Though it seems that Paso Robles has only recently burst onto the wine stage, the fact is that grapes were first planted in 1797 near Mission San Miguel. The first commercial winery was formed in 1882 on York Mountain. In the ensuing 210 years since the mission fathers started making wine the quality has exponentially improved. Paso Robles boasts nearly 26,000 vineyard acres and approximately 40 different grape varietals.

Oh my goodness, I thought. I cannot possibly drink this big, full-bodied red wine in this heat – I’ll pass out! Nevertheless, there I was, in Paso Robles during a heat wave (100˚ in the shade), on a wine tasting tour. “Oh, no, this isn’t normal for May” they said “…but it’s great practice for the summer when it’s 110˚ for months!” A pale Seattle girl, I wiped my brow, took another swig of cooling water and headed determinedly back to the bar.

Let’s pretend for a moment that you are on vacation. The sun is shining. You are lounging on a veranda and the countryside around you seems to roll forever into the distance like a daydream. In this instance, when your thoughts fade to the warmth of the sun and simple foods and pleasures, there is no reason to confound your bliss with a wine that requires explanation. What your bliss wants is a Rosé. There is no more perfect summer wine than Rosé.

After driving for nearly four hours from San Francisco through winding roads and coastal highways, I pull into the long dirt driveway at Pacific Star Winery . Dust flies up from my car as I maneuver my way down toward the mid-sized redwood and stone winery overlooking the powerful Pacific Ocean. A pot-bellied beagle snoozes at the entrance to the winery while a calico cat mews loudly at me as I enter the tasting area. At the wine bar, a vivacious woman with long curly blonde hair entertains two guests from New York with tales of what’s inside their wine glasses .

This time of year, the weather in the Russian River Valley can only be described as perfect. Nah, that doesn’t necessarily do it justice. Ideal? Boring. Ahhhh. Epic. The weather is epic. The sun combined with the lush scenery just begs you to take your glass of Pinot Gris (or pick your favorite poison) and enjoy an outdoor picnic with your family. (Insert record needle scratch sound here.) Did he write “enjoy a picnic with your family?” At a winery?

Much is written about the celebrated wines and terroir of Napa Valley and Sonoma County. Travel southeast from California’s “wine country” through the Central Valley and you will find a unique gem of a winery nestled in Madera County. Quady Winery has spent the past 30 years refining the art of dessert wines. IntoWine.com caught up with co-founder Andrew Quady (his wife Laurel is the other brain behind it) to talk about Quady’s California style dessert wines.

In the U.S. and abroad, the movement towards embracing organic foods is evolving rapidly. It seems a day can not pass without new information emerging concerning the health benefits of organic foods. Major grocers such as Whole Foods and Molly Stone’s are popping up in cities across the U.S. as consumers embrace the health benefits –and better taste – of organic foods. IntoWine.com recently chatted with Celine Guillou and Chris Tavelli, the owners of Yield , San Francisco’s first and only “green” wine bar, about “green” wine and the Yield Wine Bar experience.

So how many bottles of wine do you have? A few bottles? A case or two? Several cases? Do you really know? The first time I took inventory, I was a bit shocked at how many bottles we had accumulated. (And that was before we joined any wine clubs or mailing lists!)

It’s been a long day. At work, your boss yelled at you, at home your spouse snapped about the overfilled laundry hamper, and the cat just expressed her opinion all over the carpet. Nothing will sooth you more than a great glass of wine. But dinner is planned, and it’s not exactly beef bourgogne . So what’s a food-conscious oenophile to do? Here are a few suggestions for pairing decent or even good wines with classic comfort foods to create a fun, relaxing evening.

“I’ll try the Madeira” I said to the sommelier. After retrieving a new bottle from the back of the wine bar, she poured a glass of the deep red wine and set it down. As I made a motion to begin my first sip, I heard: “wait a second; I have something for you to try.” A small dish was placed in front of me, filled with brownish-black disks. “Its chocolate,” she said in a matter-of-fact tone. “Oh, of course,” I responded, not totally understanding the pair of wine and plain pieces of chocolate. Then, as I tasted the bitterness of the chocolate combined with the smooth sweetness of the Madeira, I began to appreciate the origin of the slight smirk flashed by the sommelier. What a perfect match.