Hart Bar

14/08/2021

So fun! Shipping available!

• Pours a thin stream of wine

• Hand-blown recycled glass - Comes with a cork

• Size - 1 Liter/34 oz

The porrón wine pitcher is a festive way to serve wine or sangria. Just pick up the porrón and tilt it so that a thin stream of wine pours directly into your mouth! It takes some skill, but it is fun at a party to see how well you and your friends master the technique. Each porrón holds 1 liter, well over a bottle of wine.

Porrones are famous throughout Spain although probably the design originated in Catalunia in place of wine-skins. They were originally made from ceramic, but now are fashioned from hand-blown recycled glass.

• Pours a thin stream of wine • Hand-blown recycled glass - Comes with a cork • Size - 1 Liter/34 oz The porrón wine pitcher is a festive way to serve wine or sangria. Just pick up the porrón and tilt it so that a thin stream of wine pours directly into your mouth! It takes some skill, but i...

13/08/2021

We have tamed (if that is even possible) this wild blackberry hedge for over a decade and this is the first year that I can truly say it has been worth it. They are a bit tangled with my hops, but we make it work. Each night at dusk, if I'm lucky, I spend about 30 minutes collecting the juiciest, plumpest, most delicious berries. At this point, I am simply adding them to freezer bags because I think my green eyes might be turning purple. My fingernails are dyed from the juice and I'm fairly certain I have some thorns permanently secured beneath my skin for life. I need some ideas beyond the basics. I've made blackberry ice cream, and plan on the usual pie/muffin/galette tip. Maybe I'll do a shrub. Maybe a melomel. Tell me what you make with your blackberries!
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26/07/2021

There used to be this incredible little restaurant in the mission district of called Bar Tartine... RIP...😭 They served foods the way I love them. , , dried, pickled, etc. Everything felt OLD. Old like the way it feels in a pantry. Old like the way it smells in cellars. . Simple. . And yet, it was such a progressive concept back then. The millennials were like, "WHHAAA?" and the old where like "AAAND?" Every time I found myself at those tables, I felt as though I were sitting in my 's . The wood. The smoke. The tart and the tang. Why else would I be so drawn to these flavors, these presentations, and the atmosphere? It must be in my bones, after-all. Generations of midwestern courses through these veins. ​ ​One such occasion, I was served a potato based dish on a piece of wood with feet. Like a display riser. I looked across the table at the hella-sexy-cowboy-carpenter dining with me and mentioned how easy it would be to whip up a few dozen for the . We ended up making over 40, and each time a guest would plate with them, my patrons would loose their minds. How simple. How beautiful. I am truly grateful the world seems to be waking from the dark spell of whatever happened to make us believe that food had to be processed, over complicated, and instantaneous. I am elated that designers are bringing elements back. Nobody is ever going to display light better than the sun or allow a food to express its own flavor better than itself. Allowing nature to be nature... cultivated and presented with reverence to its own innate perfection. I'm into it. ​ ​I really miss that . I never made a big fuss of it. I would quietly dine there when I could and dream of the next time I could have another go at it. Thank you, , and team! You made a difference. ​ ​

Photo by of my hands, our wooden plates.

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03/07/2021

Spontaneous Summer Sale!

I am making room for more badass offerings and I wanted to let y’all grab some of the last round of our collection at a discount before it’s all dunzo. So have at it! Use code OPENHART21 at check out for 20% off anything on our site. Link in bio, obvs. I had so much fun curating all of these products and I’m really proud of them. Thanks to everyone who has supported us! Stay tuned for that new new. 😉

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11/05/2021

Drink wine with Megan! 🍷

Announcing a special afternoon wine talk with Megan Hart and John Gilman (our former resident Paladar Somm at ) of this coming Sunday, May 16th at 4pm at .

The Center For The Arts in has turned a difficult situation over the past year into an innovative, educational, and entertaining program with its series, “In Conversation With”. Led by our dear old pal, , they have collected some of the brightest experts in and shared interview style, online programs with members of the Center and the community at large. It’s been thrilling to watch our friends showcased for their talents!

For the first time since the series began, we have been granted the opportunity to present the same basic format for our wine talk, but LIVE AND IN-HOUSE! We will be not only broadcasting our talk online, but you can literally join us in the newly renovated CFA theater and drink wine on a Sunday afternoon with us…. I mean… Hop on over to the Center’s IG page and tap their bio link, grab your wine package and your in-house ticket or your at-home ticket, swing by the Center this week to pick up your bottles and we’re off to the races!

The theater is HUGE, we will be spaced out on the stage and your seats will be at floor level with tables all very socially distanced as well. Those in attendance will have the chance to ask us questions as well all taste the same wines and those online could feasibly DM me here because I MIGHT go live for it. .s.gilman and I picked out 3 bottles we think are great representations of expressive varietals that may help wine lovers step outside of their beliefs about specific grapes and wine making techniques. The theme is ! We selected a , a , and a that are all priced below $50 for the trio and are at the center now for you to grab.

I’m stoked to be pulling my face out of my quarantine brain fog for a chance to flex in front of my friends. One of my favorite things to do on this earth is to be dumb for the people I love. Let’s get nerdy.

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17/04/2021

The truth is that we could ferment nearly anything with enough innate sugar content and appropriate conditions, but grape is Queen for all accounts and centuries of proof remain at our disposal if we are so inclined to search for answers. I am deep in that research; to the point of obsession and as with any art turned industry, there is an adulteration of the simplicity of art for art’s sake. Expression made into a popularity contest and money. Big names. Big labels. History. And that’s all okay. It doesn’t really bother me because that not why I’m dipping my toe in the wine. I just love to drink the stuff and I love the art and the tales and the way grapes talk story in that bottle. It can all be whatever you want it to be. What a big world, huh?

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25/02/2021

Here what I think happens when a person drinks wine:

Besides the obvious biological chemical changes we can experience (perhaps there’s an argument about how we are predisposed to experience a type of euphoria... like how we are built to find joy in the beauty of a baby’s perfect face... our bodies are made to feel pleasure), what I truly believe is that the innate inner elements contained within wine are the same of which created the earth itself. So, as we sip, we are tasting the mystery of the universe. The flavors are that of the Big Bang held within one perfect fruit that accidentally on purpose got a little ripe and a little happy.

There it is. My dissertation. Now, may you live long and prosper.

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