Burgers at the Picazo Cafe in Sonoma. (Courtesy photo)
Salvador Chavez Sr. begins his days at 3:30 a.m., making breakfast pastries for his family-run restaurant in Sonoma. And while his raspberry twists and apple cinnamon rolls are excellent, it’s “Don Chava” — his nickname — that regulars come to see each morning at Picazo Cafe(19100 Arnold Dr, Sonoma).
“He’s always telling jokes,” said his son, Salvador Chavez Jr., in the cozy dining room of the century-old roadhouse on Arnold Drive. “When he’s not here, people get worried. They ask, ‘Is your dad OK?’ and I tell them, he’s just on vacation.”
The Chavez Family: Sal Chavez (left) with his wife, Kina Chavez, his parents Kris and Sal Chavez, and sons Maximus and Sal. Chris Chung/PD
Chances are, however, you’ll find at least one family member at the 26-seat restaurant at all times, either working the counter, serving, manning the charbroiler or making their lineup of special sauces. Aunts, uncles, cousins, kids and parents are all part of the multigenerational machine that has made Picazo into a well-trodden community destination.
“This is where the American dream really kicks in for us. I take it all very seriously,” said Sal Jr., who manages operations at the restaurant in addition to running his own spirits company and sitting on the city school board for many years.
“My parents crossed illegally, all with separate ‘coyotes’ (those paid to bring immigrants across the border). It wasn’t until my parents were reunited with my baby sister that they all realized the danger and effort they took for that dream. I want to honor that,” he said.
Don Chava Burger at Picazo Cafe in Sonoma. Heather Irwin/PD
Though his parents and sister are now citizens (Sal Jr. was born in America), their border crossing from Mexico in 1984 is still an important part of the family’s heritage. Working first at a dairy farm in Bodega, Sal Sr. and his wife, Kris, have been caretakers at a Sonoma Valley estate for nearly two decades, and live on the property.
Picazo, which opened in 2008, was actually an idea for a side business — a simple deli — where workers could grab a breakfast burrito and coffee starting at 5 a.m.“This place for my parents was a peace of mind for the future. It was a feeling that they will always have something that is ours,” said Sal Jr.
Armed with a rough business plan and a $40,000 business loan, Sal Jr., who was then an economics major at Sonoma State University, figured his brief experience working at a coffee shop on the plaza in Sonoma would arm him with all he needed to know to run a deli. Or at least an espresso machine. Not so much, he recalled, but he’s learned on the job. It was his dad’s idea for weekend burgers on a simple home grill outside the restaurant that turned out to be a pillar of their current success.
“We just pulled up the grill outside on Saturday and Sunday and made burgers and fries,” said Sal Jr.
They sold 40 or 50 burgers every weekend. The secret: “Constantly seasoning, flipping, it was always messy but delicious,” he said.
Now, the grill has disappeared, a charbroiler has been installed in the kitchen and the grill master’s spatula handed over to an uncle. What makes the burgers special are the homemade sauces, including his mom’s Picazo sauce (made with garlic, mushrooms, chipotle and sour cream), that add to the wow-factor of the lengthy burger menu.
Sal Jr., who got his kitchen training working for Ed Metcalfe of Shiso, has worked with his family to expand the menu even further, adding things like organic veggie bowls, avocado toast (named for his wife, Kina, who manages the restaurant), acai berry breakfast bowls and smoothies along with mahi-mahi fish and chips, baby back ribs and the signature must-have, the Don Chava burger made with grass-fed beef, pulled pork, pepper jack cheese, jalapeños, pickled red onion and spicy Picazo sauce.
“The special thing about this place is that it’s not all that special. It’s not fancy, but everyone here is really invested and wants to see things go right,” said Sal Jr., who admitted the parking around the restaurant is pretty awful. With just a handful of spaces in front, uncomfortably close to the street, on weekends, cars simply find a spot somewhere nearby.
“I see all the cars parked here, and all the ridiculous things people have to do to get here, and it makes me smile. I can’t imagine what it would be like with even pavement and good parking,” he said with a chuckle.
Nationally-recognized Indian chef Niven Patel is helming a farm-to-table menu at Bollywood Bar & Clay Oven that, even in previews, was inspired. Indian spices that line the pantry of the young chef’s pantry are meticulously sourced from a small village in the Indian state of Gujarat, Patel’s home region. This isn’t window-dressing, but a passion for ingredients that Patel has (literally) cultivated on his Florida farm, Ranchopatel including fresh turmeric, mangoes, and other Indian ingredients.
Niven Patel at Bollywood Bar & Clay Oven. Courtesy photo: Facebook
We got a preview recently, and were especially impressed by dishes like Crispy Cauliflower with paneer and pickled shitakes; Shortrib Uttapam (think savory pancake); Tumeric Marinated Rockfish with Coconut Curry — even simple chicken tikka masala is given a makeover. We’re talking game-changers here. Patel will hand over daily restaurant operations to two of his chefs de cuisine who have moved to Sonoma County from Florida.
Adding to the all-star restaurant lineup, cocktail heavy-weights Scott Beattie and Andrea Mota are going all in on Indian-inspired libations like the Bardoli Buck (vodka, raw turmeric, ginger, lime, bitters, soda) and Gujarati Swizzle (gin, elderflower, lemon, Buddah’s hand, verbena, coconut milk, ginger beer).
Pani Puri at Bollywood Bar & Clay Oven. Courtesy photo: Facebook
The Chandi Hospitality Group is behind the restaurant’s revamp, taking a very personal interest in bringing elevated Indian food and hospitality to the county. The owners of several downtown Santa Rosa restaurants were inspired by the family’s roots in the Punjab region of India as well as their experiences as California restaurateurs.
Niven Patel and Sonu Chandi at Bollywood Bar & Clay Oven. HI/PD
“Our foundation is rooted in the Indian concept of ‘mehmaan nawazi’, a heightened sense of hospitality and welcoming energy to all who come through our doors,” said a press release about the restaurant’s opening. Chandi Hospitality Group owns Stout Bros., Beer Baron, Bibi’s Burger Bar and the former County Bench (now Bollywood Bar & Clay Oven) as well as several Mountain Mike’s pizza restaurants.
Expect a soft launch in mid-October and a larger roll-out later in the month.
Bollywood Bar & Clay Oven, 537 4th St, Santa Rosa.
Halloween is fast approaching. Before you know it, it’s the end of October. If you need an incentive to get a jump on that costume, how about a night out on the town with vino, good eats, and a wine country take on the classic whodunit?
Just in time for the haunting holiday, the Napa Valley Wine Train is rolling along the rails with its Murder Mystery tour. The evening event, described as “real life theater,” features characters roaming the vintage cars, providing clues as they create menace on the rails.
Riders are transported back to 1915; San Francisco has risen from the devastation of the Great Earthquake and Fire of 1906, and Napa and Sonoma wine country is making a name for itself. The Grand Duchess Anastasia Petrovska Nybom, a Russian aristocrat, is the widow of “the owner and promoter of the Inglenook winery.” Senator Thurston Desmond III, is a corrupt U.S. Senator who is somehow both “for and against Prohibition.” Miss Valerie La Veaux is a captivating actress that stars in a mystery film entitled, “The Bottle Breaks.” Lt. Max Hohenberg is a Navy lieutenant who, while on leave, is serving as “the head winemaker for the Charles Krug Winery.”
Bring your best sleuthing skills to Napa Valley, and use the evening as an excuse to get into character as you don an early 20th century costume. Event attendees work in teams to solve the murder mystery onboard the train – they are welcome to ask questions; but you just never know if a character is telling the truth… An added perk: getting dressed up ensures you’re ready for whatever parties Halloween throws your way. And remember, there will be wine. Lots of wine.
The Murder Mystery Wine Train rolls along the tracks before and after Halloween, on Friday, October 19th, and Saturday, November 17th. The evening lasts around three hours; the train departs at 6:30pm, and returns around 9:30pm. (It’s recommended guests arrive by 5:45pm; the fun kicks off at the station before the train departs.)
Tickets start at $195 per person and include a welcome glass of sparkling wine, and a three course meal including options like Sliced Roasted Tenderloin of Beef, Brown Sugar Glazed Port Tenderloin, Lemon Thyme Roasted Chicken, and Kale & Quinoa Salad. Parties of two may be seated at a table for four with another party of two. 1275 Mckinstry Street, Napa, 707-253-2111, winetrain.com/events/murder-mystery
Street tacos at Bird and Bottle in Santa Rosa. Heather Irwin/PD
Santa Rosa’s Bird and Bottle has a new happy hour, and its something to chirp about because everyone knows that owners Mark and Terri Stark know their way around a creative cocktail menu.
From 3 to 6p.m. Monday through Thursday, you can get a Tito’s vodka martini or Espolon Reposado Tequila margarita for $4. Wines are $6 and specialty cocktails like the Shiso Pretty (vodka, spiced pear, shiso shrub, and lime) are $6.
Margarita at Bird and Bottle’s Happy Hour in Santa Rosa. Heather Irwin/PD
But it’s the happy hour street tacos that really have us abuzz. Just two bucks gets you a hearty handful of corn tortilla-wrapped smoked pork shoulder, housemade pastrami, Korean chicken thigh or fried cheddar cheese curd taco with spicy crema, sprouts, and slaw.
If you’re doing the math, that’s just $8 for a hearty snack or, in our case, dinner. There’s also $2 beers and 32oz growlers of Henhouse Saison, Russian River Redemption and Shattercone IPA for $10. The patio is still plenty cozy, so party on. And on. And on. At least until 6p.m.
It’s hard to dine out these days without seeing at least a couple of people hovering with smartphones over their plates. Taking a bite before it’s been immortalized on Instagram is pretty much a cardinal sin. Gone are the days when a well-thumbed copy of Zagat served as the restaurant bible. Today, #foodtrends and #foodporn are the new guiding principles. But, in the ever expanding Instagram universe, it’s hard to keep track of what’s new and what’s old: one day, unicorn cake and cloud eggs are hot; the next, they’re not. To give you a taste of the latest foodie fad, we’ve rounded up the new kids on the block: the hottest Instagram food trends (at least at this particular moment) and where to find them in Sonoma County. Click through the gallery above for all the #yummy details.
Al Pastor and Chicken Tacos served at Juanita Juanita on Arnold Drive in Sonoma, Wednesday, November 26, 2014. (Crista Jeremiason / The Press Democrat)
Sonoma County has its fair share of blockbuster restaurants and Michelin stars but, like everywhere else, the best way to dine out (at least for those of us with average bank accounts) is to eat like a local. While the hotspot du jour might be appealing, the neighborhood restaurant is where you really get a sense of the local culture and cuisine. The food may not be buzzworthy, but you can count on getting a decent meal.
To help hungry travelers and food enthusiasts navigate to the best hidden gems in Sonoma Wine Country, we asked readers, chefs, friends and people in the know to share their most-trusted haunts. Click through the above gallery to find some of the best under-the-radar restaurants Sonoma County has to offer. And please add your favorite spots in the comments below.
There’s certainly no shortage of “best” restaurants in Sonoma County, a region known as much for culinary excellence as it is for the quality of its wines and the beauty of its landscape. So in a way, the task was simple as we selected local chefs and restaurants that continually offer up dishes beyond compare.
Yet even as we wrote why a specific restaurant deserved special praise (drooling a little along the way), it was hard to keep our minds off that little corner bistro that serves a great Reuben, the popular cafe with that perfect little salad, or an always-full restaurant that somehow fell off the radar. That’s part of what makes Sonoma so special — there are surprising food finds to discover around every corner.
In the above gallery we present 50 of our favorite restaurants for everyday eats, special occasions, family outings, and quick bites. Below, we’ve listed “Crowd Pleasers” (burgers, pizza, Mexican and more) and Best Butcher (it’s a tie!).
Crowd Pleasers
The New Yorker Pizza at Tony’s of North Beach at the Graton Resort and Casino in Rohnert Park. (Photo by Alvin Jornada)
Best burgers, best pizza…them’s fighting words, considering how many top-notch restaurants we have in Sonoma County, and how fiercely loyal food fans are to their regular hangouts.
Still, there are spots where the staples truly shine, and if you haven’t yet tried these mouthwatering marvels, you owe it to yourself to skedaddle in right away. See if you don’t find some new favorites, too.
Burgers: Mike’s at the Crossroads, Cotati: Boasting 17 kinds of burgers, these big, beautiful, near half-pound monsters promise bliss for any appetite. Maybe you crave a Krush, topped in sautéed mushrooms, Swiss, onion, garlic, and Zinfandel glaze. Or you might want to fire up with the 987, sizzling with diced green chiles, jalapenos, black olives, onions, roasted red peppers, and pepper jack. Or you may dig in a bit daintier, with the Belle, topped in sautéed red onions, fresh basil, rosemary, and crumbled Nauvoo blue cheese. Whatever you choose, plan for crowds in the 10-table eatery with a dozen bar stools beneath an enormous mural of a bull’s head snorting, “One Mean Burger.” 7665 Old Redwood Highway, Cotati, 707-665-9999, mikesatthecrossroads.com
Pizza: Tony’s of North Beach, Rohnert Park: Tony Gemignani became an international star for his San Francisco restaurants, and five years ago, he shared his magic with a new Tony’s at the Graton Resort & Casino. Featuring eight styles of pizzas made in four different ovens (wood-fired brick, gas brick, electric brick, and electric stone), the lengthy menu tempts with delicate, charred Napoletana, classic Italian/Americana, thin-chewy New York, thick and rectangular Sicilian, California thin-crust-style, and glutenfree pies. Portions are huge, flavors are rich and bold, and ingredients are premium, such as handcrafted mozzarella and burrata, San Marzano DOP tomatoes, and housemade sausage. A bonus: while you have to wait in line at the SF locations, the casino spot is still somewhat of a locals’ secret, with tables at the ready. 630 Park Court, Rohnert Park, 707-588-7741, gratonresortcasino.com
Japanese: Hana, Rohnert Park: It’s set in an unassuming strip mall, but open the heavy wood front door and you’ll discover chef-owner Ken Tominaga’s spectacular sushi, traditional wafu (pure, clean) cooking, and a truly impressive sake selection. Authentic cuisine shines in seasonal specialty fish like house-cured saba mackerel and kamatoro (succulent, fatty tuna), chawanmushi custard with shrimp and scallops, and prime steak sent out sizzling on a Mount Fuji stone. The raw wood décor and sommelier service adds to the elegance. 101 Golf Course Drive, Rohnert Park, 707-586-0270, hanajapanese.com
Mexican: Barrio Fresca Cocina Mexican, Sebastopol: This new spot in the Barlow blends casual, order-at-the-counter service with high-end regional dishes crafted from organic seasonal ingredients. That means owner Carlos Rosas features homemade GMO-free California corn tortillas and produce from local farms, resulting in captivating bites like red corn tortillas topped in potatoes, handmade chorizo, scrambled eggs, pumpkin seed, melted cheese curds, arugula, and salsa de chile Morita; or a pork belly torta smothered in chipotle aioli, pico de gallo, and peppery arugula. What’s not to love about such fancy food in such friendly surroundings, and extra warm touches like free homemade chips, salsa, and fiery hot sauce? 6760 McKinley St., #120, Sebastopol, 707-329-6538, barriobayarea.com
Wine Country Cuisine: Barndiva, Healdsburg: The sophisticated spot looks Sonoma Wine Country with its luxurious mahogany barn setting and lush garden patio. Chef Ryan Fancher sources Sonoma, too, with partner farms like Bellwether Farms, Early Bird’s Place, Mix Garden, and Preston Farm & Winery. California cuisine is creative and clean, shimmering in bites like crispy duck leg confit with marble potatoes, poached quail egg, olive tapenade, fennel, and haricots verts. 231 Center St., Healdsburg, 707-431-0100, barndiva.com
Deli: Mac’s Deli & Cafe, Santa Rosa: There’s good reason this 1952 institution is the oldest continuing breakfast and sandwich café in Sonoma County. The mere thought of the sumptuous overstuff ed omelets and sandwiches get folks salivating, and anyone who can polish off an entire plate well deserves the happy food coma they’re guaranteed. Start the day with a lox, cream cheese, and onion omelet with crispy hash browns and pumpernickel toast, then segue into a hearty lunch of pastrami and egg salad on rye. It’s hard to beat the cheerful combo of a hot corned beef Sammy including a choice of salad and glass of tap beer, either. 630 4th St., Santa Rosa, 707-545-3785, macsdeliandcafe.com
Pub Fare: Woodfour Brewery, Sebastopol: Yes, beer is a food group in Sonoma County, with its proliferation of craft breweries, many of which offer good eats, too. At this hip, lively place, brewmaster Seth Wood rotates beer styles and provide guest taps for other local producers. The kitchen takes the same jaunt, hosting pop-ups that lately have featured Mexican food. Really delicious Mexican food, like pork al pastor laced with chiles, sea bass tacos, bass ceviche, gooey cheese enchiladas, and fluffy chicken-green salsa tamales handmade by chef Maria. Just the thing to go with the brewery’s saison, farmhouse, and sour beers. 6780 Depot St., Sebastopol, 707-823-3144, woodfourbrewing.com
Vegetarian/Vegan: The Drawing Board, Petaluma: Eating plant-based foods is such a “thing” these days that chefs treat meatless cuisine as an art. Even kids and hardcore carnivores love it, when it’s done as masterfully as it is at this chic Petaluma bistro. Owner Rosie Wiggins artfully mixes in vegetarian/ vegan among other animal- protein dishes, sometimes crossing into hybrids like the signature carrot lox. The result is wow, bringing carrots smoked, rolled in nori and smoked sea salt (like salmon, see?), then baked and sliced atop veggie cashew cream cheese on toast with baby greens. 190 Kentucky St., Petaluma, 707-774-6689, tdbpetaluma.com
Best Butcher – It’s a Tie!
Charcuterie platter at Thistle Meats in Petaluma. (Photo by Heather Irwin)
Thistle Meats, Petaluma: With years of study as a salumist and butcher, chef Travis Day of Thistle Meats is a chef’s chef — working his way up the kitchen ladder with the kind of intense focus and passion that results in 25 journals filled with business plans and recipes, traveling to 20 countries with his chef’s knives and developing a resume that includes some of the best restaurants in the world. To say he’s obsessive about meat is an understatement. “I used to cure duck prosciutto in the rafters and stay up until 3 a.m. translating old French cookbooks,” Day says. With whole animal butchery, salumi, and the county’s best ham and roast beef sandwiches (which we don’t say lightly), Thistle is my choice for top butchery. 160 Petaluma Blvd N, Petaluma, 707-772-5442, thistlemeats.com
—Heather Irwin
Journeyman Meat Co., Healdsburg:Peter Seghesio of Journeyman Meat Co. looked to his Italian heritage, and studied whole-animal butchery and salumi-making in Italy before opening this gorgeous shrine to meat last summer. And certainly prime meats star at the combination butcher shop, salumi counter, and wine bar just off the Healdsburg Plaza. Still, I adore the fresh sausages the most, crafted from Seghesio’s family recipes and sizzled in the wood-fired oven behind the display counter. The pork beauties include lavish flavors like Sicilian-style Terrona imbued with Parmesan or Il Bustino, studded with bacon, all offered as sandwiches — or my favorite, in a trio selection on a wood board laden with mustards, arugula, and pickles. Hog heaven.404 Center St, Healdsburg, 707-395-6328, journeymanmeat.com
— Carey Sweet
Journeyman Meat Co. owner Peter Seghesio chats with a customer. (Photo by Chris Hardy)
Metholodogy
Sonoma Magazine dining editor Heather Irwin, restaurant reviewer Carey Sweet, and senior food writer Diane Peterson – in collaboration with our team of editors – selected the 50 best restaurants in Sonoma County based on a year’s worth of restaurant visits, reviews, and chef interviews. We also sought opinions from some of the county’s notables to get a sense for their go-to local haunts. And we look forward to hearing about some of your favorites in the comments.
What happens when a winemaker and a brewer walk into a bar? Well, here in Sonoma County, they come up with a plan to add hops to wine, and use wine barrels to make beer.
Sonoma County-based Murphy-Goode Winery and St. Florian’s Brewery recently unveiled a unique partnership, which has been more than a year in the making. Inspired by the deep agricultural roots of grape growing and hop cultivation in their home region of Sonoma County, winemaker David Ready Jr. and brewmaster Aron Levin have crafted a limited beer and wine duo consisting of a dry-hopped Sauvignon Blanc and a barrel-aged lager.
“Hops and grapes have coexisted in Sonoma County since the 1850s. It seems winemakers have always been big fans of beer, and vice versa, so we thought it would be really unique to combine those two areas of craftsmanship,” said Ready.
Murphy-Goode’s Dry-Hopped Sauvignon Blanc – a light, crisp wine with tropical fruit notes – features Citra hops, which add a new dimension to the wine as well as additional nuances of citrus aromas and fruit flavors. In a similar vein, St. Florian’s has brewed a light, crisp lager (also infused with Citra hops) that has aged just long enough in Murphy-Goode’s Sauvignon Blanc barrels to balance the oak and lingering, fresh, juicy fruit flavors with the Citra bite.
“Dave and I both agreed that using Sauvignon Blanc as the base of the project made sense, since there are similar flavor profiles between the wine and Citra hops, which I love to use in my beer,” said Levin. “When we hit on the idea of aging a Citra-hopped lager in wine barrels, and then again implementing Citra hops by dry-hopping a wine, we thought it would work well.”
The end result of the collaboration is a wine and beer duo that can appeal to both beer and wine fans. The Murphy-Goode Dry-Hopped Sauvignon Blanc and St. Florian’s Brewery Barrel-Aged Lager is available for a limited time at select Bay Area retailers, including Penngrove Market, Molsberry Market in Santa Rosa, and Oliver’s Market in Windsor, Santa Rosa, and Cotati. A celebration where guests can try the beer and the wine will be held at the Oliver’s Market taproom in Windsor on September 28th, 2018 from 5 p.m. to 7 p.m.
Tilted Burger from Wishbone restaurant in Petaluma. (Chris Hardy/Sonoma Magazine)
Just about every menu has a version of America’s favorite food, because we demand it of restaurants from haute to humble. There are burgers topped with fried eggs, kimchi, stinky cheese and tapenades. There are fat burgers, thin burgers, juicy burgers, dry burgers and burgers we don’t even know how to categorize. We’ve tasted dozens of contenders throughout Sonoma County. And we’ve chosen six favorite bun-patty-bun combinations along with more humble “regular joe” burgers, wacky burgers and even meatless burgers. It was a tough job. You’re welcome.
Click through the gallery above for all the juicy details – and check out the fan favorites below. Did we miss one of your favorite burgers? Let us know in the comments.
FAN FAVORITES
The daunting task of trying to taste all of the county’s top burgers isn’t one to be undertaken alone (at least that’s what my doctor said). So, we shouted out to our social media friends to see what burgers they craved in Sonoma County, and what burgers we may have missed altogether. Overwhelmingly, they came through with a list of more than 185 suggestions. Here are some favorites we had to include.
River’s End Restaurant both the hamburger and the lamb burger. Tasty over the top. —Rick
At Twist Eatery in Forestville, they make a crazy good burger called The Bomb. And they even have an out-of-this- world veggie burger, aptly named The Vegetarian. My mouth is watering just thinking of their burgers. — SJ
Cowboy Burger, The Healdsburger— Viveka
Pongo’s Kitchen & Tap has awesome pow-pow spicy burger— Jennifer B.
I’m always blown away by The Toad in the Hole Pub’s burgers (especially with blue cheese). It’s definitely my favorite burger in town. —Kate P.
The Casino (in Bodega) has a good inexpensive burger! —Samantha R.
Swiss Hotel in Sonoma, The Lucy Burger! — Jennifer B.
Phyllis’ Giant Burgers, Highway 12 — Kerry H.
The brisket burger at Apple Junction is different and tasty — Chris H.
Hamburger ranch and BBQ in Cloverdale — Hila
CRICKLEWOOD! Cooked medium rare. Can only get at lunch. — Kris A.
Happy Dog in Sonoma makes super good char burgers and it’s totally an old dive. — Jess
My favorite is at the Willowbrook ale house in Petaluma, you know, “had a great burger lately … with fries?” Very fresh and right down to business, no monstrous, onion-ring-touting, sauce-spilling gimmicks, just pure awesomeness. And great fries too. — Brent M.
*Love* the bunless Kobe burger with brie at Saddles Steakhouse in Sonoma! — Rita
There are times when a budget holiday just doesn’t cut it: a honeymoon, an anniversary getaway, a 50th birthday trip – these are all occasions that deserve making a splurge on. And in Sonoma and Napa Wine Country there’s plenty of ways to spend your hard earned dollars. But before you take out your checkbook or credit card, you’ll want to make sure you will get the best bang for your buck; don’t settle for an expensive, but less than extraordinary experience.
To aid you in your quest for luxury, we’ve picked out eight local wineries that have curated tasting experiences that cater to discerning visitors. From exclusive behind-the-scene tours and immersive winemaking sessions to farm-to-table feasts with renowned chefs and vintners, click through the gallery above for your guide to the good Wine Country life.
