“Honey, the dog’s wine crate is empty – can you refill it for him?”

Banish thoughts of pooch-pampering gone mad. Fido isn’t polishing off that bottle of cheap Beaujolais deemed unfit for the dinner table – and that’s a relief because if he was doing so, you’d be poisoning him. What your dog really needs is a bowl of water, and a recycled wine crate is what’s on tap.

Wine crates used to be invisible and unloved – nothing but cheaply-made (read “virgin wood”) boxes to lug bottles of plonk around in. Now we’re wising up. They’re tough, they polish up gorgeously, there’s a huge supply of them (less so since they became recycle-hot, so nowadays you have to look around), and there are a million and one things to do with them. Free-standing wine cart? Light box? You name it.

Not that Fido gives two shakes of his tail for anything right now. He’s happily got his nose jammed in one of Whiner & Diner’s range of recycled wine crate pet feeders. Pick a height, pick a color to match your room (or Fido’s coat), pick a style and your order is ready, completed with recessed, removable stainless steel silver bowls.

Or of course you could try making your own – but just think of the terrible trial of having to drink all that wine. Appalling. Still, Fido’s depending on you and you can’t let him down. Corkscrew at the ready!

Images: trentroche and Whiner and Diner

With all the wine and food pairings I’ve been road testing, I’m on my way to becoming a connoisseur. The only problem? I need some stylish storage for my new hobby, of course!

Released just in time to save them from a life in the pantry, the Riddling Wine Rack from sponsor VivaTerra is at the very top of my wish list (ahem, friends and family). This chic and functional piece of décor is named after a process utilized in the renowned wineries of France. Better known to the French as remuage, riddling is a method in which winery workers frequently turn aging bottles of Champagne stored in similar racks called pulpits. What a perfect piece to spark conversation (and show off your knowledge) at your next wine and cheese party!

Red with meat, white with chicken and fish? It’s not that simple or limiting anymore when it comes to pairing wine and food.

Sure, there’s lot to consider when it comes to selecting the best wine to complement your food: Weight, texture, acidity, flavor, the flavor’s intensity. After some research and experimenting, I came up with some yummy pairings as a quick reference guide.

Cabernet Sauvignon and Lamb
The fats and protein in lamb neutralize the tannins in Cabernet Sauvignon to bring out its fruity taste. Try the Bonterra Cabernet Sauvignon from Mad Wine with this delectable grilled leg of lamb recipe from Epicurious.

Chardonnay and Roasted Chicken
This full-flavored, complex wine complements the taste of roasted chicken. Pair the Sterling Organic Chardonnay from Wine.com with this roast chicken recipe from Epicurious.

Chianti and Lasagna
This wine’s bright acidity pairs well with the acidity of the tomato sauce in lasagna. Check out this eco-friendly vegetable lasagna recipe from Organic Food, and pair it with the Casina di Cornia Chianti Classico from the Organic Wine Company.

Merlot and Mushrooms
Soft and velvety, Merlot is less tannic than wines like Cabernet and goes well with milder mushroom dishes. This wild mushroom ravioli recipe from Recipe Zaar complements the taste of the Candoni Organic Merlot from Liquor Outlet Wine Cellars.

Chablis and Oysters
Made from grapes grown in limestone-rich soil, the full flavor of Chablis is a great match for the salty, creamy taste of oysters. This oyster stew recipe from Organic Valley is the perfect match for the Brocard Chablis Organic from O’Brien’s Wine.

Pinot Noir and Salmon
This medium-bodied wine enhances the distinct flavor of salmon. The Frey Vineyards Organic Pinot Noir from Ancona’s Wines and Liquors and this seared wild salmon recipe from Epicurious go especially well together.

Port and Dark Chocolate
The bitterness of dark chocolate tames the tannins in Port. Pair this fair trade, organic smooth dark chocolate from the Chocolate Bar with the Casal dos Jordoes Organic Port from the Organic Wine Company.

Amarone and Parmigiano Reggiano
This bold, elegant red wine and Parmigiano Reggiano are a tasty match. Just stay away from Kraft’s imitation version. This delicious parmigiano reggiano from Purely Organic complements the Ca La Bionda Amarone Ravazzol from Wine Access.

Sauvignon Blanc and Goat Cheese
This crisp, light, refreshing wine won’t overpower the creamy, pungent flavor of goat cheese. This trio of marinated goat cheese recipe from Epicurious and the Sterling Organic Sauvignon Blanc from Wine.com are a match made in heaven.

Sauternes and Creme Brulee
Sauternes adds a hint of fruity flavor to this rich, creamy dessert. This mango creme brulee recipe from Epicurious brings out the hint of apricot in the Chateau La Garenne Sauternes.

Here are some general tips for pairing wine and food:
Do pair white wines and soft cheeses with strong flavor, and pair red wines and hard cheeses with mild flavor.
Don’t pair bold wines like Cabernet Sauvignon with mild dishes because they will overwhelm the food’s flavor.
Do pair light-bodied wines like Pinot Grigio with light-bodied foods and vice versa.
Don’t pair acidic wines like Chianti with rich cream-based sauces.
Do experiment with different pairings and let your taste buds decide which you enjoy most.

For more tips and suggestions: visit Food and Wine Pairing, Drink Wine and Wine Web Central.

Images: wine anorak, Victoria Pearson / Epicurious, pmarkham,  jules:stonesoup, vino blog, St0rmz, Candoni Wines, polandeze, avlxyz, Finare Vinare, Jeffrey Allen, Palate-To-Pen, Chocolate Reviews, De Kerst pakkettenhal, FotoosVanRobin, TheVineyard, Jill Clardy, cwbuecheler, biskuit and jules:stonesoup.

Main image: byrdiegyrl

It’s not your grandmother’s wine box!

This 3-liter tube contains a premium, rich and structured California Cab – the first release by winemaker Barry Gnekow, who went looking for a way to drink outside the box and to entertain without the waste.

“My goal was to produce the equivalent of a $25 bottle of wine that could be delivered to the consumer at under $10 per bottle,” he says.

At $40 a tube, The FOUR Cabernet scores many eco points. It eliminates expensive traditional glass-and-cork packaging, cutting wine bottle landfill waste by 85%. The vino package is 100% recyclable and the label is produced by windpower. The cardboard tubes weigh 20% less than glass and can be transported using less gas.

And it’s not just the package that defies the throw-away mentality. The wine, itself, also endures until all 24 glasses are poured.

“The great thing is that it holds about four bottles worth and stays fresh up to 4 weeks after opening,” explains James Robinson of WineStyles, a retail wine store and tasting club in San Francisco. “Often with red wine, people toss out what they don’t drink after a day or two, because it goes bad.”

Robinson poured me a taste out of the spout, and I found it to be delicious, medium-bodied, plummy and lightly oaked, even on its last legs, about two weeks opened.

The wine maker also promises to deliver white wine in a tube, including Chardonnays, at some point this year.

Perhaps it’s the fact the yard is covered with green grass, which is a water no-no in my world, yet a feature imposed by our homeowner association regulations. How we’d love to replace it with artichokes and succulents.

Maybe it’s because my garage is in the back of the house and leads to the backdoor entrance. That sure makes it convenient for unloading backpacks and groceries.

I suppose both of these excuses keep me from perching on the brick steps out front, except once in a blue moon, like on the magical night of Halloween, when hundreds of candy-crazed strangers travel to our “safe” suburban neighborhood to trick-or-treat up and down the tree-lined streets.

Yes, my front yard has practically become a stranger to me, nearly a decade after the baby-rearing years when my girls ran wild with the Bernsteins, the Murphys and the Ritters, the sidewalks their playgrounds for colorful chalk graffiti and clunky, three-wheel vehicles.

It’s kind of eerie how people don’t venture out front anymore.

The children in those other families have gone off to college. They’re the same children that showed up at my front door when my first daughter was born, asking “Can we see the baby, Mrs. Bradley?” Before going away, they had graduated from a variety of private schools in the city. When I was growing up, every kid on my block went to the same public school.

Our pediatrician, who lives in the hood, came over when both daughters were born and delivered hand-knit sweaters she had made for them in her spare time. We no longer go to her house for annual neighborhood Christmas parties. We just see her face when the girls contract a bug, break an arm or crush a finger in a door.

Sure, once in a while, I park at the curb or a soccer mom picks the girls up out front, and I wave to Mrs. Bernstein across the street. But on most days, I shuttle them through the back.

Once inside the back door, my daughters quickly become shut-ins, burdened with hours of homework, entertained after with hours of FarmVille or shows like NCIS. When I was growing up, everyone ran out front after homework, playing ball in the street, climbing trees and doing cartwheels or just shooting the breeze on the curb.

What has changed for me and my family?

Is it having personal computers that lure us into a false sense of “community connection” that actually keeps us from having a real one in our very own neighborhoods? Is it the security issue which gives parents a false sense of panic over children being abducted on their lawns by a stranger? Calming that hysteria is the subject of the eye-opening book, Free Range Kids.

I know it’s not just a city thing because last Friday night, on our way to a friend’s home for dinner, we drove down a thoroughly urban street where parents with toddlers were hanging out on their stoop, the children playing and the dad pouring his wife a glass of red wine.

I felt envious. Here I live in one of the most coveted neighborhoods of San Francisco, and I’m lacking all that I truly desire on a Friday evening: the family outside taking in the sunset, sipping organic wine, moving to the rhythm of a glider, and waving hello to other families doing the same. I guess you could say I need to move to the country. But, then again, think of that couple on their stoop on Divisadero Street.

The concept of the country can and should always be in our minds. It is that concept that keeps neighbor connected with neighbor, every night, not just that one October night when we venture out to the stoop.

This is the latest entry in Luanne Bradley’s column, Life in the Green Lane.

Images: tomask, Luanne Bradley

Hot time, late summer in the city!

Except for those dreaded Friday nights when all that’s on your buff arm is your reusable canvas shopping bag.

Lumbering home from your hood’s green grocer, you pass that trendy Indian bistro and spy handsome couples in the window on double dates. They’re nursing ginormous chalices of red wine and laughing up a storm, eyes tearing from the tandoori and terribly clever banter. You feel resentful. You like red wine, too.

Take heart, neo nester. It’s commendable to eat in and save money. But hey, don’t do it alone, silly! Invite your cheap friends over Saturday night and play frugal gourmet as a unit.

For seven tips, I went to the source, Executive Chef Annie Somerville of the celebrated Greens Restaurant of San Francisco.

Greens is owned by the San Francisco Zen Center and Somerville teaches classes throughout the year at its Green Gulch organic farm. She has earned an international reputation for her imaginative approach to elegantly composed and simple vegetarian cooking, and is the author Everyday Greens (Simon & Schuster, 2003).

Here’s her greenprint for wearing your own chef’s hat and becoming the coolest home-buddy in town.

Annie’s Guide to Planning and Entertaining at Home in August:

1. Sustain your energy.

Don’t overextend yourself. You are having friends over so make sure it is fun for you, too.

2.The shopping is part of the deal.

It should begin at the farmers’ market and you should enjoy the entire experience as you plan your evening.

3. Shop at your local farmers’ market.

There is so much great seasonal produce right now at the farmers’ market, so cook up some great dishes using these fresh choices. I know it sounds cliche, but the most fun thing to do is grilling, which is great when you are running behind.

Appetizers: Stone fruit is good now, like peaches and nectarines. We are brushing a little olive oil on them and grilling them lightly, then drizzling lightly with local honey and serving on watercress, or any greens. Add a nice cheese like fromage blanc or a fresh white goat cheese. You can also shave cheese over the fruit. For figs, which are coming in now and will last quite late into the season, I use a big, aged balsamic or golden vinegar to create a reduction, and serve with goat cheese.

Entree: You could make a rustic, savory tartlet filled with eggplant, peppers and  grilled onions. You can grill those ingredients or roast them. You could also do corn which is so good now, making a tart filled with corn, chilies, onions, cheddar and cilantro. A simple dish is rounds of eggplants with big slices of peppers, onions and summer squash, all roasted separately. Make a gratin, layering in a baking dish with some cheese and big, torn up leaves of basil. Sprinkle Parmesan and crunchy delicious bread crumbs over the top. Put it in the oven, bake and serve. Delicious! The best of summer.

Side dish: Another thing we are doing as a side dish is using rosemary skewers, leaving a few sprigs on the tops, and grilling fingerling potatoes, wedges of squash and torpedo onions. You can put a big cherry tomato on them. The sprigs are fun and taste good.

Salad: Make a big green salad adding quinoa, parsley, tomatoes, olive oil and lemon. This is always a refreshing salad people dig into.

3. Invite your guests to help cook.

If things aren’t coming together as quickly as you like, ask friends to step in. They love to get involved and it actually puts them at ease, socially. Hand  someone a pair of tongs and say, “Hey, can you flip these onions?” I taught an outdoor cooking workshop at Tassajara and got everyone involved. It gets people engaged in a real way.

4. Make it informal and family style.

Anytime I can eat outdoors I do, and the more relaxed the better, and that is my rule for restaurants, too. I don’t feel like I’m a captive inside. I like the idea of everyone sitting down to a long, informal picnic table with big platters of food and good wine. Maybe you can set up a second table for a buffet if you need to. The more informality the better to make people feel at ease. These days everything is so structured and people need to relax and have a good time.

5. Opt for light, refreshing drinks.

A fresh iced mint tea is always good or  lemon verbena spritzer with lemonade and mineral water and sprigs of  verbena from the garden. On a warm night, a beautiful rose is ideal. I also like Spanish wines and Sauvignon Blancs on a warm summer night.

6. Use beeswax candles for ambiance.

Candles for sure, they are fun. Sometimes I resort to any ones I have. I have just been given beautiful beeswax candles from the farmers’ market people who produce honey for us, Snyder’s Farm. They are at the Tuesday farmers’ market at the SF Ferry Building.

7. Extend the simplicity to the dessert.

It’s always nice to offer coffee and tea and can be great to have a wonderful dessert wine, really simple. I love fruit crisps and cobblers. Short cakes also are easy to do. But if you can’t bake, just make a simple sundae with delicious vanilla ice cream and an assortment of berries. You can mash them and make a sauce. Or serve some good cookies and berries. A cluster of grapes is even good or melons and a cheese plate (light fresh goat, a cow’s milk cheese and  a sheep milk cheese, with toasted walnuts and almonds). Add a pretty platter with toasted bread.

* These days, Annie is “keeping her nose to the grindstone at Greens” but come the start of the year, you can visit her at the Chef’s Holiday Series at the Ahwanee Hotel in Yosemite.

Images: mccun934, Marilynn Taylor

Is it possible to make great California wine in an unfriendly environment? Not according to Hall St. Helena, the first winery in California to achieve Gold LEED Certification.

LEED is an internationally-recognized green rating system that measures how well a building or community does in its efforts to save energy and water, reduce CO2 emissions, improve environmental quality and show leadership in the stewardship of resources and sensitivity to their impacts.

Hall won the prestigious award from the U.S. Green Building Council for its sustainable design and practices at its facility in Napa Valley. Among the features recognized:

• Radiant Floors Allowing for Precision Winemaking and Maximum Energy Efficiency:

Radiant flooring allows HALL to control the facility’s temperature while conserving energy. This technology, accomplished by running cold or warm water through the floor slab, provides a energy efficient and stable storage and production environment.

• Solar Energy:

The sun provides more than 35 percent of the energy needed to power HALL St. Helena. Solar photovoltaic cells (solar panels) on the roof tops of the barrel cellar and fermentation building convert sunlight directly into electricity. Approximately 42,000 square feet of solar panels span the St. Helena winery roofs.

• Local Building Materials:

More than 10 percent of materials used to build the facility were extracted, harvested or recovered, as well as manufactured, within 500 miles of the project site.

• Recycled Building Materials:

More than 10 percent of the materials used were made with recycled content.

• Water Conservation:

Drought-tolerant plant species were selected for the winery landscaping which will reduce the demand for irrigation by more than 50 percent. In conjunction with this, all of the landscaping and vineyards are irrigated with recycled water. A 40-percent reduction of building water has also been achieved through the use of low-flow water outlets without compromising performance.

Cheers to Hall and its owners, Craig and Kathryn Hall for achieving their vision.  To celebrate this accomplishment, HALL is offering complimentary LEED tours daily at 11am through the end of August. Call 707.967.2626 to reserve your spot.

Slow down and take time to smell the rosés.

That’s our highly recommended approach to the eco-sensual pairing of artisanal food and terroir-expressive wines at this Sunday’s Golden Glass Wine Event at San Francisco’s Fort Mason Pavilion.

It’s also the prevailing philosophy of sponsor Slow Food USA, an organization dedicated to advocating the importance of sustainable farming practices that respect traditional knowledge and taste.

Complementing more than 100 no-pesticide wines from around the globe will be exclusive sampling from some of the Bay Area’s top restaurants and artisanal producers, including: A16, Absinthe, Aquarelle, Heaven’s Dog, La Poggio Trattoria, SF Baking Institute, Slow Club, Stella Cadente and Trattoria Corso.

Whew! And you thought this coming Sunday was for popping the top off a Bud Light for dad as he basted ribs on the BBQ in celebration of Father’s Day. How “˜bout a radical departure? Treat him to a brave new world of pure, delicious food and fruity no-nonsense wines fast by the San Francisco Bay.

The best news about the Slow Food Movement – as on display in this event – is that it combines high-minded principles with unsurpassed gourmet pleasures.

A few bites and sips later, your dad just might be more than happy to trade in his brewski and back rib for a Bordeaux and brioche.

When: Sunday, June 21, 2009
General admission: 2:00 ““ 6:00 p.m.

Entrance fee: Advance purchase: $60 (Slow Food members: $55); at the door $70; Food only and under 21: $20 (all entry tickets include 5 food tasting tickets. Additional food tickets can be purchased in groups of 5 for $20).

Where: Fort Mason Center, San Francisco
The Festival Pavilion

Images: Joe Budd Photography

Not everyone has the space or budget for a large thermal wine cooler in their pad. Here’s a practical way to chill that organic vino and rescue the dying cork stopper industry at the same time.

The Cork Bark Wine Chiller from Bitters Co. is from and features unglazed terracotta wrapped with an outer layer of natural cork bark ($46). It cools your bottle by insulating it with these layers and lends some earthy style at the same time.

The way of life for Mediterranean cork harvesters has become threatened by the replacement of hand-harvested cork with cheaper, synthetic twist-off caps. So farmers in Portugal are brainstorming alternative uses for their product – like this wine cooler, as a way of salvaging cork production, which is organically farmed.

It’s one thing to go organic, but many California wineries are taking sustainability to another level. From ground to glass, the California Sustainable Winegrowing Alliance (CSWA) is ensuring that Californian vintners are known not only for quality organic wines, but for being leaders in the movement towards sustainable agriculture.

Some of the recommendations put forth by the CSWA for Californian vintners are:

Embrace alternative energy sources, such as solar, wind and biodegradable fuels.

Be at the forefront in habitat restoration and preservation efforts.

Use green building materials ““ straw bale, rammed earth, recycled lumber ““ in winery construction.

Use cover crops and compost.

Adopt water conservation practices.

Have employee-run recycled and solid waste management programs.

Give back to the community by supporting non-profit and charitable organizations.

CSWA is setting the standard for real grassroots change in wineries, and we can support them by urging our favorite vineyards to adopt these ideas and become shining examples for wineries – and other businesses – around the world. Learn more about these wineries.

Image: zest-pk