Vintage Napa Valley - hotels and restaurants - Recipe - Directory

Sunset, Oct, 2000 by Andrew Baker, Lora J. Finnegan

Napa Valley wine guide

The words Napa Valley conjure the image of a major wine region. Well, it is and it isn't. Napa Valley is certainly the most prestigious wine region in the United States, but it's nowhere near major when it comes to size. Amazingly, Napa Valley produces only 4 percent of all wine made in California.

But what a delicious 4 percent! From this 35-mile-long, 1- to 5-mile-wide strip of land come many of the most sophisticated and sought-after wines in America. The reasons for this are numerous.

Napa Valley is an ideal place to grow grapes. The climate is neither too warm nor too cold, and the valley is geographically complex (it includes at least 83 major soil types). And Napa Valley winemakers are arguably the most ambitious and well capitalized in the United States. Critics say Napa Valley has an ego, but what it really has is a gargantuan appetite for life. You can taste it in the wines.

Twenty years ago a wide variety of grapes was planted here, but as viti-cultural research proceeded, certain varieties emerged as the valley's stars--above all, Cabernet Sauvignon. Bight on Cabernet's heels are Merlot and, in the cooler, southern end of the valley (known as Carneros, an appellation Napa shares with Sonoma), Pinot Noir and Chardonnay.

Here is one wine lover's very short list of some of the top wines in Napa Valley and the winemakers who make them. Would that it could be three times as long. (The price is what the wine costs at the winery; wine shops may have better deals.) -- Karen MacNeil-Fife

Italian Torta Lunch with Sauvignon Blanc

Artichokes in Tarragon-Cumin Vinaigrette [*] Prosciutto and Spinach Torta [*] * Sliced Tomatoes on Frisee * Ciabatta or Baguettes * Sauvignon Blanc Amaretti and Grapes * Muscat Dessert Wine

(*.) Recipe provided

A cold, dry, herbaceous Sauvignon Blanc goes beautifully with the prosciutto-lined spinach torta--and even the marinated artichokes. An aromatic, chilled Muscat dessert wine with Italian-style almond macaroons and grapes ends the meal decadently.

Charcuterie Lunch with Riesling

Cornichons, Pickled Asparagus, and Carrots

Country Pork and Pistachio Terrine [*]

Green Peppercorn Mustard [*]

Fig Tapenade [*]

Pane Pugliese, French Bread, or Walnut Bread

Butter

Butter Lettuce Leaves

Dry Riesling

Pears with Gorgonzola Cheese

Late-Harvest Riesling

(*.) Recipe provided

Choose a dry, crisp, fruity Riesling to complement the terrine and the condiments. A sweet, full-flavored late-harvest Riesling turns the fruit and cheese into a delicious dessert. Serve both wines chilled.

California Vegetable Sandwiches with Rose

Assortment of Olives

Marinated Grilled Vegetable Sandwiches [*]

Radishes and Cherry Tomatoes

Dry Rose

Thin Ginger Cookies with Lemon Curd and Raspberries

Raspberry Eau-de-Vie or Sparkling Wine (Blanc de Noir)

(*.) Recipe provided

A chilled light, dry, fruity rose suits these sandwich makings perfectly. For a quick, elegant dessert, spoon the lemon curd onto ginger cookies and top each with a few raspberries. Accompany with a fragrant eau-de-vie or chilled sparkling wine.