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Best Winemaker Without a Vineyard 

Adams Point Winery

In a world trampled by purple-toed winemakers, renegade fermenter Bill Galarneau has chucked convention to the wind to stew up the oddest and rarest wines in the Bay Area. His small Berkeley operation features fermented elixirs made with tropical and subtropical fruits and run between 12 and 20 percent alcohol. They technically aren't even wine — the proper term for nongrape fruit booze is melomel, with "wine" officially designated for fermented grape juice — but those who would get snooty over this nomenclatural detail can take a hike to Napa. Currently, Adams Point Winery makes Mango Wine, Mango-Papaya Wine, Persimmon Wine, Persimmon Dessert Wine, Mango Dessert Wine, and Chocolate Dessert Wine, a stunning portlike drink that's as rich as chocolate mousse. On-site tastings have gone on hold as Galarneau seeks a new location for the winery, which has outgrown its current home, but the wines can be found at Ledger's Liquors and Montclair Village Wines. For an in-person tasting, visit Jack London Square on August 8 for the Urban Wine Experience, where Galarneau will be pouring his lineup amidst a flood of sour grape juice.
(Sorry, no information is currently available for other years in this same award category.)


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