a region that produces particularly fine specimens. Winemakers should focus on a single grape. It’s true that, given different seasons, soils, and fermentation methods, a single grape can produce a myriad of complex, nuanced flavors. This explains why many winemakers prefer to take a limited focus. That being said, it’s untrue that a broad approach that ropes in multiple grapes diminishes the quality of the winery’s final products. Urban Legends’ producers prove that, working with a variety of grapes seasonally to produce a wide and diverse range of wines that all taste good. Innovation has no place amongst fine wines. As far as being a wine-producing nation, America is a youngster. That may explain why some U.S. winemakers aren’t as tied to tradition as their European or Spanish counterparts are. That’s certainly the case for the folks at Urban Legends Cellars, who are constantly experimenting. By placing flavor above history, they’re able to produce some truly unusual and exciting wines. A rose can’t be complex. Oft reviled and dismissed, rose has made quite the comeback in recent years, going from a sickly-sweet soda pop equivalent to something at once dry and refreshing. Part and parcel of this revolution is Urban Legends Cellars’ Rosata di Barbera. It pays homage to its fruity forebears with a sweet nose, but boasts a smooth body with a citristy finish that doesn’t overwhelm the palate. Rieslings must be sweet. Another varietal known for its sweetness, Rieslings also get a bad rep. The team at Urban Legends seeks to change that, constantly sampling their Rieslings throughout fermentation to catch it at the exact moment when sweetness and acidity come into perfect balance. When they taste what they’re looking for, they immediately chill the whole batch, putting a halt to the fermentation process. The whole operation has to move pretty quickly, and requires confident, experienced hands and palates to pull off.
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    621 4th St
    Oakland, CA US

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