{"id":9398,"date":"2012-04-05T20:00:07","date_gmt":"2012-04-06T03:00:07","guid":{"rendered":"https:\/\/shescookin.com\/?p=9398"},"modified":"2014-08-18T12:24:39","modified_gmt":"2014-08-18T19:24:39","slug":"wine-lab-at-the-camp","status":"publish","type":"post","link":"https:\/\/shescookin.com\/wine-lab-at-the-camp\/","title":{"rendered":"Wine Lab at The Camp"},"content":{"rendered":"

\"Wine<\/a><\/p>\n

As if THE CAMP couldn’t get any cooler, the recent opening of \u00a0the Wine Lab seems to say “you complete me” \ud83d\ude42\u00a0The casual, hipster, eco-chic vibe of THE CAMP is a favorite of mine – \u00a0and many others who seek respite from SoCal’s ubiquitous strip malls and gargantuan shopping districts – and the perfect place for the Wine Lab to continue\u00a0\u00a0their successful concept of daily wine tasting in a non-stuffy environment.<\/p>\n

\"Wine<\/a><\/p>\n

Designed with a mid-century flare, Wine Lab is right at home among the indy restaurants and unique shops at THE CAMP. Being a fan of mid-century modern design, I was totally smitten with the space and their play on the “lab” in Wine Lab with tasting flights served in a test tubes \ud83d\ude42<\/p>\n

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Specializing in smaller family wineries, Wine Lab at The CAMP \u00a0also features a retail shop where customers have an opportunity to buy the wine, cheese, bread, honey, and goat butter that they taste on the bar.\u00a0An expanded, small plate menu, includes Flatbread Pizza\u2019s made by a French quiche-maker in Glendora; local-baked Sadie Rose Breads served with organic Meyenburg goat butter from Central California; and artisan cheeses paired with local honey made by Costa Mesa beekeeper Amy Cripps. \u00a0In addition, Costa Mesa\u2019s Christopher Michael Chocolates (Voted America\u2019s Best Chocolatier in 2010) stocks a selection of his confections.<\/p>\n

\"Wine<\/a><\/div>\n

Wine Lab proprietors ChrisAnn and Roger Richards are excited to bring a more sustainable approach to their unique services:
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* A MicroMatic<\/span><\/strong> wine dispenser that serves eight wines on tap is a first in Orange County, California. \u00a0Wines are delivered in 19 liter reusable kegs which eliminate the waste of bottles and have a much smaller carbon footprint. \u201cSmall family wineries are embracing this medium of wine delivery, because of the size of the keg, the temperature stability during transport protects the wine which increases the quality for our customers.”<\/p>\n

*A Natura<\/strong><\/span> water purifier has also been installed. \u00a0This system removes impurities and contaminants from the water without taking out the minerals. \u00a0It provides cold sparkling, still or room temperature water in large glass carafes that are washed and reused.<\/p>\n

*An innovative<\/strong><\/span> iPad and iPhone system is used to take customer orders by the staff. \u00a0Roger noted that it allows the flexibility to be anywhere in the space and take a wine, food or to go order, plus they can swipe a customer\u2019s card right in front of them so their card is never out of their sight. \u201cIf you see our staff on the phone they are not checking messages, they are checking on your order.”<\/p>\n

A beer dispenser with six taps predominately features local microbrews. Currently, three beers from Fullerton-based Bootlegger\u2019s Brewery on tap. Besides wine and beer tastings, Wine Lab will continue to provide education opportunities through winemaker events. “Customers really enjoy talking to the owners and winemakers plus it gives them an opportunity to taste a variety of the producer\u2019s wines without making the trip to wine country.”<\/p>\n

Wine Lab at The CAMP<\/strong><\/a>\"Wine<\/a><\/strong><\/p>\n

2937 Bristol Street<\/p>\n

Costa Mesa, CA<\/p>\n

Open: Tuesday through Thursday from 11 am to 9 pm;\u00a0Friday and Saturday from 11 am to 11 pm;\u00a0Sunday 11am to 7 pm<\/p>\n

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