By Jessica Yadegaran
Tuesday, February 13th, 2007 at 9:54 am in Uncategorized.
The second winery we hit over the weekend was Adam’s Point Winery. It’s on Fourth Street in Berkeley, between Channing and Dwight, in a sort of converted garage. We thought we were going to Rubbisow-Sargeant, but it turns out they’ve moved the majority of their operations to Napa, even though their signage is still up. Adam’s Point has taken up residency in the spot.
Bill Galarneau, the winemaker, specializes in fruit wines (which is really big in the south and east right now, wherever there are orchards, basically). Jenny and I loved the Mango Papaya, it was dry enough to serve as a chicken or fish wine, maybe with the right fruit salsa or chutney on top of the dish. It was clean and crisp and sort of reminded us of the butterscotch wine from Old Lockeford Winery in Lodi.
Another favorite – we bought two bottles as gifts – was the Chocolate Flavored Dessert Wine. It was like melted Scharffen Berger and red table wine. We’re not port drinkers, but we liked it. My dad will love it, and sip it like sherry. As for the other wines, they were of the dessert variety — mango and persimmon. The alcohol was a sky rocketing 19 percent, like a heating pad on my chest going down. If you’re the type to pour sweet wines on cheescake or fruit salad, you should get your hands on this stuff. Unlike almond and raspberry sparklings that “add flavor,” Galarneau’s wines are made with fresh fruit. I was impressed.