By Esther Mobley
San Francisco Chronicle
It’s been a blast to hear all of your responses to my recent story on Two Wolves, the new wine label made by Alecia Moore, otherwise known as Pink — yes, the pop star.
If you were surprised to learn how much time and emotion Moore has invested in learning about wine and building an estate, you weren’t alone.
In fact, you probably weren’t as surprised as I was when I first learned about Two Wolves.
It’s a funny story: Moore’s publicist had been sending me information about Two Wolves for the better part of a year, emphasizing the vineyard’s unique microclimate and mentioning the owner’s penchant for the Cabernet Francs of France’s Clos Rougeard.
Never once did the publicist mention that this winery owner happened to be a world-famous pop star.
I wasn’t really paying attention to the pitches; PR companies are constantly flooding my inbox with new winery pitches, which almost never result in a story.
But then in one email, this publicist finally mentioned the name Alecia Moore. That sounded vaguely familiar. I Googled it. And I was so confused. Why wouldn’t the publicist have led with the fact that this is Pink?
Well, it may have been a calculated attempt to make me believe in Moore’s gravitas.
Either way, after spending a day last summer at the Two Wolves property with Moore, her husband Carey Hart and assistant winemaker Alison Thomson, Moore had convinced me of her gravitas herself.
I was surprised to see that I would not have to be asking her softball wine questions — a tactic I’ve learned to adopt through other (often painful) interviews with “celebrity vintners.” Moore is totally wine fluent.
It was a real pleasure to discuss her amazing life story, the Santa Barbara County wine community and — her favorite subject — Cabernet Franc.
In Other News…
Pearl 6101, a gorgeous all-day cafe and restaurant and bar that’s run mostly by women, is one of my favorite places for a drink in the Outer Richmond — but don’t take my word for it.
In this week’s Drink Up column, Maggie Hoffman celebrates Pearl’s stellar cocktail selection and the women who make it happen, especially bar manager Nahiel Nazzal.
The drinks taste “both fresh and familiar,” Hoffman writes, mostly named for California native plants like the Coastal Scrub (with grapefruit, honey and a spicy tea mix) or the Farewell to Spring (with blood-orange amaro and a Pinot Gris-based aperitif). Pearl has been getting busy at night, but I recommend stopping by in the very early evening, grabbing a seat at the bar, ordering some oysters or a plate of shishito peppers and luxuriating in one of Nazzal’s beautiful drinks.