wines

What's better than enjoying quality wine? Only, I'd argue, enjoying wine for a greater cause. Although wine auctions at charity benefits are one way to do it, there's an even easier way: get acquainted with a wine label that donates to various charities.

Take note of OneHope, a brand that aims to give back to different causes with the purchase of every wine bottle. I had the pleasure of meeting Jake Kloberdanz, the visionary behind the wine, who told me about his partnership with Robert Mondavi Jr., OneHope's various varietals, and the charitable efforts tied to each, from breast cancer to AIDS to a cause especially close to Jake's heart, autism.

My favorite? The light-bodied Merlot ($19), an almost fuchsia-hued treat that smelled of jalapeño peppers and evoked flavors of everything from jammy cherries to smoky cumin and green bell peppers. I was most shocked by its unlikely food pairing: a red gazpacho that brought out all the wine's fresh, light notes. It doesn't hurt that 50 percent of profits from each bottle go to AIDS/Lifecycle either. What do you think of OneHope and wines for charity in general?

San Francisco's recent heat wave has left me craving nothing but cold, crisp, bone-dry whites. My recent favorite? The 2009 vintage of Pedro Escudero's Valdelainos Verdejo. If you're a big Sauvignon Blanc drinker, give Spanish Verdejo a try. I promise you won't regret sipping the lesser-known varietal.

This particular wine had a pale yellow-green appearance that reinforced its lemony, flinty nature. The practically weightless wine had splendid aromas of citrus, cantaloupe, and honey. It paired wonderfully with a cup of briny red clam chowder, but was just as easy to enjoy alone. You can find this vintage at Spanish specialty stores, online, or through the Williams-Sonoma wine club. For $13.50, it's a tremendous steal. Have you tried Verdejo?

• Skip the sterilizing and preserve fruit by spiking it with booze instead. — New York Times
• Why you shouldn't order wines by the glass. — Wall Street Journal
• Cooking and eating on the Illinois food stamp allowance of $31 a week. — Chicago Tribune
• LA's new Food Rendezvous was inspired by the SF Underground Farmers Market. — Los Angeles Times
• Does bad table service still warrant a tip? — San Francisco Chronicle
• The case for cooking at home with cornish hens. — Boston Globe
• Sous-vide machines designed for home kitchens seem to disappoint. — Washington Post

The antidote to a solemn Summer, I recently learned, is liberating oneself with a spur-of-the-moment trip someplace new. That, and finding ways to celebrate even the minor details in life.

Over the weekend, I popped open a bottle of bubbly to commemorate the small fact that we'd finally gotten around to revamping the apartment. (Casa would be proud.) To liven up our glasses, I tossed in some leftover blackberry Calvados, grenadine, and our fruit of the month, raspberries.

The cocktail's vibrant jewel tone and floral bouquet were the perfect accoutrement to an unusually warm afternoon.
Are you, too, hoping for your share of the splendor, regardless of the occasion? Then get your hands on the recipe.

• Martha Stewart will help rebrand The Hallmark Channel. — Los Angeles Times
• Why a Grade A egg rating doesn't count for much. — Wall Street Journal
• Jamie Oliver's signed on for act two of Food Revolution, this time in Los Angeles. — Telegraph
• Could Textaurant, a company that texts you when your table's ready, revolutionize the restaurant wait? — Boston Globe
• Marcus Samuelsson's new eatery draws from Ethiopia, Harlem, and the white working class. — New York Times
• Go for the red, white, and green on Mexican Independence Day. — Chicago Tribune
• Michael Bauer awards Masaharu Morimoto's new Napa restaurant three stars. — San Francisco Chronicle
• Tips for baking lighter with applesauce instead of oil. — Washington Post

• If you don't have a mixer, try making pound cake in a food processor. — New York Times
• Starbucks is targeting coffee connoisseurs with its new Reserve coffee line. — Chicago Tribune
• Say what? New York City has a sliced bagel tax. — Wall Street Journal
• Vegas mogul Steve Wynn is now offering vegan options at all of his properties. — Aol News
• Pulverized dried shiitakes add umami to any savory dish. — San Francisco Chronicle
• The massive egg recall has local farmers readying for increased egg demand. — Boston Globe
• Preserve the flavors of Summer herbs with simple syrups and aromatic pastes. — Washington Post

Source: Flickr User theogeo

If you've ever walked down a store's wine aisle, chances are, you've caught sight of a few of the fun-loving, colorful labels from Big House Wines. That's what happened to me, at least — and I've been drinking the winery's Big House Red ever since.

This past week, I had the chance to chat with Georgetta Dane, the head winemaker behind the eclectic, prison-themed wine label. Over lunch, she poured me the — pardon the pun — entire lineup of offerings. She started with one of the company's bestselling wines, the Big House White ($8).

Big House White is a blend of about 10 varietals, including Viognier, Malvasia, Muscat, Gruner Veltliner, Pinot Grigio, and Gewürtztraminer. Many of those grapes are highly aromatic, which makes drinking this patio wine a bit like inhaling a nuanced bouquet of potpourri: It's very floral and perfumed, with a light stone fruit finish.

I thought this wine was so perfect for Summer that I picked it up a few days later when shopping at Whole Foods — and was reminded of the ridiculously reasonable price tag! Have you ever tried Big House White, or any of the label's wines?

• The time has come to embrace mezcal, tequila's smokier little brother. — New York Times
• Evidence that farm-to-fork has gone big: Sotheby's is auctioning vegetables. — Wall Street Journal
• Fresh fruit is the new star of upside-down cakes. — Los Angeles Times
• Simple rules for buying and cooking corn. — Chicago Tribune
• Lighter, less alcoholic naked Chardonnay beats the Summer heat. — Washington Post
• Must make: Trimmed-down eggs Benedict with a Greek yogurt sauce. — Boston Globe
• Which company makes the best Fudgesicles? — San Francisco Chronicle

Source: Flickr User Dave Stroup