(written for the Los Altos Town Crier ) Even if you haven’t heard of natural wines yet, you’ve most likely seen them on local wine shelves and drink menus. The trend, which originated in France, has been growing in popularity around the wine-producing world, with several California winemakers getting into the act. Natural wines are equal parts poetry, ecological stewardship, rock-and-roll and wine making. The concept is simple: nothing added, nothing altered. Which means that natural wines employ biodynamic farming practices, use native yeasts in their fermentation process and avoid the use of filtration or additives. Detractors say they lack consistency. Advocates praise them for this exact reason – claiming that much like seeing a band perform live, you get both what you love and something new every time. The sometimes-polarizing world of natural wines is not as much new as it is a return to ancient winemaking practices. Before Louis Pasteur brought us an understanding of fermentat
It is often said that on St. Patrick’s Day, everyone is Irish. And sure, why wouldn’t ye want to be Irish for a day? After all, the Irish are known for their vivacious spirits, ability to lighten the distress of others with their wit and capacity to have a “craic” (Irish slang for a “good time”). Becoming Irish for a day in Silicon Valley is relatively simple, but only with help from a wide array of cultures, from Irish immigrants importing foods to American industrialists building stately homes and local independent grocers and German meat markets creating Irish delicacies. It is the diversity of Silicon Valley that brings the bounty of Ireland to life here. Top o’ the morning Sunnyvale-based Irish foods importer Irish Grub makes preparing an authentic Irish Fry – a traditional, meat-centric breakfast – simple. Find its rashers, sausages and black-and-white pudding (a blood sausage) at another family-run business, Ava’s Downtown Market in Mountain View. To make the meal for four, pur