Cali Coast Wine Country
If you love Champagne, you know there are many different kinds of sparkling wine. A Pétillant Naturel is a sparkling wine made in the Méthode Ancestrale, as opposed to the Méthode Champenoise. Pét-Nats are fun and popular, because they are easier and cheaper to make than traditional sparkling wines made in the Champagne method. Winemakers …
Winemaker Mike Sinor is the SLO Wine Country Champagne Renegade. Instead of beginning with traditional-method sparklers, he started using traditional and new/interesting varieties, plus the older, pared-down and simple, méthode ancestral instead. He has also created Champagne-style bubbles…read below! Each year at Sinor-Lavallee, you can find something different and fun as Sinor experiments with all-natural …
For those of us who’ve been in love with the winery, grounds, view and elegant wines of Biddle Ranch Vineyard for the past two years, we now have one more reason to pine and gush—bubbles! Right near the entrance to Edna Valley in San Luis Obispo Wine Country, Biddle Ranch Vineyard sits on 17 acres …
Laetitia Vineyards & Winery in Arroyo Grande has a sparkling wine heritage going back to the early 80s, when it was produced at the same location by Maison Deutz, a Champagne maker in France. Since taking it over in 1997, Laetitia has been the Grand Dame of sparkling wine on the central coast, with 7 different sparkling bottlings …
This tasting room in Avila Beach means you can always sip Bubbles by the ocean…who needs cake?! The Alapay Cellars Grand Cuvee Sparkling Wine is a very classic, basic, dry sparkling wine that could be paired with many dishes, and many palates. It’s got nice bubbles, notes of green apple, yeast and a little mineral. …
It isn’t hard to spend ten perfect days in San Luis Obispo (SLO), with its year-round sun, warm Mediterranean marine climate, world-class wine region and thousands of acres of protected open space. But when Festival Mozaic comes to town, all of SLO County becomes the stage, with 50 of the top musicians gathering to make music …
As Chef Tim Veatch hunches carefully over a great, beautiful slab of chocolate torte layered with rhubarb mousse, slicing it into perfect rectangles for serving, he’s interrupted by a knock on the door. He looks up, then his voice bellows across the kitchen to greet farmer Bill Spencer with a huge smile. Spencer, the grandfatherly …
