The Wine History Project of SLO County preserves and presents two centuries of local viticulture through research, interviews, exhibitions, publications, talks and tastings. We work with local museums, galleries, archives, and wineries to organize events and exhibitions in venues throughout the county.
Together We Can Preserve the Story of Central Coast Winemaking
3592 Broad Street,
Suite 104,
San Luis Obispo,
CA 93401
(805) 439-4647
libbie@winehistoryproject.org
By Appointment
The Wine History Project takes a delicious journey back in time with Ian McPhee and Gary Eberle. When a red wine glass is on the table in front of you, the waitress is handing you a glass of Eberle Mill Road Viognier, and it’s not even noon yet, you know you’re in for a good Sunday brunch.
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Vintner John Munch was a maverick before arriving in Paso Robles, so it’s no wonder he was drawn to the wild west spirit of the region and decided to put roots down in the late 1970s. An intrinsic part of Paso Robles wine history, the legendary winemaker will be roasted and toasted by his peers and friends at the 4th Annual Fryers Celebrity Roast on October 28 at Terra Mia in Paso Robles.
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On October 8th, members of the Food History Project gathered at the SLO Provisions for a presentation on the history of olives and olive oil by grower and artist Will Carlton.
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The Food History Project had the pleasure of touring one of the most famous and oldest family run business in Paso Robles. Cook Flavorings is celebrating their 100th Anniversary as the foremost innovator of pure vanilla extract and other premium flavor...
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Ignacy Paderewski was born on November 18, 1860, in the village of Kurylowka, Poland. He was playing the piano and attracting notice by age eight. He studied piano with a variety of great musicians in Berlin and Vienna and started to compose. He debuted as...
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The history of food and mourning begins with the actual consumption of the deceased – cannibalism. Over time, it changes to the concept of providing food for the departed. Then, by the Middle Ages, funeral food focuses on feeding the living mourners.
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The art of winemaking and the rootstock that we call the Mission Grape, belonging to the famed Vitis vinifera species of grapes, were brought to California by the Spaniards. The grape, first known as Listan Prieto, arrived in Mexico around 1540 and was planted in what is now New Mexico in the 1620s.
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The New York Times applied the label to California Cuisine, giving it “Official Status” in 1982 after local chefs had denied its very existence. Writer Marian Burros wrote about trends in California Cuisine using these vivid descriptions: Freshness of...
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San Gabriel 163,579 vines San Fernando 32,000 vines San Buenaventura 11,970 vines San Jose 11,039 vines San Diego 5,860 vines San Juan Bautista 5,200 vines La Soledad 5,000 vines San Antonio 4,000 vines Santa Barbara 3,695 vines San Rafael 2,000 vines...
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We would love to hear from you.