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The art of wine tasting and eating in the Napa Valley

By Wink Lorch
The Napa Valley has been renowned for its wine tourism offering for several decades. Even if for years many European wine producers have provided a welcoming caveau or weinstube where customers could taste their latest wines, it could be said justifiably that Napa invented wine tourism as an industry.

According to Wikipedia the valley receives around 4.5 million visitors each year. The proximity of Napa to San Francisco and other populous parts of the Bay area like Oakland is part of the reason for the high visitor numbers, but so is the gorgeous Napa Valley scenery, including the nearby beautiful Pacific coastline, responsible for creating the fog that is one of the biggest factors contributing to the high wine quality in the valley.

Pacific coast

The Pacific coast north of San Francisco ©Wink Lorch

As always, though, it’s the people that matter most in driving the wine tourism industry here, and the people behind the wineries of Napa, which now number over 400 (with more than 120 open to the public), are some of the most dedicated, diverse and driven that you could ever meet. The Napa Valley winery owners create diversity not only in their wines, but in their winery architecture, art installations, cultural and gastronomic events, and it is this kaleidoscope of wine, food and cultural activities that makes the valley somewhere that many people want to visit over and over again.

I was in Napa in February for the annual Professional Wine Writers Symposium, the second time I’ve attended (last time was in 2008). Although not really an occasion where there is much time to visit wineries, I managed two visits, one to Peju Province Winery, sponsor of the Fellowship that I won* to attend the symposium, and the other to Cakebread Cellars, as part of the symposium programme.

Peju winery

The entrance and tower at Peju ©Wink Lorch

The Peju Province welcome
Walking through the most beautiful sculptured archway from the car park and then joining Herta Peju to wander through the mesmerizing garden in front of the winery could not have been a better start to my visit. Peju was one of the early small scale wineries in the Napa Valley, founded in 1983 by Tony and Herta (known as HB) Peju, today joined by their daughters, and the winery has remained relatively small and exclusive, whilst always welcoming visitors.

Everything seems personal about a visit to Peju, whether you are a seasoned professional or on your first ever winery visit (as were two local Napa residents were that I met whilst there). The emphasis is on making you feel part of the winery, encouraging you one day to return.

The beautiful and distinctive pale pink tower, seen from the main Highway 29 through the Napa Valley, is set perfectly within the gardens and in sight of the vineyards. Going through into the tower from the main tasting area you find more beautiful works of art and sculptures, some pieces available to purchase. But, you also get to see a working boutique winery from the viewing gallery, with clear explanatory panels explaining the different stages of wine production.

With the exception of the unusual pale red, slightly sweet and highly popular ‘Provence’ blend, the range of wines is resolutely Napa Valley, with an emphasis on Bordeaux red varieties. All the vineyards are farmed sustainably with some converted to organics, and winemaking is handled by a highly experienced winemaker Sara Fowler. I particularly enjoyed their Cabernet Franc, and also a relatively new blend named Fifty Fifty from equal parts of Merlot and Cabernet Sauvignon.

Herta Peju

HB Peju ©Wink Lorch

Peju is open every day of the year except Christmas and Thanksgiving Days, and no appointments are needed for the basic tastings of the range, which Peju’s educators take tasters through. A range of further tours and tastingscan be reserved, including at certain times of the week an interesting educational winery tour with a tasting of the same wine from two different barrels. All details are on their comprehensive website that seems to reflect the attention to detail I saw everywhere at the winery.

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The Cakebread Cellars food and wine experience
Cakebread is a family owned winery close to Peju between Rutherford and St Helena, established in modern Napa’s early days in 1973. Today Bruce Cakebread is the CEO overseeing this mid-sized winery. Cakebread has a passion for wine and food parings, and for encouraging healthy eating, and has been a pioneer in offering culinary events since the 1980s, with a resident chef and culinary director, Brian Streeter overseeing the events alongside writing books, running classes etc.

Wine and food pairingIn particular Cakebread work with locally-based food purveyors such as Steve Sando of Rancho Gordo beans whose so-called ‘heirloom beans’ grown by Steve from seeds sourced in Mexico (where his purchases enable bean farming families to make a living) formed the basis of four delicious wine and food pairings. What fun we had ‘gassing’ about these matches! And, fun is what the Cakebread family want tasting their wines to be.

Our fun continued with a superb lunch of two courses based around locally raised ducks from one of only 14 duck farms in the whole of the USA. There followed a range of delicious cheeses from the Point Reyes Farmstead in nearby Petaluma including an unpasteurised blue, aged for longer than the minimum 60 days required by USA rules for non-pasteurised cheese.

The food did not detract from an excellent range of red wines enjoyed at both the food and wine pairing tasting and the lunch, all showing a balance of fruit and structure necessary to match with food. And, despite being brought up in the successful family business, Bruce showed that wonderful character of humility, always ready to learn and discuss new things, so typical of Napa Valley wine producers.

Cakebread is only open by appointment, but offers a range of enticing visits including the chance for wine and food pairing on certain days of the week. All details on their website.

Food heaven but traffic hell
With the high visitor numbers coming to the Napa Valley, there is one extremely positive bi-product and one negative. The positive is the sheer number of excellent restaurants in and close to the key towns of the valley, especially in St Helena. I was hugely impressed by meals at Brassica, Tra Vigne and Farmstead, and find it hard to imagine experiencing a bad meal in the valley.

The negative is the sheer weight of traffic in Napa. If you are planning a visit, then try to avoid the peak summer months, but even out of summer, try to avoid weekends if you can. And, finally, even if you are visiting wineries on Highway 29, then at the beginning and end of your journey drive instead on the much quieter, and frankly prettier Silverado Trail, running parallel to the east.

To find out more about visiting the Napa Valley there is a wealth of information on the Napa Valley Vintners Association website and on the independent Wine Country Getaways website.

* My thanks to Peju who sponsored my Fellowship to attend the symposium. Also thanks to the Napa Valley Vintners Association and to the gorgeous Meadowood Resort who jointly host the symposium and where I was lucky enough to stay.

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2 Responses to The art of wine tasting and eating in the Napa Valley

  1. Terry Hall says:

    Hi Wink,
    Thanks for the nice story…and here’s a local tip on the traffic…here in Napa Valley we put up with the traffic rather than pave over some of the very best farmland in the entire world–we became the first-ever agricultural preserve in the US in 1968. A good bit of the traffic is the wine and support industries as well as visitors. So, the tip…avoid mornings from 7-9am when vineyard and cellar crews (along with school buses and everyone else) are heading to work…and from 3-5:30pm when evenyone is heading home…the rest of the day during the week is retty much free sailing…cheers!

  2. I’ve been to 114 wineries in the Napa Valley (thus far). To avoid traffic I try to visit the Napa Valley during the week or I use the Silverado Trail as much as possible as it has only 2 restaurants and none of the in-town traffic as highway 29. I also arrive early just before the wineries open so I can take photos of wineries and vineyards without the crowds. And if there is a limo or a tour bus at a winery I just keep on driving…

    Erik Wait
    California Wine Tasting Adventures

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