Founder and President of CCA, Kimberly Charles is thrilled to be the wine co-chair together with Shelley Lindgren of A16/SPQR for the upcoming James Beard Foundation's Taste America Tour, taking place at The InterContinental of San Francisco on Friday, November 4th.
The technology surrounding wine fermentation has evolved tremendously over the 8000 years that humans have been making this prized libation, and yet last year's fall fad was all about amphorae. While the amphorae conjures romantic images of rustic Italian villages and Rome's vinous past, does the vessel really make the difference? Brian Terrizzi of Broadside Wines speaks to his experience of earthenware winemaking and his spirit of experimentation.
The gallica rose (rosa gallica) goes by many names – the apothecary’s rose, the crimson damask, the red rose of Lancaster – but a rose by any other name would not smell as sweet as this prized specimen. This particular species has been revered throughout history for its fragrance, a fragrance that also inspired the label of Rosemary Cakebread's elegant Gallica wines. This week on All the Swirl, CCA explores the history of this alluring flower, as well as the parallels between the study of perfume and wine.
Though we are still enjoying our Indian summer here in San Francisco, we all know that autumn is just around the corner. To revel in these vestiges of warm weather, and reminisce on a summer filled with great food, gastronomic adventures, and friends, the CCA team offers up our favorite vernal pairings.