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Chardonnay

Cioppino over pasta

Cioppino over Pasta

Cioppino was developed in the late 1800s by fishermen in the North Beach area of San Francisco. If a fisherman came back from a day at sea without any fish, he would walk down the port with a pot asking his fellow fisherman to “chip in” some of their haul. The most common way to cook up the resulting assortment of seafood was to a tomato-based stew - now known as Cioppino. Even today, the type of seafood used in Cioppino often varies but it always features a tomato-based broth and spicy peppers - with lots of locally grown garlic and wine. California Chardonnay or California Dolcetto are perfect pairings for this iconic California dish. View recipe →

cheesy garlic pull apart bread

Cheesy Garlic Pull Apart Bread

This tangy, round-shaped loaf we know as San Francisco sourdough bread, brushed with garlic butter, stuffed with cheese, then baked until toasty is the golden melty goodness you didn’t know you needed. Sourdough bread certainly wasn’t invented in San Francisco—that’s a credit to ancient cultures of Egypt—but it became closely associated with the city during the California Gold Rush era when it was a staple of miners’ diets. Today, loaves are often hollowed out, filled with creamy clam chowder, and served to visitors. Some say the foggy climate gives San Francisco’s sourdough bread a special bounce, and others say it’s a specific local strain of yeast that gives the characteristic flavor. That bounce and flavor are notes that pair perfectly with a California Chardonnay or Chenin Blanc. View recipe →