Recent content by Ed Baum

Amadei Porcellana is by far my favorite. But you have to be careful about batches - it varies and some years/batches are substantially different than others. Sort of like Champagne disgorgement dates coded on the bars. I am also a big fan of Bonnat's Chuao. The labels in French describe it...

I'm not aware of anything that fits the bill in the Inner Richmond. I would head to SOMA and Bar Agricole if you want a good list with OK food and a scene, or Terroir if you want a really good wine bar with interesting old world wines by the glass.

A lot of wine/cheese matching gets dicey when folks start with a set of cheeses and then try to match wines to them. I work the other way most of the time - start with the wine and then pair cheeses. Also, I tend to focus less on flavor and more on elements of balance to make the pairings...