Napa Valley Life Magazine - Food & Wine 2022

Page 100

6th Annual Forks & Corks Issue Malbec: Napa’s Best Kept Secret Finger Lakes, New York: Racy ReignsRiesling PLUS+ FOOD & WINE 2022 NEW KNIFEWORKWESTS 25 Years On The Cutting Edge

Merrill Lynch, Pierce, Fenner & Smith Incorporated (also referred to as “MLPF&S” or “Merrill”) makes available certain investment products sponsored, managed, distributed or provided by companies that are affiliates of Bank of America Corporation (“BofA Corp.”). MLPF&S is a registered broker-dealer, registered investment adviser, Member SIPC and a wholly owned subsidiary of BofA Corp. products are provided by Bank of America, N.A., Member FDIC and a wholly owned subsidiary of BofA Corp. products: FDIC Bank of America

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Corporation. © 2022 Bank of America Corporation. All rights reserved. MAP3577803 | AD-05-22-0482.A | 472538PM-0621 | 05/2022 Advice for what matters most, when you need it most The Gonzales Group Eric F. Gonzales Senior Vice President Senior Resident Director – Wealth Management Advisor eric_gonzales@ml.com707.254.4606 Merrill Lynch Wealth Management 700RiverfrontMain Street Suite 200 Napa, CA fa.ml.com/gonzales_group707.255.555994559 Congratulations to Eric F. Gonzales for being named to the Forbes “Best-in-State Wealth Advisors” 2022 list. Working with a dedicated advisor means you get personalized investment strategies from Merrill plus access to the broader banking capabilities, tools and technology only Bank of America can deliver.

Data provided by SHOOK® Research, LLC. Data as of 6/30/21. Source: Forbes.com (April, 2022). Forbes Best-in-State Wealth Advisors ranking was developed by SHOOK Research and is based on in-person, virtual, and telephone due diligence meetings to measure best practices; also considered are: client retention, industry experience, credentials, review of compliance records, firm nominations; and quantitative criteria, such as: assets under management and revenue generated for their firms. Investment performance is not a criterion because client objectives and risk tolerances vary, and advisors rarely have audited performance reports. SHOOK’s research and rankings provide opinions intended to help investors choose the right financial advisor and are not indicative of future performance or representative of any one client’s experience. Past performance is not an indication of future results. Neither Forbes nor SHOOK Research receive compensation in exchange for placement on the ranking. Rankings are based on the opinions of Forbes and not representative nor indicative of any one client’s experience, future performance, or investment outcome and should not be construed as an endorsement of the advisor. For more information, please see www.SHOOKresearch.com. SHOOK is a registered trademark of SHOOK Research, LLC.

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Contents Cover Story New West KnifeWorks: 25 Years On The Cutting Edge 6th ForksAnnual&Corks A Celebration of Food & Wine in Napa Valley Malbec: Napa’s Best Kept Secret Wine Region Series Finger Lakes, NY: Racy Riesling Reigns 36 40 6th AnnualForks & CorksIssue Malbec: Napa’s BestKept Secret Finger Lakes,New York:Racy ReignsRiesling PLUS+ FOOD&WINE 2022LIFEVALLEYNAPA MAGAZINE WINEFOOD 2022 NEW KNIFEWORKWESTS 25 Years OnThe Cutting Edge 76 79 FEATURES // THE 6 th ANNUAL FOOD & WINE ISSUE

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*Agents must accompany clients on first visit and follow registration procedures. Referral fees will be paid only at the successful close of escrow for the registered buyer. Agent/Broker must be licensed in good standing with the DRE of the State of California at close of escrow. DeNova Home Sales, the licensed broker (DRE #01247582), and DeNova Homes maintain the sole discretion to create, modify and/or enforce the DeNova Homes’ sales process, and reserves the right to modify this process at any time without any notice or obligation to any party. Approximate square footage. Prices, materials and specifications are subject to change without notice or liability. Photos are representational only. Sales and marketing by DeNova Home Sales. Equal Housing Opportunity. CA! Makenna will feature 36 homes including 3 single-family floor plans and a 1 duet floor plan to choose from ranging in size from approximately 1,395 to 2,380 square feet of living space. These homes will include 2 to 4 bedrooms, a loft (per plan), a den (per plan), up to 3 bathrooms, and all the amenities you expect from DeNova Homes. One of the homes also includes a 317 sq. ft. apartment/ADU above the garage, perfect for an adult child or separate office space. the interest list today to get the latest news, pricing, and sales release Rancho Way Petaluma, CA 94954 707-587-2730 : makenna@denovahomes.com denovahomes.com

FROM THE $900,000s

NEW COMINGHOMESSOON TO PETALUMA,

6 NAPAVALLEYLIFE.COM NV Scene • 12 What’s Been Happening Around Town Things To Do 20 Calendar of Events 21 Inside Track: What the Locals are Doing 22 Distinctively Different Food & Wine Experiences 28 Master Culinary Skills in Cooking Classes What’s Hot • 32 Forks & Corks • 40 42 Napa Valley Olive Oil Company 44 Fleetwood Calistoga 46 Napa Valley Wine Train 48 Clif Family Winery 50 Sequoia Grove Winery 52 Oakville Grocery 54 The Mill Keeper Wines 56 New Frontier Wine Co. 58 Frank Family Vineyards 59 Napa Valley’s Exciting New Dining Scene 66 Wine Country Women of Napa Valley and Their Favorite Recipes 74 Cooking with Karen Crouse Special Feature: Sonoma 82 Side Trip: Santa Rosa: Wine Country’s Most Eclectic Blend 86 Lake Sonoma Winery 87 La Prenda Vineyards 88 Kancha Restaurant 89 Schermeister Winery 90 Quest Forward Academy Real Estate 92 Napa Tracy Style: So We Thought We’d Buy A Vineyard People & Art 94 Napa Valley Art Association Shop Local 96 Stellareese Collection 98 Mavericks Builders Money & Wealth 100 Merrill Lynch: A“TranswarmingTheWorld”:NetZeroPrimer 28 40 82 59 88 FEATURES // THE 6 th ANNUAL FOOD & WINE ISSUENVL contents

BRINGING UKRAINIAN YOUNG PEOPLE TO SAFETY All Donations Tax Deductible. Many Levels of Sponsorship Visit: www.puc.edu/mission-ukraine Pa cific Union College - MI S SION : Uk r aine- One Angwin A ve A n gwi n, CA 9 45 0 8 MISSION: UKRAINE

So many of us wish we could reach out and help people of Ukraine, but not sure how or where to start... until now. This Fall, we are bringing Ukrainian young people, displaced by the war, to The Napa Valley. These students will be given tuition, room and board and allowed to live and study in the safety of our UpValley Community of Angwin.

Thanks to our generous partnership with Pacific Union College, 50% of these fees will be covered for these students. The remaining balance will be funded through our organization and from generous donors like you. Please consider joining us on this mission—The more donations received, the more lives can be saved.

NVL editor’s letter

Photo by Lowell Downey

New West KnifeWorks graces our cover as they celebrate 25 years of handcrafting kitchen and adventure knives depicting “the perfect balance of power and grace.” The preferred knives of many professional chefs, each knife is handmade by skilled craftsmen in their Idaho factory by a talented team of metalsmiths, forgers, and artisans, each of whom makes an entire knife from start to finish. The retail shop in St. Helena, just one of four in the US, showcases a complete gallery of their knives, each a unique piece of art with vibrant and arresting wood handles displayed in handmade stone, steel, and wood knife blocks. Stop by for a demonstration, personalized laser engraving services, free knife sharpening, or to take a stab at hatchet-throwing.

8 NAPAVALLEYLIFE.COM SUBSCRIBE ONLINE AT: www.napavalleylife.com

For a local outing, take a side trip to Santa Rosa for an eclectic collection of wineries, restaurants, and shops in Railroad Square, the city’s walkable downtown area, or spend an afternoon enjoying the largest collection of the Peanuts gang in the Charles M. Schulz Museum.

Food & Wine

In our 6th Annual Food & Wine issue, we celebrate Napa Valley and its acclaim as one of the world’s top food and wine destinations. Along with our local restaurant and winery spotlights, this issue is targeted toward the gourmand, chock full of everything food and wine, with articles touting the area’s hot new restaurants, unique food and wine pairing experiences, area cooking classes, and some locals’ favorite recipes.

In our varietal series, we feature Napa’s best-kept secret, Malbec. Held in high esteem as one of Bordeaux’s five Noble Grapes, it’s been adopted throughout Europe and the United States as a favored blending variety, and for Argentinian wine producers, it’s most prolific. Known for its softness, dark fruit, and cocoa flavors, talented Napa Valley winemakers are starting to produce more Malbecdominated Bordeaux blends and exquisite single varietal expressions, which are selling out to loyalists every vintage.

“Drinking Good Wine With Good Food in Good Company Is One of Life’s Most Civilized Pleasures” -Michael Broadbent

Beyond the valley, chill out in New York’s Finger Lakes region. Established as an AVA in 1982, this “up and coming” wine region is home to more than 140 wineries and is regaled for its exceptional Rieslings and other cool climate variet ies such as Gewürztraminer, Pinot Gris, and the rare Vignoles.

Wherever your palate guides you, carpe diem! It’s an exciting time to eat, drink and celebrate all that wine country has to offer.

Cheers and Bon Appetit!

Laura Larson Editor

THANK YOU NAPA VALLEY for helping us achieve this recognition. Most Loved All-Star awarded by We’ve been awarded as one of the top 3,000 Doordash restaurants this past year across all of the US, Canada, AND Australia! bestfoodtruckever.co • heritageeats.com • napavalleylobsterco.com HERITAGE GROUP

CHIEF EXECUTIVE OFFICER Derek Wright PRESIDENT Kevin Evans CREATIVE DIRECTOR Erin Hayden Seal Laura laura.larson@napavalleylife.comLarson ONLINE EDITOR & SOCIAL MEDIA Jackie jackie.cyr@webmediagroup.comCyr ADVERTISING/SALES Doris Hobbs –doris.hobbs@napavalleylife.com209-207-4876 CONTRIBUTING WRITERS Fran Miller Layne CynthiaCharleneElizabethRandolphSmithMarisaMcCannMelissaVogtPetersDannyManginSweeney CONTRIBUTING PHOTOGRAPHERS Art & Clarity - Lowell Downey and Janna Waldinger Bob McClenahan ABOUT THE COVER New West KnifeWorks G-Fusion 5” Chopper on display with seasonal veggies Cover Photo by Fred + Elliott Photography is published six times a year. We have four quarterly publications and two annual publications. 1370 Trancas Street # 770, Napa, CA 94558 Napa Valley Life Magazine. All rights reserved. No part of this publication may be reproduced without the written permission of the publisher. Subscriptions are available for $12/year by visiting napavalleylife.com and clicking on subscriptions at the top. @napavalleylifem /NVLife @napavalleylifemag Reser ve your seats today! Wednesday, September 7, 2022 Raymond Vineyards Louis M Martini Winer y For over 40 years, Collabria Care has been caring for members of our community with dignity, respect, and the deepest compassion. to ensure our ability to provide high-quality, personalized care as we walk alongside our patients and their families when they face a serious illness, end of life, or are living with loss. HO N O R A R Y CHA I R Vice P resident of Winemaking - Estate Wines E & J Gallo Winer y Friday, September 9, 2022 Wednesday, September 7 Sunday, September 11 707-254-4157 gala.collabriacare.org

W IN E AN D R E A L E S TAT E , TH E P E R F E CT B L E N D . ANDY ARDILA DRE415.608.100302080102 DAVID COSTELLO DRE415.828.812201947195 MARY CARPENTER DRE925.383.169401438464 Compass is a real estate broker licensed by the State of California and abides by Equal Housing Opportunity laws. License Number 01527235. All material presented herein is intended for informational purposes only and is compiled from sources deemed reliable but has not been verified. Changes in price, condition, sale or withdrawal may be made without notice. No statement is made as to accuracy of any description. All measurements and square footage are approximate. If your property is currently listed for sale this is not a solicitation. ACTCOMPASS.COM We are among Wine Country’s most distinguished real estate teams. Our mission is to provide the very best service to our clients through our deep market knowledge, savvy marketing techniques, and expert negotiating skills. Whether you are buying or selling real estate, we always ensure “a great finish.” Call us today and let us ACT on your behalf. WINE AND REAL ESTATE, THE PERFECT BLEND. VILLAOAKVILLEMILLE ROSE Seller Represented 6555YOUNTVILLEYOUNT STREET Seller Represented 345CALISTOGASILVERADO TRAIL Buyer Represented Buyer1245HEALDSBURGBRACKROADRepresented 40NAPARAPP LANE Buyer Represented 3206CALISTOGAOLDLAWLEY TOLL Seller Represented

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NV Scene What’s Been Happening Around Town AND STROLL PHOTOS BY PAT BRANCH, PB MEDIA Arts presented the 10th annual ARTS, SIP and STROLL free open-air event throughout the beautiful town of Yountville in the heart of Napa Valley. The event featured over 50+ juried artists – fine art, sculpture, ceramics, photography, jewelry and more was spread through the center of town. Attendees were able to purchase wine tasting packages and/or lunch on site to enjoy in one of Yountville’s park-like venues or awardwinning restaurants. Napa artist, Nick Cann, was the featured artist on this year’s Collector’s Poster.

ART, SIP

Yountville

// www.artsipstroll.com

Quintessa

Guests

Over $1.7 million was raised at OLE Health’s 50th Anniversary gala celebration held May 12 – 15 in the Napa Valley. The celebration led off with a Visionaries Luncheon hosted by Darioush Winery on Thursday, followed by Vintners Dinners at Dalle Valle, Cliff Lede, and Burgess on Friday, and Saturday’s Gala and Auction at the stunning Quintessa Estate. The four-day event culminated on Sunday with the Family Fiesta at the CIA at COPIA, with live music, lawn games, face painting and creative food pairings with beverages. OLE Health is the region’s only federally qualified health center, providing high-quality care to over 40,000 patients annually regardless of their ability to pay, insurance or immigration status. // www.olehealth.org toast at the Vintner dinner at Dalla Valle Vineyards Gala Celebration at QuintessaFiestaEstateFace Painting Estate Proprietor Augustin Huneeus

OLE HEALTH SALUD

FOOD & WINE 2022 13

Ozomatli performs at Quintessa Estate in Rutherford Vintner Dinner at Dalla Valle Vineyards

Shahpar & Darioush Khaledi of Darioush Winery with Shari and Garen Staglin of Staglin Family Vineyard at the Quintessa Estate Gala

of Downtown Napa Association Craig Smith with Laura Larson, Editor of Napa Valley Life Magazine

On June 11, the City of Napa celebrated its 175th Anniversary and the importance of its historical significance on the wine industry. The main event was the Napa Table, an extraordinary opportunity for 300 attendees to dine and celebrate at a harvest table that scaled three blocks on First Street. Tickets included welcome receptions at Mia Carta and Sky & Vine in the Archer Hotel and food prepared by local downtown restaurants such as Zuzus, Napa Palisades Saloon, Oenotri, Eikos, Hog Island Oysters, JCB, Contimo, Graces Table, Model Bakery, Coles Chop House, Norman Rose and Bounty Hunter. After parties at the California Brandy House, Chateau Buena Vista, the Arbaretum and Acumen Wine Gallery included live music, premier wine, cocktails and dessert bars. The live and online auctions raised over $50,000 for the Napa Valley Food Bank. // www.donapa.com/175-anniversary NV scene

Photo by Nikki Richter After Party Welcome reception at Chateau Buena Vista

Jean-Charles Boisset with Alfredo Pedroza and friends at the Chateau Buena Vista after party Photo by Nikki Richter Photo by Nikki Richter

Ceremonial Event Chair and Former Napa Mayor Jill Techel with DoNapa Executive Director Craig Smith and Napa Mayor Scott Sedgley // Photo by Nikki ExecutiveRichterDirector

14 NAPAVALLEYLIFE.COM THE NAPA TABLE: CELEBRATING NAPA’S 175th ANNIVERSARY

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NAPA VALLEY VINTNERS COLLECTIVE BARREL AUCTION PHOTOS BY ALEXANDER RUBIN PHOTOGRAPHY

FOOD & WINE 2022 15

On June 4th, The Collective Napa Valley community came together in person for the first time to raise funds for the important cause of children’s mental health. Under the new model, bidders broke records at this year’s Barrel Auction that raised $1.5 million with average lot and case prices selling higher than ever before. The Barrel Auction is only one component of Collective Napa Valley’s new, year-round efforts to raise funds seasonally for pressing community issues. With the promise of even more ahead, spirits were high at the community celebration on Saturday that closed out the weekend of celebrating together, enjoying wine, and doing good. // www.napavintners.com

Built in 1868, the historic Calistoga Depot, California’s second oldest train sta tion, opened its doors to reveal the first phase of its renewal—Calistoga Depot Provisions, a gourmet delicatessen, modern mercantile and wine shop featuring local, artisanal products, gourmet goods and prepared foods. The grand opening was celebrated with a ribbon cutting ceremony, hosted by Jean-Charles Boisset, Mayor Chris Canning, and the Calistoga Chamber of Commerce. The Depot will also have a phenomenal wine selection highlighting Calistoga and Napa Valley fa vorites and rarities, available by the glass or bottle, as well as an outdoor patio and bar with select local beers, ciders, limonades, and more in a serene courtyard that features a pizza oven. Under the stewardship of Proprietor Jean-Charles Boisset, The Depot will evolve in multiple phases marked with the launch of Depot Provi sions.

Calistoga Depot Proprietor Jean-Charles Boisset leads the ribbon cutting ceremony

CALISTOGA DEPOT OPENS PHASE ONE OF HISTORIC LANDMARK’S RENEWAL PHOTOS BY ALEXANDER RUBIN PHOTOGRAPHY

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// www.calistogadepot.com NV scene

Opening Night at Charles Krug, Carlo Ponti Photo by Bob McClenahan

PhotoArtswww.festivalnapavalley.orgforAllGalawithTrishaYearwoodbyDrewAltizer

FOOD & WINE 2022 17

Thomas Keller and Laura Cunningham Photo by Drew Altizer Nancy Pelosi and Maryam Muduroglu Photo by Drew Altizer Rick Walker, Michelle Baggett and Robin Baggett Photo by Drew Altizer

FESTIVAL NAPA VALLEY RAISES $3.75 MILLION Festival Napa Valley raised a record-setting $3.75 million at its Arts for All Gala on Sunday, July 17, 2022. The Gala was part of a week-long event that included musical performances and dinners at local wineries. Held at Nickel & Nickel, the Arts for All Gala was headlined by Grammy Award-winner Trisha Yearwood. Guests enjoyed a lavish dinner by celebrity chef Tyler Florence, exquisite wines from Nickel & Nickel and Far Niente, and champagne provided by Be Bubbly. A live auction led by Emmy Awardwinning auctioneer John Curley featured a collection of once-in-a-lifetime luxury lots, including wines from Napa Valley or other regions. Touted as Wine Country’s biggest arts charity event, Festival Napa Valley has raised over $19 million. Proceeds provide free and affordable access to Festival concerts, inspiring educational programs and original programming for youth, and scholarships for talented young artists. //

Luncheon at Harbison Photo by David Ortega

Taste of Napa at Meritage | Vista Collina Photo by Paul Richardson Leslie Frank and Beth Nickel Photo by Drew Altizer Arts for All Gala Young Peoples Orchestra of NYC Photo by Drew Altizer

18 NAPAVALLEYLIFE.COM BOTTLEROCK NAPA VALLEY # PHOTOS BY LOWELL DOWNEY OF ART & CLARITY PHOTOGRAPHY BottleRock Napa Valley was back for it ninth season at the Napa Valley Expo Center grounds on May 27–29th. Presented by JaM Cellars, the 3-day music, wine, craft brew and culinary festival presented over 75 musical acts with headline artists Metallica, P!nk, Twenty One Pilots, and Luke Combs along with some of the world’s biggest bands and artists. The event is also known for its highly entertaining Williams Sonoma Culinary Stage, which showcased a unique mashup of cooking demonstrations with renowned chefs, celebrities, performers, and rock stars. Local restaurants also took center stage, serving some of the area’s best food. // www.bottlerocknapavalley.com NV scene De'Wayne Silent Disco P!NK The Black Crowes Michael Franti MisterWives Skip Marley Twenty One Pilots

November 4-6, 2022

BOOK YOUR STAY meritageresort.com 875

The Cabernet Classic is a three-day event that is the pinnacle Cabernet-focused experience in the country. Guests are treated to expert-curated tastings led by Master Sommeliers, as well as gourmet lunches and wine-paired dinners each day. From Bordeaux to Napa, to Italy, to Australia, explore and savor the greatness of Cabernet.

875 Bordeaux Way, Napa, CA (866) 370-6272

@MeritageResort

@MeritageResort

The Cabernet Classic is a three-day event that is the pinnacle Cabernet-focused experience in the country. Guests are treated to expert-curated tastings led by Master Sommeliers, as well as gourmet lunches and wine-paired dinners each day. From Bordeaux to Napa, to Italy, to Australia, explore and savor the greatness of Cabernet. In honor of the event, $25,000 will be donated to the SommFoundation to help support and enable scholarships for the country’s next generation of winemakers, Master Sommeliers, and wine experts.

In honor of the event, $25,000 will be donated to the SommFoundation to help support and enable scholarships for the country’s next generation of winemakers, Master Sommeliers, and wine experts. Bordeaux Way, Napa, CA (866) 370-6272

meritageresort.com

November 4-6, 2022

Event dates subject to change. Please check event websites for current schedules.

COOKING WITH COMEDIANS: MERITAGE RESORT AND SPA Join the Chefs of the Meritage Resort and Spa for a fun and immersive evening as they team up for a cooking class with a headliner comedians such as Kabir Singh, Kerri Pomarolli and Vicki Barbolak. Participants will learn the latest trends and classics of food preparation and culinary tricks to build confidence and inspiration to cook more at home with plenty of laughs and tastes along the way. Hosted in the Food & Wine Center. Doors Open at 6:00pm

COCHON555 HERITAGE FIRE Get fired up at Charles Krug for this year’s Cochon555 Heritage Fire event where guests will enjoy a delicious afternoon filled with Napa’s finest flavors, top chefs and most memorable brands at this one-of-a-kind, indul gent, all-inclusive tasting experience. Heritage Fire is a premiere, wholeanimal, nationwide food and wine tour celebrating heritage breed livestock and heirloom produce. The daytime feast offers an endless array of sustainably sourced food from the region’s top fam ily farms and local purveyors, prepared by some of the region’s best chefs.

Augustwww.napavalleyexpo.com21

Septemberwww.napagrowers.org/harveststomp10

August 11–14

The Napa Town & Country Fair is back beginning Thursday, August 11th through Sunday the 14th, at the Napa Valley Expo, located at 575 3rd Street in down town Napa. Come see “All That’s New in ’22!”, featuring the Wine Garden with chef demos, art installations, the debut of the Locals Live! Stage, Cub Country Kids, a bigger carnival, Napa County Ag Exhibit, selfie spots, new food and com mercial vendors, and...the return of the Red Barn. Gates open at 2pm Thursday and Friday, and noon on Saturday and Sunday. Advance tickets are $10, $13 at the door, 5 and under are FREE. Open ing day Thursday features an $8 special general admission, and youth (6–12) and Seniors (60 and better) are FREE. //

Augustwww.heritagefiretour.com/napa–December

NAPA TOWN & COUNTRY FAIR

NAPA VALLEY GRAPEGROWERS

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HARVEST STOMP

Celebrate 15 years of protecting local agricultural land and supporting farmworkers through Harvest STOMP! To honor this milestone anniversary, Harvest STOMP Chairs, Oscar and Denise Renteria and John and Michele Truchard host an evening with bubbles, tequila, mariachi and line dancing, celebrating the American and migrant farmer – the caretakers of our land. It has taken generations of hard work and perseverance to establish Napa Valley as the world-class agricultural region it is today, and families, like the Renterias and Truchards, embody the spirit of what hope and opportunity can bring to a community and industry.

MUSIC FESTIVAL FOR BRAIN HEALTH

Celebrating over a quarter-century of raising over $500 million and building awareness for brain-related disorders, the 28th Music Festival for Brain Health will take place September 10, 2022, at the Sta glin Family Vineyard in the Napa Valley. This year’s festival features award winning singer-songwriter Jewel. The Scientific Symposium will also be streamed online for free to anyone around the world.

HANDS ACROSS THE VALLEY

NV Calendar Upcoming Parties, Concerts, Celebrations and Events

The 30th Annual Hands Across the Valley will take place on Saturday, September 17, from 4:00 – 10:00pm at the historic Charles Krug Winery in

Napa Town & Country Fair

Augustwww.meritageresort.com27

Septemberwww.music-festival.org17

Bring a dish and join Jessel Miller and friends for her rooftop acrylic art classes. Hosted on the first and third Monday of each month at 5:00pm until “whenever,” each class is a new lesson and offers inspiration and fun for any level artisan. Check the website for Jessel’s weekly class schedule, including pot luck lunches and guest instructors. Classes can be reserved for $75 for drop ins or get four classes for $200.

// WWW.JESSELGALLERY.COM Track

// 221 SILVERADO TRAIL, NAPA • WWW.EMPRESSM.US

Feast Around the World Oxbow District’s Feast It Forward has launched a new monthly series which brings together wine, culture, cuisine, and kindness. The events will showcase the beauty of a different global region through visual displays and pop-up restaurants, caterers or chefs serving the regional cuisine accompanied by one of the collectives’ boutique vintners. A percentage of proceeds from the event are donated to a local charity. For tickets and more information, visit their website.

Jessel Gallery Rooftop Art Classes

What the Locals are Doing Photo by Bob McClenahan St. Helena, Napa Valley. In addi tion to the walk around tasting featuring noted Napa Valley chefs, restaurateurs and winemakers, and the silent and live auctions, the event features dancing under the stars with an energetic dance party from one of the Bay Area’s most sought-after bands, Mercy & The Heartbeats. Tickets are limited and are $125. To reserve a VIP Sponsor table please call 707-888-3332.

// 1600 SOSCAL AVE., NAPA • WWW.RIVERTERRACEINN.COM

Empress M Known for its upscale Chinese menu and handcrafted cocktails, Empress M is one of Napa’s local gems. The restaurant hosts weekly events that cater to locals, starting with daily happy hours from 3 – 5pm, 10% discount off dine in or take out orders every Tuesday, Karaoke nights, live music on Fridays, Sunday sports events and Industry specials.

Ox & the Fox Trivia Night Join the fun every Wednesday from 7:30 – 9:30pm for Trivia Night. Hosted by North Bay Trivia, the first come, first served event is open to the public and unlike most events in Napa, is free of charge. Groups are divided into teams of six and prizes go to 1st, 2nd and 3rd place winners. The popular event attracts a bevy of Napa locals and restaurant employees on their nights off. The full restaurant menu is served.

ONE MIND COMEDY BENEFIT One Mind, the nation’s leading organization supporting brain health for all, has announced It’s No Joke, a Comedy Benefit for Mental Health featuring headliner Howie Mandel, with Maria Bamford and Yamaneika Saunders, on Friday September 23 at the historic Uptown Theatre in Downtown Napa, California. Doors at 7:00pm, show begins at 8:00pm.

www.ticketmaster.com // Octoberwww.onemind.org8–9

Tickets for this special evening of comedy begin at $65.

Septemberwww.handsacrossthevalley.com23

1331 1ST ST., NAPA • WWW.FIRSTANDFRANKLIN.COM

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Inside

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River Terrace Inn Local Love Sundays

1031 MCKINSTRY ST., NAPA • WWW.FEASTITFORWARD.COM

SONOMA HARVEST MUSIC FESTIVAL BottleRock Presents, producers of BottleRock Napa Valley, host the Sonoma Harvest Music Festival on the picturesque grounds of the historic B.R. Cohn Winery in Glen Ellen, Sonoma County with headliners such as Gary Clark Jr. and The Man. The festival will also feature Thievery Corporation, Anderson East, MAGIC GIANT and Lily Meola, Portugal, Phantogram, K.Flay, The Wrecks and Yoke Lore. Highlighting the comfortable and approachable Sonoma County lifestyle, the Sonoma Harvest Music Festival offers music, wine and food lovers an opportunity to experience a premium festival where every seat is steps from the artist in a beauti ful, tucked away setting surrounded by stunning vineyard and mountain views. The Sonoma Harvest Music Festival benefits Sonoma County Regional Parks Foundation. sonomaharvestmusicfestival.com

From 4:30 – 9:00pm Alba Restaurant in the River Terrace Inn presents a Playful Pairings menu which includes an appetizer with a curated wine pairing. Each day offers something different, but favorites include the Parmesan Garlic Bread and Bubbles on Friday with live music, and Local Love Sunday when locals receive 10% off all food and free corkage.

22 NAPAVALLEYLIFE.COM For the AdVenTurouS GouRmaNd Napa Valley’s Distinctively Different Food and Wine Experiences  WRITTEN BY MARISA MCCANN NVL things to do Davies Bubbles and Caviar Brunch // Photo Courtesy of Davies Vineyards

The La Cima Reserva tasting ($125 per person) highlights beautiful presentations of seasonal produce from the organic Clif Family Farm along with plant-based proteins from local partners like Sonoma County based Miyoko’s Creamery and Bay Area TCHO chocolate. Each item from the seasonally-driven menu accentuates the flavor profiles of the small-production wines from Clif Family’s Howell Mountain estate. Clif Family offers two other food and wine experiences in the Enoteca that can also be requested plant-based: the Presto Gusto brunch ($100 per person), featuring a four-tiered platter of simple yet refined small plates, and Pasto e Vino ($195 per person), an ample farm-to-table lunch. // www.cliffamily.com

Set high in the foothills of Mt. Veeder overlooking the prominent appellation of Carneros, Artesa is a modern winery that blends seamlessly into its surround ing hillside. The winery was founded by Raventós Codorníu, Spain’s oldest wine making family and the creators of Cava, the country’s now-famous bottle-ferment ed sparkling wine. Artesa embodies its Spanish heritage not only throughout its impressive estate that includes sculpture gardens, a series of avant-garde water features, and a sleek tasting salon display ing handmade tiles from Barcelona but also with its diverse collection of experiences. The Spanish-themed Tapas and Wine pairing ($85 per person, Friday – Sunday) is a semi-private experience that begins with a welcome splash of Artesa’s late-disgorged sparkling wine as the group is escorted throughout the property to learn about the unique architecture and the history of their founding family. Guests are then privately seated at tall ‘tapas’ tables where five wines are paired with traditional Spanish small plates like shrimp ceviche and tortilla Española. // www.artesawinery.com

Photo by Sarah Anne Risk

Clif Family Winery is owned and operated by adventure enthusiasts Gary Erickson and Kit Crawford, whose goal has always been to create and share high-quality, low-impact wine and food. Their lively St. Helena Rifugio Tasting Room, Bruschetteria Food Truck, and intimate Enoteca Tasting Salon serve up organically farmed wines with seasonal ingredients from the Clif Family Farm located on five acres in the Eastern Hills of Napa Valley. Now, they’re taking it a step further by offering plant-based experiences in their brand new, Enoteca Private Tasting Salon which opened its doors earlier this spring, just a few steps away from the original tasting room and offers both a private patio with expansive vineyard views and an intimate fireside setting for the cooler months. Here, Executive Chef John McConnell has designed several seasonally inspired food and wine experiences that are offered daily, and all can be requested with plant-based alternative offerings.

Photo Courtesy of The Good Life Wine Collective

Napa Valley may be known for its wine, but its world-class food is equally on par. Thanks to the abun dance of year-round produce and a wealth of culinary talent throughout the region, many Napa wineries offer exquisite wine and food pairing experiences. Armed with Michelin-starred and fine dining-quality chefs, wineries are creating menus that perfectly complement their wines while showcasing the region’s bounty – much of which is grown on the winery estates them selves. From curated bites such as Bresaola and black pepper yogurt to chef-designed multi-course meals, the choices are plenty depending on palate or pocketbook. Some wineries are stepping out and shaking things up by putting as much thought and intention into crafting their pairing menus as they have put into producing their re markable wines, creating some titillating new tasting experiences.

Photo Courtesy of Raymond Vineyards Handwritten Bread and Butter Pairing

Artesa Tasting Flights

ARTESA VINEYARDS & WINERY

CLIF FAMILY WINERY

Photo courtesy of Clif Family Winery

FOOD & WINE 2022 23

www.handwrittenwines.com RD WINERY Head to the south side of Napa, where RD Winery, the first Vietnamese-owned winery and production facility in Napa, produces several brands of wines. Fifth Moon, named after the Vietnamese Summer Solstice, showcases quality wines sourced throughout California, including some off-the-Napa-grid, food-friendly va rieties such as Grüner Veltliner, Malvasia Bianca, and Chenin Blanc. For a unique sensory tasting experience, RD Winery Winemaker Timothy Milos and Associate Winemaker Rachel Froelich team up with Chef Max Ackerman of Napa’s Sushi Monkey to pair an exciting lineup of Asian dishes alongside a flight of five of the Fifth Moon wines in the Fifth Moon Food & Wine Pairing experience. ($55 per person) Discover surprising but complementary

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Food

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Photo Courtesy of St. Supéry Estate Vineyards & Winery

There’s no better way to awaken one’s palate for the day than at Davies Vineyards, the still wine brand of California’s famed sparkling wine producer, Schramsberg. Hosted in their St. Helena tasting room, the Bubbles and Caviar Brunch ($160 per person, Friday – Sunday) pairs seven glasses of Schramsberg’s extraordinary Chardonnay and Pinot Noir-based spar kling wines with a tin of Regiis Ova Ossetra caviar and various accoutrements like lemon crème fraiche, egg yolks, and potato chips. Chef Jeff Bernys also prepares several brunch bites like caramelized leeks and gruyere quiche, smoked salmon, and vanilla pot de crème to encourage a playful exploration between glass and plate. // www.daviesvineyards.com

RD Winery and Wine Experiences

At the southern edge of Yountville’s downtown center, Handwritten Wines welcomes guests in their inviting Den, Founder’s Study, Kitchen, and outdoor Courtyard daily. Each space aptly features unique furnishings and details such as writing desks, fine writing instruments, and even handmade postcards and bookmarks for guests to write on and take home. Designed by Handwritten’s Resident Chef MikeC, the Bread and Butter experi ence ($100 per person) presents five wines, beginning with their exclusively imported Champagne Relié Cuvée, followed by several hillside and Napa Valley mountain district Cabernet Sauvignons sourced from two-acre blocks. The wines are ac companied by white truffle potato chips, Thomas Keller’s Bouchon Bakery baguette, Stagberry Salame, 12-month aged reserve Gouda cheese, and above all, three artisan domestic butters. Ranging from a silky Amish salted butter from Ohio to a luscious goat milk butter from Wisconsin, each se lection brings forth a unique set of flavors and textures to complement and enhance the wines in a fun and unique way.

Stag’s Leap Wine Cellars Pairing

HANDWRITTEN WINES

Photo by Bob McClenahan

DAVIES VINEYARDS

Photo courtesy of Stag’s Leap Wine Cellars

FOOD & WINE 2022 25 10am to 5:30pm daily | Reservations required | 21 and over | 800-716-2788 ext 150 | www.domainecarneros.com

Savor Summer at the Château

The first vintage of Stag’s Leap Cabernet Sauvignon went on to triumph over renowned Bordeaux wines at a blind tasting in 1976, an event now known as the Judgment of Paris, putting Napa Valley on the world map. To this day, Stag’s Leap produces First-Growth quality wines on its estate Fay and S.L.V. Vineyards which are the focal point of the winery’s two food and wine pairing experi ences. The Celestial Tour & Tasting ($125 per person, weekdays) is the abbreviated version of the Cellarius Kitchen Experience ($245 per person, weekends), which is perhaps one of the most bountiful culinary programs in Napa Valley. Guests are guided through the prop erty’s mile-long cave system, which houses their aging red wine in French oak barrels and a true Foucault Pendulum, a large and striking device demonstrating the Earth’s rotation. The tour concludes in the estate Armed with Michelinstarred and complementwineriesdining-qualityfinechefs,arecreatingmenusthatperfectlytheirwineswhileshowcasingtheregion’sbounty...

www.stsupery.com STAG’S LEAP WINE CELLARS

Enchanting, Inviting, Delectable Drink in expansive vineyard views while luxuriating on our outdoor terrace Enhance any tasting experience with caviar, local artisan cheeses or charcuterie Indulge in our “Bubbles & Bites” elevated experience, featuring coursed pairings of International bites with our Méthode Traditionnelle Sparkling Wines. Reserve your tasting experience today pairings such as the Malvasia Bianca, Green Valley alongside poached shrimp and kimchi cocktail sauce, and RD’s signature Red Blend with a hoisin pulled pork slider and wasabi slaw. Chef Ackerman’s formal training in traditional Japanese cuisine and passion for working with thoughtfully-sourced ingredi ents create a harmonious lineup of colorful tapas-style dishes that reflect the season and offer an unexpected dimension to the more traditional farm-to-table Napa wine tasting experiences. // www.rdwinery.com

St. Supéry has built a reputation on producing balanced Sauvignon Blanc and other Bordeaux grape varieties on their Rutherford and Dollarhide estate vineyards. As a 100% estate-grown and Napa Green certified property, St. Supéry strongly values environmental stewardship in its vineyards and culinary garden. Estate Chef Tod Kawachi finds inspiration for his seasonally rotating wine and food pairing menus from whatever is growing on the one-third acre on-site garden and orchards. Currently being offered is the Vino & Veggies experience ($100 per person, August – October). This tasting matches four wines with inventive vegetarian bites, such as preserved maitake mushrooms with red onion jam on a crisp crostino. This experience fully embraces the farm-to-table philosophy and heightens the guests’ appreciation for sustainable and responsibly grown food and wine. Throughout the rest of the year, guests can enjoy the Great Sustainable Seafood experience ($100 per person, May – July) or the Sauvignon Blanc and Caviar Pairing ($100 per person, November – May), which partners eco-certified farmed sturgeon on toasted blinis with three Sauvignon Blancs.

ST. SUPÉRY VINEYARDSESTATE&WINERY

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1240 Duhig Road, Napa (o Hwy 12/121) | 4 miles west of Napa, 5 miles east of Sonoma

www.stagsleapwinecellars.com

Photo courtesy of Trefethen Family Vineyards

26 NAPAVALLEYLIFE.COM NVL things to do kitchen, where Chef Travis Westrope and his culinary team artfully prepare four courses of gourmet plates that can easily satisfy lunch. Chef Travis spends a few moments explaining the narrative behind each food pairing, connecting the dish to the wines. The menu changes seasonally but currently celebrates the winery’s 50th anniversa ry with dishes like “Salad Gold” made with sunchoke, opal apple, Asian pear, pecan pesto, and pistachio vinaigrette, and “Caille au Vin Rouge,” which is Chef Travis’ creative interpretation of the classic French dish, coq a vin. //

TREFETHEN FAMILY VINEYARDS Set on 400 acres of planted vines and five acres of gardens in Napa’s Oak Knoll District, Trefethen Family Vineyards pairs exclusively estate-grown wines with some of the best estate-grown food in wine country. The family, now in its third generation, has a long history involved in Napa’s culinary scene, having founded the Napa Valley Cooking School in the 1970s, which brought in top chefs from all over the world. Today, equipped with its own talented chef, Chris Kennedy, Trefethen continues their culinary legacy by offering an array of wine and food pairing experiences. Twilight at Trefethen ($200 per person, Thursday and Friday) is the pinnacle of exclusivity, granting just 12 guests access to the estate during the magical evening hours. After a brief tour through the historic winery, small redwood forest and gardens, guests settle in the dining room or on the scenic terrace of the former Trefethen residence for a tasting of their finest wines paired with seasonal shared plates. The daytime equivalence, Taste the Estate ($100 per person, daily), pairs a unique set of five wines with sublime bites to showcase the inter play between the flavors and textures of wine and food. For example, diners might find Cabernet Franc served alongside goat cheese and morel mushroom croquettes or Merlot with black forest bacon, butter lettuce, and green tomato on toasted brioche echoing the classic flavors of a B.L.T. sandwich. // www.trefethen.com

In the culinary mecca that is Napa Valley, the home cook can take advantage of a wide variety of cooking classes under the guidance of professional instructors in state-of-the-art kitchens. Classes are offered for individuals and families and vary from a few hours to a several-days long experience. Participants learn hands-on in a casual environment, taking home new kitchen skills, expanding recipe book repertoires, and boosting their taste buds. Expert chefs share their culinary skills in various venues, presenting classic recipes and dishes from exotic locales, an infusion of wine pairing, or even a comedy show.

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Master Culinary Skills in Cooking Classes BY CYNTHIA SWEENEY Photo courtesy of CIA at Copia

NAPA COOKINGVALLEYSCHOOL

Join expert cooking instructors at Napa Valley College’s Upper Valley Campus in St. Helena for a variety of culinary experi ences. Perk up a summer barbeque with a new take on classic main and side dishes, including salads and appetizers, or learn simple but delicious ways to make authen tic Thai cuisine as Chef Ranida Sunshine Thammarin demonstrates how to create Golden Bag, Thai Chicken Salad, Pad Kea Mao, and Mango Sticky Rice.

In their French wine and cheese tasting class, students learn “the eight families of cheese,” while sampling examples, learning how to select, store, and serve cheese, and techniques to pair them with French wines (Beret is optional.) Another course teaches how to make indulgent French galettes from scratch. Starting with the perfect pie dough, the pastries are topped with sweet or savory fillings, with edges roughly folded in to create a rustic-looking but substan tial confection. Selections include savory options with seasonal vegetables, regional cheeses, and plant-based meat substitutes. Dessert galettes feature fresh stone fruits. For this class, dinner is included. 1088 College Avenue, St. Helena www.napavalleycookingschool.org//

CULINARY INSTITUTE of AMERICA at COPIA

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The Culinary Institute of America at Copia in Napa offers a wide assortment of hands-on cooking and demonstration classes throughout the year, under the direction of professional chefs in state-ofthe-art kitchens. Classes and demonstra tions span virtually every interest and skill level. Develop new cooking skills and learn everything from the basics to grilling like a pro to French Cuisine in Julia’s Kitchen. Take one of their smallgroup day classes, lasting three to five hours long, or dive deep in a Boot Camp, with three and four day-long classes. Those participating in a class on Mediterranean cuisine create light finger foods, small plates, and healthy main dishes with flavors of the region, includ ing ingredients such as olive oil, piquillo peppers, whole grains, and smoky paprika in plant-forward dishes. Lessons are also offered that teach simple methods of steaming or deep-frying hand-made dim sum to create at home or flatbreads with influences from around the world. Introduce the kids to cooking by joining one of the many family-friendly classes, including a new option just for parents and teens. Recipes include savory starters, hearty entrees, and decadent desserts. Instructors discuss basic cooking methods, ingredient selection, and plating techniques with a deeper look into the fundamentals of cooking. Copia also offers a unique holiday cooking program that includes cooking classes, food and wine pairing, and wine and beverage classes. Private cooking classes for small groups can also be arranged for something more intimate. Prices vary according to length and skill. 500 First Street, Napa // cia-california-copia-classes/www.ciafoodies.com/

Photo courtesy of CIA at Copia

Photo courtesy of CIA at Copia

The Culinary Institute of America is world-renown for its classes and programs for professionals, and Napa Valley Cooking School is a highly respected local institution. Silverado Cooking School is a favorite choice among locals and visitors alike. Other less structured venues may be found in wineries, restaurants, or local hotels, all offering exceptional cooking class experi ences unique to Napa Valley that appeal to chefs of all skill levels as well as the home cook.

Meritage Chef Bryan Gardner and Courtney Cronin Dold

Photo by Joanna Salazar

MERITAGE RESORT and SPA | VISTA COLLINA RESORT  On the lighter side, Napa’s Meritage Resort has partnered with The Laugh Cellar to roll out a Cooking with Comedians series that extends through the end of the year. In this series, resort chefs team up with a different comedian for every class/ show, where guests learn the latest trends and classics of food while also being en tertained. During a three-course meal, as chefs and comedians riff on the meal preparation, participants gain culinary tips and tricks and more confidence to cook at home while enjoying a compli mentary glass of wine or beer. Optional varieties of local wines and beer are also available for purchase. Shows are held in the Village Food & Wine Center at Vista Collina. More infor mation and registration can be found on the website. Vista Collina 850 Bordeaux Way, Napa // www.meritagecollection.com

CAKEBREADCELLARS

1552 Silverado Trail, Napa www.silveradocookingschool.com//

NVL

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COOKINGSILVERADOSCHOOL Learn to prepare seasonal recipes at Napa Valley’s popular Silverado Cooking School, run by chef Malcolm de Sieyes. Students cook with fresh, seasonal produce harvested directly from the school’s organic garden and local ingredients sourced from around the Napa Valley. Each month, classes feature a specific element high lighted throughout the menu. The program also includes the French Cooking experi ence, where students learn the nuances of creating classic dishes such as the crepe.  Classes are conducted in the school’s professional kitchens and include a cooking apron with a logo and recipes created during each session. The school frequently adds new courses to its calendar, so check the website or join its newsletter to receive the most up-to-date information on classes and events.

Photo courtesy of Silverado Cooking School

Cakebread // Photo by Alexander Rubin Photography

Cakebread Cellars offers day-long cooking classes at their Winery House Kitchen in Rutherford with long-time executive estate chef Brian Streeter and chef Josh Anderson.Alongwith a cooking class, the experience includes an appetizer reception, a tour of the winery and culinary gardens, and a three-course lunch paired with Cakebread Cellars wines. Classes are designed to highlight the estate’s produce and seasonal ingredients, including “Garden Favorites” with dishes created, for example, at the height of the tomatoStudentsseason.can also learn to create a meal with the flavors of Spain by making paella and tapas or learn how to make homemade pasta. Cakebread also offers instructions on the “Perfect Pairing” of ingredients and wine, such as mushrooms with Pinot Noir and Cabernet Sauvignon and cassoulet. East meets West with an Asian grilling course that explores the flavors of Asia al fresco with ready-to-gill recipes inspired by the bold cuisines of China, Japan, Korea, and Vietnam, to name a few, and students learn to cook with unique ingredients such as nori furikake, green papaya, and kimchi. Participants take home a Cakebread Cellars apron, a booklet of recipes, and wine notes from each class. 8300 St. Helena Highway, Rutherford // www.cakebread.com/events/ things to do

Photo courtesy of Silverado Cooking School

Expert chefs share their culinary skills in various venues, presenting classic recipes and dishes from exotic locales, an infusion of wine pairing, or even a comedy show.

FOOD & WINE 2022 31 Expires: 11/01/22 • Code: Napa Valley Life 7,8,9 2022

Huckleberrys Southern Cookin’ With A California Twist. A California favorite with a New Orleans-themed breakfast and lunch menu, Huckleberries’ newest location in South Napa has been welcomed with much acclaim. Best known for their famous breakfasts that include Stacked Chicken and Waffles, Mardi Gras Beignets, Skillet Hotties and Omelets, and Fried Green Tomatoes, Louisiana Catfish, N’awlins sandwiches, and scratch-made soups for lunch, the restaurant offers patrons a chance to escape to the Bayou in just a few steps. Open 6am – 3pm.

Chicken Waffles -Photo courtesy of Huckleberrys NVL what’s hot

Naysayer Coffee Roasters at Food City

Brick and Mantel Home

FOR MORE INFORMATION: 3900 Bel Aire Plaza, Ste. A, Napa // www.brickandmantel.com

FOR MORE INFORMATION: 1000 Imola Ave. Napa // www.huckleberrys.com

Naysayer Coffee Roasters is now open in South Napa’s Food City location. The popular coffee business is owned and operated by Beth Vecera along with husband, and Napa native, Chris Vecera. Striving to create and facilitate community through coffee, team Naysayer crafts balanced, everyday blends as well an ever-changing menu of single origin coffee sourced from small, family coffee farms from Central America, South America and Africa. Along with baked goods from local bakeries, Culinary Director, Alex Jacinto’s evolving menu includes crowd favor ites such as the “unreal” Miso Avocado Toast, and the Geena Bagel (ET Bagel with jalapeno cream cheese and Clif Family peach preserves).

Open Mon – Fri 6:00am – 3:00pm, Sat – Sun 7:00am – 3:00pm.

Photo Courtesy of Brick and Mantel Home

Photo courtesy of Naysayer Coffee Roasters

Brick & Mantel Home, a destination for high-end furnishings and interior design services, opened its new location in the Bel Aire Plaza in north Napa (in the previous Pier One location). Marking its fifth anniversary operating in Napa, Brick & Mantel provides American-made, design driven furniture and accessories for today’s home, reflecting sophisticated, yet approachable transitional style and design elements. The new location more than doubles its current size, allowing for additional home decor, gift, and accent pieces available for immediate purchase, as well as an interactive design showroom for personalized consultations and custom orders. Open Mon – Sat 10am – 7pm, Sunday 11am – 6pm.

FOR MORE INFORMATION: 1813 Old Sonoma Rd, Napa, 94559 // www.naysayercoffee.com

The MovesQ Downtown North Napa’s beloved Q Restaurant moved into its new digs on 1313 Main Street in June. The new location has kept the same layout as its prior inhabitant, Gran Electra, but rocks the casual, soulful vibe The Q’s loyal patrons came to know and love during its 11 years at Bel Aire Plaza. The food menu carries over their famous Memphis Barbeque, Roasted Vinegar and Southern Fried Chicken, Classic Salads, and fresh seafood and steaks. The new bar, which offers patrons more real estate and a new frozen slushie machine, still offers one of Napa’s best happy hours 50% off all wine and drinks from 4:00 7:00pm, Mon – Fri.

NVL what’s hot Kitchen Door Opening //

Photo by Sarah Anne Risk courtesy of The Q

Kitchen Door

Photo

FOR MORE INFORMATION: 1313 Main St., Napa // www.theqrandb.com

After much anticipation, Todd Humphries’ new Kitchen Door location on First Street opened its doors. Guests are greeted with the familiar warm ambiance and kitchen-focused design local patrons came to adore at their prior Oxbow location. The new space offers indoor and outdoor seating, with a 21-seat bar serving as the restaurant’s central point. The menu includes many carry-over favorites such as the beloved Cream of Mushroom soup, Korean Style Ribs, and flatbread pizzas, along with some fun new items such as the Daly Fish a la Plancha, the Akaushi NY Strip Steak, and Vietnamese “Bun Chay” Lettuce Cups. The latest wine list has expanded in size but is still approachable in selection. Open Mon – Fri and Sunday for lunch and dinner, 11:30am – 9:00pm and Saturdays until 10:00pm.

Mangia Mi Known for its tagline “A Place to Get Sauced,” Mangia Mi brings to Calistoga an authentic Italian Restaurant that proudly serves homemade pasta from scratch, New Haven-style pizza, freshly caught seafood, prime cuts of meat, and a wine list boasting all of the character of Napa’s local vineyards. The chalkboard menu showcases fresh, daily additions prepared in an open kitchen, accompa nied by music, which often gets turned up, and the occasional singalong. With Mangia Mi, Proprietors Kara Keefe and Chef Rebecca White have created a fun and immersive dining experience that makes guests feel as if they are attend ing a dinner party in their home. Open Thurs – Mon 4:00 – 9:00pm

FOR MORE INFORMATION: 1120 Washington St., Calistoga // www.mangiamicalistoga.com

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FOR MORE INFORMATION: 1300 First St., # 272, Napa // www.kitchendoornapa.com

New West KnifeWorks

Cutting Edgeon the

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FOOD & WINE 2022 37Outdoor Bathtub at Bardessono

25 years of making kitchen and adventure knives that are “as beautiful as they are useful” (New York Times), New West KnifeWorks was founded by Corey Milligan in his spare bedroom. Today, his company employs over 50; the home base is a 10,000-square-foot factory in Victor, Idaho, and, in addition to its St. Helena store, New West operates three additional retail locations: Jackson Hole, WY, Park City, UT, and Victor, ID. Continued success has dictated expansion plans, and a Denver, CO store will open later this year. New West continues to be self-funded and privately owned and has survived floods, fire, recessions, pandemics, power outages, poverty, and volatile steel prices. Corey founded New West with a few simple goals; as an outdoorsman and environmental advocate, he sought to create a sustainably made tool that reflected his love of cooking and was as durable as it was stunning. Fans of the brand confirm that he succeeded. Napa local Nanette Humer was seeking a Christmas present for her husband Valentin, a European-trained chef, when she read about New West’s 6” Petty Knife in the New York Times holiday gift section.

 BY BY FRAN MILLER

Visitors to St. Helena’s Main Street have no doubt stopped mid-stride to admire the colorful cutlery displays visible through New West KnifeWorks’ storefront window. The retail store resembles an art gallery; walls are adorned with frames for custom Damascus knives. Pedestals hold handmade stone, steel, and wood knife blocks.

Photo by Bob McClenahan

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Serendipitously, a photographer friend at that years

learly not your typical kitchen utensils, the vibrant and arresting handcrafted wood handles and the vessels in which they are displayed make these indispensable culinary tools more than functional. They are mini artworks meant to be proudly showcased, just as one might hang a beloved painting or a framedCelebratingphoto.

New York Times calls them “as beautiful as they are useful”: the 8" Western Chef and 6” Petty. Photo by Lara Agnew

SALUTE SANTÉ!® GRAPESEED OIL Long been the secret of gourmet chefs who love its light and nutty, yet neutral flavor, these oils have the unique ability to enhance the flavors of ingredients instead of overpowering them. And they pair well with, well... everything.

WWW.GRAPESEEDOIL.COM

Knives are proudly made with the finest American steel and assembled by a talented team of metalsmiths, forgers and artisans, each of whom is responsible for the knives they make from start to finish. While the factory is outfitted with high-tech manufacturing, metalsmithing, and forging equipment, many parts of the creation process require incredible dexterity and skill from the individual artisans. “We have hired the best in the business,” said Corey, who also stressed that New West operates a rigorous training and quality control program for those who want to learn. “All of our operations in-house allow us to experiment and innovate with what we create. Each of our artisans feels complete personal ownership over their work. With the physical nature of what it takes to make a knife, it’s better not to risk injury with repetitive motions of an assembly line style process, which would definitely be more efficient. There are no shortcuts to making the world’s finest kitchen knives and doing it the right way.”

same time was seeking a chef model for a New West magazine shoot. “Our friend thought Valentin, as a chef, would do the knives justice in handling them,” said Nanette, proprietor with Valentin of Napa-based Salute Santé!, makers of fine grapeseed oils. (www.grapeseedoil.com) “Valentin loved the way it cradled in his hand and the amazing sharpness of the thin blade. It was then that we sought more information about the brand and started a collection. We cut, chop, slice, and dice with them! We have many of their knives at this point – we especially love the original 6” Petty (my go-to ) and the bread knife. In addition, we love the color range of the G-Fusion collection. Each is a true piece of art with great technology!”NewWest

New West knives have received recognition in noted publications. The Wall Street Journal called them “The Cadillac of their kind.” Bon Appetit lauded them as “the perfect balance of power and grace.” They are the preferred knives of many professional chefs, the new 8” Western Chef being a particular favorite. A nod to the company’s Jackson Hole roots, this beauty combines a hefty, Western design with elite steel. Japanese blade-making favors lightweight, super sharp blades for agile slicing. The cleaver width blade is perfect for hacking, chopping, and dicing. “We really see ourselves as selling ‘functional art’ not just ‘knives’ or ‘tools,”’ said Mike Milligan, Corey’s art, which is the art aim to bring more joy to arebeautifultoolschoreseverydaybymakingthatareasastheyuseful.”

New West KnifeWorks put to use by Chef Valentin Humer in Salute Santé's test kitchen.

// Photo by Bob McClenahan

FOOD & WINE 2022 39 brother and vice president of the company. “We want to foster a sense of everyday art, which is the art of living every day to the fullest. We aim to bring more joy to everyday chores by making tools that are as beautiful as they are useful.”

Inside New West's location on Main Street in St. Helena Photo by Lowell Downey

And that includes items that hold and display their knives. New West also makes stunning, one-of-a-kind knife blocks that transform kitchens into aesthetically uplifting spaces. Each pushes the envelope on what one considers ‘kitchenware.’ “A knife block is not just for storing your knives,” said Mike. “It can constantly remind you of your love of cooking, and even the love shared when you make food for family andThefriends.”mixed-media Rock Bock series, for instance, utilizes river stones, wood, and resin to produce stunning yet practical vessels that keep knives conveniently at hand. The new versatile Arete Block (parlance amongst mountain climbers for a narrow, sharp ridge separating two valleys) utilizes magnetic nooks designed to display a variety of knife shapes and sizes. And if customers don’t find the perfect size, shape, or color, they can work with New West designers to craft a particular vision. Each retail store also provides personalized laser engraving services and free knife sharpening. Everyone at New West KnifeWorks prides themselves on keeping 100% of the company’s steel sourcing and manufacturing in the USA. Their knives come with a lifetime guarantee, not only due to the outstanding craftsmanship but also as a meaningful contribution to carbon footprint reduction. The New West team also passionately supports the Slow Food movement and Slow Food International. They work with local organizations in all retail locations to help those facing food insecurity gain access to high-quality, healthy alternatives to the standard American diet. “In the next 25 years, I want to raise the bar on what it means to make the finest knives in the world in every category and at every price point,” said Corey. “And I want to continue to support our great company culture. We’re all better when life balance is present, and employees are encouraged to ski on powder days.”

New West's founder, Corey Milligan, at the knife factory as it undergoes expansion. Photo by Carolyn Keefe Knifemaker, Jack Rellstab, at work with hammer and steel. Photo by Zach Montes

FOR MORE INFORMATION www.newwestknifeworks.com

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Forks Corks AND A CELEBRATION of FOOD & WINE in Napa Valley

••• Napa Valley Life celebrates the region’s bounties with our sixth annual Forks & Corks edition. Napa Valley’s notoriety as a world-class wine region began in 1976 when Stag’s Leap Wine Cellars and Chateau Montelena wowed the world with their epic win in defeating the French wine producers at the Judgment of Paris. However, Napa Valley’s global acclaim was officially recognized for its regional terroir and ability to produce highquality wines when it became California’s first American Viticultural Area (AVA) in 1981. Now touting 16 AVA’s, the region has attracted some of the world’s best winemakers desirous of being part of the magic and honing their skills to create some of the world’s finest wines and most coveted wine lists. Over the years, Napa Valley also caught the attention of master chefs, many of whom have developed critical acclaim, distinguishing the region as the top food and wine destination in North America. A boon for locals, the abundant food scene in Napa continues to evoke the in terests of gourmands from all over the world seeking distinctive, award-winning food and wineSoexperiences.getout,explore and try something new. With over 500 wineries and tasting rooms open to entice collectors and casual wine drinkers, there are tailored experiences for every palate and pocketbook. For the foodie, whether one’s preference is dinner at a white tablecloth, Michelin Star restaurant, or grabbing a bite and a beer at one of the local food trucks, an epicurean adventure awaits.

Tra Vigne // Photo by Bob McClenahan

FOOD & WINE 2022 41

Like a wine tasting, the experience begins with a flight of olive oils that includes the bestselling family blend and infused oils.

Guests are encouraged to bring their favorite bottle of wine to pair with the store’s salami and cheese as they taste olive oils outside. And pick an orange on the way out.

NAPA VALLEY’S

835 Charter Oak, St. Helena 707-963-4173 // www.nvoliveoilmfg.com

‘OTHER’

S ince Stefano Particelli’s grandfather acquired the Napa Valley Olive Oil Company business from its original owner in 1960, not much has changed since its founding in 1931. The little white barn built in the 1870s remains on a resi dential bend on Charter Oak Street in St. Helena, and its reputation as a hidden gem continues to generate interest for Napa Valley visitors who want to taste something other than wine. This is not a typical over-the-top Napa Valley tourist stop. A hedge of olive and orange trees frames the parking lot leading to the corner entrance of the store. Guests walk in and usually stop short in their tracks to marvel at the hundreds of business cards taped to the walls, some dating back 50 or 60 years ago. “When my grandfather took over the business,” said Particelli, “people would come in and give him a business card and say, ‘Hey, I make salami from San Francisco.’ My grandfather would reply, ‘Great. Let me get your card,’ and he would tape it on the wall. The next guy, same thing. It caught on, and it still happens. So much so that it’s become a tradition. And people who change jobs even layer their new card over the old one.”

FRUIT JUICE  BY CHARLENE PETERS | PHOTOS COURTESY OF NAPA VALLEY OLIVE OIL COMPANY

Beyond the business cards on the walls, sausages hang overhead, and cheeses of Italy are stacked in a nearby refrigerated shelving unit. Olive oil, however, is the showcased product, sold to locals who come in to recycle jugs of olive oil or to visitors who purchase oils and other Italian specialties for a box to fill and ship home. If Particelli’s Great Aunt Narcisa Lucchesi is at the counter, guests are in for an authen tic and nostalgic Old Italy treat. In her thick Italian-American accent, Lucchesi will lead a cheese and olive oil tasting outside at one of a handful of picnic tables. Like a wine tasting, the experience begins with a flight of olive oils that includes the bestselling family blend and infused oils. The citrus flavor is pressed with the olives, while other ingredients are steeped in the oil after it’s been pressed. Historically, this family business has never actually grown its own fruit. At one time, they used to source olives from all over the Napa Valley —until the valley grew and olive groves were uprooted in favor of grapevines. Today, the fruit is sourced from northern areas in the Sacramento Valley. The company’s proprietary blend uses various olive varieties to keep the oils’ taste“Weconsistent.arecreating that same flavor profile people have been used to over the years,” said Particelli. “People say it tastes the same as it did 50 years ago.”

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In Napa Valley, we understand the importance of the greater community, a community of wine enthusiasts who share in our love of Napa Valley wines. Collective Napa Valley is for all of us. There is a place at our proverbial table for anyone who enjoys wine and believes in doing good. We invite you to join us for this innovative year-round program that allows Napa Valley wine enthusiasts to gather, raise a glass and invest in important initiatives in Napa Valley.Celebratingcollectivenapavalley.org Together. Enjoying Wine. Doing Good.

44 NAPAVALLEYLIFE.COM CALIFORNIA COOL Fleetwood Calistoga is the Heart of Calistoga Motor Lodge and Spa  BY FRAN MILLER | PHOTOS COURTESY OF CALISTOGA MOTOR LODGE AND SPA

“My team and I have togetherworkedfora long time and have great rapport and trust in each other”

Few resorts in the Valley capture the spirit of summertime as well as Calistoga Motor Lodge and Spa. With its Palm Spring-esque vibe that pays homage to the oldschool road trips of the ’50s and ’60s, this playful, nostalgia-filled resort is all about fun. From bocce ball and cornhole to its two mineral-water pools and laid back on-site spa, to compli mentary bikes, Calistoga Motor Lodge is a welcoming place, the heart of which is its restaurant, Fleetwood Calistoga, a com munal gathering spot for both guests and locals.

Named for one of the oldest names in the RV industry and in keeping with the Motor Lodge theme, Fleetwood Calistoga opened a year ago, and in that time, its open concept kitchen has become a Calistoga favorite. Executive Chef Edgar Zecua oversees the wood-fired ovens that deliver Italian-influenced American dishes made with locally sourced, wine country ingredients, like perfectly blis tered pizzas featuring pesto, mozzarella, Italian sausage, peppers, arugula, and pickled red onions. His Fleetwood Burger with Gruyere, Little Gem lettuce, tomato, pickle, and onion is typically a sell-out item, and vegetarians love his charred Heart of Romaine salad. Formerly of Roadhouse 29, as well as Auberge du Soleil, Martini House, and Tra Vigne, Zecua has been in the industry for 22 years, since age 18. His Fleetwood crew consists mostly of those with whom he has previously worked. “I feel lucky to have the support of such a great team,” said Zecua. “My team and I have worked together for a long time and have great rapport and trust in eachAlsoother.”adraw is the beverage program. Fleetwood is a great spot to sample some of the Valley’s most popular wine labels. The wines-by-the-glass list features fun pours such as a Schramsberg Brut Rosé and a Duckhorn North Coast Sauvignon Blanc. Creatively crafted cocktails (such as a Buffalo Trace Old Fashioned with clove/fennel simple syrup and bitters) and on-tap beers further complement Zecua’sFleetwooddishes.general manager Dave Woolsey describes the restaurant as California casual with a Mediterranean influ ence. “It’s a welcoming place,” said Woolsey, citing the vibrant blue and terra cotta tile, pendant lighting, and front and center wood oven. “We have a good mix of repeat locals and hotel guests. It’s a great restau rant for families, friends, and large groups – there’s some thing for everyone. The food is fantastic and consistent, and the service is friendly and focused on customer satisfac tion. We go out of our way to make each experience special to theFleetwood’sindividual.”event schedule provides further incentive to visit, including live music, industry nights, and social hours. “We are a social and inclusive place,” said Woolsey. “At Fleetwood, everyone is invited to break bread, raise a glass, listen to favorite local musicians, and celebrate Calistoga. We want Fleetwood to feel like your second home.”

1880 Lincoln Ave, Calistoga // www.fleetwoodcalistoga.com707-709-4410

W hen California pioneer Sam Brannan found gold in 1848, he at once started a business selling mining supplies, became California’s first millionaire, and published California’s first newspaper, the California Star. Flush with his newfound riches, Brannan next bought assets to build up the Napa Valley area. One of his most notable developments was the Napa Valley Railroad (NVRR), which he imagined would bring tourism to a part of the valley that reminded him of his home town, Saratoga, New York, with hot springs and thermal baths in each place.

NAPA

 BY LAYNE RANDOLPH | PHOTOS COURTESY OF NAPA VALLEY WINE TRAIN

TheWINEVALLEYTRAINGildedAge of Travel

Because of those hot springs, Brannon often referred to Napa Valley as “California’s Saratoga.” One day, while hosting a tourist train trip to the north of the valley where the thermal baths lie, Brannon shared the area’s nickname with the group. However, having drunk a few glasses of the local wine, he accidentally slurred the words, saying instead, “Calistoga” — and the nameThestuck.precursor to today’s Napa Valley Wine Train, the NVRR predated the first transcontinental railroad by over twenty years. Then, in 1885, Southern Pacific bought the line and expanded operations, and shortly after the railroads opened the Great West to travelers, the golden age of travel began. At that time, railroad journeys were the only way to travel long distances in comfort and luxury—and presidents, aristocrats, and dreamers alike glided along while dining, relaxing, and enjoying the view. Railroad travels’ boomtime waned with the popularity of the automobile, and NVRR passenger service stopped in the 1930s. A century after Brannan built it, the line traveling north of Napa

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FOOD & WINE 2022 47 stopped, and the rails from St. Helena to Calistoga were removed. Luckily, it was not long before another Napa Valley pioneer, Vincent DeDomenico, formed the NVRR Operating Company, and bought and refurbished the line with the Wine Train concept in mind. The Napa Valley Wine Train we know today has been running since 1989 and has carried more than two million passengers, with an average of two runs and 320 passengers daily. In the 1980s, the Napa Valley Wine Train began running from Napa to St. Helena. More recently, the DeDomenico family sold the Napa Valley Wine Train to Noble House Hotels & Resorts in partnership with Brooks Street. The company began revamping the Wine Train’s guest experiences.

Knowing the Wine Train’s history is essential to understanding why it is critical to today’s Napa Valley. With its cars and locomotives dating back a century, the Wine Train is one of the oldest vintage passenger trains running today and is considered the most authentic to the GildedOtherAge. wine trains include South Africa’s Wine Tram in the Franschhoek wine region, the Presidential Train through Portugal’s Duoro region, Mallorca Wine Express Train, and the wine train in Australia’s Barossa Valley. Riding the Wine Train is a combination of nostalgia and adventure; it is easy to imagine the amazement of the first travelers as they were wined and dined and entertained by the experience and views as they rode the rails. Today, the ancient train supplies modern conveniences like air conditioning, but the feeling of train travel during the time of the pioneers is still there. The difference lies in the miles of vineyards in every direction and mammoth world-class wineries lining the road as the train chug-chugs along Napa’s Vine Trail, whistle blowing as it passes cross roads along the way. For those looking for a bucket-list experi ence, the Wine Train delivers. Polished silver, white linen napkins, gourmet food and wine, and impeccable service conjure the golden days of travel but serve as a backdrop to the thrill of riding a vintage train through one of the most scenic parts of America.

Private Experiences include ap petizers, wine tastings, dessert, and coffee upon return, in addition to transportation to an evening dining experience at the wineries, open only to Napa Valley Wine Train guests. It is common to find groups and couples celebrating birthdays, weddings, and anniversaries aboard; the singular Wine Train experience makes for a unique and treasured gift. There is so much on offer, but the collection of restored early-20th century Pullman cars must be given their due. The restoration and maintenance involved in keeping the trains and the Old West spirit alive in the Napa Valley deserves praise.

It is a gourmet restaurant, winetasting transport, and an exciting excursion all in one, and the Napa Valley Wine Train is a piece of history we must never lose. It symbolizes the nascent Napa Valley wine region and a throwback to the Gilded Age—a time when life and travel were elegant, unrushed, and luxurious. Luckily, one can still touch a piece of that history today. It is a

excitingtransport,winetastingrestaurant,gourmetandanexcursionallinone,andtheNapaValleyWineTrainisapieceofhistorywemustneverlose.

The Wine Train welcomed aboard Executive Chef Rodrigo Cuadra, who creates exquisite, curated dishes for the menus, like a savory short rib dish on the Gourmet Express experience and an all-new breakfast for the Legacy experi ence. The first thing that happens when you board the Legacy, guests are given a selection of meal options for each course that day. The tour includes a delicious four-course Napa Valley-style gourmet meal with culinary and wine stops at two Napa Valley wineries and a third stop at the Napa Valley Vintners sign for an outside tasting on their Open Air Car. The fourth course, dessert, arrives on the return ride to Napa. But the Wine Train is more than an outstanding restaurant on rails; the proprietors have upped the ante each year, adding new and innovative flair to the offerings and events such as murder mystery dinner theater and holiday excursions. There are many ways to enjoy the Wine Train, from luncheon and dinner excur sions to all-day wine tastings stopping at wineries like Charles Krug, V. Sattui, and Grgich Hills Estate. Luckily, the train conductor acts as the designated driver so visitors can experience all the excursion offers without worry. The train has a daily schedule of programs, but it is also available for private, customized tours on request. Twilight 707-253-2111 // www.winetrain.com

THE TASTING ROOM Today, Clif Family Winery boasts an impressive variety of experiences and activities to enjoy at one of their two tasting locations in St. Helena. At the Tasting Room, guests choose from three wine tasting experiences ranging from $50 to $85. Each tasting includes seasonal culinary pairings from the Clif Family Organic Farm, which also supplies produce for their onsite Bruschetteria Food Truck—one of the best in the Valley and, without a doubt, a local favorite. For early morning risers or an afternoon pick-me-up, there’s an onsite coffee bar with barista specialties. And for those touring Napa Valley by bike, riders are encouraged to pit-stop any time of day at Clif Family, safely park their bike, and enjoy the fruits of the Valley via the wine tasting experiences, delicious farm-fresh cuisine, and full coffee bar.

CLIF FAMILY WINERY:

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The Enoteca Private Tasting Salon is new to the Clif Family Winery scene and offers private wine tasting experiences for those looking for a more intimate experience. The Enoteca showcases the pinnacle of Clif Family wine and food in a beautiful, new tasting salon that overlooks breathtaking vineyard views and the Napa Valley’s iconic Mayacamas Mountain range. In this private experience, wine enthusiasts enjoy smallproduction Howell Mountain estate wines paired with seasonal dishes comprised of Clif Family Organic Farm produce.

Clif Family Winery brings together the very best in wine, cuisine, coffee, and cycling in the heart of St. Helena. As avid consumers of healthy foods and passionate cycling enthusiasts, Gary Erickson and Kit Crawford pioneered the tasty-but-still-healthy Clif Bar in 1992. These passions led to the creation of Clif Family Winery & Farm in 2004.

THE CLIF SUSTAINABILITYFAMILYETHOS

709 Main Street, St. Helena, CA 94574 707-968-0625 // www.cliffamily.com St. Helena’s Little Gem BY MELISSA VOGT | PHOTOS COURTESY OF CLIF FAMILY WINERY

THE NEW ENOTECA PRIVATE TASTING SALON

At Clif Family Winery, Gary and Kit are committed to living the lifestyle that inspired them to create Clif Bar and to open a winery that sustains the community and planet—offering those who seek sustainable practices a place they can feel good about supporting.TheClif Family Winery is a place of community connection, where members gather and enjoy good company. The team works in partnership with local non-profits and organizations and directly supports the community through volunteer time and donations. In addition to their commitment to the community, the Clif Family team is passionate about sustaining the planet. They work to conserve and restore natural resources and run the Clif Family Organic Farm in harmony with nature. Clif Family’s emphasis on organic farming and the uti lization of their seasonal produce for the Bruschetteria Food Truck and food and wine pairings offer the freshest and most sustain able approaches to onsite cuisine at the winery. The entire operation emphasizes conserving natural resources and reducing waste, providing a space that wine country visitors feel good about visiting.

A VISIT TO CLIF FAMILY For all wine tasting experiences at the Tasting Room or Enoteca Private Tasting Salon, guests must make reservations in advance at www.cliffamily.com/visit. Reservations are offered daily; check the website for availability. For those looking for a less formal experience, guests can stop by the Bruschetteria Food Truck Wednesday through Sunday from 11:30am – 4:00pm (and until 6:00pm on Wednesdays for a special Street Food night) to enjoy tasty selections alongside Clif Family wine. Current release wines are available by the glass to enjoy with Bruschetteria favorites.

1 9 1 5 ••• Discover the finest and most unique wine storage facility serving Napa, Sonoma, and the greater San Francisco Bay Area. Rutherford Wine Vault is located in the historic Beaulieu Vineyard champagne department - a meticulously transformed 110 year-old space. The vault features storage solutions for individual wine collectors and small vintners. Each locker is equipped with custom designed seismically independent racking systems, lockable private steel storage enclosures, redundant temperature and humidity controls, and more than five layers of state-of-the-art security•••systems. FINE WINE IS ONE OF LIFE’S GREAT TREASURES. ISN’T YOURS WORTH IT? •• THE RUTHERFORD WINE VAULT •• Napa Valley’s Premier Wine Storage Currently accepting new members. | 1901 Saint Helena Hwy. | Rutherford, CA 94573 WWW.RUTHERFORDWINEVAULT.COM

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SequoiaWineryGrove

Chef Elevates Cabernet Sauvignon with Food Pairing Approach BY DANIEL MANGIN | PHOTOS COURTESY OF SEQUOIA GROVE

A steak and a Napa Valley Cab—this iconic combo has earned the valley pride of place on wine lists the world over, but Britny Maureze, Executive Chef at Sequoia Grove Winery, aims to delight guests’ palates with atypical pairings venturing well beyond beef. For the flagship A Taste for Cabernet wine and food experience, she champions not only duck and pork as suitable companions for the Rutherford winery’s Cabernets but also fish and even vegetarian offerings. To drive the point home, she usually includes no beef at all.

FOOD & WINE 2022 51 8338 St. Helena Highway, Napa, CA 707-339-5757 // www.sequoiagrove.com

EXPANDING PAIRING HORIZONS

The final pairing on the summer menu allows guests to experience the pinnacle of Sequoia Grove winemaking, the Cambium red blend, paired with tea-rubbed duck breast, plum sauce, jade rice, and a duck dumpling. Red meat might seem the obvious pairing for a rich Cabernet-based blend, but Maureze again showed that with the right spicing and flavor combinations, Cabernet can shine with alternative dishes and is far more versatile than most people realize. The success of the pairings speaks to the balance of Sequoia Grove Cabernets, which routinely earn scores of 90–95 points from prominent critics. Winemaker Jesse Fox focuses on growing the best possible fruit and constructing wines that tell the story of the vintage, the varietal, and the vineyard in which the grapes are grown. A Taste for Cabernet then takes things a step further as the pairings elevate the enjoyment of these wines with eclectic ingredients and artful preparations. Exploring the nuances of several Napa Valley sub-appellations, the wines in A Taste for Cabernet are featured in Sequoia Grove’s popular Classic Cabernet wine club. Because Maureze favors ones a year or more older than current releases, they also hint at the Cabernets’ ageability.

A Taste for Cabernet unfolds in the airy, rustic-elegant Cambium Room, set amid the redwoods lending the winery its name. To acquaint participants with the effects different tastes—sweet, salty, sour, and savory—have on wine, sessions begin with an “edu-plate.” The most recent iteration contained white chocolate chips, some salt, a lemon wedge, and Beemster aged gouda cheese, each item sampled with a Rutherford Cabernet. One surprise for guests is how sweetness can accentuate tannins’ bitterness, a consequence that calls into question the valley’s ubiquitous Cabchocolate pairings. Lemon, on the other hand, tempers tannins, a reason why fish and chicken dishes pair well with Cabernet when acidity is managed effectively.

“EDU-PLATE”

For the first course on the Summer 2022 menu, Maureze paired pork ten derloin with the 2014 Rutherford Bench Reserve Cabernet Sauvignon. Black-garlic ricotta, pillowy smoked-potato gnocchi, and pickled mushrooms accompanied the tenderloin, each element’s aromas, textures, and flavors playing off a different facet of the wine. Still showing plenty of fruit, the 2014, its tannins gentler with age, uplifted the dish and vice versa. Another revelation was the potato-crusted halibut. A delicate fish like halibut might at first seem an inappropriate match for the 2017 Tonella Estate Vineyard Cabernet Franc, but the acidity of the primavera sauce and blistered cherry tomatoes made the pairing work. In a tip for home cooks, Maureze said another key was not overcooking the fish, allowing it to retain moisture and a “mouth-coating quality” that rendered the wine less astringent.

“I want people to come in and be surprised.”

“I think I was hired as Sequoia Grove’s chef because of a vegetarian dish I cooked as part of my audition,” Maureze recently confided, the “out-of-left-field” prepara tion demonstrating her grasp of Cabernet’s broader appeal. Dishes paired with the wine needn’t be protein-heavy to work, she explained. “It’s more about what goes with the protein and how you prepare it.” In vegetarian and pescatarian dishes, salt and acid often play crucial roles, oil and other fats as well.

SLEEPER HIT The summer menu’s sleeper hit reprised Maureze’s vegetarian audition success. The chef paired a 2017 Christian Vineyard Cabernet Sauvignon with a salad of grilled stone fruit, toasted farro, and spiced pecans. A creamy balsamic vinaigrette with goat cheese provided a lush texture and lingering acidity that complemented the wine’s mouthfeel and finish. Although pecans, farro, and cheese all contain protein, the combination is hardly red meat, yet the ensemble paired splendidly with the Cabernet.

—Chef Britny Maureze

PINNACLE BLEND

Since arriving at Sequoia Grove Winery in 2018, Maureze has garnered count less awards and accolades for the highly popular A Taste for Cabernet. Maureze builds her pairings by starting with the wines—Cabernets from Sequoia Grove’s Rutherford Estate Vineyard and nearby Tonella Estate Vineyard, as well as storied properties such as Atlas Peak’s Stagecoach Vineyard and Oak Knoll’s Lamoreaux Vineyard. She constructs each dish to support and enhance the wine’s aromas, flavors, and balance while also pushing the boundaries of traditional pairing “rules.”

LEARN AND HAVE FUN

“I want people to come and be surprised,” concluded Maureze when asked about her goals for A Taste for Cabernet. “To learn something about wine pairing and leave here less intimidated by it. And to have fun.” Needless to say, Maureze has no trouble adapting the menu for vegetarian and pescatarian guests. All are welcome.

NOT TOO GEEKY “We try not to get too geeky about it,” Maureze said, but the edu-plate exercise provides a window into her process when conceiving a dish. Unlike a restaurant chef, whose job usually is to create a tasty dish a sommelier can later pair with an appropri ate wine, she works backward from the wine to the dish. Maureze often selects wines “with a little age because they’re softer and a little more balanced. Having that subtlety allows a little more creativity.”

Traveling along Napa Valley’s Highway 29, visitors wind past wineries, restau rants, and swaths of vineyards as far as the eye can see. The iconic wine road takes a journey through place and time, notably through Oakville, where a historical hub still exists today. Right there, you will experience a glimpse into the origins of Napa Valley.

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On the west side of the road sits the first Napa Valley train station, where wealthy San Franciscans stepped out to enjoy their weekends in the country. Built in 1867, the railroad station closed for business decades ago, but the also-historic Wine Train still passes by daily. On the east side, the original Oakville Mercantile (now Oakville Grocery) sits next to what was once the Mercantile owner’s family home. It is now the 1881 Napa Wine Museum and Oakville Wine Merchant. It is clear why this has been an iconic road stop for over 140 years. Founded in 1881, the Oakville Grocery, listed on the National Register of Historic Places, is the oldest continually operating grocery store in California. Reminiscent of shops from its era, a hand-painted vintage Coca-Cola ad graces the exterior of the building, and wooden benches line a ground-level front porch. The nostalgic market retains its original 19th-century elements but is updated with 21st-century accoutrements, like a barista section, a Wine Vault, and beer on tap. The Napa Valley icon is a Little House on the Prairie’s Oleson’s general store shot forward into the future to become a modern-day gourmet food and wine emporium. To say that the Oakville Grocery was vital in the development of Napa Valley would be a gross understatement. Original owners James and Jennie McQuaid bought the prime Oakville parcel in the late 1800s and offered necessary supplies as varied as local produce, prairie dresses, and pickaxes. In the early twentieth century, the multi-tasking proprietor also served as Railroad Agent and Postmaster, and the store provided the only telegraph and telephone services for miles. In 2018, Jean-Charles Boisset, propri etor of Boisset Collection, bought Oakville Grocery, and with his unique vision, it somehow became both more historical and modern-day. Boisset updated offerings to focus on sustainable, high-quality, local products and added artisan cheeses and meats, wine from every AVA in the valley, and an onsite Cheesemonger, Todd Jasmin. Chef and Pizza Captain Domenico “Mimmo” Russo runs the wood-fired pizza program, proudly crafting the most authen tic Napoli-style pizza in the valley. The rest of the grocery’s chef-created menu includes innovative items like Peach and Prosciutto flatbread, fried chicken, and gourmet sand wiches like the Wagon Wheel, with Fra’ mani rosemary ham, Cowgirl Creamery Wagon Wheel cheese, Dijonnaise, and toasted artisanBoissetbread.isalso the proprietor of California’s second-oldest train depot. Built in 1868, the Calistoga Depot houses a provisions market and wine shop, distillery, brewery, and individual rail cars converted into The First Millionaire’s Saloon (named after Calistoga founder Sam Brannan) and a Champagne and oyster bar. Either location is a must-stop for a day of wine tasting. Visitors revel in the history on display while selecting gourmet food to go or ordering items to enjoy onsite. With prime outdoor seating and a selfsample wine tasting experience next door at The Wine Merchant, the Oakville Grocery is a delightful spot to experience culinary excellence, the valley’s history, and the vintage Wine Train as it chugs by. 7856 St Helena Hwy, Oakville, CA 94562 www.oakvillegrocery.com CHEBEGIA

OAKVILLE GROCERY Highway 29’s Historical Hub  BY LAYNE RANDOLPH | PHOTOS BY SCOTT

TRADITIONS OF PAST, WINES OF PRESENT Book your wine tasting experience in a private and intimate winery and garden setting. Located in beautiful St. Helena, Napa Valley napadeoro.com

The brand is further inspired by Napa’s Bale Grist Mill State Historic Park, for which it is a sponsor. Built in 1946, the mill and its 36-foot, partially restored water wheel were once the center of social activity for Napa settlers. The site is protected as a state historical landmark and will serve as the location for The Mill Keeper-sponsored Napa Valley State Parks Association Historic Bale Grist Mill Harvest Dinner on September 24 from 5:30 – 9:30pm. Purchase tickets at nvspa.betterworld.org. The Mill Keeper wines are available for purchase at www.themillkeeper.com and are distributed throughout the country in select markets.

www.themillkeeper.com

Vintage is often considered a sacred construct in the world of wine – an interna tional barometer for vinous characteristics and quality. But as the changing climate presents varied farming and grape growing challenges, the concept of vintage becomes increasingly fragile. Add to this a younger wine audience for whom vintage holds little importance, and the stage is well set for The Mill Keeper, the flagships of which are a crisp Chardonnay and a fruit-forward Cabernet Sauvignon, both ready-to-drink representations of the Napa Valley. The eye-catching labels are illustrated by artist Mark Summers whose classic, hand-hewn, scratchboard technique echoes the handcrafted nature of the wines. Summers’ artwork commemorates the artisans who crafted some of the earliest wine in the Napa“TheValley.hard work of these men and women and their dedication to the land transformed the Napa Valley into a thriving, prosperous community,” said Gamble. “The Mill Keeper brand embodies that pioneering spirit and the Gamble Family’s desire to bring the virtues of their dedication and the resulting agrarian bounty of California’s wine country to con sumers in the United States and globally.”

 BY FRAN MILLER W hile many popular wine brands claim a romantic or charming backstory, the reality is often quite the opposite. Sold and traded on Wall Street, many admired labels have fabricated a history to create consumer appeal. But one new Napa Valley wine brand finds no need to exaggerate or embellish its origin story. Authentic and artfully crafted, The Mill Keeper honors Napa Valley’s agrarian past while providing wine drinkers with high-quality, timeless, and approachable wines.

Authentic, Approachable, Affordable: The Mill Keeper Wines

Photo by Evan RoscoePhoto by Evan Roscoe Photo by Maria Calderon Photography

Tom Gamble is the founder of The Mill Keeper. A third-generation Napa Valley farmer with an unwavering commitment to quality and a passion for the environment, he is known for creating high-end, limitedproduction wines under the Gamble Family Vineyards name, which are made from highcaliber, exclusively estate-grown grapes. Named in homage to Napa’s first settlers who long stewarded the land responsibly, his newest brand, The Mill Keeper, fits nicely into his portfolio. Gamble has taken an in novative approach with The Mill Keeper – a multi-vintage approach.

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Bottles of Balance and Integrity at NEW FRONTIER WINE CO. BY CHARLENE PETERS | PHOTOS BY SANDOVAL MEDIA

The stellar portfolio at New Frontier Wine Co., which was recalibrated by Silver, includes the Alejandro Bulgheroni Estate wine label, now Lithology, and labels Justice, Waypoint, Pursuit, and Renwood, the latter a popular, nationally distributed zinfandel. His mission? To develop a brand identity that caters to those who seek a sensory discovery through the adventure of wine tasting. His sleek roundup of assorted wine labels is crafted by soulful masters in the business who perform a concerto of up to 40 carefully blended wines to create a sensation in every bottle.

While in the tasting room, guests might meet two esteemed wine industry greats involved in the business. Michel Rolland and Philippe Melka are often on-site, col laborating with winemaker Matt Sands to finesse the final versions. “I sit with Philippe on my left shoulder and Michel on my right, they’re like song writers,” said Silver, with a reverence for Rolland’s ability to go through dozens of lots prepared by Sands. Rolland identifies missing components and requests more lots on the table before handing over his picks for Melka’s input. “Rolland’s accuracy is intimidating. It’s like watching a virtuoso. He just about invented balance.”

The lavish setting inside the recently opened New Frontier Wine Co. in downtown Napa sets the stage for its 100-point wine-tasting experience. Everyone is invited to taste at this un trammeled, casual winery environment to perch on a $3,000 azure leather chair while bending an elbow to sip top-rated wines of the Planworld.to be stunned by the option to order a glass for just $15 or sign up for a pilgrim age of sips that range from $45 to $150 for a formal tasting experience. Even better, the hours at this tasting room are in line with a social club — noon to 7pm, a schedule unheard of for most wineries in California. “You don’t come here by accident,” said Jim Silver, who is also a wine importer in this business. “You come here specifically for the wine.”

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The grapes for these outstanding labels are curated from legendary terroirs such as Beckstoffer’s To Kalon, Dr. Crane, Las Piedras, Georges III vineyards, and Ritchie Vineyard, to name a handful. Once the grapes are harvested, fermented, and crushed, the juice sits in varying toast levels of oak and non-oaked puncheons while some age in concrete eggs. Finally, the hierarchal task of vinification is where Sands completes 80 percent of the winemaking before the maestros gather to blend and fine-tune from upwards of 40 individual lots of Cabernet Sauvignon, resulting in more than a dozen of the finest wines imaginable. These wines are orchestrated by greats such as Rolland and Melka, Maayan Koschitzky, Matt Sands, Alberto Antonini, Joe Shebl, and Juan PabloWhatMurgia.does this mean for wine connois seurs? There is no longer a need to secure allocation or purchase top-rated wines overseas; everyone can afford to purchase a bottle from New Frontier Wine Co. Prices climb from $25 to $425 for global tastes that will soon include Uruguay. 707-690-9923 // 1040 Main Street, Napa www.newfrontierwines.com

4411 REDWOOD ROAD | NAPA, CA | 707.255.1144 | HESSPERSSONESTATES.COM High atop Mount Veeder, Hess Persson Estates welcomes you to the Napa Valley. Whether you wish to enjoy beautifully crafted wine and food pairings from our culinary team, learn to blend wine, or stroll through the Hess Family’s awe-inspiring private art collection we have an experience tailored for you. Tastings, museum visits and experiences are by appointment only. BOOK YOUR EXPERIENCE TODAY AT HESSPERSSONESTATES.COM @HESSCOLLECTION | @LIONSHEADWINES

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 BY

Napa Valley’s iconic Frank Family Vineyards has a profound passion for Pinot Noir, which they have grown and sourced to craft still and sparkling wines for the past three decades. Now, they continue their exploration of this beloved grape with a crisp, light, and elegant wine, deservedly named Leslie Rosé.

ROSÉ SOIRÉE

Picked in the chill of the night, the grapes were brought to the winery and immedi ately pressed while the fruit was still cool to maintain its fruit-forward profile and to achieve its perfect light hue. Fermentation took place entirely in stainless steel tanks, preserving its fresh acidity and delicate aromas before bottling just a few hundred cases earlier this spring.

From its beautiful hue to its refreshing acidity and lavish layers of strawberry, white peach, and orange blossom, it offers a brilliant expression of Carneros rosé, the perfect package of pure quenchability. It’s a wine that is both serious yet whimsical –and that’s its charm.

| PHOTOS COURTESY

1091 Larkmead Lane, Calistoga www.frankfamilyvineyards.com// MARISA MCCANN OF FRANK FAMILY VINEYARDS TICKET TO SUMMER

The Leslie Rosé is sourced exclusively from parcels of the best vineyards in Napa’s ac claimed Carneros region, including Frank Family’s estate Lewis Vineyard located along the shores of the San Pablo Bay. The cooling influences of the Bay and the nearby Pacific Ocean allow for the delicate maturation of the grapes and retention of bright flavors. This wine was crafted with Pinot Noir grapes that were grown specifically to showcase the attributes we desire most in rosé – fresh aro matics, vibrant flavors, and natural acidity.

VINEYARD SOURCING & WINEMAKING

FrankLeslieFamily’sRosé: YOUR ONE-WAY

Now in its second vintage, the Leslie Rosé is a touching tribute to former newscaster and Frank Family Co-Founder Leslie Frank. Inspired by her love for Provençal rosé, this beautiful wine was a passion project for Frank, who wanted something she could sip in the summertime but held up to the Frank Family name as a world-class producer. Rosé is a wine that brings joy to people. It has an undeniable power to transcend you to summertime, time with friends, and your favorite holiday destination. “For me, as I sip this wine, I’m reminded of some of my favorite travels,” said Frank. “Its lovely rose gold shade captures the essence of summer sunsets in Napa Valley and conjures memories of sun-kissed terraces in Bandol, France.”

The Leslie Rosé quickly developed a devoted following in 2020, selling out within just two months of its inaugural release. To celebrate the highly anticipated return of Leslie Frank’s namesake wine this spring, she hosted a soirée at the winery as so phisticated and exclusive as the wine itself. The first annual Leslie Rosé Soirée took place on the estate lawn at Frank Family’s Calistoga-based winery. It featured endless sips of rosé plus a selection of sparkling and still wines, all paired with a delightful spring-inspired menu curated by celebrity Chef Christina Machamer. The fête also showcased hand-crafted wine cocktails like the “April Showers” and “Carneros Dove,” both created by Frank Family’s Director of Hospitality and bartender extraordinaire, Liam Gearity. To cap off the event, the Frank Family team ecstatically revealed their plans to launch a new hospitality space at the winery, which they anticipate will be open to the public in fall 2022. The Leslie Rosé is available at the winery or their online wine shop. Due to the limited nature of this small-batch wine, allocations are limited to six bottles.

FOOD & WINE 2022 59  BY LAURA LARSON NapaValley's EXCITING NEW DINING SCENE Turning Tables To think the pandemic crippled the restaurant business just one short year ago is hard to imagine as Napa Valley’s culinary scene comes alive with vibrant new dining experiences. Pictured above: Bear at Stanly Ranch // Photo by Eric Wolfinger Photography

BEAR Nestled in the center of the new Stanly Ranch Resort among acres of vineyards with stunning views of Napa’s rolling hills is the resort’s signature restaurant, Bear. Headed up by Executive Chef Garrison Price, the 200-seat restaurant features a rustic design concept with an open ranchstyle layout that seamlessly transitions indoors and out. The dinner menu offers a careful selec tion of appetizers, sides, and main courses, prepared with locally sourced ingredients from the resort property gardens or area purveyors. The Farm Vegetables crudité starter is a colorful selection of raw and preserved vegetables served with a cashewmiso dip, and the Sourdough bread is not to be missed. Made with the Pastry Chef, Harry Flaglers’ personal starter, it is served warm with homemade butter, which is churned daily. The veggie-centric list of ap petizers includes the Persian Cucumbers, crushed and served with Asian pears, fermented black beans, and a tangy go chugaru dressing, and a staff favorite, the Crispy Rice, tender cooked rice pressed into squares, deep-fried to be crispy on the outside and sticky on the inside, served with Thai bird chile, shitake pickles & chips and coconut.

200 Stanly Crossroad, Napa www.aubergeresorts.com/stanlyranch// C CASA Napa Valley’s favorite Mexican taqueria kicks things up with their new restaurant expansion in the Oxbow Market. The modern Hacienda design is appointed with Bear at Stanly Ranch Photo by Eric Wolfinger Photography Photo courtesy of C Casa

The entrees include elements of seafood, poultry, or beef, but the standouts are the Short Rib, brined and cured with pepper corns for two days, slow-roasted and served with lettuce wraps, kimchee, and chile sauce, and the 16-ounce Ribeye, dry-aged onsite for 28 days and grilled to order. The half chicken is a celebration of the restau rant’s extensive fermentation program, featuring harissa made in-house with 27 ingredients.Highlights from the dessert menu include the decadent Chocolate dessert, a generous layering of chocolate textures and tempera tures made with chocolate mochi cake, a chocolate shell, candied cacao nibs, dark chocolate ice cream, and dark chocolate mousse, and the Strawberry dessert, which combines three preparations of the fruit with anise cobbler and a smoky crème anglaise. Bear’s wine list leans heavily toward local California and Pacific Northwest producers and is approachable to serious oenophiles and casual drinkers. The whimsical selection of handcrafted cock tails offers a perfect start to the evening.

60 NAPAVALLEYLIFE.COM NVL food Whether an alfresco bistro in one of the area’s new hotels or a reimagined local favorite haunt, area foodies are feasting upon an eclectic array of exciting new restaurants with provocative menus, intriguing wine lists, and some of wine country’s most breathtaking views.

//

Tortizza //

SPRING 2022 61

Osha Thai Interior courtesy of Osha Thai C Casa offers an innovative approach to Mexican cuisine with delectable and artfully constructed layers of global flavors, all gluten-free.

custom-made Mexican furniture and artwork that complement seating areas indoors and out. The elevated menu, prepared in an open kitchen by Chef Ignacio Beltran and team, offers an innovative approach to Mexican cuisine with delectable and artfully con structed layers of global flavors, all glutenfree. The list of starters includes traditional favorites with a twist, such as guacamole and chips mixed with charred sweet corn, avocados, and Fresno peppers, Nachos Not! and Frito Mixto, a mix of calamari, prawns, olives, and fresh vegetables, lightly breaded in tempura batter and served with citrus aioli. The Tortizzas, C Casa’s version of flatbread pizzas, are made with 12” tor tillas baked in the wood oven and donned with farm-to-table toppings. The evocative entrée selection makes it hard to choose, with choices like Duck Confit Enchiladas, a Bison Chile Relleno, Mole Pipian Lamb Shank, and Vegan Chile Verde Tofu (woodgrilled tofu, rice, Shitake and Oyster mush rooms, sweet peppers, caramelized onions, roasted poblano, and tomatillo sauce). In addition, the cantina boasts a wide variety of tequilas and handcrafted cocktails, local and Mexican beer, and a locally curated wine list, including C Casa’s own label, C VINO, made by Caldwell Vineyards. For a more casual dining experience, the C Casa Taqueria counter is re-opened at the new location for patio dining or take-out. 1st St. # Oxbow Public Market

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24,

Photo by Sarah Anne Risk TRUSS Crudite // Photo by Bonjwing Lee

// www.mycasa.com Kitchen Door //

After a year of hiatus, Kitchen Door reopened its new location on First Street in downtown Napa. The restaurant, a locals’ and visitors’ favorite since CoFounders Chef Todd Humphries and Richard Miyashiro opened its original Oxbow location in 2011, offers seasonally inspired dishes with global flavors served in a family-friendly atmosphere. The new space also features the addition of a cocktail program with both indoor and outdoor seating. Along with the glass-en closed kitchen, the beautifully designed bar with 21 seats is the restaurant’s focal point, welcoming guests to gather and share spirits-based craft cocktails, local wines from an expanded menu, and beer selections as part of a highly curated beverage list. For loyalists, the original menu from the Oxbow location has remained intact, including the beloved Kitchen Door Mushroom Soup, the Bahn Mi Sandwich made with duck confit, bean sprouts, and pickled vegetables, and the Korean Style Short Ribs with mushroom fried rice, as well as the wood-fired pizzas (baked in a new Mugnaini pizza oven.)

OSHA THAI San Francisco-based Osha Thai launched its newest location in downtown Napa in early Spring. The much-anticipated restaurant, located in the prior Mango on Main site on Main Street, is led by Executive Chef Lalita Souksamlane and touts an authentic “Easts Meets West” dining experience. The menu includes favorites from Osha San Francisco, such as the Crispy Vegetable Spring Rolls stuffed with glass noodles, shitake mush rooms, and cabbage served with spicy peanut sauce or the Mussamun Kurobuta Pork, slow-braised with peanut, Kabocha pumpkin, and Mussamun coconut curry and some new dishes prepared exclu sively for the Napa location, such as the Tamarind King Salmon, Thai Boat Noodle Soup with thin-sliced beef, meatballs and spinach with rice stick noodles, and Deconstructed Shrimp Paste Fried Rice, complemented with a selection of local and imported wines. The small restaurant is always vibrant with activity and elegantly adorned with elaborate gold and blue tiling, colorful floral garlands, fresh flower arrange ments, and modern Thai-style décor.

1300 First St., Napa www.kitchendoornapa.com//

KITCHEN DOOR

According to General Manager Tim Seberson, the new menu is still evolving, but standouts include the Vietnamese ‘Bun Chay’ Lettuce Cups with bean thread noodles, a daily fresh catch a la Plancha, and an Akaushi NY Strip Steak served with shallot tarragon relish and a wedge salad with blue cheese and bacon. For dessert, The Candy Cap Mushroom Bread Pudding is still a crowd-pleaser, as is the local House Made Straus Family Creamery Ice Cream and Churros dipped in spiced chocolate sauce.

Reservations recommended. 1142 Main St., Napa // www.oshathai.com/napa TRUSS The Four Seasons Resort and Residences Napa Valley, which opened this past Fall, also launched its marquee restaurant,

Photo by Laura Larson Waterfront Seafood Grill Pan Roasted Maine Scallops Photo by Bob McClenahan

Animo Photo4lbpresentsJoshuaChef/OwnerSmooklerhissignatureGrilledTurbotbyLauraLarson

While the restaurant stays busy serving resort guests breakfast, lunch, dinner, and room service, it also serves as a welcome new bistro for locals and visitors. Like the restaurant’s design, the menu is simple yet elegant, showcasing a selection of snacks, such as the popular whipped onion dip with house-made potato chips and small plates to share. Showstoppers include the imported caviar offering and house-made duck ham “prosciutto,” paper-thin slices of house-cured duck ham, daintily layered and dusted with candied orange peel. The main courses run the gambit, from seasonal pizzas served on a cracker-thin crust, a juicy cheese Smashburger served with parmesan truffle fries to an Ora King Salmon or Snake River Farms Strip Steak served with anchovy butter and onion syrup. The elegant desserts include a cheese course and three artfully presented confections that rotate by season. The service at Truss is impeccable, with an onsite sommelier on hand to

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Truss. The indoor-outdoor restaurant is strategically perched at an elevation that overlooks the sprawling Calistoga resort with breathtaking views of the Palisades mountains and onsite Elusa winery and vineyards, an added bonus for resort guests seeking an immersive grape-toglass experience as part of their stay. The kitchen is overseen by newly appointed Chef Rogelio Garcia, who manages three dining spaces – the main restaurant, called the Living Room, divided into two seating areas indoors and out, and the new fine dining restaurant, scheduled to open this summer. The Living Room is casually elegant in design with a handsome bar, an open kitchen, and floor-to-ceiling infinity glass doors which expand to the patio.

TRUSS Patio View //

Truss is perched at an elevation that overlooks the sprawling Four Seasons resort, offering breathtaking views of the winery.onmountainsPalisadesandsiteElusa

// @animo_restaurant // www.opentable.com RIVERTERRACEINN.COM | 866.627.2386 | NAPA, CA Eat, Drink & Get Social Cheers to the view. Join us for Social Hour on the riverfront. Sip and snack on our stunning patio and discover our new nightly Playful Pairings menu at ALBA.

WORTHANIMONOTING:

help navigate the expansive wine list that boasts over 200 labels of predominantly local wines or present an elevated pairing experience. An invitation to explore the property’s vineyards is also on the table for those interested in an after-meal stroll. 400 Silverado Trail., Calistoga www.trussrestaurantandbar.com//

Matt Cordeiro’s new downtown restaurant has breathed new life into the dining scene on Napa’s riverfront. The seafood-centric restaurant focuses on fresh, classic seafood dishes under the direction of Executive Chef Jesus Mendez (known for his 21-year tenure working under Greg Cole/Coles Chophouse.) The airy design includes inside dining and outdoor patio seating, a formidable bar serving the full restaurant menu, including an ingenious pass-through section with six outdoor seats for primo riverfront views. Specialties include a raw bar menu with caviar, oysters, crab, and shrimp, a bountiful selection of ap petizers, such as the Spicy Ahi Poke or fresh Steamed Mussels, and popular main courses such as Grilled King Salmon served with Picholine Salsa Verde, melt-in-yourmouth Pan-Roasted Main Scallops with Cabernet Demi-Glace and Chardonnay Cream Sauce, or Waterfront Cioppino, a seafood stew of prawns, clams, mussels, crab and salmon served in a spicy tomato sauce. For the undecided, the Mixed Seafood Platter is always a winner, with a generous sampling of fresh grilled lobster, scallops, and prawns. In addition, to a daily fresh catch, pasta, steaks, and chops are also available, with a generous selection of sides. Reserve ahead. The riverfront tables are a coveted score. 720 Main St., Napa // www.thewaterfrontseafoodgrill.com

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SEAFOODWATERFRONTGRILL

Located just a short drive from downtown Napa, Animo Chef/Owner Joshua Smookler and his wife, Heidy He, invite patrons to join them on an epicurean adventure with their Basque-inspired cooking. Tucked into an alleyway off Sonoma Highway, the heart of the restaurant centers around a wood-burning hearth where guests watch Smookler and a small team of chefs expertly prepare and grill dry-aged steaks, herb-crusted lamb, acorn-fed Iberico pork, and fresh turbot which is flown in every week from Galicia Spain and aged for over a week to intensify its flavor and texture. The Amino Feast, a popular menu choice, is served family-style and includes a selection of a 46-ounce, driedaged Porterhouse steak or a four-pound whole turbot, both served with kimchee rice and a Little Gem Salad. The starter menu holds treasures of its own with an eclectic selection of salads, grilled vegeta bles, Boquerones Toast (white anchovies, roasted grape tomatoes, and basil), a fresh daily Crudo or oyster selection, Gambas al ajillo (prawns in roasted garlic and olive oil) or the Lobster XO, an exquisite presentation of poached lobster, shitake mushrooms, XO sauce, and edible flowers. The wine list has something for everyone, including Txakolina, an effervescent white wine made from Hondarrabi Zuri grapes, native to Northern Spain. Save room for dessert. The Basque Cheesecake is not to be missed. Sonoma Highway, Sonoma

66 NAPAVALLEYLIFE.COM WINE COUNTRY WOMEN RECIPESfavorit e of NAPA VALLEY and THEIR

FOOD & WINE 2022 67 Forbes said it best, Michelle Mandro was at the forefront of placing a spotlight on women in wine country when she released her first lifestyle book Wine Country Women of Napa Valley in 2017.

One might not know that nearly three years earlier, Michelle had the same idea but in the form of a lifestyle television show. At the time, Karen MacNeil, Lydia Mondavi, Heidi Barrett, Dalia Ceja, Lisa, and Ariana Peju supported her vision and rode the wave as she pursued this endeavor. Michelle generated interest from production companies and produc ers, but her timing wasn’t right. Everyone challenged her show concept, comparing it to mainstream television’s popular reality shows, saying there just wasn’t enough conflict to succeed. Now, with more viewing platforms and successful shows like Chefs Tables, the timing is better, especially when senior execu tives from Sony Entertainment and other major production houses have expressed interest. In the meantime, Michelle continues to build her book series, which now includes Wine Country Women of Sonoma County and, most recently, the second-edition of Wine Country Women of Napa Valley. She also hosts a weekly Wine Country Women podcast where she hosts casual and intimate conversa tions with inspirational women whose stories reveal anyone can live in wine country.Forthose familiar with these beau tiful photography-driven coffee table books, which double as a cookbook, they offer a glimpse inside the lives of a diverse group of extraordinary women who live in these wine regions. Each woman is featured with a favorite family recipe, her suggested pairing, and an explanation of why she thinks the two go so well together. Michelle describes the books as a snapshot of the wine regions through the eyes of the women who live there, which is what each book does so well. With a primary focus on women in the beverage and culinary industry, these books offer their readers a virtual trip to wine country and the chance to whet their appetite without gaining a pound. Napa Valley Life is pleased to be able to present our readers with a few of our favor ites from the esteemed Napa Valley secondedition in this special section of our 2022 Food & Wine Issue.

For more information or to purchase a book, visit www.winecountrywomen.com

A fter graduating from US Davis, Minnesota native, Chelsea Hoff did a harvest internship at Château Smith Haut Lafitte outside of Bordeaux, France, followed up with another harvest internship in Australia’s Barossa Valley at Charles Melton Wines, and, most recently, returned to California for her first harvest internship at the family’s Fantesca Estate & Winery.

CHELSEA HOFF

Rinse the prawns in cool water and pat dry. Using a small, sharp knife, without removing the shell, split each prawn down the back and remove the dark center veins.

In a frying pan over medium heat, melt the butter. Add the prawns and cook, turning once, until opaque throughout, about 11/2 minutes per side. Using tongs, divide between 2 plates and set aside. Pour out all but about 1 teaspoon of the melted butter from the pan. Return to medium heat and add the brandy to the pan. Using a match, light the liquid in the pan. (Be very careful when flaming alcohol, as the flame ignites very quickly and can shoot up quite high.) When the flame goes out, add the wine and orange juice and stir to mix well. Bring to a simmer and cook until syrupy and reduced by half, about 5 Addminutes.theamaretto, cream and orange zest. Simmer until it reduces and thickens a bit, 3 to 4 minutes. Pour the sauce over the prawns and serve.

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PRAWNSAMARETTO

FEARLESSWINEMAKER,PROPRIETOR/WINES

12 shell-on prawns (about 1 pound) 3 tablespoons unsalted butter 1/2 cup brandy 1/4 dry white wine, such as Fantesca Estate & Winery Chardonnay 1/4 cup fresh orange juice 1⁄3 cup amaretto 1/4 cup heavy cream 1/2 teaspoon orange zest

SERVES 2 AS A MAIN COURSE

With this whirlwind of global harvest work, Chelsea started Fearless Wines in 2016, her first wine project under her creative control. Her transition to her own wine brand mirrors her personal transition from nomadic globe-trotter to Napa Valley winemaker. But no matter where she is, one thing is for sure: She is setting her own course.

From nomadic globe-trotter to Napa Valley winemaker.

FOOD & WINE 2022 69 SHAHPAR KHALEDI

CHICKEN BRAISED with UNRIPE GRAPES

“I love entertain,to it’s the place that I am able to create an atmosphere . . .” W hen asked for words that describe herself, Shahpar Khaledi hesitates. “I think I’m blushing as I try to answer this; I try not to talk about myself too much,” she answers. “I do like to make people feel comfortable around me.” Shahpar’s description is apt—if not an understatement. As half of the founding team of Darioush winery, she has made a career of treating her clients and guests well. And a word for this philosophy exists: Tarof. Tarof is the Persian art of social etiquette, the art of politeness—to make your guest feel more at home than home itself. For Shahpar, who is originally from Iran, it is more than a cultural tradition; it is a way of life—and one she has infused into Darioush hospitality. “I love to entertain,” she says. “It’s the place that I am able to create an atmosphere for my guests— where celebrations happen and memories are made.”

3 tablespoons olive oil 2 medium yellow onions, chopped 2 cloves garlic, minced 2 pounds chicken leg quarters Salt and freshly ground pepper Ground turmeric for dusting 1 cup chicken stock 1/4 cup fresh lemon juice 2 teaspoons saffron threads, dissolved in 1/4 cup hot water 2 cups unripe grapes (or jarred in brine, drained) Steamed rice for serving Heat the olive oil in a large skillet over medium heat. Add the onions and sauté until soft, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute longer.

Dust the chicken generously with salt, pepper, and turmeric. Add to the pan and cook, turning once, until the chicken is nicely browned on both sides, 5 to 8 minutes per side. Add the chicken stock, lemon juice, and saffron mixture. Bring to a simmer and cook for 30 minutes. Add the grapes, reduce the heat to low, and cook about 30 minutes longer until slightly Servethickened.over rice. SERVES 6

CO-FOUNDER, DARIOUSH WINERY

1 pound kosher salt 1 pound brown sugar 1 cup pure maple syrup 5 pounds skin-on salmon collars, bellies, or fillets, cut into strips about 2 inches thick

SMOKED SALMON CANDY

“I love being connected to the earth through harvest and all that it brings us. I love seeing the seasons change and the different cycles of growing,” Ryan MacDonnell says of living and working in Napa Valley on the MacDonnell family’s Round Pond Estate. “I love that our community shares an industry of agriculture; it creates a feeling that we are all on the same team, rooting for each other’s victories. I love the sheer beauty that we are lucky enough to wake up to everyHerday.”words capture a glimpse of her life in Napa Valley, the things that are important to her, and her place in the whole of it. Ryan, a Bay Area native, grew up on the peninsula, south of San Francisco. In the 1980s, her parents, Bob and Jan MacDonnell, bought the first parcel of land of what would become Round Pond Estate, and it changed life for the family. “We started coming to the Napa Valley when I was just six years old, eventually spending summers and weekends here, so Napa has always felt like home,” says Ryan.

In a large bowl, mix the salt and brown sugar together. In a large food-grade plastic bucket or buckets, spread a layer of the salt-sugar mixture about 1/4 inch deep. Arrange a layer of the salmon pieces on top, skin side up, making sure the pieces do not touch. Cover the salmon with another layer of the salt-sugar mixture, also about 1/4 inch thick. Repeat until all the salmon is packed in the mixture. Continue to be careful the salmon bits do not actually touch, and be sure there is enough salt-sugar mixture to separate and cover each piece. Cover the bucket tightly and let cure in the refrigerator for at least 30 minutes or up to 3 hours. The longer it cures, the saltier it will be (we generally cure it for 2 hours). Once the curing is done, take each salmon piece out of the bucket, rinse completely, and lightly pat dry with paper towels. Place the salmon pieces on drying racks, skin side down and again not touching. Let dry for about 6 hours. If you have a fan available, turn it on the salmon to speed up the process. (This drying step is very impor tant, as it allows the “pellicle,” or coating of proteins, to form on the salmon, which helps the smoke adhere properly. Wait until you see the beautiful pellicle, which looks like a glossy white sheen on the fish. Don’t skip this step!) Once the fish is dry, prepare a fire in a smoker. (I use a Little Chief with alder or applewood chips.) Spray the racks with nonstick cooking spray. Arrange the salmon skin-side down on racks. Brush the flesh side of each salmon piece with the maple syrup and place in the Cooksmoker.until the salmon is fully smoked, typically 4 to 6 hours, depending on your preferences for flavor and consistency. (I typically smoke our salmon for about 6 hours, brushing it with more maple syrup every 2 hours.) Return the salmon to the drying racks again and brush it one last time with the maple syrup. Let cool to room tempera ture before storing. Salmon candy will last up to 1 week in the fridge, longer if vacuum sealed. I normally vacuum seal ours, date them, and put into the freezer to use throughout the winter when wild salmon isn’t an option.

ROUNDOWNER/CEO,POND ESTATE

MAKES 3 POUNDS

“Making delicious and beautiful foods and wines inspired by our land.”

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RYAN MACDONNELL

“Even though I cook for a living, it is still a pleasure for me.”

SARAH SCOTT EXECUTIVE CHEF, OPUS ONE WINERY

2 tablespoons olive oil 1 cup fresh corn kernels ¾ cup all-purpose flour 1/2 cup fine-grind cornmeal 1/2 teaspoon baking powder 1/2 teaspoon baking soda

In a skillet, heat the olive oil over medium heat. Add the corn and sauté until tender, about 5 minutes. Remove from the heat and let cool. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside. In a large bowl, whisk together the buttermilk and melted butter, then whisk in the egg. Gradually add the dry ingredients to the wet ingredients, whisking together just until mixed. Gently stir in the corn and green onions. Coat the bottom of a large nonstick sauté pan with a generous film of vegetable oil and place over medium heat. When the oil is hot, using a tablespoon or small scoop, portion the batter into the pan. Work in batches and be careful not to crowd the corn cakes. Cook until golden brown on one side, about 2 minutes, then turn and cook until puffed and golden brown on the second side, about 2 minutes longer. Transfer to a wire rack set on a baking sheet as they are finished and hold in a warm place. When all the cakes are done, to serve, top each corn cake with a small dollop of crème fraîche, some slivered smoked salmon, and a sprinkling of chives.

MAKES ABOUT 40 SMALL CAKES: SERVES 20 FOR SERVING 1/2 cup crème fraiche 1 pound sliced smoked salmon, slivered 2 bunches chives, finely minced1 teaspoon salt 11/4 cups buttermilk 2 tablespoons unsalted butter, melted 1 large egg, beaten 2 green onions, finely minced Vegetable oil

To hear a renowned chef say she has a weakness for Kentucky Fried Chicken makes her seem oh so approachable. A Southerner by birth, Sarah says California is her true home and that she “is glad of it.” She considers herself an introvert by nature and relishes a chance to recharge in her library, which is appointed with floor-toceiling bookshelves and is home to her ex tensive cookbook collection. And while she never formally studied cooking, she notes, “I have had the tremendous fortune to work with and learn from all my heroes including: Robert and Margrit Mondavi, Julia Child, Jacques Pépin, Thomas Keller, Alice Waters, Paul Bocuse, Daniel Boulud, Jeremiah Tower, Marcella Hazan, and others. This eclectic and immersive education in wine and food and the opportunity to work with the best wineries and vintners in Napa Valley forged a dream career I could never have imagined all those years ago.”

LITTLE CORN CAKES with SMOKED SALMON & CRÈME FRAÎCHE

FOOD & WINE 2022 71

HEIRLOOM BEAN & ARUGULA SALAD 2 cups dried Heirloom flageolet beans, rinsed and soaked in water to cover overnight 10 to 12 garlic cloves, minced Salt and freshly ground, multicolored or black pepper 4 tablespoons olive oil 1 bay leaf 1/4 teaspoon ground cumin 8 cups lightly packed baby arugula Juice of 1 Meyer lemon 1/2 cup freshly grated Parmesan cheese, plus more for serving Drain the beans, rinse well, and drain again. To cook the beans in a pressure cooker, put them in the cooker and add fresh water to cover by 1 inch, 1 tablespoon of the olive oil, the bay leaf, cumin, and salt and pepper to taste. Cook according to the manufacturer’s directions. Once the pressure cooker starts to steam and the top rattles, cook for 11/2 minutes longer and then allow to depressurize. To cook the beans on the stove top, put them in a heavy-bottomed saucepan and add fresh water to cover by 1 inch, 1 tablespoon of the olive oil, the bay leaf, cumin, and salt and pepper to taste. Bring to a boil over high heat, then reduce the heat to maintain a simmer, cover, and cook until tender, 45 minutes to 1 hour. When the beans are almost done, in a large sauté pan or skillet over medium heat, combine 2 tablespoons olive oil with the minced garlic and heat gently, stirring, until the garlic is fragrant, about 1 to 2 minutes. Drain the beans thoroughly and place in a large bowl. Add the garlic oil to the beans and toss to coat. Put the baby arugula in another large bowl. Drizzle with the Meyer lemon juice and the remaining 1 tablespoon olive oil and scatter the 1/2 cup Parmesan over the top. Season with salt and pepper. Toss to mix and coat well. To serve, arrange the beans in the center of a serving platter or divide among indi vidual plates. Surround with the arugula salad. Finish with more grated Parmesan and serve.

CHIEF EXECUTIVE OFFICER ST. SUPÉRY ESTATE VINEYARDS & WINERY “ The beauty of our here.”bestbringssurroundingsouttheineveryone

72 NAPAVALLEYLIFE.COM EMMA SWAIN

“You are never finished improving.” So says Emma Swain, chief executive officer of St. Supéry Estate Vineyards & Winery. Although she is talking about her work in the wine industry and, specifically, at the winery she has led since 2009, this philosophy, it seems, could be seen as extending into much of what she does—and how she does it. “I am blessed with being able to follow my dreams,” says Emma, noting that she loves everything she does. “I enjoy my day working, and my personal life. I am so fortunate to work with an incredibly talented team [at St. Supéry] where every day we do something fun and meaningful together. Every day it’s changing, and every day together we’re making some thing great!”

SERVES 8

T he Insalata Caprese, also known as Caprese Salad, was created in the 1920s as a tribute to Italy as its colors resemble the Italian flag. If I could describe what summer tastes like, it would be this salad, and its mosaic of garden-fresh ingredi ents makes an impressive presen tation. My version includes large and small heirloom tomatoes and Burrata cheese, a Mozzarella infused with cream in the center. A balsamic glaze adds a mild sweetness to this salad ’s juicy, fragrant, creamy, and herbaceous flavors. Make a whole batch of the balsamic glaze. I guarantee that it will be one of your favorite condiments.

and

74 NAPAVALLEYLIFE.COM NVL food CAPRESEINSALATA with Balsamic Glaze SERVES 4 PREP TIME COOKING TIME 15 MINUTES 20 MINUTES EQUIPMENT NEEDED • sharp serrated knife • serving platter • shallow salad/pasta bowls • small saucepan • spatula • airtight glass container INGREDIENTS

FOR MORE INFORMATION karencrousenapavalley.com

• Coarsely ground black pepper

• 1.5 lbs of ripe tomatoes in assorted sizes varieties at room temperature Excellent extra virgin olive oil

TO SERVE I like to present the platter at the table. Then, I toss and serve into individual bowls and drizzle the balsamic glaze over each bowl. This way, everyone enjoys the combined flavorful juices instead of leaving them on the platter. Then, serve with your favorite rose, Negroni, or Italian Falanghina.

Heat the vinegar over medium heat. Bring to a low bowl, then turn it down immediately to a simmer, occasionally stirring until reduced by half and it coats a spoon, about 20 minutes. Remove from heat and let it cool. The vinegar will thicken as it cools. Transfer to an airtight glass container and store at room temperature.

• Coarse or flaky salt (I like Maldon)

TIP: Choose tomatoes that are bright, heavy, and unwrinkled, with stems that are not green. They bruise easily, so be gentle.

FOR SALAD Remove the core of the tomatoes and cut them into bite-size pieces. Put them in a large bowl and sprinkle a handful of coarse salt. Toss with olive oil until they are glistening and arrange them on a large platter, leaving room in the center. Drain the Burrata and cut it in half. Place it in the center of the tomatoes, tugging it lightly as the center oozes. Add more olive oil if you prefer. Tear (don’t cut) the basil leaves and sprinkle them over the salad. Add cracked pepper to your taste.

• 1 ball of Burrata Cheese (8 oz.)

• A handful of fresh Basil leaves, smaller are best

• 2 cups good quality balsamic vinegar such as Modena

PREPARATION FOR BALSAMIC GLAZE

Cooking with KAREN CROUSE

STOP BY AND LEARN HOW TO THROW A TOMAHAWK! We Sharpen Knives | 1380 Main Street, St. Helena | 707-244-5188 | NewWestKnifeWorks.com | @NWKnifeWorks KNIFE ART IN NAPAMADEVALLEYINTHEROCKIESTheTeton-EdgeSantoku “Next Level.” - Bloomberg G-Fusion Steak Knives “Glides through steaks as if they’re butter.” - Wall Street Journal Glory Folder "Best of the West." - Sunset Magazine

Malbec is one of the five grape varieties allowed in French Bordeaux and typically represents tiny fractions of those sought-after wines. It has become Argentina’s most important varietal. But what about Napa Valley expressions?  BY MELISSA VOGT 76 NAPAVALLEYLIFE.COM MALBEC Photo courtesy of Shadybrook Estate Napa’s Best Kept Secret

Napa Valley is a region dominant to Bordeaux varieties, so it’s befitting that many of the local producers grow Malbec. Most of the local production of this grape variety is used as a blend ing grape in Cabernet Sauvignon and Merlot and other Bordeaux blends. But for some, Argentinian Malbecs—or even small-production offerings from Cahors, France—are an inspiration for single vari etalAsexpressions.agrapethat is blended into the pow erhouse style of Cabernet for which Napa is known, it adds color, softens the palate, and offers dark fruit and cocoa flavors. These characteristics bring balance and round ness to Cabernet Sauvignon, even when added in small percentages. Alternatively, many producers have chosen to highlight this varietal in limited-production bottlings around the 500-case range, some of which are exclusive to wine club members or released only in great vintages—many of which sell out quickly. A Warm Weather Friend Due to the weather in Bordeaux, France, Malbec was only ever able to succeed as a blending grape. Malbec is a grape that grows well in warmer temperatures, which is not the norm in Bordeaux—hence why the grape was planted in Argentina and, over the years, succeeded greatly. Today, it is Argentina’s most important grape variety. In the States, Napa Valley has become a prime location for Malbec because of its climate, and while the grape hasn’t become the significant variety that it is in Argentina, many local vintners have tapped into its greatness in Napa soils. In the region’s ap pellations with a bit of elevation, Malbec shows off nice acidity, and some of the most expressive bottlings of this varietal hail from hillsides around the Valley. “We grow Malbec where we have elevated conditions with more shallow soils and slightly more difficult growing conditions,” said Emma Swain, CEO of St. Supéry Estate Vineyards & Winery. The estate uses Malbec as both a blending grape and as a single varietal. St. Supéry’s Malbec fruit comes from their estategrown, sustainably farmed Dollarhide Ranch Vineyard, and in 2018, they crafted a total of 550 cases of Malbec that show off the grape’s alluring characteristics. “We go through the vineyard several times during the growing season and drop a significant amount of fruit on the ground to ensure great concentration of flavors,” Swain em phasized, and it shows. Another winery that is wisely producing elevation Malbec is Hess Persson Estates. “Our Malbec is grown predominately in our higher elevation vineyards, and this allows the grape to have very intense color and velvety concentration of tannins,” said Stephanie Pope, winemaker at Hess Persson Estates. Pope and her team utilize Malbec as a blending grape in their Cabernet Sauvignons and as a single varietal. As a blending grape with Cabernet, Malbec works to “balance the bold tannins of the mountain fruit creating an approachable wine earlier in its aging life,” Pope stated. It’s one of Napa’s tricks for making Cabernet enjoyable at a much younger age than is typical of the varietal. At Pine Ridge Vineyards, their Malbec grapes are planted in two estate vineyards in the appellations of Los Carneros and Stags Leap District, both on the southern end of the Napa Valley. “Our estate vineyards in Carneros and the Stags Leap District allow this underappreciated Bordeaux variety to shine by providing it a cooler climate that it relishes, resulting in a juicy, floral rendition that best represents this inky colored variety,” said Joshua Mendoza Widaman, estate winemaker at Pine Ridge Vineyards. The grape is blended into their Cabernet Sauvignon and produced as a singleJoevarietal.Shirley, winemaker at Napa Cellars, has worked with Malbec vines in Atlas Peak and Coombsville. He admitted that “although the later season warms up sig nificantly [in Coombsville], its proximity to the bay ensures cool nights and longer hang time, which helps develop the color and tannin to make a full-bodied, wellstructured and age-worthy red wine.” At this estate, the Malbec grapes are used for their Winemaker Series as a single varietal and as a blending component.

Photo courtesy of Hess Persson Estates

FOOD & WINE 2022 77

Photo courtesy of Pine Ridge Vineyards

Photo courtesy of Napa Cellars

Hess SeriesSmallEstatesPersson2019BlockMalbec

Hess Malbec Photo courtesy of Hess Persson Estates St. Supéry Winery Entrance Photo Credit Meg Smith

The 2019 Small Block Series Malbec from Hess shows off juici ness and plushness with smooth tannins and a supple profile balanced by fresh acidity. It boasts a lively palate with baking spice, blueberry, and a lengthy finish.

NVL wine Notable Malbec

The 2018 Malbec from Napa Cellars shows red cherry, cured meats, and a bit of brine on the nose. On the palate, it’s velvety smooth and well balanced, with black cherry, blueberry, and dark chocolate.

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The 2019 vintage from Trefethen is a beautiful expression of Malbec with dark fruit notes and hints of cured meat on the nose. The palate is balanced and ex pansive, with complex layers unfolding with notes of black cherry, blueberry, and wet earth. Silky tannins give way to a long finish.

Pine 2019VineyardsRidgeMalbec

V. This wine incorporates Malbec in the style of true Bordeaux blends, utilizing all five of the French ordained varieties in its production. “Taking the time and energy to grow a fantastic Malbec adds dimension to your Bordeaux program,” Bothwell stated, and many other local wine makers agree. For Shadybrook’s single varietal 2018 Malbec, there were only 148 cases produced, and they are currently sold out. For those interested, the 2019 Malbec will be released this September. More to Come As global climate change forces winemakers across the globe to consider their vineyards and vari etals, one must wonder, will Malbec ever take a stronger hold in Napa soils? Local expressions prove the variety has something to show here—and not simply as a blending grape. Single varietal Napa Valley Malbec is balanced, rich in varietal character, and impressively crafted by the talented winemakers who have put their faith in the grape. The varietal is one of Napa’s best kept secrets. Shirley of Napa Cellars said it perfectly: “I think that while there are several areas in the Napa Valley that have produced excellent quality Malbec, the full potential for Malbec in Napa Valley has yet to be realized.” Wine enthusiasts who favor this varietal should keep their eye on Napa Valley Malbec, as only time will tell if there is more to come.

Napa Cellars 2018 Malbec

The Pine notesblueberry,tannins,andTheflowers,curedcherry,aromasMalbecVineyardsRidge2019exudesofblackeucalyptus,meats,purpleanddarkfruit.wineisbalancedsmoothwithsilkyblackcherry,andsubtleofblackpepper.

Charles Krug Winery 2017 Malbec

Their Meritage, a blend of the noble Bordeaux varieties, comprises four out of five Bordeaux grapes: Cabernet Sauvignon, Malbec, Merlot, and Petit Verdot. The Malbec composes a significant portion of the blend at 20%, and the production for this limited wine is only 240 cases. Their single varietal Malbec hovers around the same lot size at 291 cases and is blended with a small 10% of CabernetShadybrookSauvignon.Estate is another producer who champions the Coombsville terroir as an excellent fit for Malbec. “Our Shadybrook Estate Coombsville vineyard provides that rocky, nutrient-rich soil with cooler mornings that slow to rise to the hot summer tempera tures in Napa Valley. This provides a longer, more balanced ripening in the Malbec fruit,” said Kimberly, vice president of sales and marketing at Shadybrook Estate. Winemaker Rudy Zuidema harnesses the power of their Malbec for a single varietal expression and a blending grape in their iconic Bordeaux blend Estate

The 2017 Malbec from Charles Krug Winery, their current vintage of this varietal, is a limited-release wine produced from estate vineyards in Yountville. Lovely aromas of blueberry and olive tapenade emanate from the bouquet, with flavors of black currant and blueberry on the palate. It’s a round and supple wine that drinks beautifully.

Rutherford Hill 2018 Malbec The Rutherford Hill 2018 Malbec is a con centrated expression of the varietal with rich notes of caramel.berryflavorsthesilkycoffeeblueberry,blackberry,andgroundonthenose.It’sandstructuredonpalate,showingofblackandatouchof MalbecEstateShadybrook2018 Shadybrook’s 2018 Malbec boasts floral aromas with huckleberry and savory herbs. On the palate, blueberry and caramelized brown sugar are balanced by mid-palate acidity and well-integrated tannins. The wine finishes long and beautifully. St. Supéry Estate Vineyards & Winery 2018 Malbec The St. Supéry 2018 Malbec has a highly aromatic bouquet with notes of blueberry, violet, rose petals, and eucalyptus. The palate shows off that elevated acidity with a round suppleness and flavors of blueberry, dark chocolate, and black cherry.

Trefethen Family 2019VineyardsMalbec

FINGER LAKES, NEW YORK RacyRRiesling eigns Wine Regions Series | PART SEVEN Photo courtesy of Heman J. Wiemar  BY MELISSA VOGT Aptly named for the long, slender lakes that dramatically impact the region’s terroir, New York’s Finger Lakes AVA is a wholly unique place.

THEN AND NOW “The Finger Lakes has been ‘up and coming’ for 30 years now, it sometimes feels like,” admitted Russell. “The funny thing is? While everyone has been waiting, we’ve arrived.” Over the last couple of decades, the youthful Finger Lakes wine growing region has attracted talented winemakers, opened dozens of boutique wineries, and focused on becoming one of the East Coast’s premier tourism destina tions for those looking for great food and wine and “natural splendor,” as Russell put it. More interest in the region from local tourists has increased the demand NVL beyond the valley

Photo courtesy of Keuka Springs

I n the Finger Lakes, two of the subAVAs in the region directly flank the lakes on all sides. Seneca Lake and Cayuga Lake boast vineyards up and down the shorelines and much like other famous lake-influenced winegrowing regions— think Italy’s Franciacorta coupled with Lake Iseo or Austria’s Burgenland by Lake Neusiedl—the region purely exists and subsists because of these lakes.

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Photo courtesy of Heman J. Wiemar

Photo courtesy of Heman J. Wiemar

LAKE-INFLUENCED TERROIR

The area is home to four major lakes: Seneca, Cayuga, Canandaigua, and Keuka. Although, there are several other smaller lakes encompassed within the greater Finger Lakes AVA as well. The impact of these bodies of water cannot be underesti mated, as the area sees huge temperature fluctuations throughout the vine’s annual cycle and the lakes significantly temper the climate to make growing grapes possible. The vineyards’ proximity to the larger lakes prevents late spring frost and early bud break. It lengthens the ripening period in fall—though all the while, the region still sees very cool-climate growing condi tions. Because the Finger Lakes AVA favors varietals crafted with high acidity and low alcohol, the standout varietal remains Riesling. Producers here are clearly and tirelessly caring for their vines, honing their craft, and triumphantly showcasing single-vineyard expressions of this highly aromatic varietal. The lakes are “deep, mineral-rich, and carved by the receding glaciers from hundreds of millions of years ago,” said Benn Kierker, Director of Marketing at Ravines Wine Cellars. And the formation of these lakes brought a bounty of mineral deposits, smattering soils across the region. “Most of the vineyard sites in the region are on shale stone, but two of our three main vineyard sites are on limestone soil,” Kierker stated. Ravines Wine Cellars is home to the first European educated and trained winemaker in the region, Morten Hallgren, and their vineyard sites were specifically chosen for their significant slope near two of the larger lakes: Seneca Lake and Keuka Lake. At Red Newt Cellars, self-professed homegrown Finger Lakes winegrower Kelby Russell works with four different vineyard sites surrounding Seneca Lake. In each location, the soil is different, ranging from flood-influenced gravel to rare sandstone to shale bedrock—the latter soil type reserved for their red grape varieties. In short, the diversity of soil has resulted in wines that are varied in personality and noticeably speak to the vineyard sites from which they come.

2021 Vignoles

Red Newt Cellars

For those already familiar with the Finger Lakes, it will be no surprise that Riesling remains the top-growing variety and most beautifully crafted varietal from this smallproduction region—but it wasn’t always that way. While Riesling has always been an important grape in the Finger Lakes, dry expressions were harder to come by in the early years. It wasn’t until 2002, when Morten Hallgren and his wife Lisa started Ravines Wine Cellars, took a cue from German vintners, and “pioneered the bone-dry, mineral-tinged Riesling style that the region is known for today,” saidOtherKierker.cool-climate varietals in the region include Gewürztraminer and Pinot Gris (and the rare Vignoles) for whites and Cabernet Franc and Blaufrankisch for reds; there’s even quite a bit of Pinot Noir and Chardonnay, both of which some producers are using to make stellar sparkling wines that offer a ton of quality at a very accessible price.

FOOD & WINE 2022 81 for distribution, and many producers are beginning to export their wines across the nation and worldwide. Having been established initially as an AVA in 1982 and now home to more than 140 wineries with just under 10,000 acres of planted vines, the Finger Lakes AVA has trodden through the difficult early years of planting to figure out which varieties grow well—and today, they have enough financial investment to help those varieties thrive and succeed.

From the quality level and style of Rieslings, it’s only a matter of time before producers start honing in on ideal ex pressions of other cool-climate varietals grown in the region. While Riesling is certainly king and bottlings are both highly expressive and impressive, reds like Cabernet Franc will take time to finetune. The sparkling display at Ravines Wine Cellars shows promise of a bright future for sparkling wines from the Finger Lakes; the obscure Vignoles from Keuka Springs prove that this varietal is worth keeping around.

Herman J Wiemer

Ravines Wine Cellars

2017 Dry Riesling Quite varietally correct with aromas of petrol and lemon; the palate boasts bright acidity, creamy lemon, and green mango in its voluptuous body.

This Vignoles is crafted in a semi-sweet style, and its bright acidity brilliantly juxtaposes the kiss of sugar. It flaunts notes of yellow peach, Meyer lemon, sweet lime, and honey.

2019 Dry Riesling, 16 Falls Vineyards

This bouquet is classic Riesling: steely with aromas of flint, petrol, and lemon. In the mouth, the wine offers juicy acidity, notes of golden apple, and steely minerality.

RIESLING and OTHER UNIQUE VARIETALS

2019 Riesling, Magdalena Vineyard

This wine has a pleasant oxidative quality with bruised golden apple and ripe pineapple aromas. The palate flavors reflects the aromas with mouth watering acidity and a hint of honey.

2021 Riesling Classic Aromas of petrol and stones open on the nose, while lemon and pear mingle on the refreshing palate, showing off a juicy finish.

Vineyards & Winery

THE FUTURE of FINGER LAKES

2013 Brut Sparkling Wine

This aged offering of sparkling wine from Ravines Wine Cellars is a standout. Brioche and bruised golden apple aromas give way to a palate of effervescent perlage, brilliant acidity, a creamy mouthfeel, and flavors of golden apple and lemon. The baked bread finish is lovely.

Ravines Morten and Lisa Hallgren in Barrel Room from Edibles

2019 Timeline Dry Riesling Golden apple, pear, and minerals abound on the nose, while the palate expresses notes of pineapple, lychee, and golden apple with refreshing acidity.Keuka Springs // Photo by Bonnie Gustin

Keuka Springs Vineyards

Standing Stone Vineyards

Finger FavoritesLakes

Wine Country’s Most Eclectic Blend

DaVero Farms in Healdsburg

NVL side trip  BY CHARLENE PETERS

Named in honor of Saint Rose of Lima, Santa Rosa is the largest city in California’s wine country and Redwood coast. Since the city’s founding in 1883, its plethora of neighborhoods has multiplied as if a nod to Saint Rose, known as the Patron Saint of embroidery, gardening, and cultivation of blooming flowers. The connection is easy to understand during a drive through this diverse North Bay region, where the county is woven like a sampler.

Santa Rosa

Signature

The historic Railroad Square is the city’s walkable downtown area with eclectic dining options, shopping, and an optional stop inside a tearoom.

service

Santa Rosa is also known as the place to discover the world’s most extensive col lection of Peanuts strips, and the iconic Charles M. Schulz Museum is as good a starting point as any to begin a visit. For museum lovers, the Museum of Sonoma County and Luther Burbank Homes & Garden are worth visiting.

A drive on U.S. Route 101 or State Route 12 leads to landscapes bloom ing with wildflowers and cultivated gardens, rows of olive groves, and, yes… vineyards and wineries in various pockets in and outside of Santa Rosa’s city limits.

WHERE TO SIP St. Francis Winery & Vineyards is located in Santa Rosa within Sonoma Valley. However, the winery’s namesake, St. Francis of Assisi, Patron Saint of animals and ecology, is more significant in his stature as the founder of the Franciscan order that established missions and vineyards throughout California. A cast made from the original Assisi bell hangs in the winery’s tower in tribute to St. Francis. A seat on the terrace is the best spot to imbibe the gorgeous landscape view and Estate Pairing Experience. To begin, an elegant, perfectly balanced St. Francis Sauvignon Blanc sets the stage before winery Chef Peter Janiak’s serving of an array of seasonal light bites elevates the sensory experience. Shrimp a la plancha and blacktruffle-shellfish-soaked bread paired with a Chardonnay transforms the wine into a crisper and creamier version. The wow moments continue with a tasting plate of cherry-glazed short rib, truly an epicurean delight when paired with a winery-exclusive aromatic black licorice and bramble berry 2015 Montecillo Zinfandel. The Estate Pairing Experience menu changes every three weeks, so guests can return to visit and taste something new each time. //

www.stfranciswinery.com Dry Creek Valley in nearby Geyserville is where Trattore Farms Winery sits atop 40 acres of steep rolling hillsides. The transla tion of Trattore in Italian means “tractor,” which explains the cherry red farm vehicle’s presence inside the tasting room and retail space. Fun fact: co-owner, Tim Bucher, pur chased his first vineyard when he was only 16 years old. This winery is a must-stop if only to taste a selection of Rhone varietal wines. But there’s more. For olive oil connoisseurs, the best of both worlds may be enjoyed in one visit. With a seat at the outdoor terrace overlooking the rolling landscape of vine yards and olive groves set against the moun tainous backdrop of Geyser Peak and Mount St. Helena, guests can enjoy a tasting flight of olive oils from the on-property Dry Creek Olive Oil Company. An Olive Oil Tasting menu is available for tasting pure versions such as Three Orchards Blend and the lovely Estate blend. Adventurous palates are sure to be attracted to the infused blends of Meyer lemon, basil, and jalapeño, a prime example of Spanish Manzanilla olives comilled with jalapeños. The best plan is to stay a while and enjoy both wine and olive oil tastings with a panini made on-site. The PB&J (prosciutto, bread, and jam) panini pairs well with a glass of what Trattore refers to as its field wine, a 2019 Stone Soup Estate that presents varied characteristics in the Rhone style. A community milling day in November is worth noting when the olives are harvested and pressed on-site by Tim’s co-owner and wife, Maria Bucher. Olive oil enthusiasts can book a tour to ride the property to the production house where Bucher mills the olives using a relic millstone or a modern hammermill. // www.trattorefarms.com

Personalized

FOOD & WINE 2022 83Outdoor Bathtub at Bardessono

Selection

Escape to Kenwood for an unforgettable Mediterranean-style getaway in the heart of Sonoma Wine kenwoodinn.comCountry.|(707) 833-1293 10400 Sonoma Hwy, Kenwood CA Amenities On-site pools and spa services Breakfast for two Afternoon wine + cheese Freshly baked cookies of fine cordials WiFi access & on-site parking concierge

Further into Dry Creek Valley, just outside the city limits of Healdsburg, DaVero Farms is worth a tasting stop and a walk through the biodynamic grounds to peek inside its worm farm. This squirmy method converts food scraps and organic matter into nutrient-rich, organic worm castings—a beneficial fertilizer. Inside the wine-tasting room, a 2018 Dolcetto is a beautiful wine to best represent A drive on U.S. Route 101 or andoliveflowerslandscapesRouteState12leadstobloomingwithwild-andcultivatedgardens,rowsofgroves,and,yes…vineyardswineriesinvariouspocketsinandoutsideitscitylimits.

WHERE TO STAY

Vintners Resort is better known for its on-site restaurant, John Ash & Co., and for its vineyard-view rooms. But lesser known is that it’s also a wonderful place to wind down after a day spent wine tasting. Let the day begin with a hearty breakfast (try the lemon ricotta pancakes with huckleberry compote) at the property’s River Vine restaurant, which is tucked next to the lobby. For a break in between vineyard stops, a game of Bocce Ball is an option, as is sunbathing and a swim in the on-site pool. For spa-goers, the Vi La Vita Spa awaits, and a low-key activity of a walk in the gardens and vineyard is great before or after dinner.

//

Across from Hotel E on Courthouse Square is Perch + Plow, an upstairs restau rant with a contemporary, spacious design. Eclectic artwork is everywhere (there’s an octopus design on the wall), and the cocktail menu reflects in-season ingredients to make signature drinks such as Lavender Bliss. But the true focus is on its shareable not-so-small farm-to-table plates. A few bites of golden and red beets salad with goat cheese offsets (sort of) an order of truffle fries and homemade bread pudding. // www.perchandplow.com

; www. russianriverbrewing.com

84 NAPAVALLEYLIFE.COM Suite at Bardessono

// www.vintnersresort.com Center stage in the downtown area is Hotel E on Courthouse Square, a stone’s throw from a variety of restaurants, bars, cafes, retail shops, and wine tasting rooms. The hotel’s wine bar is the main attrac tion for anyone interested in tasting local wines. The rooms are modest yet modern, with views of the pedestrian action below.

Warike Restobar in downtown Santa Rosa offers Peruvian tastes in its sauces and spices sure to make any tastebuds swoon in satisfaction. Enjoy dining inside at the bar or outside to people-watch from a seat at a high-top table. The culinary winner on the menu is Seco de Carne, a traditional Peruvian bean stew served with braised short rib marinated in corn cider and served with rice and criolla sauce. // www.warikesf.com

A 2018 Trace Ridge Cabernet Sauvignon is reminiscent of why this label forever trends in the wine industry. // www.kj.com WHERE TO EAT Downtown is filled with options for dining, such as the local’s hangout, Jackson’s Bar and Oven at Railroad Square, where woodfired pizza is on the menu. Craft beer is a pleasant change of pace from a day spent wine tasting, and Russian River Brewing Company has a hefty menu of options, including a pork schnitzel sandwich. // www.jacksonsbarandoven.com

FOR

Restaurant veteran and owner Angel Cayllahua (Roka Akor, La Mar SF) has opened Kancha Champagne Bar & Tapas on 4th Street in Downtown Santa Rosa. Cayllahua has created a wine list with an ex tensive selection of Champagne and other bubbly drinks from around the world, along with wine and beer to pair with Peruvian and Japanese small bites meant for sharing. Fresh oysters, seared scallops with passion fruit leche de tigre, crab cakes, ceviches, lomo saltado empanadas, octopus causa, charcuterie platters and a “very adult mac and cheese” with huancaina (a mild yellow chile and cheese sauce) are featured on the menu. // www.kanchasr.com

Paradise Ridge Winery sits far above its 155 acres overlooking the Russian River. Its balcony is the place to perch for a command ing view of the sprawling estate. Guests can plan an art-walk tour to explore the Burning Man – the curated sculpture grove created by the father of Marijke Byck, co-owner of the winery with her husband, Walter. At the temple, among the ceremonial tea garden, visitors can leave a message for a departed loved one before heading back to the balcony for a guided private reserve tasting. Inside, a walk downstairs leads to an event space where a wall of history includes a framed remnant – the only one that survived the 2017 Tubbs wildfire – a sword connecting the estate’s Japanese history. Fortunately, the winery was rebuilt and reopened in 2019. The estate experience begins with a blanc de blanc 100 percent Chardonnay that offers a toasty palate and citrus finish. A food and wine pairing of prosciutto-wrapped canta loupe excels with a tasting of 2021 Sauvignon Blanc aged in neutral oak with malolactic fermentation. The Brides Blush label wows the palate with its premier blend of grenache and syrah. // www.prwinery.com A stop in Santa Rosa would not be complete without a visit to Kendall-Jackson Wine Estate & Gardens for a sensory garden tour and tasting. Among four acres of its estate is a dedicated space for this coveted experience before sitting down for a tasting.

the Russian River AVA. And from the nearby Dry Creek AVA, the most tannic varietal, Sagrantino, is blended with Barbera and a bit of Sangiovese and Montepulciano to smooth out the 2019 Umbriana. This property also grows four olive varieties on its estate, the milder versions of which visitors may taste in addition to creamier versions from harvests further afield. //

To satisfy cravings for ice cream or a slice of pie, stop at Noble Folk Ice Cream & Pie Bar for either — or both. // www.thenoblefolk.com

www.hotelesantarosa.com MORE INFORMATION 707-577-8674 // www.visitsantarosa.com

Beet salad at Perch + Plow Repurposed Burning Man sculpture at Paradise Ridge Hotel E

NVL side trip

www.davero.com

FOOD & WINE 2022 85 Scan to reserve your experience 95476CASonoma,Hall,&Patz©20221945252PTZ21200 8th Street East | Sonoma, CA 95476 | (707) 265-7700 | PatzHall.com A visit to Patz & Hall is more than a wine tasting. It’s a journey through California’s top family-owned vineyards. The grit of our grower partners, plus our winemaker’s graceful influence, is evident in each sip. Join us in Sonoma among the vines and explore our range of single vineyard Pinot Noir and Chardonnay. GROWN WITH GRIT crafted with grace

FOR MORE INFORMATION www.lakesonomawinery.com

 BY LAYNE RANDOLPH

WINERYSONOMA

LAKE

86 NAPAVALLEYLIFE.COM NVL winemaker spotlight

Sonoma County’s Sense of Place

Her unique way of blending is JJ’s wine making signature—creating a balance of texture and complexity that’s simultane ously fruit-driven and alluring. “I like a pop of acid; it brings youthfulness and fullness to wine. I blend in a way that piques interest, makes you think, and keeps you wanting more. My goal is to pull back and allow personality and a sense of place to come through,” JJ explained. After spending time in New Zealand managing the production of a high-end Pinot Noir at Villa Maria Estate in Blenheim, the native Californian worked as an Associate Winemaker alongside the highly regarded Jean Hoefliger at Alpha Omega Winery in Napa Valley’s Rutherford AVA. Jean’s fiveyear mentorship helped shape and ready JJ to take the helm of winemaking at Round Pond Estate before Like the wine she crafts, Lake Sonoma Winery’s winemaker, Jaime “JJ” Dowell, has found her sense of place in Sonoma County. Famous for its 18 diverse appella tions, Sonoma County terroir enables more than 60 grape varietals to be grown. And JJ crafts AVA-specific, premium-quality wine that expresses each block’s singular identity.

moving to Lake Sonoma Winery on the other side of the Mayacamas, where she feels right at home. “I have a deep connection to Sonoma County. There’s a real soul to the valley’s corners,” JJ explained.

“Sonoma County is a region that’s still farm-driven, with respect for the land. It has a patchwork quilt of weather and soil patterns that grow unique little squares. It’s a dream come true for me.”

JJ joined Lake Sonoma Winery in 2021 and picked up where the previous winemaker left off. “It’s a funny thing with winemakers; when you take over, there is a handshake between the last one and the new. In this case, there was a lot of wine still in the barrel. The previous winemaker made the decisions on harvest and fermentation, and my job was primarily blending the bottled wine. That’s where I was able to put my spin on things, and blending is where a lot of the identity comes forth.”

“I have a deep connection to Sonoma County. There’s a real soul to the valley’s corners.”

The wines in her first release include the 2019 Russian River Valley Chardonnay, a rich and full style from the cooler Sonoma County region; 2020 Sonoma Coast Pinot Noir from a small, 30-year-old organic and dryfarmed vineyard; and 2019 Lazy Dog Vineyard Cabernet Sauvignon (with a touch of Malbec) from Sonoma Valley that shows beautifully lifted aromatics and a lushness on the palate. Lake Sonoma Winery owner, Tony Stewart, could not be happier with JJ’s contributions. “She is creative, deter mined, and dedicated to her craft, and a fantastic partner in creating phenomenal wine while growing and managing our wine portfolio.” The entire portfolio can be enjoyed at Sonoma’s best-kept secret, the Lake Sonoma Winery tasting room, and the gorgeous, wrap-around outdoor patio on the Sonoma Plaza Square.

GROWER-PRODUCED WINES

As tireless grape growers, Hill and family have crafted brands with a variety of styles and price points for every palate. From fresh and zippy whites and Rosés under the Sonoma 95476 brand to the premium Bordeaux varietals from Fifth Hill and La Prenda, the wine portfolio is an impressive collection of well-crafted wines of quality and personality.

EXPERIENCE LA PRENDA

 BY MELISSA VOGT | PHOTOS COURTESY OF LA PRENDA VINEYARDS 95476 Pétillant-NaturelCarneros

The new La Prenda tasting room is located just off the historic Sonoma Plaza, next to the ever-popular Red Grape pizzeria and pasta house. Here, guests enjoy a flight of five grower-produced wines for $20/ person, or upgrade for a Private Reserve Tasting Flight by making a reservation. The tasting room is open 11:00am – 6:00pm Wednesday through Saturday, making it a great place for after-work happy hour. Sunday through Tuesday, the tasting room is open by appointment only. Guests can enjoy a tasting as a walk-in Wednesday through Saturday.

LA PRENDA

FOOD & WINE 2022 87

Multi-Generational Farming in Sonoma

This is a delightfully playful Pet-Nat made with balance and quality. It’s full of bountiful ripe strawberry and apple flavors, with lively acidity and bubbles, and pairs wonderfully with soft cheese and charcuterie. This is a go-to wine for hot afternoons and a full plate of snacks.

La Prenda was founded in 2008 by Ned Hill, second-generation grape grower and longstanding communi ty citizen. Hill’s passion for grape growing began at an early age when he worked alongside his father in the vineyards at age nine. At the time, his father worked for lifelong family friend, Ed Durell, and it was here that the Hills began a legacy of premium grape-growing. With grape growing in his blood, tons of hands-on experience, and formal educa tion under his belt from Cal Poly San Luis Obispo, Ned Hill was ready to start his own grape-growing business in 2008. La Prenda Vineyards Management Inc. was formed, and the family has experienced an upward ascent in reputation as one of Sonoma County’s premier grape-growing and vineyard management companies. “My philosophy in growing grapes is to let the site do its own work,” Hill said. His longtime experience in working with vine yards in Sonoma County has allowed him to farm sustainably and let the “vines do the talking,” he stated. This terroir-driven approach has earned Hill long-term con tracts with estate wineries such as Patz & Hall, Bartholomew Estate, Schug, Hanna, Roche, Bennett Valley Cellars, La Chertosa, Fifth Hill, and more. At these estates, Hill focuses on quality and oversees the entire process from grape to bottle. In additional to the vineyards that Hill manages through La Prenda Vineyards Management Inc., the family has its own wine brand. La Prenda Wines was launched in 2013 and has been under the oversight of Winemaker Mike Cox since 2020. Cox joined La Prenda after working alongside pioneering vintner Walter Schug for 25 years. As a Sonoma native, Cox is deeply connected to the land and his background brings a degree in Enology from UC Davis. Together, Hill and Cox make a powerhouse team committed to producing the finest Sonoma County grapes and wines.

FOR MORE INFORMATION www.laprendawine.com

In downtown Santa Rosa, jovial chef and sommelier Angel Cayllahua has put down roots with his new Kancha Champagne Bar & Tapas restaurant. Kancha comes after a series of restaurant closures during the height of the pandemic and is a much-needed addition to the downtown scene. While staples like La Rosa and the newer Perch & Plow continue to offer flavor ful cuisine and great lineups of libations, a wine-bar style dining experience has been missing from downtown Santa Rosa for far too long—trailing behind the offer ings in other wine country downtowns like Healdsburg and Sonoma. The Kancha location is at 643 4th Street, just steps from Courthouse Square, and Cayllahua offers an eclectic tapas menu driven by his unique culinary background and Peruvian culture. And the extensive beverage list includes top-shelf Champagne from producers like Lanson, domestic sparkling wines such as Gloria Ferrer and Domaine Carneros, and varietals from around the Cayllahua’sworld.visionary menu combines his unique Japanese culinary training with the flavors and dishes of Peru, highlighting the Peruvian staple maiz (corn) and paying homage Nikkei—the fusion food comprised of Japanese and Peruvian cuisine. The tapasstyle menu offers small share plates crafted from farm-fresh and local produce and comes highly pairable with the well-curated wineThelist.menu is split into five categories, with the addition of an obligatory wine country cheese platter that features local favorites like Laura Chenel Goat Cheese, Marin Brie Cheese, and Point Reyes Farmstead Bay Blue. The quince paste, garlic confit, and French bread served alongside are a bonus.

There’s also an option to add Creminelli charcuterie, some of the tastiest, domesti cally produced cured meats you can get in the Fromstates.the Cold Plates, the Salmon Tartare brings with it the Japanese culinary influ ence with a tangy ponzu foam combined with serrano chilies, pine nuts, and avocado mousse. It’s served with root chips made from the maca plant, native to the Peruvian Andes mountain range and closely akin to ginseng. This is a dish full of texture and showcases the quality of the salmon nicely. The root chips are a flavorful way to scoop from the trio of Ceviches.

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The Causas are a classic Peruvian entrée that incorporates a bed of whipped potato over protein. Three protein selections offer Dungeness crab, octopus, and vegetables. The octopus is tender and balanced nicely with texture and flavor, with just a touch of heart. From the Hot Plates, a nice selection of fish, meat, and vegetables offers a favorite for all. The Very Adult Mac & Cheese comes with a kick of chili oil; the Mushroom Risotto Fritters are served with a chimichurri sauce; Mussels in Coconut Cream Sauce offer a new take on this classic wine country favorite, and the Pork Belly Lettuce Cups are wonder fully flavored with honey miso and pickled breakfast radish. Don’t miss the Dungeness Crab Cakes, whose crispy outside is perfectly dipped into the delicious huancaina sauce. With a warm welcoming to Santa Rosa, wine country locals hope Kancha is here to stay.

FOR MORE INFORMATION 643 4th Street, Santa Rosa // info@kanchasr.com 707-623-9793 // www.kanchasr.com KANCHA Bringing Much-Needed Flavor + Libations to Downtown Santa Rosa  BY MELISSA VOGT Don’t HappyMissHour Daily 4:00 – 6:00pm $1.50 - $12 Small bites $5 - 8 Wine, sangria + sake NVL side trip

Rob’s wines, saying, ‘Holy (exple tive), this wine is so good!’ Upon leaving, they share with emotion, ‘This was exactly what we were looking for.’ It’s all about the wine, but it starts with the human connection.”Despite curveballs, the Schermeisters cannot imagine doing anything else. “We are absolutely in love with wine and winemaking. When you love what you do and where you are in life, every challenge is surmountable.” Schermeister Winery, now a seasonal operation, reopens in November 2022 with their 2020 Chardonnay and 2020 Pinot Noir releases. The 2019 Scavenger Syrah, whose label features local wildlife, gives 20% of profits to animal rescue. Join the membership waitlist and read their love story at schermeister.com. Reservations are avail able now at opentable.com for tastings beginning November 3, 2022.

FOR MORE INFORMATION www.schermeister.com

Laura, California-born and North Carolina-raised, illustrates and designs all Schermeister wine labels and also designed their Scandinavian-inspired tasting room. Reflecting on their success, Laura said, “People ask us how we’ve accomplished so much so quickly. Guests walk in the door after reading about us and say, ‘Wow – it really is you!’ Then they smell and taste

The Tiny and Mighty Winery Whose Waitlist Awaits

FOOD & WINE 2022 89

Rob has been in the wine industry for his entire adult career, but his humble beginnings are rare for a winemaker in Sonoma. Born in Idaho, he first worked at Arby’s of roast beef sandwich fame, then later as a Disability Specialist helping de velopmentally challenged people to train and find meaning in the workforce.

 BY ELIZABETH SMITH | PHOTOS COURTESY OF LAURA SCHERMEISTER

If one had asked Rob and Laura Schermeister 10 years ago what they would be doing in 2022, meeting, marrying, and launching a winery that sells out of wine within months – during wildfires and a global pandemic –might not have been their answer. However, thanks to unconven tional roots combined with their winemaking style, work ethic, and dedicated followers, they have thrived. Just over three years into running their Glen Ellen tasting room, the couple have sold out of their wines twice, and there is now a waitlist for new releases. So how does this lesser-known winery among hundreds manage to stand out? The answer, for the Schermeisters, is a trifecta. Rob said, “We’ve created this perfect little niche that so many people are seeking now – noticeably better wine, which I believe is achieved through native fermentation and not filtering, a small under-theradar production, and an awesome tasting experience with the winemaker.”

Starting in 2006, after completing his Biochemistry degree, he jumped right into winemaking, working the Walulla and Seven Hills vineyards of Walla Walla, Washington, and then as Assistant Winemaker for famed producers Mark Aubert and Jayson Pahlmeyer. While Rob was hustling for others, he saved every penny to put towards the dream of owning his own winery. The fancy, highvalue wines that were gifted and traded to him went to auction instead of his own collection. This sacrifice funded one Damy Rouge barrel for his first Schermeister vintage – the 2012 Paladini Pinot Noir from Los Carneros, Napa Valley. It was the wine that started it all and wooed his website designer and future wife, Laura, who has affectionately dubbed it “seduction wine.”

SCHERMEISTER

research projects. Through the Pathways Program and Network, students not only participate in four full years of college and career coaching they also take advantage of up to six years of coaching, support, events, and career opportunities beyond graduation.“Pathways has been helpful. It has helped me realize my skills and abilities and taught me useful things for the future,” said Kai W., Class of 2021. Over four meaningful years in high school, Quest Forward Academy students intentionally develop the mindset, habits, and skills they need to succeed in their future paths. And they do so in a kind, joyful, and welcoming environment thoughtfully designed for learning and personal growth. Learn more about how Quest Forward Academy students thrive.

The curriculum at Quest Forward Academy is project-based and meets or exceeds standards set by the Universities of California. The projects are relevant, meaningful, and engaging to students and help foster an innate curiosity and a passion for life-long learning. In addition, the school’s curriculum ensures that every project empowers students to practice and develop real-world skills like critical thinking, problem-solving, planning, and collaborating.“Weare preparing our students to be successful in colleges, careers, and in life. Our graduates this year are off to colleges such as Stanford, Northwestern, Swarthmore, and Rensselaer Polytechnic Institute,” said SheriAnn Simpson, Ph.D., Executive Director.

Coined “The Forward-Thinking High School,” Quest Forward Academy is a college and career preparatory high school in Santa Rosa that offers stu dents an educational experience beyond the traditional. Quest Forward Academy teaches students to develop and master skills that will support them in higher edu cation and careers that may not yet exist.

90 NAPAVALLEYLIFE.COM QUEST

Preparing Students for College, Career, and Life

 BY LAYNE RANDOLPH | PHOTOS COURTESY OF QUEST FORWARD ACADEMY

FOR MORE INFORMATION info@questforward.academy // www.santarosa.questforward.academy707-387-1663

“We are preparing our students to be successful in colleges, careers, and in life.” – SheriAnn Simpson, Ph.D.

ACADEMYFORWARD

The skills gained at Quest Forward Academy are essential in higher educa tional pursuits and future careers, and they also enhance students’ lives. “I now have a passion for [learning] that I didn’t have before. And that is because of the quest curriculum I’m [taking] now, and I really appreciate it,” said Madi L., Quest Forward Academy class of 2022. Beyond rigorous, project-based learning, Quest Forward Academy students are prepared for successful futures in challeng ing universities and innovative careers. Students have flexibility and choices and are encouraged to pursue their interests through real-world internships, service learning projects, dual-enrollment opportu nities with colleges, and independent study

(707) 287-1994 // TWARR@CBNAPAVALLEY.COM // NAPATRACYSTYLE.COM // DRE# 01443203 NVL real estate spotlight

The excitement wine lovers have for a wine-centric lifestyle is hard to rival. They immerse themselves in ‘all things wine’ and often dream of turning their passions into a more serious commitment. And for those who have the means, this may mean looking into purchasing a vineyard property or even a winery here in the Napa Valley. While the prospect of this is bucket list item for many, the wealthiest 1% continue to view property as a great way to shelter capitol and vineyards are one of the trending alternatives, be it in the Napa Valley, France or Italy. For affluent buyers, expanding their real estate portfolio with a quintessential second home in Napa Valley is often a beauti ful estate with acres of vineyards or a hobby vineyard in which to dabble. And for those willing to take the ultimate next step, taking a more immersive approach and joining the wineThereindustry.are a few things to know and different ways to go about buying a vineyard property. Having a clear goal and strategy to map out what you want to create, be it a vineyard for personal consumption, an acreage property to sell grapes or make wine, or to start a winery business and host guests on your property. The realm of commitment is vast from one spectrum to another –whether it be time, expense, knowledge, or investment in the community. And which direction one opts to take should not be taken lightly. Whichever route is taken, conducting thorough research and aligning with the right people is crucial. I always encourage people to immerse themselves in the wine industry and local community to get to know the people involved and start a network before any decisions are made. A real estate consultant well versed in this niche is important along with their team of wine industry experts to help advise on viability factors such as use permits, water availability, soil conditions, and slope analysis to name just a few.

No matter which direction you take, be sure you’ve done your due diligence and are committed to what you’ve set forth as your ultimate end game, whether it be the grapes you grow or the wine you make. Relationships with viticulturists, land use attorneys, vineyard management companies, wine makers and consultants are just a few of the people I bring to my clients when we are looking at vineyard properties.Ifthisis a step you’re ready to take, please reach out to me and my team of experts. I’m always happy to help.

Tracy Warr // Napa Tracy Style Napa Valley Real Estate Specialist

SO WE’DTHOUGHTWEBUY VINEYARD!A

My mother was a REALTOR®, I’m a REALTOR®, and my daughter is a REALTOR®, so you could say that real estate is in our blood. Having pursued this profession for more than 17 years, my passion for the Napa Valley began in 1985, when I bought my restaurant in Calistoga.

The purchase process for a vineyard property can be lengthy and very complex and frankly is best suited for buyers with an appetite for risk. Getting accurate numbers and realistic time frames is also crucial when starting a new vineyard. A newly planted vineyard can take up to 4 years to produce, and the initial costs just for the vineyard can run you $35,000–$75,000 per acre to start, however these costs drop over time as the vineyard starts producing.

While food and beverage hospitality allowed me to share my love of our Valley with visitors and locals, I have found that helping people sell and buy real property affords me the best opportunity to get more folks to fulfill their dreams experience their own Napa Valley passions

Everything we do is tailored to you. Learn more about the retirement experience you deserve! Call 707- 415 -2010 or visit us online at retirement.org/meadowsnapa An IOOF Community. A not-for-profit, resident-centered community. Equal housing opportunity. RCFE#: 286801070 • COA#: 334 • SNF#: 110000292. LIFESTYLE • Community of engaged, active friends and neighbors • Gorgeous 20-acre campus on the sunny south end of Napa • Variety of classes, events, and daily activities • Indoor pool and fitness center • Resort-style amenities, services, and dining OPTIONS • Variety of floor plans and price ranges to suit your lifestyle • Independent living with peace of mind • Assisted Living, Memory Care, and CMS Medicare 5-Star rated Skilled Nursing and Rehabilitation • Immediate short- and long-term care available ADVANTAGES • Napa’s premier community for over 20 years • Unparalleled legacy of service • Professional, dedicated staff ESTABLISHED EXCELLENCE in Senior Living

Teri Sandison Debbie Ames

JULIET SPALDING MARTA COLLINGSSARAH BROWN ROSIE PENNING LAURA TINTHOFF

KAREN WINOGRADE MICHAELTHERESAFITZPATRICKLAWLESS

DIANE POPE

FRANK TROZZO

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A great idea for sharing fun and friendship: An ART adventure with Open Studios Napa Valley!

Every year in late September, local art lovers, art collectors, and buyers excitedly anticipate the coming of harvest time and a 35-year tradition—Open Studios in the Napa Valley. It’s a free, self-guided, art discovery tour that takes place over the last two weekends (both Saturday and Sunday) of September. This year, 70 participating artists have been preparing to share their artwork with visitors from all over the United States. Whether one is an avid collector or just curious about art, this is an opportunity to see the creative talent of Napa Valley, meet the artists, watch demonstrations, and buy local art right from the source. Open Studios Napa Valley is committed to presenting the best Open Studios event ever. The artists are creating new works and many special items that everyone is sure to enjoy. The program exists today because the artists, many of whom have been participating in Open Studio for decades, believe in the importance and value of opening their studios to visitors and sharing a unique artistic vision. Discover countless works of art, such as original paintings in watercolor, oils and acrylics, prints, jewelry, glass, wood, and fiber. Find just the thing that offers inspiration. This is the perfect chance to own a piece of Napa Valley creativity and display it proudly and lovingly

FOOD & WINE 2022 95 Catalogs with a location map will be available starting late August across many local businesses in the valley including: • Art Galley Napa Valley 1307 1st Street, Napa • Jessel Gallery 1019 Atlas Peak Rd, Napa • Color Theory Art Supplies 3250 California Blvd, Napa Catalogs and the map will also be available for download from our website www.artnv.org, starting studentcontributesthatnon-profitNapaAANVatcontactaboutIfeventimportantValleyensurefinancialsponsorsofhavevolunteerMembersmid-August.ofour100%organizationcontributedhundredshoursandourgeneroushavecontributedsupporttoOpenStudiosNapacontinuestobeanandsuccessfulinourcommunity.youhaveanyquestionsthisevent,pleaseFrankTrozzofrank@artnv.org.–ArtAssociationValley–isa501(c)3organizationsupportstheartsandtolocalartscholarships. JACQUES LESEC LEO PECK PEGGY FRANCIS DEBBIE AMES MJ SCHAER ROBERT ZLOMKE BJ THRAILKILLSHARON CRARYJANIS ADAMS TANYA NELSON DENNIS SMITH DIANE SLADE ANNE GARDEN ANN NUNZIATA JEAN CULLINANE

96 NAPAVALLEYLIFE.COM L ike many successful products and brands, Stellareese Collection originated out of sheer necessity. As a vintner who regularly transports her wares to events and sales calls, Stellareese founder and Napa Valley native Rachel Stellareese Davies sought a tote that could stand up to the weight and fragility of her also eponymously named wines. Not finding anything ideal, she designed her own bag, and when she proudly posted a photo of her creation on Instagram, she immediately received inquiries. More than 20 of her wine industry colleagues asked where they could purchase their own. This was in 2017, and since then, the Stellareese line of bags and totes has grown to include luxury and adventure travel bags, classic handbags, and gift sets and accessories. Stellareese Collection is sold online and at a handful of Napa bou tiques, such as the spa gift shop at Four Seasons Resort Napa Valley and Oakville Grocery. In addition, she often partners with corporations in creating bespoke bags for Daviesevents.alsowelcomes private shopping appointments in her studio, where customers can survey the entire line. But buyer beware: once smitten, fans often become addicted. She designs every bag, sourcing the highest quality leathers and canvas, and she oversees a close-knit team on construction. Her highly functional styles (lots of pockets and storage options) reflect her adventurous spirit, love of travel, and wine-centric life. “Stellareese Collection was an accident,” said Davies, proprietor with husband Geoff of Stellareese Wines, a boutique producer of Cabernet Sauvignon and Grenache. (You can find their wine at Napa Valley restaurants such as The French Laundry, Sol Bar, and Meadowood). “It all happened very quickly and very or ganically in order to fill a need. I simply couldn’t find a functional and beautiful wine tote for my purposes. And during the pandemic, I had the time to dream up the travel line. It’s been incredibly reward ing to channel my favorite things – wine, travel, and fashion – into this one very authentic wine country brand.”

“Women know that the perfect bag is essential,” said Davies. “My goal is to create that perfect bag.”

Photos courtesy of The Stellareese Collection

FOR MORE INFORMATION www.stellareesecollection.com THE STELLAREESE COLLECTION Stylishly Functional NVL shop local spotlight  BY FRAN MILLER

Lisa Johnston is a former Calistoga boutique owner who stocked Stellareese Collection totes and bags. She advised customers to make sure they liked their chosen color and style because of the bags’ durability. “The quality is amazing,” said Johnston, who gives the bags as gifts to friends and family. “And bonus, every time you buy a Stellareese Collection bag, you are supporting a really nice person.”

Stellareese Collection wine totes continue to be their best sellers and have become indispensable for those in the wine industry who regularly transport bottles here and there. Designed with a signature bottle pocket interior, fans are finding that these totes have many ideal uses. “My cousin uses hers as a diaper bag,” said Kelly Coudert, partner and buyer at Papa Lou’s Wine & Spirits in Calistoga, where a number of Stellareese styles are stocked. “It’s just a great all-around tote.”

FOOD & WINE 2022 97 1040 Main Street, Suite 105, Napa, CA 707-690-2028 www.whirlwindblowdry.com Single and Two Story Homes 3 - 4 Bedrooms | 2 - 3.5 Bathrooms Approximately 1,566-3,134 Sq. Ft. Featuring limited homesites with attached ADU’s Prices, terms and conditions subject to change without notice. Discovery Realty, Inc. DRE#01519331 trio napa NEW SINGLE FAMILY HOMES IN NAPA Now Selling! 2012 Wine Country Ave. | Napa, CA Wine Country Ave. & Linda Vista Ave. (888) 41-homes | discoveryhomes.comtrio@discoveryhomes.com 1040 Main Street, Suite 105, Napa, CA 707-690-2028 www.whirlwindblowdry.com Calistoga, Fairfi eld-Suisun, Napa, St. Helena 707.254.1770 | www.OLEHealth.org JUST SAY Dentists who keep Napa Valley smiling.

Numerous magazines, books, and television shows have featured award-winning Mavericks Builders and CEO Robin Nielsen not only for their beautiful luxury homes, but for being a women-owned business. She’s also been noted as a leader who was paramount in the transition of the mainstream building industry toward more sustainable practices. Working alongside the U.S. Green Building Council, Mavericks built the first LEED (Leadership in Energy Efficient Design) Certified Home, the pilot project from which the LEED for Homes standards were created. As a result, the U.S. Green Building Council wrote, “this is one of the most important residential projects in the U.S.” LEED is now the world’s most widely used green building system. Nielsen always loved design, architecture, and construction. She began flipping homes while in college and has been in construction ever since. Nielsen founded Mavericks Builders, driven by a passion for the earth, a commitment to a sustainable future, and the love of creating unique and beautiful buildings. Today she is an accomplished contractor with extensive experience in luxury home development and construction. Mavericks has worked for over two decades providing residents of San Francisco and the Greater Bay Area with exquisitely built homes. In 2020, Nielsen and her team began building in Napa. During this time, she created an impressive team of local Napa carpenters, project managers, superintendents, and subcontractors who know that communication, planning, collaboration, and hard work are essential for success. With her expert team in place, she is excited about future home and wineryBesidesprojects.Robin’s industry leadership, what sets Mavericks apart is that it is woman founded, owned, and operated. Her method is to employ people who are excellent in their craft, responsive, and flexible – a solid team of professionals who pride themselves on building high-quality structures that come in on budget and on time. The result is happy customers. Mavericks has excellent relationships with many of the Bay Area’s top architects, engineers, and designers. When clients bring their thoughts and ideas, Robin’s team helps connect them with the right architect or designer. No matter what stage of planning or pre-construction, Mavericks’ method of working closely with the design team ensures the project vision’s journey from theory to application is seamless. Because of their commitment to their clients, Mavericks adopted the motto –Never stop learning. “Keeping up with new methods and materials allows us to inform our clients how to incorporate up-to-date sustainable living methodology and green building practices into their home,” says Robin. “The results are remarkable homes that are healthier to live in, reduce utility costs, save energy, increase resale values, and enhance the quality of life.”

Napa’s Woman-Owned Luxury Home Builder

Robin Nielson on the job Photo by Vincent Gotti

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Mavericks Builders

NVL shop local spotlight

“We feel so blessed to be working in Napa that we relocated our headquar ters here and never want to leave,” said Nielsen. “We love everything about being in Napa – the great people, the everchanging gorgeous scenery, the unique and beautiful architecture – and of course, the wineries.”

 BY ELIZABETH SMITH | PHOTOS COURTESY OF MACKERICKS BUILDERS

Nielsen and her team continue to make their mark on Napa Valley as they did in San Francisco by forging lifelong happy client relationships that result from building amazing homes. Mavericks Builders make dreams become realities. They cannot wait to show you what they can do.

FOR MORE INFORMATION www.mavericksbuilders.com

FOOD & WINE 2022 99 Grasp the good times!™ Keeping your drink safe and within reach • Clamp on up to 1” surface • Slide stemware into slot • Easy to place & pick up glass • Wholesale pricing Cheers! wineGraspco.com @wineGrasp

WORLD: A Net Zero Primer

Net zero could alter the way society will function for generations

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Climate change is reshap ing more than just the natural environment — it’s also altering the way global society will function for the next millennium. In response, govern ments, nonprofits and the private sector are racing to find ways to limit the environmental conse quences of a warming world. One promising opportunity is net zero — the point where the total amount of carbon added to the atmosphere is equal to the amount removed, either by natural or technological means. In fact, 197 nations, representing the vast majority of people, econ omies and ecosystems on the planet, have pledged to achieve net zero carbon emissions by 2050. That’s the deadline most experts believe needs to be met in order to manage global warming. The coming decades will be critical in the push to reach net zero. To help get there, investors large and small are devoting an increasing amount of capital to Environmental, Social and Governance (ESG)-linked invest ments. ESG funding — a way of committing capital to a variety of efforts, including renewable energy production, greater economic opportunity to under served communities and innova tive technology to retool entire economic sectors — is on track to account for about every $3 of every $10 of flows into global equity funds in 2021.1 While this level of commit ment is promising, questions remain for anyone working toward decarbonization. They are addressed in a new report by Haim Israel, Head of Global Thematic Investing Research at BofA Global Research. How much will it cost the global economy to “go green”? It’s clear that the price tag for achieving net zero is steep. While the public and private sectors have ramped up spending the past 20 years, from $33 billion in 2004 to $524 billion in 2020,2 that’s just a beginning. The transition to a net zero economy by 2050 will cost an estimated $150 trillion by 2050, or $5 trillion a year over the next 30 years.3 To put this into perspec tive, that’s equivalent to the entire annual U.S. tax base. But while the task ahead is enormous, the potential consequences of inaction are even greater. Failing to combat climate change could, by 2030, account for a loss of more than 3% of global GDP. By 2100, that number could grow to $69 trillion, and 5% of the market value of global equities — the equivalent of $2.3 trillion — could be wiped out permanently.4 Averting this worst-case scenario and fully funding net zero will depend upon a com bination of public and private funding sources through corpo rate bond issuance, commercial bank funding, government debt and carbon taxes. In other words, everyone will need to chip in. What are the opportunities net zero could offer? A project that involves transform ing the global economy, by defini tion, is likely to provide plentiful investment opportunities. Over the next 30 years, in addition to the annual $5 trillion in invest ment funding, an additional $2 trillion of R&D will need to be poured into “moonshot” tech nologies focused on decarbon izing the global economy. Taken together, these investments could produce as many as 42 million green economy jobs5 — as well as a more habitable planet. On the macroeconomic level, infla tion would likely increase by 1% to 3% per annum6, but this could be partially absorbed by a green economy GDP boost. How do we achieve net zero? Getting to net zero will ultimate ly require a second industrial revolution, powered by existing and new technologies through out all sectors of the global economy. An endeavor on that

Information is as October 2021. Opinions are those of the author(s), as of the date of this document and are subject to change. Investing involves risk, including possible loss of principal. Investments in a certain industry or sector may pose additional risk due to lack of diversification and sector concentration. Impact investing and/or Environmental, Social and Governance (ESG) managers may take into consideration factors beyond traditional financial information to select securities, which could result in relative investment performance deviating from other strategies or broad market benchmarks, depending on whether such sectors or investments are in or out of favor in the market. Further, ESG strategies may rely on certain values based criteria to eliminate exposures found in similar strategies or broad market benchmarks, which could also result in relative investment performance deviating. The Chief Investment Office (CIO) provides thought leadership on wealth management, investment strategy and global markets; portfolio management solutions; due diligence; and solutions oversight and data analytics. CIO viewpoints are developed for Bank of America Private Bank, a division of Bank of America, N.A., (“Bank of America”) and Merrill Lynch, Pierce, Fenner & Smith Incorporated (“MLPF&S” or “Merrill”), a registered broker-dealer, registered investment adviser and a wholly owned subsidiary of Bank of America Corporation (“BofA Corp.”). BofA Global Research is research produced by BofA Securities, Inc. (“BofAS”) and/or one or more of its affiliates. BofAS is a registered broker-dealer, Member SIPC, and wholly owned subsidiary of Bank of America Corporation. Investing involves risk. There is always the potential of losing money when you invest in securities. Asset allocation, diversification and rebalancing do not ensure a profit or protect against loss in declining markets. Merrill, its affiliates, and financial advisors do not provide legal, tax, or accounting advice. You should consult your legal and/or tax advisors before making any financial decisions. This material is not intended as a recommendation, offer or solicitation for the purchase or sale of any security or investment strategy. Merrill offers a broad range of brokerage, investment advisory (including financial planning) and other services. Additional information is available in our Client Relationship Summary. Merrill Lynch, Pierce, Fenner & Smith Incorporated (also referred to as “MLPF&S” or “Merrill”) makes available certain investment products sponsored, managed, distributed or provided by companies that are affiliates of Bank of America Corporation (“BofA Corp.”). MLPF&S is a registered broker-dealer, registered investment adviser, Member SIPC and a wholly owned subsidiary of BofA Corp. Insurance and annuity products are offered through Merrill Lynch Life Agency Inc., a licensed insurance agency and wholly owned subsidiary of Bank of America Corporation. Trust, fiduciary and investment management services are provided by Bank of America, N.A. and its agents, Member FDIC, or U.S. Trust Company of Delaware. Both are wholly owned subsidiaries of Bank of America Corporation. Banking products are provided by Bank of America, N.A. and affiliated banks, Members FDIC and wholly owned subsidiaries of Bank of America Corporation. Are Not FDIC Insured Are Not Bank Guaranteed May Lose Value Are Not Deposits Are Not Insured By Any Federal Government Agency Are Not a Condition to Any Banking Service or Activity

100 NAPAVALLEYLIFE.COM NVL money & wealth

THE “TRANSWARMING”

• Making agriculture greener. The sector currently accounts for 24% of all greenhouse gas emissions, emitting more than all cars, trucks, trains and airplanes combined.9 Food production alone is responsible for a significant amount of the emissions via supply chains, livestock and fisheries, crop production and land use. We will need to reduce food loss and waste, shift diets from large mam mal-based food to plant-based food, and promote vertical farms that can help dramati cally reduce water and land use and limit the impacts of extreme weather and pests.

• Transitioning to a clean energy economy will be a major factor in achieving net zero by 2050. Costs for solar, wind and battery technolo gies have declined over the last 20 years and are on pace to drop even further, which could drive a reduction in greenhouse gas emissions more rapidly than antici pated.7 In fact, solar, wind and energy efficiency could deliver half of the emissions reduction needed by 2030, as projected by the IEA.8

Additionally, supportingchildren’sprimarilymadewithapproximatelyaretirementanearlytocoverdebt.understandablyconcernedwellbeingandthemfinancially.amountspentbyearlyadultchildrenis$500billionannually. 2 entirely

and how to say no

For more information, contact Merrill Lynch Financial Advisor money sense You the “Family Bank”? if family members turn to you for financial support.

Are

3. Set firm guidelines for saying yes. Decide in advance under what circumstances you would feel comfortable giving or lending money. “If you’re going to make a gift of the money, think about using the occasion as a teaching moment,” suggests Hunter. Without sounding preachy or judgmental, try to explain to your relative how you’ve put yourself in a position to provide this assistance. Have you kept your debt under control, for instance, or lived within your means or avoided high-interest credit cards? “For young adults in the family, this could be a valuable lesson,” he says. “If you expect to be paid back, create a loan document,” recommends Joe C. Schmieder, principal consultant of the Family Business Consulting Group. This may include details on how frequently repayments will be made and whether interest will be charged. If the family develop a basic philosophy that applies to everyone. Explain that this philosophy helped your family build its wealth and that any loan or gift decisions will be made based on your core values, such as a strong work ethic, pride and self-sufficiency. If you’re dreading the prospect of refusing a request, prepare your reasons beforehand so that you can explain them unemotionally. When you can’t afford to give, outline the reasons for your decision. When a family business is involved, notes Schmieder, it’s possible that your relatives don’t understand the company’s financial limitations.

the adults (72 percent) benefit from financial some advice to early their pursuit of financial to a budget. Track your expenses, and where you can make fund your goals. debt. Pay high-interest, deductible debt first

“Not everyone may be aware, for instance, that company owners have an obligation to reinvest their profits into their businesses to maintain growth,” he says. Use this opportunity to explain that the company’s profits aren’t a ready source for gifts or loans. As you consider each request, it’s always important to remember that gifts or loans to family members will have a direct impact on your retirement planning. There might be an unwritten fifth rule, says Hunter: “Beware of being overly generous, or you could end up needing financial help yourself.”

and then other non-tax (e.g., an auto loan). contingencies such as health • Start saving for retirement and take advantage of having longevity on your side. Contribute to an employersponsored savings plan such as a 401(k) at least at a level that meets any company match. • Talk to your local Merrill advisor, who can assist with putting together a plan to help pursue your goals. For more information, contact Merrill Lynch Financial Advisor Eric F. Gonzales in the Napa, CA, office at 707.254.4606 or eric_gonzales@ml.com. 1 Center for Retirement Research at Boston College. “How Does Student Debt Affect Early Career Retirement Saving?” 2018. 2 Age Wave/Merrill Lynch. “The Financial Journey of Parenting: Joy, Complexity and Sacrifice,” 2018. moneyFinancialofsenseHappiness:Independence client experience and communication, Merrill 1 BofA Global Research 2 Bloomberg New Energy Finance (BNEF) 3 IEA Energy(InternationalAgency) 4 Moody’s Analytics, BofA Global Research 5 IEA 6 BofA ResearchGlobal 7 RethinkX 8 IEA 9 United Nations FAO, World ForumEconomic You Don't Have to Settle For Less! Senior Helpers' new 24/7 in Home Virtual Care Support enables for easy & affordable round the clock care for your loved one Contact us today to learn more: 707 200 6665 https://www.seniorhelpers.com/ca/napa/ Al r ghts reserved Senior Helpers locations are independent y owned and operated ©2020 SH Franchising LLC

FOR MORE INFORMATION Contact Merrill Lynch Financial Advisor Eric F. Gonzales in the Napa, CA office at 707-254-4606 or eric_gonzales@ml.com. bleak, as (e.g.,

FOOD & WINE 2022 101 scale obviously will take time, but the race to net zero can be jump-started by initial, more targeted efforts, including:

• Making transportation more efficient can also contribute to a reduction in carbon emissions.That could mean working to increase use of public transport, as well as investments in developing a robust electric vehicle (EV) charging and battery swapping network that would address consumer hesitancy about EVs’ range and con venience. In commercial aviation, stricter fuel efficien cy standards and a transition to sustainable aviation fuels (SAF) could help decarbonize air travel. What are the obstacles to achieving net zero? Geopolitics could play a large role in how nations approach their net zero commitments. The effort isn’t free of tradeoffs. For example, a fast tran sition to EVs could impact or even destabilize oil-sensitive economies. As global super powers vie for dominance in climate action, they may take competitive actions that could also potentially trigger resource scarcity as well as curtail the free movement of goods, capital, knowledge, people and information between countries. These countries could clash over regulatory restrictions or trade tariffs, placing some of the more fragile relationships between nations under greater Asstress.a counterbalance, the United Nations’ Climate Change Conference of the Parties (COP) could amplify and expedite plans to achieve net zero, increase international cooperation between govern ments and businesses and de termine how associated costs would be distributed. It’s one model for what climate change leadership might look like in the decades to come. a position to provide it. Yet the “Finances in Retirement” survey found that few respondents had budgeted to be able to help family members financially, despite giving an average of $6,500 annually to family. “We create budgets for such things as travel or shopping, so why not for family giving?” asks Bill Hunter, Retirement Client Experience, Director, Strategy & Solutions at HunterBank of America.advisesthat you determine how much you can commit to this purpose without disrupting your retirement planning and current living needs. When you have that figure, consider your other priorities. Are there any lifestyle changes you may need to make in order to keep giving to family during tough times? Most important, before you give, be sure to set aside an emergency fund for yourself to help ensure that you will have a comfortable cushion in retirement.

EIKO’S - Eiko’s delivers imaginative twists on traditional Japanese cuisine. Our vision for the menu combines modern and authentic traditional Japanese cuisine including seasonal, fresh sustainable fish and ingredients delivered daily from our local markets and purveyors. In addition to traditional raw fish preparation, our chefs creates a selection of innovative dishes inspired by our local culture and taste profiles featuring Napa as influence and inspiration.

102 NAPAVALLEYLIFE.COM

1385 Napa Town Center, Napa, CA 94559 707 501-4444 | www.eikosnapa.com our

of

3824 BEL AIRE PLAZA, NAPA // 707-226-3287 // WWW.HERITAGEEATS.COM GLOBAL EIKO'S Delivering a modern, imaginative twist on traditional Japanese cui sine, Eiko's menu includes seasonal, fresh sustainable fish and ingredients de livered daily from local markets and purveyors. In addition to traditional raw fish preparation, their chefs create a selection of innovative dishes inspired by local culture and taste profiles featuring Napa as influence and inspiration.

755 SILVERADO TRL, CALISTOGA // 707- 226-0860 // AUBERGERESORTS.COM AMERICAN HERITAGE EATS Heritage Eats offers a fast-casual, globally-inspired menu that thinks and acts locally. The popular restaurant serves up tacos, wraps, baos, rice and salad bowls made-to-order with choice of protein, toppings and sauces with unique flavor profiles from all over the world. The Dirty Fries, Papa K’s Burger and Haven Wings are local favorites.

signature burgers. A fun spot to meet up with friends or enjoy a meal with the whole family! 1122 First Street, Napa, CA 94559 707 812 6853 | jaxwhitemulediner.com JAPANESE PIZZERIA TRA VIGNE For the past 25 years, Pizzeria Tra Vigne reigns one of St. Helena's local treasures. Guests of all ages enjoy the pasta, pizza, or a fresh daily special to go at this vibrant, family restaurant. Their pizzas are a crowd favorite to eat in or carry out. There's plenty of seating outdoors on the beautiful patio, complete with a bocce court, or inside with family and friends. 1016 MAIN ST, ST. HELENA // 707- 967-9999 // WWW.PIZZERIATRAVIGNE.COM ITALIAN FIRST & FRANKLIN Downtown Napa’s newest Marketplace and Deli features the best of the Napa Valley. The Marketplace offers a full-service deli and a specialty Grocery Store selling local wine and craft beer. The store is filled with grab-and-go or made-to-order sandwiches, salads, and picnic side salads for you to take home or enjoy on either of their two patios. 1331 FIRST ST., NAPA // 707-252-1000 // WWW.FIRSTANDFRANKLIN.COM AMERICAN SOUTHSIDE CAFÉ Southside is a community-centered café and coffee bar with three locations: Carneros, Yountville, and Century in South Napa. They serve a chef-driven menu of authentic California cuisine with a Latin influence, specialty coffee from Wrecking Ball Coffee Roasters, and beer & wine from friends in the Napa Valley. Open for breakfast, lunch, and Century is also open for dinner. MULTIPLE LOCATIONS // WWW.SOUTHSIDENAPA.COM AMERICAN-LATIN FUSION NVL dining guide Photo by Darren Brazil

1385 NAPA TOWN CENTER, NAPA // 707-501-4444 // WWW.EIKOSNAPA.COM

1480

TARLA - True to our namesake, the Tarla Grill aims to yield nourishing, creative, and culturally exciting eats originating from Turkey and Greece, lands heralded for their cuisine and a culture that takes pride in the relationship between mankind and the land! We take our responsibility of ensuring the origins of our ingredients seriously and pride ourselves on using local, seasonal and organic fare whenever possible. 1st St, Napa, CA 94559 255-5599 | www.tarlagrill.com

SOLBAR RESTAURANT Solbar divides its menu into light, delicate flavors to stimulate your palate and bold, savory dishes, all with ingredients that showcase the best of what’s fresh and seasonal in the Napa Valley. Enjoy outdoor dining on the sunlit Solbar patio, or the new Picobar, for dining al fresco or relaxing by the firepits overlooking the landmark pool.

707

1124 FIRST ST, NAPA // 707- 492-8079 // WWW.NAPANOODLES.COM

MEXICAN GRILLE 29 Nestled in Embassy Suites Napa Valley, Grille 29 offers a casual, friendly space ideal for a business lunch, after work drinks or dinner with the family. The tall rustic ceiling with chandeliers, sofa seating and beautiful oak bar add an old-world charm to the intimate dining room and lounge. Enjoy de lightful entrees using fresh products and herbs grown from its very own garden!

1075 CALIFORNIA BLVD., NAPA // 707-320-9520

1600 ATLAS PEAK RD, NAPA // 707-257-5400 // WWW.SILVERADORESORT.COM

AMERICAN FILIPPI’S PIZZA GROTTO For over 15 years, Filippi’s Pizza Grotto has been one of Napa Valley’s favorite Italian restaurants among locals and visitors alike. Best known for its extensive pizza menu, their dinner entrées include traditional Italian favorites such as Veal Scaloppini, Eggplant Parmigiana and Linguini with Clam Sauce. Soups, sandwiches and gluten-free options are also on the menu.

FOOD & WINE 2022 103

C CASA Offering reimagined Mexican cuisine, C CASA features fresh food crafted with nutrient-packed ingredients sustainably sourced. Handmade tortillas are made from 100% USA grown, non-GMO, organic white corn. C CASA offers a modern and fine casual approach to tacos, salads, quesadillas and rotisserie meats. And everything is 100% Gluten Free! Vegetarian/Vegan offerings available. PUBLIC MARKET // 610 1ST ST., NAPA // 707-226-7700 // MYCCASA.COM

ASIAN FUSION NAPA PALISADES SALOON Located in downtown Napa, Napa Palisades is a local gourmet grub pub serving American comfort food with a twist. Their full bar serves up their own Napa Palisades Beer Company house brews, over 30 local craft beers and many guest taps. They boast 16 big screen TV’s, weekend brunch and a popular happy hour.

AMERICAN AT SI LV ER AD O RE SO RT AND SP A THE

635 FIRST ST, NAPA // OXBOW DISTRICT // 707-254-9700 // REALCHEESEPIZZA.COM ITALIAN NAPA NOODLES Eiko’s sister restaurant, Napa Noodles, is an Asian Pa cific Rim-style restaurant that fuses the delicious taste of Asian noodles with Napa Valley cuisine. Specialties include house-made noodles, savory soups, slow-roasted meats, seasonal salads, duck, flavorful rice dishes, Asian beers, Sake, and local wines.

AMERICAN THE GRILL AT SILVERADO A one-of-a-kind Napa Valley restaurant, serving breakfast, lunch, dinner and bar appetizers, The Grill at Silverado features Wine Country Cuisine, emphasizing fresh and sustainable products. Just minutes from downtown Napa, the Grill overlooks one of the most beautiful golf courses on earth and offers a respite from the daily routine for everyone who visits.

1000 MAIN ST, NAPA // 707-492-3399 // WWW.NAPAPALISADES.COM

OXBOW

WINTER 2019 Tuck Beckstoffer In Pursuit of Excellence Jack London Square: Oakland’s Urban Wine Country Atlas Peak AVA Uncompromising,RuggedBeauty BRING NAPA VALLEY to YOUR FRONT DOOR subscribe TODAY NAPAVALLEYLIFEMAGAZINE.COM/SUBSCRIPTIONS/ 1 YEAR • 6 ISSUES $12 // 2 YEARS • 12 ISSUES $19 // 3 YEARS • 18 ISSUES $25 McClenahanBobbyPhoto

707.391.5950

What does the future hold? With the current lack of groundwater, 2022 is sure to be a wild ride.

Tony’s reputation is built on value-added services, ranging from assisting in the creation of wine brands, grower relations of wine grapes, and more. His main territory is in the North Coast but is known to branch out across the broader Bay Area region and the greater California landscape. Tony approaches with crucial area knowledge giving his clients a high degree of confidence and customer experience when they engage his services. Tony has spent the last two decades building ironclad relationships, and much of his business comes from word of mouth and referral.

// DRE #01406167 // 109 Mill St., Healdsburg, CA 95448

The NorCal Vineyards Team, managed by 3rd generation grape grower Tony Ford, has represented buyers and sellers of vineyards, wineries, land and estates in Napa, Sonoma, Mendocino, and Lake County for over 19 years. Tony has transacted over $650 Million dollars in sales volume specializing in agricultural assets, vineyards, land and estates.

For more information on the vineyards and wineries we represent for sale please visit our website at www.norcalvineyards.com

A 119 acre property on the banks of the Russian River with a 5,550 Sq.Ft. custom estate home built in 2010. 60 acres planted with a shop, guest house, and more. // $4,100,000 A 90 acre property featuring 62+/-acre planted to vineyard with 10 year yield and an average of 7+ TPA. Includes a new 3 year Grape Purchase Agreement // $2,450,000

But the question remains: Will low yields from 2021 rebound or will continue in 2022 and only further increase demand?

Since the fall of 2021, demand for vineyard ground has ramped up as water resources are scarce and the state is threatening to curtail water rights. As a result, bare ground values are also ramping up with Sauvignon Blanc being the hottest trending varietal. Historically, Lake County has been used as a wine blender but more recently, it has become a sought-after terroir for Red Hills AVA Cabernet Sauvignon and Big Valley AVA Sauvignon Blanc. It is also becoming an investment hotspot as planting contracts are available in the market as are 1000+ gallon per minute agricultural wells. For prospective buyers and investors who have access to water and plants, it’s a great time to expand.

From the $900,000s Ascend at Hamilton Field

the

rights

in order to be eligible for any

Call/Text to Learn More: (707) 657-3353 TerraceRoundBarn.com

From the $700,000s Terrace at Round Barn Call/Text to Learn More: (415) 214-4689 CityVenturesNovato.com

referral

for details.

Take It Outside With indoor/outdoor living spaces, many community amenities, and surrounding open areas with trails for walking, biking and hiking, you’ll find your dream home with City Ventures. Now open. All renderings, floor plans, and maps are concepts and are not intended to be an actual depiction of the buildings, fencing, walkways, driveways or landscaping. Walls, windows, porches and decks vary per elevation and lot location. In a continuing effort to meet consumer expectations, City Ventures the right to modify prices, floor plans, specifications, options and amenities without notice or obligation. Square footages shown are approximate.

*Broker/agent must accompany and register their client(s) with the onsite sales team on their first visit to community broker fee. Please see your Sales Manager ©️2022 City Ventures. All reserved. DRE LIC # 01979736.

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