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Get To Know The San Francisco Bay Area Wine Region

You know the San Francisco Bay Area for San Francisco’s cable cars, Berkeley’s counterculture history and Oakland’s creative scene. But did you know it’s also home to numerous San Francisco Bay Area wineries?

Golden Gate Bridge

This area offers a unique blend of urban wine tasting and historic vineyards. Simply put, San Francisco Bay Area wineries are a must-know destination for wine lovers. 

Stretching from Vallejo in the north to Gilroy in the south, this diverse wine region has a mix of climates, grapes and styles. Whether heading on a day trip to the vineyards near San Francisco or exploring a tasting room in the city’s heart, there’s much to explore in the San Francisco Bay AVA.

Discover California Wines is an initiative by Wine Institute, an association of nearly 1,000 California wineries and wine-related businesses. So you can trust that we are knowledgeable when discussing California wine, including the San Francisco Bay AVA.

Here, we’ll uncover the region’s surprising history, discuss what makes it unique and discuss its commitment to sustainability. We’ll also share a recipe for Kale Gnocchi and the best California wine to pair with it!

wine tasting bay area

A Rich History Of Wine

Wine has been a part of the Bay Area’s history for centuries. Spanish missionaries planted the first vines here in the late 18th century, but the modern era of winemaking took off in the mid-1800s.

By the mid-19th century, regions like Livermore Valley and Santa Clara Valley produced award-winning wines, helping establish California as a serious wine region. Today, many winemakers continue to build on that heritage, crafting wines that reflect the region’s unique terroir. In the 1980s, a new wave of urban winemakers, led by pioneers like Edmunds St. John, started crafting high-quality wines in city settings, using grapes from surrounding regions. 

Defining The San Francisco Bay AVA

The San Francisco Bay AVA, established in 1999, is a federally designated American Viticultural Area (AVA) encompassing nearly 1.5 million acres surrounding the Bay Area, of which 1,700 are dedicated to vineyards. Carolyn Wente, President of Wente Vineyards, was a driving force behind the creation of this AVA. 

The AVA includes Alameda, Contra Costa, San Francisco, San Mateo and Santa Clara counties, and parts of San Benito, Santa Cruz and Solano counties. It includes six recognized sub-AVAs: Contra Costa, Lamorinda, Livermore Valley, Pacheco Pass, San Ysidro District and Santa Clara Valley. By the way, it doesn’t include the Santa Cruz Mountains AVA, which stands alone.  

What Makes Growing Wine in the San Francisco Bay Area Great

The San Francisco Bay AVA’s diverse microclimates and soils mean there is no single “Bay Area wine style,” but the region’s wines are linked geographically. This corner of California has the classic warm summers of a Mediterranean climate, but the uniting factor of the wines is the cooling influence of San Francisco Bay. 

Coastal breezes and morning fog moderate temperatures, creating ideal conditions for growing Chardonnay and Pinot Noir in cooler areas. Meanwhile, warmer inland spots like Livermore Valley and Contra Costa County are perfect for robust reds like Cabernet Sauvignon, Zinfandel and Petite Sirah.

bay area wine tasting

A Hotspot for Urban Wineries

While some vineyards lie in the hills or valleys, others are tucked into unexpected urban spaces. There are no commercial vineyards in the cities, but many urban wineries exist. These wineries often source grapes from surrounding areas but craft their wines in the town, bringing winemaking closer to those who enjoy it. 

The movement began in the mid-1980s. Edmunds St. John, who vinified grapes from nearby wine regions, pioneered this movement. While it recently closed, it sparked a trend, and today, the Bay Area has one of the country’s highest concentrations of urban wineries, with tasting rooms in places like Oakland, Berkeley and on Treasure Island. Donkey and Goat Winery in Berkeley offers outdoor seating and a welcoming tasting room. 

Plan Your Visit

Stop by Captain Vineyards in the Lamorinda AVA, where Susan (grower) and Sal (winemaker) offer a vineyard and cellar tour highlighting their sustainable, organic, dry farming practices. You’ll also find Hannah Nicole Vineyards & Winery in Contra Costa County. The 80-acre estate features ten varietals, including its flagship Viognier and Balfour “Meritage”.

Learn more about Bay Area wineries and plan your next visit.

lady bug on vineyard leaf

Sustainability Spotlight: Natural Pest Management In The Vineyards

California leads the way in sustainable winemaking, and the San Francisco Bay Area is no exception. One key area of focus for California sustainable wine is Integrated Pest Management (IPM), which minimizes the need for chemical pesticides while keeping vineyards healthy. 

Winemakers use a variety of natural strategies to manage pests, including:

  • Encouraging beneficial insects like ladybugs, predatory mites and wasps to control harmful pests.
  • Planting cover crops and native grasses to provide a habitat for these beneficial insects.
  • Installing nesting boxes for owls and songbirds to help control rodent populations.
  • Using sheep and chickens to manage weeds and insects naturally.
  • Carefully monitoring vineyards to track pest activity and apply treatments only when necessary.

What to Cook with San Francisco Bay Area Wines

One of the best ways to enjoy local wine is by pairing it with delicious food. Kale Gnocchi is an excellent option with a Bay Area Pinot Noir or Riesling. The wine’s bright acidity and fruitiness balance the earthy kale and rich pasta, creating a perfect harmony of flavors.

Kale Gnocchi with Garlic Parmesan Butter Sauce

Prep time: 60
Cook time: 105

A celebratory recipe to be sure, these fluffy, pillowy kale gnocchi beg for you to pop open your most exquisite California Pinot Noir and share a toast to a beautiful meal. Homemade gnocchi are not the easiest to pull off but the reward is great, especially tossed in a silky garlic butter sauce and sprinkled generously with parmesan. If you’d prefer a white wine, this dish would also go nicely with a California Riesling as well.

Kale Gnocchi with Garlic Parmesan Butter Sauce

Ingredients

For the gnocchi:

  • 2 large (838g) Russet potatoes
  • 1 large bunch (173g) Tuscan kale, stems removed
  • 1 large egg
  • 1 1/2 teaspoon kosher salt, divided
  • 1 1/3 cup (207 g) all purpose flour, plus more for kneading

For the butter sauce:

  • 8 tbsp (114g) cold unsalted butter, cut into 8-10 pieces
  • 2 tablespoons (23g) pine nuts
  • 2 cloves (7g) garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 – 1/2 teaspoon red pepper flakes (add more if you’d like more spice)
  • 1/2 cup (5g)  grated parmesan cheese, plus more for serving

 

Directions

  • For the Gnocchi
  • Heat oven to 400°F. Prick potatoes all over with a fork and bake directly on the oven rack until a fork easily goes through, about 1 hour-1 hour 15 minutes.
  • While potatoes are baking, combine 1 cup water with ½ teaspoon salt in a large pot with a lid (you will use the same pot to cook the gnocchi later). Bring to a simmer over medium heat then add the kale leaves. Cover and cook until completely tender and wilted, about 10 minutes.
  • Once kale is very wilted, let cool then transfer to a food processor or blender along with any leftover water in the pot. Add the egg and blend until completely smooth. Set the pot aside until you’re ready to make the gnocchi.
  • Holding the hot potatoes with a towel, peel the skin off with a pairing knife and cut into chunks. Press the chunks through a potato ricer right onto a clean counter (or use the large holes of a box grater). Spread out to let off as much steam as possible. Sprinkle the flour and the 1 teaspoon kosher salt over the potato. Drizzle the egg and the kale puree over the top.
  • Using a bench scraper, gently fold the dough together, trying not to mash it together but rather lightly fold the ingredients, using as much extra flour as needed to keep it from sticking, until you have a smooth dough. The dough should be damp but not sticking to your hands. Fill the pot you used to cook the kale with water and add a generous amount of salt. Bring to a slow boil over medium-high heat.
  • Cut off a small piece of the gnocchi dough and cut into 3-4 pieces about an inch thick (these don’t need to be perfect, we’re just testing the dough at this point). Cook the testers in slowly boiling water until they float to the surface, about 2-4 minutes. Remove with a slotted spoon or a bamboo skimmer. Taste and see if they need more salt or if they are falling apart, add ¼ cup more flour.
  • Divide the dough into 9 equal pieces. Rolling between palms and floured work surface, form each piece into a rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. (Don't add too much additional flour though or it will make dense gnocchi).
  • For the Garlic Parmesan Butter Sauce:
  • Melt half of the butter in a skillet large enough to hold the gnocchi over medium heat until it starts bubbling. Add the pine nuts and let cook until they are starting to become golden, about 2 minutes. Add the garlic and let cook, 30 seconds (you don’t want it to brown).
  • Ladle in 1/2 cup of boiling gnocchi water to the pan, stirring as it bubbles. Add the salt, pepper and red chile flakes.
  • Take the pan off the heat, then slowly whisk in the remaining butter one piece at a time. Add each piece only after the previous one has fully melted into the sauce. Keep whisking until the sauce becomes shiny and silky. Stir in the ¼ cup grated parmesan cheese.
  • Serve The Gnocchi:
  • Add the gnocchi to the sauce and return over low heat to cook for a minute or two, coating in the sauce until the gnocchi are warmed through. If it doesn’t seem saucy enough, add more of the boiling gnocchi water, ¼ cup at a time until it is to your liking.
  • Divide the gnocchi between four plates, letting a little butter sauce pool around the bottom then sprinkle some more parmesan on top.

Frequently Asked Questions About San Francisco Bay AVA

What counties are in the San Francisco Bay AVA? 

The San Francisco Bay AVA encompasses multiple counties around the San Francisco Bay Area. These include Alameda, Contra Costa, Santa Clara, San Mateo, San Francisco and parts of Santa Cruz and San Benito counties. This AVA is known for its diverse microclimates and soil types, contributing to the variety of wine styles produced in the region.

What types of grapes are most commonly grown in the San Francisco Bay AVA? 

The San Francisco Bay AVA can grow various grapes thanks to its varied climate and topography. Pinot Noir and Chardonnay thrive in the cooler coastal parts, while warmer inland areas produce excellent Cabernet Sauvignon, Merlot and Zinfandel.

How does the climate of the San Francisco Bay area affect wine production? 

The microclimates within the San Francisco Bay AVA, influenced by maritime breezes and fog from the Pacific Ocean, play a crucial role in viticulture. These conditions generally lead to a longer growing season, allowing grapes to develop fuller flavor profiles while maintaining desirable acid levels, which is vital for crafting balanced wines.

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