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.
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Go beyond beer for the Super Bowl this year -- there are plenty of California reds that can stand up to grilled meat and nachos.
This year, the SBIFF has something it never had before -- dedicated wines -- that share one of cinema's founding names, Lumièr.
It makes you want to drink, and discover, a lot of good wine
Let's turn to California for our sparkling wine this New Year's Eve, thereby celebrating not just the hope of a new year but the bounty of the Golden State's vineyards.
One of the great joys of the holiday is there are so many appropriate tipples to savor this time of year, as there are so many traditions to celebrate. Here's a peek at just three ideas for some right time, right place pairing for the holidays.
A first sip of terrible sparkling wine at age 13 leads, unexpectedly, to wonderful memories.
Basically, all you need to do is start with this simple equation: wine + sweetener + spice + heat = mulled wine. Commence caroling.
Morgen McLaughlin should have one of the best jobs in the world. She's the executive director of the Santa Barbara County Vintners' Association, which is like being named mayor of Grape Town.
There's a kit you can order for creating your perfect wine blend: kind of an adult chemistry set.
We have to pick the right wines to enjoy as we eat our way through more dishes than we generally cook in a month in just one afternoon.
There's a certification available in California for wines that go even beyond organic or biodynamic. It's hard to get, but it's becoming a selling point.
How one Santa Barbara winery is changing the way agricultural labor is perceived and rewarded.