Napa Valley was, at one time, covered by a vast inland sea spanning over much of the area. The salt water from that sea nourished its soil over the millennia. The local Mayacamas Mountains came out of the earth’s continental plates fighting for space, colliding together to form a furnace of magma and spewing forth volcanos and mountain spines. Some of those mountainous spines are now what divides the two valleys: Napa and Sonoma.
When the ancient sea receded, it left behind fertile valleys. The Napa and Russian Rivers formed and roamed back and forth over the face of the Napa and Santa Rosa plains, mixing the rich soil with volcanic ash.
Cool breezes from the Pacific Ocean met the drier eastern air, creating the perfect growing conditions. The chilly morning air and fog burned off and the days turned ideally warm. On some days, the hills were covered by fresh rain giving the soil a drink. When the sun set, the crisp air returned.
What emerged were ideal land and weather conditions giving birth to the science of growing grapes – ‘viticulture.’ Come ‘adventure’ to Napa with us and hear more about growing grapes from the vintners at the wineries and estates we will visit!
We’ll also see the Avalanche Ranch goats who produce the milkfor the creamery in Basalt. We’ll stop at the dairy farm to greet some of their best-known characters: The Blues Brothers, Lovely Lovey and Eggnog amongst others who lead a charmed goat-life.
After two days in Paonia, we’ll head off to Durango. This drive will offer some spectacular fall mountain scenery! Once there, we’ll stay in a lovely historic downtown hotel where we can wander, shop, check out the cafes or just relax with new friends.
n the Schooner Stephen Taber five years ago with my family. I can tell you it is one of the best vacations we have ever had – if not THE BEST! The combination of the ocean air, the incredible food, the ever-entertaining Captain Noah, the camaraderie of the crew and passengers with the Maine coastal scenery is simply unforgettable! The Schooner Stephen Taber is one of the twelve Historic Maine Windjammers operating today. She is almost 150 years old but still going strong thanks to Noah and Jane Barnes, her owners, who have kept her in tip-top shape. Captain Noah has traveled widely and sailed in many parts of the world. He considers the Maine coast home. Noah grew up sailing with his parents, Ellen and Ken Barnes, former owners of the Taber. “Sailing the Maine coast is unparralled. It’s challenging and rewarding and just an intrinsically good experience,” Noah says. “We think the food aesthetic should match our surroundings.” Head chef, Ann Miller, is a culinary genius. Known for making fresh breads, pastries from scratch, serving the freshest of seafood and incorporating farm-raised ingredients, the food (and wine) is key in drawing the group together to create an on-board community. The quality of the Taber’s food is the highest and has been featured in the Boston Globe, The New York Times and the Food Network. A typical menu might feature artisanal cheese, hand-rolled gnocchi, fresh salmon, osso bucco or vegetarian lasagna. “We go a bit crazy with our appetizers,” says Noah. You might find hand-rolled sushi, duck confit blintzes or artichokes with buerre blanc to enjoy with a glass of wine before dinner. As is customary, if you go on the Stepehen Taber, you can expect an all-you-can-eat island Lobster Bake. Noah explains that he doesn’t have a food budget. “We’ll go to just about any length to educate and entertain our guests.”
