Napa Valley Uncorked
continued
on the gardens, cellars and hospitality. e visitor’s role is simpler: admire the stonework, pay attention to the wine and resist pretending to understand every vintage variation aer the second Cabernet. Dinner takes place in Yountville at Bouchon Bistro, omas Keller’s French bistro. Its zinc bar, mosaic oor, antique xtures and hand- painted mural create a Parisian atmosphere without asking anyone to board another ight. e menu is built around French standards such as oysters, steak frites, roast chicken, croque madame and lemon tart. Order with the condence of people who have employed a driver. A shellsh platter makes a polished beginning, followed by steak frites or roast chicken. Lemon tart provides a clean nish. Aer a day devoted to sparkling wine and Cabernet, coee is less an aerthought than an operational necessity. Day Three: Napa From the Air and the Rails e alarm rings at an hour usually reserved for bakers, vineyard workers and vacationers who made bold promises several months earlier. Napa Valley Balloons collects passengers in Yountville before sunrise. Coee, tea and Bouchon Bakery pastries are served before the group departs for the launch site. Ballooning is weather-dependent, and the nal launch location can change according to wind conditions. e adventure begins with bursts of ame and the gradual ination of an enormous fabric envelope. On the ground, the burner sounds dramatic. In the air, the sensation becomes surprisingly calm. e basket rises above vines, country roads and geometric blocks of farmland while the mountains frame the valley on either side. At this height, Napa’s famous estates become small details in a much larger agricultural landscape. Vineyards form precise stripes across the earth. Morning mist collects in low areas. e rising sun changes the hills from gray to gold. continued
“Wine to me is passion. It’s family and friends. It’s warmth of heart and generosity of spirit.” — Robert Mondavi
12 Coastal Pearl Living - TOGETHER
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