George Yatchisin
George Yatchisin writes about food, wine and cocktails from Santa Barbara, where he lives with his amazing wife, dogs and one very old chicken.
"There are things we do here that we'd go straight to jail for in France."
The Condor Trail Association partners with Figueroa Mountain Brewing Company to create an IPA made with wild hummingbird sage from the proposed trail.
Gardening with his Italian grandfather inspired the founder of the family-owned company to plant vineyards in this part of the Santa Ynez Valley.
Bellissimo Cellars, Levo Wine, and Workman/Ayer are just three of the more than 60 small production wineries pouring at the annual festival taking place in Solvang this year.
The variety of California pinots at the World of Pinot Noir in Santa Barbara deserve a mix of adjectives like "establishing," "mature," "robust," and "perhaps a bit past peak."
Winemaker Matt Dees makes three sister wines at different price points, all with remarkable flavor and complexity.
The annual tasting seminar pairs pinot noir with a classic companion: mushrooms; and something unexpected: sea urchin. The experts are skeptical, but keep an open mind and palate.
For wine director Emily Johnston, choosing wines for restaurants requires a keen understanding of the clientele's drinking preferences.
Are you celebrating Valentine's Day with a new love or a long-term partner? We have a different wine and cheese pairing for every couple.
An L.A. sommelier educates palates on tasting different varieties of water.
A vertical tasting is a way to discover the differences in a bottle of wine over several years.
For Vidal Perez of J. Wilkes Wines, the path to wine making in the Central Coast was an unexpected one.