Just got back from a whirlwind 3 days of intensive wine and food sleuthing in Napa & Sonoma. The weather was lovely and the landscape golden with the grapevines in resplendent hues of gold, orange and red. The purpose of the trip was to take a peak at a few wineries that do the food & wine experience well… and to taste some great wines and sample some amazing food.
I was pleasantly surprised to see that the retail Christmas insanity had not yet hit streets and stores in California wine country. Clearly, Thanksgiving holds things at bay. I suspect Christmas will hit full tilt starting tomorrow. So much for checking out what they do in wine country in terms of Christmas gifting and decorating!
But I digress. I enjoyed some excellent meals – lunch at Cook in St. Helena on the main street was a wonderful find. Great food, reasonably priced, locally sourced ingredients and buzzing with locals and tourists alike. A wonderful meal at Thomas Keller’s Bouchon in Yountville was worth the visit! It’s amazing how thoroughly satisfying simple food can be when prepared with great technique and care. Once again, the place was packed with a good mix of locals and tourists. Dined at Redd in Yountville which was also excellent.
My final meal was in Healdsburg at a totally eclectic but charming venue – Barndiva. The food was amazingly delicious and the ambiance warm and whacky. There were some wonderful wire sculptures of farmers that fascinated and puzzled me the entire evening. Through the clever use of light angles, the shadow created appeared to be completely different. Really very clever! Turns out the artist was also in the jazz band playing that night. A nice way to tie in all the arts. I’ve got his name and number and who knows… perhaps an exhibit in the future on at The Good Earth?!
So what did I come away with in terms of ideas you may ask? Well, I was reminded how simple and delicious should be the goal – whether it is in enjoying the wine experience or sitting at a table for a meal. It fits well with my philosophy at The Good Earth. I am going to build on that approach as we enter into the often snooty world of wine. It’s a simple message but like many simple things takes a great deal more work than may appear on the surface.
Speaking of wine, the winery is really coming along now. The past few weeks of excellent weather have allowed the team of Bolek and Dan to move along with framing the structure. Most of the windows are in and the “board and batten” siding is almost finished. Today Al the electrician has moved in with his gang. Soon we will have power! Buck and his backhoe have arrived to install our septic bed. I find myself juggling numerous ‘to do’ lists as the work proceeds. As I described it to a friend this evening, I’m like a Microsoft program with multiple open folders… soon to crash with inadequate room on my harddrive.
The Good Earth winery – you've come a long way baby!
Here’s a look at the structure from the south aspect. This will be the patio where we hope to see you this season, sipping on some good earth wine and noshing on some good earth nibbles while enjoying the peace, beauty and fun of our little paradise!