Wine
The vineyards of the high, dry ridges of the Sonoma Coast allow grapes to ripen exceptionally well. The long, cool growing season develops the floral aromatics and complex fruit, while maintaining acidity and moderate alcohol. Dan Goldfield and Steve Dutton take full advantage by pooling their talents as wine maker and farmer.

Located on a steep, convoluted hillside adjacent to the Point Reyes Peninsula in far western Marin County, Devil’s Gulch is a dramatic and spectacular planting. Mark Pasternak, one of Marin County’s viticultural pioneers, lives on the property and tends the vines. The fruit is sold exclusively to Dan Goldfield for his Marin County bottlings. The ranch combines steep terraces (up to 60% grade), shallow soil, the harsh climate of the Marin coast, protected exposures, and well-chosen Dijon clonal selections to produce a small crop of unique fruit.

Excellent with seared ahi, veal loin or nuttier cheeses such as Gruyere.

quick pairing recommendations for white, rosé, and sparkling wines from this region
Goat Cheeses, Crudité, Butter-Laced Seafood Preparations

quick pairing recommendations for red wines from this region
Simple Roasted, Well-Farmed Chicken, Beef Roasts

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regionCalifornia has a rich history of vine growing beginning in 1769 when Padre Junipero Serra is believed to have brought vinifera cuttings with him from Mexico, when he established the Mission San Diego. With the secularization of the Franciscan missions in 1830, commercial winegrowing was established throughout the state, though on a fairly small scale.

With a large influx of European immigrants during, and after the “Gold Rush,” vines were planted everywhere. In 1862, the French Revue Viticole reported that California was “…capable of entering competition with the wines of Europe.”

The old, Catholic Mission San Francisco Solano de Sonoma, established in 1823, was the first winery to take advantage of the rolling hills and cool climate north of San Francisco. Russian River Valley extends 30 miles from Santa Rosa in the south to Asti in the north.

The cooling, late-evening fogs of the region extend the growing season, allowing for very well-developed structure in the grapes grown here. The soils are largely ancient volcanic ash over clay and limestone.

Trying to define the “cuisine” of California is much like fixing a flat tire on a moving car. With a large Asian-American population dating back to the 19th Century, the state tends to adopt Asian foods fairly liberally. The American sushi craze began in California, and the California roll is used to describe sushi with avocado as a primary ingredient – one example of a traditional Asian dish modified to allow for the tremendous variety of fresh foods grown in the State.

European cooking, such as French Nouvelle Cuisine, and Italian Tuscan cooking has been absorbed, and reworked as well – with the emphasis on fresh, locally grown ingredients.

California raises cattle for beef, sheep, ducks, and pork, often simply grilled with fresh herbs. The long and varied growing seasons, brings a seemingly endless variety of vegetables, fruits, and nuts. And since the 1980s, artisan cheese production, particularly from goats milk has achieved international acclaim as among the world’s best.

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