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Sunday, December 7, 2008
San Francisco Chronicle

Wine greenwash / Does being green make better wine, or just better bragging rights?
Andy Peay
These days, every winemaker is falling all over himself to declare how "green" he is. Are they doing this to improve the quality of their wine, or have marketers decided it's time to apply a fresh coat of green-wash to...

5 Things in December
Sam Whiting
Bay Area: Electric fairylands twinkle across the burbs, but where to look? Livermore's Alex Dourov didn't know, so he started Lights of the Valley, an online Christmas light clearinghouse. In its 10th year, it has 435...

The Light Pros
Sam Whiting
The Christmas Light Pros of SF were amateurs until they declared themselves professionals three years ago. The tree climber is Mark McGinty, 30. The conceptualizer is his wife, Anne Dijamco, 27. Their lights-and-ladder...

Pouring Profits
Carol Lloyd
Economic turbulence will no doubt foment new interest in "liquid assets." For the hoi polloi, that might mean drowning our troubles in a decent bottle of local Pinot. (Consumer studies show we drink more during...

Good Stuff: other libations / Bar Method
Deborah Bishop
Comparing some generic gin-and-tonic to one of the handcrafted libations at Bourbon & Branch is like pitting Sarah Palin against Simone de Beauvoir. So we were pleased to learn that the mixmasters at this Tenderloin...

Top 100 Wines 2008
Jon Bonn´┐Ż, Chronicle Wine Editor
Great winemakers seem to give all the credit to their vineyards. But as we closed in on the Top 100 Wines for 2008, the winemaker's craft never seemed more important. Not to say that great vineyards don't matter. Look...

The Chronicle Top 100 Wines Pairing Recipes
Lynne Char Bennett
From electronics to fashion to food and wine, the world is becoming more interconnected. More countries - China, Croatia, India and Israel - are producing wine to export, and once-exotic culinary ingredients are...

The Cork Caucus / Congressman Mike Thompson has spent 10 years pushing wine in Washington
Sam Whiting
Sitting on his barn deck overlooking the 18 acres of vines that went into the cold glass of Sauvignon Blanc in his hand, Mike Thompson turned to his vineyard manager and said, "I could sit up here every day." But...

Who excels at mixology?
Michael Bauer
One of the most exciting restaurant trends of the past five years hasn't been in the kitchen, but behind the bar. Just about every restaurant now offers unique concoctions that, like the wine list, showcase the place's...