Discover more than 40 of our picks—including parks, fishing spots, museums, family attractions, breweries and shopping—for the best things to do in and around Clear Lake and the Bay Area.

Clear Lake and the Bay Area is teeming with opportunities to get outdoors and get your feet wet, with nature preserves and parks alongside several natural and man-made bodies of water. The Bay Area is also home to major Houston-area attractions like Space Center Houston and Lone Star Flight Museum.

This stretch along the coast encompasses several sprawling areas typically contained by Interstate-45 to the west and Galveston Bay to the east. Here, you’ll find towns like Dickinson, Kemah, Seabrook, League City and Webster along with Clear Lake.

We’ve gathered many of the wonderful year-round things to do in and around Clear Lake and the Bay Area for families, couples, solo travelers and anyone looking for great ways to spend a daytrip (or longer) from Houston.

Things to Do Outdoors in Clear Lake & Bay Area

• Armand Bayou Nature Center – One of the largest urban wilderness preserves in the nation, this 2,500-acre nature center features natural wetlands, forest, prairie and marsh habitats along with hundreds of animal species (including resident bison) and thousands of native plants. A premier birding destination in the Houston area, Armand Bayou is also great for families and those after hiking and paddle trails in the region. Click here for more information.
• Challenger Seven Memorial Park – In memory of the seven astronauts that lost their lives in the Space Shuttle Challenger explosion, this memorial park features about 100 acres of Audubon Society-sanctioned park space, a bird sanctuary, nature trails, fishing ponds and more. Click here for more information.
• Dr. Ned & Fay Dudney Nature Center – In League City, this 148-acre park is home to migrant birds such as great blue herons, ibises and whooping cranes; mammals like deer, bobcats, coyote and raccoons; and a wide variety of flora and fauna. Click here for more information.
• Hester Garden Park – A former nursery in Seabrook, the Hester Garden Park is a great stop along the Great Texas Coastal Birding Trail, offering observation platforms surrounded by native plant life, towering trees and buzzing wildlife like birds, butterflies and dragonflies. Click here for more information.
• Seabrook Wildlife Refuge and Park – This natural refuge preserves 40 acres of undeveloped park space which is home to egrets, herons and woodland birds, as well as turtles, alligators, deer and swamp rabbits. Click here for more information.

On-The-Water Activities in Clear Lake & Bay Area

• Boardwalk Fantasea Yacht Charters – Out of Kemah, these yacht charters send visitors onto the waters of Houston and Galveston Bay for sightseeing, dinner voyages, party cruises and other events. Click here for more information.
• Captain Kidd Sailing Schooner – Hop aboard a 55-foot tall schooner that calls back to the 19th century of sailing the open seas. Schedules vary throughout the year, but visitors can take to the water off Seabrook for two-hour sails that offer a chance at catching stunning sunsets or dolphins leaping from the water. Click here for more information.
• Houston Party Boats – If you’re planning an event or celebration, these party boat charters out of League City offer flexible packages for dinners, dancing and drifting across the waters of Nassau Bay, Clear Lake and the surrounding area. Click here for more information.
• Pinky’s Kayak Rentals – Just down the road from Seabrook, this rental shop will get you geared up to paddle through the nearby Taylor Lake or kayak through Armand Bayou Wildlife Refuge and Wilderness Preserve. Pinky’s also offers guided tours, including its popular couples and Texas Wine Tasting tours. Click here for more information.
• South Coast Sailing Adventures – From Kemah, this sailing charter service can meet many of your adventure needs. Take to the water for cruising and fishing trips, learn how to sail with the South Coast sailing school, or enjoy their on-the-water take on bed-and-breakfast. Click here for more information.
• Star Fleet Yachts – This entertainment cruise service takes visitors to the waters of Clear Lake and Galveston Bay with public cruises on offer, including special events like Murder Mystery Dinners. Click here for more information.

Playgrounds & Parks in Clear Lake & Bay Area

• Bay Area Park – Head over to this on-the-water park for some family picnicking along the duck pond or in the Oasis garden, then channel some energy onto the nearby playground structures and sports fields or tennis courts. This public park also provides launch access for paddling that leads into Armand Bayou. Click here for more information.
• Clear Lake Park & Bay Area Museum – Nearly 60 acres of park space provide families a chance to enjoy lakeside activities, clamber around the playground, take to various sports fields or take in the history of the region at the on-site Bay Area Museum, which features NASA memorabilia along with important archeological finds that belong to the Karankawa and Akokisa Native American tribes. Click here for more information.
• David Braun Park at Lake Nassau – On the shores of Lake Nassau, this public park features an extensive boardwalk that makes for a great, relaxing fishing spot as you can also take in sailboats and motor boats off in the distance. The area also features playgrounds, sports fields and more. Click here for more information.
• Frankie Carter Randolph Park – In Friendswood, this public park spans more than 90 acres and hosts families and visitors of all ages and abilities. Here, guests can take advantage of tennis and volleyball courts, multi-purpose athletic fields, a two-mile nature trail, picnic areas, bustling barbecue pavilions and playgrounds. Click here for more information.
• Pine Gully Park – Among the playgrounds and tree forts in the 52 acres of Pine Gully Park, a 1,000-foot fishing pier lets you drop a line for the day, or take a break and enjoy the 6-mile hiking trail loop. Click here for more information.

Family Attractions & Museums in Clear Lake & Bay Area

• Bay Area Raceway – In Dickinson, this family entertainment center boasts a quarter-mile Go-Kart track, an arcade brimming with a wide variety of classic and recent games, and a two-story laser tag arena where teams aim to fend off a zombie invasion. Click here for more information.
• Kemah Boardwalk – Dine along the waterfront, hop aboard a roller coaster or try your best to take home boardwalk prizes. This popular amusement destination is packed with restaurants, shopping, thrill rides and more in a carnival-like boardwalk atmosphere. Click here for more information.
• Lone Star Flight Museum – Just blocks from Ellington Airport, this spacious all-things-flight museum gives visitors an up-close look at more than a dozen aircraft that chart evolving designs and uses from World War II Heavy Bombers to Air Force jets and more. The Lone Star Flight Museum also features the Texas Aviation Hall of Fame, permanent and traveling gallery exhibitions, and high-flying experiences in their flight simulators. Click here for more information.
• Main Event Entertainment – Let the kiddos loose at this vast family amusement destination that features bowling, pool tables, laser tag, mini golf and a bustling arcade with a wide variety of games. Perfect for parties of all sizes (kids or adults), Main Event is a popular place to burn some energy or blow off some steam. Click here for more information.
• San Jacinto Monument – Located on the site of a decisive battle between Sam Houston and General Santa Anna, this towering war memorial stretches into the Texas skies and stands fifteen feet taller than the Washington Monument. Known for its observation deck, the Monument also features galleries of artifacts that span from ancient Mayan and Aztec civilizations to Mexico and the Civil War, including artwork, uniforms and weaponry. Click here for more information.
• Space Center Houston – The expansive NASA campus has etched itself into history, providing Mission Control for the historic Apollo flights, as well the ongoing space missions aboard the International Space Station. Here, visitors can explore an extensive collection of NASA and space exhibits, learn about the history of spaceflight and the courage of astronauts around the world, and take in the gargantuan sights of rockets, including the SpaceX Falcon, Saturn V, and Space Shuttle. The must-see tram tour will also take visitors through the campus, visiting Mission Control, seeing where the astronauts train for their missions and more. Click here for more information.
• Texas City Museum – This 30,000-square-foot facility helps visitors to explore the heritage of Texas City and the surrounding region with exhibits that highlight Civil War-era artifacts, the 1947 Texas City Disaster, and other culturally significant people and events to the region. The museum also features the Children’s Discovery Room that boasts hands-on activities to help foster curious imaginations. Click here for more information.

Golf & Disc Golf in Clear Lake & Bay Area

• Bayou Golf Course – On an isolated patch of land along Moses Lake, the 200 acres of gratifying and sometimes challenging golf at Bayou Golf Course is ideal for players of all skill levels. When you take to the tees, be prepared to handle water hazards on 12 holes, nearly two dozen sand traps and the ever-present winds from Galveston Bay. Rates are $33 on weekdays; $39 on weekends and holidays. Click here for more information.
• Beacon Lakes Golf Course – In League City, this lighted 18-hole golf course offers night time opportunities to hit the fairways, as well as a challenging layout that stretches for more than 6,700 yards. Rates are $22 on weekdays; $26 on Fridays; and $31 on weekends. Click here for more information.
• Taylor Lake Village Disc Golf Course | Disc Golf – Near Seabrook, this lightly wooded 9-hole course can be found in a community park off NASA Road 1 and features fast and easily navigable play with slight challenges from nearby trees and subtle elevation changes. Click here for more information.
• TopGolf Webster – The national chain of golf entertainment venues offer driving bays for groups of all sizes to send balls flying, racking up points on accuracy and distance, while enjoying tasty bites and drinks as they swing away. Click here for more information.

Breweries & Wineries in Clear Lake & Bay Area

• Clear Creek Winery & Vineyard – In the heart of Kemah, this winery and resort provides tastings of more than a dozen bottles in white, red, sweet, dessert varieties and more. Tours and tastings are available via reservation. Click here for more information.
• DUO Winery & Cider Company – From Dickinson, the wines and ciders of this family-owned local company can be found in bars and restaurants throughout the Houston area, though their winery makes for a great place to lounge and sip on traditional European wine varieties. Check out their calendar for winery events and live entertainment. Click here for more information.
• Galveston Bay Beer Company – Whether you’re a half-pint into the smooth malty sweetness of the Bull Shark Scottish Ale or picking up strong aromas of the Watermelon Wheat, this Dickinson brewery is serving up delicious, complex flavors to quench your thirst while giving you an enjoyable place to have a pint in their taproom. Click here for more information.
• Haak Vineyards & Winery – In Santa Fe, this family-owned business has grown from a gift of grapevines in 1969 to an award-winning winery that draws from more than three acres of vines and serves up tastings at their 25,000-square-foot winery. Keep an eye on their active events calendar for live music, dinners and more. Click here for more information.
• Railean Rum Distillers – Known as Texas’ first rum distillery, this bay-side operation in San Leon offers tours and tastings of their range of spirits, including vodka, white and dark rum, agave spirits and whiskey varieties. Stop by the on-site Buccaneer Bar and order up drinks from their cocktail menu to get a finer taste of the distillery’s offerings. Click here for more information.

Dining & Restaurants in Clear Lake & Bay Area

• Gilhooley’s Restaurant & Oyster Bar | Seafood – Get your fix at this Dickinson spot serving up fresh-shucked, slightly sweet oysters, shrimp, boudin and other seafood dishes with indoor and outdoor seating available for locals and visitors alike. This restaurant is for ages 18 and up. Click here for more information.
• Kemah Boardwalk – This family attraction destination offers up a unique boardwalk carnival atmosphere among its many shops, games, and popular restaurants, including several Landry’s offerings, The Flying Dutchman, Bubba Gump Shrimp Co. and more. Click here for more information.
• Nobi’s Public House | Vietnamese, Beer – Get your fill on craft brews and Vietnamese-fusion cuisine at this Webster hot spot serving banh mi, vermicelli, noodles and more alongside dozens of local, national and international beer offerings with the option to grab a growler to go. Click here for more information.
• T-Bone Tom’s | American – In Kemah, this ’60s meat market-turned-restaurant draws flocks of locals and tourists looking to dine on Texas-sized portions of comfort classics like chicken fried steak, spicy blackened catfish and barbeque. Click here for more information.
• Tookie’s | Burgers – Across four decades, this Seabrook staple along Highway 146 attracts hungry visitors ready for their super sized burgers and sides that are known to leave stomachs stuffed. Click here for more information.

Click here for more dining and restaurant options in the Bay Area.

Shopping in Clear Lake & Bay Area

• Boutique Shopping in the Bay Area – Browse the latest women’s trends, jewelry, accessories, shoes and more at fashionable boutiques found across the Bay Area, including Ivory Boutique, Brave Boutique and The Salted Hippie in League City, as well as Lex & Mae in Kemah.
• Kemah Boardwalk – While the carnival-like atmosphere and fresh seafood dining is a big draw at the Kemah Boardwalk, guests can also take to shopping in one of several specialty shops and kiosks found throughout the area. Grab a souvenir, check out stylish threads, hit up Build-A-Bear for a new cuddle buddy, or satisfy your sweet tooth with the staggering number of treats found at The Candy Box.
• Mall & Outlet Shopping – If you’re looking for efficient ways to spend an afternoon browsing the latest trends and goods, the Bay Area has two mega-shopping experiences to check out. With nearly 200 stores at your disposal, Baybrook Mall in Friendswood remains one of the premier shopping destinations in the Southeast Houston area, while the Tanger Outlets in Texas City offer an outdoor shopping environment and a chance to check out deep discounts and clearance items from some of the world’s largest brands.

Social Distancing & COVID-19

Businesses and organizations in Houston have opened under modified protocols, following guidelines administered by local health officials, the State of Texas and CDC. At this time, guidance from experts urges people to continue wearing face masks when in public spaces, practice social distancing of at least six feet, limit your touching of surfaces and frequently use hand sanitizer or soap and water to keep your hands clean.

Although vaccines have been approved and distribution has begun, supplies are still limited. Health officials have severely cautioned that it will take until late spring 2021 before the U.S. might be able to expect a level of herd immunity. In the meantime, masks are strongly advised to help curb the increasing spread of COVID-19 this winter.

Before heading out, take time to familiarize with your destination’s requirements or restrictions at this moment, and be sure to contact them ahead of time with any questions or concerns.

Find More Things to Do in Houston All Year Long

You can find more fun in our interactive event calendar and 365 Weekend Guides.

Be sure to subscribe to our free Weekend Guide email to receive a round-up of great things to do this weekend in Houston in your inbox every Thursday.

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February 23, 2021 – What type of food does Croatia eat? Well, it’s a small country, only around 4 million people. The food must be pretty similar all over Croatia, right? Wrong

The type of food Croatia eats depends on which region you are in. The Croatian menu is wonderfully varied. Homegrown or domestic Croatian food is usually the product of the country’s wonderful natural assets. The type of food Croatia eats is also influenced by its close neighbours. Some food Croatia eats comes historically from the menus of places quite far from Croatia.

Karlovac, a city whose four rivers inform the local cuisine © Croatian National Tourist Board

Sarma

Snack food or fast food in Croatia is available on almost every street corner, from the pekara (or pekarnica), the popular local bakeries. Here, you can grab a burek, pizza slice or pita, which is like a cross between a small pastry pie and a pasty (if you’re British and know what a pasty is!)

Navis Hotel overlooking Kvarner Bay – Opatija’s first sushi restaurant © Hotel Navis Opatija

Croatia now has many Michelin-recommended and several Michelin-starred restaurants. Their number grows each year. But, while the variety of international and top-flight continues to expand in Croatia, this does not tell the real story of what Croatia food is.

Pizza is not really Croatian food (although, like that other Italian import ice cream, Croatians do make it very well). Burgers are not Croatian food, even if pljeskavica is. Pekara might be ubiquitous, but that is not real Croatian food. No. To find out truly what type of food does Croatia eat, you’ll have to find a seat in a traditional restaurant or tavern (a konoba, if you’re on the coast, krčma, klet or gostiona, gostionica or restoran elsewhere). There you can soak up the wonderful vibes and sometimes spectacular scenery. But, more important that that, you might find a meal you’ll never forget.

The only thing in Croatia that truly beats traditional food from a great tavern, is food in Croatia that is made by mom or grandma in the home. If you’re lucky enough to be invited to try traditional Croatian food in someone’s home, you simply must go. It’s the best!

What food is Croatia known for in the region of Istria?

What type of food do they eat in Istria? © Draguč, Istria by Romulic and Stojcic

Homemade pasta with truffles – classic Istria! © Maja Danica Pečanić / Croatian National Tourist Board

Asparagus is just one of many ingredients for which the Croatian region of Istria is famous, seen here made into a frittata or omelette © Maja Danica Pečanić / Croatian National Tourist Board

Some famous Istrian food dishes include Manestra, a minestrone-type soup made with vegetables (and sometimes meat or bones are used to flavour), Istrian žgvacet, a more meaty stew, asparagus (which is often eaten with eggs or made into an omelette or frittata) and speciality beef dishes which come from the region’s rare, indigenous Boskarin cow.

What do they eat in Croatia in Dalmatia on the Croatian coast?

The city of Split on the Dalmatian coast

What do they eat in Dalmatia on the Croatian coast? Sea bass grilled and served simply is an unforgettable meal of any holiday in this part of Croatia

Octopus salad is a popular starter in Dalmatia

Dalmatian food found on the coast often relies heavily on the gifts of the Adriatic sea. This dish, known as Brudet (Brodet in some places) is a fish stew/soup popular all through Croatia’s coastal regions © Maja Danica Pečanić / Croatian National Tourist Board

What do they eat in Dalmatia on the Croatian coast? A dish of great theatre is ‘peka’ – food cooked ‘under the bell’. Try the one with octopus! © Zaton holiday resort

What food do they eat in Dalmatia in Croatia? The cheese from the Dalmatian island of Pag is extremely famous © Croatian National Tourist Board

What type of food do they eat in Dalmatia on special occasions? Pašticada. If you try the best, it will likely be homecooked © Popo le Chien

A lot of Dalmatian coastal food is comparable to that found all along the Mediterranean shoreline. One distinct anomaly is the city of Omiš, whose cuisine is supplemented by its position at the mouth of the huge Cetina river. You can read a detailed article about the cuisine of Omis here.

What kind of food do they eat in Croatia within inland Dalmatia / the Dalmatian hinterland?

What kind of food do they eat in Dalmatia in the hinterland? It varies. In the city of Drniš, they are famous for making a distinct prosciutto (prsut) © gorchfin

The Dalmatian hinterland is one of the great gastronomic regions of Croatia, yet it remains largely undiscovered by the crowds visiting the coast. It can be tough to leave the beautiful beaches, but a trip behind the mountains is worth it for multiple reasons, not least the food.

What kind of food do they eat in Dalmatia in the hinterland? Drniški Pršut © Tourist Board of Drniš

What type of food does Croatia eat? The hinterland behind the city of Omis in Dalmatia is one of the few places you’ll find Poljički Soparnik, a truly authentic Croatian food © Marc Rowlands

Continental Croatian cuisine and traditional Mediterranean cooking collide in the Dalmatian hinterland – it really is the best of both. Much of the lamb Dalmatia is famous for comes from the foothills on either side of the Dinaric Alps and meat plays a perhaps bigger role in Dalmatian cuisine than it does on the coast.

What food is Croatia known for in Zagreb?

What type of food does Croatia eat? In Zagreb, these days you can eat food from all over the world – including delicious falafel © Falafel etc.

What type of food does Croatia eat? Foods like burek, kebab and baklava can be found all over the Balkans, a remnant of the time the Ottomans were here. But, the best baklava in Croatia is available in Zagreb, made by Turkish guys at La Turka © Mateo Henec

What type of food does Croatia eat? DO NOT miss the grill restaurants in Zagreb. Magazinska Klet, just behind Autobusni kolodvor (intercity bus station) is a really good one © Magazinska Klet

Zagreb food is much more influenced by continental European cooking than the menu found near Croatia’s coast. Austrian influences can be seen not only in the city’s rich architecture – its cakes and pastries are comparable to some found on just the other side of neighbouring Slovenia.

What type of food does Croatia eat? In Zagreb, they are very proud of the dish known as štrukli © Bonč

What type of food does Croatia eat? In much of the capital of Zagreb, the food and cuisine is actually informed by the areas surrounding, like Zagreb County. The pretty hills of Samobor in Zagreb County © Samobor Tourist Board

What food do they eat in Croatia in Zagorje and northern Croatia?

What type of food does Croatia eat? The unspoiled rural landscape of Zagorje ‘over the mountain’ of Medvednica, informs much of what we class as Zagreb cuisine  © Ivo Biocina / Croatian National Tourist Board

What type of food does Croatia eat? Pffft! Forget the food, I want to eat this impossibly pretty landscape! This is Zagorje © Ivo Biocina / Croatian National Tourist Board

What type of food does Croatia eat? Zagorje mlinci © Mlin Jertovec doo

What type of food does Croatia eat? In Zagorje, turkey and other birds are usually served with pasta sheets called mlinci. Both Zagorje turkey and Zagorje mlinci are protected at their place of origin at an EU level © Maja Danica Pečanić / Croatian National Tourist Board

Zagorje turkey is Croatia’s most famous. Like other bird dishes cooked all across Croatia, it is frequently served alongside distinct pasta sheets called Zagorski Mlinci, which is cooked in the bird’s roasting juices and fat. In Zagorje, they are known for their baking – excellent pastries, both savoury and sweet, and their speciality grain breads, make their way across the mountain and into the hungry capital. Look out too for a savoury strudel they make with a mushroom filling. Yum! And, if you venture as far up as Medimurje, look out for one of their specialities called Meso ‘z tiblice. Like much of continental Croatia, in Zagorje, locally made cheeses are an important part of traditional food, as are preserved meats and sausages.

What food does Croatia eat in Slavonia?

 What type of food does Croatia eat? People in Slavonia eat fresh food from their gardens or fields © Croatian National Tourist Board

What type of food does Croatia eat? People in Slavonia have a much more spicy menu than the rest of Croatia © Romulić & Stojčić

What type of food does Croatia eat? People in Slavonia have two huge rivers bookending the north and south of their traditional region – the Drava and the Sava © Croatian National Tourist Board

In Croatian Syrmia (the other half of this traditional region lies across the border, in Vojvodina, present-day Serbia), you’ll find some of the best white wines produced in continental Croatia. In Baranja, they are masters of preserved meats. The smoked, dry-cured bacon here may not be as famous as Dalmatian pancetta, but you’d be hard pushed to decide which was better. One of Croatia’s oldest and best-regarded meat producers, Belje, is from Baranja.

What type of food does Croatia eat? A selection of Slavonia and Baranja cold meats. Baranja kulen is the irregular-shaped sausage in the top left of the platter © Romulić & Stojčić

What type of food does Croatia eat? Slavonian kulen. Slavonian kulen does not have the same irregular shape as Baranja kulen © Maja Danica Pečanić / Croatian National Tourist Board

Two great rivers border the north and south of Slavonia – the Drava and the Sava, with smaller ones running off or into them through the entire region. These produce a wealth of river fish which are popular in the Slavonian diet.

What type of food does Croatia eat? Šaran (carp) u rašljama © Ivo Biocina / Croatian National Tourist Board

What type of food does Croatia eat? Fish paprikash (fiš paprikaš, sometimes shortened to simply fiš) © Romulić and Stojčić

What type of food does Croatia eat? Cobanac, a hearty, spicy stew made in Slavonia using wild meats © Youtube screenshot 

What type of food does Croatia eat? People in Slavonia eat river fish and fresh fruit and vegetables grown in their own, often large back gardens © Osijek-Baranja County Tourist Board

What type of food does Croatia eat? Krvavica © Maja Danica Pečanić / Croatian National Tourist Board

Alongside standard or garlic and paprika flavoured sausages like kobasice, or the aforementioned kulen, in Slavonia you can find Švargl, a terrine made from offal, Čvarci, deep-fried rind (pork scratchings) and krvavica, a Croatian blood sausage. Although perhaps straying far from Italian traditions, Slavonia is also responsible for what is arguably Croatia’s greatest style of pizza. Slavonska pizza is a hefty festival of different types of pork meats, loaded with onions and cheese too. It’s already a gut-buster but, order it with an egg on top and when you burst the yolk to run across your forkful, you’ll forget that pizza was ever Italian in the first place.

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The stream of new Italian restaurant openings in Melbourne is almost always steady. It’s everyday food, and we just can’t get enough of it. So, we’ve rounded up five of our favourite newcomers – from Highett to Northcote – as well as two honourable mentions.

Va Penne


An animated red neon hand with “pinched fingers” – a classic Italian gesture – marks the spot at Va Penne, Northcote’s new Italian joint. It’s by the owners of local institution Joe’s Shoe Store just down the road, who consider it “a bit more adult-contemporary” than its older sibling. And here, unlike at Joe’s, it’s almost all about the food. Small antipasti plates (think house-made pickles, salsa verde-doused burrata and salumi) come with a breadbasket, which includes crisp, cracker-like Sardinian flatbread made in-house. There’s also a pork-and-fennel meatball ragu studded with speck, and rotolo pasta (loaded with Tuscan cabbage and ricotta) that’s poached then pan-fried in brown butter. But the pièce de résistance is the garlicky spaghetti vongole – swimming gloriously in oil – that front-of-house manager Lazlo Evenhuis says is “the one people are travelling for”. (He’s not wrong.) The drinks list is short, sharp and reasonably priced – with a big focus on vermouth. Try a sour made with chinato, an aromatised wine somewhere between vermouth and amaro.

Abbiocco


Five years after opening Hampton Wine Co, a trio of hospitality vets is back in the restaurant game with Abbiocco (pronounced “ab-byok-ko”), a swish new Italian restaurant for Highett. According to co-owner Pierre Geoffroy, “There’s a lot more room to bring sophisticated dining to bayside suburbs so people don’t have to head into the city”. And this small, well-polished venue is doing just that. All the pasta – including gnocchi, squid-ink spaghetti, tagliatelle and pappardelle – is made daily on-site. Large, tubed paccheri come with a classic tomato-basil sauce and That’s Amore buffalo mozzarella, while dumpling-like tortelli are stuffed with prawn meat and immersed in a stock made by roasting the heads and shells and cooking them down with cream. You can also sip Aperol Margaritas, spritzes with house-made limoncello and obscure wine varieties. But here’s our top tip: don’t leave without trying the tiramisu – it’s made the old-school way, sans cream.

Dom’s Social Club


Peaches and Cheek are no more. In their place – also by the guys behind Dexter and Takeaway Pizza – is Dom’s, a new pizzeria and rooftop bar in the CBD that’s kinda like a fancy RSL. Ascend hand-stained timber stairs to the first floor, where you’ll find woodfired pizzas topped with house-made charcuterie (see it all hanging in the dry-ageing fridge) and bistro-style leather booths to keep things cosy. The team uses a sourdough base that’s fermented for 72 hours then dimpled like focaccia; red sauce pools into the craters, making for a pizza that’s best eaten fresh out of the oven. Two standouts: the seemingly basic marinara with tomato sugo, confit garlic and extra-virgin olive oil, and another with house-made mortadella and garlic-fermented honey.

Bio by DOC


Unlike the pizza-centric restaurants that came before it, the latest addition to the DOC Group’s stable of venues is completely vegetarian and gluten-free – with a strong vegan focus. And you’ll find it just a few doors down from DOC’s Carlton pizzeria in the space formerly occupied by The Town Mouse. “A lot of people say you can’t do Italian vegetarian,” says co-founder Michael Costanzo. “Yes, you can, and you can do it very well. It’s about bringing back those simple dishes that mum and nonna used to make.” So, dishes don’t stray too far from tradition. Some are inherently vegan (grilled vegetable tartare with capers, mustard and truffle paste; charcoal spaghetti with Roma tomatoes) or vegetarian (eggplant parmigiana with black-cabbage pesto and burrata; buffalo ricotta and spinach gnudi with burnt butter and crisp sage). But a few have been entirely veganised: the saffron arancini is filled with vegan brie, the lasagne has dairy-free bechamel, and the tiramisu swaps mascarpone for cashew cream.

Cappo Sociale


There are massive changes afoot at 127 Brunswick Street. The Ichi Group’s old three-storey pub, which was originally known as the Old Colonial Inn, is now called Hotel Fitzroy. Ground-floor izakaya Ichi Ni Nana, is sticking around, as is the existing rooftop bar and basement karaoke bar, but Village People Hawker Food Hall isn’t. The Southeast Asian-inspired dining hall has swapped its aromas of lemongrass and tamarind for those of 72-hour slow-proved pizza thanks to buzzing new Italian diner Cappo Sociale. “We’ve gone for a very slow proof, which gives it great aeration, keeps it lovely and light, and gives it a lovely texture,” says chef Maurizio Esposito (ex-Cecconi’s and Il Bacaro). “Sometimes you can smash two or three pizzas in a day.” He’s serving it, most notably, with mild casalinga salami and a touch of ’nduja, plus there’s melt-in-your-mouth beef carpaccio with beetroot “ketchup”, and pappardelle ragu made with Wagyu shin, red wine, tomato and a bright burst of lemon.

Honourable mentions


After 25 years, CBD stalwart Il Bacaro has had a sleek refurb – and returned to its Venetian roots. Refined new dishes such as a delicate “fish charcuterie board” and silver-leaf-crowned zucchini risotto now sit alongside enduring classics such as the Moreton Bay bug spaghettini. And while not technically a restaurant, Pasta Club is a private, carby, every-now-and-then dining experience in a vibrant Italian-style courtyard.

Find our full guide to Melbourne’s best Italian restaurants here.

Additional reporting by Quincy Malesovas, Chynna Santos, Caterina Hrysomallis and Evan Jones.

Icewine is the most finicky, weather-dependent wine to make.

Bench 1775 in Naramata knows this all too well.

When all of us were shivering and heading indoors during the recent cold snap, the team at Bench 1775 were heading outdoors to harvest frozen grapes to make their 2021 icewines.

Icewine must be produced exclusively from grapes that are naturally frozen on the vine and pressed in a continuous process while the air temperature is -8° Celsius or colder.

And after a lot of hard work, with frozen hands and bodies, Bench 1775’s 2021 ice wine harvest is over, said winemaker Richard Kanazawa.

They were able harvest 36 tons of grapes and were the first winery in B.C. to harvest this year.

With 30 pickers on call, no matter what time of day or night, they waited for the cold snap to come, and when it did, they jumped to work.

Bench 1775 is one of only a few wineries on the Bench that make ice wine. Hillside Winery also does.

“Before Bench 1775 started doing table wine, they were making icewine exclusively,” said Kanazawa.

READ MORE: Penticton editor pairs Okanagan wines with the best books of 2020

Former owner Jim Stewart created the ‘Whistler’ and ‘Paradise Ranch’ ice wine series with various grape varieties from their vineyard.

Their Whistler 2017 Pinot Gris ice wine was the 2019 gold medal winner in WineAlign national awards and the Paradise Ranch 2014 Sauvignon Blanc ice wine won best in class. The Whistler 2019 Viognier is a new release with grapes harvested in perfect -15 degree weather.

“This year, we picked pinot noir, Riesling and Viognier which is our main ice wine varieties,” said Kanazawa.

Another trick to really good icewine is bottling it as quickly possible, said Kanazawa.

“Not only are we waiting for the perfect weather, you want to bottle right away to avoid re fermentation of the icewine,” he said.

Kanazawa has been the winemaker at Bench 1775 for about a year, taking the job after realizing COVID-19 made it difficult to keep his own vines. He’s a familiar face around the vines, having been the winemaker both at Blasted Church and Red Rooster. He’s looking forward to elevating the wines at Bench 1775.

EVERYTHING ABOUT ICEWINES:

Ever wonder what to pair ice wine with?

For Kanazawa, he likes to pair icewine with salty and savoury things like a salty pate or foie gras.

But dark chocolate, lemon desserts, seared scallops or soft goat cheese are also some popular pairings.

You can also cook with it, he said. Reduce it down for a demi-glaze or sauce.

Icewines are ideally enjoyed chilled between 10-12°C poured into pre-chilled wine glasses.

Kanazawa said he actually likes ice wine aged 10 years.

“A well-made icewine can hold that long. It takes on a more butterscotch flavour which is really nice to enjoy with friends.”

Canada is the world’s largest producer of ice wines. Because of how difficult it is to make, icewine does not come cheap, usually fetching $50 to $100 per bottle. The major market for icewines is Asia.

To report a typo, email: editor@pentictonwesternnews.com.

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Icewine is the most finicky, weather-dependent wine to make.

Bench 1775 in Naramata knows this all too well.

When all of us were shivering and heading indoors during the recent cold snap, the team at Bench 1775 were heading outdoors to harvest frozen grapes to make their 2021 icewines.

Icewine must be produced exclusively from grapes that are naturally frozen on the vine and pressed in a continuous process while the air temperature is -8° Celsius or colder.

And after a lot of hard work, with frozen hands and bodies, Bench 1775’s 2021 ice wine harvest is over, said winemaker Richard Kanazawa.

They were able harvest 36 tons of grapes and were the first winery in B.C. to harvest this year.

With 30 pickers on call, no matter what time of day or night, they waited for the cold snap to come, and when it did, they jumped to work.

Bench 1775 is one of only a few wineries on the Bench that make ice wine. Hillside Winery also does.

“Before Bench 1775 started doing table wine, they were making icewine exclusively,” said Kanazawa.

READ MORE: Penticton editor pairs Okanagan wines with the best books of 2020

Former owner Jim Stewart created the ‘Whistler’ and ‘Paradise Ranch’ ice wine series with various grape varieties from their vineyard.

Their Whistler 2017 Pinot Gris ice wine was the 2019 gold medal winner in WineAlign national awards and the Paradise Ranch 2014 Sauvignon Blanc ice wine won best in class. The Whistler 2019 Viognier is a new release with grapes harvested in perfect -15 degree weather.

“This year, we picked pinot noir, Riesling and Viognier which is our main ice wine varieties,” said Kanazawa.

Another trick to really good icewine is bottling it as quickly possible, said Kanazawa.

“Not only are we waiting for the perfect weather, you want to bottle right away to avoid re fermentation of the icewine,” he said.

Kanazawa has been the winemaker at Bench 1775 for about a year, taking the job after realizing COVID-19 made it difficult to keep his own vines. He’s a familiar face around the vines, having been the winemaker both at Blasted Church and Red Rooster. He’s looking forward to elevating the wines at Bench 1775.

EVERYTHING ABOUT ICEWINES:

Ever wonder what to pair ice wine with?

For Kanazawa, he likes to pair icewine with salty and savoury things like a salty pate or foie gras.

But dark chocolate, lemon desserts, seared scallops or soft goat cheese are also some popular pairings.

You can also cook with it, he said. Reduce it down for a demi-glaze or sauce.

Icewines are ideally enjoyed chilled between 10-12°C poured into pre-chilled wine glasses.

Kanazawa said he actually likes ice wine aged 10 years.

“A well-made icewine can hold that long. It takes on a more butterscotch flavour which is really nice to enjoy with friends.”

Canada is the world’s largest producer of ice wines. Because of how difficult it is to make, icewine does not come cheap, usually fetching $50 to $100 per bottle. The major market for icewines is Asia.

To report a typo, email: editor@pentictonwesternnews.com.

---

@PentictonNews

newstips@pentictonwesternnews.com

Like us on Facebook and follow us on Twitter.

The Chinese New Year’s celebrations have come to an end. Festivities included family dinners and, as usual, consumption of fair alcohol amounts. Wine was among the most preferred products for Chinese people, and its transportation from Europe occupied a relatively significant percentage of Eurasian transportation’s capacities. However, how is alcohol and specifically wine transported in the Eurasian corridors by rail?

Transporting alcohol is no ordinary job. This type of product is often carried by aeroplanes since it needs short trips and controlled conditions. Wine needs continuous temperature monitoring, and since it is bottled in glass bottles, it also requires specific security measures to reach its destination intact.

China-Europe and Wine

When it comes to transporting wine over long distances, the China-Europe trains have much to say. French and Italian wine, German beer, and Chinese (Wuhan, Luzhou) liquor are all regulars on the train. Back in October 2016, more than 10,000 bottles of French Bordeaux wine caught the CEB Express in Lyon, all the way east, and arrived in Wuhan in just 16 days. Since then, there has been a regular operation of wine trains in many cities.

It is reported that before this year, in the Chengdu International Railway Port of Asian and Rongjiang European countries (goods) Pavilion, the purchase of French wine, champagne and other New Year’s Eve goods exceeded the amount of 100,000 yuan. Thanks to China-Europe trains’ development, foreign wine varieties reach the Chinese market by rail increasingly, giving this New Year more exotic elements. In October 2019, Wuhan’s “Huanghelou” strong spiced liquor travelled out of China on railway tracks towards Europe for the first time. By the end of 2020, trains from Chengdu also transported the famous Luzhou liquor overseas and towards Europe.

However, the import and export of alcoholic products depend on varying degrees in different countries, and numerous journeys to transport wine have been fraught with difficulties. Nevertheless, since the signing of the Central European Agreement on Geographical Indications, the flow of alcoholic specialities from both sides of the border has become much easier.

Transport conditions

Most of the wine that travels between Europe and China is bottled. Packaging and the transport environment are two critical factors in achieving successful long-distance transportation. For one thing, with long and bumpy journeys and loading and unloading processes during transit, the fragile glass bottles need to be packaged appropriately to avoid breakage along the way.

Secondly, the weather during train trips can be unpredictable. If the container’s temperature is not stable and suitable, the bottles will likely burst en route with significant damages. Weather extremes also impact some wines’ special packaging, such as wine cork, which can easily be damaged by humidity or high temperatures. Besides, the container’s environment is not friendly to wine, with dampness and rusting, leading to the wine product’s deterioration.

Lined with aluminium foil

Wine transportation usually takes place on pallets. In the boxes, the bottles are individually secured in unique holes and fitted with plush cushioning or heating material to cope with possible vibrations and temperature changes along the way. Additionally, securing the goods with straps or poles can provide additional protection.

To transport wine in glass bottles cost-effectively, transporters often install foil-lined paper inside containers or on individual pallets to act as a thermostatic film. JF Hillebrand Group and Embatuff, specialising in the transport of temperature-sensitive beverages, have developed versatile and advanced solutions to protect alcoholic cargo on the market today. The companies fully insulate their containers and protect the goods from long or short term exposure to the sun during transport while providing a dry and odourless container environment to avoid mould or spoilage of alcohol.

The foil’s installation takes place by merely tying straps (or elastic bands) to each of seven sides of the container except the door and then connecting and fixing the foil to the straps so that the foil and the inner wall of the container fit together to form a four-sided body. For a 20-foot container, it takes only about 10 minutes for one person to install it independently. A 40-foot high container needs about 12 minutes and two people for the same process. Applying the insulation to individual pallets or boxes can be done in just a few minutes.

JF Hillebrand, one of the developers of this solution, used this thermo-film to transport wine from Duisburg, Germany, to China by rail. Pierre Corvisier, Director of Service Development and Innovation, says: “Its use significantly reduces the instability of the box (ambient temperatures fluctuate between a minimum of 9°C and a maximum of 32°C). Even when the temperature reaches its maximum, the wine in the bottle remains between 25/29°C. Furthermore, the monitoring system showed that with the protection of this lining, the wine packaging does not break during the bumpiest sections of the journey to Kazakhstan and China”.

Liquid storage tanks

A proportion of the wine is also transported in bulk to its destination, where it gets packaged and sold. For this type of product, the market mostly uses storage tanks (Flexitanks), which are tanks specifically designed to transport liquids in containers. Thanks to the Flexitank’s flexibility, every inch of storage space can be used efficiently.

Compared to IBCs (Intermediate Bulk Containers), Flexitanks can transport a third more product and ensure minimal surface residue when unloading. Simultaneously, this liquid storage tank is highly adaptable to the environment, effectively insulating the wine inside the tank and the oxygen outside the tank to prevent spoilage.

Read also: 

• No wine under 1 degree, and no broken glass

Wine has been blamed for almost every bad decision-making process throughout history.

Really, think about it. Helen going to Troy, Caesar crossing the Rubicon…

Wine has most certainly played a part either in the pre, or post decision making of these earth shattering events.

Enjoying a glass of good wine can release the appropriate chemistry to think of the unthinkable and all of the “why nots?” that make them look like good ideas.

And well then, if it all happens to go south, the wine will be there to make you relax enough to give it another try, or to devise a new plan.

Trust me, in Greece we know our wine.

Dionysus, the god of winemaking, harvest, theatre, joy, fertility and some very mystical rituals, inherited all his attributes from the benefits that wine offered to ancient Greeks through its colours and tastes in a time when, as similarly to now, wine accompanied all major meals and parties.

Wine was, as it is today.

Covering the needs of both party-goers and home-bodies, wine is a lubricant at social events that works equally as well whether one wants to attend, or whether one would prefer to stay home watching a TV show (a glass of white wine would be my choice).

The Greek climate with its sunshine, low average rainfall and fertile soil helps some 300 grape varieties (some of them dating way back) to grow strong and healthily.

Winemaking from Greece’s fertile lands dates back to over 4,000 years, with some of the currently most popular producing regions being Aegean Islands (namely Rhodes, Crete, Santorini, Lemnos, Samos), the Ionian Islands, Peloponnese, Sterea Ellada, Epirus, Thessalia and Macedonia, more or less everywhere.

So, without further delay, I introduce you to the six best varieties and the top five wine bars in Athens according to my personal experience and research!

Top six Greek wine varieties:

1. Agiogirtiko- (or Mavro Nemeas or Saint-George) coming from Peloponnese, known for its rich aroma and deep colour. This red wine grape is considered to be one of the country’s oldest varieties.
2. Assyrtiko- originally coming from the island of Santorini. It is one of the finest white grapes variety.
3. Malagousia- the wine producer Gerovasiliou, was the first who realised the potential of this white wine grape variety and the first to start experimenting with it. Malagousia is highly aromatic.
4. Moschofilero- known for its floral aroma with hints of spices.
5. Xinomavro- the predominant grape variety in Macedonia, is known for its complex aromas.
6. Rhoditis- very popular in Attika, Peloponnese, Thessalia and Macedonia. Rhoditis is a rose coloured grape with an elegant and light taste.

Top five wine bars in Athens (yes, the places where you can find many of the above labels!)

♥Heteroclito

A wine bar that satisfies those seeking good Greek wine.

You can choose between the 20 different labels of Malagousia and Agiorgitiko, and you can accompany your wine with cheese and cold cuts from local producers.

Moreover, every Monday, Greek winemakers present their respective varieties, and you have the opportunity to join in with some wine tasting.

I have to stress also, the wonderful atmosphere of this place.

A: 2 Fokionos street & 30 Petraki 30, Athens centre

♥By the glass

By the Glass stands out because of its location and because it owns a system which maintains open wine bottles, a system that allows you to choose the exact portion you want if you prefer to buy by the glass.

Its wine list includes over 200 labels, and it keeps changing, whilst the environment is truly amazing.

A: 3 G. Souri street & Filelinon, Stoa Ralli

♥Fabrica di Vino


More than 350 labels of mostly Greek varieties are waiting for you to taste in this industrial style bar, with a vintage secret room.

Tapas and other bites on the delicious menu are designed to accompany your wine perfectly!

A: 3 E. Benaki street, Athens centre

♥Vintage


Vintage Bar creates the ideal atmosphere, and serves by the glass almost 100 labels from Greek varieties.

The vintage style bar, as its name suggests, is located in a historic building.

A: 66-68 Mitropoleos street, at the centre of Athens.

♥Kiki de Grèce

Ipitou Street’s sidewalk is home to  the cute wine bar Kiki de Grece, which loves Greek wine and serves it the best way it can!

A: 38 Ipitou & Voulis street, Syntagma

Lastly, I would like to suggest a few wines that I personally love: Biblia Chora, Lemnia Gi and Malagousia.

 “IS IG-I-AN” – Greek Toast to “Good Health!”

Photos of the heroes of the 1821 Revolution adorn major street in Athens

This is one of the most promising red winegrapes for California’s San Joaquin Valley, a clone of Teroldego. (Photo credit: Lindsay Jordan, UCCE)

Within California, a select few grape varieties dominate the wine market. According to the California Department of Food and Agriculture’s “2015 Grape Crush Report,” only nine varieties accounted for almost 75% of all the grapes destined for wine production in California.

Just the top two varieties, ‘Chardonnay’ and ‘Cabernet Sauvignon,’ accounted for more than 28% of the total crush. While these top varieties may be widely planted throughout the state, their fruit and wine quality can vary dramatically by wine growing region.

About 50% of the winegrape acreage in California is found in the San Joaquin Valley (SJV), an important agricultural region with a long and rich viticultural history.

Using a technique developed by A.J. Winkler and Maynard Amerine at University of California, Davis, wine-growing regions can be categorized by their heat summation units over the growing season. The SJV is undeniably categorized as a Region V, the warmest of the wine-growing region classifications and warmer than the other wine regions within California.

High Number of Degree Days


The central SJV has accumulated greater than 4,500 degree days in each of the last four years, well exceeding the minimum threshold of 4,001 degree days for a Region V classification.

Region V climates can create challenges to quality wine production goals. High temperatures hasten the metabolism of organic acids, which can result in fruit with undesirably low acidity. High temperatures can also suppress anthocyanin biosynthesis and promote anthocyanin degradation in the berries of many traditional red wine varieties, thus resulting in suboptimal wine color.

For economic viability in the SJV, grape growers must aim to maximize production while reaching certain ripeness parameters. Yet when meeting high tonnage demands, some fruit quality issues may be exacerbated by the fact that the most popular and widely grown wine varieties were selected to ripen under much dramatically cooler climatic conditions.

By selecting grape varieties that can innately produce superior fruit in the heat of the SJV, some of the wine quality issues associated with warm climate wine production may be alleviated. With more consumers seeking out distinctive wines and with the dramatic rise in the popularity of blended wines, winemakers have more opportunities to use fruit from unfamiliar grape varieties to improve wine color, aroma, and flavor when crafting their products.

The number of certified grape varieties from Foundation Plant Services (FPS) at UC-Davis gathered from international collections only continues to grow, including an ever-increasing number of grape varieties that originate from warm climates, like Spain, Portugal, Italy, southern France, and Greece. Grape varieties from regions like these may be better adapted for grape production in the SJV.

Potential Of Other Varieties


Recognizing the need to evaluate the performance of alternative varietals in the SJV, the now retired University of California Cooperative Extension (UCCE) Viticulture Specialist, Dr. Jim Wolpert, tested 20 of these red winegrape varieties originating in warm climates at the UC-Kearney Agricultural Research and Extension Center in Parlier, CA. Factoring in yield and fruit quality parameters, some of the best performing varieties in this initial study were ‘Petite Sirah,’ ‘Petit Verdot,’ and ‘Tannat.’

While harvested on the same day, these two heat-loving white winegrapes, Greco di Tufo (left) has dramatically different berry size than Perera (right). (Photo credit: Lindsay Jordan, UCCE)

In the next phase, a much larger variety trial was developed in 2009, where 29 red and 26 white varieties which originated in warm climates were established. These selections were planted in 20-vine sections for evaluation at the UC-Kearney Research and Extension Center.

Partnering with Constellation Brands, fruit quality has been assessed and the top-performing varieties made into wine, to fully understand the commercial wine- making potential of the selections. Even when uniformly irrigated and harvested at the same target ripeness (22 Brix for whites and 25 Brix for reds), the 55 selections have varied dramatically in their phenology, growth habits, yield, rot incidence, and fruit quality. The SJV growing conditions may be the warmest of the California wine regions, but this does not limit the potential to grow a diverse range of winegrapes.

In warm climates, titratable acidity levels can be too low and result in “flabby” wines. In this trial for example, many varieties had very low (less than 4 g/L) titratable acidity (TA) at harvest in 2015. However, the early ripening Petit Manseng stood out for its acidity. In 2015, Petit Manseng came in with a TA of 12.7 g/L at 24 Brix in late July.

A naturally high acid white selection could be incredibly valuable to use as a blending grape in the SJV, to help ameliorate any suboptimal TA levels in other lots of incoming juice. Selecting varieties with specific juice characteristics may allow grape growers to address some warm climate wine production challenges directly in the vineyard.

The Challenge Of Red Colors


In warm climates, it can also be a struggle to achieve deep color in red wine grapes. This makes color one of the most important red wine grape attributes to assess. Cabernet Sauvignon was grafted into the trial block, so this conventional choice could be readily compared against the other varieties. In 2015, of the anthocyanin content of many of the other selections, including ‘Segalin,’ ‘Morrastel,’ ‘Bonarda,’ and clones of ‘Charbono’ and ‘Teroldego’, was approximately four times greater than seen in the ‘Cabernet Sauvignon.’

It is important to note that by planting different varieties, the color intensity sought by winemakers can be achieved in SJV fruit. Traditionally the fruit from the SJV and other warm climate wine growing regions have been destined to only the bulk or “low quality” wine market. Although grape growers may utilize high- yielding production systems in the SJV in order to remain profitable, by selecting varieties suited to a warm climate and these production demands, they can still achieve a high level of fruit and wine quality.

Yield and rot incidence at harvest have been parameters that quickly identified some varieties that are not well- suited for wine grape production in the SJV. There were some varieties that were incredibly prone to developing summer bunch rot under SJV conditions. White varieties that were especially prone to rot and exceeded a 50% incidence of rot at harvest included ‘Albillo Real,’ ‘Arneis,’ ‘Roussanne,’ and ‘Tocai Friulano.’

Other varieties did not produce sufficient yields to be economically viable for any grower in the SJV. ‘Prieto Picudo,’ which only reached a calculated yield of less than 7 tons/ per acre, and ‘Erbaluce’ yielded less than 6 tons/ per acre in 2015, well below the yields needed for economic viability in SJV production. Consistently poor performing varieties have already been identified and grafted over with new, more promising selections.

Promise Of ‘New’ Varieties


Originally grafted into the trial in 2013, clones of ‘Charbono’ and ‘Teroldego’ are looking incredibly promising. At the start of the 2016 season, ‘Nero d’Avola,’ ‘Grand Noir,’ ‘Petit Bouschet,’ and ‘Assyrrytiko’ were grafted into the collection. By continuing to identify and evaluate varieties that can flourish in the SJV, variety trials help to contribute to the every-increasing quality wine production within the SJV.

Instead of trying to conform to cooler climate grape selections, the SJV can instead embrace new grape varieties that can ensure its continued role as an important California wine grape production region.

A special thanks to the people that have made this possible: Dr. Jim Wolpert for the initiation of these trials, UCCE Viticulture Specialist Dr. Matthew Fidelibus for the continued support of this work, Oren Kaye with Constellation Brands for his collaboration, Dr. Deborah Golino at FPS for providing the budwood, and the American Vineyard Foundation for its funding support.

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Winegrape Varieties That Can Beat The Heat

Lindsay Jordan is an Area Viticulture Advisor with University of California Cooperative Extension, serving Madera, Merced, and Mariposa counties. See all author stories here.