April 23, 2008
From: Napa and Sonoma Valleys, Calif. Price: $23 Serve with: Lamb, better cuts of beef Ghost Pines is one of Gallo's "ghost" labels, but an association with the Modesto, Calif., giant is rapidly becoming more of a positive recommendation than a warning flag. This full-bodied, stylish cabernet from Napa (61 percent) and Sonoma (39 percent) offers pure and intense black cherry and black currant with a distinct Napa style predominating. It's reasonably complex and well-structured and will benefit from age, but can be enjoyed young.
November 21, 2007
From: Napa Valley, Calif. Price: $32 Serve with: Roast turkey You can serve either white or red with the Thanksgiving feast. Among whites, I recommend pinot gris. Among reds, zinfandel excels - especially the style of zinfandel that comes from Napa Valley fruit. And Ravenswood Dickerson is at or near the top of that breed. This wine is incredibly intense, complex and full-bodied, but with excellent balance and acidity. The flavors of cassis, blackberry and black cherry are clear and pure.
October 23, 2007
VINCENT DEDOMENICO, 92 Rice-a-Roni inventor Vincent DeDomenico, co-inventor of Rice-A-Roni, whose catchy TV jingle paid homage to San Francisco and made the pasta dish famous, died Thursday in Napa, Calif., with his wife, Mildred, by his side, his family said. He had kept working until the day before his death. Along with his brothers, Mr. DeDomenico, the son of Italian immigrants, created the packaged side dish of rice and pasta for their San Francisco-based family business. "The San Francisco treat" became known in the 1960s through TV commercials that featured the city's cable cars.
July 22, 2007
EMBARRASSING CONFESSION from a wannabe "foodie": Until a recent trip to San Francisco, I thought Michelin only made tires. "All of the places we're going to in Napa have Michelin stars," my sister, Andrea, boasted minutes after my boyfriend and I arrived at her North Beach apartment for a week-long family vacation. "Not the same company that makes the tires?" I asked. My continent-hopping sister looked at me -- the sibling who actually uses her stove and who subscribes to zagat.com and Food and Wine magazine -- as if I had spent my post-college years in a black hole.