Tabla de contenidos para October 2017 en Sunset

IT WAS AUTUMN in California wine country, but it felt more like a summer afternoon. The outdoor table at our Cornerstone Sonoma Test Gardens was set with striped linens and a runner made of Alethea Harampolis’s blooms—so lush and painterly they served as a preview of the decadent menu to come. The hostess, textile designer Heather Taylor (that’s her at left), sneaked in a few Instagrams before the guests arrived. We were shooting a Sunset story for this issue (“Cocktails x Cheese,” page 54), but it doubled as a dinner party in real life. Sense of place is what we celebrate here at Sunset; our love for the world we live in is what we hope shines through every word and image. We’ve shared our passion for the West for…

STEAL THIS LOOK MORGAN THORNE was living in a modest-size New York City apartment with her family of four when she came up with a vision of her dream home: “minimalist and concrete, with big glass windows.” Then, a few years ago, the family relocated to San Francisco, where they got a tip on an Edwardian in the city’s Inner Richmond neighborhood. In spite of its heavy heritage details, Thorne thought the house was “modern in the making” and they snapped it up. Guided by her contemporary leanings, Thorne worked with San Francisco designer Emilie Munroe (studiomunroe.com) to trans form the century-old , 3,300-square-foot home . Munroe stripped back certain traditional elements — wood wainscoting, French doors at every turn—to reveal more streamlined architecture. “The rooms seemed instantly larger,” says…

Pour 2 oz. Cocchi Americano, 1/2 oz. fresh grapefruit juice, 1/2 oz. fresh lemon juice, and 1 dash Scrappy’s lavender bitters into a Champagne flute. Top with 2 oz. chilled soda water and 1 oz. chilled cava or other dry sparkling wine. Garnish with a grapefruit twist. PAIR WITH : Cypress Grove Purple Haze chèvre (near right) from California, which plays off the lemon and grapefruit juice. “Citrus and chèvre are almost always a happy pairing,” says Sanfilippo. THE PLAN Here’s how Kiri Fisher of The Cheese School of San Francisco (thecheeseschool.com) and the new Fisher’s Cheese + Wine (fishers cheese.com) worked with Laura Sanfilippo and Cappy Sorentino of Duke’s Spirited Cocktails (drinkat dukes.com) to pull together the potent menu. CREATE A PROGRESSION The meal was served in four courses,…

Combine 1 oz. cream sherry and 1/2 oz. each Pierre Ferrand dry curaçao and Osocalis brandy in a cocktail mixing glass. Fill with ice and stir quickly for 15 seconds. Strain into a chilled coupe or antique cocktail glass. PAIR WITH: Rogue Creamery Rogue River Blue, for a sweet-savory dessert—“like fireworks at the end of your meal,” says Fisher. HEATHER TAYLOR OF HEATHER TAYLOR HOME GET THE LOOK Don’t let her dreamy Instagram Taylor account fool you: L.A. textile designer Heather (@heathertaylorhome) is a party realist. “I love entertaining, but I’m a mom! I don’t have time to have everything perfect and pressed,” she says. Here’s how she pulls together an outdoor table in minutes. SET THE SCENE A tablecloth with sunsetcolored stripes evokes the surrounding California winecountry landscape. Planning a…

MAKES 8 / 45 MINUTES Toasting the cumin brings out its flavor, and a bit of Madras curry powder makes this a savory pie that’s as appealing to grown-ups as it is to kids. 1 large egg 1 tsp. vegetable oil 1⁄2 tsp. cumin seeds 2 tsp. Madras curry powder 1⁄4 cup chopped onion 2 tbsp. canned full-fat coconut milk 3⁄4 cup chilled chopped cooked chicken 1 pkg. (14.1 oz.) refrigerated pie pastry, at room temperature 1. Preheat oven to 400°. In a small bowl, whisk egg with 1 tsp. water 2. Heat oil in a small frying pan over medium heat. Add cumin seeds and cook until they begin to make crackling sounds. Stir in curry powder and onion and cook until onion is lightly browned. Scrape into a…

MAKES 5 CUPS / 35 MINUTES At 20th Century Café in San Francisco, chef-owner Michelle Polzine serves hot butterscotch in a teacup with a dollop of whipped cream. It’s like hot chocolate but with a caramelly flavor profile. Take a Thermosful along when trick-or-treating, and for the adults, go ahead and top with a splash or two of rum. 5 tbsp. unsalted butter 1⁄4 cup each muscovado sugar and packed dark brown sugar 3 tbsp. whipping cream 4 cups whole milk 1⁄2 tsp. kosher salt 1 tbsp. rum (optional for those over 21), plus more for serving 1. Put butter in a medium saucepan and sprinkle with sugars. Cook over medium heat until butter is melted, whisking to combine; then cook, stirring constantly with a heatproof flexible spatula, until butterscotch…

SERVES 4 / 40 MINUTES Farm-raised rainbow trout are one of the most sustainable fish you can buy. Butterflied, they cook in minutes, and their rich but delicate flavor takes the BLT to a new level. 8 slices thick-cut bacon 4 (8 oz.) whole rainbow (steelhead) trout, butterflied 1 tsp. each kosher salt and freshly ground pepper, divided 1 pint cherry tomatoes 2 tsp. minced garlic 5 cups loosely packed arugula 1 tbsp. extra-virgin olive oil 1. Preheat oven to 200°. In two batches, cook bacon in a large cast-iron skillet over medium heat until crisp and brown, turning often, about 7 minutes. Transfer bacon to paper towels to drain. 2. Season trout with 3/4 tsp. each salt and pepper. Heat bacon drippings in skillet over medium-high heat. Lay 1…

BUBBLES: THEY’RE WHAT’S FOR DINNER NOW Sparkling wine took a lion’s share of our Gold Medals this year, and the judges remarked on their potential beyond the toast to the table. Pair these bubblies with everything from seafood and poultry (chicken potpie!) to barbecue and Asian curries. Gloria Ferrer NV Blanc de Blancs (Carneros; $22) Moët & Chandon 2008 Grand Vintage Brut Rosé (Champagne AOC; $70) Nicolas Feuillatte NV Brut Réserve (Champagne AOC; $36) Roederer Estate 2009 “L’Ermitage” Brut (Anderson Valley; $48) Scharffenberger NV Brut “Excellence” (Mendocino County; $20) BUDGET-FRIENDLY WINES, GOLD-MEDAL QUALITY It’s not hard to find a tasty $80 bottle of wine. But tasting blind to price, our judges found plenty to love for less than $25. Croft Vineyards 2014 “River Runner Red” Pinot Noir (Willamette Valley; $20)…

GRENACHE ROSÉ cliffamily.com Clif Family Winery 2016 Rosé of Grenache (Mendocino; $26). Sipping this wine recalls licking a dripping strawberry popsicle on a summer day. Bright strawberry and watermelon flavors and crisp acidity make it a real quaffer. Del Rio Vineyards 2016 Estate Grown Grenache Rosé (Rogue Valley, Oregon; $13) PINOT NOIR ROSÉ castlerockwinery.com Castle Rock Winery 2016 Rosé of Pinot Noir (Mendocino County; $13). Light-bodied, crisp, and floral, this is a straightforward rosé with pretty strawberry and raspberry fruit and a honeyed note on the fresh finish. Gifft 2016 Pinot Noir Rosé (Monterey County; $18). TV personality Kathie Lee Gifford is behind this wine, which has generous ripe strawberry and watermelon fruit flavors, subtle floral aromas, and bright energy. inmanfamilywines.com Inman Family 2016 OGV Estate “Endless Crush” Rosé of Pinot…

VINTAGE BRUT Gloria Ferrer 2005 Carneros Cuvée (Carneros; $75). Still youthful 12 years after primary fermentation, but with 9 years on the lees, this biscuity bubbly is complex and succulent, with richness, depth, and structure. Asian pear, spiced baked apple, and lemon tart notes are bold, bright, and refreshing. Domaine Carneros by Taittinger 2012 Brut Carneros; $35). With slightly more Chardonnay than Pinot Noir, this refined wine offers toasty brioche complexity and a structured frame, with crisp citrus and cherry fruit. Mouthwateringly crisp and refreshing. Gloria Ferrer 2009 Late Disgorged “Royal Cuvée” Brut Carneros; $39). Distinctive baked-bread notes mark this generous wine. It’s rich and creamy, with honeysuckle aromas, a palate of racy green apple and tropical fruit, and admirable yet elegant weight on the finish. roedererestate.com Roederer Estate 2009…

FRENCH WHITE François Janoueix 2014 Château Romer “Grand Cru Classe 1855” (Sauternes AOC; $46) MARSALA Cantine Florio NV Fine Ambra Secco Dry Marsala DOP; $14). A classic oxidized Marsala style, with aromas and flavors of gingerbread, roasted nuts, orange marmalade, and spice. This one leans dry, but with generous flavors. Cantine Florio NV Fine Ambra Dolce Sweet (Marsala DOP; $14) COLHEITA PORT sogevinus.com Kopke 1957 Colheita Porto DOC; $375). This 60-year-old port simply wowed our judges with its complex mix of cherry pie, caramel, toasted-macadamia, spice, and espresso-crema personality. Smooth and fresh-tasting, belying its age. Kopke 1967 Colheita Porto DOC; $240). An impressive and balanced mélange of bright fruit, cherry pie with heavy cream, stewed plums soaked in tequila, caramel, and candied fruitcake swirls through a long, sweet finish. Kopke 1978 Colheita…

PERFECT DAY Many people who come to McMinnville immediately hit the road, seeking out wine in the surrounding hills . But these days, you hardly need to leave city limits to experience the riches of the Willamette Valley. Downtown , you’ll find 19thcentury brick buildings housing art galleries and indie shops. Come fall , head to the Granary District for a behind-the-scenes peek at the grape harvest, as trucks of ripe fruit roll in and winemakers hustle from barrel room to coffee shop and back. Add to that the peak of wild mushroom season —a favorite time of year for Oregon’s chefs —and you’ve got a feast for the senses in one idyllic spot. 10 A.M. Start your day southwest of town on State 18, where you’ll pass by fruit…

PLANT Space seedlings of broccoli and cauliflower about 18 inches apart. Keep soil moist and apply fertilizer once or twice before florets or heads start to form. Display delicate muscari in a small pot on a petite front porch. Its tight blue-purple blooms pair well with yellow daffodils or pink hyacinths. Some varieties can be invasive, so it’s best to plant in containers. Find bulbs at local garden centers, or mailorder from Brent and Becky’s (brentandbeckysbulbs.com) . Pot up paperwhite narcissus, such as ‘Inbal’ or ‘Ziva’, for December cheer. While ‘Ziva’ will grow happily in water or pebbles, ‘Inbal’, which has a milder fragrance, prefers to be planted in soil. Plant ornamental trees and shrubs, including natives. They will slowly develop their roots during winter, soak up coldseason rains, and…

Combine 11/2 oz. Lo-Fi dry vermouth, 1/2 oz. St. George Terroir gin, and 1 dash celery bitters in a cocktail mixing glass. Fill with ice and stir quickly for 15 seconds. Strain into a chilled rocks glass over 1 large ice cube. Garnish with a fresh oregano sprig. PAIR WITH: Alma Krauterschatz, a semifirm alpine cheese (below) wrapped in herbs. “This is a pairing full of fresh, grassy flavors,” says Fisher. “Think of it as your salad course.” KIRI FISHER OF THE CHEESE SCHOOL OF SAN FRANCISCO…

THE HYPERLOCAL EXPERIMENT FROM CASPAR A descendant of settlers who came to Mendocino County in the 19th century, Gowan Batist grew up running wild on her family’s small corn and potato farm near Annapolis. Though she made her way to Oakland to study art right after high school, she moved back in her mid-20s. “Physically, I missed the landscape,” she says. “You sometimes don’t know what you have until you go away.” She took various jobs in the area, one at North Coast Brewing Co. in Fort Bragg, and another at an organization that gives local fruits and vegetables to those living belowthe poverty line—an estimated 20 percent of the area’s residents. Inspired by her work at the nonprofit, she and a friend attempted to live off of only what was…

This Halloween, you’ve vowed, you and your kids won’t end up eating mini Milky Way bars for dinner again. But how to make that happen? The trick is to plan ahead and pack a fun dinner that’s easy to eat on the go or right afterward. Provide your favorite superheroes with dinner they can hold in one hand so they can keep a tight grip on their Halloween haul with the other. Hand pies, tiny apples, and lightly spiced seeds fit the bill. Make sure to bring along a little extra too—you never know what kinds of hungry ghosts you’ll meet along the way. TIP Make hand pies a day or two ahead and serve them at room temperature. Bring along a bag of tiny apples too; they show up…

MAKES 8 / 50 MINUTES TIP For a festive touch, wrap the hand pies in individual wax bags and carry nuts in decorative candy cups. This is an adaptable little recipe. We love the warm, spicy flavor of brown mustard, but feel free to use your family’s favorite mustard. You can also customize the filling by using any kind of thinly sliced cheese and/or meat that you or your kids prefer. 1 sheet (from a 17.3-oz. pkg.) frozen puff-pastry dough, thawed 2 tsp. spicy brown mustard, such as Gulden’s 21⁄2 oz. thinly sliced Gruyere cheese 4 oz. thinly sliced ham, cut into 1⁄2-in.-wide ribbons 1. Preheat oven to 400° and line a baking sheet with parchment paper. 2. Roll puff pastry into a 12-in. square. Cut into 8 rectangles, 3…

YOGURT-MARINATED LAMB SKEWERS SERVES 6 / 30 MINUTES, PLUS MARINATING TIME Yogurt is marinade magic: Its mild lactic acid tenderizes meat and keeps it moist. This version, flavored with Indian spices, takes just a few minutes to make the night before. 11⁄2 cups plain wholemilk Greek yogurt 2 tbsp. lime juice (from 1 lime) 1 tbsp. Madras curry powder 1 tsp. each ground cumin and kosher salt 1⁄4 tsp. cayenne 11⁄2 tbsp. minced garlic, divided 2 lbs. boned lamb shoulder, cut into 11⁄2-in. pieces Chopped fresh mint Persian cucumber slices Pita bread 1. The night or morning before you want to eat these skewers, stir together yogurt, lime juice, curry powder, cumin, salt, cayenne, and 1 tbsp. garlic in a large bowl. Transfer 3/4 cup spiced yogurt to a small…

PANTRY UPGRADE Spice it up “Supermarket chile flakes are raw heat,” says John Beaver, co-owner of Oaktown Spice Shop in Oakland. By contrast, sun-dried, coarsely ground Eastern Mediterranean chiles— Aleppo, Marash , and Urfa—“have complexity and nuance.” They’re also blended with a little olive oil and salt for a bigger pop of flavor. In the Test Kitchen, we sprinkle these spices on roast chicken, avocado toast, green salads, pizza, and especially scrambled eggs. SCRAMBLED EGGS with GOAT CHEESE and ALEPPO PEPPER SERVES 4 / 20 MINUTES 1. In a medium bowl, whisk 6 large eggs to blend with 1 tsp. Aleppo, Marash, or Urfa chile pepper; 1⁄2 tsp. kosher salt; and 1⁄4 tsp. freshly ground black pepper. 2. Heat a 10-in. cast-iron skillet over medium heat. Add 11⁄2 tbsp. extra-virgin…

Joel Peterson (honorary chair), founder and winemaker, Ravenswood and Once & Future Sara Schneider (honorary chair), wine editor, Sunset Jim Blumling, group vice president, wine, spirits, and sales, Albertsons Companies Katie Ballou Calhoun, president, Calhoun & Company Communications Randy Caparoso, editor-at-large, The Somm Journal; editor, lodiwine.com Mark Chandler, Certified Specialist of Wine; owner, Chandler & Company Kimberly Charles, Diploma in Wine and Spirits, WSET; founder and president, Charles Communications Associates Katherine Cole, author, Rosé All Day; host and executive producer, The Four Top, NPR One Laurie Daniel, wine writer, Bay Area News Group andWines & Vines Mike Dunne, wine columnist and retired food editor and restaurant critic, The Sacramento Bee Traci Dutton, manager of wine and beverage studies and sommelier, Culinary Institute of America Gary Eberle, owner and general partner,…

BARBERA Vina Moda 2014 Barbera (Sierra Foothills; $38). The variety’s natural high acidity and tartness call for ripe fruit, which this wine delivers—its juicy berries meshing with the acidity in lovely balance. Boeger 2015 Barbera (El Dorado; $22) Urban Legend 2014 Cooper Ranch Barbera (Sierra Foothills; $32) CABERNET FRANC avvwine.com Alexander Valley Vineyards 2015 Wetzel Family Estate Grown Cabernet Franc (Alexander Valley, Sonoma County; $30). With lush and satisfying weight, this wine offers herb-tinged blackberry, black cherry, and plum flavors; earthy undertones; and vibrant acidity. fortunativineyards.com Fortunati 2014 “Fortivo” (Napa Valley; $40). From its inky purple color to deep, ripe black fruit and chocolate notes, this is a big wine that stays balanced thanks to bright acidity. Soda Rock 2014 Warm Springs Cabernet Franc (Dry Creek Valley; $34). A big, brassy expression…

VINTAGE CHAMPAGNE Moët & Chandon 2008 Grand Vintage Brut (Champagne AOC; $65). Fresh, crisp citrus and apple fruit blends with toast, honey, and hazelnut for a complex wine with a creamy mousse and a fine bead of bubbles. VINTAGE ROSÉ CHAMPAGNE Moët & Chandon 2008 Grand Vintage Brut Rosé (Champagne AOC; $70). Impressive on all counts, with depth, bright red fruit, a creamy midpalate, firm structure, and an extremely long and beautiful finish. NONVINTAGE CHAMPAGNE Nicolas Feuillatte NV Brut Réserve Champagne AOC; $36). Predominantly Pinot Noir and Pinot Meunier, with a splash of Chardonnay, this is a gorgeous bubbly, with structure, depth, and hints of citrus, Gala apple, pear, and brioche. Moët & Chandon NV Imperial Brut Champagne AOC; $40). Full-bodied, rich, and impeccably balanced, with toast and hazelnut aromas…

WHITE VERMOUTH Quady Winery NV “Vya” Extra Dry Vermouth Aperitif (California; $25) RED VERMOUTH Quady Winery NV “Vya” Sweet Vermouth Aperitif (California; $25) OTHER FRUIT WINES MauiWine NV “Maui Blanc” Pineapple (Maui; $14). Far more than a novelty, this pineapple wine is downright delicious, with lush tropical fruit braced by crisp acidity. It’s seriously made and fun to drink. HARD CIDER portlandcider.com Portland Cider Company NV “Sorta Sweet” Oregon; $6). Delivers spot-on apple character and a palate that’s subtly sweet and juicy, with brisk acidity on a long finish. portlandcider.com Portland Cider Company NV “Kinda Dry” (Oregon; $6). Crisp and dry, this cider has pleasantly bitter apple skin texture balancing apple-purée flavors.…

Summer crowds have dwindled, and the chill of winter has yet to descend. To preview next month’s cover story, we’re partnering with Under Canvas (undercanvas.com) to offer a romantic adventure for two in Utah backcountry near Zion National Park. The prize package (worth $2,150): two nights in Under Canvas’s Stargazer tent, which features a viewing window above a Casper king bed (casper.com); gourmet meals at Embers, the onsite eatery; a halfday canyoneering trip with Saw Zion (sawzion.com)—and a Casper queen mattress of your own. For more on this Instagram contest, visit sunset.com/zioncontest (Sep 13–Oct 13).…

For years, Daniel Farrar admired San Francisco’s historic 1907 Clock Tower Building from afar. When he finally scored a ground-floor apartment in the structure, the exposed-brick walls, massive steel girders, and 12-foot-high windows didn’t disappoint. Still, the 1,560-square-foot space needed an update, starting with the kitchen, which was crammed in a nook under the upstairs bedroom. The new cooking and dining area—created with Tiburon-based designer Cindy Bayon (bayon designstudio.com)—is nothing short of a showstopper, featuring a carefully engineered shelving system, illuminated tequila display, and quartzitetopped island where friends often gather for gin martinis. “It’s a great place to hang out,” says Farrar, CEO of software technology platform Switchfly. “It’s booked around the clock.” MAXIMIZE WORKS PACE An oversize island (previous page) provides most of the counter space in the kitchen.…

NOTHING AGAINST KALE, but it’s been hogging the leafy vegetable spotlight. So this year in the Sunset Test Garden, we decided to try out several alternative greens. Our favorites range from a delicate edible chrysanthemum to a radish grown more for its leaves than its root. All need at least four hours of direct sun and can be planted 6 to 8 inches apart in soil amended with compost. Use netting to protect from birds and other hungry critters, especially when transplants or emerging seedlings are young and tender. And come harvest time, don’t cut plants to the ground; instead, pick outer leaves as needed to ensure a steady supply straight through winter.…

“WHEN IT COMES TO PARTIES, a little sensory overload is a good thing,” says Kiri Fisher, owner of The Cheese School of San Francisco. At Sunset, we second that notion. That’s why we invited some of our favorite people to the Sunset Test Gardens at Cornerstone Sonoma to celebrate an all-star matchup of indulgences: Cocktails, meet cheese. “It’s not the most expected combination—that would be wine and cheese—but the possibilities are endless,” says Laura Sanfilippo of Duke’s Spirited Cocktails in Healdsburg, California; Sanfilippo created the night’s boozy concoctions with fellow cofounder Cappy Sorentino. Despite the simplicity of the menu, the guests—an assemblage of creative types from the Bay Area and Los Angeles—were downright giddy. “How lucky are we to be eating all this cheese and sipping cocktails in a gorgeous…

Combine 1 oz. Buffalo Trace bourbon, 1/2 oz. Carpano Antica vermouth, and 1/4 oz. each fresh lemon juice and agave syrup in a Belgian-style beer glass; stir. Fill with ice and top with 4 oz. kölsch or similar light lager-style beer. Garnish with a lemon slice PAIR WITH: Jasper Hill FarmHarbison (above left) is “one of the sexiest cheeses around,” says Fisher. The bark wrapper gives it a warm, woodsy richness well matched by a hearty beer and a bit of bourbon. TARA HEFFERNON (LEFT) AND LAURA SANFILIPPO OF DUKE’S SPIRITED COCKTAILS…

UST PLUMES behind my SUV as it veers along an unpaved track between vineyards, first to one edge, then to the other, to avoid the worst of the crevices. At the base of a hill, a bus straddles a gully crosscutting the road, marooned. It took a chance on the angle and lost. An ominous sign this early on in my search for remarkable wine? In fact, I’ve barreled down these washboard roads in northern Baja’s Guadalupe Valley before. Eight years ago, the region was a little rough on travelers, with only a few inns for the weary and scarcely a recommendable restaurant. But there was palpable buzz about the wine. A small band of innovators had been turning out bottles head and shoulders above the mass-produced, commercial wines that…

MAKES 4 / 11⁄4 HOURS Turns out that spinach wrapped in pie dough passes the pickyeater test! For these Halloween riffs on the classic calzone, use 4- by 5-in. pumpkin-shaped cookie cutters (find at cooking or craft stores and online). Or cut out a pumpkin-shaped template from paper, set it on the dough, and cut around it with a thin, sharp knife 1 tbsp. extra-virgin olive oi 1⁄2 cup chopped onion Kosher salt and freshly ground pepper 1⁄2 lb. baby spinach leaves 1⁄4 tsp. nutmeg 1⁄4 cup whole-milk ricotta 2 tbsp. finely shredded parmesan cheese 1 large egg yolk 1⁄4 tsp. natural orange food coloring (or a mix of yellow and red to make orange)* 1 pkg. (14.1 oz.) refrigerated pie pastry, at room temperature 1. Preheat oven to 400°.…

MAKES 22⁄3 CUPS / 50 MINUTES The warm spices of holiday pies are mixed with seeds and a touch of salt for a sweet and savory snack to eat by the handful. It can be shared with any trick-or-treaters on the Halloween trail, since it won’t set off peanut allergies. 1⁄4 cup sugar 1 tsp. each kosher salt and cinnamon 1⁄2 tsp. ginger 1⁄4 tsp. nutmeg 1⁄8 tsp. each allspice and cloves 1 large egg white About 2 tsp. vegetable oil 1 cup each raw hulled pumpkin seeds (pepitas) and raw hulled sunflower seeds 1. Preheat oven to 300°. Lightly oil a rimmed baking sheet. 2. In a bowl, mix sugar, salt, and spices. Whisk in egg white and 2 tsp. oil. Stir in pumpkin and sunflower seeds. 3. Spread…

ALBARIÑO ⋆ Bokisch Vineyards 2016 Terra Alta Vineyard Albariño (Clements Hills, Lodi; $18). Intense white flower, lemongrass, and peach aromas and flavors carried by a lively spritzy texture and mouthwatering finish. Abacela 2016 Albariño (Umpqua Valley, Southern Oregon; $21) CHARDONNAY: UNOAKED Emiliana 2016 Unoaked Chardonnay (Valle del Bio-Bio, Chile; $11) CHARDONNAY: 2014 OR EARLIER ⋆ RouteStock 2014 Chardonnay (Carneros; $16). Without an ounce of fat, this tightly knit wine offers sparkling minerality that brightens apple and pear on the palate. Well-integrated oak adds cream and spice notes. ballettovineyards.com Balletto 2014 Cider Ridge Vineyard Estate Grown Chardonnay (Russian River Valley, Sonoma County; $42). Floral aromas lead to a bright, refined palate of lemon tart, lime, and mandarin orange. Low oak and nervy acidity make this an energetic, food-friendly Chardonnay. Calstar Cellars…

FRENCH WHITE Cave de Roquebrun 2016 “Col de L’Orb” Blanc (Saint- Chinian AOC; $13) Criterion 2015 Chablis (Chablis AOC; $20) FRENCH ROSÉ Mirabeau en Provence 2016 “Etoile” Rosé Côtes de Provence AOP; $25). Orchard-blossom aromas, light cherry and berry fruit, and racy acidity make this a sassy sip for any occasion. bielerpereetfils.com Bieler Père et Fils 2016 “Sabine” Rosé Coteaux d’Aix en Provence AOP; $12). Hints of chalk, white pepper, and potpourri lace this gently fruity rosé, with tangy acidity clinching the deal on a delicious, moderately complex sip. D’Orsay 2016 Rosé Côtes de Provence AOP; $13). Florist-shop aromas of white flowers, jasmine, and violets lead to a palate of tangy wild strawberry flavors, with crunchy acidity sealing the delicious deal. JCB by Jean-Charles Boisset 2016 N°5 Rosé (Côtes de Provence AOP;…

WHITE DESSERT WINE Husch 2014 Late Harvest Gewürztraminer (Anderson Valley; $15). Decadence in a glass, with honeysuckle aromas and crackling acidity that keeps the luscious apricot jam, peach, and honey flavors bright and mouthwatering. Navarro Vineyards 2016 Late Harvest Riesling Anderson Valley, Mendocino; $49). Ambrosia-like, with honeysuckle aromas and deliciously sweet flavors of apricot, peach, and baked apple. Honey notes from the botrytisaffected berries add complexity, and high acidity provides a zingy finish. Navarro Vineyards 2016 Late Harvest Muscat Blanc (Anderson Valley, Mendocino; $69) RED DESSERT WINE Macchia 2015 “Flirtatious” Late Harvest Zinfandel (California; $21) Maurice Car’rie Winery 2005 “Papa’s Favorite” Zinfandel Dessert Wine (California; $35) FORTIFIED ORANGE MUSCAT Quady Winery 2015 “Essensia” Orange Muscat (California; $25). Snappy acidity keeps the unctuous orange marmalade, apricot, peach, honey, and caramel flavors fresh and clean…

Tillamook Farmstyle Cut Shredded Cheese When it comes to shredded cheese, size matters. Our Farmstyle cut is bigger than your average shred, which means melty-er than average nachos, stretchier than average quesadillas, and tastier than average mac and cheese! tillamook.com/shreds Nomad Chic Nomad Chic is Cornerstone's secret eclectic shopping destination. Transport yourself to that beach in Bali where you saw that incredible bikini you haven't been able to find since, plus discover the perfect unique gift from luchador masks to disco balls. nomadchic.mx Welcome Home The Home Ranch, Colorado's only Relais & Châteaux affiliated guest ranch, has been welcoming adventurers to the Colorado Rockies since 1980. Offering comfortable rooms and cabins, exceptional farm-to-table cuisine and horseback trail riding. Cross-country skiing on groomed trails in winter. Orvis-endorsed fly fishing and children's…