Dashe Cellars’ wines might be the best-kept “local” secret. Regularly recognized by national wine critics like New York Times writer Eric Asimov for their deliciousness and affordability (most bottles are under or near $30), Michael and Anne Dashe’s hands-off winemaking philosophy embodies the honest, DIY, underground ethos of the East Bay. Native fermentations are encouraged and few chemical additions are made other than a minimal use of sulfur. The result? Elegant, high-acid, balanced wines that defy conventional notions about California zinfandel. Visit the the Jack London district warehouse where the wines are made and quickly have your bougie ideas about winemaking dispelled; this is winemaking at its most pure. And Dashe Cellars, unlike other local wineries, is actually a pretty sizable winery — which means that beyond stocking up in the tasting room, you’ll be able to find its wines at Berkeley Bowl and restaurants and wine shops across the country. Who knew the best wine was made in Oakland?