Today my husband and I celebrated our 8th month anniversary after 8 years of dating. We spent a day out in Napa and while conversing, we pointed out (to no one in particular) that this is a huge agricultural industry in California.
I had a pretty good time trying to challenge myself to write with more describing words when tasting wine. We checked out Opus One, Franciscan Winery and Beaulieu Vineyards (which if you did not know, is the benchmark for Cabernet Sauvignon in California), and yeah, we didn’t do any of the usual local spots–Californians have a general sense that Napa is too touristy’ but I think visiting Napa in Spring when it is raining down monsoons is quite a local thing to do. We wouldn’t have gotten into Opus One otherwise. It was at Beaulieu that I realized that the winery is having an identity crisis, I mean the place that you usually see BV is in Safeway,–the coastal “value” wines as our sommelier informed us, but actually, BV wines in Napa are quite good.
After BV, and having filled at least five to six small notebook pages, we tried to find a place to eat. We decided on Bistro Jeantier in Yountville, but by no means for its commitment to sustainability or anything. Simply because it is tough to find a place to eat in Napa, and my guidebook didn’t have any info on that subject. I came across the French Laundry’s vegetable garden right across the street from French Laundry itself, and was enamored. I would have hopped from carrot patch to garlic patch to potato patch if I were allowed, but it was raining and he preferred to be inside.
I discovered that Bistro Jeantier had a Veal Osso Bucco French stylie thing on the menu, which we ordered, and turns out they source it from the United Meat Company. That sounded less appetizing at that point, and unnatural. You would have half expected to say they got the bones from a farmer nearby. It was fun to see the waiter get a little bit uncomfortable, though, because maybe they will start about getting meat that isn’t hopped up on hormones. Honestly I don’t know much about the subject, but if I’m starting to think about it, I think high end restaurants at least should start thinking about it too.
We talked about the market size of Napa’s tourist industry and what it was relative to, it was decided it is way huger in revenue per capita in Napa compared to Monterey (yes we talk about stuff like this), and simply tried to pretend that our lives weren’t filled with dishwashing and laundry.
We’ve decided to prolong at a Marriott Inn in East Bay (cheaper), and I had two last discoveries. Some snails came out, and I can’t decide if some hearsay that these were the same snails as escargot is true (doubtful) and the impromptu toothbrush from front desk should be compostable, dammit.
Pretty much a full day.