A Wine Trip
Monday, September 07, 2009
Crush Season in California:
If you have never experienced "Crush", harvest time in wine country, then you must book a ticket immediately for California. Chef and I take groups to Napa/Sonoma as often as we can to tour wine country. It is not a trip for the fair of heart. There are 5 grueling days of travel and wine tasting, as well as dining out and touring. As restauranteurs, we must investigate the wines to carry in our restaurant, so our guests are assisting us in discovering the best new wineries.
We’ve taken groups of 10-12 every year or so to California to taste wines. We avoid the larger tasting rooms, as we are not interested in widely distributed wines. We only offer small production wines in both of our restaurants and are always open to new labels. We have made amazing discoveries on these trips. For instance, we have acquired T-Vine Grenache, Martinelli Jack Ass Hill Zinfandel, Revolver Cabernet Franc, Page Stash and Le Nu Chardonnay during these visits.
A day in Wine Country:
I always wake up early, as my body is on Florida time. We stay at the Yountville Inn. It’s a beautiful hotel that feels like a spa. The first thing I do is step outside to stretch for my run and breathe in the scent of wine. I run through Yountville, by the gardens of The French Laundry Restaurant and through the vines of several wineries. It’s very quiet and the cleanest street I have ever seen. The sunrise is so colorful and is only outdone by the sunsets.
Breakfast is served in the main lobby next to the stone fireplace and picture windows look onto the lawn art of sculptures. Our driver Arman picks us up in the limo bus. We tried the actual limousine many years ago, but after wine tasting you don’t want to sit backwards going up and down mountain roads with your knees in your chest.
Our first stop is a winery that is not open to the public. Behrens & Hitchcock was a memorable visit, as we were tasting out of the barrel with Les Behrens and playing with his Jack Russell puppy. His facility is basically a warehouse next to the vines. It was clean and simple. No public tasting table and t-shirts for sale. Up the side of Mount Veeder we met with George Hendry of Hendry Winery. He is a left brain scientist type who is extremely patient in explaining his wine making philosophy. I learn a lot from that man every time I meet him. His knowledge is vast and his wine is delicious! Bryan Page provided a tasting in his warehouse in downtown Napa. Afterwards we had a great lunch in a tapas restaurant. We visit 2 more wineries before returning to the hotel to rest or play in the pool. Dinner each night is an adventure in culinary flavors. We have dined at The French Laundry, La Toque, Terra and Cyrus in Sonoma. We’ve had some great evenings!
The last evening we usually purchase cheeses, meats and olives from the Oakville Grocery and have a tasting of wines at the hotel poolside. Michael and I do all the planning for the trip including airline tickets and appointments. The only luggage you need is your i.d. and a credit card for wines you want to take ,.home with you. We do all the work.
We’ve visited in every season and it is always perfect weather in California. But, there is nothing like “Crush”. If you are interested in gathering your best travel buddies for this adventure, give me a call.
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