Chef Cathlyn Choi at San Diego Bay Wine & Food Grand Event

San Diego Bay Wine and Food Festival from Eric Michelson on Vimeo.

Wines of the Mediterranean -an Italian Journey

by Frank Mangio

It had been 9 years since I stepped on Italian soil and first soaked in the wisdom of winemakers whose families were making wine as far back as the 11th century. Tuscan names such as Banfi, Brolio and Felsina were etched into my palate as heroes of the modern Italian Renaissance in wine quality. A month or so ago, my plans were set to again taste the legendary wines of Italy, only this time my wish was to see more and do more, and I got it.

Just before the great wine adventure to Tuscany, Sicily and Campania, I spent some time with Roland Marandino, wine ambassador for Cecchi Wines of Tuscany, a partner with Banfi Vintners, a major importer of fine Italian wines and owner of Castello Banfi of Montalcino. Marandino is a passionate advocate of Sangiovese, the native grape found in Chianti Classico. He confirmed to me that Cecchi and other Italian wines are food sensitive and complement a menu. He skillfully laid the groundwork for the “old world” authenticity of Cecchi Chianti Classico 2008 ( $9.75) with its ruby red notes, dry with a fruity finish.

Castello Banfi in Montalcino is Tuscany’s most honored vineyard estate recognized for developing the modern day world-class Brunello wines.

When our group got to our base in Ciena, the walled pedestrian-only city in Tuscany, our major visit was to Castello Banfi, some 70 kilometers south. The origin of the fortress can be traced to the ancient Etruscans, with the historic name of Poggio alle Mura.

The Castello is the crown of a 7,100 acre vinicultural estate purchased in the 70’s by the John and Harry Mariani Family, American importers from New York and led today by two grandchildren, James Mariani and Cristina Mariani-May. The estate is a beacon for hospitality in the region with a full service enoteca, glass museum, Taverna for lunches and Il Restorante for fine dinner dining. Recently, luxury rooms and suites were built at a next-door resort, Il Borgo.

Our group was privileged to meet founder John Mariani who pointed out that Banfi is really a constellation of single vineyards with some 29 different subsoils, for planting many varietals of grapes. Mariani enthused that “my goal has always been to offer quality wine like the Brunello Di Montalcino, at a price the consumer would buy. This is our flagship wine, aged for a minimum 4 years in barrel and 1 in bottle.

Banfi’s was the first authentic Brunello, after years of Sangiovese clonal and vinification research.” The 2006 is the latest release ( $65.) with bundled earthiness and red berry notes. Elegant and refined, the ’06 Brunello brings a new proof to Banfi’s pursuit of excellence. I am proud that my column TASTE OF WINE was chosen by Baanfi for its lead review of Brunello.

On to Sicily, where my forefathers lived in the port of Messina and the lofty monuments of Taormina, on the northeast side of this strategic island, just below the Italian mainland. It was something of a thrill to see commercial signage with the name MANGIO stretched across advertising messages in the Messina-Taormina corridor.

Mt. Aetna dominates the landscape south of the port of Messina and just north of Taormina. This 11,000 foot mountain is the most active volcano in the world. The ancient Greeks, who once claimed Sicily, worshiped it as a home of the Gods. The mountain has erupted some 200 times, leaving in its wake terraced, black lava soil, perfect for enriched wine grapes.

One of the leading wineries in the area is Tasca d’Almerita, just named the Italian Winery of the Year in the latest edition of Vini d’ Italia, a leading wine publication. It praised the Sicilian vineyard whose grapes come largely from the Mt. Aetna region, as having “a truly excellent range of wines.”

Last year it was the Sicilian Wine Producer of the year by the Italian Sommelier Association. Nero d’ Avola is the native grape causing a sensation in the area. This winery is mixing it with Cabernet and Merlot. Sicily’s wines are just starting to assert themselves on the world market. They offer strength with distinguished flavors, at pricing that is very reasonable.

The Greek Theatre attracts many visitors to Taormina with its magnificent views of Mr. Aetna, the most active volcano in the world, in the background.

Our last winery stop was in the Campania district near Naples, at the foot of Mt. Vesuvius, another active volcano with lava soil. Aglianico is the region’s wine varietal to try, with a chocolate-like taste. Our winery was Cantina Del Vesuvio, just outside Naples. Maurizio Russo is the owner/winemaker, who quickly offered us farm-fresh tomato sauce in home made pasta, freshly picked mushrooms and zucchini, with same- day baked bread to go with the wine of choice, Aglianico 2009 for 10 euro.

Italy is a family dominated country. At times, this has constrained growth and contributes to its stagnant economy as is dramatically clear these days. But they are much more comfortable being closer to each other and any visitors that might come their way. A glass of wine, a loaf of bread, some Italian cheese, lively conversation, hugs and squeezes and they are a happy group. They don’t work on Sundays and they don’t work in the afternoon. Getting some rest and being with loved ones is an Italian lifestyle that lowers stress and allows a long and loving life. SALUTE ITALIA!

2011 SD Bay Wine & Food Festival = TOTAL FUN!

by Mike Bragg

It's the week that foodies and lovers lof adult beverages anxiously await each year; After last year's near mini-hurricane weather conditions, attendees of this year's San Diego Bay Wine & Food grand event were treated to a picture perfect Saturday afternoon, with blue skies, ocean breezes, and sunshine joining with vendors to offer an exciting open-air bash of wine, food, beer, spirits, ideas, and expertise that make Michelle Metter's and Ken Loyst' annual event the envious benchmark for all other west coast wine festival promoters.

Festival guest Kimberly Koll, with Pascal Courtin

of Sidney Frank Importing (Jägermeister) at Friday's Reserve Tasting at San Diego Air and Space Museum

Videojournalist Eric Michelson takes a break with a couple of guests during Saturday's grand event. Check back for video by Eric, Mike Bragg, and Daniel Sanchez, and photos and articles from J.T. Meadows and Janene Roberts.

Over the next few weeks, Taste of Wine TV will showcase highlights of the week-long festival by posting video, photos, and articles that portray the heart and soul of the people, products, and fun that made the San Diego Bay Wine & Food Festival 2011 a smashing success.

Mac ‘n Cheese and Pinot, Yum

By Janene Roberts

The 2011 San Diego Bay Wine & Food Festival had a gourmet Mac & Pinot Noir cooking class at the San Diego Wine & Culinary Center that I attended. Rich Sweeney was the presenting chef. I had first heard about him when I was told he had gone to the San Diego Culinary Institute that I’m the media buyer for, and that he had been a contestant on the Top Chef TV show.

While sampling Anglim Pinot Noir and three types of mac and cheese (one with bacon and provolone cheese, another one with smoked gouda that is on Sweeney’s R Gang Eatery menu and a dessert mac and cheese) we got the inside scoop on what really happened on Top Chef.

So, he was on Top Chef New York Season 5. He ended up getting kicked off because Dave Grohl, you know the lead singer of Foo Fighters, made a comment about the smore’s guy possibly spitting on his dessert because of the way it looked. Rich was the smore’s guy and said they had only toaster ovens and microwaves to work with. Anyway, if you watched the series you probably saw the whole thing.

By the way, all the macs were delish and the class has inspired me to check out Sweeney’s restaurant. R-Gang Eatery-3683 5th Avenue, San Diego, CA 92103.

The Pinots were pretty good too. A great combo with the pasta.
Anglim Winery www.anglimwinery.com

Celebrate the Holidays at the Festive Grand Del Mar

by Frank Mangio

The nationally known Successful Meetings organization has just awarded Addison at the Grand Del Mar Resort the best Hotel Restaurant in the nation this year. Those of us who have been pleasured by this signature restaurant and its Relais & Chateaux Grand Chef William Bradley are not surprised by this latest accolade.

Bradley’s simple, refined style of cooking, taking local ingredients and masterfully engaging French influences, has inspired diners since the dining room opened with the resort in 2006. “I am driven not by trends but by the history of food,” he declared. “My emphasis is on mastering simplicity with a keen focus on taste and technique.”

Relais & Chateaux Grand Chef William Bradley

Addison Wine Director Jesse Rodriguez is in step with Bradley, building a 36,000 bottle wine inventory that is impressive by any standard, and includes fine wines from France, Italy and Spain. Famous California top vintage wines can be discovered along with newly respected selections from Australia, New Zealand, South Africa and South America.

Events in honor of the holidays include: an Artisan Carte Blanche 7 course Thanksgiving Day Menu from 3 to 8pm on November 24; a Lewis Cellars Wine Dinner on Thursday December 8 at 6:30pm with Dennis Bell of Lewis collaborating with Rodriguez and Bradley for a 3 course wine dinner; a Christmas eve dinner at Addison is Saturday December 24 from 5:30 to 9pm; and a 7 course dinner at Addison is planned for New Years Eve Saturday December 31 from 5:30 to 10:30pm. Dinner guests will have complimentary access to the Grand New Years Eve Party with dancing to Wayne Foster’s 6 piece band and DJ.

For all events, RSVP at 858-314-1900. Visit www.TheGrandDelMar.com.

Wines for the Holidays

Here are 9 that will serve you well as you pour the wine for Thanksgiving, Christmas and other parties coming up:

* Alec’s Blend, Lewis Cellars, Napa Valley, 2009. $60. Newest creation from Lewis is 80% Syrah, 17% Merlot & 3% Cab. Lively on the palate!

* Acacia Chardonnay, Carneros, 2009. $12. Ginger-honeycomb flavors put this over the top.

* Banfi Belnero Blend, Tuscany, 2008. $28. Sangiovese, with tastes of Cabernet and Merlot. Violet and cherry flavors.

* Chateau Rollan Le By, Bordeaux, 2008. $23. 70% Merlot, 10% Cab, 10% Cab Franc, 10% Petit Verdot. Fine French wine at a value price.

Peter Ackley of Alternative Wines in San Diego introduced the new 2010 “The Prisoner” from Orin Swift, a sought-after Napa Valley blend.

* Conundrum blended white wine, 2010, Napa. $17. Chardonnay, Sauvignon Blanc, Viognier and Muscat. A honey of a white wine.

* Montes Alpha Cabernet, Chile, 2006. $16. This power cab was laid down for 2 years. Incredible flavor enhancement.

* Orfila Estate Montepulciano, San Pasqual Valley, 2009. $29. First Orfila release of this Italian grape favorite. Spicy characteristics.

* Orin Swift The Prisoner blend, Napa Valley, 2010. $37. 44% Zinfandel swings the flavor up. Legendary winemaker Dave Phinney’s signature blend.

* V. Sattui Zinfandel, Russian River Sonoma, 2008. $36. Slow growth vines and moderate vigor provide perfect maturity at harvest.

Wine Bytes

North County Wine Company in San Marcos has 7 Thanksgiving Wines for tasting Fri. Nov. 18 from 4 til 10pm. $10. ea. includes appetizers. Call 760-744-2119.

PAON Restaurant and Wine Bar in Carlsbad Nov. 17 thru 23 has Thanksgiving wines, with 6 one ounce tastings for $16. Check in for details at 760-729-7377.

Taste Champagne and Sparkling Wines Sat. Nov. 19 from 11 to 3:30pm. Reserve time slot by calling 858-586-WINE. $10.

Thornton Winery in Temecula has a Thanksgiving Day Dinner Thurs. Nov. 24 from Noon to 5pm. Includes one glass of non- vintage Brut. $49.95. RSVP at 951-699-0099.

TEN TIPS TO TASTING WINE!

by Lisa Redwine

When it comes to the San Diego Bay Wine & Food Festival, wine tasting is a little more than looking, smelling, and tasting. With over 150 international wines, beers, and spirits, you will want to be prepared on how to make the most of this unforgettable tasting experience!

Advanced Sommelier, Lisa Redwine, has a few tips for you on how to get the most of your 8th Annual SD Bay Wine & Food Festival Experience:

1. First and Foremost EAT! There is a lot of wine and even if you are just tasting, it can sneak up on you.

2. Scope out who is pouring what. Try what you really want to taste first.

3. Start with whites and then reds- If all the wines start to taste the same- go and drink a little sparkling or high acid white. It will refresh your palate.

4. Drink lots of water!

5. SPIT- It's totally acceptable

6. When you are tasting don't monopolize the wineries attention. Have them pour, step aside and then if it's not busy you can have a longer conversation.

7. Sign up for websites of the wineries you loved. Often you forget all you have tasted and it helps you remember which ones you loved and want to order.

8. Try as many wines as you are unfamiliar with - whether it's a country, region or varietal. I bet you will discover something new to fall in love with.

9. Go on line and see who is pouring before the event. It will help you decide where to start.

10. HAVE FUN!

Put these tips to use at Saturday's Grand Tasting.

Grand Tasting Event

November 19, 2011

General Admission: 12:00 p.m. - 3:00 p.m.

VIP Admission: 11:00 a.m. - 3:00 p.m.

Only 25 VIP Tickets Left!

CLICK HERE to purchase tickets

San Diego Bay Wine and Food Festival is Next Week!

Last year's Grand Event had some wind and rain, but 2011's will be under perfect weather!

Get tickets at www.WorldOfWineEvents.com

My Favorite Things

By Janene Roberts

I confess. I’ve always been a fan of the musical Sound of Music. Having seen it multiple times while I was growing up, we used to sing the song My Favorite Things during long car rides and out in the yard pretending to be actors in a play.

If I could add my own items to the list in the song these would be a few of my favorite things: a beautiful home, gourmet food, designer tables, high quality wine, an organic farm, a gentle companion and a whippet dog. These were all part of, minus the high quality wine strangely enough for an event that was benefiting the American Institute of Wine & Food, Riviera’s Design series event called To Dine For.

The evening was staged at a La Jolla Farms home that overlooked the ocean. Walking the path to the yard where the party was happening, we were able to peak inside the home which had a study lined with books and an organic farm right before the edge of the cliff that went down to the beach.

Twelve designers and twelve chefs combined efforts to showcase exquisite tabletops and mouthwatering food. Guests were able to bid on their favorite tables for a chance to win a catered party for their friends by the participating restaurants and designers. Although my budget didn’t allow for the starting bids, I was able to imbibe in the delectable food and feast for the eyes. A whippet dog even made an appearance that I crouched down to pet while balancing my food in one hand.

Mist in the air, whiskers on dogs, bright copper vases and warm woolen jackets, cream-colored tablecloths, set among the stars. These are a few of my favorite things.

La Mesa Wine Tasting

On Friday evenings between 5 and 8 p.m. at the corner of Palm Avenue and Allison Avenue in downtown La Mesa gourmet food trucks gather. San Pasqual Winery is opening the back room of their tasting facility so that you can match orders like Lobster Grilled Sandwiches with their Fume Blanc or for dessert pair a gourmet cupcake with their Tawny Port. 8364 La Mesa Boulevard - La Mesa, CA 91942 (619) 462-1797

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News from San Pasqual Winery

Last Call on Tempranillo & Ranchero . . .

We just wanted to let you know that we are running low on the following wines:

2005 Tempranillo – a favorite of many of you – we only have 11 bottles left, so if you want any, you need to RUN over to get it.

2001 Ranchero Cabernet/Nebbiolo Blend – although we still have 4 cases left, it won’t last long - $25.00 for a 2001 is such a good price. Smooth and well aged, it’s a great steak wine.

If you haven’t been here in a while, come in & sample our newest wines:

Lake County 2009 Sauvignon Blanc - The nose of this wine boasts grapefruit and orange zest, with a citrusy palate full of lemon and lime nuances.

San Diego County 2010 Albariño - Produced from 100% Albarino grapes grown in San Diego County. A creamy wine with an apricot bouquet and a hint of nectarine with a lingering finish.

Lake County 2010 Fumé Blanc - Cured in Hungarian Oak for six months, this wine has a lightly toasted bouquet, and flavors of toasted nut with a lemon drop finish. Limited production. Pairs beautifully with lobster!

2007 Cabernet/Syrah Blend - Aromas of black cherry and licorice carry through to a palate of ripe blackberries and blueberries in this medium bodied wine. San Diego County grapes.

2007 Dry Creek Sonoma County Merlot - Aged 36 months in French Oak, this rich wine is velvety smooth, with hints of cherry & vanilla on the palate.

Red Demption ((NV) - An eclectic blend of Cabernet Sauvignon, Nebbiolo, Merlot & Petite Syrah grapes from four different growing regions and four different vintages.

Tawny Port - Flavors include chocolate and raisins: think Raisinets, but with a kick. The sherry component (a requisite for a tawny port) gives a nutty flavor as well.

Have a special event coming up?

If so, come and check out our event room for your next birthday, anniversary, retirement, or just-because party. For more information, call Brenda at 619-462-1797, or email her at Brenda@sanpasqualwinery.com

Calling all Football Widows!

Is your man ignoring you on Football Sundays? If so, gather up your girlfriends and head on over to our tasting room, open on Sundays from 11:00 a.m. to 5:00 p.m. We have our famous “Passion Flutes” on special. (our very own concoction of our “Toast of the Town” Brut, combined with one of our Passion Fruit wines). Normally $6, they’re only $5 on football Sundays. Website: http://www.SanPasqualWinery.com

Wines at a Global Table

Zaca Mesa Winery pairs food-friendly wines with ethnic variations on Thanksgiving classics

November 2, 2011 – (Los Olivos, CA) Home cooks across the U.S. are bringing fresh ideas to the table this Thanksgiving with dishes inspired by flavors they’ve tasted around the globe. Despite its being a quintessential American holiday, Thanksgiving provides the wonderful foundations of turkey, stuffing, cranberries and pumpkin pie on which to riff with multi-ethnic variations. But when it comes to pairing wines with a spiced-up Thanksgiving meal, it can be tricky to navigate which will best complement – not compete with – each dish’s complex flavors. Known for their dogged commitment to producing food-friendly wines, the team at Zaca Mesa Winery in California’s Santa Ynez Valley has a match for even the wildest of international Thanksgiving dish interpretations.

From Japan: Miso-Rubbed Turkey, paired with 2009 Zaca Mesa Viognier

For a deliciously moist and flavorful miso-rubbed turkey, the 2009 Zaca Mesa Viognier is a natural pairing. On the nose, aromas of honeysuckle and white peach hint at sweetness, but the wine is fundamentally dry on the palate with notes of ripe apricot, lemon-lime, melon and lychee. This wine is sturdy enough to stand up to such a rich centerpiece, yet light on its feet with floral and exotic fruit notes.

From Italy: Roast Turkey with Black Truffle Butter, paired with Zaca Mesa’s 2007 Mesa Reserve Syrah

If you’re going over the top with a luxurious black truffle butter-rubbed turkey, why not go over the top with a luxurious Syrah to match? This commanding wine shows aromas of ripe blackberries, espresso, pipe smoke and sage spice with a very long finish. As an added bonus, this wine just looks gorgeous on the table, robed in rich ruby.

From Latin America: Polenta and Chorizo Stuffing, paired with the 2008 Zaca Mesa Syrah

The key to pairing wine with Latino flavors and textures is smokiness, and the 2008 Syrah has that in spades. Rich black fruit, cassis, tobacco, mocha, and sage come across on the bouquet, and the silky finish lingers from the ripe tannins and smoky oak. This is a full-bodied wine for a flavor-forward dish.

From the Middle East: Jeweled Rice with Dried Fruit, paired with the 2007 Z Cuvée

Opulent aromas of cherry and blackberry pie filling, cassis, red currant, and anise spice fill each glass of Z Cuvée and beautifully reflect the nuanced Middle Eastern flavors of dried apricots and cranberries. Served at room temperature, this wine’s full fruit bouquet is cut with a touch of minerality that complements rich pistachios and raisins…and begs for another sip.

From India: Cranberry, Quince, and Pearl Onion Chutney, paired with Zaca Mesa’s 2008 Z Blanc. Chutneys and compotes can make wine pairing exceedingly difficult, but the ripe aromas and flavors of honeysuckle, currants, and quince in the 2008 Z Blanc white Rhône blend meet the tartness of this chutney with ample weight. With a full-bodied texture and loads of pure floral notes, the Z Blanc can either be opened for this Thanksgiving or cellared for next – it’s that precocious.

From Mexico: Pumpkin Flan with Spiced Pumpkin Seeds paired with 2007 Zaca Mesa Roussanne. Despite the fact that this flan is technically sweet and the 2008 Roussanne is technically dry, the heft of pumpkin and spices of cayenne and nutmeg make an unexpectedly good match with the Roussanne’s caramel apple and toasted nut notes. This wine is just a sucker for rich, fragrant foods (see truffle-rubbed turkey above) and heightens the satisfaction that each bite brings.

Zaca Mesa Winery, located in the Santa Ynez Valley of Santa Barbara County, California, is dedicated to estate grown and bottled Rhône varietal wines. They hand craft their wines with integrity using traditional methods from grapes sustainably grown in their vineyard. Since 1973, they have farmed and nurtured their vineyard to produce wines that are true to the unique spirit of their land. For more information about Zaca Mesa Winery call (805) 688-9339, fax (805) 688-8796, or visit www.zacamesa.com. Zaca Mesa Winery is located at 6905 Foxen Canyon Rd., Los Olivos, CA 93441.

Mixing it up in the Wine World with Blends

by Frank Mangio

A work of art is the rich mixture of the experiences of the artist producing a exclusive work for the world to judge. A blended wine, when the winemaker brings together finished wines from several varietals that could be from several vineyards and several vintages, ranks right up there with an artist’s masterpiece. The creation can be more than the sum of the parts.

The idea of a multi-vineyard blend acknowledges that vineyards are living families and their results year in and year out can vary dramatically. Consistency is important, so the winemaker tries to achieve an estate style to the blend.

The historic, traditional guide for blenders is the Bordeaux model. This district in France long ago developed production methods that married the Cabernet Sauvignon, Merlot and Cabernet Franc grapes from the finest vineyard sites, with aging in small oak barrels.

Wineries were classified by the government as premier “first growth” or “grand cru” wines, and what evolved was a model for the world’s wineries who wished to venture into blended wines. Other Bordeaux style grapes that may be used include: Malbec, Petite Verdot and Carmenere.

Fast forward to the Napa Valley in the late 70’s when rising wine star Robert Mondavi caught the attention of French Grand Cru star Baron Phillippe de Rothschild.

The two wine heavyweights combined their genius to create Opus One, the first big-brand blend in Napa Valley, with Cabernet Sauvignon from the legendary Oakville To Kalon Vineyard. To this day Opus One is viewed as a masterpiece in fine wine blending.

Others followed with their own creations, applying wine brush strokes to their own canvas, mixing combinations like Zinfandel, Cabernet, Syrah, Petite Sirah, Charbono and Malbec. This brilliantly constructed blend is called The Prisoner and is produced by winemaker Dave Phinney of Napa Valley’s Orin Swift. The 2010 is just out at $35.

Another important wine country for blends is Italy with “Super Tuscans.” These wines got their start in the 70’s when leading Italian winemakers created a new and exciting red wine, based on the Tuscan premier grape, Sangiovese. They added Cabernet Sauvignon, Cab Franc, Merlot, Petite Verdot and occasionally Syrah.

From this inflection point came Antinori’s Tignanello and a host of other excellent, upscale blends. A personal favorite is Summus by Banfi of Montalcino. The Sangiovese base is exponentially flavored with Cabernet Sauvignon and Syrah for highest quality.

Lewis Cellars Introduces World-Class Blends

Lewis Cellars of Napa has been making Cabernet Sauvignon right up there with the best of them since Randy and Debbie Lewis began the family’s winery in 1992, later joined by their son Dennis in 1999.

A check of Wine Spectator’s Guide to California Cabernet shows very high scores for their three 2008 entries, with fruit from Calistoga, St Helena, Rutherford and Oak Knoll chosen for maximum flavor. But the big news are the blends, including Alec’s Blend and Syrah with big, spicy concentrated flavors. Dennis equates them to the rock bands Black Sabbath and Deep Purple for their inky, dark and powerful color.

Dennis Bell of Lewis Cellars in Napa Valley at an outing in Banf/Jasper National Park

You have to experience the 2007 Cuvee L with super concentrated black fruits and oak spices. It’s a blend of 96% Cabernet and a tiny but important 4% Cab Franc booster for a plush tasting touch. Just 225 cases were produced guaranteeing elite octane.

The Grand Del Mar Resort will be bringing Dennis Bell and Lewis Cellars to San Diego Thursday December 8 for a Wine Dinner at Addison and that big, bold Syrah will be the highlight wine. RSVP at 858-314-1988. Turn you audio up and get into the power of the web site: www.lewiscellars.com.

Wine Bytes

Meritage Wine Market in Encinitas is pouring Pinot Noirs for Thanksgiving Fri. Nov. 11 from 6 to 8pm. $20. pp. Details at 760-479-2500.

Bacchus Wine Market in the Gaslamp District of downtown San Diego has a Ken Forrester South African Wine Event Fri. Nov. 11 from 4 to 8:30pm for $15. ea. 7 wines will be sampled. Learn more at 619-236-0005.

The Schlossadler International Wine Warehouse in Oceanside has its annual wine tasting party Sat. Nov. 12 from 2 to 5pm. Live music and food sampling along with tasting of their latest world wide releases. Charge is $30. ea. Call 800-371-9463.

The San Diego State University Wine Extension Courses feature a California Intensive, Mondays, Nov. 14 to 28 from 6-9pm. Wine Director and Advanced Sommelier Jesse Rodriguez teaches the history and traditions of California wines. Details at 619-594-6924.

A Beaujolais Nouveau Wine Dinner is planned for the St Regis Monarch Beach Resort in Dana Point Thurs. Nov. 19 from 6 to 11pm. A four course menu inspired by Lyon France is paired with the wines. Cost is $80. RSVP at 949-234-3405