QuickEscape

28 Westways | January/February 2011 AAA.com

Try squirting a dab of mustardon the ceviche,” suggested thewoman standing next to me,who was garbed in a puffy

gold satin ball gown. Not wanting tooffend a stranger, let alone one wearingwhat appeared to be a fairy costume, Icomplied, applying a bit of Dijon to adelicate wafer topped with marinatedraw fish and popping it into my mouth.The odd combination was surprisinglytasty—the bold sharpness of the condi-ment blending with the citrus fishmarinade startled my taste buds. Mus-tard, I was learning, can add a splashof flavor to more than just a hot dog.

I came to this realization last Feb-ruary while mingling with more than700 bons vivants, food and wine mer-chants, and costumed actors (includingmy fairy friend) at the “Mustard Magic”gala at the Culinary Institute ofAmerica (CIA) at Greystone, a hugecastlelike structure in the heart of theNapa Valley. A budding oenophile since my first barrel tasting in Temec-ula several years ago, I’d traveled toNorthern California to savor a glass inthe region’s famed wine country.

Since it was my first visit to thearea, I thought the St. Helena eventwould be a good way to try wines from several local vineyards in oneplace. But as I moved through the sea of flashy evening gowns and suit jackets, a rich burgundy cabernetsauvignon swirling rhythmically in my

CLO

CK

WIS

E F

RO

M T

OP

: RO

BIN

RO

CK

EY

(2);

LEG

EN

DA

RYN

APA

VALL

EY.

CO

M

What Wine Goes With That?A first-time visitor finds Napa to be a feast for the sensesBY ROBIN ROCKEY

QuickEscape

>>> Napa is 50 miles north of San Francisco by car. Horizon Air flies four times daily (twice nonstop)

from Los Angeles International Airport (LAX: lawa.org/lax) to Charles M. Schulz–Sonoma County Airport

(STS: sonomacountyairport.org). Several airlines also fly from the Southland to Bay Area airports.

Getting There

Napa

(Clockwise from above) Vintners rely upon wildmustard plants to cover fragile grapevines, hencethe celebratory "Mustard Magic" gala at theCulinary Institute of America at Greystone.

glass, my mind wandered to somethingmore elemental—the natural beautyI’d witnessed on my way to the party.

To reach the Culinary Institute, Idrove the Silverado Trail about 20 milesnorth from Napa. A symphony of vi-brant yellow mustard flowers swelledin the vast spread of vineyards alongthe road, giving way to verdant moun-tains and providing sharp contrast torows of gnarled vines. I’d read thatmustard plants begin to grow wild each winter, and vintners employ themas a cover crop to shield grapevinesfrom frost, minimize erosion, andreplenish nutrients in the soil. Sincemy visit coincided with the region’sannual Mustard Festival, I expected tosee mustard—just not quite so much.

The pastoral scene caught me offguard. I’m used to the view around myOrange County home, where seeminglyevery usable inch of land is packedwith houses and condos. Here, therows of crops, protected by designthrough an agricultural preserveestablished in 1968, reminded me ofsummers spent on my grandparents’farm in Wisconsin. I marveled at thediversity of California’s landscapes.

For the next day, I’d planned atasting at Cade Winery. I drove upHowell Mountain along a narrow roadlined with manzanita trees that wound

past rows of cabernet sauvignon andmerlot vines. Cade’s marketing man-ager, Ryan Keith, awaited me outsidethe tasting room. “I want to show youwhat I call our map of the Napa Valley,”Ryan said. We walked across crunchygravel toward an imposing concretefountain that flowed into an infinityreflecting pool on the mountain’s edge.From my vantage point at 1,700 feet, Icould see almost the entire valley andmore shades of green than could fit ina box of Crayolas.

One reason I moved to Californiafrom Illinois three years ago was thatI fell in love with the scenery—the waythe sun illuminates the Saddlebacks,waves rush the beach, and lizardsscuttle up palm trees. But lately, I’dforgotten to slow down and simplyenjoy nature. Instead of hiking trails inCrystal Cove State Park like I used to,I was spending most of my time in awindowless cubicle or at the gym. Iinhaled deeply, allowing the crispmountain air to fill every inch of mylungs, and vowed to schedule a trekwith my hiking buddies as soon as I got home. W

WEB EXTRA AAA.com/westways

Travel green with our eco-friendly picks for

wineries, restaurants, and lodging in the

Napa Valley.

DOThe 18th Annual NapaValley Mustard Festival

(707-938-1133; mustardfestival.org)runs from January 29 through March 26. Events include “A Tasteof Yountville” and the opening“Mustard Magic” gala. The NapaValley Wine Train (800-427-4124;winetrain.com) offers severalsightseeing options with lunch,dinner, and/or winery tours. Enjoy a wine education class at WineSensory Experience (707-942-1194;winesensoryexperience.com; classesby appointment; $35 per person).

STAY Rooms in the HattBuilding at Napa

River Inn (rates start at $180, $300for Victorian rooms; AAA discountavailable; 877-251-8500; napariverinn.com) offer Victorian decor andinclude wine tasting and breakfast.The chic Avia Napa (rates start at$169; 866-644-2842 or 707-224-3900; aviahotels.com) offers easyaccess to tasting rooms and shops.

EATDon’t skip the cheese course at

The Restaurant at Meadowood(707-967-1205; meadowood.com), a fine-dining establishment on thegrounds of the Meadowood resortin St. Helena. Bottega (707-945-1050; botteganapavalley.com)serves Italian fare in Yountville. The Napa Valley has more than 260 wineries open to the public.Cade Winery (707-965-2746;cadewinery.com) in Angwin givestours by appointment. A designateddriver is a must when wine tasting.The chauffeurs at Pure LuxuryTransportation (800-626-5466;pureluxury.com) are friendly andknowledgeable.

For free TourBook information and

TripTik routings, visit your local

Auto Club branch or go to

AAA.com/travel.

QuickEscape

An expansive view of the NapaValley awaits visitors outside thetasting room at Cade Winery.

CE

SAR

RU

BIO

AAA.com29 Westways | January/February 2011