On Saturday December 8th, GOLDEN GATE WINE CELLARS will be hosting a holiday wine tasting at a secret location somewhere near Stonestown. There will be more than 14 California wineries represented (with the owners/winemakers present!), many of them smaller and hard to find in stores. Plus, there will be snacks to keep you going, and many of the wines will be available for purchase at a discount. The event runs from 5:30pm-8:30pm, and costs $45 per person or $80 for a pair. RSVP here, and the event location will be emailed to you. I’ll also be giving away a pair of tickets for the event—all you need to do is hop over to the tablehopper Facebook page and leave a comment on today’s post featuring today’s newsletter.
Also on Saturday December 8th, Pamela Busch will be leading a tasting called Bubbles on Budget with Skewcap Wines at NECTAR WINE LOUNGE. From 1:30pm-3pm you’ll have a chance to taste six different bubbles from different countries, all of which are a more wallet-friendly alternative to Champagne. The class costs $20 per person.
Then, on Saturday December 15th, Pamela and Skrewcap will be back at Nectar, this time with real-deal Champagne (along with wines from California’s fantastic Schramsberg). This one will be $30 per person. Both events will be at Nectar Wine Lounge, 3330 Steiner St. at Chestnut, 415-345-1377.
For a truly special wine dinner, head to ~HEIRLOOM CAFÉ~ on Sunday December 9th. They’ll be pouring wines from Hanzell Vineyards in Sonoma, including pinot noirs from 1981 and 1992. The full menu and wine pairings can be found here, along with tickets. The dinner is from 6pm-9pm, and costs $150, including food, wine, tip, and tax.
On Monday December 10th, ~DELFINA~ will be doing a special wine dinner they’re calling The Ultimate Holiday Wine Dinner and Benefit. Winemakers Kevin Kelley (Salinia Wine Company), Angela Osborne (Grace Wine Company), and the Dirty & Rowdy Family Winery crew will all be there, pouring their wines. The menu will celebrate local food and purveyors, and will be priced à la carte, though there will also be an option to order a whole hog tasting menu too (the pig is from Devil’s Gulch Ranch). All proceeds will benefit the San Francisco and Marin Food Banks, and reservations can be made by calling the restaurant at 415-552-4055.